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Several baked breadstick knots on wood board with white and blue cloth.

Parmesan Breadstick Knots

Yield: 12 breadstick knots
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour

Ingredients

  • 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) bread flour or all-purpose flour
  • ½ cup (57 g) finely grated Parmesan cheese (freshly grated is best)
  • 3 tablespoons salted butter, melted

Instructions 

  • In the bowl of a stand mixer fitted with the dough hook, 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 until the dough forms a ball and clears the sides of the bowl.
  • The dough should be soft and slightly tacky to the touch. Knead for 4 to 5 minutes. If the dough starts clinging to the sides of the bowl (or the center column of a Bosch mixer), add additional flour, as needed. Take care not to over flour the dough.
  • Cover the bowl and let the dough rest for 10 to 15 minute (or up to an hour; it's totally fine if the dough doubles in size).
  • Spread the melted butter on a half sheet pan (11X17-inch rimmed baking sheet).
  • Turn the dough out onto a lightly greased countertop and cut the dough into 12 even pieces, about 2.75 to 3 ounces each.
  • Roll each piece into a thick strip about 6 inches in length. Lift one end over the other creating a loop. Bring the end through the loop forming a knot. See the pictures in the post for a visual.
  • Place the breadstick knots an inch or so apart on the prepared baking sheet. Let them rest until noticeably puffy, anywhere from 15 to 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Bake the breadsticks for 15-16 minutes until golden. Brush with additional melted butter out of the oven, if desired (not necessary, but delicious).

Notes

Yeast: for active dry yeast, proof the yeast by stirring the yeast together with a few tablespoons warm water and a pinch of sugar in a small bowl and letting it rest until foamy and bubbling. Cut the water in the recipe down by a few tablespoons or plan to add just a bit more flour when mixing the dough.