Using a basic dough recipe and my Radish Leaf Pesto, I’ve created Twisted Radish Leaf Pesto Breadsticks. If you’re looking for an appetizer to serve to your guests or a simple snack option to keep at home, this recipe is going to be it! If you missed my recipe for the Radish Leaf Pesto, don’t fret, you can find it by clicking here or under my “Recipes” tab in the “Sauces & Spreads” option.
This basic dough recipe is one that I keep on hand to create basic dinner buns and pizza dough. It’s a versatile recipe that you’ll want to keep in your vegan baking repertoire.
The Twisted Radish Leaf Pesto Breadsticks recipe is broken down into three parts:
- The Yeast
- The Dough
- The Sauce
While the yeast is activating, you’ll want to begin your dough mixture and pre-heat your oven. To save time, I suggest creating your pesto sauce the night before so that you are using your time to simply assemble the breadsticks. Once you’ve got the hang of it, make it your own! Try creating your own twist breadsticks filled with marinara sauce or perhaps black olives and spices.
Scroll below for a full list of ingredients and instructions. If you’re looking for a dessert recipe that is similar to this one, try out my famous Blueberry Chia Twist Bread!
Twisted Radish Leaf Pesto Breadsticks
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6–12 (depending on size) 1x
- Category: Bread
- Method: Baked
- Cuisine: Italian
Ingredients
- 4 cups of all-purpose flour
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1 tbsp active dry yeast
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1 ½ cups of warm water
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2 tsp white sugar
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1 tsp sea salt
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½- 1 cup of radish leaf pesto (recipe here)
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2-4 tbsp of plant milk for brushing
Instructions
- In a small bowl combine warm water and yeast. Let rest for 10 minutes in the counter in order for the yeast to activate. Please ensure the water is not boiling hot as it may kill the yeast. If your yeast does not foam it may be inactive or the water too hot.
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While the yeast is resting mix the flour, salt and sugar in a large mixing bowl or stand mixer. Mix well.
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After the 10 minutes has elapsed and the yeast is frothy, make a well in the center of the flour mixture and add the water and yeast.
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Stir well with a wooden spoon or the hook attachment on your stand mixer until a dough has formed. Cover with a cloth and let rise for 30- 45 minutes. It should double in size.
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Preheat oven to 375F and line a baking sheet with parchment paper.
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One proofed roll the dough on a floured surface into a large rectangle about ½ inch thick. Cut smaller rectangles into the desired size of your breadsticks. A pizza cutter is a useful tool for this.
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Spread the pesto evenly into the center of each individual rectangle. Roll each rectangle into a cylinder. Cut in half lengthwise. Pinch one end together and twist the bread by bringing the left piece over the right and continuing until you reach the end. Pinch the end together.
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Using a pastry brush, brush the outside of the twist breads with plant milk. Place on baking sheet and bake for 10-15 minutes (depending on the size of your bread) or until golden brown on the outside.
