Sheet Pan Breadsticks
Delight in these golden, buttery breadsticks that are simple to make and perfect with pasta, soups, or salads.
Ingredients
Dough Ingredients
- 1.5 cups warm water (105° - 115°) Ensure the water is at the correct temperature to activate the yeast.
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 tbsp yeast You can use active dry yeast instead of instant yeast if desired.
- 3.75 cups all-purpose flour
Topping Ingredients
- 0.33 cups melted butter Reserve half for greasing the pan.
- 0.5 cups Parmesan cheese (finely grated) Can substitute with any hard cheese.
- 1 tsp garlic salt
- 1.5 tsp Italian seasoning Feel free to mix in fresh herbs for more flavor.
Instructions
Preparation
- Add warm water, yeast, sugar, and salt to a large mixing bowl. Let it rest for 5-10 minutes or until bubbly.
- Using the dough hook attachment, slowly add the flour. Mix until the dough starts to form a loose ball.
- Cover the mixing bowl with a dish towel and let the dough proof for 30-45 minutes or until it has doubled.
Baking
- Preheat your oven to 350°. Prepare a sheet pan lined with parchment paper.
- Melt the butter and pour half onto the sheet pan's bottom.
- Place the dough in the center of the sheet pan. Starting in the middle, press the dough outward toward the edges.
- Pour the remaining melted butter over the top of the dough, ensuring it's fully covered.
- Sprinkle the Parmesan cheese, garlic salt, and Italian seasoning evenly over the top.
- Let the breadsticks sit for 15-20 minutes or until the dough rises about 1 inch.
- Using a pizza cutter, cut the breadsticks into rows as desired.
- Bake for 18-20 minutes or until they are slightly golden around the edges.
- Remove from the oven and let cool for a couple of minutes before serving.
Notes
These breadsticks can be served plain or with dipping sauces such as marinara or garlic butter. Store leftovers in an airtight container, at room temperature for up to three days or refrigerate for up to a week. They freeze well for up to three months.