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Rosemary Breadstick

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“Nothing compares to the aroma of fresh breadsticks before a meal or salad. For vatiety, try this recipe with dirrerent kinds of herbs. This recipe is from the Kosher Palette”
READY IN:
2hrs 40mins
SERVES:
24
YIELD:
24 breadsticks
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Stir together water, yeast, and sugar in a bowl and let stand for 5 minutes.
  2. Combine flour, whole wheat flour, rosemary, and salt in a food processor with a plastic dough blade and pulse for 5 seconds.
  3. Stir water and oil into yeast.
  4. With processor running, pour yeast mixture into the flour.
  5. Process until dough forms a ball, adding flour, 1 tbsp at a time if necessary.
  6. Place dough in a lightly greased bowl, turning to grease top.
  7. Cover and let rise in a warm place for 1 1/2 hours.
  8. Divide dough in half. Roll each half into a 12 inch log. Cut each log into 1 inch pieces. Roll each piece into a long rope. Fold rope in half, twist, and place on a lightly greased baking sheet.
  9. Sprinkle breadsticks with cornmeal and let rise for 15 minutes.
  10. Preheat oven to 300.
  11. Combine egg white with pinch of salt.
  12. Brush mixture over breadsticks and sprinkle with salt, sesame seeds, or poppy seeds.
  13. Bake for 30 minutes.
  14. Increase heat to 350 and bake 5 minutes until golden brown.

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