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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.

Jackie Mills, R.D.
Recipe by Cooking Light March 2007

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Yield:
32 breadsticks (serving size: 2 breadsticks)
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Ingredients

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Directions

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  • 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).

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  • 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.

Nutrition Facts

88 calories; calories from fat 10%; fat 1g; saturated fat 0.1g; mono fat 0.3g; poly fat 0.4g; protein 2.6g; carbohydrates 16.9g; fiber 0.9g; iron 1.2mg; sodium 181mg; calcium 6mg.
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