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Garlic breadsticks with herbs and cheese.
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Garlic Butter Breadsticks with Parmesan

Homemade Parmesan Garlic Butter Breadsticks are soft on the inside and crispy on the outsides and are topped with the best Italian seasonings! They bake in a pool of butter, which is why they are sometimes referred to as butter dips. This method creates the most insanely delicious oven-baked breadsticks ever!
Course Bread, Side Dish
Cuisine American, Italian
Diet Vegetarian
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 8 Servings
Calories 298kcal
Author Amy

Ingredients

  • 1 1/2 cups warm water
  • 1 tablespoon yeast
  • 2 tablespoons sugar
  • 3 cups flour
  • 3/4 teaspoons salt
  • 1/2 cup butter 8 Tablespoons
  • 1 sprinkle Garlic Salt
  • 1 sprinkle Salad Supreme
  • 1/4 cup Parmesan Cheese

Instructions

  • Preheat oven to 375 degrees.
  • Add hot water (see note on water temperature in notes below) to the bowl of a stand mixer. Sprinkle yeast and sugar over the water. Let rest until bubbly, about 10 minutes.
  • While the yeast is proofing add flour and salt to either a sifter or separate mixing bowl. Once the yeast is bubbly add flour/salt mixture to the water and mix using a dough hook. Set the mixer to low speed and let it “knead” the dough for 3-5 minutes.
  • Cover the dough with plastic wrap and let rest for about 10 minutes.
  • While the dough is resting, slice the butter and set it in the baking pan. Bake until butter is melted (about 2-3 minutes).
  • Roll the dough out to an 11 inch by 15-inch rectangle on a floured surface. Cut the dough into breadsticks.
  • Being careful to not get burned, dunk the breadsticks in the melted butter to coat, then flip over so both sides are coated with melted butter. Set in the pan. Repeat with remaining breadsticks. You will probably have to squish them to get them to fit. If the butter pools at one end tip the pan a little to allow the butter to run to the other side. It’s okay if it’s not completely even.
  • Sprinkle the tops of the breadsticks with garlic salt, Salad Supreme (or Italian seasoning), and parmesan cheese. The breadsticks will rise quickly because they are in a warm pan. Let them sit for about 5 minutes.
  • Bake for 18-20 minutes.

Notes

  • The water you use to proof the yeast should be between 105-110 degrees. I never use a thermometer to measure the temperature. I use the touch test instead. It’s the perfect temperature when it feels hot and stings a little bit when water is running over it. If the water feels “warm” it’s not warm enough to proof the yeast. If you can’t stand to leave your hand in the water it’s too hot. If you’re not sure you can always use a thermometer. My instant-read thermometer is one of the most used tools in my kitchen!
  • Leftover breadsticks can be stored at room temperature in an airtight container. To reheat breadsticks wrap in a damp paper towel and microwave until warm, about 15 seconds. Or bake at 350 degrees for 5 minutes.
  • These breadsticks are amazing by themselves or with marinara sauce, ranch dressing, or alfredo sauce.

Nutrition

Calories: 298kcal | Carbohydrates: 39g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 419mg | Potassium: 61mg | Fiber: 1g | Sugar: 3g | Vitamin A: 379IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg