Soft Garlic Parmesan Breadsticks Recipe -
Soft Garlic Parmesan Breadsticks Recipe

Soft Garlic Parmesan Breadsticks

Recipe by  

"These are better than the ones served at pizza parlors! I usually have to make two batches, because they go so fast! I use my food processor to do the mixing."

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Ingredients Edit and Save

Original recipe makes 20 bread sticks Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    2 hrs 20 mins


  1. Fit your food processor with a steel blade. Place the bread flour, yeast, sugar, salt, Italian seasoning, garlic, 1/4 cup grated Parmesan and softened butter in the processor; pulse to blend. Stir together hot water, milk and egg. Start the processor and slowly pour in the milk mixture into the feed tube until a ball forms around the blade. Run for 30 seconds to knead. Remove dough from processor and knead briefly by hand. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  2. Deflate the dough, and turn it out onto a lightly floured surface. Roll the dough into a 10x12 inch rectangle. Use a knife or pizza cutter to slice the dough lengthwise into ten strips, and then cut these strips in half. Brush tops of strips with 2 tablespoons melted butter, and sprinkle with 1/4 cup Parmesan cheese. Cover, and let rise until nearly double, about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  3. Bake in preheated oven for 18 to 23 minutes, or until golden brown. Turn broiler on, and brush breadsticks with remaining melted butter and Parmesan cheese. Broil just until the cheese starts to turn light brown, about 2 to 3 minutes. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
May 10, 2005

I only had regular yeast on hand so I changed the procedure a little to compensate. I dissolved my regular yeast in the warm water with a half teaspoon of the sugar. Once the yeast was bubbly, I then mixed the dough ingredients in my Kitchenaid with the dough hook since I'd rather wash that than the food processor. I followed the rest of the directions as written, though I used garlic powder instead of fresh minced. I also put a little garlic powder in the melted butter brushed over the sticks. THe breadstickes turned out very nice.

Most Helpful Critical Review
Jan 25, 2004

I don't have a food processor so I first dissolved the yeast in the water and then added the remaining ingrediants, mixing and kneading until it felt right. I did add some onion/garlic powder to the dough due to the bland complaints. Finally, when it came time to bake, I did without the butter/parm topping until after they had been baking for 12min. Pulled them out, added the butter and parm and baked again for a few more min until they were lightly brown. These looked GREAT, the texture was WONDERFUL (nice and fluffy), but the taste? Well, there really was no taste. So they didn't taste bad but I couldn't taste them being good either. Plain white bread has more taste. If I could figure out a way to add some more taste, I would make these again because they looked wonderful. I'll put these in my "make again on a day I'm feeling creative" pile...try to figure out how to help these otherwise wonderful breadsticks.


100 Ratings

Aug 29, 2002

These turned out great! I too let my bread machine do the work, and they were wonderful! I agree with the other review that you need to be careful to watch them in the broiler...they brown really fast. A keeper!

Jan 25, 2004

I was somewhat disappointed in this recipe. For me, it lacked flavor and the texture of the bread was not soft and dense. I think the Parmesan Herb Cheese Bread on this site would make better breadsticks. Sorry!

Jan 14, 2006

This is a good breadstick recipe, but I thought 18 minutes at 375 was a little long...I was right. My first batch was hard but the second batch I put in for 10 minutes and they came out nice and soft. I would add more garlic next time. I made mine on the dough cycle of my bread machine instead of using the food processor.

Mar 01, 2006

Absolutely great recipe! I followed the recipe as stated, except I didn't have any Italian seasoning, so like another user I added a few shakes of garlic powder, oregano and basil. I mixed the dough in my breadmaker, then got sidetracked and ended up letting the dough rise for about 1.5 hours. Instead of shaping like a rectangle, I rolled into thick ropes and let rise again. They really do expand a lot, and I think allowing time to rise is critical to getting the right texture in this recipe. I didn't measure the parmesan topping but instead just sprinkled it from the can until they looked to my taste. I baked for 20 minutes (didn't broil, as they didn't appear to need it) and they came out perfectly -- soft, flavorful, yummy, way better than I ever expected. Thanks so much for the recipe!

Jun 01, 2003

I made these for the first time tonight...and they're gone! I put the dough ingredients in my bread maker (wet ingredients first, dry on top) and put it on the dough setting. Then I skipped to #2. I cooked them on a baking stone and really didn't even need to use the broiler, just leave them in a little longer. Yummy!

Jan 25, 2004

I baked these tonight and they were really good! Highly recommend these, but next time I will leave off the cheese on top. I thought the cheese made them a bit hard. Will make again, very easy.


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  • Calories
  • 224 kcal
  • 11%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 262 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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