These extra crunchy breadsticks with seasoned breadcrumbs are coated with seasoned breadcrumbs to give them extra flavour and an amazing crunch factor. They’re great with a creamy spread like hummus or make them for your next charcuterie board.

The best part is that the dough is super simple. It’s the same dough I used to make Caramelized Cabbage Phyllo Spirals and Flaky Cabbage Stuffed Savoury Pancakes – only this time with a bit of yeast to make them rise.

The recipe is super simple. All you need is:

• 600g all-purpose flour
• 370g water at room temperature
• 2 teaspoons instant yeast
• 1 teaspoon sea salt
• 1 cup of seasoned breadcrumbs

Seasoned breadcrumbs: For the seasoned breadcrumbs you can either buy pre-seasoned breadcrumbs or quickly mix up your own.

I like to do the following:

• 1 cup of plain breadcrumbs
• 2 teaspoons each of dried oregano, thyme, onion powder and garlic powder
• 1 teaspoon seasoning salt like Herbamare
• 1.2 teaspoon white or black pepper

How to mix the dough with a mixer or by hand

Normally I would use my stand mixer to do this on a weeknight. I did it all by hand just to demonstrate that you don’t need an electric mixer to make this recipe work.

If you have a stand mixer though I suggest you use it. And if you don’t but you’ve still landed on this recipe for homemade breadsticks then i’m going to assume you’re a kitchen maverick and can handle your dough.

By hand method: For the manual method use two large bowls – combine the flour and salt in one bowl, the (slightly warm) water and yeast in another. Let the yeast get foamy – i.e. bloom. apparently this step isn’t necessary for instant yeast but I always bloom the yeast even if it’s instant – just habit.

Whenever I’m mixing dough by hand I like to use wooden spoons to do the initial mixing. I picked up a couple jumbo wooden spoons at Ikea earlier this year and although they seemed too large at first, I’ve found them totally indispensable – and probably my new favourites.

I like to use these giant spoons to do the initial mixing because that way I don’t get a messy slurry of wet dough stuck all over my fingers – for me at least sticky fingers can really dampen the fun of making dough.

Mixer method: If you’re using a stand mixer then you can toss the flour and salt right in the bowl of the mixer (give it a little stir to make sure the salt is distributed), bloom the yeast and then throw that into the bowl of the mixer too.

How long do you have to knead the dough

Personally I’m lazy on a weeknight so I knead the dough only as long as I need to – usually about 5-7 minutes….(sometimes longer for special doughs like cozonac/babka dough just FYI).

How long you need has more to do with recognizing when the dough is ready than hitting the 7 minute mark so you can stop. Just pay attention to how it feels. In the beginning it will be sticky and chunky. Use the palm of your hand to flatten it down, then fold it over itself and flatten again. Repeat that process but with even controlled pressure. Try to be firm but light and quick so the dough doesn’t have a chance to stick to your fingers.

You’ll know when gluten starts forming because the dough won’t be ripping apart anymore. The dough is ready once it’s smooth like the picture above and when you push on it, it has even give i.e. it doesn’t feel chunky inside.

Once you’ve kneaded enough cover the dough with a kitchen cloth and let it sit for 30 minutes to one hour until it’s significantly increased in size.

Then the fun part. Roll it out. You can take a lot of creative license on this step. I’ve made these breadcrumbs both thin and thick.

The thin ones are great for snacking with hummus or cold cuts, the large ones are good for snacking too but are also nice with soup and can be turned into really good (and really crunchy) garlic bread.

Once you’ve rolled out the dough and dredged it through the seasoned breadcrumb mixture, lay out the pieces on a parchment lined baking tray with at least as much space between them as they are thick (so more space the thicker the rolls get). I rolled out my thin breadsticks to about 1.5cm thick and my thick breadsticks to about 4.5 cm thick.

Then cover and let them rise again for about 20 minutes.

Preheat oven to 175 C / 350 F. How long you bake depends on the thickness. In general I bake the thin ones for about 18-20 minutes and the thick ones for 20-22 but I suggest you keep a close eye on them and check them at the 15 minute mark to make sure they aren’t browning too rapidly.

If you liked this savoury baking you may also like:

• 3 Ingredient Romanian Cheese Sticks (Sărățele)
• Jamaican Beef Patties
• Caramelized Cabbage Phyllo Spirals
• Flaky Caramelized Cabbage Savoury Pancakes
• Spanish Style Cheese Scones with Smoked Paprika, Leek and Olive

Extra Crunchy Breadsticks with Seasoned Breadcrumbs

These extra crunchy breadsticks are coated with a seasoned breadcrumb mixture. Make them thick or thin – they’ll be super crunchy.

• Author: Cristina
• Prep Time: 90 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 50 minutes
• Yield: 2 trays 1x
• Category: Snacks
• Method: Oven
• Cuisine: International

Scale 1x2x3x

Ingredients

• 600g all-purpose flour
• 370g water at room temperature
• 2 teaspoons instant yeast
• 1 teaspoon sea salt
• 1 cup of seasoned breadcrumbs

Instructions

• Combine the flour and salt in one bowl and the warm water and yeast in another.
• Let the yeast get foamy in the water and then combine with the flour.
• Knead by hand or mixer for 5-7 minutes or until the dough is smooth and springy.
• Cover and let rise for 30 minutes to 1 hour.
• Roll out dough into thin or thick breadstick shapes. Dredge through the breadcrumb mixture.
• Place breadsticks on a parchment lined sheet spaced apart, cover and allow to rise another 20 minutes.
• Preheat oven to 175 C / 350 F. Bake breadsticks for approximately 18 – 20 minutes for thin and 20 – 22 minutes for thick – check them at the 15 minute mark to make sure they aren’t browning too quickly.