Best Baked Salty Sticks Recipes

BAKED FRENCH TOAST STICKS (FREEZER-FRIENDLY)

Steps:

• Preheat the oven to 350°F. Line a baking sheet with foil and grease it generously with cooking spray.
• Cut each slice of bread into three sticks widthwise.
• In a large shallow dish or bowl, whisk together the eggs, milk, cinnamon, sugar and vanilla extract. Dip each stick of bread in the egg mixture, coating it on all sides, then shake off the excess and arrange it on the baking sheet. Repeat the dipping process, arranging the French toast sticks on the baking sheet so that they aren't touching.
• Bake the French toast sticks for 12 minutes then flip them once, spray them lightly with cooking spray and return them to the oven for an additional 12 to 15 minutes or until cooked through.
• Remove the French toast sticks from the oven and serve warm with maple syrup.

BAKED SALTY STICKS

Steps:

• Mix butter with flour and baking soda.
• Add cottage cheese and mix well.
• Add more flour if too sticky.
• Roll out batter until 1/2 inch thick and spread yolk over.
• (Putting batter into freezer for 10 minutes might help the stickiness too.).
• Sprinkle with salt, then summac or poppy seeds, grated cheese or as you like.
• Cut into 1/2 inch thick sticks.
• Bake at 350 until golden.

TENDER SALT STICKS

Steps:

• Make dough:
• In a food processor pulse together flour, sugar, and table salt several times to combine well. In a small bowl whisk together water, yeast, and butter or oil. Add yeast mixture to flour mixture and pulse until dough forms a ball, 8 to 10 times. Process dough continuously 30 seconds.
• Put dough in a lightly greased bowl, turning to coat, and let rise, covered tightly with plastic wrap, until doubled in bulk, about 1 hour.
• Line 2 jelly-roll pans or large baking sheets with parchment paper or foil.
• Turn dough out onto a lightly floured surface and punch down. Shape dough into a 12- by 3-inch rectangle and cut crosswise into twelve 3- by 1-inch strips. Roll each strip with palms of hands until 6 inches long and in pans arrange 2 inches apart. Cover pans loosely with plastic wrap or a kitchen towel and let sticks rise until doubled in bulk, about 1 hour.
• Preheat oven to 375°F.
• Brush sticks with egg wash and sprinkle with kosher salt. Bake sticks in upper and lower thirds of oven, switching positions of pans halfway through baking, until well risen and golden, 20 to 25 minutes. Cool sticks in pans on racks.