These are superior to the ones offered at pizzerias! Due to how quickly they sell out, I usually need to create two batches. I combine things in my food processor.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 10 |
| Yield: | 20 bread sticks |
Ingredients
- 2 ½ cups bread flour
- 3 teaspoons instant yeast
- 1 tablespoon white sugar
- ½ teaspoon salt
- ¾ teaspoon Italian seasoning
- 1 tablespoon minced garlic
- ¼ cup grated Parmesan cheese
- 1 tablespoon butter, softened
- ¼ cup hot water
- ½ cup milk
- 1 egg
- ¼ cup butter, melted
- ½ cup grated Parmesan cheese
Instructions
- 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 10×12 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.
Nutrition Facts
| Calories | 100 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 262 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Enjoyed these a lot, especially my teens for snack. Very soft and savory. Will be making these again. Thanks for sharing your recipe!
Best bread sticks ever!! I did makes some substitutions tho. I needed to use an extra cup of my sour dough starter this week so I was looking for a recipe and came across this one. I used 1/2 cup starter 1/4 cup milk And I ended up adding 1/4 cup hot water it was a little dry I used 2 cloves fresh garlic and I didn’t have any Italian seasoning so I used Greek seasoning and again I didn’t have any Parmesan cheese but I had an Italian blend. I also used a stand mixer. They didn’t make it any further than taste test even tho they were supposed to go with dinner
Very yummy! I made mine into garlic knots, and they were delicious. Definitely a keeper!
Made it exactly as recipe stated and it turned out exceptional!
Best bread sticks I’ve made. Did it in my stand mixer with dough hook and only had regular yeast so dissolved it in 1/4 cup warm water with 1tsp of sugar and mixed in with wet ingredients. (Omitting hot water)Also didn’t bother broiling it at the end. They were super soft and delicious! Thanks for the recipe!
These were SO GOOD. Just be sure that you don’t leave them in the broiler for too long.
I put it all in the bread machine like others and they turned out great.
I’ve made this recipe many times. I bake them for farmers’ market. They are very popular, I follow the recipe almost exactly as stated. I use ap flour and cheddar cheese. What I’d like is to get them to be a little more moist! Any suggestions?
I added fresh garlic and extra italian seasoning so flavour was good but didn’t rise very much and was over cooked
I made these and they were heavenly, but I made so many changes it’s an entirely different recipe that I will submit later. A hint though would be to just take some of the tips from the few other breadstick recipes here to make the kind of breadstick you prefer.
I only had regular yeast and followed the directions the same as stated and they still turned out really good! I only made 2 changes besides the yeast because when I opened the fridge I found I was low on grated parm…so I had a little bit of shredded parm and added a little shredded mozz with it and they still turned out, I may even add all mozz and a little more next time or sprinkle some on top for the last few minutes of baking. My one complaint is it needed more garlic…even after I added garlic powder to the butter you still barely tasted it…and I used fresh pressed garlic generously closer to 1 1/2 Tblsp.
I do a couple of different things with this recipe. 1st: I roll it out onto a large lodge cast iron pizza pan. I bake it like that and when it’s done, I cut it into strips first cross ways and then length ways. It makes a lot of garlic bread strips like this, sort of like pizza huts garlic cheese bread. Another thing I do with this, is actually make a pizza out of it. I use the same pan and add pizza sauce and whatever toppings I want on it. Just for the record, the lodge cast iron pizza pan, are very large. I think this is one of the best recipes for pizza crust. The crust is flavorful, light and fluffy, crisp at the edges and bottom. I rarely measure anything. I use all purpose flour and never measure it. I use blue bonnet margarine and it works just as well as butter and I never measure it either. The only thing I do measure is the water, milk, yeast. I can tell you what is very important and that is allowing the water and milk to be almost hot, allowing it with the sugar mixed in, to sit for about 15 minutes before adding other ingredients….this is the most important stage. The next very important stage is to give it plenty of time to rise. It needs at least 45 minutes. I don’t pull out the bread machine or any of that. I do it completely from scratch. You can vary your spices such as adding onion powder, etc.
This tasted great! Followed the recipe carefully and it was soft and moist. One thing I do have to say is that it tastes great dipped in some warm pasta sauce. Will make this again!!
Easy, excellent, yummy.
I made these this afternoon and we loved them. I put all the ingredients in the bread machine on dough cycle. Then I formed the sticks, let them rise again,. Then I brushed them with the melted butter and sprinkled w/ parm. Mine were done in 12 minutes. I brushed them with more butter and they’re great
Finally a great breadstick recipe. Good flavor!
These are pretty good but a little bland and took longer than the other recipe I use.
Tasty garlic and Parmesan flavor! Used marina sauce for dipping. Complimented our home made pizza very well. Would use bread maker for this recipe next time.
These were good, flavorful with the Italian seasoning. I didn’t have fresh garlic so I used garlic powder, I used shredded parm. since I didn’t have the grated kind, and I used one packet of yeast (which is not a full 3 t, but they were still wonderful and fluffy). Next time I will probably use more cheese and pull the bread sticks out to butter them during cooking. We like ours a little more soft. They came out really fluffy, and I made these the traditional way (aka, I used my own hands to mix the ingredients)
Excellent! As far as not having much flavor, I thought these were just right. I didn’t change them at all and wouldn’t.
My family loved these. They were very easy to make and the dough was easy to handle. I did skip the broiling part, because I felt they were fine once they came out of the oven. I may add a little more of the spices next time, but overall this is a very good recipe.