- Oven – preheat to 500°F
- Digital kitchen scale
- Stand mixer with dough hook
- Dough scraper
- Large glass bowl – lightly greased
- Pastry brush
- 2 Rimmed baking sheets
GARLIC PARMESAN BREADSTICKS:
- Servings: 18
- Cooking Time: 15M
- Difficulty: Easy
INGREDIENTS: (All measurements are by weight except TBS and tsp.)
- 20 oz all-purpose flour
- 1 TBS instant or rapid-rise yeast
- 1½ tsp salt
- 1 tsp instant minced garlic
- ½ tsp dried italian seasoning
- 12 oz water, room temperature
- 1¾ oz extra-virgin olive oil
- 3 oz Parmesan cheese, grated (1½ cups)
- 1 large egg, lightly beaten
- 2 TBS extra-virgin olive oil
- Pinch of salt
In the stand mixer bowl, whisk flour, yeast, salt garlic and Italian seasoning until well combined. Combine water and oil in 4-cup liquid measuring cup.
On LOW speed, add wet ingredients slowly to dry ingredients and mix for 2 MINUTES or until cohesive dough starts to form.
Increase speed to MEDIUM-LOW and knead for 8 MINUTES or until dough is smooth and elastic.
Reduce speed to LOW, add 1 cup Parmesan, ¼ cup at a time, and mix for 2 MINUTES or until mostly incorporated.
Transfer dough to lightly floured counter and knead by hand using stretch and fold method for 30 SECONDS or until Parmesan is evenly distributed and dough forms a smooth, round ball.
Place dough seam side down in lightly greased large glass bowl. cover with plastic wrap and let rise for 1 to 1½ HOURS or until doubled in size.
Press down on dough to deflate and let rest for 2 MINUTES.Transfer dough to a clean counter and divide in half. Stretch each half into 9-inch log and cut into 9 equal pieces. Cover loosely with greased plastic wrap.
Line 2 rimmed baking sheets with greased parchment paper. Stretch and roll out each piece of dough into an 8-inch long cylinder then twist.
Place twisted dough onto prepared baking sheets, spaced about 1½-inches apart. Cover loosely with plastic wrap and let rise for 30 MINUTES or until nearly doubled in size.
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 500°F. Gently brush breadsticks with egg mixture and sprinkle with remaining Parmesan.
Bake for 12 to 14 minutes or until golden brown. Switch and rotate sheets halfway through baking. Transfer breadsticks to wire rack and let cool for 15 minutes. Serve warm.