5 Ingredients or Fewer

Classy Parmesan Whole Grain Breadsticks

January 18, 2012
0 Ratings
  • Makes 35 sticks
Author Notes

I adapted a recipe I've been eyeing for years, but have too intimidated by it. So, in typical form, I changed it to make easier and less time-consuming. The results were still elegant, playful, and DELICIOUS! They reminded me of gourmet gold fish in breadstick form. So don't be afraid, while they may look fancy and restaurant-worthy, anyone can do it.

Adapted from 101 Cookbooks. —Rynne

What You'll Need
  • 1 1/2 cups whole wheat pastry flour
  • 1 teaspoon sea salt
  • 1/2 cup earth balance or butter, cold and cut into small squares
  • 1/2 cup parmesan cheese (fresh is so much better!)
  • 1/2 cup ice cold water
  1. Combine flours and salt in food processor. Add earth balance and pulse until the mixture forms into tiny balls. Then add in cheese and lightly pulse again. Lastly, with the machine running, add in the ice water until the dough forms into a single ball. Take dough out and flatten into a ¼’’ thick rectangle and wrap in plastic. Place in fridge for thirty minutes. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silpat. Remove the dough from the fridge. With a knife, cut 1/3'' (approx., doesn’t need to be exact) wide strips. Gently roll the strip with your hands in small back and forth motions. It’s very important to be delicate in this step, or the dough will break. I alternated from rolling back and forth and also pressing the dough together with my thumbs and pointer fingers to lengthen the strip.
  2. **I found that I liked the thinnest, longest breadsticks the best. They looked the most impressive and delicious. You can also have fun making different shapes! The dough is fairly pliable before the baking process. I’m sure you could do cool designs or initials for kids.
  3. Place each strip on the baking sheet, leaving each a bit of room between each strip. Bake straws for about 6 minutes, until the straws are beginning to harden and are golden on the bottom. Then flip each straw and bake for another 2-3 minutes. The straws will harden as they cool, so be careful not to go overboard. Also, the size and width of the straws will dramatically influence the baking time, so be aware! Serve as a snack, appetizer, or side at any meal. Store breadsticks in an airtight container. They should last up to 1 week.

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1 Review

a_n_m October 17, 2016
Given how different a volume of cheese can be, dependent upon how it's grated, it would help if the recipe indicated the approximate weight. Also, please clarify what is meant by "fresh" parmesan. TIA