Broomstick Breadsticks

Notes: If making up to 1 day ahead, cool, cover airtight, and store at room temperature. To reheat, lay breadsticks on a baking sheet or directly on rack in a 400° oven and bake until hot, about 5 minutes.

Yield: Makes 10 breadsticks
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 272
  • Calories from fat: 22%
  • Protein: 7.5g
  • Fat: 6.5g
  • Saturated fat: 1.4g
  • Carbohydrate: 45g
  • Fiber: 2.1g
  • Sodium: 660mg
  • Cholesterol: 5mg


  • 2 loaves (1 lb. each) frozen bread dough, thawed to room temperature
  • 2 tablespoons black sesame or poppy seed
  • 1 1/2 teaspoons kosher salt
  • 2 to 3 tablespoons milk


  1. 1. On a lightly floured board, pat or roll each loaf of dough into a 5- by 10-inch rectangle. With a floured knife, cut each rectangle lengthwise into 5 equal strips. From 1 end of each strip, with floured knife, make lengthwise cuts 1/4 inch apart, 1/3 of the length of the strip.
  2. 2. Twist uncut portion of each strip 3 to 5 times to make broom handle. Gently lift and transfer breadsticks to an oiled 12- by 15-inch baking sheet, laying them lengthwise and about 2 inches apart. Slightly separate the "straws" at the end of each stick, and twist and pull handles several more times to make each broom about 15 inches long.
  3. 3. Mix sesame seed and salt. Brush breadsticks with milk. Sprinkle lightly with seed mixture.
  4. 4. Bake in a 400° oven until well browned, 12 to 18 minutes. Transfer to racks to cool. Serve warm or cool.
  5. Nutritional analysis per breadstick.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Broomstick Breadsticks Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy