Onion-Parmesan Bread Sticks
Submitted by heidi
Twisted onion Parmesan breadsticks made with hot roll mix, brushed with egg wash, and topped with grated Parmesan. Soft, golden, and ready in under an hour.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
30 minHomemade twisted breadsticks with onion baked into the dough and Parmesan crisped on top. Hot roll mix makes this a shortcut recipe that still delivers fresh-baked flavor without measuring out yeast and flour from scratch.
The dough gets rolled into a big rectangle, cut into strips, and twisted before rising. That twist creates ridges where the Parmesan catches and browns into salty, nutty edges. An egg wash before baking gives them a glossy golden finish that holds the cheese in place.
Rehydrating the minced onion in hot water before mixing it into the dough softens it and releases its flavor throughout the bread instead of leaving dry, sharp bits.
Chef Tips
- Knead for the full 5 minutes. The dough should feel smooth and spring back when you press it. Underkneading leaves you with dense, flat breadsticks
- Add flour gradually if the dough is sticky, but don’t overdo it. A slightly tacky dough bakes up softer than a dry one
- Let the twisted strips double in size before baking. Rushing the rise gives you tough, chewy sticks instead of soft, pillowy ones
- Bake one sheet at a time in the center of the oven for even browning. Crowding two sheets in at once steams the breadsticks
Variations
- Garlic Parmesan: Add a teaspoon of garlic powder to the dough and brush with garlic butter after baking
- Everything breadsticks: Top with everything bagel seasoning instead of just Parmesan
- Herb version: Knead dried Italian herbs into the dough for a rosemary-oregano breadstick
Ingredients
Directions
- Combine water and onions in 1 quart saucepan. Let stand 5 minutes to soften onions.
Heat mixture over medium heat until hot.
Remove from heat.
- Combine hot roll mix and oil in large mixing bowl. Stir in onion mixture until combined and dough pulls away from side of bowl.
Knead dough on lightly floured surface for 5 minutes, or until smooth.
(Add flour as necessary to reduce stickiness.
) Cover dough with bowl. Let rest for 5 minutes.
Lightly spry 2 or 3 baking sheets with nonstick vegetable cooking spray.
Set aside.
- Heat oven to 375℉ (190℃). Roll dough into 16×14 inch rectangle. Cut halves crosswise into 1 inch strips.
Twist each strip 3 or 4 times.
- Arrange strips on prepared baking sheets. Cover with lightly greased plastic wrap.
let rise in warm place until doubled in size (about 20 minutes).
Discard plastic wrap. Brush bread sticks with egg.
Sprinkle evenly with Parmesan cheese.
Bake, one sheet at a time, for 12 to 15 minutes, or until bread sticks are golden brown.
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