Bread machine breadsticks are soft, golden, and loaded with garlicky Parmesan goodness. The dough comes together effortlessly in the bread maker, and the result is bakery-style breadsticks that are crisp on the outside and fluffy inside. Once you try this bread machine breadsticks recipe, you’ll wonder why you ever grabbed the store-bought kind.
In my kitchen, bread machine garlic breadsticks are a guaranteed win. When I tested this recipe, my house smelled so good that the kids were wandering down asking when dinner was.
It works for any night of the week because the bread machine handles the hard part, leaving me free to throw together my Homemade Marinara Sauce for dipping.
If you like this one, you may want to try my Garlic Knots next or my bread machine recipe for Pizza Dough.
Let’s Talk Ingredients
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If I have it on hand, we love this pizza seasoning in place of Italian seasoning. You could even mix up your own with oregano, basil, and a pinch of thyme. I’ve also tried it with garlic and herb seasoning, and it worked beautifully.
Parmesan is a must here. Freshly grated melts into the bread dough, giving the breadsticks that savory depth. Pre-grated works too, but the flavor is milder. Sometimes I swap in Romano when I’m feeling fancy.
Make sure you use bread machine yeast or instant yeast. You want the kind that doesn’t need proofing.
Step by Step
When the dough cycle is done, remove the breadstick dough from the bread machine. Divide in half.
Troubleshooting
Sticky or dry dough woes
Check the dough a few minutes into the knead cycle. It should look soft and slightly tacky, pulling cleanly from the sides of the pan. Too wet? Add flour a tablespoon at a time. Too dry? Drizzle in water, half a teaspoon at a time. When it looks like a smooth, lazy ball doing slow laps, you’ve nailed it.
Dense texture or weird crumb
I love a little chew, but when I used only bread flour, the breadmaker breadsticks felt more like pretzels. If you want that light, pull-apart texture, stick with all-purpose. Also—don’t over-measure. my son used to scoop straight from the bag (rookie mistake). Spoon and level your flour instead, or use a scale for the best results. Too much flour equals heavy dough, and nobody wants lead-weight breadsticks.
Uneven browning or crust issues
Bread machine breadsticks bake fast, so keep an eye during the last couple of minutes. Rotate the pans if one side’s coloring faster. And don’t skip the egg wash—it’s what gives that golden, glossy finish.
Garlic Parmesan Bread Machine Breadsticks
Equipment
- Bread Machine
Ingredients
- 1 ½ cup water at room temperature
- ¼ cup extra-virgin olive oil
- 1 tablespoon sea salt
- 4 cups all-purpose flour 20 ounces
- 1 tablespoon sugar
- 1 tablespoon bread machine yeast
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning or pizza seasoning
- ¾ cup grated parmesan cheese
Topping
- 1 egg beaten
- ¼ cup grated parmesan
- 1 teaspoon Italian seasoning
- ¼ teaspoon sea salt
Instructions
- Place the water, olive oil, and salt in the bread machine. Add the flour, sugar, yeast, garlic powder, and Italian seasoning.
- Select the dough cycle, and process according to the manufacturer’s instructions. When the timer for addition goes off, add the parmesan and continue to process.
- When the dough cycle is complete, transfer the dough into two equal pieces. Form each half into a 8-inch log, and then cut into 8 1-inch pieces.
- Form each piece into a dough ball, and place on a counter. Drag in circles until you have formed round balls.
- Cover with greased plastic, and let rest for 30 minutes.
- Spray two baking sheets with cooking spray.
- Roll each piece into 8-inch cylinders and place the cylinders on the baking sheets, about 1 ½ inches apart.
- Preheat the oven to 475 °F. Cover, and let rise for 30 minutes, or until almost doubled in size.
- Brush the dough with the egg. Mix the parmesan, Italian seasoning, and sea salt in a small bowl and sprinkle on top.
- Bake for 14 to 16 minutes, until golden brown.
- Let cool on a wire rack for 15 minutes.
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