Halloween Breadstick Snakes

Snake shaped Halloween breadsticks on a black tray.

These Halloween Breadstick Snakes are a unique Halloween-themed snack idea for parties. They’re crispy, crunchy, and so delicious to eat! Fun and easy to make, they’re sure to be the talk of your Halloween party.

Course Appetizer

Cuisine American

Keyword halloween breadsticks, halloween snakes

Prep Time 30

Cook Time 40

Total Time 1 10

Servings Snakes

Calories 47kcal

Author Maria Doss

Ingredients

1 cup all purpose flour
2 tablespoons white sesame seeds
½ teaspoon baking powder
¼ to ½ teaspoon red pepper flakes
¼ + ⅛ teaspoon salt
2 tablespoons unsalted butter at room temperature
5 tablespoons ice cold water
black sesame seeds as needed for eyes

Instructions

Preheat oven to 350 degrees F. Have a large sheet pan lined with parchment paper.
Whisk together first 5 ingredients (flour through salt) in a medium bowl.
Add the butter and rub it in with your fingertips until the mixture resembles coarse sand. Gradually add ice-cold water and mix with your hands until a slightly smooth, cohesive dough forms (add an extra ½ to 1 teaspoon of water if needed).
👉 The dough should be firm but smooth and not sticky.
Divide the dough into 16 equal pieces. Roll each piece between your palms and the countertop to form a rope about 16 inches long with even thickness. If the dough breaks while rolling, simply pinch it back together and keep going — it’ll come together just fine!
Gently press one end of the dough rope with your fingertip to form the snake’s head. Press two black sesame seeds into the head to resemble eyes, making sure they stick firmly to the dough. Then, roll the opposite end slightly thinner to create a tapered tail.
Hold both ends of the snake and carefully transfer it to the baking sheet. Gently curve it to create a natural, snake-like shape.
Repeat the process to shape all the snakes, spacing them evenly on the baking sheet. They won’t spread during baking, so only a little space between each is needed.
Bake for 30–40 minutes, or until the snakes are golden brown, rotating the pan halfway through for even baking.
Place the pan on a wire rack and let the breadsticks cool completely. Store them in a tightly sealed zip-top bag or airtight container for 3 to 5 days — they’ll stay perfectly crispy!
Enjoy them as a snack on their own, or serve with marinara sauce for dipping.

Video

Notes

Breadsticks can be stored at room temperature, in a covered container, for several days.

Nutrition