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
Serving: 13g | Calories: 34kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Cholesterol: 5mg | Sodium: 54mg | Potassium: 11mg | Sugar: 1g | Vitamin A: 52IU | Calcium: 20mg | Iron: 0.2mg