Parmesan Breadsticks

Crunchy breadsticks with a good Parmesan flavor.

As a bonus, these were also easy to make. Early in the morning the dough came together in the food processor just as described. A quick 1 hour rise, and then the dough went into the refrigerator for the work day. Ten hours later, I let it warm up for about an hour, rolled it out, and baked it. A few tips - its easy to slice into thin breadsticks with a pizza cutter, and easier to brush with olive oil and sprinkle salt before slicing.

If you are looking for thick bready bread sticks, this is not your recipe. But if you want a good crunch, these are delectable. 13 daughter says "these are really satisfying - with a good bread, cheese, and salt flavor." They are addictive - the pile of 70 breadsticks were reduced to almost nothing.

In standard Bittman style, there are many variations -- one to suit about any taste.

I prepared these to go with a blended squash soup.