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Poppy Seed Breadsticks

Cook time 12 mins

1 dozen breadsticks.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Light and Luscious