These parmesan bread bites make the best appetizer or side dish for your favorite meal! These bite-sized pieces are covered in tons of gooey cheese, fragrant garlic, melted butter, and are so easy to make. You will obsess over these one-hour pull-apart bites!!
These parmesan bread bites are made from a super soft homemade pizza dough, cut into little bite-sized balls, covered in parmesan, mozzarella, fresh herbs, and brushed with melted garlic butter. Is there anything not to love about that???
The dough for this recipe is super easy to work with and is done rising in 30 minutes, I even have a really clever trick for proofing the dough quickly!
I was amazed at how easy these bites were to make and how delicious they are! They make the best appetizer or side dish for lasagna, penne, or your favorite pasta night but are also great to eat all by yourself...just saying 🙂
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parmesan bread bite highlights
- Soft and easy to work with dough
- Baked on a sheet pan
- Super cheesy
- Tons of flavor from fresh herbs and garlic
- Perfect as an appetizer or side dish
- Made for sharing!
ingredient notes
- Active dry yeast: Substitute the active dry with instant yeast instead. In this case you do not need to active instant yeast before using.
- Water: The water needs to be at least 98 F/38 C but no warmer than 113 F/45 C or it will kill the yeast.
- All-purpose flour: Do not substitute this ingredient.
- Olive oil: Use a high-quality olive oil for the best flavor.
- Parmesan cheese: A high-quality block of parmesan cheese will give the best flavor. Do not use pre-shredded cheese because it will not melt properly in the oven.
- Fresh herbs: Substitute the herbs for any other variety like oregano, chives, or parsley.
Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page on the recipe card.
instructions
overview
- Make the dough.
- Let the dough rise.
- Form and cut the dough into pieces.
- Top the bites.
- Bake the bread bites.
step by step
Step 1: In a stand mixing bowl, add the warm water, yeast, and honey. Mix with a spoon to combine and let it sit for 5 minutes until the yeast is foamy.
Step 2: Add the flour, salt, olive oil, and parmesan cheese to the mixing bowl. Use the dough hook and knead it on low speed for 8-9 minutes or until the dough is soft, smooth, and elastic.
TIP- If the yeast is not foamy after 10 minutes, use a new packet of yeast.
TIP- The dough should be clean from sticking to the mixing bowl while kneading. If your dough is sticking to the bottom of the bowl, add 1 tablespoon of flour at a time until it no longer sticks. If your dough does not come together and is crumbly, add water 1 tablespoon at a time until the dough feels soft and tacky, but not sticky.
Step 3: Lightly oil a large bowl. Form the dough into a ball and place it in the bowl. Cover the top with a clean towel or plastic wrap and place it in a warm spot to rise until it has doubled in size, about 20-30 minutes.
Step 4: Remove the dough and place it on a clean surface. Lightly press it down into a flat square. If the dough is sticking to your fingers, very lightly flour your surface and the top of the dough. Use a sharp knife or bench scraper to cut the dough into nine 1 inch wide strips, then separate the strips once cut. The dough will feel tacky but you should not need to use any flour. Once cut and separated, the dough will form a skin and it will be less sticky.
TIP- My favorite tip for making the dough rise quickly is in the next section below!
Step 5: Cut each strip of dough into 1-inch pieces that look similar to gnocchi. Transfer the pieces to a parchment-lined half baking tray. They will be snug in the pan together and shouldn't have a ton of space in between them.
Step 6: Sprinkle the cheeses and fresh herbs over the top. Wrap the tray in plastic wrap and let them rise again for 10 minutes.
TIP- You could also bake these bites in a 9x13 baking pan!
Step 7: Unwrap the pan and use a pastry brush to cover the bites with the garlic butter.
Step 8: Sprinkle the remaining garlic over the top of the pan. Bake the bites at 400 F/204 C for 12 minutes, or until the tops are just barely starting to turn golden brown. Serve them immediately by themselves or with a side of marinara for dipping.
TIP- Do not bake them longer than being very lightly golden brown or the bites will not be soft and chewy!
storage & freezing
- Storing: Store the baked bites wrapped with plastic wrap on the tray or in a sealed container at room temperature. If stored properly, they will stay fresh for 2-3 days.
- Freezer: After cutting the dough into pieces, wrap the pan tightly in plastc wrap a few times and keep them in the freezer until ready to bake. You can leave the pan in the fridge or at room temperature to thaw and rise and then continue with Step 6.
- Make-ahead: Make the dough the day before and let it rise in the oiled bowl in the fridge overnight for extra flavor.
HOT TIP- Place any leftovers back on the baking tray and heat in the oven at 300 F/149 C for 10-15 minutes or until warm!
how to proof dough quickly
This is my favorite trick for helping my dough rise quickly, especially in the fall or winter when my kitchen is extra cold.
Step 1: Place the dough in the oiled bowl and wrap it in plastic.
Step 2: Move one oven rack to the top ⅓ of the oven and place the bowl of dough in the middle. Move the second rack to the bottom ⅓ of the oven.
Step 3: Boil a few quarts of water on the stove then pour it into a large heat-safe bowl.
Step 4: Place the bowl of steaming water on the bottom rack below the bowl of dough and close the door. The steam and heat from the water will help the dough rise quickly and will keep it soft and moist.
Expert Tips
- Use warm water- Using water that isn't warm enough will result in a dough that doesn't rise. The water should be warm to the touch but not hot.
- Let the dough rise until doubled- Proofing the dough will give it more flavor and a super soft and fluffy texture. Not proofing long enough will result in dense, tough bites.
- Don't overbake them!- Bake just until the tops are barely starting to turn golden brown to keep them super soft and fluffy.
- Double the recipe- double the recipe to feed a crowd of people!
recipe notes
- Double it: This recipe can easily be doubled, but know that the time for rising will be longer.
- Best eaten fresh: After cooling, the bites will be less soft and the cheese will be hard. Pop it back in the oven or microwave to melt the cheese again.
- Yield: This recipe yields enough bites to feed 3-4 people as an appetizer.
variations
- Cheese- use any kind of cheese variations you love!
- Dairy-free- you can easily substitute the cheese with dairy-free cheese.
- Vegan- you could easily substitute the cheese wtih vegan cheese and butter.
- Herbs- change up the herbs for any variety! You can use dried herbs but the flavor will be different.
faq's
The dough will be double the size it was when you first put it in the bowl when it is done proofing.
The very tops of the bites will just barely be golden brown when they're done. Do not overbake them or the bites will be hard and tough instead of soft and fluffy.
Yes! You can bake them on one large full-size baking pan or two half sheets.
This recipe has not been tested to be gluten-free but I would love to hear how they turned out if you try it!
more related recipes you'll love
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Parmesan Bread Bites
Equipment
- 4 quart stand mixing bowl with dough hook
- large bowl
- Half baking sheet
- parchment paper
- Small pot or pan
- pastry brush
- Sharp Knife or bench scraper
Ingredients
- 1 packet active dry yeast, about 2 ¼ teaspoons 7 grams
- 1 cup warm water 204 grams
- 1 tablespoon honey 16 grams
- 2 ¾ cup all-purpose flour 340 grams
- 1 tablespoon olive oil 14 grams
- 1 teaspoon kosher salt 5 grams
- ½ packed cup parmesan cheese 45 grams
Toppings
- ⅛ packed cup fresh thyme, chopped 7 grams
- ⅛ cup fresh sage, chopped 5 grams
- ½ cup parmesan cheese 45 grams
- ¼ cup mozzarella cheese 25 grams
- 3 tablespoon unsalted butter 42 grams
- 4 garlic cloves, minced
Instructions
- In a stand mixing bowl, add the water, yeast, and honey. Mix with a spoon to combine then let it sit for 5 minutes until foamy.1 packet active dry yeast, about 2 ¼ teaspoons, 1 cup warm water, 1 tablespoon honey
- Add the flour, salt, olive oil, and parmesan cheese to the bowl. Use the dough hook attachment to knead the dough on low speed for 8-9 minutes or until the dough is soft, smooth and elastic.2 ¾ cup all-purpose flour, 1 tablespoon olive oil, 1 teaspoon kosher salt, ½ packed cup parmesan cheese
- Shape the dough into a ball and place it in a lightly oiled large bowl. Cover the bowl with a clean towel or plastic wrap and place it in a warm spot to rise until doubled in size, about 20-30 minutes.
- Preheat the oven to 400 F/204 C. Prepare a half baking sheet with parchment paper and set aside.
- Lightly press down the dough in the bowl to remove some of the air. Then transfer it to your counter or surface. Press the dough down into a square.
- Using a sharp knife or bench scraper, cut the dough into 9, 1 inch wide strips. Separate each strip to keep them from sticking together. After sitting for a few minutes the strips will form a skin and be less sticky.
- Using the knife or bench scraper, cut each strip into 1 inch pieces that resemble gnocchi.
- Transfer the pieces to the prepared baking pan in an even layer. The pieces will be snug in the pan.
- Sprinkle the fresh herbs, parmesan, and mozzarella over the top of the bread. Cover the pan with plastic wrap or a clean towel and set it aside to rise again for 10 minutes.⅛ packed cup fresh thyme, chopped, ⅛ cup fresh sage, chopped, ½ cup parmesan cheese, ¼ cup mozzarella cheese
- While the dough is rising, make the garlic butter.
- In a small pot or pan, add the minced garlic and butter over medium low heat.3 tablespoon unsalted butter, 4 garlic cloves, minced
- Let the butter melt for 5 minutes, or until the garlic is sizzling and is fragrant. Turn the heat off but keep the pan on the stove to keep the butter melted.
- Unwrap the pan and use a pastry brush to brush the butter over the tops of the bites, then sprinkle the remaining garlic pieces evenly over the top of the bread.
- Bake for 10-12 minutes, or until the tops are just barely starting to turn golden brown.
- Remove the tray from the oven and serve immediately as is or with a side of marinara for dipping.
Notes
Expert Tips
- Use warm water- Using water that isn't warm enough will result in a dough that doesn't rise. The water should be warm to the touch but not hot.
- Let the dough rise until doubled- Proofing the dough will give it more flavor and a super soft and fluffy texture. Not proofing long enough will result in dense, tough bites.
- Don't overbake them!- Bake just until the tops are barely starting to turn golden brown to keep them super soft and fluffy.
- Double the recipe- double the recipe to feed a crowd of people!
recipe notes
- Double it: This recipe can easily be doubled, but know that the time for rising will be longer.
- Best eaten fresh: After cooling, the bites will be less soft and the cheese will be hard. Pop it back in the oven or microwave to melt the cheese again.
- Yield: This recipe yields enough bites to feed 3-4 people as an appetizer.
Ingredient Notes and Substitutions
- Active dry yeast- can be substituted with instant yeast.
- Water- the water needs to be warm, at least 100 F/38 C in order for the yeast to activate. The temperature should not exceed 113 F/45 C or it will kill the yeast.
- Parmesan cheese- a high-quality block of parmesan cheese will give the best flavor. Do not use pre-shredded cheese because it will not melt properly in the oven.
- Fresh herbs- this recipe uses fresh sage and thyme but can be substituted for any other fresh herbs like oregano, chives, or parsley.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Patricia M. says
these were amazing!!! so easy to make and everyone loved them. we decided to make these apart of our weekly snack routine!
Rich G says
I have made these Parmesan Bites twice already, the last time was for Thanksgiving. They where a huge hit, the only problem was I didn't make enough of them. They were amazing!!!