Herbed Breadsticks

Store-bought breadsticks are fine. Homemade ones ruin you for life. These get built on a base of whole wheat and all-purpose flour, kneaded with basil, oregano, minced garlic, and a generous cup of grated Parmesan. Then, right before baking, each rope gets a quick bath in melted butter and another roll in Parmesan so the outside bakes into a salty, crackly cheese crust.

The dough goes through a single rise, not a double, so these come together faster than most yeast breads. Note the directions: the dough won’t fully double in size during rising. That’s expected for breadsticks, which should have some chew but not be pillowy.

Shape the ropes evenly at about 8 inches; thicker ropes stay doughy in the middle, thinner ones crisp up too hard to bite.

Pro Tips

• Cover unused dough with a damp towel while shaping the rest. Even a couple minutes exposed turns the surface crusty and it won’t roll smoothly.
• Don’t skip the butter dip and Parmesan roll. That exterior coat is what separates these from plain-Jane breadsticks.
• Bake on parchment paper for easy cleanup; the butter-and-cheese coating can stick otherwise.
• Eat warm from the oven for the best texture; they soften after an hour. Reheat at 350°F (175°C) for 5 minutes to restore the crisp.

Variations

• Sprinkle with sesame or poppy seeds along with the Parmesan for nutty crunch.
• Swap Parmesan for sharp Pecorino Romano for a saltier, punchier bite.
• Add a pinch of red pepper flakes to the dough for subtle heat.