Ingredients:

  • 2 ¼ teaspoons active dry yeast
  • 1 tablespoon granulated sugar
  • 1 cup warm water (105°F–115°F)
  • 3 ½ cups all-purpose flour (plus more for dusting)
  • 1 teaspoon fine sea salt (for dough)
  • ¼ cup unsalted butter, melted (for dough)
  • 1 large egg, lightly beaten
  • ½ cup unsalted butter, softened (for topping)
  • ½ cup finely grated Parmesan cheese
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon dried parsley flakes
  • ¼ teaspoon fine sea salt (for topping)

Instructions:

  1. Activate the Yeast: Combine warm water, sugar, and yeast in a small bowl. Let stand for 5–10 minutes until foamy.
  2. Mix Dry Ingredients: In a large bowl (or stand mixer bowl), whisk together flour and salt.
  3. Combine Wet and Dry: Add the activated yeast mixture, melted butter, and beaten egg to the dry ingredients. Mix until a shaggy dough forms.
  4. Knead: Knead the dough using a stand mixer dough hook for 6–8 minutes or by hand for 10 minutes until the dough is smooth and elastic.
  5. First Proof: Place the dough in a lightly oiled bowl, cover tightly, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  6. Preheat & Prep: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  7. Deflate & Shape: Gently punch down the risen dough. Divide into two portions. Roll each into a ½ inch thick rectangle and cut into 8 or 9 strips (totaling 16–18 sticks). Gently stretch or twist each strip.
  8. Second Proof: Place shaped breadsticks on prepared sheets, cover lightly, and let rest for a final 20 minutes.
  9. Bake: Bake for 12–15 minutes, rotating halfway through, until they are pale golden brown.
  10. Prepare Topping: While baking, combine the softened butter, Parmesan, garlic powder, parsley, and salt until creamy.
  11. Glaze Immediately: As soon as the breadsticks exit the oven, liberally brush the hot sticks with the garlic butter mixture.
  12. Serve warm for the best texture.