Parmesan Seasoned Breadsticks Recipe

These Parmesan seasoned breadsticks are irresistibly soft with a buttery crust, topped with a flavorful blend of Parmesan and herbs. Perfect for pairing with pasta, soups, or your favorite dipping sauce.

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Course: Side Dish

Cuisine: Italian

Keyword: Parmesan Seasoned Breadsticks Recipe

Prep Time: 15

Cook Time: 15

Rising Time: 1 30

Total Time: 2

Servings: breadsticks

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.