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Bakery-Style Homemade Breadsticks with Sesame Seeds Recipe

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These homemade breadsticks are crisp on the outside with a slightly chewy interior, coated with raw sesame seeds for a nutty finish. The breadsticks are shaped similarly to mini baguettes and baked to golden perfection with a beautifully tender crumb. Perfect for serving warm with butter, alongside hearty soups, stews, or pasta dishes, or dipped in olive oil seasoned with Italian herbs. They can be prepared in advance and reheated without losing their fresh-baked appeal.

  • Author: Zara
  • Prep Time: 25 minutes
  • Cook Time: 27 minutes
  • Total Time: 2 hours 12 minutes
  • Yield: 12 breadsticks
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Ingredients

Yeast Mixture

  • 4 teaspoons active dry yeast
  • 2 tablespoons granulated sugar
  • 1/2 cup lukewarm water (110°F)

Milk and Butter Mixture

  • 2/3 cup whole milk
  • 2 tablespoons unsalted butter, cold

Dough

  • 3 1/2 cups all-purpose flour (about 17 1/2 oz.)
  • 1 teaspoon fine grain sea salt or other fine grain salt

Egg Wash & Garnish

  • 1 large egg
  • 2 tablespoons cold water
  • 1/4 cup raw sesame seeds

Instructions

  1. Activate Yeast: In the bowl of an electric stand mixer fitted with the paddle attachment, combine the yeast, sugar, and warm water. Stir briefly and let stand 5 minutes until the mixture foams and bubbles, indicating active yeast.
  2. Prepare Milk-Butter Mixture: Heat the milk in a small saucepan until hot and steaming but not boiling. Remove from heat, add cold butter, and swirl until completely melted. Allow the mixture to cool to lukewarm (about 105°F), then pour into the yeast mixture and stir briefly.
  3. Mix Dry Ingredients: In a separate bowl, sift together the flour and sea salt, then whisk to combine evenly.
  4. Combine and Knead Dough: Beat the flour into the yeast/milk mixture on low speed using the paddle attachment until a shaggy dough forms that mostly pulls away from the bowl sides. Switch to the dough hook and knead on medium speed about 8 minutes until smooth, elastic, and slightly tacky but not sticky.
  5. First Rise: Shape the dough into a ball, place in a lightly oiled bowl, turning to coat all surfaces. Cover with plastic wrap or damp towel and let rise in a warm, draft-free spot until doubled in size, about 1 to 1 1/2 hours.
  6. Divide and Shape Dough: Lightly punch down the dough and turn onto a work surface. Cut into 12 equal pieces by quartering and then dividing each quarter into thirds. Roll each piece into a smooth ball and cover with a damp towel, setting aside.
  7. Preheat Oven and Shape Breadsticks: Preheat the oven to 425°F. Flatten one dough ball with knuckles or heel of hand into a rough rectangle and roll it up loosely from the center to form a 9-inch baton shape. Place seam-side down on parchment-lined baking sheets. Repeat with remaining pieces.
  8. Second Rise: Cover the shaped breadsticks with plastic wrap or a damp towel and let rise until puffy, about 20-30 minutes.
  9. Apply Egg Wash and Sesame Seeds: Mix egg and cold water in a small bowl. Using a pastry brush, coat each breadstick with the egg wash, then immediately sprinkle with raw sesame seeds evenly.
  10. Bake with Steam: Place the breadsticks in the oven and bake 7-10 minutes until they just start to color. Mist the oven walls and floor with water about 3 times during this initial bake, avoiding light and burners.
  11. Reduce Temperature and Continue Baking: Lower oven to 350°F and bake 10 minutes until golden brown. Tent the breadsticks with foil to prevent overbrowning and bake an additional 10 minutes or until the bottoms sound hollow when tapped.
  12. Cool and Serve: Remove breadsticks from oven, let cool slightly. Serve warm with salted butter, as a hearty side, or dipped in olive oil with herbs.

Notes

  • Hand kneading: Mix yeast, sugar, and warm water as directed, combine with warm milk-butter mixture, sift flour and salt, gradually mix wet into dry using a large spoon until a soft dough forms. Knead on a floured surface 7-10 minutes until smooth and elastic, then continue as instructed.
  • Variations: For garlic-parmesan breadsticks, bake with egg wash only, brush hot breadsticks with melted butter mixed with garlic salt, sprinkle parmesan cheese.
  • Try everything bagel seasoning instead of sesame seeds, but tent with foil after browning to avoid overburning.
  • To soften breadsticks, skip oven misting step; breadsticks remain browned but with a softer interior.
  • If no misting spray bottle, place a few ice cubes in the oven bottom to create steam.
  • Oven types vary—electric vs gas ovens can brown differently; watch breadsticks closely to prevent overbaking.
  • Freeze unbaked shaped dough on a baking sheet, transfer to a freezer bag. Thaw at room temperature before baking with egg wash and toppings.

Find it online: https://zaracooking.com/bakery-style-homemade-breadsticks-with-sesame-seeds-recipe/