Parmesan Breadsticks

CategoryDifficultyIntermediate
Yields12 Servings
Prep Time2 hrs 10 minsCook Time15 minsTotal Time2 hrs 25 mins
 2 tsp dry yeast
 2 cups warm water, divided
 1 ½ tbsp honey
 5 tbsp olive oil
 5 ¾ cups flour
 ½ cup grated Parmesan cheese
 4 tsp kosher salt
1

In a medium bowl, combine yeast and ¼ cup warm water. Let proof for 5 minutes. If using instant yeast, you can omit the waiting time.

2

In another bowl, combine the remaining water, honey and olive oil. Stir into the yeast. Set aside.

3

In a large bowl, combine the flour, Parmesan cheese and salt. Make a well in the center and add the yeast mixture. Stir with a wooden spoon until the flour is completely incorporated. The mixture will be sticky.

4

Transfer the dough to a lightly floured work surface. Knead by hand for about 5 minutes until the dough is soft and elastic.

5

Place dough in a large bowl brushed with olive oil. Brush top of dough with olive oil and cover with plastic wrap. Let rise in a warm place until doubled, about 1 ½ hours.

6

Preheat oven to 425 degrees Fahrenheit.

7

Divide dough into 4 parts. Cover 3 batches with plastic and set aside.

8

Roll each piece, on a floured surface, into a 8-10” stick. Transfer sticks to Silpat lined 2 sheet pans. Cover with plastic wrap and let proof for an additional 30 minutes. Repeat with remaining batches.

9

Brush each stick with olive oil and sprinkle with salt. Bake until lightly browned, about 13 Minutes minutes.

10

Store at room temperature in an airtight container for 2-3 days.

Category

Ingredients

 2 tsp dry yeast
 2 cups warm water, divided
 1 ½ tbsp honey
 5 tbsp olive oil
 5 ¾ cups flour
 ½ cup grated Parmesan cheese
 4 tsp kosher salt

Directions

1

In a medium bowl, combine yeast and ¼ cup warm water. Let proof for 5 minutes. If using instant yeast, you can omit the waiting time.

2

In another bowl, combine the remaining water, honey and olive oil. Stir into the yeast. Set aside.

3

In a large bowl, combine the flour, Parmesan cheese and salt. Make a well in the center and add the yeast mixture. Stir with a wooden spoon until the flour is completely incorporated. The mixture will be sticky.

4

Transfer the dough to a lightly floured work surface. Knead by hand for about 5 minutes until the dough is soft and elastic.

5

Place dough in a large bowl brushed with olive oil. Brush top of dough with olive oil and cover with plastic wrap. Let rise in a warm place until doubled, about 1 ½ hours.

6

Preheat oven to 425 degrees Fahrenheit.

7

Divide dough into 4 parts. Cover 3 batches with plastic and set aside.

8

Roll each piece, on a floured surface, into a 8-10” stick. Transfer sticks to Silpat lined 2 sheet pans. Cover with plastic wrap and let proof for an additional 30 minutes. Repeat with remaining batches.

9

Brush each stick with olive oil and sprinkle with salt. Bake until lightly browned, about 13 Minutes minutes.

10

Store at room temperature in an airtight container for 2-3 days.

Parmesan Breadsticks

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