Parmesan Seasoned Breadsticks Recipe
Soft, pillowy, and perfectly seasoned, these Parmesan breadsticks are the ultimate companion to any meal. With a golden-brown exterior brushed with melted butter and a savory topping of Parmesan, garlic, and herbs, each bite bursts with irresistible flavor. Whether served as an appetizer, side dish, or snack, these breadsticks are versatile enough to shine alongside hearty pasta, comforting soups, or as a standalone treat with your favorite dipping sauce.
Ingredients for Parmesan Seasoned Breadsticks
To achieve the perfect dough and topping, the recipe relies on a handful of pantry staples that, when combined, create a flavor-packed result.
For the dough, you’ll need all-purpose flour, instant yeast, sugar, and fine sea salt to form the base. Warm water activates the yeast, while milk at room temperature adds richness to the texture. Canola oil helps create a soft crumb and ensures a golden finish when baked.
The Parmesan Seasoned Topping elevates these breadsticks into something extraordinary. Grated Parmesan cheese, garlic powder, and a blend of dried oregano and basil provide a punch of flavor, while onion powder adds depth. Adjust the seasonings to your liking—swap canola for olive oil or experiment with other herbs like thyme or rosemary for a unique twist.
Step-by-Step Instructions
To create these soft, seasoned breadsticks, follow these straightforward steps:
Prepare the Parmesan Topping
Start by combining the grated Parmesan cheese, garlic powder, dried oregano, basil, onion powder, and sea salt in a small bowl. Mix well to ensure the herbs and cheese are evenly distributed, creating a perfectly balanced seasoning blend. Set this mixture aside for later.
Make the Dough
Using a stand mixer with a dough hook attachment, combine warm water, milk, instant yeast, sugar, salt, and 2 Tablespoons of oil. Gradually add 2 ½ cups of all-purpose flour and mix on low speed. The dough will come together into a slightly tacky, cohesive mass. Check the texture—if it feels too sticky, add additional flour, 1 Tablespoon at a time, until smooth. Knead for 5 minutes until the dough is elastic and soft.
Oil the Pan and Shape the Dough
Pour 3 Tablespoons of oil onto a rimmed baking sheet, tilting the pan to coat it fully. Place the dough onto the oiled surface and shape it into a small rectangle with gentle presses. Flip the dough over to coat both sides with oil. Cover loosely with plastic wrap and let the dough rise at room temperature for about an hour, or until doubled in size.
Second Rise and Shaping the Dough
After the first rise, uncover the dough and gently press to deflate any large air pockets. Use your fingertips to stretch and spread the dough evenly across the baking sheet without tearing. If the dough resists stretching, allow it to rest for 5 minutes before trying again—this helps relax the gluten. Once the dough fully covers the pan, leave it uncovered for another 30-45 minutes for a second rise. It should double in height and puff up beautifully.
Bake the Breadsticks
Preheat the oven to 450°F. Before baking, use a straight edge or ruler to score the dough into 18 sections, ensuring even breadsticks. Brush the dough generously with melted butter, allowing it to seep into the nooks and crannies for added richness. Sprinkle the prepared Parmesan Seasoned Topping evenly over the surface.
Bake for 12-15 minutes, or until the edges turn golden and crisp. Remove from the oven and slice the breadsticks along the scored lines using a pizza cutter.
Recipe Tips
Achieve the Perfect Texture:
For soft breadsticks, avoid over-flouring the dough. It should be slightly tacky but manageable.
Baking Time Variations:
Ovens may differ, so check the breadsticks a minute or two early to prevent over-browning.
Storage and Reheating:
Store leftovers in an airtight container for up to 3 days. Reheat briefly in the oven to restore their softness.
Make Ahead Option:
Prepare the dough a day in advance and store it in the refrigerator overnight. Let it come to room temperature before baking.
What to Serve With This Recipe
These Parmesan breadsticks are a versatile delight and pair beautifully with a variety of dishes:
Dipping Sauces: Serve with warm marinara, garlic butter, creamy ranch, or a spicy arrabbiata sauce.
Main Dishes: Perfect alongside hearty pastas like spaghetti carbonara, lasagna, or fettuccine Alfredo.
Soups and Salads: Complement creamy soups such as tomato basil, broccoli cheddar, or chicken noodle. Pair with crisp salads for a balanced meal.
Party Platters: Serve with a selection of cheeses, olives, and cured meats for a crowd-pleasing appetizer.
Customization Ideas
Take these breadsticks to the next level with creative variations:
Swap out the Parmesan for Asiago, cheddar, or Pecorino Romano for a unique cheese profile.
Add a touch of heat by sprinkling chili flakes or smoked paprika into the topping.
For a vegan version, use plant-based butter and skip the cheese, replacing it with nutritional yeast for a similar savory flavor.
Experiment with fresh herbs like rosemary, thyme, or parsley to give the topping a garden-fresh note.
Frequently Asked Questions
How long does the dough take to rise?
The first rise takes about an hour, while the second rise requires 30-45 minutes for best results.
Can I use active dry yeast instead of instant yeast?
Yes, but activate it first by dissolving it in warm water with the sugar for 5-10 minutes until frothy.
What’s the best way to store breadsticks, and how long do they last?
Store in an airtight container for up to 3 days at room temperature. Reheat in the oven for 5 minutes to restore their texture.
Can I double the recipe for a larger batch?
Absolutely! Use a larger baking sheet or divide the dough into two pans. Adjust baking time as needed.
How do I know when the breadsticks are perfectly baked?
The edges should be golden brown, and the surface should feel firm to the touch.
These Parmesan seasoned breadsticks are a perfect combination of soft, fluffy dough and flavorful toppings, making them a must-have for any table. Whether paired with a comforting pasta, served as an appetizer, or enjoyed as a snack, they’re an effortless crowd-pleaser. Baking them at home brings warmth to your kitchen and allows for endless customization, ensuring they suit every palate. Prepare a batch today and savor the simple joy of homemade breadsticks that are guaranteed to disappear in minutes.
Ingredients
For the dough:
2 ½ – 3 cups all-purpose flour
1 cup warm water (110°F)
2 teaspoons instant yeast
1 Tablespoon sugar
4 Tablespoons milk, room temperature*
½ teaspoon fine sea salt
2 Tablespoons canola or vegetable oil
3 Tablespoons (40g) canola or vegetable oil, for coating the pan
For brushing on the dough:
2 Tablespoons melted butter
For the Parmesan Seasoned Topping:
2 Tablespoons grated Parmesan cheese
2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons onion powder
2 teaspoons fine sea salt
Instructions
Prepare the Parmesan Topping:
In a small bowl, combine the Parmesan cheese, garlic powder, oregano, basil, onion powder, and sea salt. Mix thoroughly to blend the flavors, then set the mixture aside.
Make the Dough:
Using a stand mixer fitted with a dough hook, combine the warm water, milk, yeast, sugar, salt, and 2 Tablespoons of oil. Add 2 ½ cups of flour and mix on low speed until a cohesive dough begins to form. Pause to check the texture by tapping lightly with a fingertip; the dough should be slightly tacky but not overly sticky.
If necessary, incorporate additional flour, 1-2 Tablespoons at a time, until the right consistency is achieved. Once satisfied, knead the dough in the mixer for 5 minutes on medium speed until smooth and elastic.
Coat the Pan and Shape the Dough:
Pour 3 Tablespoons of canola oil onto a rimmed baking sheet, tilting it to ensure the entire surface is evenly coated. Place the dough on the oiled pan, gently shaping it into a small rectangle with your hands. Flip the dough over to coat both sides in oil. Cover the pan loosely with plastic wrap and allow the dough to rise at room temperature until it has doubled in size, approximately 1 hour.
Shape the Dough to Fit the Pan:
Remove the plastic wrap and gently press the risen dough to release any air pockets. Use your fingertips to carefully stretch and press the dough to cover the entire surface of the pan. Avoid tearing the dough, and if it resists stretching or springs back, let it rest for 5 minutes to relax the gluten before continuing. Once the dough fully covers the pan, let it rise a second time, uncovered, for about 30-45 minutes, or until it puffs up and doubles in height.
Prepare and Bake:
Preheat your oven to 450°F.
Using a straight edge or ruler, gently score the dough into 18 even sections (9 rows lengthwise and 2 widthwise). This step helps create clean lines for cutting the breadsticks after baking.
Brush the surface of the dough generously with melted butter, ensuring even coverage. Sprinkle the Parmesan Seasoned Topping evenly across the top.
Place the pan in the preheated oven and bake for 12-15 minutes, or until the breadsticks are golden at the edges and baked through.
Slice and Serve:
Once baked, use a pizza cutter or sharp knife to slice along the scored lines, separating the dough into 18 breadsticks. Serve warm alongside pasta dishes or with your favorite dipping sauce.
Enjoy these soft, buttery breadsticks with a delicious burst of Parmesan seasoning in every bite!
Parmesan Seasoned Breadsticks Recipe
Ingredients
For the dough:
- 2 ½ – 3 cups all-purpose flour
- 1 cup warm water 110°F
- 2 teaspoons instant yeast
- 1 Tablespoon sugar
- 4 Tablespoons milk room temperature*
- ½ teaspoon fine sea salt
- 2 Tablespoons canola or vegetable oil
- 3 Tablespoons 40g canola or vegetable oil, for coating the pan
For brushing on the dough:
- 2 Tablespoons melted butter
For the Parmesan Seasoned Topping:
- 2 Tablespoons grated Parmesan cheese
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 teaspoons onion powder
- 2 teaspoons fine sea salt
Instructions
Prepare the Parmesan Topping:
- In a small bowl, combine the Parmesan cheese, garlic powder, oregano, basil, onion powder, and sea salt. Mix thoroughly to blend the flavors, then set the mixture aside.
Make the Dough:
- Using a stand mixer fitted with a dough hook, combine the warm water, milk, yeast, sugar, salt, and 2 Tablespoons of oil. Add 2 ½ cups of flour and mix on low speed until a cohesive dough begins to form. Pause to check the texture by tapping lightly with a fingertip; the dough should be slightly tacky but not overly sticky.
- If necessary, incorporate additional flour, 1-2 Tablespoons at a time, until the right consistency is achieved. Once satisfied, knead the dough in the mixer for 5 minutes on medium speed until smooth and elastic.
Coat the Pan and Shape the Dough:
- Pour 3 Tablespoons of canola oil onto a rimmed baking sheet, tilting it to ensure the entire surface is evenly coated. Place the dough on the oiled pan, gently shaping it into a small rectangle with your hands. Flip the dough over to coat both sides in oil. Cover the pan loosely with plastic wrap and allow the dough to rise at room temperature until it has doubled in size, approximately 1 hour.
Shape the Dough to Fit the Pan:
- Remove the plastic wrap and gently press the risen dough to release any air pockets. Use your fingertips to carefully stretch and press the dough to cover the entire surface of the pan. Avoid tearing the dough, and if it resists stretching or springs back, let it rest for 5 minutes to relax the gluten before continuing. Once the dough fully covers the pan, let it rise a second time, uncovered, for about 30-45 minutes, or until it puffs up and doubles in height.
Prepare and Bake:
- Preheat your oven to 450°F.
- Using a straight edge or ruler, gently score the dough into 18 even sections (9 rows lengthwise and 2 widthwise). This step helps create clean lines for cutting the breadsticks after baking.
- Brush the surface of the dough generously with melted butter, ensuring even coverage. Sprinkle the Parmesan Seasoned Topping evenly across the top.
- Place the pan in the preheated oven and bake for 12-15 minutes, or until the breadsticks are golden at the edges and baked through.
Slice and Serve:
- Once baked, use a pizza cutter or sharp knife to slice along the scored lines, separating the dough into 18 breadsticks. Serve warm alongside pasta dishes or with your favorite dipping sauce.
- Enjoy these soft, buttery breadsticks with a delicious burst of Parmesan seasoning in every bite!
Notes
- Milk Substitute: Milk creates a softer, more moist texture in the breadsticks. If you need to omit milk for dietary reasons, replace it with water and reduce the amount by 4 Tablespoons.
- Oil Options: Olive oil can be used as a substitute for canola or vegetable oil if preferred, adding a slightly richer flavor.
- Double the Recipe: This recipe can easily be doubled for a larger crowd. Divide the dough into two equal portions and use separate baking sheets for each. Follow steps 3–9 for both batches.