Monday, June 4, 2012

Parmesan Bread Sticks

If you haven't worked much with yeast, and it seems like a daunting task this is the perfect "stepping stone" recipe for you. These breadsticks, while being utterly delicious are fail proof! I swear it would take a lot to screw them up, if you follow my easy directions you'll be fine. The breadsticks themselves are soft and chewy with a crunchy cheesy top. They are so yummy, my family will go through spurts where we'll have several times a week, they're that good but more importantly, they're that easy!

Parmesan Bread Sticks

1 Tbsp Yeast
2 Tbsp Sugar 
1 1/2 C. Warm Water (Don't let this part trip you up, the water needs to be warm not scalding, but not cold either, just warm.)
3 - 4 1/2 C. Flour
1/2 tsp. Salt
1/2 C. Butter
1 C. Parmesan Cheese
Garlic Salt or Seasoning
 (Hello, my name is yeast and I'm here to be your friend! Please don't be afraid of me.)

In the bowl of a stand mixer or other large mixing bowl combine yeast, sugar and warm water and give it a quick gentle mix. Allow the mixture to sit for 5-10 minutes until the yeast has grown and it looks foamy and bubbly. 

In a separate bowl or large measuring cup combine flour and salt, gradually add it to the water mixture about a 1/2 cup at a time until it's all been added. Allow the mixer to run for 5 or so minutes gently kneading dough (if you're not using a stand mixer knead for 8 or so minutes) if the dough feels really sticky add 1/2 cup more flour a couple of tablespoons at a time until the dough is smooth and still slightly tacky. It's better if the dough is more sticky rather than over floured, keep that in mind while you're adding additional flour.

Remove dough to floured surface and coat in flour. Allow dough to rest 10 minutes. Meanwhile place sheet pan on two burners of your stove top turn burners on to low and allow butter to melt. Dust rolling pin and begin to gently roll out dough until it's about a 1/4 inch thick, and is shaped like a large rectangle. If your dough is thicker that's ok it will make a few less bread sticks, just try not to make it any thinner than 1/4 inch otherwise it will be harder to handle. Once dough is all rolled out use a pizza cutter to cut in half and then into 1-2'' strips.

Remove sheet pan from stove top and place dough strips on buttered surface, flipping so that each side of dough gets buttered. Once all dough strips are on pan sprinkle with shredded Parmesan and sprinkle with desired amount of garlic salt. Cover pans and allow to rise in a warm place until they are puffy. About an hour. (If I'm in a hurry I'll put the pan in the bathroom and turn on the shower for a couple of minutes, let it get really steamy and close the door to let the bread sticks proof faster.)

Once the bread sticks have risen preheat the oven to 400 degrees and bake for 10 -12 minutes until the cheese is melted and golden and the bottom of the bread sticks are slightly brown. Allow to cool on pans for 5 minutes, remove and enjoy!

 *These are so versatile you could use any variation of cheese or spices you prefer. A nice hard cheese like Parmesan will work best but you could sprinkle Italian seasoning or oregano as well as garlic salt, whatever you and your family prefer!


  1. can we please make these and dunk them in bun basket soup?

  2. can we please do exactly what liz describes in a few weeks when i is home?

  3. I feel like I post the same comments all the time because all I want to say is 'yum'!!