Crisp Rye Bread Sticks

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Crisp Rye Bread Sticks



Toppings: Coarse or kosher salt, toasted sesame seeds, poppy seeds, garlic or onion pepper or your favorite topping.

Add yeast to 1/4 cup water and let stand 5 minutes.

In a large mixing bowl combine oil, 1 cup water, molasses, salt, caraway seeds and rye flour. Add proofed yeast and bread flour until soft dough is formed. On a floured surface knead dough for 5 minutes. Lightly grease a clean bowl and place dough in bowl turning over once to coat top. Cover with a damp cloth and allow to rise until doubled about 45 minutes.

Divide the dough in half for easier handling. Turn dough onto floured surface and roll into a rectangle about 6 by 12-inches and 1/2-inch thick. Using a pizza cutter, cut strips about 1/2-inch wide and place them on a lightly greased baking sheet leaving room for the bread sticks to rise. Brush bread sticks with egg white mixture and top with coarse or kosher salt and your favorite toppings. Allow the bread sticks to rise about 15 minutes while the oven is heating.

Preheat oven to 400°F. Bake bread sticks for 15 minutes or until crispy. Using a spatula remove bread sticks from the baking sheet and cool on wired racks.


Serves 36 Each serving: 50 calories; less than 1 g. dietary fiber; 10 g. carbohydrates; 1 g. protein; less than 1 g. fat; 0 mg. cholesterol; 68 mg. sodium. Print this Recipe

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