Super soft and crispy parmesan breadsticks
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8 to 10 nine-inch breadsticks
2 hours and 30 minutes
- 2 tablespoons finely ground parmesan cheese
- 1 tablespoon garlic powder
- 2 teaspoons dried oregano
- 1⁄2 teaspoon dried onion flakes
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon or small pinch of MSG (optional)
- 305 grams all purpose flour (2 1/2 cups)
- 15 grams olive oil (1 tablespoon)
- 4 grams instant yeast (1 teaspoon)
- 7 grams salt (1 teaspoon)
- 227 grams warm water (1 cup)
- 2 tablespoons olive oil (used to oil the pan before baking)
- 2 tablespoons butter, melted (used to paint on top of the baked breadsticks)
Breadstick seasoning: add all of the breadstick seasoning ingredients to a small bowl and stir to combine. Store in a sealed container in the refrigerator for up to 2 weeks. If you store this for more than a day or so the parmesan will start to clump up a little, but a quick whisk before using should solve that problem.
Breadstick dough: weigh all of the dough ingredients and add them into a large bowl.
If using a stand mixer, knead for 8 minutes on medium speed. If you are kneading by hand, you will need about 15 minutes of kneading after all the ingredients are incorporated together. The dough will be a bit sticky.
Place your dough in a lightly oiled bowl and cover. Let dough rise in a warm place for around 1 hour. The dough should be doubled in size.
Baking process: after one hour, add 2 tablespoons of olive oil to the bottom of a 9 x 13-inch pan. Using your fingers, spread the oil into the pan, making sure to get into all of the corners and sides.
Dump your proofed dough into the oiled pan and using your hands, try to spread the dough into a flat shape filling the bottom of the pan. If the dough doesn't quite get into the corners, cover the pan and come back in 10 minutes and stretch it with your fingers again to make sure the dough is fully filling the pan and touching the corners.
With a plastic bench scraper, spatula or careful use of a knife, score out eight or ten breadsticks on the shorter side of the pan. I typically make a slash right down the middle. Then slash right down the middle of those two pieces and then slash down the middle of the four pieces that are left which turns into 8 breadstick sized pieces of dough that are still touching, but scored for easier breaking and separating.
Cover the pan with another pan, plastic wrap or a towel and allow the dough to rise and puff up for 45 minutes. At this point it should have more than filled out the bottom and it should have started to get puffy. The lines you scored out in the last step should still be visible.
Near the end of the proofing time preheat the oven to 375 degrees F (190 C).
Once the oven has preheated add the pan with the risen dough and bake for 30 to 35 minutes. The dough will not get very dark in color but it should be cooked through and the bottom will be crispy from the oiled pan.
Melt 2 tablespoons of butter.
Remove the whole pan full of breadsticks from the oven and paint the tops with the melted butter. Then sprinkle on a generous amount of your breadstick seasoning. You will most likely have some seasoning left over which you can keep for another batch of breadsticks or baked goods or even sprinkle on a salad or hot popcorn for a kick of flavor.
Serve and enjoy.