Parmesan Breadsticks

Name: Parmesan Breadsticks
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 20
Cuisine: Global
Ingredients: 1 teaspoon active dry yeast; 1 large egg white; 532 milliliters all-purpose flour, plus more for dusting; 1 teaspoon kosher salt; 3 Tbsps extra-virgin olive oil, plus more for brushing; 20 servings Grated parmesan, for topping; 1 pinch Pinch of sugar

Parmesan Breadsticks might be just the hor d'oeuvre you are searching for. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains around 13g of protein, 10g of fat, and a total of 190 calories. This recipe serves 20. A mixture of parmesan, egg white, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 2 hours and 50 minutes.

Instructions

Combine 3/4 cup warm water (105 degrees F to 110 degrees F) and the sugar in a food processor.

Ingredients you will need

Sugar

Water

Equipment you will use

Food Processor

Sprinkle the yeast on the surface and set aside until foamy, about 5 minutes.

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Yeast

Add the olive oil and pulse once.

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Olive Oil

Add the flour and salt; pulse to form a smooth dough, about 2 minutes.

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Dough

All Purpose Flour

Salt

Brush a large bowl with olive oil.

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Olive Oil

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Bowl

Transfer the dough to the bowl and form into a ball. Cover with plastic wrap and set aside in a warm place until doubled in size, about 1 1/2 hours.

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Dough

Wrap

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Plastic Wrap

Bowl

Lay out a large sheet of parchment paper and brush with olive oil.

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Olive Oil

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Baking Paper

Transfer the dough to the parchment and pat into a 6-by-12-inch rectangle.

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Dough

Brush the dough lightly with olive oil. Cover with plastic wrap and set aside 10 minutes. (At this point, you can refrigerate the dough, covered, up to 12 hours.)

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Olive Oil

Dough

Wrap

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Plastic Wrap

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment; brush with olive oil.

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Olive Oil

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Baking Sheet

Oven

Cut the dough in half crosswise with a chef's knife or pizza cutter to make two 6-inch squares.

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Dough

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Chefs Knife

Pizza Cutter

Cut each half into 10 equal pieces.

On a lightly floured surface, stretch and roll each piece of dough with your hands into a thin 12-to-14-inch-long rope.

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Dough

Roll

Transfer the ropes to the prepared baking sheets, arranging them about 1/2 inch apart.

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Baking Sheet

Whisk the egg white with 2 tablespoons water in a small bowl.

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Egg Whites

Water

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Whisk

Bowl

Brush the breadsticks lightly with the egg wash, then sprinkle with parmesan. Cover loosely with plastic wrap; set aside 10 minutes.

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Parmesan

Wrap

Egg

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Plastic Wrap

Uncover the breadsticks and bake until golden and crisp, about 30 minutes, rotating the baking sheets halfway through. Slide off the baking sheets and let cool on racks. (The breadsticks will crisp up as they cool; if they are still flexible, bake about 7 more minutes.) Store in an airtight container up to 3 days.

Equipment you will use

Baking Sheet

Oven

Photograph by Andrew Purcell