Ghoulish Breadsticks for Halloween!

halloween breadsticks

This week is the one time a year when we purposefully make our food look creepy. Halloween is great fun for the kids, but we adults love to play with our food too, and its great fun to watch people squirm just a bit. Even though these breadsticks are ghoulish, they are crunchy and delicious as well. Stick a few in the lunch box to give your kids a little Halloween thrill at school.

8 ounces Master Recipe from Artisan Bread in Five Minutes a Day or any other non-enriched dough. The Spinach Feta Dough from ABin5 would give them a nice green witch-like tint.

8 whole raw almonds

Olive oil for greasing the pan

Divide the 8-ounce ball into 8 equal pieces. Elongate the pieces into ropes.

Twist the ropes so there is a knot in the middle, this will look like a gnarly knuckle when they are baked.

Grease a Baking Sheet and place the breadsticks on the sheet, at least an inch apart. Let them rest for 20 minutes.

Preheat oven to 450°F, no need for a stone.

Right before baking, press the almond in the end of the breadstick.

Make sure you press hard, so it won’t pop off while baking.

finger breadsticks

Bake for 15 to 20 minutes, or until golden brown.

Happy Halloween!

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17 thoughts on “Ghoulish Breadsticks for Halloween!

  1. I made these last night and they came out great! So easy! I replaced 1/2C of WW in my Master Recipe from HBI5 with 1/2C flaxseed meal. It gave the dough little speckles that kind of looked like age spots. Very creepy! We loved them. Thanks so much for the idea!!!

  2. With Sandy being the focus the past few days, missed this in time for Halloween, but will be sure to make for fun, and for next year!

    I love that it is so simple, yet looks fantastic!

  3. Hi! I’m planning to try Betsy’s Seeded Oat Bread from HB5. I notice it calls for 1/2 cup sweetener. Can I omit sweetener and still have a tasty loaf, or does the sugar do a special job? If the bread does need sweetener, by how much could I reduce it? Thanks!

    • Rita: Sweeteners act as tenderizers in high whole grain breads, so your result may be a little tougher, but still delicious. Try omitting, see what think, then add back a little to see the effect. Half?

  4. Quick substitution question for your recipes. In my bread machine, which I’ve rarely used since finding your method, I could substitute leftover whey from making yogurt 1:1 for water. Will a substitution of whey for water in your recipes work properly? I hate to just try it and ruin a whole batch if you already know it won’t work. I usually warm the whey and proof my yeast in it before mixing it into any dough.

    • Jennifer: It works but may be a little denser. If you want to be on the cautious side, just go half and half for a batch. But I’m with you, fantastic nutrition and why waste it? I’ve used the whey from homemade cheesemaking.

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