Chili Breadsticks Recipe

Name: Chili Breadsticks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plus 2 tablespoons water; 2 teaspoons olive oil; 3 cups bread flour, divided; 1 package rapid-rise yeast; 1 teaspoon salt; 1 teaspoon sugar; 1/4 cup instant nonfat dry milk powder; 3 tablespoons cumin seeds; 2 tablespoons bread flour; Vegetable cooking spray; 3 tablespoons chili powder; 3 tablespoons yellow cornmeal; 1 egg white, beaten

Servings: persons

1 cup plus 2 tablespoons water
2 teaspoons olive oil
3 cups bread flour, divided
1 package rapid-rise yeast
1 teaspoon salt
1 teaspoon sugar
1/4 cup instant nonfat dry milk powder
3 tablespoons cumin seeds
2 tablespoons bread flour
Vegetable cooking spray
3 tablespoons chili powder
3 tablespoons yellow cornmeal
1 egg white, beaten

1
Combine water and oil in a small saucepan; heat to 120u00b0 to 130u00b0.
2
Combine 1 cup flour and next 5 ingredients in a large bowl; stir well. Gradually add liquid mixture to flour mixture, beating well at low speed of an electric mixer. Beat 2 additional minutes at medium speed. Gradually stir in enough of the remaining 2 cups flour to make a stiff dough.
3
Sprinkle 2 tablespoons flour over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 8 minutes). Place in a bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85u00b0), free from drafts, 45 minutes or until doubled in bulk.
4
Combine chili powder and cornmeal; set aside. Punch dough down, and divide into 20 equal portions. Roll each portion into a14-inch rope. Brush each rope with egg white, and sprinkle with cornmeal mixture. Place 1 inch apart on a large baking sheet coated with cooking spray. Bake at 400u00b0 for 12 to 14 minutes or until done.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup plus 2 tablespoons water, 2 teaspoons olive oil, 3 cups bread flour, divided, 1 package rapid-rise yeast, and more.

Yes, Chili Breadsticks falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chili Breadsticks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions