Jewish Salt Sticks Recipes
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.
CARAWAY SALT STICKS
Make and share this Caraway Salt Sticks recipe from Food.com.
Provided by dicentra
Categories Breads
Time 40m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Knead oil and 1 1/2 teaspoons caraway seeds into dough in a large bowl until oil is absorbed, then divide dough into 16 pieces.
- Loosely cover with plastic wrap and let stand 30 minutes.
- Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
- Roll each piece of dough into a thin log as long as the width of your baking sheets.
- Divide logs between 2 ungreased baking sheets, then brush lightly with some of egg wash and sprinkle with salt and remaining 1 1/2 teaspoons caraway seeds.
- Bake breadsticks, switching position of sheets halfway through baking, until just golden, about 25 minutes.
Nutrition Facts : Calories 28.4, Fat 2.9, SaturatedFat 0.5, Cholesterol 13.2, Sodium 440.5, Carbohydrate 0.2, Fiber 0.2, Protein 0.5
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- Whisk the flour, salt and yeast together. Add the water. Stir with a wooden spoon until combined, then knead gently with your hands to make sure all of the flour is incorporated. The dough should stick to your hands.
- Cover bowl with plastic wrap and let rest at room temperature for at least 12 hours. When dough has risen, remove plastic wrap, and turn dough out onto a lightly floured surface. Portion dough into 90 g pieces.
- Using lightly floured hands or enough flour to keep dough from sticking to you and your work surface, shape each portion into a ball. Cover balls with plastic wrap, then let rest for 45 minutes.
- Meanwhile, place a baking stone or Baking Steel in your oven. It’s OK if you don’t have one. Preheat oven to 450ºF if you’re using a stone or Steel, otherwise, preheat to 500ºF.
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