Crazy Sesame Breadsticks
Crispy, homemade breadsticks coated with a delightful mixture of black and white sesame seeds. These elegant breadsticks are perfect for snacking or serving alongside soups and salads.
Ingredients
- •½ cup warm water
- •1 tsp active dry yeast
- •1 tsp sugar
- •2 tsp olive oil
- •1¼ tsp salt
- •1⅓ cups all-purpose flour
- •3 Tbsp white sesame seeds
- •3 Tbsp black sesame seeds
- •
Cooking Instructions
- 1.
Stir together water, yeast, and sugar in a medium bowl, and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.) Add oil, salt, and 1 cup flour and stir until a dough forms (it should be soft but not sticky), adding more flour a little at a time, if necessary.
5 min
- 2.
Turn out dough onto a lightly floured surface and knead until smooth and elastic, adding just enough flour to surface to keep dough from sticking, 8 to 10 minutes. Transfer dough to a lightly oiled bowl and turn to coat. Cover tightly with plastic wrap and let dough rise in a warm, draft-free place until doubled, about 1 hour.
60 min
- 3.
Preheat oven to 400°F with racks in upper and lower thirds. Oil 2 large baking sheets.
10 min
- 4.
Punch down dough, then roll out on a lightly floured surface with a lightly floured rolling pin into a 13-inch square. Lightly brush dough with water and sprinkle with sesame seeds, pressing to help them adhere. Cut dough into very thin strips (about 1/4-inch wide) with a pizza wheel or sharp knife.
15 min
- 5.
Divide strips between baking sheets, scattering them loosely in a free-form pattern (strips may overlap). Bake, switching position of sheets halfway through, until crisp and golden-brown in spots, 10 to 15 minutes (if breadsticks begin to get too dark in spots, cover area with foil.) Transfer to racks to cool, about 10 minutes.
15 min
- 6.
Breadsticks can be made up to 1 week ahead and kept in an airtight container at room temperature. Reheat if desired before serving.
