Seeded Pumpkin Bread Sticks

These festive seeded bread sticks are like mini baguettes and would make a great addition to any holiday table! We also have tons of other pumpkin recipes (scroll to bottom)!

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Prep Time: 20 minutes

Rising Time: Approximately 1 hour 30 minutes

Cook Time: 25 minutes

Servings: Roughly 6 bread sticks

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Ingredients

For the bread:

  • 1 1/2 cups pumpkin puree

  • 2 tsp yeast

  • 2 Tbsp honey

  • 1/2 cup lukewarm water

  • 2 Tbsp vegetable oil

  • 3 1/2 - 4 cups all purpose flour

  • 1/2 cup sunflower seeds

  • 2 Tbsp sesame seeds

  • 1 Tbsp flax seeds

  • 2 tsp salt

For the topping:

  • 1 egg lightly beaten

  • 1/4 cup pepitas pumpkin seeds

  • 1 Tbsp poppy seeds

  • 2 Tbsp sunflower seeds

Instructions

In a small bowl mix the yeast with the water and let stand for 10-15 minutes until it starts to bloom.

When the yeast is bubbling, in a different large bowl (or the bowl of a stand mixer fitted with the paddle attachment) combine the pumpkin puree, honey, vegetable oil and 1 cup of the flour. Add the yeast mixture. Mix until combined.

Stir in the seeds and salt, then switch to the kneading hook. Gradually add 2-3 cups more flour (we used 3 cups), kneading to incorporated and adding more as needed until you have a smooth and moist dough, that is not sticky or too dry.

Remove dough to a greased bowl, cover with plastic wrap and allow to rise until doubled, about 60-90 minutes. Place it in the warmest part of your kitchen where there is no draft.

Remove dough to a floured surface and gently deflate. Divide dough into 6 equal portions form into a log 1 1/2 inches wide and 12 inches long. Place onto a large, lightly greased baking sheet. Repeat with remaining dough pieces, placing sticks a couple of inches apart on the sheet. Cover with a clean tea towel and allow to rise until doubled, about 30-45 minutes.

Preheat oven to 400F.

Brush rolls with lightly beaten egg, then sprinkle with pepitas, poppy seed and sunflower seeds.

Bake in preheated oven for about 25 minutes, or until golden and hollow-sounding when tapped. Remove to a cooling rack to cool.

We served our breads with a maple butter. To make the maple butter: use two softened sticks of butter and 6 tablespoons of maple syrup. Whip the butter and slowly add the maple syrup. Adjust amount of syrup according to the texture of the butter (you don’t want the butter too thin).

Other Pumpkin Recipes