Seeded Breadsticks

"These taste great plain or with hummus. Use as much of as many different seeds to your taste. Recipe source: Sunset Magazine 2005."
 
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Ready In:
35mins
Ingredients:
3
Yields:
2 dozen
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ingredients

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directions

  • 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.

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