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
Delicious savory breadsticks topped with salted, roasted pumpkin seeds.
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
- 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.
- 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.
- 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.
- 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:
- 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).
- Please link your post to the linky tool at the bottom of this blog. The bread MUST meet the Twelve Loaves theme (enter theme).
- Share your Twelve Loaves bread (must be baked and posted this month) on your blog by enter the last day of the month.
SeattleDee says
I don’t typically eat anything pumpkin, but these pumpkin seed breadsticks will make me eat my words! They sound irresistible.
Lauren @ Healthy Delicious says
I’ve never seen pumpkin seeds on a breadstick before – what a unique idea!
Kellie @ The Suburban Soapbox says
I have everything I need to make these! They will go wonderfully with garlicy pasta!!
Carol at Wild Goose Tea says
I am afraid I would make a piglet of myself if I had the opportunity. What an excellent idea—and the seeds were purrfect!
Nancy [email protected] says
I love that you added pumpkin seeds to breadsticks! They look amazing!
Nancy Buchanan says
I could eat the entire pan of these Lana! In the sea of pumpkin recipes this is a welcome and refreshing change! Looove the pumpkin seeds! These would be terrific with anything during the holidays and a terrific “nosh” to have on hand!!
Lana Stuart says
Thank you, Nancy. I wanted to do something for the pumpkin challenge that *wasn’t* pumpkin puree. Besides being a nice accompaniment for soups and chilis, these breadsticks would be great for a holiday cocktail party as well.
Kim (Feed Me, Seymour) says
Breadsticks are my favorite! This version is fantastic!
Erin @ Texanerin Baking says
These look amazing! I’ve never actually made yeasted breadsticks but I need to change that. Love the added pumpkin seeds here!
Robin @ A Shaggy Dough Story says
I love a soft, chewy breadstick and these look fab! I keep trying to get over my aversion to big seeds and nuts–there’s no place for a nut hater a nut lover’s world–and these might just do the trick. I’ll definitely be trying them, especially with a big bowl of chili.
Nikki @ NikSnacks says
Mmm! I love the pumpkin seeds on top! I’d eat the whole pan. And not think about sharing lol
Nutmeg Nanny says
These are such beautiful looking breadsticks! I love that they are topped with pumpkin seeds, yum!
Paula - bell'alimento says
I’ve got my soup ready all I need are a few of these breadsticks!
Amy (Savory Moments) says
These look wonderful! I’m pinning them so I can give them a try sometime. They’d be perfect with many soups.
Miss P says
Those look lovely. I really like the savory aspect.
Miss P
Lana Stuart says
I was amazed that the pumpkin seeds after further baking tasted almost exactly like roasted skin-on Spanish peanuts! So good.
Ashley @ Wishes & Dishes says
A bread baking party is my kinda party!! Love these breadsticks! I want to try them for Thanksgiving!
Amanda @ The Kitcheneer says
Such a clever idea Lana! I bet these would pair perfectly with an Autumn salad!
Lana Stuart says
Yes, Amanda, they’re perfect with salad!
The Ninja Baker says
Your breadsticks would be the ideal companion to a a hearty bowl of chili! Thank you for sharing your recipe for a very genius idea =)
Karen @ Karen's Kitchen Stories says
I love that you used pumpkin seeds and these breadsticks look and sound wonderful!
Jessica (Savory Experiments) says
These look great!!! I have some leftover pumpkin seeds from a cake this weekend!
Renee - Kudos Kitchen says
Love your take on the pumpkin theme this month, Lana! Your bread sticks look like great dippers. Nice and chewy! Thanks for the recipe. I’ll be trying these one day soon. Thanks for baking along with us this month!
Cookin Canuck says
What a fun way to change up breadsticks, Lana! These would be so good dipped into a bowl of creamy soup.
Lora @cakeduchess says
These pumpkin seed breadsticks are fantastic, Lana! The weather has been cool (even very cold one day)these days and I’m craving a luscious bowl of soup and a few of your breadsticks! Perfect for our pumpkin #TwelveLoaves month!!
Lana Stuart says
Thanks, Lora! I’m enjoying the group so much!
Sues says
What a great idea! These would make a boring bowl of soup so much more fun!
Heather // girlichef says
Oh, these look fantastic – I love that you went the route of the pumpkin seed. I would be entirely happy with a few of these and a steaming bowl of soup right about now. :)
Lana Stuart says
They’re particularly good with homemade tomato soup!
Liz says
My family would gobble these up! I love that you garnished with pumpkin seeds…a lovely crunchy addition!
Lana Stuart says
The pumpkin seeds did make a really delicious topping, Liz. Very crunchy and toasty!