Seeded Pumpkin Breadsticks

I recently had the awful realization that I don’t make homemade breadsticks nearly enough as I should. They’re perfect for dunking into soups or stews, serving with various dips, or even just eating them warm all by themselves. I wanted to change all that with these Seeded Pumpkin Breadsticks. Tis the pumpkin season and so it seems like the right thing to make. They’re not sweet at all, which is what I fear most people think about when they see pumpkin recipes, but thanks to some spices in the dough, they’re perfectly flavored and go so well with the multi-seeded topping. And if you’re not a fan of breadsticks, I’ve given you some instructions for turning these into small rolls or even larger sandwich rolls! The world is your oyster with this recipe and you should definitely make them as soon as possible. 

Let’s start by making the yeasted pumpkin dough. In the bowl of a stand mixer, fitted with the dough hook, combine the pumpkin purée, honey, warm water, oil and instant yeast until evenly incorporated.

**Note: We’re using instant yeast for this because it bypasses the need to bloom the active dry yeast. If you don’t have instant yeast, feel free to use a 1/4-ounce packet of active dry yeast and bloom it in the warm water (mixed with the honey) before adding it to this step!**

Add 1 cup of flour along with the salt, granulated garlic, granulated onion, and chili or cayenne powder.

**Note: I like the kick that the cayenne or chili powder gives to the breadsticks. You can feel free to use anywhere up to a teaspoon depending on your level of heat preference. I’ve written the recipe with a 1/2 teaspoon of it and it’s the perfect amount without being too hot.**

Stir on low until the mixture is combined. You might need to stop the machine and scrape down the sides and bottom of the bowl to make sure it’s evenly combined.

While the machine is running, slowly add as much of the remaining flour as needed to create a smooth and soft dough that pulls away from the sides. Knead on high for about 5 to 7 minutes until soft. Transfer the dough to a lightly oiled bowl and cover loosely with plastic wrap and a damp kitchen towel. Allow to rise in a warm spot until doubled in size, about 1 hour.

Transfer the dough to a very lightly floured work surface. Cut into twelve even portions. Cover the dough portions. Working with one piece at a time, roll out each into a 12-inch long rope. Place the rolled dough onto baking sheets that have been lined with parchment paper. Cover the pans loosely with plastic wrap and a damp kitchen towel and allow to rise for 30 minutes.

**Note: You only want a very very small amount of flour on the board and your hands. If there is too much flour, the dough will become dry and you won’t be able to roll it out. You’ll want to have about six ropes of dough on each pan, spacing them out evenly for rising.**

In a small bowl, combine all of the topping (except for the egg) until evenly incorporated. Brush the breadsticks with egg wash and sprinkle on a liberal amount of the topping on each breadstick.

Bake in a preheated 400°F oven until golden brown and puffed up, about 18 to 20 minutes. Remove from the oven and allow to cool slightly before serving.

If you plan on freezing the breadsticks, leave them on a single on the baking sheets and flash freeze them for about 30 minutes. Then transfer to freezer bags or airtight containers. Store them in the fridge for up to 3 months. Rewarm in a 350°F oven!

I love these breadsticks because they’re the perfect accompaniment for all of your favorite autumn soups or stews. Try dunking them into the soups and stews because they’ll just make it perfect. 

You can also turn these into rolls if you’d like! Instead of rolling each portion into breadsticks, roll each between the palm of your hands to form a tight ball. Rise as directed and brush with egg wash and sprinkle with seeds. Bake as directed and you’ll have perfect pumpkin rolls! Also these would be great as large rolls for sandwiches. Divide into six portions instead and roll out into fatter mini baguettes. Then continue as directed and you’ll have large rolls for all sorts of different sandwiches!

I love these breadsticks so much that they just might be my new favorite (savory) pumpkin recipe of all time. That’s a loaded statement, but one that I’ll stand by because I really want you, no need you to give this recipe a try. Let me know what you think below!

Seeded Pumpkin Breadsticks

These seriously addicting Seeded Pumpkin Breadsticks are a savory and flavorful breadstick that goes perfect with any comforting Autumn soup or stew!

Servings 12 breadsticks

Prep Time 1 hour hr 35 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 55 minutes mins

Ingredients

Breadsticks:

• 1 1/2 cups pumpkin puree
• 2 tablespoons honey
• 1/2 cup lukewarm water
• 2 tablespoons vegetable oil
• 2 teaspoons instant yeast
• 2 teaspoons salt
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1/2 teaspoon chili or cayenne pepper
• 3 1/2 to 4 cups all-purpose flour

Topping:

• 1 large egg beaten with splash of water
• 1/2 cup pepitas
• 2 tablespoons sunflower seeds
• 1 tablespoon poppy seeds
• 2 teaspoons sesame seeds
• 2 teaspoons black sesame seeds
• 2 teaspoons flax seeds
• 2 teaspoons coarse salt

Instructions

• In the bowl of a stand mixer, fitted with the dough hook, combine the pumpkin, honey, water, oil and yeast until evenly incorporated. Add 1 cup of flour along with the salt, garlic, onion, and chili powder and stir until combined. While the machine is running, slowly add as much of the remaining flour as needed to create a smooth and soft dough that pulls away from the sides. Knead on high for about 5 to 7 minutes until soft. Transfer the dough to a lightly oiled bowl and cover loosely with plastic wrap and a damp kitchen towel. Allow to rise in a warm spot until doubled in size, about 1 hour.
• Preheat oven to 400°F. Line two baking sheets with parchment paper and grease lightly with cooking spray, set aside.
• Transfer the dough to a very lightly floured work surface. Cut into twelve even portions. Cover the dough portions. Working with one piece at a time, roll out each into a 12-inch long rope. You only want a very very small amount of flour on the board and your hands. If there is too much flour, the dough will become dry and you won't be able to roll it out. Place the rolled dough onto the prepared baking sheets. You'll want to have about six ropes of dough on each pan, spacing them out evenly for rising. Continue rolling out the rest in the same manner. Cover the pans loosely with plastic wrap and a damp kitchen towel and allow to rise for 30 minutes.
• In a small bowl, combine all of the topping (except for the egg) until evenly incorporated. Brush the breadsticks with egg wash and sprinkle on a liberal amount of the topping on each breadstick. Bake until golden brown and puffed up, about 18 to 20 minutes. Remove from the oven and allow to cool slightly before serving. Enjoy!

Author: The Candid Appetite