Buttery and full of garlic flavor, these quick and easy garlic parmesan breadsticks come together in under an hour! The perfect weeknight dinner side dish. This post contains affiliate links.
Watch our step by step video!
I went to a bread making class at church during the first year of our marriage 17 years ago. The gal teaching the class was one of the best bakers I knew. I couldn’t wait to take a class and learn some of her secrets! She taught us how to make dinner rolls and breadsticks. This has been my go-to breadstick recipe ever since. When you find a great fool-proof recipe, you hold on to it. Especially when you are just starting out and beginning your own recipe collection. I’ve sent these breadsticks with my boys to game nights, movie nights, and other activities throughout the years. Their love language is bread, and apparently it’s the love language of their friends as well because I’ve been asked quite a few times to send the recipe to their mothers.
These quick parmesan breadsticks come together in under an hour. They only raise for 20 minutes and they are nice and buttery.
Quick Garlic Parmesan Breadsticks Recipe
scroll down for printable recipe
(I love that this dough comes out soft and doesn’t need to rise for more than 20 minutes!)
Preheat oven to 400 degrees. Add yeast to warm water. Allow to proof (5 minutes or so, until it looks foamy). Add honey. In a mixing bowl, combine dry ingredients (start with only 3 c. flour). Add water mixture to dry ingredients and mix completely. If the dough is sticky, add another 1/2 c. flour.
Tip: my favorite kitchen tool for bread making is my Danish dough hook! My kitchenaid is rarely used these days. A big bowl and a dough hook is all you need.
(This recipe makes 16 medium breadsticks, but you can make them bigger or smaller, it’s up to you.)
Divide into balls and roll out like a snake and put on a greased pan. Let rise 20 minutes.
Melt the butter in a pan over the stove (or microwave) and add the garlic and Italian seasoning. Now for the delicious part…you are going to brush the garlic parmesan breadsticks with the garlic butter 3 times. Once before baking, once during baking, and once after baking.
This really gives them that melt in your mouth texture. The original recipe called for 1 cup of butter, and believe me, 1 cup of butter is delicious, but it really isn’t necessary. I’ve used 1/2 cup of melted butter for YEARS and they are absolutely delicious.
And finally, grated parmesan cheese. Yes, the cheap stuff. It’s a lot better for breadsticks than fresh grated parmesan.
Serve these breadsticks with this delicious weeknight chicken parmesan or pasta with brown butter!
Do You Really Need Dried Milk for This Recipe?
This breadstick recipe calls for a tablespoon of dried or malted milk. If you have it on hand, definitely add it. You’ll end up with darker, more golden, breadsticks. If you don’t have it, don’t worry about running to the store and buying any. I make them without dried milk all the time. They are delicious either way!
Garlic Parmesan Breadsticks Printable Recipe
Quick Garlic Parmesan Breadsticks Recipe
Ingredients
- 1 1/2 cup warm water
- 1 Tbsp. yeast
- 1 Tbsp. honey
- 1 Tbsp. malted/dry milk
- 1 teaspoon salt
- 3-3 1/2 cup flour
- Topping:
- 1/2 cup melted butter
- 1 teaspoon garlic powder
- 1/4 cup Parmesan cheese grated
- 1 teaspoon Italian Seasoning
Instructions
- Preheat oven to 400 degrees.
- Add yeast to warm water. Allow to proof (5 minutes or so, until it looks foamy). Stir in honey.
- In a mixing bowl, combine dry ingredients.
- Add water mixture to dry ingredients and mix completely. If dough is sticky, add another 1/2 c. flour.
- Divide into 12- 16 dough balls and roll out each piece of dough like a snake. Place on a greased pan. Let raise 20 minutes.
- Melt butter in microwave. Stir in garlic powdered and Italian seasoning.
- Brush breadsticks with butter mixture once BEFORE baking.
- Bake for 10 minutes. Brush with butter again, DURING the baking process.
- Bake another 10 minutes. Brush with butter once AFTER baking. For a total of 3 times.
- Sprinkle with grated Parmesan cheese immediately after baking.
Notes
Nutrition
How many garlic parmesan breadsticks will this recipe make?
16-20 breadsticks.
Can you re-heat these breadsticks?
Yes, reheat in the microwave for 6-8 second. They are also delicious at room temperature.
Can you freeze these breadsticks?
Yes. Freeze in freezer bags and thaw before serving. Warm in microwave for 6-8 seconds.
What makes these breadsticks better than others?
The main thing that sets this apart is the fact that the breadsticks are brushed 3 times with butter. They aren’t just brushed at the beginning or the end. This allows them to soak in the butter, while still having fresh garlic butter on top at the end.
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Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
I’ve never made bread with malted or dry milk before. What does it do? Does it help with the rising at all?
Hi! I’m not really sure. I’ve heard it makes it moist and helps with browning, but I’ve made the breadsticks without it, if I ran out, and they were delicious too! I usually buy a jar of malted milk powder for a few bucks and it lasts a long time for making breadsticks.
This is my go-to recipe for breadsticks. They’re delicious!
These breadsticks are so good! Easy to make and addicting!
These are so delicious and quick! Our family loves them!
Hi: on the recipe you use a ‘T’ as an amount and we don’t have this in the UK: is it tablespoon (tbsp)? Thank you!
Yes, it’s a tbsp! 🙂 I’ll update to make it more clear in the future!
Thank you for this recipe. It was so easy to follow and foolproof. I’d been looking for a recipe like this for sometime. Everyone loved the breadsticks, but I will need to double the recipe in the future or I will have none left to freeze.
I’m so glad you liked them! Doubling them is a great idea!
Can I use instant yeast? how do I do that cause I know I don’t have to poof it… would it make a difference to the outcome?
You can use instant yeast. You can add it to the water and honey mixture or just add it when you add the flour. I proof mine no matter what kind of yeast I use—-out of habit. Rapid rise, active dry or instant. 🙂
Can you double or triple this?
Absolutely!