Parmesan + Seed Breadsticks


 Prep Time : 15+ 15 Minutes | Cook Time : 10 Minutes | Total Time : 2 hours | Difficulty : Easy

Hello my lovelies! Entertaining season is upon us. We need snacks and things we can stash in the freezer to keep guests happy nibbling. These bread sticks are both. Chewy, moreish snacks that are easy to walk around with, dip in things and generally enjoy. The bit of twisting gives them a little pizzaz. We all need more of that. Especially at the holidays. Make a stack of these when you have time and pop them in the freezer. Thaw them in a 200C oven for 10 minutes for that fresh baked aroma and texture. Make some hummus or roasted carrot dip to go alongside. Super sorted.

Mix the flour and salt in a largish bowl and set aside.

Sprinkle the yeast over the warm water and leave to get frothy. Do this in a slightly larger cup or bowl that has enough space to add the yoghurt to.

Mix the yoghurt into the water and add to the flour.

Mix to a dough, cover and leave to rest for 10 minutes.

Knead the dough until smooth and elastic.

Pop it back into the bowl, cover and leave until doubled in size.

Sprinkle a little flour onto the bench. Tip the dough out and roll out into a rectangle about 5 mm thick. Make sure your rectangle is not wider than your baking sheet in one direction so the sticks will fit on the sheet. About 10 by 15 inches is good.

Brush the top with beaten egg. We want all the goodies to stick. Sprinkle over the pepper, seeds and parmesan until the surface is well covered.

Using a sharp knife cut the dough into strips about half an inch wide.

Lift up each strip by both ends and twist it several times then lay it onto a baking sheet lined with baking paper.

Repeat until all the sticks are on the sheets. If you can’t be bothered twisting you can just lay them on the sheets as is. Leave to rest for 20 minutes.

While the sticks are resting heat the oven to 200C (395F). Bake the sticks for 10 to 12 minutes until golden brown and crisp.

Transfer the sticks to a wire rack to cool completely. Serve with dips or on their own as an appetizer or snack. They are also a great addition to an antipasto platter.

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Parmesan + Seed Breadsticks


Prep Time : 15 +15 mins | Cook Time : 10 mins | Total Time : 2 hours | Difficulty : Easy | Makes : 20 sticks

Chewy breadsticks coated with tasty seeds and grated parmesan – a perfect snack for entertaining.

Ingredients:

For the dough:

  • 2 cups (300 grams) bread flour
  • 1 teaspoon salt
  • 1/2 cup + 2 tablespoons (150 mls) warm water
  • 1 teaspoon active dried yeast
  • 1/4 cup (75 grams) unsweetened greek yoghurt

To coat:

  • 1 egg, beaten
  • 1 tablespoon sesame seeds
  • 1 to 2 teaspoons poppy seeds
  • 2 tablespoons finely grated parmesan cheese
  • a few twists of black pepper

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Bowls and spoons
  • Baking sheets lined with baking paper

Directions:

Mix the flour and salt in a largish bowl and set aside.

Sprinkle the yeast over the warm water and leave to get frothy. Do this in a slightly larger cup or bowl that has enough space to add the yoghurt to.

Mix the yoghurt into the water and add to the flour. Mix to a dough, cover and leave to rest for 10 minutes.

Knead the dough until smooth and elastic.

Pop it back into the bowl, cover and leave until doubled in size.

Sprinkle a little flour onto the bench. Tip the dough out and roll out into a rectangle about 5 mm thick. Make sure your rectangle is not wider than your baking sheet in one direction so the sticks will fit on the sheet. About 10 by 15 inches is good.

Brush the top with beaten egg. We want all the goodies to stick. Sprinkle over the pepper, seeds and parmesan until the surface is well covered.

Using a sharp knife cut the dough into strips about half an inch wide.

Lift up each strip by both ends and twist it several times then lay it onto a baking sheet lined with baking paper.

Repeat until all the sticks are on the sheets. If you can’t be bothered twisting you can just lay them on the sheets as is. Leave to rest for 20 minutes.

While the sticks are resting heat the oven to 200C (395F). Bake the sticks for 10 to 12 minutes until golden brown and crisp.

Transfer the sticks to a wire rack to cool completely. Serve with dips or on their own as an appetizer or snack. They are also a great addition to an antipasto platter.

Cook’s Notes:

  • You can mix up the coating on these sticks to suit your tastes – add spices or other seeds like nigella or fennel
  • Switch out up to to 1 cup of the flour for an alternative like rye to change up the flavour of these breadsticks – you may need to adjust the amount of water if you do this as rye and whole wheat flour absorb more water

 – These breadsticks will keep at room temperature for a day or two – to make ahead freeze them and refresh in a hot oven for a few minutes – 

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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