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Freshly baked, warm bread straight out of the oven is hard to resist—especially when they’re as easy as this. If sourdough was your recent gateway carb to bread baking, add a new trick to your deck with these garlicky Parmy breadsticks. These doughy pieces of heaven are crunchy on the outside and fluffy on the inside with butter melting alllllll over. It's a perfect way to mop up any extra salad dressing or spaghetti sauce, and basically gives you a reason to keep eating (as if we ever need one). I know, I know—they're a bit of work. But c’mon—FRESH bread! It's worth it! Made too many? Look at the upside: Wrap each breadstick individually in foil after they've been baked, then freeze them. Whenever you're craving some more, unwrap, defrost, open foil slightly, then reheat in a 325°F oven for 11 to 12 minutes.
For the Breadsticks:
1 ¼ cups warm water, plus more if needed
2 ¼ teaspoons active dry yeast (about half a packet)
3 tablespoons sugar
3 ¾ cups all-purpose flour, plus more if needed
¼ cup olive oil
2 teaspoons fine sea salt
For the Topping:
4 tablespoons unsalted butter
1 ½ teaspoons dried parsley
1 teaspoon fine sea salt
1 teaspoon garlic powder (or use 2 teaspoons garlic salt in place of salt and garlic powder)
¼ cup finely grated Parmigiano Reggiano cheese
These do knot disappoint.
One potato, many happy customers
A house salad that's anything but boring.
This recipe is literally chill.
