Easy Paraguayan Crunchy Breadsticks
Coquitos Paraguayos, a traditional favorite, are versatile companions to any meal. Whether enjoyed with a morning cup of mate cocido or as a standalone snack. The secret is baking them until they're perfectly toasted for a delicious crunch.
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 sugar
- 20 g kosher salt
- 1 tablespoon anise seeds (Optional)
- 5 g Malt Syrup or honey , I used Eden Organic Barley Malt Syrup
- 500 ml (approx.) warm water (110ºF-115ºF)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Prepare baking sheets: Line two 13'' x 18'' baking sheets with parchment paper.
- Mix dry ingredients: In a stand mixer bowl with the dough hook attachment, combine the flour, salt, sugar, anise seeds, and instant dry yeast.
- Add wet ingredients: Pour warm water, softened butter, salt, and malt syrup (if using) into the dry ingredient mixture.
- Mix the dough: Mix on low speed for 4 minutes. Then, increase the speed to medium and mix for an additional 3 minutes. Continue mixing on medium speed until the dough forms a firm but elastic consistency and pulls away from the side of the mixer bowl. ⚠️👉 (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 and rest the dough: Lightly oil a bowl and your hands, then transfer the dough into it. Briefly push the dough into itself to form a smooth ball. Cover the bowl with a kitchen towel or plastic wrap and let the dough rest for 15 minutes.
- Divide the dough: After the dough has risen, punch it down to release the air. Divide the dough into 2 equal pieces. Keep one piece covered while working with the other to prevent drying out.
- Shape the coquitos: Roll out one piece of dough on a large work surface until it's about ½ inch thick. Cut the dough into strips approximately 1 inch wide. Take each strip and roll it under both hands until it's about ½'' to ¾'' in diameter and 13 inches long. Trim the ends and cut the dough diagonally into 1-inch pieces.
- Arrange on baking sheets: Place the shaped coquitos on the prepared baking sheets, ensuring space between each piece to allow for expansion during baking.
- Bake: Bake until golden brown and dry to the touch, about 15 to 20 minutes, switching the pans halfway through. Once baked, remove the coquitos from the oven and let them cool completely on the pan.
Notes
How to Store
Coquitos remain fresh and crispy for a week when stored in an airtight container or sealed plastic bag.
Make-Ahead
Prepare Paraguayan breadstick dough ahead by refrigerating it tightly wrapped in plastic for up to 24 hours. Prior to baking, let the dough sit at room temperature for 15-20 minutes. Proceed with recipe instructions for shaping and baking
Nutrition Facts
Easy Paraguayan Crunchy Breadsticks
Amount per Serving
Calories
575
% Daily Value*
Fat
18
g
28
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
45
mg
15
%
Sodium
493
mg
21
%
Potassium
177
mg
5
%
Carbohydrates
73
g
24
%
Fiber
3
g
13
%
Sugar
9
g
10
%
Protein
10
g
20
%
Vitamin A
522
IU
10
%
Vitamin C
0.1
mg
0
%
Calcium
26
mg
3
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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