Crispy Breadsticks with Sea Salt and Sesame Seeds Crispy Breadsticks with Sea Salt and Sesame Seeds

Author: Canadian Living

Sea salt adds a burst of flavour to these breadsticks. Serve as a savoury appetizer or as a nibble anytime.

  • Portion size 32 servings
  • Credits : Canadian Living Magazine: April 2006




In large bowl, dissolve sugar in 1/4 cup (50 mL) warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. Add 1-1/4 cups (300 mL) warm water, oil and honey. With wooden spoon, stir in 3-1/2 cups (875 mL) of the flour and salt until shaggy dough forms.

Turn out dough onto lightly floured surface; knead until smooth and elastic, 8 to 10 minutes, adding enough of the remaining flour as necessary to prevent sticking.

Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.

Punch down dough; turn out onto floured surface. Divide in half; pat each half into 8- x 5-inch (20 x 12 cm) square. Cover with tea towel; let dough rest for 10 minutes.

Cut each square crosswise to make 16 strips. On unfloured surface, roll each strip by hand into 16-inch (40 cm) long stick.

Grease 2 rimless baking sheets; set pans aside.

Topping: In small bowl, whisk egg with 1 tbsp (15 mL) water. On sheet of waxed paper, combine sesame seeds with sea salt. Brush sticks with egg mixture; roll each in salt mixture to coat. Place, 1 inch (2.5 cm) apart, on prepared pans. Bake in top and bottom thirds of 450°F (230°C) oven, rotating and switching pans halfway through, until golden, about 15 minutes. Transfer to racks to let cool. (Make-ahead: Wrap in plastic wrap and store for up to 2 days; recrisp in 350°F/180°C oven for about 10 minutes.)

Nutritional facts <b>Per piece:</b> about

  • Sodium 292 mg
  • Protein 2 g
  • Calories 79.0
  • Total fat 2 g
  • Cholesterol 6 mg
  • Saturated fat trace
  • Total carbohydrate 12 g


  • Iron 6.0
  • Folate 12.0
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Crispy Breadsticks with Sea Salt and Sesame Seeds