Recipe by jbaggerly
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warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages
active dry yeast
2 1/2 cups
all-purpose flour, or as needed
grated Parmesan cheese
these came out amazing. absolutely loved them. :)
The dough was way too runny. I am wondering if the second cup of water is a misprint. I had to add almost 3 more cups of flour on top of the 4 1/2 that was already in the recipe in order to make the dough workable. Huge waste!
Maybe I did something wrong, but this dough was very runny. I don't know if there was too much water or not enough flour but it was a total mess when I tried to make it.
I put a pan of water in with the breadsticks and the crust browned nicely, but the dough was a bit too sweet for my liking. I think I'd make these again, but would cut down the amount of sugar called for
Probably the best bread sticks I've ever made. My husband said to throw away all the other recipes. Yes, I added quite a bit more flour, until it wasn't sticking to everything, and less sugar-- 1 tablespoon instead of 7! I brushed with butter just out of the oven,and sprinkled with California garlic salt. Thanks for sharing an awesome recipe!
These were really good. Very light. Great with soup I think. Thanks for posting the recipe.
I used 1 1/4 cup water and about 5 cups of flour. I also added a teaspoon of rosemary in to the dough and brushed with the garlic butter mix out of the oven. People went crazy for them!
Use only 1 cup water. With the recipe as is dough was far to sticky to turn out ended up using about 7 cups flour to get to correct smoothness and elasticity.
* Percent Daily Values are based on a 2,000 calorie diet.
Breadsticks with Parmesan Butter
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 37
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