Parmesan Herb Bread Bones Recipe – Easy Homemade Italian Pastries

Last Updated on 2 months by Neha Deshmukh

Parmesan Herb Bread Bones Recipe – Easy Homemade Italian Pastries

Hey everyone! If you’re anything like me, you love a good homemade bread. And these aren’t just any bread – they’re adorable, flavorful Parmesan Herb Bread Bones! I first made these for a Halloween party years ago, and they’ve been a hit ever since. They’re perfect for parties, a fun snack with the kids, or just a cozy night in with a good movie. Let’s get baking!

Why You’ll Love This Recipe

These bread bones are seriously addictive. They’re soft, chewy, and packed with savory Italian herbs. Plus, they’re surprisingly easy to make, even if you’re not a seasoned baker. The fun shape makes them a real crowd-pleaser, and honestly, who can resist dipping warm, buttery bread into a delicious sauce? They’re a little bit special, a little bit playful, and a whole lot delicious.

Ingredients

Here’s what you’ll need to create these delightful bread bones:

• 2 cups bread flour (approx. 250g)
• 1 cup all-purpose flour (approx. 120g)
• 2 ½ teaspoons instant yeast
• 1 cup plus 2 tablespoons water (70-80°F / 21-27°C)
• 2 tablespoons olive oil
• 3 tablespoons grated parmesan cheese
• 2 tablespoons sugar
• 3 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 ½ teaspoons salt
• 1 teaspoon fresh basil (or ½ tsp dried)
• ½ teaspoon dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon dried marjoram
• ½ teaspoon black pepper
• 1 tablespoon melted butter (for brushing)

Ingredient Notes

Let’s talk ingredients! Using a blend of bread flour and all-purpose flour gives you the best of both worlds – a lovely chewiness from the bread flour and a tender crumb from the all-purpose.

Now, about those herbs! I love using a mix of Italian herbs – basil, parsley, thyme, rosemary, and marjoram – because they create such a fragrant and flavorful bread. Don’t be shy with them! If you only have dried herbs, that’s totally fine, just use about half the amount as fresh.

And finally, water temperature is key for activating the yeast. You want it warm, but not too hot. Around 70-80°F (21-27°C) is perfect. Too hot, and you’ll kill the yeast. Too cold, and it won’t activate properly.

Step-By-Step Instructions

Alright, let’s get baking!

1. Combine the dry ingredients: In the bowl of your stand mixer, combine the bread flour, all-purpose flour, yeast, parmesan cheese, sugar, garlic powder, onion powder, salt, basil, parsley, thyme, rosemary, marjoram, and black pepper. Give it a good whisk to make sure everything is evenly distributed.
2. Add the wet ingredients: Add the water and olive oil to the dry ingredients. Using the dough hook attachment, gradually add the water and start mixing on low speed.
3. Knead the dough: Gradually increase the speed to medium and knead the dough for about 8-10 minutes, until it forms a soft, slightly sticky dough.
4. First Rise: Transfer the dough to a lightly greased bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Shape the Bones: Gently punch down the dough to release the air. Divide the dough into two portions. Roll out the first portion into a 10×12-inch rectangle. Cut into 1 ½-inch wide strips.
6. Tie the Knots (or Twist!): Now for the fun part! Shape the strips into bone shapes by tying a simple knot at each end, or make ½-inch cuts along the strips and twist them.
7. Second Rise: Place the shaped bones onto parchment-lined baking sheets. Cover loosely and let them rise for another 30 minutes, until they’re nicely puffed up.
8. Bake: Preheat your oven to 350°F (175°C). Brush the bread bones with melted butter before baking. Bake for 25 minutes, or until golden brown.
9. Final Touch: As soon as they come out of the oven, brush them with another layer of melted butter. This gives them that extra shine and flavor!
10. Cool & Enjoy: Let the bread bones cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm with your favorite dipping sauce.

Expert Tips

• Don’t overwork the dough: Overkneading can result in tough bread.
• Warm environment for rising: A warm kitchen helps the dough rise faster. You can even turn on your oven to the lowest setting for a few minutes, then turn it off and place the dough inside.
• Parchment paper is your friend: It prevents the bread bones from sticking to the baking sheet.

Variations

• Vegan Adaptation: Substitute the parmesan cheese with nutritional yeast and use a vegan butter alternative.
• Gluten-Free Adaptation: Use a gluten-free bread flour blend. I recommend one that includes xanthan gum for better texture. You might need to adjust the amount of water slightly.
• Spice Level Adjustment: Add a pinch of red pepper flakes to the dough for a little heat. My friend Sarah loves doing this!
• Festival Adaptations: For Halloween, shape the bones into spooky skeletons. For Christmas, you can braid the dough or shape it into Christmas trees.

Serving Suggestions

These bread bones are amazing with marinara sauce for dipping. But don’t stop there! They’re also delicious with pesto, garlic butter, or even a creamy cheese dip. We love them alongside a hearty Italian soup.

Storage Instructions

Store leftover bread bones in an airtight container at room temperature for up to 2 days. You can also freeze them for up to 2 months. Just wrap them tightly in plastic wrap and then place them in a freezer bag. Reheat in the oven or toaster oven for best results.

FAQs

What type of flour is best for these bread bones?

A blend of bread flour and all-purpose flour works best! Bread flour gives it chewiness, and all-purpose keeps it tender.

Can I make the dough ahead of time?

Absolutely! You can make the dough up to 24 hours in advance. Let it rise once, then punch it down and store it in the refrigerator. Bring it to room temperature before shaping and baking.

Can I freeze the baked bread bones?

Yes, you can! Wrap them tightly and freeze for up to 2 months.

What is the best sauce for dipping?

Marinara is classic, but pesto, garlic butter, or a creamy cheese dip are all fantastic options.

How can I adjust the herb flavors to my preference?

Feel free to experiment with different herbs! Add more of your favorites or try adding some oregano or sage.

What does the water temperature affect in this recipe?

Water temperature is crucial for activating the yeast. Warm water (70-80°F / 21-27°C) provides the ideal environment for the yeast to thrive and make the dough rise.