Crunchy Breadsticks

I was so excited to find a recipe for breadsticks that turn out with a nice crispy crunch! I made them with black sesame seeds because, oddly enough, I had those on hand (from a recent fascination with homemade sushi). You could make the breadsticks plain, or use poppy seeds, or even roll in parmesan and garlic before baking. I plan to try a few different ways with these!

NOTE: This is the exact recipe from the Homemade Pantry. She has written it with the assumption that you have a stand mixer (which is fine, I wish I did have one, but I don't). I did everything by hand and it was not difficult. In fact I had helpers, as you can see from the pictures that follow. ;) Also, I cut the recipe in half with no prob.

Crunchy Breadsticks
(from The Homemade Pantry by Alana Chernila)

1/2 t. sugar
2 t. active dry yeast
2/3 c. warm water (between 100 and 110 degrees F)
2 c. (10 oz) all purpose flour
1 1/2 t. salt
2 T. olive oil
2 T. poppy or caraway or sesame seeds

1. Combine the sugar and yeast with the warm water in the bowl of a stand mixer (again, note that I do not have a stand mixer, and did everything by hand with no issues), and let sit for 5 minutes. It should be slightly foamy. Add 1 1/4 c. of the flour and the salt and olive oil. Mix for 5 minutes on medium speed using the paddle attachment.

2. Dust the counter with the remaining 3/4 c. flour. Turn the dough out onto the counter and knead the additional flour into the dough for 3 to 4 minutes, or until the dough is smooth and has lost most of its stickiness. Put the dough into a greased bowl, cover with plastic wrap, and allow it to rise until doubled in size. This will take 1 to 2 hours depending on the temperature in your kitchen.

3. Punch the air out of the dough with one swift punch, and turn the dough out on a floured counter again. Sprinkle the seeds onto the dough; then knead them into the dough for about 1 minute. Cover the dough with plastic and let rest for 5 minutes.

4. Remove the plastic wrap and set it aside. Divide the dough in half, then halves again, and then halves again. Repeat until you have 32 roughly equal pieces. Lay the plastic wrap over the balls of dough and set up your baking sheets, lined with parchment paper. Take each ball of dough, one at a time, and roll it between your hands until you have a breadstick that is about 8 inches long and no more than 1/2 inch in diameter. lay the breadsticks on the tray with 2 inches between them. Let rest uncovered for 30 minutes. Meanwhile, preheat the oven to 325.

5. Bake the breadsticks for 35 to 40 minutes, or util they are slightly golden. Let cool entirely before storing.

Storage: Room Temp: covered container, 7 days
              Freezer: freezer-safe container or bag, 3 months (recrisp in a 375 oven for 5 minutes)