Kritsinia (Crispy Sesame Breadsticks)
Enjoy these Greek-style breadsticks as a snack, with dips, part of a mezze platter, with soup, the list goes on! Just remember: The thinner you roll them, the crispier they'll be, just be sure to check periodically as they bake to avoid burning.
Servings: 30 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
Calories: 74.7kcal | Carbohydrates: 9.1g | Protein: 2.2g | Fat: 3.6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 1.4g | Sodium: 156.8mg | Potassium: 45.3mg | Fiber: 1g | Sugar: 1.8g | Vitamin A: 1.9IU | Vitamin C: 0.1mg | Calcium: 53.1mg | Iron: 1.2mg
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