Chilli Breadsticks
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
These chilli breadsticks are my go to when I want something impressive but don't have much time. With just 45 minutes from start to finish, they're perfect for a quick snack or appetizer. I love how the red chilli flakes bring real heat while the garlic and oregano add authentic flavor, and honestly, the ingredients are so budget friendly you probably have most of them in your kitchen already. Plus, garlic is packed with compounds that support your immune system, so you're getting taste and wellness in every bite. Trust me, once you try these, you'll be making them constantly.
Ella x
Ingredients
- 300 gall-purpose flour
- 200 mlwarm water
- 7 ginstant yeast
- 5 gsalt
- 60 mlolive oil(divided)
- 10 gred chilli flakes
- 4fresh garlic(minced)
- 5 gdried oregano
- 3 gsmoked paprika
- 50 gfresh parmesan cheese(grated)
- 10 gfresh parsley(chopped)
Detail level
Instructions
- 1
Mix warm water, yeast, and a pinch of sugar in a bowl. Let sit for 5 minutes until foamy to activate the yeast.
Tip: This ensures your dough will rise properly and develop good flavour.
- 2
Combine flour and salt in a large bowl. Pour the yeast mixture and 30ml of olive oil into the dry ingredients. Mix until a shaggy dough forms, then knead for 5-8 minutes until smooth and elastic.
Tip: Knead thoroughly to develop gluten, which gives breadsticks their characteristic texture.
- 3
Warm the remaining 30ml olive oil in a small pan and toast the minced garlic, chilli flakes, oregano, and smoked paprika for 2 minutes until fragrant. Remove from heat and let cool slightly.
Tip: Blooming the spices in oil releases their essential oils for maximum flavour.
- 4
Stretch the dough on a lightly oiled surface into a rectangle about 1cm thick. Brush the garlic-chilli oil mixture evenly over the entire surface, reserving some for brushing later.
Tip: Save a little oil mixture to brush on top before baking for extra colour and flavour.
- 5
Cut the dough into strips about 2cm wide and 15cm long using a sharp knife or pizza cutter. Twist each strip gently and place on a parchment-lined baking tray, spacing them 2cm apart.
Tip: Twisting the strips adds visual appeal and helps them cook evenly.
- 6
Cover the tray with a damp kitchen towel and let the breadsticks rise for 15 minutes at room temperature until they've puffed slightly.
Tip: A second rise adds airiness to the final texture.
- 7
Preheat your oven to 200°C. Brush the breadsticks with the remaining garlic-chilli oil, sprinkle with grated parmesan and fresh parsley.
Tip: Parmesan adds a savoury depth that complements the chilli heat perfectly.
- 8
Bake for 20-25 minutes until the breadsticks are golden brown and crispy. They should sound hollow when tapped on the bottom.
Tip: Don't skip the browning stage—it creates the crispy exterior that makes these so addictive.
- 9
Remove from the oven and let cool for 2-3 minutes on the tray before transferring to a serving platter. Serve warm, optionally with a cooling yoghurt or sour cream dip.
Tip: The residual heat will continue to crisp them up as they cool slightly.
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