Sesame breadsticks: consistent thickness for a crisp finish

COOK IT AT HOME

Crisp Sesame and Olive Oil Breadsticks

Breadsticks become crisp when their thickness is consistent and their centers have time to dry. This yeast dough is rolled into slender sticks, brushed with water and coated with sesame rather than heavily glazed. Olive oil keeps them pleasantly brittle instead of hard. The recipe makes a generous basket, and the final few minutes in the switched-off oven help release moisture before storage.

Makes

24 breadsticks

Prep

25 minutes

Cook

25 minutes

Additional time

1 hour rising and 10 minutes oven drying

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 300 g all-purpose flour, plus 15 g for rolling
• 5 g instant yeast
• 1 teaspoon sugar
• 3/4 teaspoon fine salt
• 180 ml lukewarm water, plus 2 tablespoons for brushing
• 2 tablespoons olive oil
• 50 g sesame seeds

Step-by-step method

1. Combine the flour, yeast, sugar and salt. Pour in 180 ml water and the olive oil. Mix, then knead for 6–8 minutes until smooth. The dough should be supple and only slightly sticky. Add a little of the rolling flour if it clings heavily to your hands.
2. Cover the dough in a bowl and let rise for about 1 hour, until puffy and almost doubled. Heat the oven to 375°F/190°C and line two large trays with parchment. Put the sesame in a shallow dish.
3. Divide the dough into 24 equal pieces. Roll each piece into a 25 cm/10 inch rope about 6 mm/1/4 inch thick. If the dough springs back, leave it for 5 minutes before continuing. Avoid very thin tips because they burn before the middle dries.
4. Brush each rope lightly with the remaining water and roll it in sesame, pressing gently so the seeds adhere. Arrange on the trays with at least 2 cm between sticks. Bake for 20–25 minutes, rotating the trays halfway, until golden along their length.
5. Break one cooled test stick in the center. If it is still soft inside, bake the batch for another 3–5 minutes. Switch off the oven, leave the door slightly open and let the sticks dry inside for 10 minutes. Transfer to a rack and cool completely before putting them in a jar.

Helpful tips & substitutions

• An equal weight of bread flour can replace all-purpose flour, but it creates a slightly firmer bite. Whole-wheat flour should replace no more than one-third for this thin, crisp version.
• The water coating needs to be damp, not dripping. Too much water makes the dough difficult to lift and pushes sesame into clumps.

Storage & make-ahead

Store completely cooled breadsticks airtight at room temperature for 5 days. If they soften, spread on a tray and bake at 300°F/150°C for 5–8 minutes, then cool fully. Freeze for up to 2 months.

How to serve it

Place beside labneh, hummus or a tomato salad. For a larger snack board, serve the dips in individual bowls so the remaining breadsticks stay dry.