Makes 10 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.

How to Make It

Step 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.

Step 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.

Step 3

Mix sesame seed and salt. Brush breadsticks with milk. Sprinkle lightly with seed mixture.

Step 4

Bake in a 400° oven until well browned, 12 to 18 minutes. Transfer to racks to cool. Serve warm or cool.

Step 5

Nutritional analysis per breadstick.

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Ratings & Reviews

DeAnnaOwens's Review

October 07, 2012