Sesame-Sea Salt Breadsticks

Fleur de sel is a popular sea salt; substitute any other type of sea salt, if you prefer. Pressed into the exterior of the sticks, the coarse grains add savory texture.


32 breadsticks (serving size: 2 breadsticks)

Recipe from

Cooking Light

Nutritional Information

Calories 88
Caloriesfromfat 10 %
Fat 1 g
Satfat 0.1 g
Monofat 0.3 g
Polyfat 0.4 g
Protein 2.6 g
Carbohydrate 16.9 g
Fiber 0.9 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 181 mg
Calcium 6 mg


1/2 teaspoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
1 1/4 teaspoons fleur de sel, divided
2 1/2 cups plus 2 tablespoons all-purpose flour, divided (about 11 1/3 ounces)
3 tablespoons sesame seeds, toasted
Cooking spray
1 tablespoon yellow cornmeal


Dissolve sugar and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Stir in 1/4 teaspoon salt. Lightly spoon flour into dry measuring cups and spoons; level with a knife. Add 2 cups plus 2 tablespoons flour and sesame seeds; stir to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

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, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Preheat oven to 375°.

Divide dough into 4 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll portion into a 10 x 5-inch rectangle on a floured surface. Sprinkle with 1/4 teaspoon salt; gently roll salt into dough with a rolling pin. Cut dough into 8 (10-inch-long) strips. Gently pick up both ends of each strip; gently twist dough. Place dough twists 1 inch apart on baking sheets coated with cooking spray and sprinkled with cornmeal. Repeat procedure three more times with remaining dough and remaining 3/4 teaspoon salt.

Bake at 375° for 12 minutes or until lightly browned on bottom. Remove from pan; cool on wire racks.

Jackie Mills, R.D.,

Cooking Light

March 2007
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