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Garlic Parmesan Bread Bites

Served with marinara for dipping, these simple parmesan bread bites with lots of garlic are the perfect appetizer or side dish to serve alongside pizza, pasta, or salad.

Pile of garlic bread bites with a bowl of marinara.

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If you are a fan of breadsticks you are going to love these parmesan bread bites because they are essentially the same thing, just cut up into bite-size pieces. However, topped with lots of garlic, spices, and of course, Parmesan cheese they are a step above your standard breadsticks.


What’s to love about this recipe?


  • It’s fun! These garlic bread bites are a fun way to enjoy breadsticks and great for sharing with a crowd espeially with children. There’s something about bite sized servings that kids just adore.
  • It’s relatively simple! While they do require a bit of time since the dough has to rise twice, the prep is quite easy and the hands-on time required is just 15-minutes.
  • It’s inexpensive! As you may have guessed the main ingredient is flour which is super affordable. Aside from that, you’ll need some water, a little bit of yeast, butter, and salt for the dough – most likely items you already have on hand. And while Parmesan can be a little more pricey, you only need a fourth of cup.
Garlic parmesan bread bites on a sheet pan with two bowls of marinara.

Ingredients + notes & substitutions


Ingredients for garlic parmesan bread bites (see recipe card).
  • Water: To activate the yeast the water needs to be around 105-110 degrees. I typically use a kitchen thermometer to gauge the temperature. If you don’t have one, simply test it with your finger. To touch, it should feel like a nice warm bath.
  • Active-dry yeast: I used active-dry yeast because that’s what I had on hand but you could certainly use instant yeast. See the FAQ section below for directions.
  • Unsalted butter: As always, unsalted butter is preferred when baking. If all you have is salted butter that’ll work. Since the recipe doesn’t call for much butter anyway, it won’t make much of a difference. It will need to be melted but make sure it’s not piping hot when you add it.
  • Kosher salt: There is a small amount of salt incoporated into the dough and some sprinkled on top.
  • Flour: Either bread flour or all-purpose.
  • Garlic: I like to use lots of garlic because garlic is AMAZING!!! Feel free to use as much or little as you please. If you don’t have any fresh garlic, you could sprinkle on some garlic powder instead.
  • Dried parsley: For a little bit of herby goodness.
  • Red pepper flakes: These are optional but recommended if you like a little spice. Since I serve these to my family, I usually only add red pepper flakes to a portion of them.
  • Parmesan cheese: Do yourself a favor and skip the bottled stuff. If you are a vegetarian or serving these to a vegetarian, keep in mind that real Parmesan cheese is not vegetarian-friendly. Make sure to check the label.

How do you make garlic parmesan bread bites? (+ tips)


  1. In the bowl of a stand-up mixer or in a large mixing bowl if mixing by hand, add the warm water followed by the yeast. Allow to proof for ten minutes until there is a foamy layer on top – see FAQ section below if you run into any trouble.
Activated yeast in a mixing bowl.

2. Fit the stand-up mixer with a dough hook. At low speed, mix in the butter and salt.

Wet ingredients in a mixing bowl.

Continue mixing while gradually adding the flour. Mix for 7-8 minutes until the dough is smooth and elastic.

If preparing sans without a stand-up mixer: Sprinkle a small amount of flour onto a flat surface. Knead the dough for six to eight minutes allowing the dough to rest for five minutes at the midway point. Resting the dough allows it to absorb more of the liquid resulting in a dough that is much easier to work with. To avoid the dough sticking to your hands, you may want to coat them with a small amount of oil or water before kneading. The dough should end up smooth and elastic.

3. Transfer the dough to a bowl and cover with a damp kitchen towel or plastic wrap and allow to rise in a warm location for about one hour or until double in size.

Dough before and after rising.

4. Preheat over to 400 degrees. Line a large baking sheet with parchment paper and set it aside.

Dough bites before and after rising.

5. Punch the dough down then transfer it to a lightly floured surface and knead it several times. Flatten it out with your hands or use a rolling pin to roll the dough to 1/4 to 1/2-inch thick. Use a sharp knife to slice the dough into 1-inch strips then cut the dough strips into 1-inch pieces. Transfer the dough bites to the baking sheet, cover with a kitchen towel or plastic wrap, and allow to rise a second time for about one hour or until double in size.

6. Meanwhile, melt the butter in a small saucepan over low heat.

7. Brush half of the butter atop the bread bites then sprinkle with the minced garlic, salt, and red pepper flakes (optional) and bake for 12-14 minutes until slightly golden brown.

Seasoned bread bites prior to baking.

8. Stir the parsley into the remaining butter.

9. Transfer the bread bites to a wire cooling rack and immediately brush with the remaining butter and sprinkle with Parmesan.

Garlic bread bites with and without parsley butter.

Rest for five minutes then serve warm with marinara for dipping.


How to store


Store leftovers in an airtight container at room temperature for up to four days.


FAQ


Can I use instant yeast instead of active-dry?

You sure can. Just reduce the amount of yeast to 3/4 teaspoon and skip the proofing.

My yeast didn’t proof. What went wrong?

If the yeast does not have a foamy/frothy layer on top it has not been proofed properly. In this case, you will need to repeat this step until you have a properly proofed yeast. It is essential that the water is up to temp to ensure successful proofing of the yeast. It should be warmed to 105-110 degrees. It’s best to use a kitchen thermometer to gauge the temperature. If you don’t have one, simply test it with your finger. To touch, it should feel like a nice warm bath. Also, make sure your yeast has not expired. Sometimes the yeast may just need an additional five minutes to proof.

Can I prepare these without a stand-up mixer?

Yes! Follow step one as written then stir in the butter and salt. Add the flour and stir using a wooden spoon until the dough begins to form. Transfer the dough to a lightly floured surface and knead it for six to eight minutes allowing the dough to rest for five minutes at the midway point. The result should be a smooth and elastic dough. Continue with step three.

Two bowls of marinara surrounded by parmesan bread bites.
Hand holding marinara dipped garlic parmesan bread bite.

What to serve with these bread bites?


If you make these garlic parmesan bread bites I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥

Garlic parmesan bread bites on a sheet pan with two bowls of marinara.

Garlic Parmesan Bread Bites

Yield: 40-50
Prep Time: 15 minutes
Cook Time: 12 minutes
Additional Time: 2 hours 10 minutes
Total Time: 2 hours 37 minutes

Served with marinara for dipping, these simple parmesan bread bites with lots of garlic are the perfect appetizer or side dish to serve alongside pizza, pasta, or salad.

Ingredients

For the dough

  • 3/4 cup warm water
  • 1 teaspoon active-dry yeast
  • 2 tablespoons unsalted butter, melted
  • 3/4 teaspoon kosher salt
  • 2 cups bread flour or all purpose flour

For topping

  • 1/4 cup (1/2 stick) unsalted butter
  • 1-1 1/2 tablespoons minced garlic
  • 1/2 teaspoon kosher salt
  • Red pepper flakes (optional)
  • 2 teaspoons dried parsley
  • 1/4 cup shredded parmesan cheese
  • Marinara for serving (optional)

Instructions

  1. In the bowl of a stand-up mixer or in a large mixing bowl if mixing by hand, add the warm water followed by the yeast. Allow to proof for ten minutes until there is a foamy layer on top. (See notes for tips on proofing yeast).
  2. Fit the stand-up mixer with a dough hook. At low speed, mix in the butter and salt. Continue mixing while gradually adding the flour. Mix for 7-8 minutes until the dough is smooth and elastic.
  3. Transfer the dough to a bowl and cover with a damp kitchen towel or plastic wrap and allow to rise in a warm location for about one hour or until double in size.
  4. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or spray with cooking spray and set aside.
  5. Punch the dough down then transfer it to a lightly floured surface and knead it several times. Flatten it out with your hands or use a rolling pin to roll the dough to 1/4 to 1/2-inch thick. Use a sharp knife to slice the dough into 1-inch strips then cut the dough strips into 1-inch pieces. Transfer the dough bites to the baking sheet, cover with a kitchen towel or plastic wrap, and allow to rise a second time for about one hour or until double in size.
  6. Meanwhile, melt the butter in a small saucepan over low heat.
  7. Brush half of the butter atop the bread bites then sprinkle with the minced garlic, salt, and red pepper flakes (optional) and bake for 12-14 minutes until slightly golden brown.
  8. Stir the parsley into the remaining butter.
  9. Transfer the bread bites to a wire cooling rack and immediately brush with the remaining butter and sprinkle with parmesan. Rest for five minutes then serve warm with marinara for dipping.

Storage: Store leftovers in an airtight container at room temperature for up to four days.

Notes

  • - If the yeast does not have a foamy/frothy layer on top it has not been proofed properly. In this case, you will need to repeat this step until you have a properly proofed yeast. It is essential that the water is up to temp to ensure successful proofing of the yeast. It should be warmed to 105-110 degrees. It's best to use a kitchen thermometer to gauge the temperature. If you don't have one, simply test it with your finger. To touch, it should feel like a nice warm bath. Also, make sure your yeast has not expired. Sometimes the yeast may just need an additional five minutes to proof.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 390mgCarbohydrates: 40gFiber: 2gSugar: 2gProtein: 8g

The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

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