Parmesan Breadsticks

Yield: 1 dozen breadsticks.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 235
  • Calories from fat: 26%
  • Fat: 6.8g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 6.8g
  • Carbohydrate: 35.9g
  • Fiber: 0.0g
  • Cholesterol: 3mg
  • Iron: 0.0mg
  • Sodium: 667mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
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