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
- 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 (120 - 130°F)
- 1/3 cup sesame seeds
- Line a large baking sheet with parchment paper.
- Spread sesame seeds on wax paper.
- In a mixing bowl combine flour(s), yeast, salt & sugar.
- Add oil & enough water to make a soft dough. Knead for one minute with a KitchenAid mixer or about 50 times by hand on a barely floured surface. DO NOT ADD TOO MUCH FLOUR WHEN KNEADING.
- 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.
- Place on baking sheet & let rise in a warm place until double (45 min – 1 hour)
- Preheat oven to 325° F and bake for 25 minutes.
- Turn the breadsticks over and bake another 20-25 minutes.
- Test the fattest breadstick and if it’s still soft in the middle, turn oven off and prop open the door. Let the oven cool down for about 20 minutes. Return baking sheet to the oven with the door open a few inches for up to an hour until breadsticks are totally dry throughout.
- Cool completely. Store in a sealed container.