If you're looking for the perfect side dish to complement your meal, try making Authentic Paraguayan Crunchy Breadsticks, also known as Coquito, Rosquita, or Palito in Paraguay.
These delicious breadsticks are an essential part of the Paraguayan diet, just like cooked cassava, and they are enjoyed with almost every meal.
Years ago, my husband and I worked hard to create the best recipe for these Crunchy Breadsticks. After lots of testing and adjusting, we believe we've perfected them.
They are incredibly crunchy, buttery, and light. They make the perfect addition to any meal of the day. Give them a try, and you'll be amazed!
For a more Paraguayan-inspired selection of baked goods, check out our Galleta Paraguaya, Galleta Cuartel, Pan de Maiz con Queso, and Pan de Maiz.🥖
Jump to:
- What are Paraguayan Crunchy Breadsticks?
- About This Paraguayan Crunchy Breadsticks Recipe:
- Crunchy Breadsticks Ingredients
- Tools you'll need
- How to Make Crunchy Breadsticks
- How to Make Palitos:
- How to Make Coquitos:
- How to Make Rosquitas:
- Substitutions
- Variations
- How to Serve
- How to Store & Re-Heat
- Make-Ahead
- How to Freeze
- Tips for Making The Best Crunchy Breadsticks
- FAQ
- Watch How to Make It
- Related Recipes:
- Recipe
What are Paraguayan Crunchy Breadsticks?
Paraguayan Crunchy Breadsticks, also known as Coquito, Rosquita, or Palito in Paraguay, are delightful and crispy bread-based snacks popular in Paraguayan cuisine.
These breadsticks are characterized by their unique texture, which is crunchy and light. They have a buttery flavor that adds richness to every bite.
Paraguayan Crunchy Breadsticks are an integral part of the Paraguayan diet and are often enjoyed alongside meals as a savory accompaniment. Like cooked mandioca (cassava), they have become a staple in Paraguayan households and are commonly eaten throughout the day.
These breadsticks are typically made using simple ingredients such as flour, butter or margarine, water, and salt. The dough is rolled out into thin strips or shaped into small sticks before being baked until golden and crispy. The result is a satisfying snack that offers a delightful combination of crunch and flavor.
Paraguayan Crunchy Breadsticks are versatile and can be enjoyed on their own as a snack or served alongside soups, stews, grilled meats, or any other dish that could use a crispy and flavorful element. Their irresistible texture and taste make them a beloved treat in Paraguay and beyond.
About This Paraguayan Crunchy Breadsticks Recipe:
- Texture: Our Paraguayan Crunchy Breadsticks recipe yields a crispy exterior with a chewy and tender interior.
- Taste: The breadsticks have a savory and slightly salty flavor, with optional hints of licorice-like taste if anise seeds are included in the recipe.
- Method: The method involves mixing the dry ingredients, adding warm water and softened butter to form a dough, kneading until soft and supple, and allowing the dough to rest. The dough is then shaped into strips, rolled, and cut into desired lengths or shapes. The shaped breadsticks are baked in a preheated oven until golden brown and crispy.
Crunchy Breadsticks Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Bread flour or All Purpose Flour: The main component of the breadsticks and provides structure and texture.
- Butter: Adds richness and flavor to the breadsticks. It also contributes to the tender and soft texture of the dough.
- Instant dry yeast: This is responsible for the leavening of the dough, causing it to rise. Instant dry yeast is used because it can be added directly to the dough without the need for proofing.
- Granulated white sugar: Provides food for the yeast, allowing it to ferment and produce carbon dioxide, which helps the dough rise. It also adds a touch of sweetness to the breadsticks.
- Kosher salt: Enhances the flavor of the breadsticks and also helps control the fermentation process by regulating yeast activity.
- Anise seeds (optional): Provide a subtle, licorice-like flavor that enhances the authentic Paraguayan taste of the breadsticks. While this ingredient is optional and can be omitted if desired, it is highly recommended to experience the traditional flavor profile fully.
- Warm water: This is essential for hydrating the flour and activating the yeast. Warm water helps dissolve the other ingredients and promotes yeast fermentation. The ideal temperature of the water should be between 110°F to 115°F (43°C to 46°C).
- Malt Syrup: It enhances the flavor and adds a subtle hint of sweetness. Additionally, it can help prolong the freshness of the breadsticks. If you prefer not to use malt syrup, honey can be used as a substitute, as it also adds sweetness and moisture to the dough. However, please note that using malt extract or honey is optional and can be omitted if desired. We used Eden Foods Organic Traditional Barley Malt Syrup.
Tools you'll need
How to Make Crunchy Breadsticks
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 400°F (200°C). Line two 13'' x 18'' baking sheets with parchment paper and set them aside. Combine the flour, sugar, anise seeds, and instant dry yeast. Add the warm water, butter, salt, and malt syrup (if using) to the mixer, then add the flour mixture and yeast.
Mix with the dough hook attachment on low speed for 4 minutes and on medium speed for 3 minutes. Mix on medium speed until the dough pulls away from the side of the mixer bowl.
The dough should be firm but elastic. (At this point, the mixer should be running at medium speed; a high speed would work the dough too roughly, breaking the structure of the gluten rather than promoting its development.)
Transfer the dough to a lightly oiled bowl and knead it over itself until it forms a smooth ball. Cover the dough and let it rest for 15 minutes. This resting period allows the dough to relax and become more manageable. Once rested, cut the dough into 2 pieces; keep the remaining 1 piece covered while you work with the first.
How to Make Palitos:
On a large work surface, roll a piece of dough into a rectangle until it reaches a thickness of ½ inch. Cut the dough into strips that are about 1 inch wide.
Take 1 piece of dough at a time and roll the dough under both hands until approximately ½'' to ¾'' in diameter and about 13 inches long. Trim the ends and cut the dough in half or to your desired length.
Place the dough onto a baking sheet measuring 13'' x 18'', ensuring there is some space between each.
How to Make Coquitos:
On a large work surface, roll a piece of dough into a rectangle until it reaches a thickness of ½ inch. Cut the dough into strips that are about 1 inch wide.
Take 1 piece of dough at a time and roll the dough under both hands until approximately ½'' to ¾'' in diameter and about 13 inches long. Trim the ends and cut the dough diagonally into 1-inch pieces. Place the dough onto a baking sheet measuring 13'' x 18'', ensuring there is some space between each.
How to Make Rosquitas:
On a large work surface, roll a piece of dough into a rectangle until it reaches a thickness of ½ inch. Cut the dough into strips that are about 1 inch wide.
Take 1 piece of dough at a time and roll the dough under both hands until approximately ½'' to ¾'' diameter and about 13 inches long. Trim the ends and cut the dough in half.
Take one dough and twist one end of the dough to one side and the other end to the opposite side, bringing the ends together, forming a full circle. Place the shaped rosquitas onto the prepared baking sheets, leaving some space between each.
Continue shaping the remaining dough into desired shape, following the process above. Place them on a baking sheet, ensuring there is some space between each breadstick.
Bake the breadsticks in the preheated oven until they turn golden brown and crisp, about 15 to 20 minutes, switching the pans halfway through. Once baked, remove the breadsticks from the oven and let them cool on the pan. Serve and enjoy the breadsticks as a delightful accompaniment to your meals or as a tasty snack.
Substitutions
- Flour: You can substitute bread flour with all-purpose flour or whole wheat flour. Keep in mind that different flours may slightly alter the texture and taste of the breadsticks.
- Butter: If you prefer a dairy-free option or don't have butter on hand, you can use a plant-based butter substitute or vegetable oil as a replacement. However, note that the flavor and texture may vary slightly.
- Instant dry yeast: If you don't have instant dry yeast, you can use active dry yeast instead. Just make sure to activate the active dry yeast in warm water (around 110°F/43°C) with a pinch of sugar before adding it to the dough.
- Granulated white sugar: Substitute with brown sugar, honey, or maple syrup for a different flavor profile. Keep in mind that these alternatives may slightly affect the sweetness and moisture content of the dough.
- Anise seeds: If you don't have anise seeds or prefer a different flavor, you can omit them or replace them with other seeds like fennel seeds or caraway seeds. This will provide a different but equally aromatic taste to the breadsticks.
- Warm water: Make sure to use water within the temperature range of 110°F to 115°F (43°C to 46°C) to activate the yeast properly. Using water that is too hot or too cold may affect the yeast's performance and the dough's rise.
Remember, substituting ingredients may alter the taste, texture, and overall outcome of the breadsticks, so it's important to consider these factors and adjust accordingly.
Variations
- Cheesy Breadsticks: After rolling out the dough into strips, sprinkle grated cheese (such as Parmesan, cheddar, or mozzarella) on top of each strip. Roll and shape as instructed, then bake as usual. The melted cheese will add a savory and gooey element to the breadsticks.
- Herbed Breadsticks: Add dried herbs or a combination of herbs such as dried oregano, basil, thyme, or rosemary to the dough mixture. This will infuse the breadsticks with aromatic flavors and make them even more fragrant.
- Garlic Breadsticks: Mix in minced garlic or garlic powder to the dough along with the other ingredients. This will give the breadsticks a delicious garlicky taste. You can also brush the baked breadsticks with garlic-infused butter for an extra punch of flavor.
- Spicy Breadsticks: Add a kick of heat by incorporating some red pepper flakes, cayenne pepper, or paprika to the dough. Adjust the amount according to your spice preference. These spicy breadsticks are perfect for those who enjoy a bit of heat in their snacks.
- Sweet Breadsticks: For a sweet twist, you can sprinkle cinnamon sugar on top of the rolled-out dough before shaping it into breadsticks. You can also add a touch of vanilla extract or a pinch of ground cinnamon to the dough itself. These sweet breadsticks can be enjoyed as a dessert or a delightful breakfast treat.
Feel free to experiment with different flavors and combinations to suit your taste preferences. Remember to adjust the quantities of added ingredients accordingly to maintain the desired balance in the dough.
How to Serve
Paraguayan breadsticks can be served in various ways, depending on personal preference. Here are a few suggestions on how to serve Paraguayan breadsticks:
- Breakfast: Enjoy Paraguayan breadsticks as a delightful accompaniment to your morning cocido paraguayo, coffee, or tea. Their crunchy texture and subtle flavors make them a great choice for a light breakfast or a quick snack.
- Appetizer: Serve Paraguayan breadsticks as an appetizer by arranging them in a tall glass or cup for an elegant presentation. You can serve them on their own or pair them with dips such as salsa, guacamole, hummus, or cheese dip.
- Breadbasket: Include Paraguayan breadsticks in a breadbasket alongside other types of bread, rolls, or breadsticks. This can be a great addition to a dinner table or for special occasions.
- Side dish: Serve Paraguayan breadsticks as a side dish to accompany soups, stews, salads, or pasta dishes. They can be a delicious alternative to regular dinner rolls or bread.
- Party snack: Paraguayan breadsticks make fantastic party snacks. Serve them as finger food at social gatherings, cocktail parties, or as part of a charcuterie or cheese board.
Remember to serve Paraguayan breadsticks fresh and at room temperature for the best taste and texture. They are versatile and can be enjoyed in various settings, so feel free to get creative and find the serving style that suits your occasion best.
How to Store & Re-Heat
To store Paraguayan breadsticks, allow them to cool completely and store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat Paraguayan breadsticks, preheat the oven to 350°F (175°C). Place the breadsticks on a baking sheet and heat them in the oven for about 5 minutes until warmed through and crispy. Alternatively, wrap them in aluminum foil and heat for about 10 minutes. Allow them to cool slightly before serving. Freshly baked breadsticks have the best taste and texture, so it's recommended to enjoy them fresh.
Make-Ahead
To make Paraguayan breadsticks ahead of time, prepare the dough, shape the breadsticks, and then refrigerate them overnight or for up to 24 hours. When ready to bake, allow the breadsticks to come to room temperature for 15-20 minutes, then bake them according to the recipe instructions. This allows you to have freshly baked breadsticks with minimal effort when needed.
How to Freeze
- Prepare the dough and shape the breadsticks as instructed in the recipe.
- Place the shaped breadsticks on a baking sheet lined with parchment paper, making sure they are not touching each other.
- Put the baking sheet with the breadsticks in the freezer and let them freeze until solid. This may take a few hours.
- Once the breadsticks are frozen, transfer them to a freezer-safe container or a zip-top freezer bag.
- Label the container or bag with the date and name of the breadsticks.
- Return the breadsticks to the freezer.
The frozen Paraguayan breadsticks can be stored in the freezer for up to 2 to 3 months.
To thaw and reheat the frozen breadsticks:
- Remove the desired number of breadsticks from the freezer and place them on a baking sheet.
- Let the breadsticks thaw at room temperature for about 30 minutes to 1 hour.
- Preheat the oven to the specified temperature in the recipe (400°F/200°C).
- Once the breadsticks are thawed, bake them in the preheated oven for 20 minutes or until crispy and golden brown.
It's important to note that the texture of the breadsticks may slightly change after freezing and reheating, but they can still be enjoyed as a convenient option for later use.
Tips for Making The Best Crunchy Breadsticks
- Use bread flour or all-purpose flour: These types of flour have a higher protein content, which helps create a chewier texture and better structure for the breadsticks.
- Activate the yeast properly: Ensure that your yeast is fresh and activate it in warm water (around 110°F to 115°F or 43°C to 46°C) with a pinch of sugar. Let it sit for a few minutes until it becomes foamy and bubbly. This step ensures that the yeast is active and will result in proper fermentation and a good rise.
- Knead the dough adequately: Kneading the dough helps develop the gluten, which contributes to the texture and structure of the breadsticks. Mix and knead the dough until it becomes soft, and supple, and pulls away from the sides of the bowl.
- Rest the dough: After kneading, allow the dough to rest for 15 to 20 minutes. This resting period allows the gluten to relax, making the dough easier to handle and shaping the breadsticks more manageable.
- Roll the dough evenly: When rolling the dough into strips, aim for an even thickness throughout. This ensures consistent baking and uniform crunchiness.
- Preheat the oven properly: Make sure to preheat your oven to the specified temperature (usually 400°F or 200°C) before baking the breadsticks. This ensures even baking and a crispy exterior.
- Bake until golden brown: Keep a close eye on the breadsticks while baking. Bake them until they turn a golden brown color and are crispy. The exact baking time may vary, so it's essential to check them periodically.
- Cool properly: Once baked, transfer the breadsticks to a wire rack to cool completely. This helps maintain their crispness and prevents them from becoming soggy.
- Serve fresh: Paraguayan Crunchy Breadsticks are best enjoyed fresh on the day they are baked. However, you can store any leftovers in an airtight container for a day or two and reheat them to regain their crunchiness.
FAQ
Can I use a different type of flour to make breadsticks?
You can use all-purpose flour or whole wheat flour rather than bread flour. Just keep in mind that the texture and flavor may be slightly different.
How long do breadsticks last?
Breadsticks can be stored at room temperature for up to 3 days or in the refrigerator for up to 5 days. They can be frozen for up to 2 to 3 months.
Can I make breadsticks ahead of time?
You can make the dough and store it in the fridge for up to 3 days. You can also shape the breadsticks and refrigerate them for up to 24 hours before baking.
Can I reheat breadsticks?
You can reheat breadsticks in the oven, toaster oven, or a pan on the stovetop. Wrap them in damp paper towels before reheating them to keep them moist.
What can I serve breadsticks with?
Breadsticks can be served as a snack, appetizer, or alongside soups, salads, or sandwiches. They are also great with dips such as hummus, spinach, and artichoke dip.
Watch How to Make It
Related Recipes:
Recipe
Easy Paraguayan Crunchy Breadsticks
Ingredients
- 1 kg bread flour or all-purpose flour
- 250 g unsalted or salted butter or margarine , room temperature
- 10 g instant dry yeast
- 50 g granulated white sugar
- 20 g kosher salt
- 6 g anise seeds (Optional)
- 5 g Malt Syrup or honey , we used Eden Organic Barley Malt Syrup
- 500 ml (approx.) warm water (110ºF-115ºF)
Instructions
- Preheat the oven to 400°F (200°C). Line two 13'' x 18'' baking sheets with parchment paper and set them aside. Combine the flour, sugar, anise seeds, and instant dry yeast. Add the warm water, butter, salt, and malt extract (if using) to the mixer, then add the flour mixture and yeast.
- Mix with the dough hook attachment on low speed for 4 minutes and on medium speed for 3 minutes. Mix on medium speed until the dough pulls away from the side of the mixer bowl. The dough should be firm but elastic. (At this point, the mixer should be running at medium speed; a high speed would work the dough too roughly, breaking the structure of the gluten rather than promoting its development.)
- Transfer the dough to a lightly oiled bowl and knead it over itself until it forms a smooth ball. Cover the dough and let it rest for 15 minutes. This resting period allows the dough to relax and become more manageable. Once rested, cut the dough into 2 pieces; keep the remaining 1 piece covered while you work with the first.
How to Make Palitos:
- On a large work surface, roll a piece of dough into a rectangle until it reaches a thickness of ½ inch. Cut the dough into strips that are about 1 inch wide. Take 1 piece of dough at a time and roll the dough under both hands until approximately ½'' to ¾'' in diameter and about 13 inches long. Trim the ends and cut the dough in half or to your desired length. Place the dough onto a baking sheet measuring 13'' x 18'', ensuring there is some space between each.
How to Make Coquitos:
- On a large work surface, roll a piece of dough into a rectangle until it reaches a thickness of ½ inch. Cut the dough into strips that are about 1 inch wide. Take 1 piece of dough at a time and roll the dough under both hands until approximately ½'' to ¾'' in diameter and about 13 inches long. Trim the ends and cut the dough diagonally into 1-inch pieces. Place the dough onto a baking sheet measuring 13'' x 18'', ensuring there is some space between each.
How to Make Rosquitas:
- On a large work surface, roll a piece of dough into a rectangle until it reaches a thickness of ½ inch. Cut the dough into strips that are about 1 inch wide. Take 1 piece of dough at a time and roll the dough under both hands until approximately ½'' to ¾'' diameter and about 13 inches long. Trim the ends and cut the dough in half. Take one dough and twist one end of the dough to one side and the other end to the opposite side, bringing the ends together, forming a full circle. Place the shaped rosquitas onto the prepared baking sheets, leaving some space between each.
- Continue shaping the remaining dough into desired shape, following the process above. Place them on a baking sheet, ensuring there is some space between each breadstick. Bake the breadsticks in the preheated oven until they turn golden brown and crisp, about 15 to 20 minutes, switching the pans halfway through. Once baked, remove the breadsticks from the oven and let them cool on the pan. Serve and enjoy the breadsticks as a delightful accompaniment to your meals or as a tasty snack.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.