Skinny Buckwheat Breadsticks

Don't these look fun? I found the recipe and had to try making them. And, they're the perfect compliment to fall soups like butternut squash soup, carrot soup, or roasted tomato soup.

Plus, they give some height to the table setting, making a nice centerpiece. I think I slightly undercooked these, because they we're as crispy as I imagined, and broke apart easily (and they're so skinny, like a straw). But, I think if they had baked just a bit longer, they would have held up better.

Getting buckwheat flour is probably the hardest part of this recipe. It might not be in your standard grocery store. Although, if there is a gluten free section, you can try there (yes, despite the name, buckwheat flour is gluten free).  Or, you could try a natural foods store. I found mine in the bulk foods section of a local natural foods store.

Another benefit of these skinny breadsticks is that they're made completely from whole grain flours! The combination of whole wheat and buckwheat lends a deeper, nuttier flavor to these breadsticks. And, you just can't find that in plain old white flour!

After you have the buckwheat flour, the rest is easy. Combine flour, thyme, and butter into coarse crumbs (I use my hands for this to get it done quickly) If you have a food processor, this is the time to use it. Then, add cheese and a bit of water. Freeze the dough - it works the best if it is cold. Then, roll out some long twiggy breadsticks!

Here's the last of the thyme from our herb garden, chopped and ready to go!

I combined the thyme with the flours and butter and mixed with my hands until it resembled peas. Alternatively, you could use a food processor or even two butter knives held together.

Then, add the cheese and some ice water. mix just until a dough forms. Flatten it into a square and wrap it tightly in plastic wrap to freeze (at least for 30 minutes).

Remove the dough from the freezer, and roll it into long straw shapes. See how mine are almost as long as my baking sheet?

Skinny Buckwheat Breadsticks
Adapted slightly from 101 cookbooks. 


1/2 c buckwheat flour
1 c whole wheat flour
2 pinches fine sea salt
1 tsp fresh or dried thyme
1/2 c butter, cold, cut into small pieces
3/4 c sharp cheddar cheese, shredded
1/2 c ice cold water

Mix flours, salt and thyme together until blended. Add the butter. Work quickly, using fingers to combine the butter with the flours. The mixture should resemble coarse crumbs when you're done. Alternatively, you could pulse in a food processor or use two butter knives to cut the butter into the flour.

Add the cheese and sprinkle with water. Using your (washed) hand, mix until the dough comes together into a loose ball. Dump dough onto plastic wrap and press into a square shape, about 1 inch thick. Wrap tightly and freeze for at least 30 minutes.

In the meantime, preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a Silpat.

When you remove the dough from the freezer, it's easier to work with half at a time. So, cut the dough in half and return the other half to the freezer until you're ready to work with it. Roll out the dough into a long rectangle, about 6 inches x 12 inches. Using a sharp knife, cut into 1/2 inch slices. Using your fingers, pinch and roll each slice of dough into a long twig, about 12 inches long. Transfer to baking sheet.

It might take a few tries to really get the hang of rolling these out, but hang in there. It gets easier.

Bake about 8-10 minutes, or until the twigs are set and the cheese is melty and golden where it is touching the pan. Then, remove from oven and flip the twigs to the other side. Bake for another 2-3 minutes. Be careful - because they are so skinny they will bake really quickly. But, you still want them to be crispy, so take care not to under-bake them either. Remove from the oven and let cool. They will crisp more as they cool.

The remaining half of dough can be stored in the freezer for another fall soup day, or you can bake them all at once.

Display as a fun centerpiece on your table!