Flecks of chard bring an earthy sweetness and festive look to these twisted breadsticks. Spinach would also work.

Judith Fertig
Source: EatingWell Magazine, December 2019

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Recipe Summary

active:
55 mins
total:
2 hrs 20 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Add chard and cook until bright green and limp, about 1 minute. Transfer the chard to a strainer and press on it to extract as much liquid as possible. Transfer to a cutting board and finely chop. You should have 1 cup; reserve any extra for another use.

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  • Whisk all-purpose flour, whole-wheat flour, yeast and salt in a large bowl. Combine buttermilk and 3/4 cup water in a 2-cup glass measuring cup and microwave on High until the liquid reaches 110 degrees F, about 1 minute. (The buttermilk may separate but it's OK.) Combine the buttermilk mixture with the chard and oil in a medium bowl. Add to the dry ingredients, mixing with a wooden spoon or with a paddle attachment in a stand mixer, until you have a moist, shaggy dough.

  • Turn the dough out onto a lightly floured surface and knead, adding as little flour as necessary, until the dough is no longer sticky, holds together and springs back like a pillow when you poke it with your knuckle, 3 to 5 minutes. (If using a stand mixer, switch to the dough hook and knead, adding flour as necessary, until smooth and elastic, 3 to 5 minutes.) Transfer the dough to an oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in bulk, about 2 hours.

  • Position racks in center and upper third of oven; preheat to 400 degrees F. Line 2 large baking sheets with parchment paper.

  • Roll out the dough on a lightly floured surface into a 12-inch square. Cut into twelve 1-inch-wide strips. Cut the strips in half to get 24. To shape breadsticks: Cut each strip in half lengthwise. Placing 2 strips together and grasping the ends, twist into a 6- to 8-inch-long breadstick. Place on one of the prepared pans. Repeat with the remaining dough to make 24 breadsticks, placing them about 1/2 inch apart.

  • Lightly beat egg and the remaining 1 tablespoon water in a small bowl. Brush the breadsticks with the egg wash and sprinkle with seeds and flaky salt.

  • Bake, switching the pans from top to bottom and back to front halfway through, until lightly browned, 15 to 20 minutes.

Tips

To make ahead: Refrigerate dough (Steps 1-3) overnight. Bring to room temperature before continuing with Step 4 (about 1 hour).

Equipment: Parchment paper

Nutrition Facts

94 calories; protein 3.4g 7% DV; carbohydrates 16.5g 5% DV; dietary fiber 1.7g 7% DV; sugars 0.7g; fat 1.6g 3% DV; saturated fat 0.3g 2% DV; cholesterol 8.2mg 3% DV; vitamin a iu 852.2IU 17% DV; vitamin c 3.4mg 6% DV; folate 33.2mcg 8% DV; calcium 24.3mg 2% DV; iron 2.2mg 12% DV; magnesium 15.9mg 6% DV; potassium 123.5mg 4% DV; sodium 192.8mg 8% DV.