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Parmesan Fennel Breadsticks

  • Yield: 8 servings


  • 1 teaspoon active dry yeast
  • 1/2 cup warm water (about 110 degrees)
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped fresh fennel leaves
  • 1 teaspoon Creole Seasoning
  • 1 cup plus 1 tablespoon all-purpose flour
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt


  • Line a large baking sheet with parchment or wax paper. In a bowl, dissolve the yeast in the water. Add the salt, sugar, Parmesan, garlic, fennel leaves and Creole seasoning, and mix until thoroughly blended. Using a wooden spoon, mix in the flour until thoroughly incorporated into a ball of dough. Don't overmix. Preheat the oven to 300 degrees. On a lightly floured surface, pat out the dough with your hands until you have a rough square about 8 by 8 inches. Use a pastry cutter to cut 8 equal strips of the dough, and roll each out into a skinny log about 13 to 14 inches long. Place the sticks on the baking sheet, brush them with the olive oil, sprinkle with lightly with the kosher salt, and bake until brown, about 30 minutes. Remove from the oven and serve warm.