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1hr 10mins

Ingredients Nutrition


  1. In large bowl, combine yeast, salt and 2 cups flour.
  2. Stir in very warm water; beat vigorously 1 minute.
  3. Stir in oil.
  4. Gradually stir in 2 1/4 cups of the flour.
  5. If using caraway seeds, stir them in now.
  6. Turn dough onto lightly floured surface and knead until smooth and elastic, about 8 minutes.
  7. Work in just enough of remaining dough to keep dough from sticking.
  8. Cover dough loosely with plastic wrap and let rest 10 minutes.
  9. Preheat oven to 375°F.
  10. Grease 2 large cookie sheets.
  11. Cut dough in half.
  12. Cover one half; cut remaining half into 32 equal pieces.
  13. Shape each piece into a 12-inch long rope.
  14. Place ropes 1 inch apart on prepared cookie sheets.
  15. If not using caraway seeds, sprinkle with sesame seeds, poppy seeds, salt or Parmesan.
  16. Bake until golden and crisp, about 20 minutes (if using 2 cookie sheets, rotate in oven halfway through cooking time).
  17. Rosemary-Fennel Variation: Omit caraway, sesame, salt, poppy seeds or Parmesan.
  18. To mixture in step 1 add 2 teaspoons fennel seeds (crushed), 1 teaspoon dried rosemary leaves (crumbled) and 1/2 teaspoon coarsely ground black pepper.
  19. Continue as directed.
  20. Repeat with other half.

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