Breadsticks

The tender, chewy breadsticks are brushed with garlic butter and spinkled with parmesan for the proper addition to any meal.

garlic and parmesan Breadsticks in a dish

Taste: These breadsticks are buttery and flippantly garlicky, with a golden crust and tender heart. Each chunk is stuffed with melt-in-your-mouth goodness.
Ability Degree: That is the proper beginner-friendly yeast dough recipe that’s straightforward to comply with and forgiving.
Serving: Tastes nice with pasta, pizza, salads, and soup.
Freezing: Bake ‘em and freeze ‘em for as much as 6 months for fast breadstick goodness that tastes nice with any meal.

salt, oil , parmesan , flour , water , garlic , butter , sugar , yeast with labels to make Breadsticks

Simple Breadstick Elements

Dough: Making dough for breadsticks is tremendous straightforward! For finest outcomes, ensure the yeast isn’t expired, and whisk the flour before measuring it. You need to use your favourite gluten-free flour mix for this recipe, too, simply comply with the conversions on the bundle.
Cheese: Parmesan cheese provides salty taste and makes a crispy topping. Swap it in your favourite shredded cheese and place the baking sheet below the broiler for about 30 seconds to make sure the cheese is flippantly browned and melted.

Favourite Variations

Customise breadsticks to match the menu!

Doing a shrimp boil? Add some Cajun spice to the melted butter in Step 7. Or add in a teaspoon of garlic powder. Make a hearty lasagna soup with Italian seasoning breadsticks for sopping up all that juicy broth. Attempt a enjoyable everything bagel seasoning that the youngsters will love.

dry ingredients in a bowl to make Breadsticks

adding wet ingredients to dry ingredients to make Breadsticks

Methods to Make Breadsticks

Combine dry elements in a bowl (see recipe beneath) and stir in water and oil.
Slowly add remaining flour to create a ball that isn’t sticky, and let the dough rise.
Divide the dough and form into logs. Cowl and let rise once more.
Brush with melted butter and garlic earlier than baking till golden brown.
Prime with butter and sprinkle with parmesan.

cutting and shaping Breadsticks dough on a cutting board

Breadsticks on a sheet pan before baking

Greatest Solution to Retailer Breadsticks

Retailer breadsticks at room temperature in a zippered bag at room temperature for as much as 5 days.
Freeze them on a sheet pan earlier than transferring them to a zippered bag for as much as 3 months. Thaw at room temperature.
Leftover tacky breadsticks might be baked into rustic croutons for homemade panzanella salad, or to high a comforting bowl of tomato bisque. Merely minimize breadsticks into bite-sized items and bake at 350°F till absolutely dried.

Delish Dips for Breadsticks

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

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These gentle and fluffy breadsticks are comprised of a easy yeast dough, brushed with garlic butter, and sprinkled with Parmesan cheese for the proper tacky aspect.

Prep Time 15 minutes

Prepare dinner Time 30 minutes

Rise Time 35 minutes

Complete Time 1 hour 20 minutes

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In a big bowl mix 1 cup of flour, immediate yeast, sugar, and salt.
Stir within the heat water and olive oil.
Step by step add the remaining 1 ½ cups flour, mixing till the dough is not sticky and varieties right into a ball. It’s possible you’ll want so as to add as much as an extra ½ cup of flour.
Switch dough to an oiled bowl. Cowl and let rise for 20 minutes.
On a flippantly floured floor divide dough into 10 equal items. Roll every bit right into a log about 7 inches lengthy. Switch to a parchment-lined pan and flippantly cowl with a dish towel.
Preheat oven to 400°F whereas letting the dough rise (about quarter-hour).
Soften 3 tablespoons of butter. In a small bowl, mix the melted butter and garlic. Brush over breadsticks.
Bake for 12-14 minutes, or till breadsticks are golden. Take away from oven.
Soften the remaining butter and brush over the breadsticks. Sprinkle with Parmesan cheese. Serve heat.

Preserve breadsticks recent by storing them in a zippered bag at room temperature for as much as 5 days.
For longer storage, freeze them on a baking sheet first, then transfer to a zippered bag for as much as 3 months. Thaw at room temperature earlier than serving.

Diet data supplied is an estimate and can fluctuate primarily based on cooking strategies and types of elements used.

Course Bread, Facet Dish

Delicacies American

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