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Sesame Seed Breadsticks

Sesame Seed Breadsticks

These crispy breadsticks will keep for weeks if refrigerated. Make them with all purpose or bread flour or a mix of whole wheat and white. A KitchenAid stand mixer does all the work, or you can knead the dough by hand. The dough needs to be a little sticky to hold the seeds. If not, rub a bit of olive oil on your hands when rolling. - Jenny Jones

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 2 hours

Makes: one dozen

Sesame Seed Breadsticks

Ingredients:

  • 1 1/2 cups all purpose flour (or 3/4 whole wheat + 3/4 cup all purpose flour)
  • 1 teaspoon instant or rapid-rise yeast
  • 3/4 teaspoon salt
  • 3/4 teaspoon sugar

  • 1 teaspoon olive oil
  • about 2/3 cup warm water (approx. 120°)
  • 1/3 cup sesame seeds

Instructions:

  1. Line a large baking sheet with parchment paper.
  2. Spread sesame seeds on wax paper.
  3. In a mixing bowl combine flour(s), yeast, salt & sugar.
  4. Add oil & enough water to make a soft dough. Knead for one minute with a KitchenAid mixer (paddle attachment) or about 100 times by hand on a barely floured surface. DO NOT ADD TOO MUCH FLOUR WHEN KNEADING.
  5. On an unfloured surface, roll into 12 8-inch sticks & coat each stick with sesame seeds. If seeds don’t stick, rub a little oil on your hands when rolling.
  6. Place on baking sheet & let rise in a warm place until double (45 min – 1 hour)
  7. Preheat oven to 325° F and bake for 25 minutes.
  8. Turn the breadsticks over and bake another 20-25 minutes.
  9. Test the fattest breadstick and if it’s still soft in the middle, turn oven off and prop open the door so it’s just warm, not hot. Return baking sheet to the open oven for up to an hour until breadsticks are totally dry throughout.
  10. Cool completely. Store in a sealed container.

Sesame Seed Breadsticks

12 Comments on "Sesame Seed Breadsticks"

  1. Parri Davis

    I made this because I was trying to add more seeds to my diet. I used the whole wheat 50/50 option, added chia seeds to the dough, made the sticks 1/2 the size and moistened them before rolling them in sesame seeds. I ended up with very stiff sticks that stood up to dense cheeseball (an intended use.) I’ll be trying it again soon.

  2. DJ

    I make a braided italian loaf from King Arthur flour site. They recommend lightly spraying the counter and your hands with oil. It helps me to knead and shape. Might work with this. I will be trying the recipe SOON! Thanks!

  3. Rositik

    Hi Jenny
    I recently bumped into your website and took me all day printing recipes for my recipe box. First try on the breadsticks was great. Now I am hooked. Love whole wheat bread too. Your ingredients and procedures are very easy and your funny ( warming the egg in your breast). You crack me up……I thank you for sharing them to all of us,,, aspiring cooks???

  4. Carmen

    Hi Jenny,
    I have been searching for a sesame breadstick recipe since my bakery closed. I am making them today. I do not have a stand mixer and am a horrible kneader. I used a hand mixer with a dough attachment. Problem is that dough is too sticky so needed to add extra flour just to be able to handle it. Should I mix the dough longer? It was already climbing up the attachment or should I add additional flour to the ingredients?

    Thanks I will though continue trying

    • Jenny

      Mixing the dough longer should not be necessary. I would just get the dough onto a floured surface and add just enough flour so you can get it into a ball. You can probably knead it a little with a scraper. It can be tricky when shaping the breadsticks because a sticky dough will hold more sesame seeds but it’s harder to roll. I find it easier to roll it into sticks when it’s fairly smooth but not so sticky, them rub each stick with a little oil to roll into the seeds. I hope I’m making sense. By the way, I have the exact same problem with kneading attachments and never use them!

  5. Melodie

    Dear Jenny, Shortly after my fiance and I met, I asked him if he liked sesame sticks, meaning the little snacks you can buy either packaged or now by weight from bins in some grocery stores, so I bought some to put in his work lunches. Apparently, there was a misinterpretation on one of our parts, and when I put those in his lunch, he came home and told me he meant crunchy sesame breadsticks, which, despite the plethora of Italian meal accompaniaments available in stores, I had a hard time finding in the retail community, so I went to the web and found your recipe for them and made him some. He LOVES them! Although they are pretty time-consuming, I usually make a double batch, as once around is just not enough, and they keep so well if you let them cool and store in a ziploc bag. When he told me more specifically what he really wanted, I stated that I could probably find a recipe. He was doubtful, as he told me he and his late Italian grandmother had to tried to master them forever, with no success. Well, I felt challenged, as I have always loved to cook and I found your recipe, and it has been successful every time. Last time I made them, I even made heart-shaped ones. One thing I vary with the recipe is that I also mix sesame seeds into the dough, which makes them even more tasteful. Thank you so much for this recipe and your site!

  6. Ananth

    Great recipe. Very resourceful tips. Thank you for sharing them.

  7. Amiria

    That was so cool. I’m going to be making those while watching your video. thank you !!!

  8. positivepath 1

    yay.. love these
    THANKS 🙂

  9. Kiisu101

    made these today, but I rolled mine in parmesan cheese yummy ^^.

  10. Andrea M.

    i tried this its deeelicious

  11. Imelda M.

    Hi Jenny. I want to thank you for the beautiful, easy to make, nice breadsticks. We all liked it a lot. The nuns were so surprised. You are a blessing. We sold a lot, too. Take care and God bless.

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