Pumpkin Seed Breadsticks

It’s time for TwelveLoaves again! Our monthly themed bread baking party and this month the theme is, what else (?) pumpkin! I’m sure most of the other bakers are going to tempt you with delicious sweet breads, loaves, and buns flavored with luscious pumpkin puree, but I took a little different tack and featured roasted, salted pumpkin seeds.

We have enjoyed these Pumpkin Seed Breadsticks with soup and chili and even with our favorite pasta and tomato sauce. Hope you enjoy them, too!

Start by combine the yeast, along with 3/4 cup of the warm water, sugar, and 1/2 cup of the flour, in the bowl of a stand mixer (or large mixing bowl if preparing by hand). Mix well and set aside to proof for about 10 minutes.

When the yeast is frothy, add the remaining water and flour, Parmesan, Italian seasoning, and salt. Beat at low speed using the mixer’s paddle attachment (or with a wooden spoon) until the flour is incorporated and a soft dough forms.

Replace the mixer’s paddle attachment with the dough hook and knead at medium speed for about 2 minutes. Increase the speed to high and continue kneading for an additional 3 to 4 minutes or until the dough forms a soft ball and is springy (if kneading by hand it will take about 10-12 minutes total). Check the dough several times during machine kneading and if it seems too soft, add a tablespoon or two of flour.

Lightly grease a large mixing bowl with olive oil. Add the dough, turning it so that all sides are coated with oil.

Cover the bowl with plastic wrap and set aside to rise for 1 to 2 hours or until doubled. This was my dough after 1 1/2 hours. I had really active yeast and it was in a very cozy spot in the kitchen.

Generously oil a lipped baking sheet. Punch the dough down and gently press it into the oiled baking sheet. If the dough resists being pressed into the baking sheet, allow it to rest for 5-10 minutes until relaxed enough to work with. Using a pizza wheel or very sharp knife, cut the dough lengthwise into about 1” strips. Make one final cut crosswise. Cover the pan with plastic wrap and let the breadsticks rise for about 30 minutes.

When ready to bake, preheat the oven to 400 degrees. Beat the egg and water together and brush over the top of the breadsticks. Sprinkle the dough with the pumpkin seeds, salt, and black pepper. I used a coarse red sea salt because I just happened to have it on hand. Use any coarse salt you like. Very gently press the pumpkin seeds onto the dough to help them adhere.

Bake for 25-35 minutes or until a deep golden color. Remove from the oven and cool for 5 minutes. Cut along the score lines with a sharp knife to separate the breadsticks.

Enjoy!

Pumpkin Seed Breadsticks

Prep Time: 2 hours 45 minutes

Cook Time: 35 minutes

Total Time: 3 hours 20 minutes

Delicious savory breadsticks topped with salted, roasted pumpkin seeds.

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Ingredients

• 1 pkg. active dry yeast
• 1 1/2 cups warm (110-115 degrees F) water
• 1 tblsp. sugar
• 4 1/4 cups bread flour
• 1/4 cup freshly grated Parmesan cheese
• 2 tblsp. Italian seasoning
• 1 tsp. kosher salt
• Olive oil (for greasing bowl and baking sheet)

For the topping:

• 1 egg
• 1 tblsp. water
• 1/2 cup toasted, salted pumpkin seeds
• 1 tsp. coarse salt
• 1/2 tsp. ground black pepper

Instructions

2. Combine the yeast, along with 3/4 cup of the warm water, sugar, and 1/2 cup of the flour, in the bowl of a stand mixer (or large mixing bowl if preparing by hand). Mix well and set aside to proof for about 10 minutes.
3. When the yeast is frothy, add the remaining water and flour, Parmesan, Italian seasoning, and salt. Beat at low speed using the mixer’s paddle attachment (or with a wooden spoon) until the flour is incorporated and a soft dough forms.
4. Replace the mixer’s paddle attachment with the dough hook and knead at medium speed for about 2 minutes. Increase the speed to high and continue kneading for an additional 3 to 4 minutes or until the dough forms a soft ball and is springy (if kneading by hand it will take about 10-12 minutes total). Check the dough several times during machine kneading and if it seems too soft, add a tablespoon or two of flour.
5. Lightly grease a large mixing bowl with olive oil. Add the dough, turning it so that all sides are coated with oil. Cover the bowl with plastic wrap and set aside to rise for 1 to 2 hours or until doubled.
6. Generously oil a lipped baking sheet. Punch the dough down and gently press it into the oiled baking sheet. If the dough resists being pressed into the baking sheet, allow it to rest for 5-10 minutes until relaxed enough to work with. Using a pizza wheel or very sharp knife, cut the dough lengthwise into about 1” strips. Make one final cut crosswise. Cover the pan and let the breadsticks rise for about 30 minutes.
7. When ready to bake, preheat the oven to 400 degrees. Beat the egg and water together and brush over the top of the breadsticks. Sprinkle the dough with the pumpkin seeds, salt, and black pepper. Very gently press the pumpkin seeds onto the dough to help them adhere.
8. Bake for 25-35 minutes or until a deep golden color. Remove from the oven and cool for 5 minutes. Cut along the score lines with a sharp knife to separate the breadsticks.

Notes

Adapted from "Soup of the Day" by Ellen Brown

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More breadstick recipes you might enjoy from around the internet:

• The Olive Garden Bread Sticks from Copykat Recipes
• Cheesy Garlic Beer Breadsticks from Handle the Heat
• Pumpkin-Cranberry Breadsticks from Recipe Girl
• Cheesy Rosemary Breadsticks from Life’s Ambrosia
• Cinnamon Sugar Breadsticks from Mama’s Minutia
• Prosciutto Wrapped Breadsticks from Noble Pig

What I was up to…

• One year ago: Corn Dodgers and Penne with Creamy Guanciale Sauce
• Two years ago: Carrot-Pecan Quick Bread and Spiced Hot Cocoa
• Three years ago: Baked Buffalo Wings and Sweet and Sour Meatballs
• Four years ago: Olive-Rosemary French Toast and Chicken Country Captain
• Five years ago: Country Fried Steak and Banana Nut Bread

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and run with the help of Heather of girlichef, which runs smoothly with the help of our bakers.

Our host this month is Renee from Kudos Kitchen by Renee, and our theme is Pumpkin. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s tempting selection of #TwelveLoaves Apple Breads!

#TwelveLoaves: Pumpkin

• Cranberry Pumpkin Rolls from Karen’s Kitchen Stories
• Cream Cheese Filled Pumpkin Muffins from That Skinny Chick Can Bake
• Crusty Pumpkin Rosemary Bread from Culinary Adventures with Camilla
• Giant Pumpkin Spice Cinnamon Rolls from girlichef
• Pumpkin Challah Bread from Cake Duchess
• Pumpkin Chocolate Pocky Muffins from NinjaBaking.com
• Pumpkin Cinnamon Rolls from A Shaggy Dough Story
• Pumpkin Seed Breadsticks from Never Enough Thyme
• Savory Ginger Pumpkin Spice Bread from Kudos Kitchen by Renee
• Spice Pumpkin Bread from Basic N Delicious

If you’d like to add your bread to this month’s #TwelveLoaves collection, here’s what you need to do:

1. Post your Twelve Loaves bread on your blog, making sure to mention the Twelve Loaves challenge in your blog post (this helps us to get more members as well as share everyone’s posts).
2. Please link your post to the linky tool at the bottom of this blog. The bread MUST meet the Twelve Loaves theme (enter theme).
3. Share your Twelve Loaves bread (must be baked and posted this month) on your blog by enter the last day of the month.