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

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 at room temperature
5 to 6 tablespoons ice cold water

Instructions

Prep. Preheat oven to 350°F and line a large baking sheet with parchment paper.
Mix dough. In a large bowl, whisk together the flour, sesame seeds, baking powder, red pepper flakes, and salt. Add the butter and rub it into the flour with your fingertips until the mixture is evenly combined and resembles coarse crumbs.
Add 5 tablespoons of ice cold water and gently knead the mixture with your hands until it comes together into a firm but slightly soft dough. If the dough feels too dry, add more water 1 teaspoon at a time until it's smooth and free of cracks. Avoid over-kneading—mix just until the dough comes together and has a smooth texture.
Shape. Divide the dough into 20 equal portions. An easy way to do this is to gently shape the dough into a square, cut it into 4 equal pieces, then divide each piece into 5 smaller portions.
Working with one piece at a time, roll the dough on your countertop using the palms of your hands with gentle, even pressure until you have a 10 to 12-inch rope. If the rope cracks or breaks, simply pinch it back together and continue rolling.
Carefully transfer each breadstick to the prepared baking sheet, spacing them about ½ inch apart. Since they don't spread as they bake, they can be placed fairly close together.
Bake. Bake for 28 to 35 minutes, or until the breadsticks are golden brown and crisp. Rotate the baking sheet halfway through to ensure even browning.
Let the breadsticks cool completely on the baking sheet placed over a wire rack. Once cooled, store them in an airtight container, where they'll stay crispy for up to 1 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