Sesame Tahini Breadsticks
Sesame, garlic, and parsley give this recipe a distinctively Middle Eastern flair.
Serves: 32Hands-on: 35 minutesTotal: 1 hour 50 minutesDifficulty: Medium
- 4 Tbsp. olive oil
- 4 cloves garlic, peeled and minced
- 1 1⁄4 cups warm whole milk
- 2 tsp. honey
- 1 3⁄4 tsp. active dry yeast (1 package)
- 1⁄4 cup tahini
- 2 Tbsp. minced parsley
- 1⁄2 tsp. kosher salt
- 4 cups bread flour
- 1⁄2 tsp. sesame seeds
- Heat 2 tablespoons olive oil in a small saucepan over medium heat. Add garlic, reduce heat to low, and cook until tender and barely golden, about 30 seconds. Remove from heat and set aside to cool.
- Combine milk, honey, and yeast. Stir to dissolve and let stand 5 minutes, until foamy. Add tahini, parsley, salt, and enough bread flour to make a soft dough. Turn out onto a floured work surface and knead 8 to 10 minutes. Add flour only to reduce stickiness. Return to bowl, dust with flour, cover with plastic, and rise at room temperature until doubled in volume, about 1 hour.
- Preheat oven to 400°F. Line three baking sheets with parchment. Turn risen dough onto a floured surface and pinch off golf-ball-sized pieces. Roll each piece into a thin rope, about 1⁄4 inch thick. Place on prepared pans, 1⁄2 inch apart.
- Brush remaining olive oil across sticks. Evenly sprinkle on the sesame seeds. Bake until golden brown and crisp, about 8 to 10 minutes. Cool and serve.