Garlic Parmesan Breadsticks using Popcorn Infused Olive Oil Blend

Warm, buttery bread dough gets rolled into soft sticks, brushed with melted butter, grated Parmesan, garlic, and parsley, then baked until the edges turn golden and the tops stay tender. Popcorn Infused Olive Oil Blend adds buttery popcorn notes, caramelized onion depth, and a little garlic-white pepper snap that turns every bite into a savory pull-apart moment. Make these for game day, pasta night, or any dinner table that could use a crowd-pleasing side worth passing around again and again.

Garden Infuzions

Garlic Parmesan Breadsticks using Popcorn Infused Olive Oil Blend

Soft, golden breadsticks brushed with garlic, Parmesan, and Popcorn Infused Olive Oil Blend bake up fragrant, savory, and perfect for dipping, sharing, or setting alongside a cozy dinner.

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings: 12 breadsticks

Course: Appetizers, Side Dishes, Snacks

Cuisine: American Classics, Fusion Cuisine, Italian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 cups warm water 110°F
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon granulated sugar
• 3 1/2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/4 cup Popcorn Infused Olive Oil Blend
• 2 tablespoons melted unsalted butter
• 3 cloves garlic minced
• 1 cup finely grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon cornmeal for dusting
• 1 tablespoon olive oil for the bowl

Equipment

• 1 Large mixing bowl For mixing and rising the dough
• 1 set Measuring cups and spoons For accurate ingredient portions
• 2 Baking Sheets Lined with parchment paper
• 2 sheets Parchment paper Keeps the breadsticks from sticking
• 1 Pastry brush For applying garlic butter
• 1 Small bowl For the butter mixture
• 1 Wooden Spoon Or Dough Scraper Helps bring the dough together

Method

 

Instructions

1. In a large bowl, stir together the warm water, yeast, and sugar. Let it stand for 5 to 10 minutes until foamy.
2. Add the flour, salt, and Popcorn Infused Olive Oil Blend, then mix until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 6 to 8 minutes, until smooth and elastic. Place it in a lightly oiled bowl, cover, and let it rise for about 45 minutes, or until doubled.
4. Preheat the oven to 425°F and line two baking sheets with parchment paper. Sprinkle each sheet lightly with cornmeal.
5. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a 7- to 8-inch rope and place the ropes on the prepared sheets.
6. In a small bowl, stir together the melted butter, garlic, garlic powder, and black pepper. Brush half of the mixture over the breadsticks.
7. Bake for 8 minutes, then sprinkle the breadsticks with Parmesan cheese and brush on the remaining garlic butter.
8. Return to the oven and bake for 8 to 10 minutes more, until the breadsticks are golden and the cheese is lightly melted.
9. Finish with chopped parsley, then serve warm.

Notes

For the best texture, keep the dough soft but not sticky. If it feels dry, add water 1 tablespoon at a time. If you want a stronger cheese finish, add a little extra Parmesan right after baking while the breadsticks are still hot.

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Recipe Tips

Roll the dough ropes evenly so the breadsticks bake at the same pace. If you want extra color, brush on a little more garlic butter during the last few minutes of baking.

Serving Suggestions

Serve these breadsticks with marinara, pesto, tomato soup, or a big chopped salad. They also fit nicely beside pasta, roasted vegetables, or a casual appetizer spread.

Storage

Store leftovers in an airtight container at room temperature for up to 2 days. Warm them in a 300°F oven for a few minutes to bring back their soft center and crisp edges.

Variations

Swap the Parmesan for Asiago, add a pinch of red pepper flakes, or finish with extra chopped parsley and flaky salt. You can also twist the dough into knots for a fun bakery-style look.

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