Pumpkin Cranberry Breadsticks

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Perfect for dunking into chili or soup, or just munching!

Prep Time40

Cook Time15

Rising Time45

Total Time1 40

Course: Bread

Cuisine: American

Keyword: breadsticks, cranberry, pumpkin

Servings: breadsticks (1 per serving)

In a glass cup, dissolve the yeast in the warm water and let sit for 5 minutes to activate the yeast.
In the bowl of a stand mixer, combine the water/yeast, pumpkin and honey. Mix to combine. Insert the dough hook and gradually add in 3 cups of the flour (scrape sides, as needed). Add the cranberries. Sprinkle in the remaining 1 cup of flour, and let the dough hook do the kneading for 4 to 5 minutes, until the dough is smooth and shiny. Remove the dough from the bowl onto a lightly floured board.
Line two baking sheets with silpat mats or parchment paper. Break off small pieces of the dough and roll into thin breadstick "logs" about 6 to 8 inches long. Place them on the baking sheet. You should end up with about 32 bread sticks. Cover the baking sheets with a clean dishtowel and place them in a warm place to rise (I use my laundry room, when laundry is in full swing). Let rise for 30 to 60 minutes, until the breadsticks have puffed up a little bit.
Preheat the oven to 400 degrees F.
After rising, brush each bread stick with butter and sprinkle with kosher salt. Bake for 15 minutes, or until golden brown. Let cool slightly, then serve. Or wrap in foil to store in the freezer to be served later. Let thaw at room temperature, then bake at 300 degrees F. for 5 minutes to warm up.