We love bread around here.
Probably a little too much to be honest.
And I also love to bake bread, so that’s sometimes a good thing and sometimes a bit of a problem….
But it is pretty cool to be able to serve the perfect bread for any meal.
We went through a lot of variations, and combined a lot of recipes to come up with the perfect homemade breadsticks.
These Soft Parmesan Rosemary Breadsticks are the perfect bread for spaghetti and lasagna. And pretty much anything else with Italian flavors.
And while they’re perfect for dinner, they’re also a great appetizer for parties, potlucks, and game day get togethers.
You can serve these breadsticks all by themselves, but they’re even better dunked in homemade Marinara Sauce or dipping oil!
You could even make these into balls instead of breadsticks.
That would make the dunking even more fun!
You can freeze them before or after baking so there are always some waiting for you in the freezer!
Soft Parmesan Rosemary Breadsticks
1 1/2 cups warm water
2 1/4 teaspoons active dry yeast or one package.
3 – 4 cups all purpose flour
1/2 cup grated parmesan cheese
1 tablespoon dried homemade minced onion
1 teaspoon coarse ground pepper
2 teaspoons salt
2 tablespoons dried rosemary, chopped
1/4 teaspoon garlic powder
4 tablespoons melted butter
Measure warm water into a liquid measuring cup and add the yeast. Stir to dissolve yeast and set aside for a few minutes.
You can just use a stand mixer to make these Parmesan Rosemary Breadsticks, or you can mix and knead them by hand in a large mixing bowl.
So, whichever bowl you’re using, put 2 cups of flour in it.
Now, in the bowl combine flour and the parmesan cheese, minced onion, salt & pepper, and rosemary. Give that a mix.
And now add the yeast and water mixture. Mix that in well.
A little at a time, add enough of the remaining flour to get a wet and shaggy dough. this dough is going to be a little sticky.
In a stand mixer:
Change to the dough hook attachment and knead for 8 to 10 minutes.
Lightly flour a dough board or cabinet and knead steadily for 8 to 10 minutes. It should be a soft dough, just slightly sticky.
Give your bowl a quick rinse and the grease the bowl so the dough doesn’t stick while it rises.
Form the dough into a ball and put it in the greased bowl top side down. Now turn it over so that the top is greased.
Cover the bowl with a damp bread cloth or plastic wrap, and place in a warm place that’s draft free.
Let the bread dough rise for 1 to 1 1/2 hours, or until doubled.
Forming the Breadsticks
After the bread dough has doubled, punch it down and turn it out of the bowl onto a lightly floured surface.
Using a sharp knife, pizza cutter, or bench knife, divide the dough into 16 pieces, approximately 2 ounces each.
Grab one of the dough balls and roll it into a log about 6 to 8 inches in length.
The thinner they are, the faster they will cook, and the crunchier they will be.
You can cover your baking sheets with parchment paper to make clean up easier.
Put those logs on baking sheets to rise, making sure that you leave about 2 inches all around the logs.
Freezing the Unbaked Dough
Now is the time to freeze these bad boys if you’re going to.
To use them from the freezer, put them on baking sheets and allow to thaw and come to room temperature.
Then carry on with the following instructions for the 2nd rise and bake.
Cover the breadsticks with a damp bread cloth or plastic wrap, put them in a warm draft free area, and let them rise until doubled, about 45 minutes.
Preheat your oven to 350°F about 15 minutes before baking.
In a small bowl, melt the 4 tablespoons butter and mix in the 1/4 teaspoon garlic powder.
I like to use my cast iron butter melting pot.
I just put it into the oven while it’s pre-heating, and the butter melts in no time!
With a pastry brush, brush the Parmesan Rosemary Breadsticks with the garlic butter.
You could sprinkle a little more rosemary or even some parsley on them for a little extra something.
Bake for 15 to 18 minutes for soft breadsticks, or 20 minutes for breadsticks that are more crusty.
They will be a beautiful light golden brown when done.
Remove from the oven and brush with any remaining garlic butter and serve warm with dipping oil or Marinara Sauce.
These Soft Parmesan Rosemary Breadsticks pair really well with anything that has other Italian herbs like oregano, basil, or parsley.
Storing Parmesan Rosemary Breadsticks
These will keep in a tightly sealed container for about 3 days on the counter, or about 3 months in the freezer.
To thaw, leave on the counter for a few hours, or wrap in parchment paper and the foil and put in a 350°F oven for 10 minutes.
More bread recipes you’ll love:
Soft Parmesan Rosemary Breadsticks
- 1 1/2 cups warm water
- 2 1/4 teaspoons active dry yeast or one package.
- 3 - 4 cups all purpose flour
- 1/2 cup grated parmesan cheese
- 1 tablespoon dried homemade minced onion
- 1 teaspoon coarse ground pepper
- 2 teaspoons salt
- 2 tablespoons dried rosemary chopped
- 1/4 teaspoon garlic powder
- 4 tablespoons melted butter
- Add two cups flour, and all the other ingredients and beat well.
- Add enough remaining flour to get a wet and shaggy dough
- Turn onto a lightly floured board and knead for eight to 10 minutes.
- Grease bowl and let the bread dough rise for 1 to 1 1/2 hours, or until doubled.
- Divide into 24 pieces, approximately 2 ounces each.
- Roll each piece into a log and place on baking sheets to rise until doubled, about 45 minutes.
- The logs should be six to eight inches in length.
- Brush with garlic butter and bake at 350°F for 15 to 18 minutes for soft breadsticks, or 20 minutes for breadsticks, that are more crusty.
- Brush with more garlic butter after removing from oven. Serve warm.