Audrey II Tentacle Breadsticks

A dark ceramic pot spills out green, twisted breadsticks covered in seeds, arranged to mimic the appearance of plant tentacles on a dark surface with rustic, mysterious decor in the background.

Audrey II Tentacle Breadsticks

Transform your kitchen into the Little Shop of Horrors with these eerie green spinach breadsticks that look just like they're reaching out to grab a tasty snack... or an unsuspecting victim! Perfect for Halloween parties, these theatrical tentacle breadsticks come with "bloody" sun-dried tomato herb butter.

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2 14

Bread, Side Dish, Snack

American

breadsticks

207 kcal

Equipment

Ingredients

For the Green Tentacle Dough:

3 ounces fresh baby spinach
1 ¼ cups warm water, (110°F-115°F)
3 tablespoons olive oil
4 cups all-purpose flour, plus more for dusting
¼ cup finely grated parmesan cheese
1 package active dry yeast, (2¼ tsp)
1 tablespoon sugar
1 ½ teaspoons salt
1 ½ teaspoons garlic powder
1 egg white, beaten (for glaze)
½ tablespoon mixed poppy and sesame seeds, (for "plant nodes")

For the "Bloody" Sun-Dried Tomato Herb Butter:

½ cup unsalted butter, softened
2 cloves garlic, minced
¼ cup sun-dried tomatoes, (see note) finely chopped
2 tablespoons fresh herbs, (mix of parsley, basil, and chives), finely chopped
½ teaspoon red pepper flakes, (optional)
¼ teaspoon salt

Instructions

Blanch the spinach in boiling water for 30 seconds. Immediately transfer to an ice bath to stop cooking and preserve color. Drain well and squeeze out excess moisture. Purée in a blender or food processor with the warm water and olive oil until smooth.
In a large bowl (or stand mixer with dough hook), combine flour, parmesan, yeast, sugar, salt, and garlic powder. Gradually add the spinach mixture to the dry ingredients, stirring until a shaggy dough forms. Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic (or knead in stand mixer for 5-7 minutes). Place in an oiled bowl, cover with plastic wrap or a tea towel, and let rise in a warm place for about 1 hour or until doubled in size.
Punch down the dough and divide into 16 equal portions. Roll each portion into a rope about 12 inches long. Twist each rope. Vary the thickness along the length by pinching some sections thinner. Create bends and curves for a more organic, reaching appearance.
Place on parchment-lined baking sheets (or parchment paper on your work surface), leaving at least 2 inches between each tentacle. Brush with beaten egg white and sprinkle with poppy and sesame seeds in irregular patches. Cover loosely with plastic wrap or a tea towel and let rise for another 30 minutes. (You will need to bake these in 3 batches if using a half sheet pan.)
Preheat oven to 375°F while breadsticks are on their second rise. Bake for 12-14 minutes, until lightly golden on the bottom (they should stay relatively green on top). Transfer to a cooling rack.
In a small bowl, mix softened butter with minced garlic, finely chopped sun-dried tomatoes, herbs, red pepper flakes (if using), and salt until well combined. Transfer to a serving dish.

Notes

Sun-Dried Tomatoes – You can use dry (my preference) or oil-packed sun-dried tomatoes. Dry-pack sun-dried tomatoes come in a sealed bag and can be found in the produce or dry goods sections of many grocery stores. When fresh, you can use them straight from the bag. Revive older or drier sun-dried tomatoes by soaking in hot water for 10 minutes; drain and blot dry before chopping. If using oil-packed sun-dried tomatoes, drain and blot with a towel before using.
Make-Ahead – The dough can be prepared a day in advance and refrigerated after the first rise. Let it come to room temperature for 30 minutes before shaping.
Freezer-Friendly – After the first rise, you can freeze the dough for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before shaping.
Storing + Reheating – Store in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5 minutes before serving to restore that perfect texture. The herb butter can be refrigerated for up to 1 week – just bring to room temperature before serving.

Nutrition

oven

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