Caraway-Coriander Breadsticks

Breadsticks made with yeast have a wonderful chewy texture and crisp crust. These caraway-studded breadsticks are great as an appetizer or served with soup.

Serves: 16Hands-on: 20 minutesTotal: 2 hours 10 minutesDifficulty: Medium

Serves: 16


  • 1 package (2 1⁄4 tsp.) active dry yeast
  • 1⁄2 cup warm water
  • 1⁄2 cup milk
  • 2 Tbsp. butter, melted
  • 2 Tbsp. sugar
  • 1 tsp. salt
  • 2 1⁄2 cups all-purpose flour
  • 1 large egg white
  • 1 tsp. ground coriander
  • 1 Tbsp. caraway seeds


  • In a large bowl, combine yeast and warm water; stir, and let stand for 10 minutes. Add milk, butter, sugar, and salt and beat well. Add 2 cups flour and beat for 1 minute. Gradually add enough remaining flour to make a soft dough.
  • On lightly floured surface, knead dough for 5 minutes, or until smooth and elastic. Place in greased bowl, turning to grease top. Cover and let rise for about 1 hour until doubled in size. Punch down dough and divide into four balls. Divide each ball into four parts. Roll each part on a lightly floured surface to an 8-inch rope; place 2 inches apart on ungreased cookie sheet.
  • In small bowl, beat egg white until foamy. Brush egg white over breadsticks and sprinkle with caraway seeds. Let rise until almost doubled, about 30 minutes.
  • Preheat oven to 400°F. Bake breadsticks for 20 minutes or until deep golden brown.
  • Remove to wire racks to cool.