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Homemade Pumpkin Seed Breadsticks

If you enjoy baking yeast breads, you’ll love trying your hand at these savory Pumpkin Seed Breadsticks. These savory homemade, from scratch breadsticks are baked with Parmesan cheese and Italian seasonings and topped with roasted, salted pumpkin seeds. Enjoy them with everything from soup to chili and pasta to salad.

This time of year is perfect for baking. I’ve been having so much fun in the kitchen baking brownies, cookies, and breads. 

Finished breadsticks wrapped in a kitchen towel.

Of all the kinds of baking I do, making yeast breads is my favorite! I love everything about it from watching the yeast proof to kneading the dough, to watching it rise. 

If you’ve never done much baking, these Pumpkin Seed Breadsticks would be a great starter project. It’s a very easy recipe that always turns out great. Give it a try!

Ingredient Notes

  • Yeast (I used active dry yeast in this recipe. Confused about yeast? Here’s a great explanation of the different kinds.)
  • Bread Flour (It’s important to use the correct kind of flour when baking yeast breads. I can’t suggest you substitute another kind in this recipe.)
  • Toasted, Salted Pumpkin Seeds (Available for purchase in most grocery stores. Or, if you have a fresh pumpkin you can always make your own.

The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.

How to Make Pumpkin Seed Breadsticks

Add Ingredients to the Mixer Bowl

Start by combining 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.

Mix and Knead the Dough

Adding ingredients to proofed yeast in a stand mixer bowl.

Once the yeast is frothy, add in the remaining water, flour, Parmesan cheese, Italian seasoning, and salt.

Beat at low speed using the mixer’s paddle attachment (or by hand with a wooden spoon) until the flour is incorporated and a soft dough forms.

Completed kneading dough in a bowl.

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.

Dough in a mixing bowl before rising.

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

Let the Dough Rise

Dough in a mixing bowl after rising.

Cover the bowl with plastic wrap and set it 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.

Shape and Score the Dough

Dough pressed into baking sheet and cut into strips.

Generously oil a lipped baking sheet. Gently deflate the dough down and 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 it’s relaxed enough to work with.

Using a pizza cutter or very sharp knife, cut the dough lengthwise into about 1” strips. Make one final cut crosswise.

Second Rise and Toppings

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.

Dough topped with seeds, salt, and pepper.

Beat the egg and water together and brush over the top of the breadsticks.

Pumpkin seeds and salt for topping the dough.

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 the Breadsticks

Cutting the baked breadsticks along score lines.

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.

Finished breadsticks wrapped in a kitchen towel.

Tips and Variations

  • These breadsticks keep well at room temperature for up to a week. They can also be frozen for about two months when well wrapped and placed in a zip top bag.
  • Substitute any kind of toasted, salted nuts or seeds for the topping. Or use a mixture. A combination of sunflower seeds, sesame seeds, and poppy seeds is very good.
Lana Stuart.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

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Finished breadsticks wrapped in a kitchen towel.

Pumpkin Seed Breadsticks

These delicious Pumpkin Seed Breadsticks are baked with Parmesan cheese and Italian seasonings and topped with roasted, salted pumpkin seeds.
5 from 1 vote
Print It Rate It
Course: Breads
Cuisine: American
Prep Time: 2 hours 45 minutes
Cook Time: 35 minutes
Total Time: 3 hours 20 minutes
Servings: 10 servings
Calories: 274kcal
Author: Lana Stuart

Ingredients

  • 1 package active dry yeast
  • 1 ½ cups warm water (110-115 degrees F)
  • 1 tablespoon sugar
  • 4 ¼ cups bread flour
  • ¼ cup freshly grated Parmesan cheese
  • 2 tablespoons Italian seasoning
  • 1 teaspoon kosher salt
  • 2 tablespoons Olive oil for greasing bowl and baking sheet

For the topping:

  • 1 egg
  • 1 tablespoon water
  • ½ cup toasted, salted pumpkin seeds
  • 1 teaspoon coarse salt
  • ½ teaspoon 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

Ingredients
  • I used active dry yeast in this recipe. If you’re confused about yeas, here’s a great explanation of the different kinds.
  • Be sure to use bread flour in this recipe.
  • Toasted, salted pumpkin seeds are available for purchase in most grocery stores. Or, if you have a fresh pumpkin you can always make your own.
Tips and Variations
  • These breadsticks keep well at room temperature for up to a week. They can also be frozen for about two months when well wrapped and placed in a zip top bag.
  • Substitute any kind of toasted, salted nuts or seeds for the topping. Or use a mixture. A combination of sunflower seeds, sesame seeds, and poppy seeds is very good.

Nutrition Information

Serving 2pieces | Calories 274kcal | Carbohydrates 41g | Protein 10g | Fat 8g | Saturated Fat 2g | Polyunsaturated Fat 2g | Monounsaturated Fat 3g | Trans Fat 1g | Cholesterol 18mg | Sodium 528mg | Potassium 122mg | Fiber 2g | Sugar 2g | Vitamin A 62IU | Vitamin C 1mg | Calcium 60mg | Iron 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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31 Comments

  1. SeattleDee says:

    I don’t typically eat anything pumpkin, but these pumpkin seed breadsticks will make me eat my words! They sound irresistible.

  2. Lauren @ Healthy Delicious says:

    I’ve never seen pumpkin seeds on a breadstick before – what a unique idea!

  3. Kellie @ The Suburban Soapbox says:

    I have everything I need to make these! They will go wonderfully with garlicy pasta!!

  4. 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!

  5. Nancy P.@thebittersideofsweet says:

    I love that you added pumpkin seeds to breadsticks! They look amazing!

  6. 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!!

    1. 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.

  7. Kim (Feed Me, Seymour) says:

    Breadsticks are my favorite! This version is fantastic!

  8. 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!

  9. 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.

  10. Nikki @ NikSnacks says:

    Mmm! I love the pumpkin seeds on top! I’d eat the whole pan. And not think about sharing lol

  11. Nutmeg Nanny says:

    These are such beautiful looking breadsticks! I love that they are topped with pumpkin seeds, yum!

  12. Paula - bell'alimento says:

    I’ve got my soup ready all I need are a few of these breadsticks!

  13. 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.

  14. Those look lovely. I really like the savory aspect.

    Miss P

    1. Lana Stuart says:

      I was amazed that the pumpkin seeds after further baking tasted almost exactly like roasted skin-on Spanish peanuts! So good.

  15. Ashley @ Wishes & Dishes says:

    A bread baking party is my kinda party!! Love these breadsticks! I want to try them for Thanksgiving!

  16. Amanda @ The Kitcheneer says:

    Such a clever idea Lana! I bet these would pair perfectly with an Autumn salad!

    1. Lana Stuart says:

      Yes, Amanda, they’re perfect with salad!

  17. 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 =)

  18. Karen @ Karen's Kitchen Stories says:

    I love that you used pumpkin seeds and these breadsticks look and sound wonderful!

  19. Jessica (Savory Experiments) says:

    These look great!!! I have some leftover pumpkin seeds from a cake this weekend!

  20. 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!

  21. Cookin Canuck says:

    What a fun way to change up breadsticks, Lana! These would be so good dipped into a bowl of creamy soup.

  22. 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!!

    1. Lana Stuart says:

      Thanks, Lora! I’m enjoying the group so much!

  23. What a great idea! These would make a boring bowl of soup so much more fun!

  24. 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. :)

    1. Lana Stuart says:

      They’re particularly good with homemade tomato soup!

  25. My family would gobble these up! I love that you garnished with pumpkin seeds…a lovely crunchy addition!

    1. Lana Stuart says:

      The pumpkin seeds did make a really delicious topping, Liz. Very crunchy and toasty!