Scrumptious homemade breadsticks flavored with fresh herbs, fresh Parmesan cheese and garlic. Perfect side for any gathering!
Do you like to make your own pizza at home?
I sure do. Surprised? Ha!
Well, if you are like me and like to make your own pizza, you probably make enough dough for a couple of pizzas. Sometimes I make it a double feature and serve pizza two nights in a row but sometimes I make something different with the leftover dough. Calzones make a great quick lunch the next day and breadsticks make a great side dish. I’m sure that many of you also like some breadsticks even on the pizza night. I mean, that’s why pizza places have breadsticks on the menu…so you order them with your pizza!
This is my absolute favorite way to make breadsticks. They are long, thin and packed with great Italian flavors. Fresh herbs, fresh garlic, fresh grated Parmesan … makes me wish I spoke Italian so I could tell you just how great this is and sound authentic!
*For your convenience, I included my recipe for pizza dough along with breadstick recipe. *** Remember: that it is a full pizza dough recipe so it will make you a whole lot of breadsticks. Just split pizza dough in half and refrigerate the unused half in an air tight, lightly greased bag.
Homemade Parmesan Grlic & Herb Breadsticks
- 1 cup warm water about 120°
- 1/4 oz pack of active dry yeast
- 1 tsp white granulated sugar
- 1 tsp honey
- 2 Tbsp olive oil
- 2 ½ to 3 cups all purpose flour
- 1 tsp salt
- 4 Garlic cloves
- 4 Tbsp Fresh minced Italian Parsley
- 4 Tbsp Fresh minced basil
- 2 Tbsp Extra virgin olive oil
- 1/2 cup Fresh grated Parmesan cheese
- Place the active dry yeast in a large mixing bowl and mix it with 1 tsp of sugar. Add warm water, stir well and let it bloom for about 5 minutes.
- Add 2 cups of flour, salt, honey and olive oil. Mix the dough with a wooden spoon at first and then use your bands until ingredients are combined. Add the other 1/2 cup of flour and knead the dough until combined. (If the dough is too sticky, you might have to add a little more flour.)
- Lightly flour some counter surface and transfer your dough onto the floured surface. Knead the dough until smooth. It will take about 2-3 minutes.
- Rub a clean bowl with some olive oil and place the dough in it. Cover the bowl with saran wrap and let it rise in a warm place (away from draft or AC) until doubled in size, about 1- 1 1/2 hours. Punch the dough and let it rise again for another 30-45 minutes.
- When ready, take out the dough and knead it for about a minute until smooth.
- At this point, you can place the dough in a large ziplock bag and refrigerate. Remember to lightly grease the bag. (Dough can be refrigerated for up to 3 days.)
- If you are just making breadsticks, separate dough in half and refrigerate the other half. You can make a pizza with the other half or make more breadsticks the next day. You can also make all the dough into the breadsticks for a party of holiday dinner. (Double the topping amount.)
For The Breadsticks:
- Preheat the oven to 425° and grease a cookie sheet. (You can also use a pizza stone and in that case, spread some cornmeal over the stone and preheat it in the oven.)
- Split the remaining dough into two or three more pieces just so it's easier to roll it out.
- Roll out the dough into about 5x10 long, rectangles.
- In a small bowl, combine grated garlic, herbs, oil and salt, mix well.
- Spread mixture over the rectangles, covering the whole thing evenly. Sprinkle Parmesan cheese over the top.
- Using a pizza cutter, slice the dough into 1-inch thick pieces, width-wise. Carefully twist each piece.
- Place them on the cookie sheet (or the pizza stone) and bake for 9-11 minutes, until nicely golden.
- You an grate some more Parmesan cheese on top if you wish.
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