Spelt Garlic Parmesan Breadsticks

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

Brushing garlic butter onto shaped raw spelt breadsticks on a lined baking sheet before baking

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 parmesan breadsticks standing in a jar beside whipped ricotta dip on a linen-covered table

Prep Time 15 mins

Cook Time 18 mins

Rest Time 7 mins

Total Time 40 mins

Cooking Method: Oven

Cuisine: Italian-inspired

Courses: Side Dish

Difficulty: Easy

Cooking Temp: 200 C

Servings: 4

Estimated Cost: 0.45

Calories: 320

Best Season: all_year_round

Dietary: Contains Dairy, Contains gluten, Vegetarian

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

300 g white spelt flour (plus extra for dusting)
7 g fast-action dried yeast (1 sachet)
1 tsp fine sea salt
1 tsp caster sugar (helps activate the yeast)
180 ml warm water (about 38 C / 100 F)
2 tbsp olive oil

Garlic Parmesan Topping

50 g unsalted butter (melted)
3 garlic cloves (grated on a microplane)
0.25 tsp fine sea salt
1 tsp dried parsley
40 g parmesan (finely grated, plus extra to finish)

Instructions

Make the dough

1
Heat the oven to 200 C / 390 F. Line a large baking sheet with baking paper.
2
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.
3
Add the spelt flour and salt to a large mixing bowl. Pour in the yeast mixture and olive oil.
4
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.
5
Place the dough back in the bowl, cover with a clean tea towel, and rest for 5 minutes at room temperature.

Shape the breadsticks

6
Mix the melted butter, grated garlic, salt, and dried parsley in a small bowl.
7
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.
8
Place the sticks on the prepared baking sheet, spacing them at least 3 cm apart.
9
Brush each stick generously with the garlic butter mixture, covering the top and sides.
10
Scatter the finely grated parmesan evenly over all the sticks.

Bake and finish

11
Bake for 16 to 18 minutes until the breadsticks are deep golden brown on the base and firm on the sides when pressed lightly.
12
Remove from the oven and brush immediately with any remaining garlic butter.
13
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.

Keywords: spelt garlic parmesan breadsticks, spelt breadsticks, wholegrain breadsticks, garlic parmesan breadsticks, spelt flour bread, easy spelt recipe

Equipment

Large mixing bowl
Baking sheet (half-sheet pan)
Pastry brush
Microplane or fine grater
Bench scraper or sharp knife
Wire cooling rack

Tips

Roll each breadstick to an even thickness of about 1 cm so they bake at the same rate.
Brush garlic butter all the way to the ends of each stick to prevent dry tips after baking.
Place breadsticks at least 3 cm apart on the sheet pan - they puff slightly and need space to stay crisp on the sides.
Grate parmesan straight from cold onto the shaped sticks so it grips the surface before baking.
Apply the second garlic butter coat within 2 minutes of removing from the oven, while the crust is still hot enough to absorb it.

Variations

Swap parmesan for smoked cheddar and add half a teaspoon of smoked paprika to the garlic butter.
Use wholemeal spelt flour and replace garlic butter with rosemary-infused olive oil for a dairy-free version.
Sprinkle dried chilli flakes and a pinch of dried oregano over the parmesan before baking for a spicier finish.

Storage and Reheating

Store cooled breadsticks in an airtight container at room temperature for up to 2 days. They soften slightly overnight, so a brief reheat is worth it.

To reheat, place them on a bare sheet pan in a 180 C / 355 F oven for 5 to 6 minutes until the crust firms back up. Avoid the microwave - it makes spelt breadsticks tough rather than crisp.

These can be frozen after baking. Wrap individually in baking paper, then place in a freezer bag. Reheat from frozen at 180 C for 10 to 12 minutes. The texture stays close to fresh-baked.

Serving Suggestions

Serve these alongside a bowl of tomato soup or a simple green salad. The garlic parmesan crust holds up well to dipping without going soggy.

For a sharing board, stand the sticks upright in a tall glass or small jar next to a dish of marinara sauce or whipped ricotta. They look good on the table and stay warm longer that way.

They also work as a side to pasta dishes where you want something to pull apart at the table. Serve within 30 minutes of baking for the best texture.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-garlic-parmesan-breadsticks/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!