Crunchy Breadsticks

Homemade Crunchy Breadsticks are oven-baked to crispy perfection. They’re salty with a touch of spice and sprinkled with toasted sesame seeds. Great for cheese and charcuterie boards, or simply tasty on their own with marinara. Stays crispy for days!

Course Appetizer

Cuisine American

Keyword crispy breadsticks, crunchy breadsticks, sesame breadsticks

Prep Time 15

Cook Time 35

Total Time 50

Servings Breadsticks

Calories 37kcal

Author Maria Doss

Ingredients

Dry ingredients

1 cup all purpose flour
2 tablespoons white sesame seeds toasted
½ teaspoon baking powder
¼ to ½ teaspoon red pepper flakes optional
¼ + ⅛ teaspoon salt
2 tablespoons unsalted butter room temperature
5 to 6 tablespoons ice cold water

Instructions

Preheat oven to 350°F and line a large baking sheet with parchment paper.
Whisk flour, sesame seeds, baking powder, baking powder, red pepper flakes and salt in a bowl. Add butter and mix with your fingertips until evenly combined.
Add water and gently knead with your hands to form a firm yet slightly soft dough without cracks.
Avoid over-kneading; mix until the dough comes together and is smooth. Start with 5 tablespoons of water, adding more as needed.
Divide the dough into 20 small pieces by first cutting it into 4 equal sections and then cutting each section into five equal portions.
Place one portion of dough on a clean kitchen counter and roll it with the palms of your hands, applying firm yet gentle pressure, to create a uniform 12-inch rope.
Tip: If the rope breaks, just pinch it back together and keep rolling.
Carefully transfer the rope to the baking sheet. Repeat with the remaining dough, placing the breadsticks in a single layer about ½ inch apart, as they won't expand during baking.
Bake for 30 to 35 minutes until golden brown in color. Rotate pan halfway through baking. Place pan on a wire rack to cool completely and store breadsticks in an air tight container for up to a week.

Notes

Toast sesame seeds - Add white sesame seeds to a medium-hot skillet. Cook, stirring constantly, until a few pop. Remove from heat, transfer to a plate, and let cool completely.

Bake until golden color - Be careful not to let them turn dark brown.

Don't use room temperature water - Use ice cold water for better results.

Make into crackers - To make into crackers, roll the dough into ⅛-inch thickness, cut into squares and bake.

Nutrition