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.
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
How to Make It
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.
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.
Mix sesame seed and salt. Brush breadsticks with milk. Sprinkle lightly with seed mixture.
Bake in a 400° oven until well browned, 12 to 18 minutes. Transfer to racks to cool. Serve warm or cool.
Nutritional analysis per breadstick.
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