Seeded Breadsticks

Total Time: 35 mins Preparation Time: 23 mins Cook Time: 12 mins

Ingredients

• 1 lb loaf thawed frozen bread dough
• 2 teaspoons cumin seeds (use 1 kind or several) or 2 teaspoons dill seeds (use 1 kind or several) or 2 teaspoons fennel seeds (use 1 kind or several) or 2 teaspoons sesame seeds (use 1 kind or several) or 2 teaspoons poppy seeds (use 1 kind or several)
• 1/2 teaspoon coarse salt

Recipe

• 1 on a lightly floured board, roll dough into a 6 x 12-inch rectangle and sprinkle evenly with seeds and salt. roll dough lightly to press seeds into dough, without changing shape of dough. let stand until dough is slightly puffy, 5 to 10 minutes.
• 2 oil 2 or 3 baking sheets, each 12 x 15-inches.
• 3 with a sharp, floured knife, cut dough into 6 x 1/2-inch strips.
• 4 pick up both ends of one strip, gently stretch until strip is about 15 inches long and transfer to a baking sheet. repeat to stretch remaining breadsticks and fill baking sheets, placing strips about 1/2-inch apart. the sticks will not look all exactly the same as they're somewhat rustic looking.
• 5 as each sheet is filled, bake in a 400° oven until breadsticks are browned and crisp, about 12 minutes. transfer to racks to cool.