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parmesan bread bites in a pan with fresh sage.

Cheese Bread Bites

These parmesan bread bites are made from a super soft pizza dough, cut into little bite sized balls, covered in parmesan, mozzarella, fresh herbs, and brushed with melted garlic butter.
5 from 3 votes
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Course: Appetizer
Cuisine: American
Keyword: appetizer, bread
Servings: 4 people
Prep Time 15 minutes
Cook Time 10 minutes
Proofing 20 minutes
Total Time 45 minutes
Calories: 406kcal
Author: cambreabakes

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

  • packed cup fresh thyme, chopped 7 grams
  • 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

Step by step process photos is provided above, in the body of this post.

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.
 
Store the baked bites at room temperature in a sealed container or wrapped in foil or plastic wrap on the tray. If stored properly, they will stay fresh for 2-3 days.
These bites will naturally harden after the first day. To soften them, reheat the bites in the microwave or in the oven at 300 F/149 C until warm and soft.
Serving: 1serving | Calories: 406kcal | Carbohydrates: 55.8g | Protein: 13.8g | Fat: 14.3g | Saturated Fat: 7.5g | Cholesterol: 32mg | Sodium: 691mg | Potassium: 105mg | Fiber: 2.1g | Sugar: 2.8g
Did you make this recipe? Tell us how you liked it in the comments section below!