These Parmesan bread bites skip the step of rolling individual dough balls. The dough is cut into squares, dipped in garlic butter, and baked until soft, fluffy, and golden.
Parmesan Bread Bites Dipped in Garlic Butter Before Baking
My first versions of these Parmesan bread bites were shaped into individual dough balls, but I kept going back to the pizza cutter. Cutting the dough into small squares was much faster, and once baked, they puffed into soft, bite-sized bread bites that were perfect for dipping in marinara sauce.
I look outside and there are more cars in the driveway. I never knew if anyone was coming over or not, but when your house is “the house,” that’s just how it was. There might be five people here or twenty. It never really made a difference. The teenagers would end up downstairs, and nobody ever asked if a meal was going to be made. It was more of an unspoken agreement that if you were here, I was going to feed you.
I always had flour and yeast around, especially instant yeast since it rises quickly enough that I could make these while dinner was going. I used to portion out and roll the dough into little balls, but after I did that enough times, I started thinking there had to be a better way. Trying to divide one batch of dough into sixty-four reasonably equal pieces is as time-consuming as it sounds.
At some point, I rolled the dough into a rough square and cut it into little pieces with a pizza cutter instead. Then I started dipping the dough in garlic butter before baking rather than brushing it on afterward. The whole process went much faster this way. The dough puffed up in the oven anyway, and nobody cared that the pieces weren’t perfectly round bread balls.
These are still one of my favorite things to make because they feel like the kind of food that came out of real life. They’re made from ingredients I always have on hand, and a sheet pan full of warm Parmesan bread bites still has a way of making it feel like there’s enough food for whoever happens to be here.
What Makes This Recipe Different
- I used to roll these into individual dough balls, but it wasn’t efficient. Now I roll the dough into the most imperfect square and cut it into little pieces with a pizza cutter. It takes only a few minutes, and once baked, they puff into soft, bite-sized bread bites anyway.
- I dip the dough in garlic butter before baking instead of brushing it on afterward. Every side gets coated, and the butter helps the Parmesan brown as the bread bakes.
- Parmesan cheese is used twice in this recipe. Some is mixed directly into the dough and then I sprinkle more on top before baking. I like that the cheesy flavor isn’t just sitting on the surface.
- I spread the pieces out on sheet pans instead of packing them together in a skillet or baking dish. More of the dough is exposed to the heat, which helps the bread bites brown on more sides.
- The first time I cut the dough into little squares, I was convinced they looked too small. I was wrong. Then they went into the oven and puffed right up. They ended up being the right size for dipping in marinara sauce.
Ingredients
- Warm Water – Warm, not hot. Hot water can kill the yeast, and then everybody sits around waiting for bread that isn’t coming.
- Granulated Sugar – Gives the yeast something to munch on and helps the bread bites brown in the oven.
- Olive Oil – Adds moisture and helps keep the dough soft.
- Instant Yeast – I almost always have instant yeast in the pantry. It’s great for last minute decisions.
- All-Purpose Flour – Keeps the bread bites soft and tender.
- Bread Flour – I like using a combination of bread flour and all-purpose flour. The bread flour adds chew and keeps them from being too dense.
- Parmesan Cheese – Some goes right into the dough and more gets sprinkled over the top before baking.
- Kosher Salt – Bread without salt is memorable for all the wrong reasons.
- Garlic Powder – Adds garlic flavor directly to the dough so every bite tastes a little garlicky before we even get to the butter.
- Salted Butter – Coats each dough square before baking and helps them brown in the oven.
- Garlic Salt – Adds an extra layer of garlic flavor.
- Fresh Parsley – Garnish for color and freshness.
- Marinara Sauce – Optional for dipping, but I wouldn’t skip it.
How to Make Parmesan Bread Bites
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (make the dough)
Add the warm water, sugar, olive oil, and instant yeast to the bowl of a stand mixer and give it a quick stir. Add the all-purpose flour, bread flour, Parmesan cheese, salt, and garlic powder. Using the dough hook, knead on low speed for 8 to 10 minutes, or until the dough gathers around the hook and feels smooth and slightly tacky. If it’s sticking to your fingers, add additional flour one tablespoon at a time. A little tackiness is fine. - Step Two (let the dough rise)
Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm spot until doubled in size, about 30 to 45 minutes. Instant yeast rises quickly, which is one of the reasons I make these so often. - Step Three (prepare the butter and baking sheets)
While the dough rises, stir together the melted butter and garlic salt in a shallow bowl. Line two baking sheets with parchment paper and preheat the oven to 400°F (205°C). - Step Four (cut the dough into squares)
Turn the dough onto a lightly floured surface and gently press out any large air bubbles. Roll it into roughly a 10-inch (25 cm) square, then cut it into 64 small pieces with a pizza cutter or sharp knife. Don’t get hung up on making them perfect. Once they puff in the oven, nobody can tell which ones started out slightly crooked. - Step Five (dip and bake)
Dip each piece of dough into the garlic butter mixture, letting the excess drip back into the bowl, then place it on the prepared baking sheets. Sprinkle with Parmesan cheese and bake for 9 to 11 minutes, or until the bread bites are puffed and golden brown. The little squares may look small going into the oven, but they puff up quickly as they bake. - Step Six (serve)
Sprinkle with fresh parsley, if you’d like, and serve warm. Marinara sauce is optional, but it’s my favorite way to serve them.
Recipe Tips
- The dough should feel soft and slightly tacky, not dry. Add extra flour only if it’s truly sticky. Too much flour can make the bread bites denser than they need to be.
- Using a pizza cutter makes dividing the dough simple. I’ve rolled these into little balls before, and cutting them into squares is much faster.
- Don’t stress over making perfectly equal pieces. Once they puff in the oven, the wonky ones are impossible to spot.
- Let the excess butter drip back into the bowl before placing the dough on the baking sheet. Too much butter will collect around the bread bites as they bake.
- Freshly grated Parmesan melts and browns much better than the shelf-stable kind in the green can.
- Some of the Parmesan will melt onto the parchment paper and create crispy cheese bits around the edges. Those are usually the first Parm bites to disappear.
- The dough squares may look tiny before baking, but they puff much more than you’d think once they get into the oven.
Storage
- Store any leftover Parmesan bread bites in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze them in an airtight container or freezer bag for up to 3 months.
- To reheat, place them in a 350°F (175°C) oven for about 5 to 7 minutes, or until warmed through. They regain their texture much better in the oven than they do in the microwave.
- If you’re serving them with marinara sauce, store the sauce separately and dip as you go.
FAQs
- Can I use active dry yeast instead of instant yeast?
Yes. Stir the active dry yeast into the warm water and sugar and let it sit for about 5 minutes, or until foamy, before adding the remaining ingredients. Your rise time will be longer. - Can I use only all-purpose flour?
Yes. They’ll still be delicious. I prefer the combination of bread flour and all-purpose flour because it gives the bread bites chew while keeping them soft. - Can I shape the dough into balls instead of squares?
Yep. I did that for years. I eventually stopped because cutting the dough into squares is much faster, and once baked, the pieces puff enough that I don’t miss the extra shaping step. - Do I really have to dip every piece in butter?
Yes, it’s worth it. Dipping the dough coats all sides and gives you more buttery, golden spots than brushing it on afterward. - Can I make the dough ahead of time?
Yes. Prepare the dough, cover it, and refrigerate it overnight. Let it sit at room temperature for about 30 to 45 minutes before rolling, cutting, and baking. - Do I need marinara sauce?
No, but I like having something to dip them into. Marinara and warm Parmesan bread have always been buddies for as long as I can remember.
From My Kitchen Notes
- There are people who can arrive unexpectedly and still feel entirely expected.
- Sometimes hospitality is just an agreement that food will appear eventually.
- I’ve spent enough of my life feeding people to know that nobody notices how long something took to make.
- How much of what we keep around the house reveals the life we’re hoping to have?
- I think some of the best recipes are solutions to recurring situations.
- Sometimes the best improvements come from getting tired of doing something the hard way.
- Not enough credit is given to methods that save energy for more important things.
- I’ve come to appreciate things that don’t require individual handling.
- There are things in life where trying to make everything equal becomes an impossible amount of work.
- Most people are perfectly happy with squares while I’m busy trying to make circles.
- I used to assume uniformity mattered right until I noticed nobody notices the difference.
- I think I overestimate how much perfection contributes to enjoyment. Because it really doesn’t.
- I prefer things that can withstand a little irregularity.
- Sometimes, some things become what they’re meant to be without being handled very much.
- There are things that ask for endless maintenance and others that work once everyone is on the same page.
- There are recipes and relationships that require constant shaping and others that seem to rise on their own.
- I no longer have interest in relationships that require me to keep pinching off pieces of myself and making them all look the same.
- I think comfort has very little to do with luxury and a lot to do with knowing there’s a place for you at the table.
- Some things stop feeling like effort once they’ve become part of who we are.
More Things to Dunk in Sauce
- Homemade Soft Pretzel Bites – Chewy, buttery, and salted.
- Pepperoni Pizza Puffs – Served with warm pizza sauce.
- Chicago Hot Dog Pigs in a Blanket – With a mustard relish dip.
- Crab Rangoon – With sweet and spicy dipping sauce.
- Crispy Fried Artichoke Hearts – Served with lemon garlic aioli.
- Blistered Shishito Peppers – With garlic chive aioli.
- Air Fryer Pork Belly Bites – Sweet chili lime dip.
This post may contain affiliate links. Please read my disclosure policy.
Parmesan Bread Bites
Soft, fluffy Parmesan bread bites made with a blend of bread flour and all-purpose flour, dipped in garlic butter before baking, and finished with extra Parmesan cheese. Perfect for serving with marinara sauce as an appetizer, party snack, or side dish.
Servings: 64 bread bites
Calories: 34kcal
Equipment
- Stand Mixer with dough hook. Mixes and kneads the dough with minimal effort.
- mixing bowls (large). Used for rising the dough.
- Pizza Cutter Quickly cuts the dough into 64 evenly sized squares.
- 2 baking sheet Gives the bread bites enough room to bake evenly.
- parchment paper prevents sticking and makes cleanup easier.
- rolling pin To roll out the dough.
Ingredients
Bread Dough:
- 1 cup (240 ml) warm water
- 3 tbsps (38 g) granulated sugar
- 1 tbsp (15 ml) olive oil
- 2¼ tsps (7 g / 1 packet) RapidRise yeast
- 1¾ cups (210 g) all-purpose flour
- 1 cup (120 g) bread flour
- ⅔ cup (60 g) freshly grated Parmesan cheese
- 1 tsp (5 g) kosher salt
- ½ tsp (1.5 g) garlic powder
Garlic Butter Topping:
- 8 tbsps (113 g) butter melted
- 2 tsps (6 g) garlic salt
- ½ cup (45 g) freshly grated Parmesan cheese
- 1 tbsp (4 g) chopped fresh parsley (optional)
- marinara sauce for serving, optional
Instructions
- Mix the warm water, sugar, olive oil, and instant yeast in the bowl of a stand mixer. Add the all-purpose flour, bread flour, Parmesan cheese, salt, and garlic powder. Using the dough hook, knead on low speed for 8 to 10 minutes, or until the dough comes together around the hook and feels smooth and slightly tacky. If the dough is sticky, add additional flour one tablespoon at a time, using only what is necessary.1 cup (240 ml) warm water, 3 tbsps (38 g) granulated sugar, 1 tbsp (15 ml) olive oil, 2¼ tsps (7 g / 1 packet) RapidRise yeast, 1¾ cups (210 g) all-purpose flour, 1 cup (120 g) bread flour, ⅔ cup (60 g) freshly grated Parmesan cheese, 1 tsp (5 g) kosher salt, ½ tsp (1.5 g) garlic powder
- Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 30 to 45 minutes.
- While the dough rises, stir together the melted butter and garlic salt in a shallow bowl. Preheat the oven to 400°F (205°C) and line two baking sheets with parchment paper.8 tbsps (113 g) butter, 2 tsps (6 g) garlic salt
- Turn the dough onto a lightly floured surface and gently press out any large air bubbles. Roll into a 10-inch (25 cm) square, then use a pizza cutter or sharp knife to cut the dough into 64 small squares.
- Dip each dough square into the garlic butter mixture, allowing any excess butter to drip off. Arrange the pieces on the prepared baking sheets, leaving a little space between each one. Sprinkle with the remaining Parmesan cheese.½ cup (45 g) freshly grated Parmesan cheese
- Bake for 9 to 11 minutes, or until the Parmesan bread bites are puffed and golden brown. Garnish with fresh parsley, if desired. Serve warm with marinara sauce for dipping.1 tbsp (4 g) chopped fresh parsley , marinara sauce
Notes
- Instant yeast can be replaced with active dry yeast. If using active dry yeast, combine it with the warm water and sugar and let it sit for 5 to 10 minutes until foamy before adding the remaining ingredients.
- The dough should feel slightly tacky but not sticky. Adding too much flour can make the finished bread bites dry.
- A pizza cutter makes quick work of portioning the dough and is much faster than shaping individual dough balls.
- Freshly grated Parmesan melts and browns better than pre-grated Parmesan from a shaker container.
- Store cooled bread bites in an airtight container at room temperature for up to 3 days.
- Freeze completely cooled bread bites in a freezer-safe container for up to 3 months.
- Reheat in a 350°F (175°C) oven for 5 to 7 minutes until warmed through.
Nutrition
Nutrition Facts
Parmesan Bread Bites
Amount Per Serving (13 g)
Calories 34
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.5g
Cholesterol 5mg2%
Sodium 54mg2%
Potassium 11mg0%
Carbohydrates 3g1%
Sugar 1g1%
Protein 1g2%
Vitamin A 52IU1%
Calcium 20mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made these Parmesan Bread Bites? I’d love to hear how they turned out – leave a comment below and let me know.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Leave a Reply