Sesame and salt breadsticks recipe

These freshly baked breadsticks are the perfect thing for dunking into your favourite dips. They're quick to make too and with only a few ingredients can be rustled up at the last minute. They make a great alternative to crisps for lunch boxes too! Simply pop some into a tupperware box with some hummus or tzatziki for a tasty snack. Once you have mastered the basic recipe it is easy to try topping them with new flavours before baking like a little grated parmesan, garlic oil or poppy seeds.

Ingredients

• 500g (1lb) strong plain flour
• 1 level tsp salt
• 7g sachet fast-action dried yeast
• 4tbsp virgin olive oil
• 1 egg, beaten with
• 2tbsp water, for glaze
• 1-2tbsp sesame seed
• 1-2tbsp salt flakes
• Butter or olive oil, to serve

You'll also need:

• 2-3 baking sheets, buttered and sprinkled with semolina

Method

1. Tip the flour into a bowl and stir in the salt and yeast. Pour 300ml (½ pint) lukewarm water and the oil into the flour and mix well until it binds together to form a dough. Knead the dough, either in a food mixer with a dough hook or on a lightly floured surface, for about 5-10 mins until it’s smooth and elastic.
2. Divide the dough in half and roll out each piece to about 20 x 30cm (8 x 12in), and then cut widthways into strips about 1cm (½in) thick.
3. Place the strips on the baking sheets sprinkled with semolina and cover with oiled cling film or a clean tea towel. Leave the strips in a warm place until they have doubled in size.
4. Set the oven to gas mark 6 or 200°C.
5. Depending on the number of baking sheets you have, you may need to cook the breadsticks in batches. Only glaze them just before they’re going to be baked. Brush egg glaze over the proved strips of dough and sprinkle sesame seeds over half of them and flaked salt over the other half.
6. Bake for 12-15 mins, or until the breadsticks are a light-golden colour and sound hollow when tapped underneath.
7. Remove the baking sheets from the oven and transfer the breadsticks to wire racks. Serve with softened butter, or olive oil, to dip them into. When the breadsticks are cold, wrap in a freezer bag. They can be heated from frozen before serving them warm.