Efrat's Notebook

Salty Crostini Sticks Draft

Thin, crisp breadsticks from a simple yeast dough, topped with poppy seeds and coarse salt, that I put out for snacking or next to dips.

  • Prep20 min
  • Cook25 min
  • Rest1 hr 30 min
  • Total2 hr 15 min
  • KashrutParve

What you need

Amount:×1

Dough

Topping

How I make it

Dough

  1. Put the flour, salt, sugar and yeast in a stand mixer and start mixing.

  2. With the mixer running, add the water and keep mixing for about 3 minutes, until the dough is smooth.

  3. Grease a bowl with the olive oil, transfer the dough to it and cover with plastic wrap.

  4. Let rise for 1 to 1½ hours, until doubled.

Shaping and baking

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  2. Turn the dough out onto a floured surface and knead lightly.

  3. Divide the dough into balls about 1¼ inches (3 cm) across and roll each into a thin rope 10 inches (25 cm) long.

  4. Arrange the ropes on the baking sheet.

  5. Mix the poppy seeds and coarse salt in a small bowl.

  6. Brush the ropes lightly with the egg and sprinkle the mixture on top.

  7. Bake for 15 minutes. Lower the oven to 350°F (180°C), turn the sticks over and bake 10 minutes more, until dry and crisp.

Source: ChefEf (chefef.com)