Pumpkin Breadsticks are really perfect for all our gatherings in the upcoming weeks. They are almost like mini baguettes which fit to many dishes. Even if you just serve them with some olive oil and sea salt, they will make a difference!
As we all know, the pumpkin season is really over now. But we simply want to share these pumpkin breadsticks with you. The golden color makes them incredibly appetizing and the pumpkin puree makes them fluffy and light.
They really can be combined with many dishes as a side dish. Whether a soup or a stew, they really go well with anything!
How does the preparation of pumpkin breadsticks work?
If you do not have a fresh pumpkin on hand, or even have eaten it all on Thanksgiving, then you can of course also use pumpkin from the can.
Personally, I have only the experience that the pumpkin from the can does not have this great golden color. But the taste is really the same!
How can I vary these sticks?
Naturally, there are no limits here again. You can also prepare these pumpkin breadsicks as a sweet variant. For that I would recommend a bit of cinnamon and sugar. Then you could almost think they are Snickerdoodle Pumpkin Bread Sticks! 🙂 And by the way, we also have a great Snickerdoodle Cookie recipe for you! 🙂
Seeded Pumpkin Breadsticks
- 340 g Pumpkin Puree
- 2 tbsp Honey
- 120 ml tepid water
- 2 tbsp Olive Oil
- 1 pkg Dry active yeast
- 2 tsp Salt
- 1 tsp Garlic Powder
- 360 g All-Purpose Flour
- 1 pcs Egg beaten with 1 tbsp water
- 2 tbsp Sunflower Seeds
- 2 tsp Sesame Seeds
- 2 tsp Black Sesame Seeds
- 2 tsp Flax Seeds
- In the bowl of a stand mixer, fitted with the dough hook, combine the pumpkin, honey, water, oil and yeast until evenly incorporated. Add ca. 120g of flour along with the salt, garlic, 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 180 ºC. 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 30cm 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 your BeastFeast!