Easy Vegan Breadsticks Recipe

A simple recipe for crisp vegan breadsticks topped with fresh rosemary, sumac, cumin seeds or poppy seeds.

Course Baked Goods, Bread

Cuisine International, Italian

Diet Vegan, Vegetarian

Keyword breadsticks

Prep Time 20

Cook Time 20

Rising Time 1 30

Servings

Calories 67kcal

Combine the flour, yeast and salt in a large bowl.
Add the olive oil and lukewarm water.
Stir to combine, use your hands to draw everything together to a rough dough.
Add a little more water if the dough seems too dry but try not to add too much, you are after crispy breadsticks not doughy ones!
Turn out on to a lightly floured board and knead for 10 minutes until smooth and elastic. Alternatively mix in a stand mixer, on low, with dough hook attached until you have a smooth dough.
Roll out into a rectangle measuring approximately 30cm x 15cm (12" x 6")
Leave to rise in a warm place for about an hour and a half until risen and pillowy.
Preheat oven to 180C/350F
Lightly flour 3 baking trays.
Divide dough into 4 pieces.
Brush each piece with aquafaba or plant milk and sprinkle each piece with a topping.
Divide each piece into 8 strips. I use a pizza wheel to do this.
Gently pull each strip until they are roughly the same length. You can stretch them to make breadsticks as wide as your trays just try to keep them an even width to prevent skinny middles from cooking too quickly!
Place on prepared baking trays and bake for about 20 minutes until golden and crisp.
Leave to cool on a wire rack.

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.