Poppy Seed Breadsticks

Oxmoor House

1 dozen breadsticks.


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1 package active dry yeast
1 1/3 cups warm water (105° to 115°)
1 tablespoon sugar
1 teaspoon salt
3 cups unbleached bread flour, divided
2 tablespoons unbleached bread flour
Vegetable cooking spray
1 egg white, lightly beaten
2 teaspoons poppy seeds


Cook: 12 Minutes

Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, sugar, and salt in a large mixing bowl; beat at medium speed of an electric mixer until well blended. Add 1 cup flour; beat 2 minutes at medium speed. Gradually stir in enough of the remaining 2 cups flour to make a soft dough.

Sprinkle 2 tablespoons flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch dough down, and divide into 12 equal portions; roll each portion into a 10-inch rope. Place ropes 1 inch apart on a large baking sheet coated with cooking spray. Brush breadsticks with egg white, and sprinkle evenly with poppy seeds. Bake at 425° for 10 to 12 minutes or until golden. Remove from baking sheet, and let cool on a wire rack.

Created date

August 2009

Nutritional Information

Calories 139
Caloriesfromfat 6 %
Fat 0.9 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.9 g
Carbohydrate 27.3 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 201 mg
Calcium 0.0 mg