Sourdough Turkish Pul Biber and Roasted Sesame Breadsticks
Crispy, flavorful breadsticks made from sourdough starter with Turkish pul biber (red pepper flakes), toasted sesame seeds, and nigella seeds. These breadsticks are twisted for visual appeal, brushed with olive oil, and baked until golden and crunchy. They're perfect as a snack, appetizer, or accompaniment to Mediterranean meals.
- Prep
- 30 min
- Cook
- 25 min
- Wait
- 2 hr
- Total
- 2 hr 55 min
- Makes
- 24 breadsticks
Steps
Before you start
- Ensure your sourdough starter is active and bubbly (feed it 4–6 hours before using)
- Toast the sesame seeds in a dry pan over medium heat for 3–4 minutes until fragrant, then let cool
- Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper
Mix the dough
- In a large bowl, combine the active sourdough starter, bread flour, water, and salt.
- Mix with your hands or a stand mixer fitted with a dough hook until all flour is hydrated and you have a shaggy dough (about 3–4 minutes).
- The dough should be slightly sticky but manageable.
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Ready when: All flour is incorporated and dough comes together
Tip: Don't overwork the dough at this stage; you'll develop the gluten through gentle folding.
First rise and fold
- Cover the bowl and let the dough rest at room temperature for 30 minutes.
- After 30 minutes, add the olive oil and fold it in gently by lifting and folding the dough onto itself 4–6 times over the course of 2 minutes.
- Cover again and let rise for 90 minutes, performing a fold every 30 minutes (3 folds total during bulk fermentation).
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Ready when: Dough is airy, increased in volume by 50–70%, and jiggles when bowl is gently shaken
Tip: Perform folds gently to retain gas bubbles; folds should take only 1–2 minutes each.
Shape breadsticks
- Turn the dough out onto a lightly floured work surface.
- Using a rolling pin, gently shape the dough into a 12×10-inch (30×25 cm) rectangle about ¼ inch (6 mm) thick.
- Trim edges to make them neat.
- Using a ruler and a bench scraper or sharp knife, cut the dough lengthwise into 24 strips (cut 6 strips along the length for a 12-inch width, then cut each in half to make 2-inch wide strips).
- You'll end up with approximately 1 × 12-inch sticks.
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Ready when: 24 even strips cut and ready to twist
Tip: Use a bench scraper to lift strips as you work; a sharp knife prevents dragging dough.
Twist and arrange
- Take each strip and gently stretch it slightly, then hold both ends and twist 3–4 times to form a spiral.
- Place the twisted stick on a prepared baking sheet, pressing the ends down slightly so it doesn't unwind.
- Space sticks about 1 inch (2.5 cm) apart on the sheets (approximately 12 per sheet).
- They will puff slightly but won't expand dramatically.
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Ready when: All 24 breadsticks are twisted and arranged on sheets
Tip: Don't stretch too aggressively or you'll degas the dough; a gentle twist is enough.
Final proof
- Cover the baking sheets loosely with plastic wrap or a clean kitchen towel.
- Let the breadsticks proof at room temperature for 30 minutes.
- They should puff slightly and feel airy when gently pressed.
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Ready when: Sticks have visibly puffed and feel light when touched
Tip: If your kitchen is cool, proofing may take up to 45 minutes; look for the visual cue, not the clock.
Brush with oil and seasonings
- In a small bowl, whisk together the olive oil, pul biber, nigella seeds, and most of the toasted sesame seeds (reserve about 1 tablespoon for garnish).
- Using a pastry brush, generously brush each breadstick with the oil and spice mixture, coating all sides.
- Sprinkle the reserved sesame seeds and optional fleur de sel over the tops.
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Ready when: All breadsticks are evenly coated and topped
Tip: Mix the oil and spices together so the pul biber distributes evenly; don't just sprinkle dry spices.
Bake until goldenOven 425°F / 220°C
- Place both baking sheets in a preheated 425°F (220°C) oven.
- Bake for 22–25 minutes, rotating the sheets halfway through (about 12 minutes in) for even browning.
- The breadsticks are done when they are deep golden brown and feel crispy when tapped on the bottom.
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Ready when: Deep golden-brown color and crispy texture when tapped; internal crumb is set and dry
Tip: If the tops brown too quickly, tent loosely with foil and reduce the oven temperature to 400°F (200°C) for the final 5 minutes.
Cool and crisp up
- Remove the baking sheets from the oven and transfer the breadsticks to a wire cooling rack.
- Let them cool for at least 15 minutes.
- As they cool, they'll continue to firm up and become crispier.
- For maximum crispness, spread them on the rack in a single layer.
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Ready when: Breadsticks are cool to the touch and snap cleanly when bent
Tip: Don't stack them while warm or they'll trap steam and soften; cooling on a rack is essential for crispness.
Good to know
Tips
- Toast the sesame seeds yourself rather than using pre-toasted seeds, which can taste stale or bitter; fresh toasting unlocks better flavor
- For extra crispness, brush the baked breadsticks lightly with a bit more olive oil immediately after removing from the oven while still warm, then sprinkle with a pinch of fleur de sel
- If you don't have an active sourdough starter on hand, this dough can be made with ½ cup (120 ml) fed starter and a pinch of instant yeast (¼ tsp / 0.6 g), though it will ferment faster and lack the subtle tang of pure sourdough
- Serve these breadsticks warm or at room temperature with hummus, muhammara, whipped feta, or simply with a drizzle of good olive oil for dipping
Make ahead
Dough can be prepared through the end of Step 2, then refrigerated in an airtight container for up to 8 hours. Shape and bake as directed (add 5–10 minutes to the final proof if baking from cold). Alternatively, bake fully, cool, and store as described below.
Storage & reheating
Room temperature: Store in an airtight container for up to 4 days; they'll stay crispy due to low moisture. Freezer: Freeze baked breadsticks in an airtight container for up to 2 months. Reheat in a 350°F (175°C) oven for 5–8 minutes to restore crispness. Do not refrigerate, as cold temperatures accelerate staling.
Substitutions
- pul biber (Turkish red pepper flakes) → Aleppo pepper or cayenne pepper. Use the same amount. Cayenne is hotter and more uniform; Aleppo pepper is milder and fruity. Adjust to taste.
- nigella seeds (black onion seeds) → Cumin seeds or caraway seeds. Use 2 tablespoons instead of 3, as these seeds have a stronger flavor. Toast lightly first for better flavor.
- sesame seeds → White sesame seeds or a mix of white and black sesame seeds. Toast whichever variety you use for 3–4 minutes until fragrant. Avoid roasted/salted varieties as they'll throw off seasoning.
- bread flour → All-purpose flour. Use the same amount, but handle gently and reduce final proof time by 5 minutes, as all-purpose has less gluten and may over-proof.
