Paul’s mother used to make breadsticks once a week. Everytime we head to his parents house, he immediately goes to the designated corner in the kitchen to eat them. So when I found this recipe, I felt I hit the jackpot. These are incredibly easy and delicious. You can add different flavorings to the dough to make them to your liking. We like cumin seed breadsticks.
2 1/4 cups bread flour
1/2 tsp kosher salt
2 1/4 tsp dry active yeast
2 tbsp olive oil
2/3 cup warm water
Add flour to a mixing bowl with salt and yeast. Heat up the water to 120°F and add to the flour mixture while mixing. I use my KitchenAid mixer with hook attachment. Add in olive oil while dough is coming together. Add in cumin seeds if you are using them. If the dough is still too dry, add in a little more water (1 – 2 tsp at a time). If the dough is too dry, add in a tablespoon of flour. The consistancy should be a soft ball that is smooth and not sticky.
Roll out on a silpat or parchment paper to about 15 inches by 12 inches. Brush with olive oil and cover with plastic wrap. Let rise for 30 minutes or until double in sized.
Preheat the oven to 400°F. Cut the dough in thin strips and place on another baking sheet spaced apart. Cook in oven for 15- 20 minutes until golden brown. Leave to dry and crisp on a cooling rack.
I keep mine in an open jar so we can snack on them throughout the week.