These Parmesan Garlic Breadsticks fill your kitchen with an irresistible aroma and turn any meal into something special. They’re crisp outside, soft inside, and loaded with savory garlic and Parmesan flavor. Dangerously easy to eat straight from the pan, these breadsticks are a guaranteed crowd-pleaser.
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Why You’ll Love This Parmesan Garlic Breadsticks
- Easy to make: No fancy equipment or advanced skills needed.
- Incredible flavor: Fresh garlic, rich Parmesan, and herbs deliver savory goodness.
- Versatile serving: Perfect with pasta, soup, or as a snack with marinara.
- Perfect texture: Crispy and golden outside, soft and fluffy inside.
Ingredients & Tools
- 300 g all-purpose flour
- 7 g instant yeast
- 1 tsp granulated sugar
- 1 tsp salt
- 180 ml warm water
- 2 tbsp olive oil
- 4 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 50 g grated Parmesan cheese
- 1 tbsp fresh parsley, finely chopped
- ½ tsp dried oregano
Tools: large mixing bowl, baking sheet, parchment paper, rolling pin (optional), pastry brush
Notes: Using fresh garlic instead of powdered gives a more vibrant, aromatic flavor. Freshly grated Parmesan melts better and tastes richer than pre-shredded varieties.
Nutrition (per serving)
| Calories: | 180 kcal |
| Protein: | 5 g |
| Fat: | 7 g |
| Carbs: | 24 g |
| Fiber: | 1 g |
Serves: 8 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes (plus 1 hour rising time)
Before You Start: Tips & Ingredient Notes
- Why warm water? The temperature of the water is key for activating the yeast. It should feel warm to the touch but not hot—around 43°C is perfect. Too hot, and you’ll kill the yeast; too cold, and the dough won’t rise properly.
- Can I use active dry yeast instead? Absolutely! If using active dry yeast, dissolve it in the warm water with the sugar and let it sit for 5–10 minutes until foamy before adding the flour and salt.
- What if I don’t have fresh garlic? While fresh garlic delivers the best flavor, you can substitute with 1 teaspoon of garlic powder in a pinch. Just mix it directly into the melted butter for the topping.
- How do I get the dough to rise faster? Place the bowl in a warm, draft-free spot—like an oven that’s been turned off but still warm from the light. The dough should double in size in about an hour.
- Can I make these ahead of time? Yes! You can prepare the dough, shape the breadsticks, and refrigerate them covered for up to 24 hours. Let them come to room temperature for 30 minutes before baking.
How to Make Parmesan Garlic Breadsticks
Step 1: In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Give it a quick whisk to distribute everything evenly. Pour in the warm water and olive oil, then mix with a wooden spoon until a shaggy dough forms. You’ll notice the dough starting to come together—it might look a bit sticky at first, but that’s perfectly normal.
Step 2: Turn the dough out onto a lightly floured surface and knead for about 5–7 minutes. The dough should become smooth and elastic, springing back slowly when you press it with your finger. If it feels too sticky, add a little more flour, but be careful not to add too much—you want the dough to remain soft. Place the dough back in the bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Step 3: While the dough is rising, prepare the garlic-Parmesan topping. Melt the butter in a small saucepan over low heat, then stir in the minced garlic. Let it cook for just a minute—you’ll smell that wonderful garlic aroma—but be careful not to brown the garlic. Remove from heat and stir in the chopped parsley and dried oregano. In a separate small bowl, combine the grated Parmesan with a pinch of salt and set aside.
Step 4: Once the dough has risen, punch it down gently to release the air. Turn it out onto a lightly floured surface and roll it into a rectangle about 30×20 cm. Using a sharp knife or pizza cutter, slice the dough into 12–14 even strips. They don’t have to be perfect—rustic-looking breadsticks have their own charm!
Step 5: Line a baking sheet with parchment paper. Carefully transfer the dough strips to the prepared baking sheet, leaving a little space between them so they have room to expand. Brush each breadstick generously with the garlic-herb butter mixture, making sure to get the edges too. Sprinkle the grated Parmesan evenly over the top, pressing lightly so it adheres.
Step 6: Let the breadsticks rest for 10–15 minutes while you preheat your oven to 200°C. This short rest allows the gluten to relax and gives the breadsticks a lighter texture. You’ll notice they puff up slightly during this time.
Step 7: Bake for 12–15 minutes, or until the breadsticks are golden brown and sound hollow when tapped on the bottom. The cheese should be melted and slightly crispy around the edges. Keep an eye on them during the last few minutes—oven temperatures can vary, and you don’t want them to overbrown.
Step 8: Remove the breadsticks from the oven and let them cool on the baking sheet for a couple of minutes before transferring to a wire rack. If you can resist eating them immediately, that is! They’re best served warm, when the butter and Parmesan are at their most fragrant.
Storage & Freshness Guide
- Fridge: Store cooled breadsticks in an airtight container for up to 2 days.
- Freezer: Freeze baked breadsticks in an airtight container for up to 1 month.
- Reviving: Reheat in a 180°C oven for 5–8 minutes until warm and crispy.
Serving Suggestions
Complementary Dishes
- Creamy Tomato Soup — The rich, tangy flavor of tomato soup pairs beautifully with the savory garlic and Parmesan notes. Dunking these breadsticks into a warm bowl is pure comfort food heaven.
- Classic Spaghetti Bolognese — These breadsticks are perfect for sopping up every last bit of that meaty, flavorful sauce. They add a wonderful textural contrast to the pasta.
- Fresh Garden Salad — A crisp salad with a light vinaigrette provides a refreshing counterpoint to the rich, buttery breadsticks. The combination makes for a well-balanced meal.
Drinks
- Chilled Pinot Grigio — This light, crisp white wine cuts through the richness of the breadsticks beautifully. Its citrus notes complement the garlic and Parmesan without overpowering them.
- Sparkling Water with Lemon — For a non-alcoholic option, the effervescence and slight acidity help cleanse the palate between bites, making each breadstick taste as delicious as the first.
- Italian Lager — A cold, refreshing beer like Peroni or Moretti provides a nice contrast to the warm, savory breadsticks. The mild bitterness balances the garlic and cheese perfectly.
Something Sweet
- Tiramisu — The coffee-soaked ladyfingers and mascarpone cream offer a delightful contrast to the savory breadsticks. It’s a classic Italian dessert that feels like the perfect ending.
- Lemon Sorbet — The bright, citrusy flavor cleanses the palate and provides a refreshing finish after the garlicky, cheesy breadsticks. It’s light and satisfying.
- Dark Chocolate Almond Biscotti — These crunchy cookies pair wonderfully with coffee or dessert wine. Their slight bitterness complements the residual savory notes from the breadsticks.
Top Mistakes to Avoid
- Over-kneading the dough. This can make the breadsticks tough instead of soft and fluffy. Knead just until the dough is smooth and elastic—usually 5–7 minutes by hand is sufficient.
- Using cold butter for the topping. Melted butter helps the garlic and herbs adhere to the dough and creates that beautiful golden crust. Cold butter won’t spread evenly and might cause the toppings to fall off.
- Skipping the second rise. Letting the shaped breadsticks rest for 10–15 minutes before baking gives them a lighter texture. If you bake them immediately, they might be denser than desired.
- Baking at the wrong temperature. Too low, and the breadsticks will be pale and doughy; too high, and they might brown too quickly while remaining undercooked inside. An oven thermometer can help ensure accuracy.
Expert Tips
- Tip: For extra flavor, let the minced garlic sit in the melted butter for 10–15 minutes before brushing it on the dough. This allows the garlic flavor to infuse the butter more deeply, giving the breadsticks a more complex taste.
- Tip: If you want super crispy breadsticks, bake them for an additional 2–3 minutes. Just watch them closely to prevent burning—the Parmesan can go from golden to dark brown very quickly.
- Tip: Add a sprinkle of flaky sea salt over the Parmesan before baking. It enhances the savory flavors and adds a delightful crunch that elevates the entire experience.
- Tip: For a softer crust, brush the baked breadsticks with a little more melted butter as soon as they come out of the oven. This keeps them tender and adds an extra layer of richness.
- Tip: If you’re making these for a party, you can shape the dough into twists or knots for a more decorative look. Just adjust the baking time slightly if the shapes are thicker or thinner than the standard strips.
FAQs
Can I freeze these breadsticks?
Yes, you can freeze them either before or after baking. For unbaked, arrange the shaped breadsticks on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag. When ready to bake, let them thaw and rise at room temperature for about an hour before baking as directed. For baked breadsticks, cool completely, then freeze in an airtight container. Reheat in a 180°C oven for 5–7 minutes until warm and crispy.
Can I use whole wheat flour instead of all-purpose?
You can substitute up to half of the all-purpose flour with whole wheat flour. Keep in mind that whole wheat flour absorbs more liquid, so you might need to add a tablespoon or two of extra water. The breadsticks will be slightly denser and have a nuttier flavor, which can be quite delicious with the garlic and Parmesan.
Why didn’t my breadsticks rise properly?
This usually happens if the yeast was inactive (check the expiration date!), the water was too hot and killed the yeast, or the dough didn’t have a warm enough environment to rise. Make sure your yeast is fresh and your water is warm but not hot. If your kitchen is cool, let the dough rise in an oven with the light on for consistent warmth.
Can I add other herbs or cheeses?
Absolutely! Feel free to experiment with different herbs like rosemary, thyme, or basil. For cheeses, Asiago, Pecorino Romano, or even a sharp cheddar would work well. Just keep the quantities similar to what’s listed in the recipe, and remember that stronger cheeses will give you a more pronounced flavor.
How do I store leftovers?
Store completely cooled breadsticks in an airtight container at room temperature for up to 2 days. To reheat, place them on a baking sheet in a 180°C oven for 5–8 minutes until warmed through and crispy. Avoid microwaving, as it can make them soft and chewy instead of crisp.
Parmesan Garlic Breadsticks
Make the best homemade Parmesan Garlic Breadsticks with this easy recipe. Crispy outside, soft inside, and packed with flavor. Get the recipe and bake them today!
Ingredients
For the dough:
-
300 g all-purpose flour
-
7 g instant yeast
-
1 tsp granulated sugar
-
1 tsp salt
-
180 ml warm water
-
2 tbsp olive oil
For the topping:
-
4 tbsp unsalted butter (melted)
-
3 cloves garlic (minced)
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50 g grated Parmesan cheese
-
1 tbsp fresh parsley (finely chopped)
-
0.5 tsp dried oregano
Instructions
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In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Give it a quick whisk to distribute everything evenly. Pour in the warm water and olive oil, then mix with a wooden spoon until a shaggy dough forms. You’ll notice the dough starting to come together—it might look a bit sticky at first, but that’s perfectly normal.01
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Turn the dough out onto a lightly floured surface and knead for about 5–7 minutes. The dough should become smooth and elastic, springing back slowly when you press it with your finger. If it feels too sticky, add a little more flour, but be careful not to add too much—you want the dough to remain soft. Place the dough back in the bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.02
-
While the dough is rising, prepare the garlic-Parmesan topping. Melt the butter in a small saucepan over low heat, then stir in the minced garlic. Let it cook for just a minute—you’ll smell that wonderful garlic aroma—but be careful not to brown the garlic. Remove from heat and stir in the chopped parsley and dried oregano. In a separate small bowl, combine the grated Parmesan with a pinch of salt and set aside.03
-
Once the dough has risen, punch it down gently to release the air. Turn it out onto a lightly floured surface and roll it into a rectangle about 30x20 cm. Using a sharp knife or pizza cutter, slice the dough into 12–14 even strips. They don’t have to be perfect—rustic-looking breadsticks have their own charm!04
-
Line a baking sheet with parchment paper. Carefully transfer the dough strips to the prepared baking sheet, leaving a little space between them so they have room to expand. Brush each breadstick generously with the garlic-herb butter mixture, making sure to get the edges too. Sprinkle the grated Parmesan evenly over the top, pressing lightly so it adheres.05
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Let the breadsticks rest for 10–15 minutes while you preheat your oven to 200°C. This short rest allows the gluten to relax and gives the breadsticks a lighter texture. You’ll notice they puff up slightly during this time.06
-
Bake for 12–15 minutes, or until the breadsticks are golden brown and sound hollow when tapped on the bottom. The cheese should be melted and slightly crispy around the edges. Keep an eye on them during the last few minutes—oven temperatures can vary, and you don’t want them to overbrown.07
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Remove the breadsticks from the oven and let them cool on the baking sheet for a couple of minutes before transferring to a wire rack. If you can resist eating them immediately, that is! They’re best served warm, when the butter and Parmesan are at their most fragrant.08
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