Crisp Parmesan Breadsticks
Parmesan breadsticks with a crispy golden exterior and soft interior.
Servings: 12 sticks
Calories: 158kcal
Equipment
- stand mixer
Ingredients
- 2 ½ cups all purpose flour
- 3 Tablespoons olive oil
- 2 teaspoon dry active yeast
- 1 ½ teaspoon fine sea salt
- 1 cup + 2 Tablespoons warm water
- 3 Tablespoons butter melted
- 2 cloves garlic crushed
- 1 teaspoon Italian seasoning blend
- 1⁄4 cup sheddred parmesan cheese
Instructions
- Add the water, olive oil, yeast and sea salt to the bowl of a stand mixer and stir well to mix.
- Fit on a dough kneading attachment and begin adding the flour to the water ½ cup at a time mixing well at a medium speed before adding the next ½ cup. Continue until all the flour is added and you have forned a shaggy ball of dough.
- Increase the speed to 8 and knead the dough for about 3 minutes, or until the shaggy ball has turned into a smooth ball.
- Drizzle a splash of olive oil over the dough and rub to cover it in it to keep the dough from getting dry, then cover with plastic wrap or a moist kitche towel and place in a warm spot to rise until the dough has doubled in size. About 45 minutes - 1 hour.
- Turn the dough out onto a floured surface and roll into a 20 x 9 rectangle. Cut the dough into 12 equally sized strips, then fold each strip in half and twist. Place on a parchment lined baking sheet.
- Melt the butter over low heat and add the crushed garlic. Brush the butter and garlic onto the tops of the bread sticks then sprinkle with the Italian seasoning and parmesan cheese.
- Bake in the oven at 400ºF for about 25 minutes or until the exterior of the breadsticks is golden.
Nutrition
Calories: 158kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 317mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg