Whole-Wheat Bread Sticks

Not that long back I had the distinct urge to make something satisfying and crunchy. I pondered going about making hard pretzels but, well it just didn’t strike my fancy. Making a meat and potatoes supper I wanted to offer something a little lighter than a crispy bread. I was left kind of puzzled, wondering why don’t I make things like bread sticks more often? After all, often my favorite things from pizza joints as a kid was in fact the squishy bread sticks with cheese. Have I grown up just a little too much that I don’t really recall how wonderful crunchy salty things are?

I decided on bread sticks, yum bread sticks! As a kid I only ever really had crunchy bread sticks when they’ve been covered in butter or salt and served typically stale with spaghetti or the doughy goobs that are served at popular chains with cheese sauces or marinara. These beauties were nothing like the ones I  had as a kid, I lightened the idea and used a lean whole wheat dough and sprinkled them with garlic pepper. They were such a crunchy delight! You can have your cake and eat it too, although I was oddly delighted by dipping these in ranch dressing, they would be a great lean treat or pub snack for any occasion, far too often I think simple snacks aren’t taken seriously. Make these delights and your family will thank you! Its amazing what a difference home made makes.

Whole Wheat Bread Sticks
  • 1 tablespoon yeast
  • 3/4 cup warm water
  • 1-2 tablespoons extra virgin olive oil
  • 2 teaspoons kosher salt
  • 2 cups bread flour
  • 1 cup whole wheat flour

In a larger bowl combine yeast, water, oil and salt. Allow to foam and bubble, using a spoon or spatula combine about half of the flour. Stir until smooth and gently add remaining flour. (Depending on the moisture and humidity in your area you may need a little more or less) Knead on a clean surface 5-7 minutes until its smooth and springy. Place in a lightly oiled vented container such as a plastic container with a hole poked in it, or simply cover the bowl gently with plastic wrap. Place in the refrigerator 4-6 hours.

Preheat oven to 375 degrees. Take dough out of the fridge and roll out into a thin sheet,you can do this on a lightly oiled surface or a floured surface. I find that cooking spray is really easy to use. Spray the counter lightly and roll out your dough about 1/8″ to 1/4″ thick. Using a pizza wheel slice the dough into strips about 1/2″ wide and 7 inches long. Gently roll each strip in between your hands to round out the shape and place on a lightly buttered or sprayed cookie sheet. Sprinkle with sesame seeds, or flavorings as desired, you could even brush them with melted butter and sprinkle italian herb seasoning.( I sprayed mine lightly with cooking spray and sprinkled them with garlic pepper) Bake at 375 degrees for 10-15 minutes, until golden.

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