Sesame Breadsticks

MAKES 8 SERVINGS

I’ve been making these sesame breadsticks for years now. They pair well with any food and make a convenient snack when you’re in a rush. Since they keep well for weeks if refrigerated, you can always make them in large batches to keep on hand!

INGREDIENTS

2 teaspoons granulated sugar
1½ teaspoons active dry yeast
1½ cups warm water
½ cup room-temperature water
4 cups whole-wheat flour
1 teaspoon salt
¼ cup extra-virgin olive oil
½ cup raw sesame seeds

INSTRUCTIONS

1. Whisk the sugar, yeast, warm water, and room temperature water together in a bowl and set aside for 10 minutes.
2. Whisk together the flour and salt in a separate large bowl, then add the yeast mixture and the olive oil. Knead the dough for 15 minutes, until combined and smooth.
3. Place the dough in an oiled bowl and cover it with a clean kitchen towel. Move it to a warm area and allow it to rest for 1 hour, until doubled in size.
4. Preheat the oven to 490°F and line a baking sheet with parchment paper.
5. Divide the dough into ten even portions. Roll out each portion of dough into a long rope approximately ½ inch thick.
6. Place the ropes of dough onto the prepared baking sheet, twisting them into rings. Brush the breadsticks with water and sprinkle the sesame seeds on top.
7. Set the baking sheet aside for 20 minutes to allow the dough to rise, then bake for 15-20 minutes, until the breadsticks are golden and puffy. Remove from the oven and allow to cool on the pan for 5 minutes.
8. Place the breadsticks on a serving platter along with olive oil, butter, cheese, or jam, if desired. Refrigerate leftovers in an airtight container for up to 2 weeks.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here