Jalapeno Breadsticks
Submitted by grammyann
Homemade jalapeno breadsticks with buttermilk, sauteed onion, and fresh peppers on a cornmeal-dusted baking sheet. Chewy yeast breadsticks with real heat and golden, crispy edges.
YIELD
32 servingsPREP
10 minCOOK
20 minREADY
30 minThese are not timid breadsticks. Six whole jalapeños go straight into a buttermilk yeast dough alongside sautéed onions, giving every bite a slow-building pepper heat balanced by the tang of buttermilk. The cornmeal-dusted baking sheets add a gritty crunch to the bottom that’s just right.
The dough gets a proper knead and a long first rise, which develops the gluten structure and flavor you won’t get from a quick-bread shortcut. After punching down and cutting into strips, you control the final texture: a full hour of second rise for light and airy sticks, or just 30 minutes for a denser, chewier pull-apart texture.
Sautéing the onion before it goes into the dough is a detail worth following. Raw onion releases water as it bakes and creates wet pockets in the bread. Cooked onion is sweeter, drier, and distributes evenly through the crumb.
Pro Tips
- Seed the jalapeños for milder heat, or leave them in for the full kick. The seeds and membranes carry most of the capsaicin.
- Bring the buttermilk to room temperature before mixing. Cold buttermilk slows yeast activity and stretches the rise time.
- Cut the strips with a pizza cutter for clean, even lines. A knife tends to drag and compress the dough.
- These breadsticks are best eaten warm. Reheat leftovers in a hot oven for 3-4 minutes to restore the crisp exterior.
Variations
- Cheddar jalapeño: Press shredded sharp cheddar onto the strips before baking for melty, cheesy tops.
- Garlic butter finish: Brush with garlic butter the moment they come out of the oven.
- Seeded: Sprinkle sesame or everything bagel seasoning on top before the final rise for extra crunch and flavor.
Ingredients
Directions
Sauté onion in butter over medium heat until lightly browned.
Remove from heat and set aside.
Lightly grease three large baking sheets and sprinkle them with cornmeal.
Sprinkle yeast over warm water in a mixing bowl.
Let stand until yeast is dissolved, then stir in sugar, salt, chopped jalapenos, sautéed onion, buttermilk and 2 cups of the flour.
Beat mixture well. Stir in enough of the remaining flour to make dough easy to handle. Turn dough out onto a lightly floured surface; knead about 5 minutes. Place in a large greased bowl, cover, and let rise in a warm place until double, about 1½ to 2 hours. Punch down dough and divide into 4 equal parts. On a floured surface, roll out one part dough to form an 8” x 8” square. Using a knife or pizza cutter, cut the square into 8 equal strips. Place the strips onto prepared baking sheet. Repeat with remaining portions of dough. Let rise uncovered (1 hour or more for light, airy breadsticks; 30 minutes for a denser, chewier texture). Bake in a preheated 400?F oven for 10 to 12 minutes, or until golden brown.
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