Toasty Seeded Bread Sticks Recipes

SEEDED BREADSTICKS

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.

SWEET BREADSTICKS

Steps:

• Cut strips of refrigerated breadstick dough in half crosswise; thread a piece lengthwise onto each skewer. Toast over a flame until golden. Brush with melted butter, then sprinkle with confectioners' sugar and cinnamon.

SESAME BREADSTICKS

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.

BREADSTICKS

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.

CHIA SEED, COCONUT, AND RASPBERRY FRENCH TOAST STICKS

Steps:

• Cut each bread slice into 4 even sticks.
• Mix coconut, chia seeds, half-and-half, eggs, sugar, cinnamon, vanilla extract, and salt together in a bowl until batter is smooth.
• Heat a large skillet over medium heat and add butter.
• Dip bread sticks in the batter until completely coated.
• Cook coated bread sticks in the hot butter until browned, 2 to 3 minutes per side.
• Place raspberries in a microwave-safe bowl; heat in microwave until softened, about 1 minutes. Mix yogurt into raspberries.
• Dip French toast sticks in raspberry-yogurt sauce and top with maple syrup.