Best Seeded Breadsticks Recipes

SEEDED SEMOLINA AND RICE FLOUR BREADSTICKS

Steps:

• Dissolve the yeast in the water in a large bowl or in the bowl of a stand mixer. Stir in the honey, agave nectar, malt extract or rice syrup. Let stand for five minutes. Stir in the olive oil.
• Combine the semolina, rice flour and salt, and add to the liquid mixture. If kneading by hand, stir until you can turn the dough out onto a lightly floured surface; knead for 10 minutes, adding flour as necessary to keep the dough from sticking to your hands and worktop. If using an electric mixer, mix at medium speed for 8 to 10 minutes. Add flour as necessary so that the dough comes away from the sides of the bowl. The dough should be elastic and just slightly sticky.
• Lightly flour your work surface or brush with olive oil. Using your hands or a rolling pin, roll the dough into a 14-by-4-inch rectangle. Make sure there is enough flour or oil underneath the dough so that it doesn't stick to the work surface. Brush the top with oil. Cover with plastic wrap, then with a damp kitchen towel. Allow to rise for 1 to 1 1/2 hours until nearly doubled. (If you need the workspace, lightly oil the underside of a sheet pan and place the dough on top.)
• Preheat the oven to 400 degrees with the racks positioned in the middle and upper thirds of the interior space. Brush sheet pans with olive oil. Cut the dough crosswise into four equal pieces. One at a time, cut each piece crosswise into six equal pieces. Roll each piece between the board and your hands as you as if you were making a rope until it is as long as the baking sheet. For a tighter strip, twist the strands from one end to the other. As you shape each breadstick, brush it with beaten egg white and roll it in the seed mixture (1 to 1 1/2 teaspoons of seeds per breadstick). Place 1 inch apart on the baking sheets until you've filled two baking sheets. Continue to shape the remaining breadsticks while the first batch is baking.
• Place in the oven, and bake 15 minutes. Switch the pans top to bottom and front to back, and bake another 10 minutes until the breadsticks are nicely browned (they will be darker on the bottom). Remove from the heat, and cool on a rack. Shape and bake any remaining dough as instructed.

SEEDED BREADSTICKS

Steps:

• Stir together milk, oil, sugar, and yeast in a large bowl until blended. Let stand until foamy, about 5 minutes. Stir in both flours, except additional all-purpose flour, and salt.
• Turn dough out onto a floured work surface and knead until smooth and elastic, 8 to 10 minutes, adding just enough additional flour to keep dough from sticking.
• Transfer dough to a lightly oiled bowl and turn to coat. Cover bowl with plastic wrap and let dough rise in a warm place until doubled in bulk, about 1 hour.
• Punch down dough and turn out onto work surface. Cut dough into 16 equal pieces and roll each into a 15- to 16-inch rope. Arrange ropes 1 inch apart on 2 greased baking sheets sprinkled with cornmeal and let stand, uncovered, 15 minutes.
• Preheat oven to 400°F.
• Brush breadsticks with egg white and sprinkle with seeds and kosher salt, pressing to adhere.
• Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown, about 20 minutes. Transfer to racks to cool.

SEEDED BREADSTICKS

Steps:

• Combine seeds, cornmeal and salt. Roll each roll into a 9-inch rope. Roll in beaten egg and then in seed mixture. Place in a sprayed 9x13-inch pan. Bake at 350°F 15-20 minutes or until light brown.To toast seeds, sprinkle on baking sheet. Bake at 350¡F 5 minutes or until lightly browned.