Crunchy Breadsticks with Sunflower Seeds – Rosquilletas de Pipas
– Crunchy Breadsticks with Sunflower Seeds –
I tell you, there is nothing better than snacking on some crunchy breadsticks, in countries like Spain and Italy they are a staple item in almost every single household. I remember being a kid and snacking on them, there was nothing more satisfying. Even as an adult, I still look forward to eating a couple of these crunchy breadsticks in the afternoon. This recipe for Crunchy Breadsticks with Sunflower Seeds, known as Rosquilletas de Pipas in Spain, is just one of many different variations of flavors in the breadstick world, but I would say probably the most popular in Spain. Everytime I make these, my kids are running to the kitchen, barely being able to hold on until the cool off before they take a handful of them and go back to playing.
Easy to Make and Loaded with Spanish Flavor
This recipe for Crunchy Breadsticks with Sunflower Seeds is super easy to make and it uses everyday simple ingredients, yet these breadsticks have an incredible flavor….and a super great crunch 🙂 . I used white wine in this recipe, but you can substitute it for water if you wish. I recommend this Extra Virgin Spanish Olive Oil [affiliate link] for this recipe, you want to use a high quality olive oil to make these breadsticks shine with flavor. Watch the video below on how to make these Crunchy Breadsticks with Sunflower Seeds [Rosquilletas de Pipas] or check out the recipe card below, which you can print.
Watch the Video Below on How to Make Crunchy Breadsticks with Sunflower Seeds
Crunchy Breadsticks with Sunflower Seeds - Rosquilletas de Pipas
- -1 1/2 cups all-purpose flour
- -1 1/2 tsp baking powder
- -generous 1/2 tsp sea salt
- -1/2 tsp white sugar
- -1/4 cup extra virgin olive oil
- -1/3 cup white wine
- -1/4 cup raw sunflower seeds
- extra virgin Spanish olive oil to coat
- coarse sea salt
Pre-heat your oven with the bake/broil option to 190 C - 375 F
Add 1 1/2 cups of all-purpose flour to a bowl, also add 1 1/2 teaspoons of baking powder, a generous 1/2 teaspoon of sea salt and 1/2 teaspoon of white sugar, using a wooden spoon mix all the dry ingredients together, then add a 1/4 cup of extra virgin Spanish olive oil, 1/3 cup of white wine (can be substituted for water) and a 1/4 cup of raw sunflower seeds, mix everything together until you form a dough, then get in there with your hands and knead the dough between 1-2 minutes and shape the dough into a ball
Sprinkle some all-purpose flower to a flat surface, add the ball of dough on top, cut it in half and shape each half into a ball, cut each ball of dough into 4 quarters, and then cut each quarter in half, you should end up with 16 pieces of dough, roll each one into a ball
Start shaping each ball of dough into the shape of a long and thin breadstick, between 6-8 inches in length, transfer each breadstick to a baking tray lined with parchment paper, then lightly brush some extra virgin Spanish olive oil on top of each breadstick and top off each one with some coarse sea salt
Add the baking tray into the oven between 20-25 minutes
Remove the breadsticks from the oven after baking and transfer to a wire rack to cool for at least 30 minutes
Can be stored in an air-tight container for up to 7 days
If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients and get them delivered right to your door!
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.