These slightly chewy breadsticks have plenty of garlic and cheese flavor. 'Whenever I make these breadsticks, my three daughters will eat every last one if I let them,' relates Melinda Rhoads of Slippery Rock, Pennsylvania.

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Recipe Summary test

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, combine 1-1/2 cups flour, wheat germ, yeast and salt. In a saucepan, heat the water, 1 tablespoon oil and honey to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Turn on to a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.

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  • Roll into a 15-in. x 10-in. rectangle. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan; press dough to edges of pan. Brush with remaining oil. Sprinkle with parsley, basil and garlic. Cover and let rise in a warm place until doubled, about 30 minutes.

  • Bake at 425 degrees F for 10 minutes. Sprinkle with cheeses. Bake 3-5 minutes longer or until cheese is melted and bread is golden brown. Cut into 20 strips. Serve warm.

Tips

Nutritional Analysis: 2 breadsticks equals 163 calories, 5 g fat (2 g saturated fat), 6 mg cholesterol, 213 mg sodium, 23 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch.

Nutrition Facts

152 calories; protein 6.3g; carbohydrates 20.7g; fat 4.9g; cholesterol 7.1mg; sodium 214.7mg. Full Nutrition
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Reviews (5)

Rating: 5 stars
03/02/2009
The BEST breadsticks I make them all the time! I double the seasonings (including the garlic) and add a little extra cheese. Read More
(10)
Rating: 5 stars
08/04/2010
Yum! I didn't have wheat germ so I just used all purpose flour. I think I ended up using about half a cup more flour, maybe even a bit more. I topped my breadsticks a bit differently, but followed the recipe for the actual bread (except the wheat germ) and it was delicious. My daughter wants to try it for pizza crust and I think it would be good. I did use my conventional oven which crisped it up nicely. This was the first time that I have made bread since I was a child - maybe 30 years or so. I was surprised with how easy it was. I forgot to grease the pan, though. Oops, don't do that! LOL I think I'll try pre-cutting them next time to have them more like traditional bread sticks...maybe even twist them just for fun. Enjoy. UPDATE I folded minced garlic into the dough and used the recipe for a pizza crust. It was amazing! I will definitely continue to use this recipe. Read More
(8)
Rating: 5 stars
04/13/2010
I just took the breadsticks out of the oven. They are light and terrific. I substituted whole wheat flour for the wheat germ. Also, allow the dough to rise twice, once after kneading the dough and after placing it in the pan. I will definitely make these again. Read More
(7)
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Rating: 3 stars
09/15/2011
While the taste was good after baking the dough was way too loose to be handled. I ended up adding more flour, probably at least a cup (to feel for kneading, so I didn't measure), to be able to work with it. Read More
(2)
Rating: 4 stars
02/16/2010
These were pretty good, everyone liked them but I had higher expectations. Also I didn't have all the ingredients so maybe it's not fair to rate it but I will be trying this again with the right stuff. I didn't have any wheat germ so I used 2c flour. I added shredded cheddar to the dough, in addition to topping with mozzarella & parmasian as the recipe says - thought it would give it more flavor) and I put the seasoning in the dough (mainly because I didn't pay attention reading the recipe ha!) Again because of not paying attention I put all the oil in the dough - which might be why it was so tacky, I ended up adding so much more flour but it all worked out in the end. I didn't time everything right -I first thought I'd cook these first then the chicken for supper - but then I figured these would be better hot out of the oven (which was true) but they sat a lot longer than the recipe states and got puffy. Like I said everyone really liked them but I had higher expectations and I know I messed up a few things lol. gl! Read More
(2)