Parmesan Breadsticks

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
Learn about The Spruce Eats' Editorial Process
Updated on 07/13/21
homemade breadsticks

The Spruce / Kristina Vanni 

Prep: 25 mins
Cook: 15 mins
Rise: 40 mins
Total: 80 mins
Servings: 15 servings
Yield: 30 breadsticks
Nutrition Facts (per serving)
121 Calories
3g Fat
20g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 15
Amount per serving
Calories 121
% Daily Value*
Total Fat 3g 3%
Saturated Fat 1g 7%
Cholesterol 18mg 6%
Sodium 683mg 30%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 4g
Vitamin C 0mg 0%
Calcium 21mg 2%
Iron 1mg 7%
Potassium 39mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Do you dream of your own version of unlimited soup, salad, and breadsticks? This recipe will help with the breadsticks part of the equation. You won't believe how easy it is to make your own soft and fluffy breadsticks that taste just like they came fresh from the oven at your favorite restaurant.

The simple yeast dough is flavored with grated Parmesan and rises before it's pinched off into golf ball-sized pieces. They are rolled out into long strips and brushed with an egg wash and sprinkled with coarse salt right before baking. The breadsticks are best when served warm right out of the oven, so plan your meal prep accordingly.

Ingredients

  • 1 (1/4-ounce) package dry yeast, about 2 1/4 tablespoons

  • 3 tablespoons, plus 1 teaspoon sugar, divided

  • 1 cup warm water

  • 3 cups all-purpose flour

  • 1 1/2 teaspoons salt

  • 2 tablespoons butter, or shortening

  • 1/4 cup Parmesan cheese, grated

  • 1 large egg white, slightly beaten

  • 1 tablespoon coarse salt

Steps to Make It

  1. Gather the ingredients.

    breadstick ingredients
     The Spruce / Kristina Vanni

  2. In a small bowl, soften the yeast and 1 teaspoon of sugar in the water for 5 minutes.

    Dissolve the yeast
     The Spruce / Kristina Vanni

  3. In a large bowl, combine flour, remaining 3 tablespoons of sugar, and salt. 

    Mix the dry ingredients
     The Spruce / Kristina Vanni

  4. Using a pastry blender, cut in the butter or shortening until it resembles coarse crumbs. If you don't have a pastry blender, use 2 knives in a criss-cross fashion to incorporate the butter or shortening into the flour mixture.

    Cut in the butter or shortening
     The Spruce / Kristina Vanni

  5. Add the yeast mixture and grated Parmesan cheese and mix until a dough is formed.

    Mix the breadstick dough
     The Spruce / Kristina Vanni

  6. Cover and let the dough rest in the bowl 20 minutes. 

    Let the breadstick dough rest
     The Spruce / Kristina Vanni

  7. Cut off pieces of dough slightly smaller than golf balls. Roll out to 10 to 12 inches long.

    Form the breadsticks
     The Spruce / Kristina Vanni

  8. Preheat the oven to 400 F. Place on parchment-lined baking sheets. Let rise, uncovered, for 20 minutes. 

    Let breadsticks rise on baking sheet
     The Spruce / Kristina Vanni

  9. Brush with wash made of whisked egg white. Sprinkle with coarse salt. 

    Brush with egg white and season with salt
     The Spruce / Kristina Vanni

  10. Bake in the preheated oven for 12 to 15 minutes. Serve warm.

    Breadstick Recipe
     Kristina Vanni

Tips

  • When baking with dry active yeast, use warm, but not hot water or else you'll kill it. If you touch it and say "ouch," it's too hot! Adding a small amount of sugar to the yeast and water mixture will help it proof and become active. This also shows you that your yeast is alive and well. It will make your bread rise just as expected.
  • Yeast rises best between the temperature of 70 F and 80 F. If your house is too cool, allow the bread to rise near the stove as it preheats.
  • Store any extra dry yeast in the freezer. Yeast goes dormant at 50 F, therefore if it is stored in the refrigerator or freezer it will last much longer than on the shelf.