Crispy Breadsticks

by Rebekahcooked up on December 4, 2012

I don’t know if it’s the holidays or what, but it is getting kind of tough to get my updates posted! I apologize if they’ve been a little erratic. I definitely have still been cooking! In fact, I’m surprisingly ahead of where I normally am when it comes to making recipes. Now I just need to take photos and write all the posts. No biggie.

These tasty, crunchy bread sticks are a new recipe I tried from a book I got from the library called Simply Great Breads. So far we’ve loved every recipe we made from it. I am toying with the idea of doing a little gift guide post and if I decide to do, this book is a shoe-in.

The breadsticks had great flavor – Worcestershire sauce in bread? Who knew! I’ll be making these again soon. Maybe for our holiday party this weekend.

This recipe is adapted slightly from the book. Fair warning, it makes A TON of bread sticks (perfect for parties!). You will need:

  • 1 cup water
  • 3 1/2 cups unbleached flour
  • 1 1/4 tsp. instant yeast
  • 1 1/2 tsp. sea salt
  • 3 Tbsp. honey
  • 1 oz. Worcestershire sauce
  • 2 1/4 tsp. olive oil
  • Sesame seeds for sprinkling

Place the water, flour , yeast, salt, honey Worcestershire sauce and oil in the bowl of your stand mixer and use the dough hook to mix until the dough comes together and is not shaggy or too sticky.

Cover with plastic wrap and place in a warm spot to rise for about 2 hours.

After the rise, preheat your oven to 375 degrees. Sprinkle your cookie sheets with sea salt and sesame seeds – these will pull double-duty as nonstick elements and seasoning for the bread sticks. Divide your dough into four pieces and roll them out one at a time, to about the thickness of a fettucine noodle (the book actually says you can use a pasta maker and cut it like fettucine. I rolled it out and used a pizza cutter).  Slice very thin strips – again, think fettucine noodle – and cut them to the length you’d like your bread sticks to be. The dough will only rise up, so you don’t have to leave very much space around them as you place them on cookie sheets on top of the seeds and salt. Bake for about 12 minutes to get a chewy inside with a crisp outside. If you want crispy all the way, bake for 14-15 minutes but keep an eye on them.

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