Fluffy perfect Parmesan breadstick knots! They are incredibly easy to make and can be yours (made at home!) in just about an hour.

Fluffy, buttery, cheesy, cute, little breadstick knots. 

That’s what we’re focusing on today. And is there anything better really?

Parmesan breadstick knot in basket with green and white towel.

I am a bread lover through and through. So when you grab my favorite breadstick recipe in the history of ever, change it up just a bit, throw in some punchy parm, and tie each dough strip into an adorable knot…well, I’m going to be a serious fan. 

And if you’re intimidated at all by the tying of the breadstick knot, put that fear aside!

Not only do I have a simple picture tutorial, but I also included a quick, 15-second video below to show the simple process. If you get over the idea that they have to look perfect pre-bake, you’ll be good to go. Magical things happen to dough in the oven. All those little imperfections and sticky spots transform into something fluffy and perfect.

How to shape Parmesan breadstick knots.

This recipe originally appeared in an eCookbook I published back in 2016. That ebook is no longer for sale, but these parmesan breadstick knots deserve a permanent place to live. Mostly because my family and I make them all.the.time.

In addition to posting the recipe here, I wanted to make sure there was actually value added in sharing the recipe (again). Hence the simple how-to video for shaping these babies! 

How to Shape Parmesan Breadstick Knots

I don’t know why, but for some reason, these breadstick knots taste better simply because they are tied in a cute little knot! Skeptical? Well, I guess you’ll just have to make them and see! Plus, who doesn’t dream of living on the wild side and changing up their breadstick routine now and then? 

Shape aside, the bits of golden, savory cheese dotting the baked breadstick are absolutely heavenly. I’m a sucker for parmesan or asiago cheese bread of any sort (like this bagel bread or these asiago rolls), and throwing some freshly grated cheese into this every day, simple breadstick dough elevates an already amazing breadstick to all new levels.  

Because these easy breadsticks come together in about an hour, they are perfect for an easier weeknight (and fabulous for weekends or company). We serve them with everything from simple weeknight spaghetti to corn chowder to taco salad

Put a little excitement in your next breadstick making endeavor and go for parm + knot tying! I promise, it’s kind of fun.

Two Parmesan breadstick knots on white plate.

One Year Ago: Honey-Vanilla Yogurt Fruit Salad
Two Years Ago: Perfect Vanilla {Bean} Caramels {Step-by-Step}
Three Years Ago: Holiday Fruit Soup
Four Years Ago: Soft and Chewy Ginger Molasses Cookies
Five Years Ago: Homemade Peppermint Patties

Two Parmesan breadstick knots on white plate.

Parmesan Breadstick Knots

4.74 stars (65 ratings)


  • 1 ½ cups warm water
  • 2 tablespoons granulated sugar or honey
  • 1 tablespoon instant yeast, see note for active dry yeast
  • ¾ teaspoon salt
  • 1 teaspoon garlic powder
  • 3 to 3 ½ cups (426 to 497 g) all-purpose flour (can sub bread flour – see note)
  • ½ cup (57 g) finely grated Parmesan or Asiago cheese (freshly grated is best)
  • 3 tablespoons salted butter, melted


  • In the bowl of a stand mixer fitted with the dough hook (you can also make these breadsticks by hand in a large bowl with a spoon), combine the water, sugar or honey, yeast, salt, garlic powder, and 1 cup of the flour. Mix to combine. With the mixer on low speed, add the cheese and then gradually add the flour, a little at a time, until a soft ball of dough forms and clears the sides of the bowl. Knead for 2-3 minutes, adding more flour if the dough is overly sticky. Take care not to over flour the dough; depending on elevation, humidity, temperature and other factors, including how you measure flour, you may need to add more or less flour. Don’t stress about the exact amount, focus more on the texture of the dough.
  • Let the dough rest in the bowl for 10-15 minutes. Spread the melted butter on a half sheet pan (11X17 inches).
  • Turn the dough out onto a lightly greased countertop and cut the dough into about 12 even pieces (or pat the dough into a rough rectangle 14X6-inches and cut into 12 strips). Take each piece of dough and roll between your hands into a thick strip (see video and pictures in the post for a how-to). Fold one end under the other and bring it through the hole, just like tying a knot. It’s ok if the dough sticks a bit; it doesn’t have to be perfect.
  • Place the breadstick knots on the prepared baking sheet an inch or so apart. Let them rest for 10-15 minutes (or up to 30 minutes) in a warm spot until noticeably puffy. Preheat the oven to 400 degrees F.
  • Bake the breadsticks for 15-16 minutes until lightly golden. Brush with additional melted butter, if desired (not necessary, but delicious).


Yeast: for active dry yeast, proof the yeast in a few tablespoons water and a pinch of sugar until bubbling before using in the recipe.
Flour: I’ve also used whole wheat flour in this recipe; I use white whole wheat and use 50% whole wheat/50% bread or all-purpose flour.
Serving: 1 Roll, Calories: 185kcal, Carbohydrates: 30g, Protein: 6g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 11mg, Sodium: 237mg, Fiber: 1g, Sugar: 2g

Recipe Source: from Mel’s Kitchen Cafe (originally published in my 2016 eCookbook – no longer for sale)