When my daughter was in school, her class had a recipe exchange party. The kids would bring a food and accompanying recipe to share with the class. My daughter liked these crunchy breadsticks so well, she wanted to make them for the family. Needless to say, they were a hit. —Marina Castle Kelley, Canyon Country, California
Ingredients
- 1 tablespoon sugar
- 1 package (1/4 ounce) quick-rise yeast
- 1 teaspoon sea salt
- 3-1/4 to 3-3/4 cups all-purpose flour
- 1-1/4 cups water
- 1/4 cup olive oil
- TOPPING:
- 1 large egg white
- 1 tablespoon water
- Coarse sea salt
Directions
- Preheat oven to 325°. In a large bowl, mix sugar, yeast, salt and 2 cups flour. In a small saucepan, heat water and oil to 120°-130°; stir into dry ingredients. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn out dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rest 10 minutes.
- Divide dough into 20 portions. On a lightly floured surface, roll each portion into a 14-in. rope. Place ropes 1 in. apart on greased baking sheets. Cover and let rise in a warm place until almost doubled, 15-20 minutes.
- In a small bowl, whisk egg white with water; brush over tops of dough. Sprinkle with coarse sea salt. Bake until light brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.
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