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.
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 and 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! And be sure to check out all my yeast bread recipes.
— This post was originally published on November 4, 2014. It has been updated with additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 3 Hours, 20 Minutes
Servings: 10
Primary Ingredient(s): Yeast, bread flour, Parmesan cheese, Italian seasoning, pumpkin seeds
Skill Level: Easy
Ingredient Notes
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- Yeast — I used active dry yeast in this recipe. Confused about yeast? Here’s a great explanation of the different kinds.
- Bread Flour — You’ll always have the best results using the specific flour called for in yeast bread recipes. However, that having been said, you can use all-purpose flour in place of bread flour, being aware that the results will be less chewy and have a softer structure because of the lower gluten content in all-purpose vs bread flour.
- 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.
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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.
Let the Dough Rise
- 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 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
- 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. Cover the pan with plastic wrap and let the breadsticks rise for about 30 minutes.
Add the Toppings
- 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.
Pro Tip
In the photo you’ll see that 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
- 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.
Recipe Tips
- 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.
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Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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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 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.3/4 cup warm water, 1/2 cup flour1 package active dry yeast, 1 tablespoon sugar
- 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.3/4 cup warm water, 3 3/4 cups flour¼ cup freshly grated Parmesan cheese, 2 tablespoons Italian seasoning, 1 teaspoon kosher salt
- 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.2 tablespoons Olive oil
- 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.1 egg, 1 tablespoon water, ½ cup toasted, salted pumpkin seeds, 1 teaspoon coarse salt, ½ teaspoon ground black pepper
- 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
- I used active dry yeast in this recipe. If you’re confused about types of yeast, here’s a great explanation of the different kinds.
- 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
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.
These are such beautiful looking breadsticks! I love that they are topped with pumpkin seeds, yum!
I’ve got my soup ready all I need are a few of these breadsticks!
These look wonderful! I’m pinning them so I can give them a try sometime. They’d be perfect with many soups.
Those look lovely. I really like the savory aspect.
Miss P
I was amazed that the pumpkin seeds after further baking tasted almost exactly like roasted skin-on Spanish peanuts! So good.
A bread baking party is my kinda party!! Love these breadsticks! I want to try them for Thanksgiving!
Such a clever idea Lana! I bet these would pair perfectly with an Autumn salad!
Yes, Amanda, they’re perfect with salad!
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 =)
I love that you used pumpkin seeds and these breadsticks look and sound wonderful!
These look great!!! I have some leftover pumpkin seeds from a cake this weekend!
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!
What a fun way to change up breadsticks, Lana! These would be so good dipped into a bowl of creamy soup.
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!!
Thanks, Lora! I’m enjoying the group so much!
What a great idea! These would make a boring bowl of soup so much more fun!
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. :)
They’re particularly good with homemade tomato soup!
My family would gobble these up! I love that you garnished with pumpkin seeds…a lovely crunchy addition!
The pumpkin seeds did make a really delicious topping, Liz. Very crunchy and toasty!