Herbed Parmesan Breadsticks Recipes

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.

BUTTERY PARMESAN HERB BREADSTICKS

Steps:

• Prep: Thaw rolls according to package drections. Two rolls makes one breadstick. You can increase/decrease the number of rolls you thaw depending on how many breadsticks you want to make. I let my bread thaw in the fridge and then I let it sit at room temp for 1-2 hours before using it. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
• Make the Breadsticks: Smush two rolls together, and then roll out into a rope about 9-10 inches long. Slice this down the middle, leaving a tiny piece attached at the top. Cross one piece over the other all the way down the rope, and pinch the ends together. Repeat this with remaining dough. Place on prepared baking sheet, leaving some space between each to avoid them sticking together in the oven.
• Bake: Bake for 4 minutes to start. While they're in the oven, melt the butter and stir in the Italian seasoning and garlic powder. After the 4 minutes is up, remove the pans from the oven, brush the breadsticks with this mixture and then return the pans to the oven to bake for 12 more minutes. Breadsticks will be lightly golden when done.
• Serve + Store: Enjoy immediately! Brush with leftover butter + seasoning mix, and sprinkle with parmesan. These are best fresh, but can be stored in an airtight container at room temp for an extra day or two.

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.

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.

WITCH FINGER BREADSTICKS

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
• Whisk the oil, Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
• Lightly flour a work surface and divide the dough into 10 equal portions with a bench scraper or chef's knife. Roll each portion into a 10-inch rope. Twist each rope in the middle and arrange on the prepared baking sheets. (Each twist will look like a gnarly witch knuckle.)
• Brush the breadsticks with the seasoned oil and sprinkle with the sesame seeds. Firmly press an olive half on the end of each breadstick to stick to the dough. Bake until golden brown, 15 to 20 minutes. Serve with warm marinara sauce.

PARMESAN-HERB BREADSTICKS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line baking pans with parchment paper.
• Dissolve yeast and honey in warm water in the bowl of a stand mixer. Let sit until creamy, about 10 minutes.
• Stir flour, Parmesan cheese, olive oil, 1 teaspoon Italian seasoning, and salt into the yeast mixture. Beat until smooth and the dough pulls away from the sides of the bowl. Let rest, about 5 minutes.
• Turn dough onto a lightly floured surface and pinch off about 3 tablespoons. Roll into a log shape. Place on the prepared baking sheet. Repeat with remaining dough.
• Bake in the preheated oven until just golden brown, 13 to 15 minutes.
• While breadsticks are baking, mix butter, garlic salt, and remaining Italian seasoning together.
• Brush butter mixture onto the breadsticks and continue to bake until golden brown, about 3 minutes more.

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 PARMESAN BREADSTICKS

Steps:

• In a bowl, dissolve yeast in water. Add sugar; let stand for 5 minutes. Add 1/2 cup 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, about 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 dough down. Turn onto a lightly floured surface; roll into a 24x10-in. rectangle. Cut dough in half lengthwise, then into 5-in. x 1-in. strips. Twist each strip and place 2 in. apart on greased baking sheets., Brush strips with remaining butter; sprinkle with garlic salt and Parmesan cheese. Cover and let rise in a warm place until doubled, about 20 minutes., Bake at 350° for 20 minutes or until golden brown. Remove from pans to wire racks. If desired, serve with marinara or spaghetti sauce for dipping.

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.

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.

ALMOST-FAMOUS BREADSTICKS

Steps:

• Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
• Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
• Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

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.

SOFT GARLIC BREADSTICKS

Steps:

• In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9-in. rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. , Bake at 350° for 18-22 minutes or until golden brown. Remove to wire racks to cool. Brush warm breadsticks with butter.

HERBED SOFT BREADSTICKS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, egg, oil, sugar, salt, oregano, marjoram, thyme, garlic powder and 3 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a firm dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Roll into a 16-in. x 12-in. rectangle. Cut into 6-in. x 1-in. strips. Place on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Brush with egg; sprinkle with herb seasoning. Bake at 400° for 9-12 minutes or until golden brown. Remove to wire racks.