Parmesan Breadsticks

Oxmoor House

1 dozen breadsticks.


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1 package active dry yeast
1 1/3 cups warm water (105° to 115°)
1/4 cup extra-virgin olive oil
1 tablespoon honey
1 teaspoon salt
4 1/4 cups all-purpose flour, divided
1/2 cup freshly grated Parmesan cheese
2 teaspoons freshly ground pepper
2 tablespoons all-purpose flour
1 egg white, lightly beaten
2 teaspoons kosher salt


Cook: 12 Minutes

Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, olive oil, honey, and 1 teaspoon salt in a large mixing bowl; beat at medium speed of an electric mixer until well blended. Add 2 cups flour; beat 2 minutes at medium speed. Stir in Parmesan cheese and pepper. Gradually stir in enough of the remaining 2 1/4 cups flour to make a soft dough.

Sprinkle 2 tablespoons flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place dough in a large, well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch dough down, and divide into 12 equal portions; roll each portion into a 10-inch rope. Place ropes 1 inch apart on a large greased baking sheet. Brush breadsticks with egg white, and sprinkle evenly with kosher salt. Bake at 425° for 10 to 12 minutes or until golden. Remove from baking sheet, and let cool on a wire rack.

Created date

August 2009

Nutritional Information

Calories 235
Caloriesfromfat 26 %
Fat 6.8 g
Satfat 1.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6.8 g
Carbohydrate 35.9 g
Fiber 0.0 g
Cholesterol 3 mg
Iron 0.0 mg
Sodium 667 mg
Calcium 0.0 mg