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Sweet and Spicy Soup Sticks

Wrap up a batch of these delicious breadsticks in festive paper to give as a holiday present.

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  • Yields: 20 sticks
  • Prep: 25 mins
  • Rise: 1 hr
  • Chill: Overnight

Sweet and Spicy Soup Sticks

Rate me!
  • Yields: 20 sticks
  • Prep: 25 mins
  • Rise: 1 hr
  • Chill: Overnight

Directions

  1. In a mixing bowl, combine warm water and yeast. Stir to dissolve. Add 1 cup of the all-purpose flour, the whole wheat flour, olive oil, egg, sugar, chili powder, salt, and cinnamon. Beat with an electric mixer on low speed for 1 minute.
  2. Stir in the remaining flour to make a soft dough that pulls away from sides of bowl (dough will be sticky). Coat a 2-quart container with cooking spray. Place dough in container. Cover; refrigerate overnight.
  3. When ready to use, punch dough down. Turn out onto floured sheet of parchment paper. Pat or roll dough into a 15x12-inch rectangle. Transfer parchment with dough to a large baking sheet.
  4. Using a floured pizza cutter or sharp knife, cut dough width-wise into 20 strips, each about 3/4 inch wide. (Dip cutter in flour as necessary to prevent sticking.) Cover; let rise about 1 hour or until doubled in size. Brush with olive oil.
  5. Preheat oven to 375 degrees F. Bake about 20 minutes or until golden. Slide soup sticks onto cutting board; cool slightly. Cut apart.

Nutrition Facts (Sweet and Spicy Soup Sticks)

  • Per serving:
  • 137 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 11 mg chol.,
  • 122 mg sodium,
  • 22 g carb.,
  • 1 g fiber,
  • 3 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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