These breadsticks are a product of a frustrating juicer clean up experience. And by frustrating I mean the twenty minutes I spent scrubbing it’s inside parts trying to get green stains out. And then the other twenty minutes I spent scrubbing the kitchen counter to remove the orange carrot stains. And then finally the last ten minutes which consisted of scorching my hands with hot water trying to get all the last bits of color off of my own hands. Through this process I kept thinking to myself ‘Never again will I wait until my lunch break to clean up my morning juice’ which then was followed by thoughts of ‘these stains are crazy. Does it stain the inside of my stomach like this?’ and then ‘I bet this is how they make that fun colored pasta’ and finally ‘wait..I bet I could make fun colored doughs!’
And there you have it. The next day I set out of make dye juices out of carrots, kale, and beets. I didn’t end up following through the the beet one though…I know it would have made the most beautiful color dough but I couldn’t do it. I can not stand the smell of beets (let alone the taste) and knew the sticks would go straight to the trash if I even attempted to try it. And then my hands would smell like beets. And my beet stained hands would be reminders of the horrible earthy smell [sorry, beet lovers. I can not relate to you on this one]. I also ended up wanting a deeper red than the carrot juice gave so I ended up using tomato paste which worked wonders. And lastly, I played around with all sorts of toppings – poppy seed, garlic, parmesan, sesame seeds, and fresh herbs. The results were an array of fun colored breadsticks all with individual flavor profiles. No two sticks the same…which made it challenging to not want to sample them all.
All in all – my favorites were the kale poppy seed, tomato paremsan, and garlic thyme ones. These would make pretty party appetizers or go along perfectly with pizza. In fact, the basic dough recipe is my favorite pizza dough so you could totally just double that part and use half the dough for pizza. Just saying – I’ll take any excuse to eat pizza.
Make these thicker if you like your breadsticks doughy and soft. I personally was going for a cracker feel so I made them thin and let them sit out for a few hours.
Garlic, Tomato, & Kale Breadsticks
- 1 package active dry yeast
- 3+ cups all purpose flour
- 1 cup warm water
- 1 teaspoons salt
- 2 Tablespoons tomato paste
- a bunch of kale
- 3 garlic cloves, minced
- 1 Tablespoon olive oil
- assortment of toppings (sesame seeds, poppy seeds, parmesan, garlic, herbs, spices, etc)
Whisk together the yeast, 1 Tablespoon flour, and 1/4 cup warm water and let stand for ten minutes or until the yeast has become a thick foam.
Stir together 1 1/2 cups of flour and salt. Add yeast mixture and the rest of the water (3/4 cup) and stir until smooth. Add another half a cup of flour and mix. If the dough is sticking to your hands then it’s too moist so add a bit more flour and if it’s too dry then add a bit more water (try to keep on the stickier side since you’ll be adding a bit more flour as you knead).
Transfer dough to a floured surface and knead for 10 minutes. Place dough in a greased bowl and cover with a damp towel. Let dough rise for an hour or until it’s doubled.
While it’s raising, press washed kale through a juicer to create a few tablespoons of juice.
Preheat oven to 400 degrees. Divide the dough into 3 equal parts and keep the two parts you aren’t working with covered in the bowl (this will help the dough from drying out).
On a floured surface, fold in the minced garlic to the first part of the dough. Knead the dough until garlic is speckled throughout. Roll the dough into a 9×13 rectagle and use a cookie cutter to cut 5 long strips. Pick up a strip, twist it, and transfer to a greased cookie sheet. Repeat with the rest of the strips.
On a very floured surface (this is important because we are going to be adding more liquid to the dough which will make the dough sticky and will most likely need to be adding more flour), place another 1/3 of the dough and pour 1 tablespoon of kale juice over it. Start folding the dough into itself and add more kale juice (1 tablespoon at a time) until the dough is at your desired color consistency. Make sure to add more flour if the dough starts to get too sticky.
Roll out the dough into a 13×9 rectangle and cut into 5 strips with a cookie cutter. Twist each strip by hand and transfer to your greased baking sheet.
Lastly, knead 1 tablespoon at a time of the tomato paste into the rest of the dough. Knead until the color is evenly distributed (adding more paste if you want a darker color) and roll out into a 13×9 strip. Cut into 5 pieces, twist each piece by hand, and transfer to a greased baking sheet (you may need to start a second sheet at this point).
Brush 1 tablespoon olive oil over the top of the sticks and top with desired toppings. Cook for 20 minutes or until golden at the top.
Serve warm or let sit overnight for a cracker-like texture.
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