Recipes » Bread Recipes » Homemade Pumpkin Seed Breadsticks

Homemade Pumpkin Seed Breadsticks

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These delicious Pumpkin Seed Breadsticks are baked with Parmesan cheese and Italian seasonings and topped with roasted, salted pumpkin seeds.
5 from 1 vote
Prep Time 2 hours 45 minutes
Cook Time 35 minutes
Finished breadsticks wrapped in a kitchen towel.

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.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

How to Make Pumpkin Seed Breadsticks

Let’s Go Step-by-Step

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.

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.

COOK’S TIP 
I used a coarse red sea salt because I just happened to have it on hand. Use any coarse salt you like.

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.

Have you tried this recipe? I’d really appreciate you giving it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card or in the comments section.
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Recipe

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 Save
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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31 Comments

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

  2. I am afraid I would make a piglet of myself if I had the opportunity. What an excellent idea—and the seeds were purrfect!