Soft, golden, and full of savory flavor, these pesto parmesan pull-apart breadsticks are an easy homemade bread recipe that is as fun to serve as it is to eat.
Easter is just around the corner, and it is the perfect time to start thinking about the meal you want to share with family and friends. Maybe your celebration includes dyed eggs, an egg hunt, a relaxed brunch, or a traditional holiday dinner. Whatever is on the menu, a basket of warm homemade breadsticks always makes the table feel more special.
These pesto parmesan pull-apart breadsticks are soft on the inside, lightly crisp around the edges, and brushed with fragrant pesto before baking. A sprinkle of grated parmesan cheese adds a salty, savory finish that makes each breadstick irresistible. They are simple enough for a weeknight dinner but attractive enough for a holiday feast.
When planning a special meal, bread and rolls are often treated as an afterthought. The main dish usually gets all the attention, while the bread basket quietly sits on the side. These homemade pull-apart breadsticks are different. Their soft yeast-raised texture, bright pesto topping, and parmesan crust make them a memorable side dish that can stand proudly beside ham, turkey, roasted vegetables, salads, pasta, or soup.
The pull-apart style also makes them especially easy to serve. Instead of slicing a loaf or passing around individual rolls, guests can simply tear off a warm breadstick from the pan. The breadsticks bake close together, so the sides stay tender while the tops become golden and flavorful. This makes them a great choice for gatherings, holiday dinners, potlucks, or any meal where you want homemade bread without complicated shaping.
This pesto parmesan breadstick recipe can also be doubled if you are cooking for a larger group. The dough is straightforward to prepare, and the shaping process is simple once the dough has risen. Keep the pieces of dough covered while you work so they do not dry out, and try to roll them to a similar length so they bake evenly. If you have a kitchen scale, it can help you divide the dough into equal portions, but it is not required.
Serve these breadsticks warm from the oven with extra pesto on the side if you like. They are best the day they are baked, when the texture is soft and fresh, but leftovers can be stored at room temperature for a few days. Rewarm them briefly before serving to bring back some of that just-baked softness.
How to Shape Pull-Apart Breadsticks
How to Shape Pull-Apart Breadsticks- After the breadstick dough has finished its first rise, gently press it down to release the trapped gases. Knead it a few times by hand on a clean surface.
- Divide the dough into 12 equal pieces and shape each piece into a ball. For the most even results, use a digital scale to make sure each piece is the same size.
- Roll each ball of dough into a rope about 8 inches long. Start with your hands in the center of the dough, then move them outward as you roll to gently stretch it.
- Place each rope of dough onto the prepared pan. Arrange the pieces close together so they bake into soft pull-apart breadsticks.
Note: While shaping the dough, keep any pieces you are not working with covered with plastic wrap to prevent them from drying out.
Pesto Parmesan Pull-Apart Breadsticks
Ingredients
- 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)
Instructions
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In the bowl of a stand mixer fitted with a dough hook, combine 1 ½ cups of the flour, yeast, salt, and sugar. If mixing by hand, use a large bowl.
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Heat the water and olive oil in a small saucepan until steaming. Remove from the heat and let stand for 5 minutes, or until the temperature is between 120°F and 130°F. Slowly add the warm liquid to the dry ingredients while mixing on low speed. Scrape down the bowl as needed.
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With the mixer on medium-low, add the remaining flour ¼ cup at a time, mixing well after each addition. Continue adding flour until the dough pulls away from the sides of the bowl and feels sticky but does not come off on your hands.
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Knead with the dough hook or by hand until the dough is smooth and elastic, about 5-8 minutes.
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Shape the dough into a ball, place it in a greased bowl, and cover with plastic wrap. Set it in a warm place and let it rise until doubled, about 1 hour.
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Gently press the center of the dough to release the gases, then knead it a few times on a clean surface.
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Divide the dough into 12 pieces and roll each piece into an 8-inch rope. Place the ropes on a greased or parchment-lined half sheet pan, or inside a greased 9×13-inch pan. Cover with plastic wrap and let rise until doubled, about 30-45 minutes.
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Preheat the oven to 375°F. Brush the risen breadsticks with pesto and sprinkle with parmesan cheese. Bake until golden, about 15 minutes. Let cool briefly before serving with additional pesto, if desired.
Notes
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.