Easy Garlic Parmesan Breadsticks with Garlic Dipping Sauce – Sprinkled with Parmesan Cheese and dipped in a delicious Garlic Dipping sauce, these homemade breadsticks are not only easy to make, but they come together in just 30 minutes from start to finish!
Hi, friends!!
Wanna know something? Ok, good! These breadsticks represent my love of all things bread and garlic, and secondly, my coping mechanisms when left home alone.
Carbs and I get waaaaay closer when we’re left with an empty house.
I truly do want to eat light and fresh, but then again, I want to eat something cozy and filling, you know?
By the wayz, WHY didn’t I think of doing this sooner with my Yeast-Free Pizza Dough??? Duh!
It was probably because I was feeding my pizza-fix, instead! HA!
So this all started with a lazy Sunday afternoon, when that inner high-schooler came out and was reminded of her JCPenney part-time job and lunching at the Olive Garden across the street.
That’s right. I worked at JCPenney and ate the soup-and-salad combo at Olive Garden thrice a week. That, pretty much, was my entire paycheck, too. I did it for the breadsticks, man!
Also?? My other half used to work at the OG back in the dayz and he basically said that my breadsticks were almost like theirs, if not better. I truly don’t think they are better, but they are very, very dang delicious!
Breadsticks + Garlic Sauce + Super Bowl = Logical choice. Just sayin’. Besides, it’s the weekend and carbs don’t count.
ENJOY!
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Easy Garlic Parmesan Breadsticks with Garlic Dipping Sauce
Ingredients
- 2-1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3/4- cup + 2 tablespoons water
- 1 tablespoon canola oil
- 1/2- cup grated parmesan cheese , divided
- flour for rolling
- 1/8 teaspoon fresh ground pepper
- 2 tablespoons butter , melted
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 stick (8 tablespoons) butter
- 2 teaspoons garlic powder
- 1/8 teaspoon salt
Instructions
- Preheat oven to 400F.
- Line a baking sheet with foil and lightly spray with cooking spray; set aside.
- In a mixing bowl, combine flour, baking powder and salt; whisk until thoroughly combined and set aside.
- Combine water and oil in a separate bowl or cup; stir to combine.
- Slowly add water mixture to the flour mixture.
- Using a wooden spoon, or your hands, gently stir and mix until dough forms a ball; dough should be soft, but not sticky. Add more water if it's too dry, 1 tablespoon at a time. If it's too sticky, add more flour.
- Lightly flour your work area and sprinkle 1/4-cup grated parmesan cheese over it.
- Transfer dough to floured-work area and knead dough for 5 minutes.
- Using a rolling pin, roll out the dough to a rectangle; long end should be rolled out to 12-inches.
- Top dough with the remaining grated parmesan cheese and fresh ground pepper; press down on the toppings so they adhere to the dough.
- Using a pizza cutter, cut out 1-inch wide breadsticks.
- Transfer to prepared baking sheet and bake for 12 to 14 minutes, or until lightly browned on top.
- In the meantime, combine salt and garlic powder in a small bowl.
- Remove from oven and immediately brush with melted butter and sprinkle with salt and garlic powder mixture.
- Set aside the breadsticks and keep them warm while working on the dipping sauce.
- Melt butter in a saucepan.
- When completely melted, remove from heat and, using a spoon, remove the foamy layer on top; discard foam.
- Whisk in garlic powder and salt.
- Transfer to a serving bowl.
- Serve with the prepared breadsticks.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Categories:
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This is my go to recipe every time I want garlic sticks. The recipe is easy to do, quick to be done, and it tastes great! Thank you
This is extremely simple and suggestions given for either too sticky or too dry mixture just make sense. Instructions provided as a whole were excellent. I made other breadstick dough recipes and for whatever reason- they were all fails!!! But this one works and end result—delicious!
I added more parm and some Italian seasonings too. Turned out looking just like the photo. So easy. Love this recipe!
That’s great to hear! I am very glad you enjoyed it! Thank YOU! 🙂
Trying these out for a valentines day dinner I’m hosting. They are already wonderful, because they are hassle free! I do have one question; is it possible to make the dough ahead of time, and store them in the fridge? Would they keep well until i needed them?
I made these on Christmas day because I made homemade spaghetti sauce and we had no French loaf for garlic bread. The grocery stores were all closed. I decided to look up a recipe that didn’t require yeast. These were easy and delicious! I think the bread recipe was easier for me because I make dumplings with flour, shortening and water, then roll it out. No experience makes it harder.
Do you know the calories for the bread without the dipping sauce?
These saved the day! I needed bread to go with spaghetti and I needed it fast. These fit the bill. Delicious!!
I am very glad you enjoyed it! Thank YOU! 🙂
They were really Dense. I think I messed up tasted like flour
What am I doing wrong???? I tried this recipe 3 times. The dough is too sticky, the “puff” I hoped for was not there & & the bottom was burned & hard.
I’m so disappointed.
I’m very sorry this didn’t work out for you. I don’t know what could have gone wrong since I am not there to see it, but you can try to add more flour if the dough feels too sticky. Also, don’t bake them as long – start checking at the 10 minute mark for doneness. Your oven temperature may run higher than mine, or your oven may bake faster than mine, which is why recipes always suggest to pull out your baked goods when golden brown on top. I pull these out at around the 13 minute mark, but yours may need a minute less. I hope this helps.
Did you use fresh grated Parmesan or the dried stuff?
I love that these are no yeast. I questioned the use of water vs milk but it works here. The texture is great. I would reduce to salt in the butter rub to 1/4 tsp (way too salty for my taste).
These came out sooooooo good. Did these this evening with sweet potato lasagna. I used spelt flour instead of all purpose and added a little more water to the dough. Amazing!!! Thank you.
Love that you made these from scratch! I bet they are better than Olive Garden’s.
These breadsticks are my carb dream!
Yes to bread. Yes to cheese. Heck yeah to butter sauce!
Could these be even more tempting? And no yeast? This is a keeper!
No yeast?! These are my kind of breadsticks! I’ve got pasta planned for my boys later – definitely making these to go with it!