Pumpkin Seed Breadsticks

Pumpkin Seed Breadsticks - delicious savory breadsticks with Italian seasoning and topped with roasted, salted pumpkin seeds.

It's time for TwelveLoaves again! Our monthly themed bread baking party and this month the theme is, what else but 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!

Pumpkin Seed Breadsticks - delicious savory breadsticks with Italian seasoning and topped with roasted, salted pumpkin seeds.Click to Tweet

How to Make Pumpkin Seed Breadsticks

Start by combining the yeast, along with ¾ cup of the warm water, sugar, and ½ 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

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.

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.

Let the Dough Rise

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 ½ hours. I had really active yeast and it was in a very cozy spot in the kitchen.

Shape and Score the Dough

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 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.

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 the Breadsticks

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!

More Bread Recipes on Never Enough Thyme:

• Easy Homemade Bread Recipe
• Whole Wheat Sourdough Bread
• Steakhouse Honey Wheat Bread
• Whole Wheat Focaccia with Olives and Sun-Dried Tomatoes
• Homemade Soft Pretzels
• Pane Bianco Filled with Tomato, Basil, and Garlic
• Cinnamon Rolls with Cream Cheese Icing

breadstick recipes from Other Bloggers:

• Cheesy Garlic Beer Breadsticks from Handle the Heat
• Pumpkin-Cranberry Breadsticks from Recipe Girl
• Cinnamon Sugar Breadsticks from Mama's Minutia
• Prosciutto Wrapped Breadsticks from Noble Pig

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Pumpkin Seed Breadsticks

Delicious savory breadsticks topped with salted, roasted pumpkin seeds.

5 from 1 vote

Print Pin Rate

Course: Breads

Cuisine: American

Prep Time: 2 hours 45 minutes

Cook Time: 35 minutes

Total Time: 3 hours 20 minutes

Servings: 10 servings

Calories: 296kcal

Author: Lana Stuart

Ingredients

• 1 pkg. active dry yeast
• 1 ½ cups warm 110-115 degrees F water
• 1 tbsp sugar
• 4 ¼ cups bread flour
• ¼ cup freshly grated Parmesan cheese
• 2 tbsp Italian seasoning
• 1 tsp kosher salt
• 2 tbsp Olive oil for greasing bowl and baking sheet

For the topping:

• 1 egg
• 1 tbsp water
• ½ cup toasted salted pumpkin seeds
• 1 tsp. coarse salt
• ½ tsp. ground black pepper

Instructions

• Combine the yeast, along with ¾ cup of the warm water, sugar, and ½ 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

Nutrition Information

Serving: 2pieces | Calories: 296kcal | Carbohydrates: 42g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 596mg | Potassium: 91mg | Fiber: 2g | Sugar: 2g | Vitamin A: 60IU | Calcium: 59mg | 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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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Lana Stuart

Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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