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
½ teaspoon red pepper flakes (or use as needed)
¼ + ⅛ teaspoon salt
2 tablespoons unsalted butter (at room temperature)
5 tablespoons ice cold water
black sesame seeds (as needed for eyes)

Instructions

Prep. Preheat the oven to 350° F. Have a large sheet pan lined with parchment paper.
Mix dry ingredients. Add 1 cup flour, 2 tablespoon white sesame seeds, ½ teaspoon baking powder, ½ teaspoon red pepper flakes and ¼ + ⅛ teaspoon salt to a bowl. Whisk to combine.
Finish dough. Add 2 tablespoon butter and rub it in with your fingertips until the mixture resembles coarse sand. Add 5 tablespoon ice-cold water and mix by hand until a slightly smooth, cohesive dough forms.
👉 The dough should be firm and smooth, and not sticky (add an extra ½ teaspoon of water if needed).
Roll. Divide the dough into 16 equal pieces. Roll each piece between your palms and the countertop into a rope about 12 to 13 inches long, keeping the thickness as even as possible. If the dough breaks while rolling, simply pinch it back together and continue rolling—it will come together just fine!
Shape. Gently flatten one end of each dough rope with your fingertip to shape the snake’s head. Press two black sesame seeds firmly into the dough for the eyes. Then gently roll the opposite end to make it slightly thinner and create a tapered tail.
Transfer to baking sheet. Hold both ends of the snake and carefully transfer it to the prepared baking sheet. Gently curve the dough into a natural, snake-like shape.
Bake. Repeat with the remaining dough to shape all the snakes, spacing them evenly on the baking sheet. They won’t spread as they bake, so you only need a little space between each one. Bake for 25 to 32 minutes, rotating the baking sheet halfway through, until the snakes are golden brown.
Cool and store. 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.

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