[This post is sponsored by my friends at Bob’s Red Mill! We’re using their Organic All-Purpose Flour (affiliate link) for these Braided Rosemary Parmesan Breadsticks.]
Oh hey. It me.
Comin’ in hot with a very last-minute Thanksgiving recipe idea for ya.
And, of course, it bread.
Thanksgiving! It’s this week.
First of all, WHAT.
Second of all, WHAAAAAT?!
I do not know how this year flew by so fast. This is the most glorious time of the year so, of course, I’m not mad. I’m just…amazed.
And so ridiculously behind. Hence the lack of new Thanksgiving recipes here.
But just thinking of the list of things I need to get done between now and the end of the year is making my head spin.
SO…we’re stress baking today, friends. And in the best way possible: beautiful, braided breadsticks spiked with rosemary, olive oil, garlic, and vegan parmesan.
Can. You. Even.
I. Can. Not.
If you’re feeling against the whole homemade bread thing for Thanksgiving, I get it. Boy, do I get it.
It’s probably the most extra thing you could bring to dinner. Probably.
But I’m convinced that baking homemade bread for someone is in the top five of ways you can show someone you love them. There’s truly nothing better that can come out of an oven.
Truly.
And these breadsticks are just so over-the-top delicious, you’ll understand why I’m saying this at first bite.
And very very simple (as far as homemade bread is concerned). Here’s the Sparknotes version of how it’s done:
- Start with flour (Bob’s Red Mill’s Organic All-Purpose Flour (affiliate link)!), olive oil, salt, sugar, instant yeast, and rosemary. Mix it all up and let it rest for 30 minutes.
- Then you’ll roll it out, cut into strands, and braid three strands together – just like you’re braiding hair.
Pro tip: I find that it’s easier to start braiding from the middle of the three strands. Then you braid up and down from the middle and you’re done! - Let all of your breadsticks rest for 30 minutes, brush with an olive oil / garlic / rosemary / salt mixture, and then bake for 12! Top with Vegan Parmesan near the end of baking.
- Eat all of them in one sitting. Dipping oil optional, but not really. It’s included in the recipe below, and it’s a “must” according to my guy.
They’re so soft, so fluffy, and so flavorful. Bob’s Red Mill’s AP Flour is always my go-to, especially when I’m taking a baked good to family. Only the best for the Fooduzzi fam.
And the braided design is SO cute, right?! Fancier than your standard dinner roll fo’sho.
If you’re looking for that one last perfect side for your Thanksgiving meal, look no further. Braided breadsticks are in my Thanksgiving happy place.
I am just so freakin’ thankful for bread, you guys.
PrintBraided Rosemary Parmesan Breadsticks
Soft, fluffy homemade breadsticks with a beautiful braided design! Flavored with fresh rosemary, vegan parmesan, and olive oil.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 8 breadsticks*
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
BREAD:
1 and 1/4 cup warm water (~105-110 degrees F)
1/4 cup olive oil
1 Tbsp. instant yeast
1 Tbsp. sugar
3 Tbsp. minced fresh rosemary
4 cups Bob’s Red Mill Organic All-Purpose Flour (affiliate link), divided
1 tsp. salt
TOPPING:
3 Tbsp. olive oil
1/2 tsp. granulated garlic
pinch salt
1 Tbsp. minced fresh rosemary
1/4 cup+ Vegan Parmesan
DIPPING OIL:
olive oil, granulated garlic, Italian seasoning, salt, pepper
Instructions
- Add water, olive oil, yeast, sugar, and rosemary to the bowl of your stand mixer with the dough hook attachment. Mix quickly to combine. Add 2 cups flour, and mix to combine.
- In a separate bowl, mix your remaining 2 cups flour and salt. With the motor of your stand mixer running on low, slowly add the flour-salt mixture. Add an extra Tbsp. or two of water if needed to help the dough come together. The dough should be slightly sticky but in one ball.
- Place your dough in a bowl covered with a damp towel and allow it to rest for 30 minutes.
- Remove your dough and place it on a lightly floured surface. Roll it out into a 13″ x 13″ square, and then cut 13 1-inch strips in one direction. Then cut right down the middle the other way so that you have 26 pieces.
- Take three pieces, stretch them slightly and braid them together, pinching the ends together. I find that it’s easiest to braid them starting from the middle, and then braid up and down from that point. Stretch the completed breadstick so that it’s about 10″ in length, and place on a parchment-lined baking sheet. Cover with parchment Complete with your other pieces, placing the breadsticks right up against one another on the baking sheet. Allow the breadsticks to rest, covered, for 30 minutes.
- Preheat your oven to 425 degrees F. Make the topping by combining your olive oil, granulated garlic, salt, and rosemary in a small bowl.
- Brush your breadsticks with the olive oil mixture, and then bake for 11-13 minutes, rotating the pan half way through. When the breadsticks are 2-3 minutes from being done, carefully sprinkle with your parmesan.
- Remove from the oven and allow to cool slightly before diving in! Serve with dipping oil, and enjoy!
Notes
*If you want more breadsticks than just the 8, feel free to twist two strands of dough together instead of braiding three. You’ll end up with 13 that way. Or just bake them in little sticks. Less exciting, but just as tasty, and you’ll end up with 26! Math!
Adapted from Life in the Lofthouse.
Girl, you are totally speaking my language with these twists! They are so beautiful and would be perfect on any holiday table <3
Would a good gluten free substitute be Bobs all purpose gf or 1:1?
Yep!