1. Preheat oven to 350 degrees F. Have a sheet pan lined with parchment paper.
2. Whisk together first 5 ingredients (flour through salt) in a medium bowl. Add butter and mix with your fingertips until evenly mixed and looks like sand. Add ice cold water and mix with your hands to get a slightly smooth dough (add 1/2-1 teaspoon additional water if required). The dough should be firm, yet smooth.
3. Divide dough into 16 equal pieces. Roll each piece with the palm of hands on the kitchen counter to get a 16-inch (approximately) long rope of even thickness. Don’t bother if it breaks, just pinch it back together and proceed.
4. Gently press one end of the rope flat, with a fingertip to get the shape of a snake’s head. Now, press two black sesame seeds into the face, to resemble eyes. (make sure, it sticks to the dough well). Roll the other end thin, to resemble a tail.
5. Roll the snake into a loose coil (refer pictures). Rolling the coil LOOSE ensures, the snake crisps up evenly while baking. (Don’t bother making perfect circles. Remember, snakes do not coil in perfect circles)
6. Gently transfer the snake with both hands, on to the prepared baking pan. Fix the coil again, if needed.
7. Space them evenly apart. They do not expand while baking.
8. Place pan in the middle rack of the oven and bake for 35-40 minutes until golden brown in color (rotate pan halfway through baking).
9. Place pan on a wire rack to cool completely. Serve snakes with a dipping sauce like marinara or sun dried tomato hummus or Sriracha ranch.
Breadsticks can be stored at room temperature, in a covered container, for several days.
Makes 16 snakes
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