Pesto Parmesan Pull-Apart Breadsticks
Soft and flavorful pull-apart breadsticks topped with pesto and parmesan cheese are so fun to eat!
Easter is right around the corner, folks!
Have you made your holiday plans? Maybe you’ll dye easter eggs and have an easter egg hunt? Get together with family and friends?
We’re still working out our plans, but they will likely include a little of all of the above. Plus a great meal, of course.
As you’re planning your Easter feast, be sure not to forget about your wonderful carb-filled, yeast-raised best friend— bread. Bread and rolls are the unsung heros of many meals, often overloooked in favor of more flashier food. But these pesto parmesan pull-apart breadsticks are so pretty and delicious they just may steal the show.
They’ll go with pretty much everything, whether you’re serving ham or turkey. And the recipe can easily be doubled to feed a large group, if needed. Easy to assemble, and easy (and fun!) to serve, there’s no reason why these pesto parmesan pull-apart breadsticks shouldn’t be a part of your next big meal!
baking tip:How to shape breadsticks
- After breadsticks dough has finished it’s first rise, gently punch it down to release the gases and knead a few times by hand.
- Divide dough into 12 pieces, shaping each into a ball. Use a digital scale if possible to make sure each piece is the same size.
- On a clean surface, roll each ball of dough out into a rope about 8 inches long. Start with your hands together in the center, then pull them outward as you roll to help stretch the dough.
- Place rope of dough onto your prepared pan. Place close together for pull-apart breadsticks.
Note: In between working with the dough, keep it stored under plastic wrap to prevent it from drying out.
Pesto Parmesan Pull-Apart Breadsticks
- 2 - 2 ½ cups all-purpose flour (240-300 grams)
- 1 packet Red Star Active Dry Yeast (2 ½ teaspoons, 7 grams)
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- ⅔ cup water (155 ml)
- 3 tablespoons olive oil
- ¼ cup pesto , homemade or store-bought (60 grams)
- 3 tablespoons grated parmesan cheese
- Additional pesto , for serving (optional)
- In the bowl of a stand mixer fitted with a dough hook (or in a large bowl if mixing and kneading by hand), combine 1 ½ cups of the flour, yeast, salt, and sugar.
- Heat the water and olive oil in a small saucepan until steaming. Remove from heat and let sit for 5 minutes, or until temperature is between 120-130°F. Slowly add the water and oil to the dry ingredients, while mixing on low speed. Use a spatula to scrape down the bowl as needed.
- With the mixer on medium low, add the remaining flour a ¼ cup at a time, mixing until incorporated between each addition. Continue adding flour until the dough clears the bowl and is sticky to the touch without coming off in your hands.
- Knead with a dough hook or by hand until smooth and elastic, about 5-8 minutes more.
- Shape dough into a ball and place in a greased bowl and cover with plastic wrap. Put in a warm place and let rise until doubled, about 1 hour.
- Gently push down on the center of the dough to release the gases and knead by hand on a clean surface a few times.
- Divide dough into 12 pieces and roll each into a rope about 8 inches long. Place on a half sheet pan or inside a 9x13-inch pan that has been greased or lined with parchment paper. Cover with plastic wrap and let rise until doubled, about 30-45 minutes.
- Preheat oven to 375°F. Brush breadsticks with pesto and sprinkle with parmesan cheese. Bake until golden, about 15 minutes. Let cool briefly before serving with additional pesto, if desired.
Disclosure: This recipe was developed in partnership with Red Star Yeast. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are 100% my own, as always.