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Crunchy Breadsticks with Sunflower Seeds - Rosquilletas de Pipas

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Author Albert Bevia @ Spain on a Fork


  • -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


  1. Pre-heat your oven with the bake/broil option to 190 C - 375 F
  2. 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
  3. 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
  4. 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
  5. Add the baking tray into the oven between 20-25 minutes
  6. Remove the breadsticks from the oven after baking and transfer to a wire rack to cool for at least 30 minutes
  7. Can be stored in an air-tight container for up to 7 days
  8. Enjoy!

Recipe Notes

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