Prep 23 mins
Cook 12 mins
These taste great plain or with hummus. Use as much of as many different seeds to your taste. Recipe source: Sunset Magazine 2005.
- 1 lb loaf thawed frozen bread dough
- 2 teaspoons cumin seeds (use 1 kind or several) or 2 teaspoons dill seeds (use 1 kind or several) or 2 teaspoons fennel seeds (use 1 kind or several) or 2 teaspoons sesame seeds (use 1 kind or several) or 2 teaspoons poppy seeds (use 1 kind or several)
- 1⁄2 teaspoon coarse salt
- On a lightly floured board, roll dough into a 6 x 12-inch rectangle and sprinkle evenly with seeds and salt. Roll dough lightly to press seeds into dough, without changing shape of dough. Let stand until dough is slightly puffy, 5 to 10 minutes.
- Oil 2 or 3 baking sheets, each 12 x 15-inches.
- With a sharp, floured knife, cut dough into 6 x 1/2-inch strips.
- Pick up both ends of one strip, gently stretch until strip is about 15 inches long and transfer to a baking sheet. Repeat to stretch remaining breadsticks and fill baking sheets, placing strips about 1/2-inch apart. The sticks will not look all exactly the same as they're somewhat rustic looking.
- As each sheet is filled, bake in a 400° oven until breadsticks are browned and crisp, about 12 minutes. Transfer to racks to cool.