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!
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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.
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📖 Recipe
Pumpkin Seed Breadsticks
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 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.
Nutrition Information
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.
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!