Pumpkin Breadsticks
Pumpkin Puree	g
All-Purpose Flour	g
Honey	tbsp
Tepid Water	ml
Olive Oil	tbsp
Active Dry Yeast	g
Kosher Salt	tsp
Garlic Powder	tsp
Topping
Egg
Sunflower Seeds	tbsp
Sesame Seeds	tsp
Black Sesame	tsp
Flax Seeds	tsp

1. In the bowl of a stand mixer, fitted with the dough hook, combine the pumpkin, honey, water, oil and yeast until evenly incorporated. Add ca. 120g of flour along with the salt, garlic, and stir until combined.
2. While the machine is running, slowly add as much of the remaining flour as needed to create a smooth and soft dough that pulls away from the sides. Knead on high for about 5 to 7 minutes until soft.
3. Transfer the dough to a lightly oiled bowl and cover loosely with plastic wrap and a damp kitchen towel. Allow to rise in a warm spot until doubled in size, about 1 hour.
4. Preheat oven to 180 ºC. Line two baking sheets with parchment paper and grease lightly with cooking spray, set aside.
5. Transfer the dough to a very lightly floured work surface. Cut into twelve even portions. Cover the dough portions. Working with one piece at a time, roll out each into a 30cm long rope. You only want a very very small amount of flour on the board and your hands. If there is too much flour, the dough will become dry and you won't be able to roll it out. Place the rolled dough onto the prepared baking sheets. You'll want to have about six ropes of dough on each pan, spacing them out evenly for rising. Continue rolling out the rest in the same manner. Cover the pans loosely with cling film and a damp kitchen towel and allow to rise for 30 minutes.
6. In a small bowl, combine all of the topping (except for the egg) until evenly incorporated.
7. Brush the breadsticks with egg wash and sprinkle on a liberal amount of the topping on each breadstick.
8. Bake until golden brown and puffed up, about 18 to 20 minutes. Remove from the oven and allow to cool slightly before serving

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