Seeded Breadsticks

These breadsticks freeze very well. To thaw, let stand at room temperature for 1 hour, then heat in the toaster oven for 2–3 minutes until hot.

Serves: 18Hands-on: 45 minutesTotal: 2 hours 45 minutesDifficulty: Medium

Serves: 18


  • 1 cup plus 1 Tbsp. warm water, divided
  • 2 packages (¼ oz.) active dry yeast
  • ½ cup skim milk
  • 2 Tbsp. honey
  • 2 Tbsp. olive oil
  • 1 tsp. salt
  • 1 ½ cups whole-wheat flour
  • 1 cup cornmeal
  • 2½ cups bread flour
  • 1 egg white
  • ½ cup poppy seeds, dill seeds, sesame seeds or any combination


  • In a large bowl, combine 1 cup warm water and yeast; let stand for 10 minutes until bubbly. Add milk, honey, olive oil, and salt and mix well. Stir in whole-wheat flour, cornmeal, and ½ cup bread flour; beat for 1 minute.
  • Stir in enough bread flour to make a firm dough. Turn onto floured surface and knead for 10 minutes. Place dough in greased bowl, turning to grease top. Cover and let rise for 1 hour.
  • Punch down dough and let stand for 10 minutes.
  • On shallow plate, combine egg white and water and beat until foamy. On another shallow plate, combine seeds and salt and mix well.
  • Divide dough in half, then divide those halves into thirds, then into thirds again to make 18 pieces. Roll each piece into a 1" wide rope. Dip in egg-white mixture, then in seed mixture to coat. Place on cookie sheet.
  • Let breadsticks rise for 30 minutes. Preheat oven to 375°F. Bake breadsticks for 12–17 minutes or until deep golden brown and crisp. Let cool on wire racks.