Seeded Breadsticks Recipes

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SEEDED BREADSTICKS



Seeded Breadsticks image

Categories     Bread     Bake     Cocktail Party     Super Bowl     Whole Wheat     Seed     Gourmet

Number Of Ingredients 11

3/4 cup 1% milk, warmed (105-115°F)
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon active dry yeast
1 cup whole-wheat flour
1 cup all-purpose flour plus additional
3/4 teaspoon salt
Cornmeal for sprinkling
1 large egg white, lightly beaten
1 tablespoon nigella (black onion) seeds or mixed white and black sesame seeds
coarse salt for sprinkling

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.

ALMOST-FAMOUS BREADSTICKS



Almost-Famous Breadsticks image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 16 breadsticks

Number Of Ingredients 9

1 package active dry yeast
4 1/4 cups all-purpose flour,plus more for dusting
2 tablespoons unsalted butter,softened
2 tablespoons sugar
1 tablespoon fine salt
3 tablespoons unsalted butter,melted
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon garlic powder
Pinch of dried oregano

Steps:

  • Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
  • Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
  • Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

SESAME BREADSTICKS



Sesame Breadsticks image

A basket of unusual breadsticks will vanish in no time. The fact that you scatter the strips of dough on baking sheets rather like pick-up sticks results in great texture: they're chewy where the strips overlap and crisp where they don't.

Provided by Lillian Chou

Categories     Holiday 2018     Christmas     Christmas Eve     New Year's Eve     Cocktail Party     Bread     Sesame     Hors D'Oeuvre     Bake     Entertaining     Party

Yield 8 servings

Number Of Ingredients 8

1/2 cup warm water (105-115°F)
1 tsp active dry yeast
1 tsp sugar
2 tsp olive oil
1 1/4 tsp salt
1 to 1 1/3 cups all-purpose flour
3 Tbsp white sesame seeds (not toasted)
3 Tbsp black sesame seeds (not toasted; see Cooks' Note, below)

Steps:

  • Stir together water, yeast, and sugar in a medium bowl, and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.) Add oil, salt, and 1 cup flour and stir until a dough forms (it should be soft but not sticky), adding more flour a little at a time, if necessary.
  • Turn out dough onto a lightly floured surface and knead until smooth and elastic, adding just enough flour to surface to keep dough from sticking, 8 to 10 minutes. Transfer dough to a lightly oiled bowl and turn to coat. Cover tightly with plastic wrap and let dough rise in a warm, draft-free place until doubled, about 1 hour.
  • Preheat oven to 400°F with racks in upper and lower thirds. Oil 2 large baking sheets.
  • Punch down dough, then roll out on a lightly floured surface with a lightly floured rolling pin into a 13-inch square. Lightly brush dough with water and sprinkle with sesame seeds, pressing to help them adhere. Cut dough into very thin strips (about 1/4-inch wide) with a pizza wheel or sharp knife.
  • Divide strips between baking sheets, scattering them loosely in a free-form pattern (strips may overlap). Bake, switching position of sheets halfway through, until crisp and golden-brown in spots, 10 to 15 minutes (if breadsticks begin to get too dark in spots, cover area with foil.) Transfer to racks to cool, about 10 minutes.
  • Do Ahead
  • Breadsticks can be made up to 1 week ahead and kept in an airtight container at room temperature. Reheat if desired before serving.

SEEDED SEMOLINA AND RICE FLOUR BREADSTICKS



Seeded Semolina and Rice Flour Breadsticks image

This breadstick has a particularly satisfying crunch. I used a combination of sesame, poppy and sunflower seeds, along with a teaspoon of nigella seeds for flavor.

Provided by Martha Rose Shulman

Categories     appetizer

Time 2h30m

Yield Two dozen breadsticks

Number Of Ingredients 10

2 teaspoons active dry yeast
1 1/2 cup lukewarm water
1 teaspoon honey, agave nectar, malt extract or rice syrup
1/4 cup extra virgin olive oil
2 cups fine hard wheat durum semolina flour
1 1/4 cups rice flour
About 1/4 cup whole-wheat flour or unbleached all-purpose flour
1 1/2 teaspoons salt
1 egg white, beaten
1/2 to 3/4 cup mixed seeds, like sesame, sunflower, poppy, fennel and nigella more as desired

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.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 103 milligrams, Sugar 0 grams

BREADSTICKS



Breadsticks image

These taste soooo close to Olive Garden® breadsticks! So delicious! Goes well with pizza, pasta, and soup!

Provided by Kandilynn

Categories     Bread     Yeast Bread Recipes

Time 1h35m

Yield 18

Number Of Ingredients 10

¼ cup white sugar, divided
1 (.25 ounce) package active dry yeast
1 cup warm water, divided
2 ¼ cups all-purpose flour, or more if needed
3 tablespoons vegetable oil
1 egg
½ teaspoon salt
½ cup butter, melted
½ teaspoon garlic salt
¼ cup Parmesan cheese

Steps:

  • Dissolve 1 1/2 teaspoons sugar and yeast in 1/2 cup warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  • Beat flour, oil, egg, salt, remaining sugar, and remaining warm water into yeast mixture until smooth, adding more flour if needed to form a soft dough. Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes.
  • Place dough in a greased bowl, turning once to cover completely with oil. Cover bowl with a damp towel and place in a warm area until dough is doubled in size, about 40 minutes.
  • Grease a baking sheet.
  • Punch dough down and turn onto a floured work surface. Divide dough into 18 pieces and shape each into a 6-inch rope. Arrange dough pieces on the prepared baking sheet about 2 inches apart; cover with a towel or plastic wrap and let rise until doubled in size, about 25 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Remove cover from dough.
  • Bake in the preheated oven until golden brown, 10 to 12 minutes.
  • Whisk butter and garlic salt together in a bowl; brush over each breadstick. Sprinkle Parmesan cheese over each.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 14.9 g, Cholesterol 24.9 mg, Fat 8.2 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 3.9 g, Sodium 173 mg, Sugar 2.9 g

TOASTY SEEDED BREAD STICKS



Toasty Seeded Bread Sticks image

Provided by Food Network

Categories     side-dish

Time 3h

Yield 12 sticks

Number Of Ingredients 11

1/2 recipe baguette dough, see below
1/3 cup, (3 ounces) sesame seeds
1/4 cup, (2 ounces) poppy seeds
2 to 3 tablespoons extra virgin olive oil
Kosher salt for sprinkling
1 1/4 teaspoons active dry yeast
1/4 cup, (2 ounces) very warm water ( 105 to 115 degrees F)
3 cups, (13 1/2 ounces) unbleached all-purpose flour
1 cup, (4 1/2 ounces) cake flour (see note)
2 1/4 teaspoons Kosher salt
1 1/4 cups plus 1 tablespoon, (10 1/2 ounces) cool water (75 degrees F)

Steps:

  • Mix the baguette dough using the instructions in the recipe. Divide the dough in half and use the other half for baguettes. Dust your work surface with flour and place the kneaded dough on the floured surface. Cover the dough with oiled plastic wrap and allow it to rise at room temperature (75 to 77 degrees F) for 1 hour. The dough will be soft but will not have doubled.
  • Combine the sesame and poppy seeds in a small bowl. Pat the dough into an even 4 by 6 inch rectangle. Using a plant sprayer, generously mist the dough. Coat both sides of the dough completely with the seed mixture; make sure there are no bare spots. Gently brush the dough on both sides with olive oil and sprinkle it with kosher salt.
  • Line 2 baking pans with parchment paper and oil the paper lightly. Stretch the rectangle so that it is a little longer. Using a dough cutter, cut the dough width-wise into twelve strips, almost 1 inch wide. Lift each stick, stretch it slightly so it's 8 inches long and lay it on the baking sheet. Place the sticks on the baking sheet with about 1 inch between them. Let rise for 30 minutes, until they become slightly puffy but not quite fully doubled.
  • Thirty minutes before baking, preheat oven to 425 degrees F. Place a baking stone in the oven to preheat and place an empty water pan directly below the stone. Place the pan of bread on the baking stone. Quickly pour 1 cup of very hot water into the water pan and immediately shut the oven door. After about 1 minute, mist the sticks with water 6 to 8 times, then quickly shut the oven door. Mist again after 1 more minute.
  • Bake for 15 minutes, then reduce the oven temperature to 375 degrees F and bake 8 to 12 minutes longer, until the sticks look golden brown and are getting crisp on the outside. Brush the hot bread sticks with a little olive oil if desired, then transfer them to a rack to cool for a few minutes before serving.
  • A variation on the baguette .
  • Combine the yeast and the warm water in a small bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes. Combine the flours and salt in a large bowl. Pour the cool water and the yeast mixture over the flour, and mix with your fingers to form a shaggy mass. Move the dough to a lightly floured work surface and knead for 4 minutes. It should be supple and resilient, but not too smooth at this point. Let the dough rest on the work surface for 20 minutes, covered with plastic wrap or a light towel. (This rest period is the autolyse.) Knead the dough for 6 to 8 minutes. Don't overknead it: The dough should be smooth, stretchy, and resilient.;
  • Recipe Courtesy of Amy Scherber .

SEEDED BREADSTICKS



Seeded Breadsticks image

These taste great plain or with hummus. Use as much of as many different seeds to your taste. Recipe source: Sunset Magazine 2005.

Provided by Hey Jude

Categories     Breads

Time 35m

Yield 2 dozen

Number Of Ingredients 3

1 lb loaf thawed frozen bread dough
2 teaspoons sesame seeds (use 1 kind or several) or 2 teaspoons poppy seeds (use 1 kind or several)
1/2 teaspoon coarse salt

Steps:

  • 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.

Nutrition Facts : Calories 7.9, Fat 0.5, Sodium 584.9, Carbohydrate 0.9, Fiber 0.2, Sugar 0.1, Protein 0.4

SEEDED BREADSTICKS



Seeded Breadsticks image

Yield 12

Number Of Ingredients 6

12 Rhodes White Dinner Rolls , thawed but still cold
1 tablespoon caraway seeds
2 tablespoons toasted sesame seeds
2 tablespoons cornmeal
1 tablespoon coarse salt
1 egg, beaten

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.

Nutrition Facts : Nutritional Facts Serves

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