The Best Parmesan Garlic Breadsticks — easy to make
If you want a versatile, reliable bread dough to keep on hand, this French bread dough is a fantastic base. It works for loaves, pizza crust, rolls—and these garlic Parmesan breadsticks. The dough is soft and airy, and a generous brush of garlic butter plus a sprinkle of Parmesan transforms the strips into irresistible breadsticks. They bake quickly and are always popular at gatherings; they also freeze well when fully cooled.
I first adapted this method for a school banquet when time was short. Rolling the dough into broad sheets and slicing it into sticks is faster than shaping loaves, and the results disappeared almost instantly. For a fun alternative, try a sweet version: swap the garlic butter for regular butter, sprinkle with cinnamon-sugar, and serve with cream cheese frosting for dipping.
Serve these breadsticks with
- A hearty spaghetti sauce
- Thick tomato basil or creamy tomato soup
- Pasta e fagioli or minestrone-style soups
- No‑noodle zucchini lasagna or other vegetable-based casseroles
- Chicken and mushroom wild rice soup
- Classic chicken tetrazzini or creamy Alfredo pasta dishes
Step-by-step photos for making Garlic Parmesan Breadsticks
Frequently Asked Questions
How many breadsticks does this recipe make?
This recipe yields about 30–40 breadsticks, depending on how wide you cut them. You can also split the dough and use half for breadsticks and half for pizza.
Should I use freshly grated Parmesan or bottled?
Either works. Freshly grated Parmesan gives a slightly brighter flavor and texture, but pre-grated cheese is convenient and still produces great results.
How can I speed up dough rising?
To shorten rise time, preheat the oven to 200°F (about 93°C) for a few minutes, then turn it off. Place a hot pad or baking sheet on the rack, set your covered dough (in a plastic bowl) on top, and close the warm oven. This creates a cozy environment that can reduce rise time. Check the dough frequently so it doesn’t overproof.
When should I butter the breadsticks—before or after the rise?
Brush the dough with the flavored butter before the final rise. Slice the dough, apply the butter and cheese, then let the sticks rest and rise until puffy before baking.
How do I apply butter if I don’t have a baster?
Pour melted butter over the rolled-out dough and spread it evenly with the back of a spoon or a pastry brush before cutting the strips.
Can I make these gluten-free?
Gluten-free adaptations can work, but results vary by flour blend. If you use a reputable gluten-free all-purpose blend formulated for yeast breads, the method is worth trying, though texture will differ from wheat-based dough.
Can I freeze the cooked breadsticks?
Yes. Cool them completely, then store in an airtight bag. For best flavor, use within one month; keep in mind frozen bread can absorb other freezer aromas over time.
Do I need to cut the dough before the final rise?
Do I need to cut the dough before the final rise?Yes—shape and cut the dough into sticks, brush with butter and seasoning, and then let the cut sticks rise. This preserves the shape and lets them puff up evenly in the oven.
Baker’s tools for making breadsticks
- Large plastic mixing bowl
- Stand mixer (optional)
- Silicone baking mat or parchment
- Basting or pastry brush
- Pizza cutter or bench scraper
- Plastic wrap or clean kitchen towel
The Best Garlic Parmesan Breadsticks — recipe details
Author: Maria
Prep time: about 2 hours (including rising)
Cook time: 8–10 minutes per batch
Total time: ~2 hours 10 minutes
Yields: 30–40 breadsticks
These breadsticks are soft, fluffy, and layered with garlic butter and Parmesan. For a sweeter option, brush with butter and cinnamon sugar and serve with cream cheese frosting for dipping.
Ingredients
- 2 1/4 cups warm water (about the temperature of a baby’s bath)
- 2 tbsp active dry or instant yeast
- 2 1/2 tbsp granulated sugar
- 1 tbsp salt
- 2 tbsp olive oil
- 5 1/2–6 cups all-purpose flour
- 1/2 cup butter, melted
- 1/2 tsp garlic salt
- 1/2 tsp garlic powder
- 1/2 cup Parmesan cheese
Instructions
- In a large plastic bowl or stand mixer, combine warm water, yeast, and sugar. Let proof 5–10 minutes until foamy if using active dry yeast. With instant yeast, this step can be skipped.
- Add salt and olive oil, then stir in 5 1/2 cups of flour.
- Knead by hand 5–6 minutes or in a stand mixer about 5 minutes, until the dough is smooth and springy. Add up to 1/2 cup more flour if needed to reach the right consistency.
- Form the dough into a ball, cover, and allow to rise. You can either let it rise for 30 minutes, punch it down, then rise another 30 minutes, or knead it down every 10–15 minutes over an hour—both approaches work well.
- After a total of about an hour of rising (or when dough is aerated and slightly expanded), divide the dough in half and place each half on a prepared baking sheet.
- Press each portion into an even rectangle roughly the size of the pan. Use a pizza cutter to slice roughly 1-inch wide strips and cut each strip in half lengthwise if you prefer shorter sticks.
- Mix melted butter with garlic salt and garlic powder. Brush generously over the cut dough and sprinkle with Parmesan.
- Cover with plastic wrap or a clean towel and let rise 45–60 minutes until puffy.
- Bake in a preheated 425°F (220°C) oven for 8–10 minutes, or until the tops are golden brown.
- Remove from the oven, brush again with any remaining butter if desired, and serve warm.
Other breadstick ideas
- Easy classic breadsticks
- Olive Garden–style soft breadsticks
- Soft garlic-Parmesan homemade breadsticks