Parmesan Breadsticks

Prep: 25 mins

Cook: 15 mins

Rise: 40 mins

Total: 80 mins

Servings: 15 servings

Yield: 30 breadsticks

Do you dream of your own version of unlimited soup, salad, and breadsticks? This recipe will help with the breadsticks part of the equation. You won’t believe how easy it is to make your own soft and fluffy breadsticks that taste just like they came fresh from the oven at your favorite restaurant.

The simple yeast dough is flavored with grated Parmesan and rises before it’s pinched off into golf ball-sized pieces. They are rolled out into long strips and brushed with an egg wash and sprinkled with coarse salt right before baking. The breadsticks are best when served warm right out of the oven, so plan your meal prep accordingly.

Ingredients

• 1 (1/4-ounce) package dry yeast, about 2 1/4 tablespoons

• 3 tablespoons, plus 1 teaspoon sugar, divided

• 1 cup warm water

• 3 cups all-purpose flour

• 1 1/2 teaspoons salt

• 2 tablespoons butter, or shortening

• 1/4 cup Parmesan cheese, grated

• 1 large egg white, slightly beaten

• 1 tablespoon coarse salt

Steps to Make It

1. Gather the ingredients.

   

2. In a small bowl, soften the yeast and 1 teaspoon of sugar in the water for 5 minutes.

   

3. In a large bowl, combine flour, remaining 3 tablespoons of sugar, and salt. 

   

4. Using a pastry blender, cut in the butter or shortening until it resembles coarse crumbs. If you don't have a pastry blender, use 2 knives in a criss-cross fashion to incorporate the butter or shortening into the flour mixture.

   

5. Add the yeast mixture and grated Parmesan cheese and mix until a dough is formed.

   

6. Cover and let the dough rest in the bowl 20 minutes. 

   

7. Cut off pieces of dough slightly smaller than golf balls. Roll out to 10 to 12 inches long.

   

8. Preheat the oven to 400 F. Place on parchment-lined baking sheets. Let rise, uncovered, for 20 minutes. 

   

9. Brush with wash made of whisked egg white. Sprinkle with coarse salt. 

   

10. Bake in the preheated oven for 12 to 15 minutes. Serve warm.

    

Tips

• When baking with dry active yeast, use warm, but not hot water or else you’ll kill it. If you touch it and say «ouch,» it’s too hot! Adding a small amount of sugar to the yeast and water mixture will help it proof and become active. This also shows you that your yeast is alive and well. It will make your bread rise just as expected.
• Yeast rises best between the temperature of 70 F and 80 F. If your house is too cool, allow the bread to rise near the stove as it preheats.
• Store any extra dry yeast in the freezer. Yeast goes dormant at 50 F, therefore if it is stored in the refrigerator or freezer it will last much longer than on the shelf.