Sesame Tahini Breadsticks
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Sesame, garlic, and parsley give this recipe a distinctively Middle Eastern flair.
Hands-on: 35 minutesTotal: 1 hour 50 minutes
- 4 Tbsp. olive oil
- 4 cloves garlic, peeled and minced
- 1¼ cups warm whole milk
- 2 tsp. honey
- 1¾ tsp. active dry yeast (1 package)
- ¼ cup tahini
- 2 Tbsp. minced parsley
- ½ tsp. kosher salt
- 4 cups bread flour
- ½ 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 8–10 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 ¼" thick. Place on prepared pans, ½" apart.
- Brush remaining olive oil across sticks. Evenly sprinkle on the sesame seeds. Bake until golden brown and crisp, about 8–10 minutes. Cool and serve.