Easy Parmesan Breadstick Knots
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? 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.
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.
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For active dry yeast, proof the yeast in a few tablespoons water and a pinch of sugar until bubbling before using in the recipe. 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. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Parmesan Breadstick Knots
Ingredients
Instructions
Notes
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Just about to make these- again. Â My ten year old and I make these into pepperoni rolls, and they are one of his favorite things. Â Dough as written, but form a bun around a chunk of pepperoni instead of forming a knot. Â Easy and yummy, great sandwich alternative during the school year… Thanks for the super recipe, Mel!
Great idea, Rebecca!
Where do you put in the garlic powder? I’m not seeing it in the directions.Â
It is in step #1 with the flour and other ingredients.
YUM!! Â These were great! Â I made a triple batch because I trust your recipes so much. Â We devoured some, froze some after baking, and froze some before baking. Â I’ll report back after trying both frozen types. Â I’m also giving some to a friend who doesn’t like to bake, but loves your recipes through me. Â
Wanted to report back about freezing. Â These freeze great! Â The cooked before freezing were great. Â Freezing the dough worked great too, but I would recommend using parchment paper to avoid sticking to pan. Â I let them thaw and rise about 2 1/2 hours and then baked as normal. Â Fantastic! Â
Thanks, Tammy!
These were yummy! Mine got really puffy in the oven and almost lost their shape. Is that because they had too long of a second rest? (30 min). Â
Possibly – or it could be that a bit more flour will help them hold their shape better but if the dough wasn’t overly sticky, it’s probably the rising.
I made these tonight and they were absolutely delish! I was a bit worried because I was making them last-minute and we were having company over, which totally adds to the pressure of doing it right. But my husband assured me, “if it’s from Mel’s, it will be fine!” And he was right! I love the the dough itself has the flavoring, not just the butter topping. I’ll definitely be printing this one out to save for later!
I needed a last minute contribution to a potluck and these were amazing. They got rave reviews. I easily doubled the recipe in my Bosch for lots of yumminess to share!
I made these last night and everyone in the family loved them! I loved that they were so quick to make. Next time I’ll brush them with a salty garlic butter (rather than plain butter) to give the crust even more flavor. Thank you for a fantastic addition to my bread recipes!!
Wow, these are so light and delicious that I’ve already eaten enough to break my New Year resolutions! Very easy, also. Great instructions! Thank you and Happy New Year!
This looks so yummy! love it
Thanks for sharing such a wonderful recipe.
If you are freezing before baking, would you let the knots rise before or after you freeze them?
I would let them rise after freezing and thawing.
My 10 year old loves to help cook and with little guidance has made these knots twice. We love the taste and the ease of making them. Thanks!
That is amazing! Tell your 10- year old that I am super impressed!
I made these on Sunday to go with our spaghetti dinner and they were so easy and delicious! I had a lot leftover since there’s only 2 of us and they reheat beautifully too. thanks
Thanks, Beth!
Mel, what should the texture of these knots be? I tried them today(my first attempt at homemade yeast rolls ;). Anyway, mine are rather dense & chewy. Taste ok, but not sure this was the desired result. Thanks!
If using bread flour, they will definitely be chewy, but they should be more light and fluffy than dense. Do you think they need more time to rise before baking? That may help.
Wow, these knots look great and they will definitely taste great as well…Looking forward to trying this one out soon…
I made the parmesan breadstick knots today to go with our spaghetti and meatball dinner. They came out perfect and the video was very helpful. Will definitely be making again. Thanks Mel for another great recipe.
Thanks so much, Ann!
fun recipe, thank you, and really appreciate the walk through since my knott skills at the very least, are very rusty
Mel Does these freeze well? We have a family get together and I want to work ahead!;)
Tina
Yes, they freeze great!
What about freezing the dough after its shaped but before baking?
Yes, you could do that!
Hi Mel,
Have you ever made these rolls with regular flour? I don’t normally buy bread flour . . .
Thanks 🙂
I just noticed in the recipe it says all-purpose flour or bread flour. Took me two times reading it. 🙂
I made them with all purpose flour and they were very light and delicious!
Yes! I make them most often with all-purpose flour, but bread flour works great, too (makes them fluffier and chewier).