Best Herbed Parmesan Breadsticks Recipes

PARMESAN GARLIC BREADSTICKS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, 3 tablespoons butter, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch the dough down. Turn onto a floured surface; divide into 36 pieces. Shape each piece into a 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. , Melt remaining butter; brush over dough. Sprinkle with Parmesan cheese and garlic salt. Bake at 400° until golden brown, 8-10 minutes. Remove from pans to wire racks.

PARMESAN BREADSTICKS

Steps:

• Combine 3/4 cup warm water (105 degrees F to 110 degrees F) and the sugar in a food processor. Sprinkle the yeast on the surface and set aside until foamy, about 5 minutes. Add the olive oil and pulse once. Add the flour and salt; pulse to form a smooth dough, about 2 minutes. Brush a large bowl with olive oil. Transfer the dough to the bowl and form into a ball. Cover with plastic wrap and set aside in a warm place until doubled in size, about 1 1/2 hours.
• Lay out a large sheet of parchment paper and brush with olive oil. Transfer the dough to the parchment and pat into a 6-by-12-inch rectangle. Brush the dough lightly with olive oil. Cover with plastic wrap and set aside 10 minutes. (At this point, you can refrigerate the dough, covered, up to 12 hours.)
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment; brush with olive oil. Cut the dough in half crosswise with a chef's knife or pizza cutter to make two 6-inch squares. Cut each half into 10 equal pieces.
• On a lightly floured surface, stretch and roll each piece of dough with your hands into a thin 12-to-14-inch-long rope. Transfer the ropes to the prepared baking sheets, arranging them about 1/2 inch apart.
• Whisk the egg white with 2 tablespoons water in a small bowl. Brush the breadsticks lightly with the egg wash, then sprinkle with parmesan. Cover loosely with plastic wrap; set aside 10 minutes.
• Uncover the breadsticks and bake until golden and crisp, about 30 minutes, rotating the baking sheets halfway through. Slide off the baking sheets and let cool on racks. (The breadsticks will crisp up as they cool; if they are still flexible, bake about 7 more minutes.) Store in an airtight container up to 3 days.

GARLIC-HERB BREADSTICKS

Steps:

• Put 3/4 cup warm water in a food processor. Sprinkle the yeast on top and let sit until foamy, about 5 minutes. Add the sugar and 1 teaspoon salt and pulse until dissolved. Add the flour, olive oil and 1 tablespoon butter and pulse until the dough forms a ball, about 1 minute. Continue to process with the motor running until smooth, about 2 more minutes.
• Line 2 baking sheets with parchment; brush with olive oil. Turn the dough out onto a floured surface. Divide into 12 equal pieces, then roll each piece into a 12- to-16-inch rope. Arrange the ropes 1 1/2 inches apart on the prepared baking sheets, rolling them to coat with the oil. Cover each baking sheet with a damp cloth and set aside in a warm place until the breadsticks double in size, 45 minutes to 1 hour.
• Preheat the oven to 400 degrees F. Put the remaining 3 tablespoons butter and the garlic in a microwave-safe bowl and microwave until melted, about 1 minute. Brush the breadsticks with the garlic butter; sprinkle with herbs and salt. Bake until golden, 15 to 20 minutes.

HOMEMADE PARMESAN GRLIC & HERB BREADSTICKS

Steps:

• For the dough:
• Place the active dry yeast in a large mixing bowl and mix it with 1 tsp of sugar. Add warm water, stir well and let it bloom for about 5 minutes.
• Add 2 cups of flour, salt, honey and olive oil. Mix the dough with a wooden spoon at first and then use your bands until ingredients are combined. Add the other 1/2 cup of flour and knead the dough until combined. (If the dough is too sticky, you might have to add a little more flour.)
• Lightly flour some counter surface and transfer your dough onto the floured surface. Knead the dough until smooth. It will take about 2-3 minutes.
• Rub a clean bowl with some olive oil and place the dough in it. Cover the bowl with saran wrap and let it rise in a warm place (away from draft or AC is fine) until doubled in size, about 1- 1 1/2 hours. Punch the dough and let it rise again for another 30-45 minutes.
• When ready, take out the dough and knead it for about a minute until smooth.
• At this point, you can place the dough in a large ziplock bag and refrigerate. Remember to lightly grease the bag. (Dough can be refrigerated for up to 3 days.)
• If you are just making breadsticks, separate dough in half and refrigerate the other half.
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• Breadsticks:
• Preheat the oven to 425 and grease a cookie sheet. (You can also use a pizza stone and in that case, spread some cornmeal over the stone and preheat it in the oven.)
• Split the remaining dough into two or three more pieces just so it's easier to roll it out.
• Roll out the dough into about 5x10 long, rectangles.
• In a small bowl, combine grated garlic, herbs, oil and salt, mix well.
• Spread mixture over the rectangles, covering the whole thing evenly. Sprinkle Parmesan cheese over the top.
• Using a pizza cutter, slice the dough into 1-inch thick pieces, width-wise. Carefully twist each piece.
• Place them on the cookie sheet (or the pizza stone) and bake for 9-11 minutes, until nicely golden.
• You an grate some more Parmesan cheese on top if you wish.

PARMESAN-HERB BREADSTICKS

Steps:

• Brush 2 cookie sheets with olive oil; sprinkle with cornmeal. Roll each ball of dough into 9-inch rope. Place ropes about 1/2 inch apart on cookie sheets.
• Brush 2 tablespoons oil over dough. Break 36 small clusters of rosemary leaves off rosemary sprigs. Using 3 clusters for each breadstick, insert stem end of each cluster 1/4 inch deep into top of breadstick. Sprinkle cheese over dough. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until almost double.
• Heat oven to 350°. Bake 12 to 15 minutes or until light golden brown. Serve warm.

HERBED BREADSTICKS

Steps:

• 1. Combine 1-1/2 cups flour, yeast, sugar, basil, oregano and salt in a large bowl.
• 2. Add water and oil; beat at medium speed of an electric mixer 3 to 4 minutes or until smooth.
• 3. Stir in 1 cup parmesan cheese, garlic and enough flour to make a stiff dough. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 1 minute).
• 4. Divide dough into fourths; shape each into a ball.
• 5. Cut each ball into 10 pieces. Shape each piece into an 8-inch rope. (Cover remaining dough while working to prevent drying.)
• 6. Dip rope in butter and roll in parmesan cheese. Place 2 inches apart on greased baking sheets. Cover and let rise in a warm place (85 degrees), free from drafts, 50 minutes. (Dough will not double in bulk.)
• 7. Bake at 400 degrees for 12 to 15 minutes.

GARLIC-HERB BREADSTICKS WITH CREAMY PARMESAN DIP

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In small bowl, mix herbs and pepper. Unroll crescent dough on work surface. Sprinkle herb mixture on top of dough, all the way to edges. Fold long sides of dough in half lengthwise; press to get 13x5-inch dough rectangle.
• Cut dough rectangle in half crosswise to get 2 rectangles 6 1/2x5 inches; cut each half lengthwise into 12 equal strips for 24 total. Pinch together end of three strips; braid dough strips. Pinch ends together, tucking both pinched ends under; place on cookie sheet. Repeat for remaining dough strips.
• In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Stir in garlic powder. Brush mixture on tops of braided breadsticks; sprinkle lightly with salt. Bake 11 to 14 minutes or until golden brown.
• Meanwhile, in another small microwavable bowl, mix Creamy Parmesan Dip ingredients; microwave covered on High 1 1/2 to 2 minutes, stirring every 30 seconds, until heated through. Serve breadsticks warm with dip.

GARLIC HERB BREADSTICKS

Steps:

• Start by measuring honey into a liquid measuring cup or bowl. Add the warm water (use a thermometer to get an accurate reading) and stir in the yeast. Let sit so it can do its thing, about 5 to 10 minutes.
• Add two tablespoons of olive oil and stir.
• In the bowl of you mixer (fitted with the paddle attachment); measure 4 cups of bread flour and two teaspoons of kosher salt. Stir to combine.
• With the mixer on low, gradually stream in the liquids. Use a spatula to get it all out of the cup. Mix just until combined and then switch to your bread hook. You could knead this by hand but it would take 6-8 minutes. Turn the mixer back on to medium-low and let it go for 3-4 minutes or until the dough pulls away from the sides.
• Turn out the dough onto a well floured surface and continue to knead for 3-4 more minutes.
• Place the dough into a well oiled bowl and toss it to coat. Cover with a tea towel and stick it in a warm, dry place for 40 minutes.
• While the dough is rising, make the herb butter. Add softened butter, minced herbs, garlic, 1/2 cup of the grated Parmesan and salt into a small bowl. Mix well.
• After the time is up, punch it down and stretch it into a rectangle. Spread 3/4 of the butter over top of the rectangle. Place the remaining butter in a small saucepan and heat over low to melt. Fold the dough in half lengthwise and then cut in half. Cut into twelve even strips. Open each strip and cut in half at the middle. Tie in a knot, tucking the ends under OR twist into breadsticks.
• Bake in a preheated 375° degree oven for 15 to twenty minutes. Remove brush with melted herb butter and sprinkle with a little remaining Parmesan. Serve warm.

ITALIAN HERB AND CHEESE BREADSTICKS

Steps:

• On a lightly floured surface, roll dough into a 12-in. square. In a small bowl, mix butter, Italian seasoning and garlic; spread over dough. Sprinkle mozzarella cheese and 1/4 cup Parmesan cheese over butter mixture. Fold dough in thirds over filling; pinch seams to seal., Cut crosswise into twenty-four 1/2-in.-wide strips. Twist each strip 2 or 3 times. Place 2 in. apart on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 375°. Sprinkle with remaining Parmesan cheese. Bake until golden brown, 20-22 minutes. If desired, serve with marinara sauce.

CRUNCHY PARMESAN-HERB BREADSTICKS

Steps:

• In a medium mixing bow stir together 3/4 cup of the flour, the 1/3 cup Parmesan cheese, the yeast, and Italian seasoning. Add the 3/4 cup warm water and the oil to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, sir in as much of the remaining flour as you can.
• Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place dough in a lightly greased bowl, turning once to grease the surface. Cover; let rise in a warm place until double in size (45 to 60 minutes).
• Punch dough down. Turn out onto a lightly floured surface. Divide into 4 portions. Divide each portion into 6 pieces. Cover; let rest for 10 minutes. Grease baking sheets. To shape breadsticks, roll each piece into an 8-inch-long rope. Place ropes 2 inches apart on prepared baking sheets. Cover; let rise in a warm place until nearly double in size (about 30 minutes).
• Stir together egg white and the 1 tablespoon water; brush on breadsticks. Sprinkle with additional Parmesan cheese. Bake in a 375 F oven for 10 minutes. Reduce oven temperature to 300°F Bake for 20 to 25 minutes more or until golden and crisp. Transfer to wire racks; cool completely.

SOFT GARLIC PARMESAN BREADSTICKS

Steps:

• Fit your food processor with a steel blade. Place the bread flour, yeast, sugar, salt, Italian seasoning, garlic, 1/4 cup grated Parmesan and softened butter in the processor; pulse to blend. Stir together hot water, milk and egg. Start the processor and slowly pour in the milk mixture into the feed tube until a ball forms around the blade. Run for 30 seconds to knead. Remove dough from processor and knead briefly by hand. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Roll the dough into a 10x12 inch rectangle. Use a knife or pizza cutter to slice the dough lengthwise into ten strips, and then cut these strips in half. Brush tops of strips with 2 tablespoons melted butter, and sprinkle with 1/4 cup Parmesan cheese. Cover, and let rise until nearly double, about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 18 to 23 minutes, or until golden brown. Turn broiler on, and brush breadsticks with remaining melted butter and Parmesan cheese. Broil just until the cheese starts to turn light brown, about 2 to 3 minutes. Serve warm.