Galganov's Easy Recipe for
To make this Sesame Breadsticks recipe you will need:
The required ingredients for this Sesame Breadsticks recipe are:
Method I (mixing):
Method II (forming + baking):
Tips & Tricks:
A Breadstick baker's Tip: Once fully cooled, bag them to keep them chewy. Let them stand in the air to stale when you want the crunchy variety.
The Background Story
Most of us have only had those crunchy, dry breadsticks. They are quite wonderful and we like them very much but we also know the delights of a fresh, slightly chewy, home made breadstick - an entirely different treat.
Of all the breadstick flavours, our favourite is sesame so we created this recipe as a sesame breadstick - rich with sesame flavour in the inside and coated in sesame for more of that delicious sesame taste on the outside.
We like to bake these, 10 to 12 at a time, directly on a pizza stone on the bottom shelf of the oven - we think a stone yields the best results - but they can also be baked on a greased cookie sheet.
These wonderful treats come out of the oven a little chewy on the inside ... and you can bag them, once they've cooled, to help keep them chewy but eventually one must make the choice to let them stale and dry out. If not, like any bread, they can mold. We enjoy them fresh but after a few days it's best to un-bag them and let them air dry (or put them in your drying machine). Dried, they will be that familiar, crunchy bread stick with which we are all most familiar ... and they will last a long time.
This recipe will make about 20 - 5 ounce (14 g) breadsticks (although we usually make 2 dozen bread sticks from this recipe).
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