Spelt flour behaves differently from standard bread flour. It has a lower gluten strength, which means the dough stays tender and the finished breadstick snaps cleanly rather than turning chewy.
The garlic butter goes on twice – once before baking, once straight out of the oven. That second coat is what keeps the crust fragrant and the surface glossy.
Parmesan is grated directly onto the shaped sticks before they go in. It melts into the surface rather than sitting on top, so every bite has cheese in it rather than just on it.
These work as a side for soup or pasta, or served with a dip at the table. The batch makes twelve sticks, which is enough for four people without any fighting over the last one.
Why You’ll Love This Recipe
- Spelt flour adds a nutty depth regular breadsticks lack
- Double garlic butter coat keeps the crust fragrant
- No stand mixer – one bowl and a wooden spoon
- Crisp outside, soft inside, ready in 40 minutes
Ingredient Notes
- White spelt flour: White spelt gives a lighter crumb than wholemeal spelt. You can swap in wholemeal spelt for a denser, more fibrous stick – reduce water by about 10 ml as wholemeal absorbs more liquid.
- Fast-action dried yeast: One standard 7 g sachet is the right amount here. Fresh yeast works too – use 14 g and dissolve it in the warm water before adding.
- Parmesan: Finely grated aged parmesan melts into the surface cleanly. Pecorino Romano is a good substitute and gives a sharper, saltier edge.
- Unsalted butter: Using unsalted butter lets you control the salt level. If you only have salted butter, reduce the added salt in the garlic mix by half.
- Garlic: Fresh garlic grated on a microplane distributes more evenly in the butter than minced. Garlic paste from a tube works at a pinch – use half a teaspoon per clove.
- Warm water: Aim for water around 38 C / 100 F – warm to the touch but not hot. Water above 45 C will kill the yeast.
Spelt Garlic Parmesan Breadsticks
Description
Spelt flour keeps these breadsticks light with a slight nuttiness that pairs cleanly with garlic butter and aged parmesan. The dough comes together in one bowl with no stand mixer needed.
Ingredients
Dough
Garlic Parmesan Topping
Instructions
Make the dough
- Heat the oven to 200 C / 390 F. Line a large baking sheet with baking paper.
- Combine the warm water, sugar, and yeast in a small bowl. Stir once and leave for 5 minutes until a light foam forms on the surface.
- Add the spelt flour and salt to a large mixing bowl. Pour in the yeast mixture and olive oil.
- Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 2 to 3 minutes until smooth. The dough will feel slightly softer than regular bread dough.
- Place the dough back in the bowl, cover with a clean tea towel, and rest for 5 minutes at room temperature.
Shape the breadsticks
- Mix the melted butter, grated garlic, salt, and dried parsley in a small bowl.
- Divide the dough into 12 equal pieces using a bench scraper or sharp knife. Roll each piece into a stick about 20 cm long and 1 cm thick.
- Place the sticks on the prepared baking sheet, spacing them at least 3 cm apart.
- Brush each stick generously with the garlic butter mixture, covering the top and sides.
- Scatter the finely grated parmesan evenly over all the sticks.
Bake and finish
- Bake for 16 to 18 minutes until the breadsticks are deep golden brown on the base and firm on the sides when pressed lightly.
- Remove from the oven and brush immediately with any remaining garlic butter.
- Sprinkle with a little extra parmesan if you like, and transfer to a wire rack. Serve warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 7g35%
- Cholesterol 28mg10%
- Sodium 480mg20%
- Potassium 180mg6%
- Total Carbohydrate 42g15%
- Dietary Fiber 4g16%
- Sugars 2g
- Protein 10g20%
- Vitamin A 280 IU
- Vitamin C 1 mg
- Calcium 120 mg
- Iron 2 mg
- Vitamin D 12 IU
- Vitamin E 1 mg
- Vitamin K 3 mcg
- Thiamin 0.2 mg
- Riboflavin 0.1 mg
- Niacin 3 mg
- Vitamin B6 0.1 mg
- Folate 28 mcg
- Vitamin B12 0.2 mcg
- Phosphorus 200 mg
- Magnesium 38 mg
- Zinc 1.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Do not over-knead spelt dough - two to three minutes by hand is enough.
- Second garlic butter coat must go on within 2 minutes of baking for best absorption.
- Grate parmesan finely so it melts into the surface rather than sitting on top.
- Water temperature for yeast activation should be 38 C - too hot kills the yeast.
- Shape sticks to an even 1 cm thickness so all twelve bake in the same time.
