These Jalapeno Breadsticks are the ultimate homemade appetizer, offering a perfect balance of spicy kick and savory comfort. The dough is enriched with buttermilk for tenderness and studded with fresh jalapenos and sweet, caramelized onions. Baked until golden brown and crisp on the outside with a soft, airy interior, they are irresistible fresh out of the oven. Ideal for game day gatherings, pizza nights, or as a flavorful side to pasta dishes, these breadsticks are simple to make with pantry staples. They pair beautifully with marinara sauce or garlic butter for dipping.
Jalapeno Breadsticks
Description
These Jalapeno Breadsticks are the ultimate homemade appetizer, offering a perfect balance of spicy kick and savory comfort. The dough is enriched with buttermilk for tenderness and studded with fresh jalapenos and sweet, caramelized onions. Baked until golden brown and crisp on the outside with a soft, airy interior, they are irresistible fresh out of the oven. Ideal for game day gatherings, pizza nights, or as a flavorful side to pasta dishes, these breadsticks are simple to make with pantry staples. They pair beautifully with marinara sauce or garlic butter for dipping.Ingredients
Directions
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Saute the chopped onion in the unsalted butter over medium heat until lightly browned and tender.
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Remove the onion mixture from heat and set aside to cool slightly.
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Lightly grease three large baking sheets and sprinkle them evenly with cornmeal.
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Sprinkle the active dry yeast over the warm water in a large mixing bowl.
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Let the mixture stand for about 5-10 minutes until the yeast is dissolved and foamy.
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Stir in the sugar, salt, chopped jalapenos, sauteed onion mixture, buttermilk, and 2 cups of the bread flour.
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Beat the mixture well until smooth.
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Stir in enough of the remaining flour, about 1 1/2 cups, to make a dough that is easy to handle but not too dry.
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Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
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Place the dough in a large greased bowl, cover it, and let it rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
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Punch down the risen dough to release air bubbles.
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Divide the dough into 4 equal parts.
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On a floured surface, roll out one part of the dough to form an 8" x 8" square.
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Using a knife or pizza cutter, cut the square into 8 equal strips.
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Place the strips onto the prepared baking sheets, spacing them slightly apart.
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Repeat the rolling and cutting process with the remaining portions of dough.
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Let the breadsticks rise uncovered for 30 minutes to 1 hour, depending on desired texture.
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Preheat oven to 400F (200C).
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Bake the breadsticks for 10 to 12 minutes, or until golden brown.
Nutrition Facts
Servings 32
- Amount Per Serving
- Calories 31.9kcal
- % Daily Value *
- Total Fat 3.1g5%
- Saturated Fat 1.9g10%
- Cholesterol 8.1mg3%
- Sodium 0.6mg1%
- Total Carbohydrate 1.2g1%
- Dietary Fiber 0.2g1%
- Sugars 0.5g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a milder flavor, remove seeds and membranes from the jalapenos before chopping. For extra heat, leave them in.
If you prefer lighter, airier breadsticks, allow them to rise for the full hour before baking. For a denser, chewier texture, reduce the second rise time to 30 minutes.
Serve warm with marinara sauce, garlic butter, or ranch dressing for dipping.
Leftover breadsticks can be stored in an airtight container at room temperature for up to 2 days. Reheat in a 350F oven for 5-10 minutes to restore crispiness.
