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Parmesan Peppercorn Breadsticks

 Parmesan Peppercorn Breadsticks
These crisp breadsticks are just like the ones served in restaurants. When entertaining, use them as a garnish on plate chargers. When guests sit down to dinner, they have an immediate treat!—Mary Beth Jung, Hendersonville, North Carolina
24 ServingsPrep: 35 min. + rising Bake: 20 min. + cooling

Ingredients

  • 2 tablespoons grated Parmesan cheese
  • 1 package (1/4 ounce) quick-rise yeast
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 teaspoon dried rosemary or thyme, crushed
  • 1/2 teaspoon coarsely ground pepper
  • 3-1/2 to 4 cups all-purpose flour
  • 1-1/4 cups water
  • 3 tablespoons olive oil
  • 1 egg white
  • 1 tablespoon cold water
  • 2 tablespoons sesame seeds

Directions

  • In a large bowl, combine cheese, yeast, salt, sugar, rosemary, pepper
  • and 2 cups flour. In a small saucepan, heat water and oil to
  • 120°-130°. Add to dry ingredients; beat just until smooth.
  • Stir in enough remaining flour to form a soft dough (dough will be
  • sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 30 minutes.

2 of 2

Parmesan Peppercorn Breadsticks (continued)

Directions (continued)

  • Preheat oven to 400°. Punch dough down. Turn onto a lightly
  • floured surface. Divide dough in half. Divide each half into 12
  • pieces. Roll into 12x1/2-in. strips; place on greased baking sheets.
  • Beat egg white and cold water until foamy; brush over strips.
  • Sprinkle with sesame seeds.
  • Bake 18-22 minutes or until lightly browned. Cool on wire racks.
  • For tender breadsticks, serve the same day. Or let stand, uncovered,
  • at room temperature for 1-2 days to dry breadsticks to a
  • cracker-like consistency before packaging.
  • Yield: 2 dozen.
Nutritional Facts: 1 breadstick equals 89 calories, 2 g fat (trace saturated fat), trace cholesterol, 206 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1 starch.