Walnut Breadsticks
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These walnut breadsticks are my go to when I want something impressive but don't have much time. With just 45 minutes from start to table, they're perfect for busy weeknights or unexpected guests. The walnuts give them a wonderful nutty flavor and add healthy omega 3 fatty acids that are so good for your heart. I love that they're incredibly budget friendly too, using basic pantry staples you probably already have at home. The rosemary and garlic make them taste fancy while the parmesan adds that irresistible savory touch. Trust me, once you make these, you'll be pulling them out of the oven again and again.
Ella x
Ingredients
- 300 gall-purpose flour
- 180 mlwarm water
- 30 mlolive oil(divided)
- 7 ginstant yeast
- 5 gsalt
- 150 gwalnuts(toasted and finely chopped)
- 3 ggarlic powder
- 2 gdried rosemary(crushed)
- 2 gblack pepper
- 40 gparmesan cheese(grated)
Detail level
Instructions
- 1
Combine warm water, yeast, and a pinch of sugar in a bowl. Let sit for 5 minutes until foamy.
Tip: This activates the yeast and ensures your dough will rise properly.
- 2
Mix flour and salt in a large bowl. Pour in the yeast mixture and 15 ml of olive oil, then stir until a shaggy dough forms.
- 3
Knead the dough on a floured surface for 8 minutes until smooth and elastic. Work in the chopped walnuts gradually as you knead.
Tip: The walnuts add texture and nutty flavor throughout the breadsticks.
- 4
Shape the dough into a ball, lightly oil it, and place in a clean bowl. Cover with a damp cloth and let rise for 45 minutes until doubled in size.
- 5
Preheat your oven to 200°C. Punch down the dough and divide it into 12 equal portions.
- 6
Roll each portion into a thin stick about 20 cm long. Place on two lined baking trays, spacing them 3 cm apart.
Tip: Uniform thickness ensures even cooking.
- 7
Brush the breadsticks with remaining olive oil. Mix garlic powder, rosemary, black pepper, and parmesan in a small bowl, then sprinkle evenly over the sticks.
- 8
Bake for 22-25 minutes until golden brown and crispy. Cool on a wire rack for 5 minutes before serving.
Tip: They'll continue to crisp up as they cool.
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