These parmesan bread bites are covered in tons of gooey cheese, garlic butter, and tons of fresh herbs. Ready to eat in one hour, they are the perfect side dish or appetizer for any meal!
These simple parmesan bread bites make the perfect appetizer!
They are made using my super soft homemade pizza dough and then every little bread bite is covered with lots of gooey cheese, fresh herbs, and garlic butter.
You will love how easy the dough is to work with and how quickly they come together.
Serve them with a side of marinara for a main course or appetizer for any occasion!
why these parmesan bread bites are the best
- Easy recipe: This parmesan bread bites recipe comes together from start to finish in under one hour!
- Cheesy: Every bite is extra cheesy because they are covered in tons of freshly grated parmesan and mozzarella cheese.
- Bite-size pieces: The best part of this appetizer is they are the perfect snack or side dish to share.
- Homemade dough: This recipe is made with homemade dough for the best flavor! It's much easier than you think and so easy to work with.
Find the full ingredient measurements and instructions in the recipe card below!
- Active dry yeast: You can substitute the active dry with instant yeast. In this case, you do not need to activate instant yeast before using it.
- 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.
- Olive oil: Use 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: You can substitute the herbs for any other variety like oregano, chives, or parsley.
- Pizza dough: you can use any of your own pizza dough if preferred but the total bake time may not be the same.
Here is how to make these garlic parmesan bites! This recipe is super easy to make. You will need a stand mixer to make the homemade pizza dough and a quarter sheet pan for baking them. Before you start, line the quarter sheet pan with parchment paper.
STEP ONE: Activate the yeast. 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. If the yeast isn't foamy after 5 minutes, it is probably not active or the water was too hot. Start over with a new packet of yeast if needed.
STEP TWO: Mix the dough. Add the all-purpose 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. Form the dough into a ball and place it into a lightly oiled large bowl. Cover tightly with plastic wrap or a clean towel and place it in a warm spot to double in size, about 20-30 minutes.
STEP THREE: Cut into strips. Once doubled in size, place the dough on a clean surface and lightly press it down into a square. You can sprinkle it with a very small amount of flour if it's too sticky. Use a sharp knife or pizza cutter to cut the dough into nine, 1-inch wide strips. Separate the strips once cut.
STEP FOUR: Cut into pieces. Cut each strip of dough into 1-inch bite-size pieces that look similar to gnocchi. Transfer each one to the prepared baking tray. They should be snug in the pan with little space between them.
STEP FIVE: Add the toppings. Sprinkle the cheeses and fresh herbs over the top of the pan. Wrap the tray in plastic wrap and let it rise again for 10 minutes. Then unwrap the pan and use a pastry brush to cover the bites with the minced garlic and melted butter. Bake them at 400 F/ 200 C for 12 minutes, or until the tops are just barely turning golden brown. Serve immediately by themselves or with a side of warmed marinara sauce or pizza sauce for dipping!
storage & freezing
- Storing: Store the baked bites wrapped with plastic wrap on the tray or in an airtight 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 plastic 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.
TO REHEAT: 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
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.
- 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.
- 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 with vegan cheese and butter.
- Herbs- change up the herbs for any variety! You can use dried herbs but the flavor will be different.
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 recipes you'll love
One- Hour Parmesan Bread Bites
- 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
- 2 ¼ teaspoon active dry yeast
- 1 cup warm water
- 1 tablespoon honey
- 2 ¾ cup all-purpose flour
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ cup parmesan cheese, packed
- ⅛ cup fresh thyme, chopped
- ⅛ cup fresh sage, chopped
- ½ cup parmesan cheese
- ¼ cup mozzarella cheese
- 3 tablespoon unsalted butter
- 4 garlic cloves, minced
- 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.2 ¼ teaspoon active dry yeast, 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 cup parmesan cheese, packed
- 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 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.
- 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!
- 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.