Tender, chewy bread sticks brushed with garlic butter and spotted with Parmesan cheese to add to any meal.
- smell: These bread sticks are buttery and lightly gold-plated with a golden crust and tender center. Each mouthful was filled with melting in the mouth.
- Skill Level: This is the ideal beginner yeast dough recipe for easy following and tolerance.
- Serve: The pasta, pizza, salad and soup tasted great.
- freezing: Bake ’em and Freeze’em up to 6 months, with instant bread stick benefits, any meal is good.
Simple bread stick ingredients
- Dough: Making dough for bread sticks is very easy! For best results, make sure the yeast is not expired and stir the flour before measuring it. You can also use the gluten-free flour mixture for this recipe, just follow the conversion on the package.
- cheese: Parmesan cheese adds savory and serves crispy. Swap it for your favorite chopped cheese and place the baking tray under the broiler for about 30 seconds to make sure the cheese is lightly browned and melted.
Favorite variant
Customize breadsticks to match the menu!
Cook shrimp? Add some Cajun spices to the melted butter in step 7. Or add a teaspoon of garlic powder. Make hearty lasagna soup with Italian seasoning bread sticks to soak up all the juicy soup. Try the bagel seasoning that kids will love.
How to make bread sticks
- Mix dry ingredients in a bowl (See the recipe below) And add water and oil.
- Slowly add the remaining flour to create non-stick balls and let the dough rise.
- Divide the dough and shape into logs. Cover and get up again.
- Before baking, use melted butter and garlic brush until golden brown.
- Top with butter and sprinkle with parmesan cheese.
The best way to store bread sticks
- Store bread sticks at room temperature in a zipper bag at room temperature for up to 5 days.
- Freeze them for up to 3 months before transferring them into a zipper bag. Thaw at room temperature.
- The remaining cheesy bread sticks can be baked into a rustic cube-style panzanella salad or topped with a cozy bowl of tomato biscuit. Simply cut the bread stick into bite-sized pieces and bake at 350°F until completely dry.
Dipping sauce for bread sticks
Have you made this breadstick recipe? Leave a comment and rate it below.
Bread stick
These soft and fluffy bread sticks are made of simple yeast dough, brushed with garlic butter and sprinkled with parmesan for a perfectly cheesy side.
Prevent the screen from becoming dark
-
In a large bowl, mix together 1 cup of flour, instant yeast, sugar and salt.
-
Add warm water and olive oil.
-
Gradually add the remaining 1½ cups of flour and mix until the dough is not sticky to form a ball. You may need to add an extra ½ cup of flour.
-
Transfer the dough to an oiled bowl. Cover and rise for 20 minutes.
-
On a light flour surface, divide the dough into 10 equal pieces. Roll each piece into a log about 7 inches long. Transfer to a parchment lined pot and cover gently with a tissue.
-
While lifting the dough (about 15 minutes), preheat the oven to 400°F.
-
Melt 3 tablespoons butter. In a small bowl, mix the melted butter and garlic together. Brush bread sticks.
-
Bake for 12-14 minutes, or until the bread stick turns golden. Remove from the oven.
-
Melt the remaining butter and brush on the bread stick. Sprinkle with Parmesan cheese. warmth.
- Keep the bread stick fresh by placing it in a zipper bag at room temperature.
- To make longer storage space, first freeze them on a baking sheet and move them to a zipper bag for up to 3 months. Thaw at room temperature before serving.
Calories: 138 | carbohydrate: 12g | protein: 3g | Fatty: 9g | Saturated fat: 4g | Polyunsaturated fat: 1g | Monounsaturated fat: 4g | Trans fat: 0.2g | cholesterol: 16mg | sodium: 298mg | Potassium: 44mg | fiber: 1g | sugar: 1g | Vitamin A: 184IU | Vitamin C: 0.1mg | calcium: 15mg | iron: 1mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Bread, side dishes
gourmet food American©SpentwithPennies.com. Content and photos are protected by copyright. Encourage and appreciate the sharing of this recipe. Copying and/or pasting of complete recipes on any social media is strictly prohibited. Please check out my photo usage strategies here.
