Garlic Parmesan Breadsticks
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Olive oil in the dough keeps them soft and a little chewy, and garlic-parmesan butter goes on the second they come out. Put the pan on the table and watch one cousin quietly work through the whole end of it.
The short version
Mix a simple olive oil dough, knead 6 minutes, let it rise an hour, roll into a rectangle and cut into 12 strips. Rise 20 minutes, bake at 400°F for 14 to 18 minutes, then brush with garlic-parmesan butter while they're hot.
What makes ours better
why ours wins the argument at dinner
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Olive oil in the dough. Two tablespoons keep the crumb soft for hours and add a faint fruitiness that plain water-and-flour sticks lack.
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Cut strips instead of rolling ropes. One rectangle, one pizza cutter, 12 even breadsticks in a minute. No tearing, no uneven ropes, and the cut sides bake up with extra crust.
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Brush with garlic butter the second they come out. Hot bread soaks up the butter instead of letting it sit on top. Raw grated garlic in warm butter tastes bright, not harsh, and the parmesan sticks to the glaze.
What you need
the stars of the show
- Instant or active dry yeast2¼ teaspoons
- Granulated sugar1 tablespoon
- Olive oil2 tablespoons
- All-purpose flour3 cups
- Unsalted butter3 tablespoons
- Garlic1 clove
- Finely grated parmesan¼ cup
Dough
Garlic butter
tap each one as it goes in. no double-salting.
Steps
apron on. phone down. mostly.
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Start the dough
In a large bowl, stir the warm water, yeast and sugar together and let them sit 5 minutes. The top should look foamy. Stir in the olive oil, then add the flour and salt and mix with a wooden spoon until a shaggy dough forms.
If the water feels hot on your wrist, wait. Hot water kills yeast and the dough won't rise.
About 5 min. Cook mode has a timer for this step.
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Knead until smooth
Turn the dough onto a lightly floured counter and knead for 6 to 8 minutes, or 5 minutes in a stand mixer on low with the dough hook. It should feel smooth, springy and just slightly tacky. Add flour a tablespoon at a time only if it sticks to your hands.
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Let it rise
Put the dough in a lightly oiled bowl, turn it once to coat, and cover. Let it rise in a warm spot until doubled, about 1 hour.
About 60 min. Cook mode has a timer for this step.
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Roll and cut
Line a large baking sheet with parchment. Turn the dough out and roll it into a rectangle about 12 × 8 inches, with a long side facing you. Cut 12 strips, each 1 inch wide, with a pizza cutter or sharp knife. Stretch each strip gently to about 9 inches and lay it on the sheet about 1 inch apart.
If the dough springs back when you roll, cover it and let it rest 5 minutes. It relaxes and rolls easily.
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Rise again and heat the oven
Cover the sheet loosely and let the breadsticks puff for 20 minutes. Meanwhile, set a rack in the center and heat the oven to 400°F.
About 20 min. Cook mode has a timer for this step.
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Bake
Bake until the breadsticks are golden on top and lightly browned underneath, 14 to 18 minutes.
About 15 min. Cook mode has a timer for this step.
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Brush and serve
While the breadsticks bake, stir the garlic into the melted butter. The moment they come out, brush the butter over all of them, then sprinkle with parmesan and parsley. Serve warm.
Good to know
the stuff I’d tell you over the phone
- You can shape the strips, cover the sheet and refrigerate up to 12 hours. Let them sit on the counter for 30 minutes, then bake as written.
- For pull-apart breadsticks, fit the strips side by side in a buttered 9 × 13-inch pan and add 3 to 5 minutes to the bake.
- For a cheese-stuffed twist, sprinkle half the strips with shredded mozzarella, top with a second strip and pinch the ends.
- Storage. Airtight at room temperature, 2 days. Frozen baked, 2 months. Reheat at 350°F for 5 to 7 minutes.
Questions, answered
asked and answered at the kitchen counter
Can I use bread flour?
Yes, swap it one for one. Bread flour gives a chewier breadstick; all-purpose gives a softer one. Both work.
Why are my breadsticks dense?
Usually the yeast was old or the water was too hot or too cold, or the dough didn't double. Give the first rise as much time as it needs, since a cool kitchen can take 90 minutes.
Can I make breadstick dough ahead of time?
Yes. After kneading, refrigerate the dough in an oiled bowl up to 24 hours. Let it warm up for 30 minutes, then roll, cut and give the strips their 20-minute rise.
Can I freeze breadsticks?
Freeze baked and cooled breadsticks in a zip-top bag for up to 2 months. Reheat from frozen at 350°F for 8 to 10 minutes and brush with fresh garlic butter.
How do I know when they're done?
They're golden on top and lightly browned underneath, and they sound a little hollow when you tap the bottom.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
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Published October 29, 2026.