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Pumpkin Seed Breadsticks - delicious savory breadsticks with Italian seasoning and topped with roasted, salted pumpkin seeds. From @NevrEnoughThyme https://www.lanascooking.com/pumpkin-seed-breadsticks/
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Pumpkin Seed Breadsticks

Delicious savory breadsticks topped with salted, roasted pumpkin seeds.
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

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

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