Best Parmesan Herb Breadsticks Recipes

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.

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.

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.

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.