Kristinia are sesame-coated breadsticks from Greece made with honey and tahini paste. They use no butter, eggs, or dairy and are incredibly easy to make — you don’t even need a rolling pin! Make these thin and crispy delights for easy snacking, or serve with your favorite dips for your next dinner party.
My dad is quite the food critic in our family. When he likes something, you know about it, and when he finds a favorite he is the first to email everyone in the family with links and pictures. When he tried this sesame breadstick recipe, it immediately won his stamp of approval both for taste and nutrition!
These crispy breadsticks are egg, sugar, and dairy-free! The crisp texture makes them great for dunking into dips like Hummus, Whipped Feta, and Tzatziki. You can also include them in your mezze spread, or enjoy them as a quick snack on the go. They have a slightly nutty flavor from the tahini and sesame seeds and a subtle sweetness from a touch of honey.
You can indulge without worry like my Dad did when he found a jar of these homemade sesame breadsticks on my counter! He was immediately enticed and asked where I bought them. When I shared that I had made them, and did so without butter or sugar he decided to snack on a few more! Eventually, that batch disappeared, and while Kritsinia may translate to “breadstick,” but I translate it to, “snacking with joy!”
Table of Contents
- What are Kritsinia?
- Crispy Sesame Breadstick Ingredients
- Ingredient Spotlight: Yeast or No Yeast?
- How to Make Crispy Sesame Breadsticks
- Can You Freeze Breadstick Dough?
- Quick Tips for the Best Breadsticks
- How to Mix it Up
- How to Store Breadsticks
- How to Serve Kritsinia
- More Homemade Bread Recipes
- Kritsinia (Crispy Sesame Breadsticks) Recipe
What are Kritsinia?
Kritsinia, pronounced “kri-tsi-nia,” are breadsticks coated with sesame seeds. They are reminiscent of Italian grissini, which are often(but not always) without sesame seeds and slightly thicker. Kritsinia are easily shaped and stretched by hand; no rolling pin required.
This recipe is extra delicious, as the dough has the added ingredient of tahini paste. The paste gives the breadsticks a unique nutty flavor, enhancing the sesame flavor from the outer seeds that coat the breadstick.
To add to the complexity of flavor, the sticks are dipped into a honey and water solution before being coated in the seeds. The honey helps the seeds to stick to the breadsticks and creates a mild sweetness — the combination of sweet and sesame flavors with a crisp texture is hard to resist. Try and stop at one!
Crispy Sesame Breadstick Ingredients
Greek-style breadsticks use mostly pantry staples that you likely have on hand, with tahini paste for an added richness and depth of flavor. You’ll need:
- Yeast: I use instant dry yeast, though active dry yeast is also acceptable. Yeast makes the dough rise and gives it a lightness. Whenever using instant yeast, check the expiration date to ensure it is fresh.
- Honey Helps the yeast activate and flavor the breadsticks. For an authentic taste, use a light and delicate honey from Greece.
- Water: Tepid or warm water activates the yeast. Do not use hot water, as it will kill the yeast.
- Tahini paste: This ground sesame paste adds a lovely nuttiness to the dough. It also balances the sweetness of the honey.
- READ MORE: What Is Tahini?
- TRY IT: Order our favorite all-natural tahini paste at our shop.
- Salt: Kosher salt seasons the dough and adds flavor while balancing the sweetness of the honey. Flaky sea salt finishes the breadsticks with a touch of crunch and added flavor. If you don’t have flakey sea salt you can use Kosher salt, but reduce the amount by a 1/4 teaspoon.
Flour: I use regular all-purpose flour. Bread flour is also a great choice as it has a high protein and gluten content, giving the dough a good structure. Whole wheat flour would also be lovely. - Seeds (black and white sesame): Coat the breadsticks for taste, texture, and aroma.
Ingredient Spotlight: Yeast or No Yeast?
The recipe for these breadsticks includes yeast for a lighter texture, but it’s also possible to make them without yeast. The non-yeasted version will produce a slightly denser texture than the yeasted variety, as the yeast contributes to its lightness.
How to Make Crispy Sesame Breadsticks
The shape and thickness of these breadsticks play a crucial role in their texture. A thinner shape results in a crunchier texture when cooked. It is essential to monitor them closely as they cook to prevent the ends from burning and ensure the center bakes crispy. Traditionally, most kritsinia are made slightly shorter, but I like to make them longer because the extra length makes them more visually appealing and enjoyable to eat.
Make and Rest the Dough
- Activate the yeast. To a large mixing bowl, add 1 teaspoon instant dry yeast, 2/3 cup lukewarm water, and 1 tablespoon honey. Stir together, then set aside until the mixture is bubbly, 5 to 10 minutes. Stir in 1/4 cup tahini paste until fully combined.
- Make the dough. To the bowl with the yeast mixture, add 1 1/2 cups flour and 1 1/4 teaspoon kosher salt. Use a wooden spoon or spatula to combine, then use your hands to knead the dough in the bowl for a minute or so adding the remaining 1/4 cup of flour little by little (you may not require it all) until your dough comes together without being too sticky to work with. Turn it out onto an un-floured surface and knead for about 5 minutes.
- Rest. Place the dough back in the bowl, cover it with plastic wrap, and set aside for 40 to 50 minutes.
Shape and Bake
- Get ready to bake. Preheat your oven to 375°F. Line a large baking sheet with parchment paper and set aside.
- Make a sesame coating station. On a small, rimmed baking sheet, spread 3/4 cup white sesame seeds, 1/4 cup black sesame seeds, and 3/4 teaspoon flaky sea salt (or kosher salt). In a wide shallow bowl or pie plate, whisk together 2 tablespoons honey and 1/4 cup warm water until fully combined.
- Divide the dough. Place the dough onto a clean work surface. Do not flour the surface as it will make the breadsticks more difficult to shape. Divide the dough into pieces with each weighing 15 grams. You should end up with about 30 pieces.
- Shape the dough. Roll each piece into a ball. Cover them with a cloth. Work with one ball at a time, using the palm of your hand to roll the ball back and forth against the counter to shape the ball into a rope about 7 to 8 inches (20 centimeters) long. Remember, the thinner the stick, the crispier the breadstick!
- Coat the breadsticks. Dip each breadstick in the honey and water mixture, then roll it in the seeds to coat. Place each breadstick on the parchment-lined baking sheet. Repeat the process with the remaining dough.
- Bake. Bake for 17 minutes, then flip and bake until deeply golden brown, about 17 minutes more. Everyone’s oven is a little different, so start checking the breadsticks a few minutes before your timer goes off.
- Cool and serve. Transfer to a cooling rack to cool completely, then enjoy or store in a container for up to 5 days. They will continue to dry out and crisp up if you leave the container open.
Can You Freeze Breadstick Dough?
You can easily double the breadstick dough and freeze half for up to one month. Wrap it with cling wrap and place it in the freezer. When needed, defrost the dough, divide it into portions, shape it, and bake.
Quick Tips for the Best Breadsticks
This crispy breadsticks recipe is easy, but keep these tips in mind as you go:
- Keep the breadstick dough thin to achieve a crispy and crunchy texture.
- Keep an eye on the breadsticks while baking, as they can burn quickly.
- Try to make the breadsticks the same size to ensure even baking.
- If you don’t have honey, dip the breadsticks in water and then coat them in seeds as an alternative.
- Bake until golden before removing them from the oven. The deeper the color, the better the flavor and texture.
How to Mix it Up
These breadsticks are so versatile! You can get creative and try out various delicious topping combinations. Here are some ideas to get you started.
- Make them cheesy: Stir grated parmesan cheese into the dough.
- For a delightful anise flavor: Add crushed fennel seeds.
- Add other seeds: You may also coat the breadsticks with sunflower, poppy, or linseeds.
- Experiment with different seasonings: Like rosemary salt or garlic powder.
- Make them herby: Coat the breadsticks with various dried herbs such as rosemary, thyme, or oregano.
- To add a kick of heat: Sprinkle a pinch of red pepper flakes over the breadsticks.
How to Store Breadsticks
Breadsticks are best enjoyed within the first few days after they are made, as they are at their crunchiest. However, a way to retain their crunch is to leave them on the countertop in an open jar. As they dry out, the crunchiness remains. They also look impressive and inviting to snack on.
Alternatively, you could store them in an airtight container (once cool) at room temperature for up to one week. You can re-crisp them in a hot oven for 5-10 minutes.
How to Serve Kritsinia
This crispy breadstick is a simple side or snack that can be enjoyed in various ways:
- It makes a perfect addition to an Antipasto Platter, complementing cheeses, olives, fruits, and nuts.
- It is an excellent option for snacking, offering a crunchy and satisfying bite.
- Sprinkle on top of soups, like my Youvarlakia (Greek Meatball Soup), to provide an extra layer of texture.
- Use as a dipper for a runny or soft-boiled egg, or a variety of dips.
More Homemade Bread Recipes
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Kritsinia (Crispy Sesame Breadsticks)
Ingredients
For the Breadsticks
- 1 teaspoon instant dry yeast
- 2/3 cup (150g) lukewarm water (85°F-95°F)
- 1 tablespoon honey
- 1/4 cup (60g) tahini paste
- 1 3/4 cups (250g) all purpose flour
- 1 1/4 teaspoon kosher salt
For the Topping
- 3/4 cup white sesame seeds
- 1/4 cup black sesame seeds
- 3/4 teaspoon flaky sea salt or kosher salt
- 2 tablespoons honey
- 1/4 cup lukewarm water
Instructions
Make and Rest the Breadstick Dough
- Activate the yeast. To a large mixing bowl, add the yeast, water, and honey. Stir together, then set aside until the mixture is bubbly, 5 to 10 minutes. Stir in the tahini paste until fully combined.
- Make the dough. To the bowl with the yeast mixture, add 1 1/2 cups flour and the salt. Use a wooden spoon or spatula to combine, then use your hands to knead the dough in the bowl for a minute or so adding the remaining 1/4 cup of flour little by little (you may not require it all) until your dough comes together without being too sticky to work with. Turn it out onto an un-floured surface and knead for about 5 minutes.
- Rest. Place the dough back in the bowl, cover it with plastic wrap, and set aside for 40 to 50 minutes.
Make the Sesame Topping
- Get ready to bake. Preheat your oven to 375°F. Line a large baking sheet with parchment paper and set aside.
- Make a sesame coating station. On a small, rimmed baking sheet, spread the white and black sesame seeds and flaky sea salt (or kosher salt). In a wide shallow bowl or pie plate, whisk together the honey and warm water until fully combined.
Shape, Coat, and Bake the Breadsticks
- Divide the dough. Place the dough onto a clean work surface. Do not flour the surface as it will make the breadsticks more difficult to shape. Divide the dough into pieces with each weighing 15 grams. You should end up with about 30 pieces.
- Shape the dough. Roll each piece into a ball. Cover them with a cloth. Work with one ball at a time, using the palm of your hand to roll the ball back and forth against the counter to shape the ball into a rope about 7 to 8 inches (20 centimeters) long. Remember, the thinner the stick, the crispier the breadstick!
- Coat the breadsticks. Dip each breadstick in the honey and water mixture, then roll it in the seeds to coat. Place each breadstick on the parchment-lined baking sheet. Repeat the process with the remaining dough.
- Bake. Bake for 30-35 minutes, flipping the breadsticks halfway through. The breadsticks are ready when they have reached a golden brown color. Everyone’s oven is a little different, so start checking the breadsticks a few minutes before your timer goes off.
- Cool and serve. Transfer to a cooling rack to cool completely, then enjoy or store in a container for up to 5 days. They will continue to dry out and crisp up if you leave the container open.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, tahini paste, and honey used in this recipe.
- Storage: Breadsticks are best enjoyed within the first few days after they are made, as they are at their crunchiest. However, one way to retain their crunch is to leave them on the countertop in an open jar. As they dry out, the crunchiness remains. They also look impressive and inviting to be snacked on.
- Alternatively, you can store them in an airtight container (once cool) at room temperature for up to a week and re-crisp them in a hot oven for 5-10 minutes.
- Freezing: You can easily double the breadstick dough and freeze half for l up to one month. Wrap it with cling wrap and place it in the freezer. When needed, defrost the dough, divide it into portions, shape it, and bake.
Nutrition
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