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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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.
I don’t typically eat anything pumpkin, but these pumpkin seed breadsticks will make me eat my words! They sound irresistible.
I’ve never seen pumpkin seeds on a breadstick before – what a unique idea!
I have everything I need to make these! They will go wonderfully with garlicy pasta!!
I am afraid I would make a piglet of myself if I had the opportunity. What an excellent idea—and the seeds were purrfect!
I love that you added pumpkin seeds to breadsticks! They look amazing!
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!!
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.
Breadsticks are my favorite! This version is fantastic!
These look amazing! I’ve never actually made yeasted breadsticks but I need to change that. Love the added pumpkin seeds here!
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.
Mmm! I love the pumpkin seeds on top! I’d eat the whole pan. And not think about sharing lol