First:
Mix and rest
Add fresh milled flour, water, melted and cooled butter and olive oil to the bowl of a stand mixer fitted with a paddle attachment. Mix until dough comes together. Cover and let rest (autolyse) for 30 minutes.
Crispy Breadsticks with Fresh Milled Flour
These Crispy Breadsticks with Fresh Milled Flour are the ultimate snack and the perfect dip delivery system. Topped with savory everything seasoning, they offer a delightful crunch with hints of garlic, sesame, and poppyseed. While they pair beautifully with classic marinara, creamy queso, or hummus, we’re leveling up tonight with a smoked cream cheese brick—gooey, smoky goodness finished with jalapeño pepper jelly.
Flour and Seasoning for Crispy Breadsticks with Fresh Milled Flour:
This is a yeast dough and needs gluten development, which means hard white wheat is the perfect fit. The mild flavor of the wheat pairs nicely with the punchy everything seasoning.
If you don’t like everything bagel seasoning, you can use something else for the outside of the breadsticks. I’d recommend increasing the salt in the dough by 1/2 teaspoon if you use a salt free seasoning.
Steps:
Knead & Rise
Add yeast & salt. Knead on low 10 minutes, transfer to oiled container to rise until doubled.
Roll
Transfer the dough to countertop. Roll dough into a 12×10 inch rectangle.
Measure
Measure the dough every 1/2 inch and lightly mark, on both long ends.
Brush
Brush lightly with water, sprinkle on everything seasoning. Use parchment & lightly press in seasoning.
Cut
Using a pizza cutter and the 1/2 inch marks you made, cut into 24 breadsticks, 10 inches long, 1/2 inch wide.
Twist
Twist each breadstick and place on a parchment lined baking sheet, 12 breadsticks per baking sheet.
Crispy Breadsticks with Fresh Milled Flour
Thin breadsticks with everything seasoning, baked to crispy perfection.
Servings 12 servings
Ingredients
- 320 grams hard white wheat berries milled into flour
- 220 grams warmish water
- 3 tablespoons olive oil 40 grams
- 2 tablespoons unsalted butter 28 grams, melted and cooled
- 1 teaspoon fine sea salt
- 1 teaspoon instant yeast
- 1 1/2 tablespoons everything seasoning
Instructions
- In a stand mixer, fitted with a dough hook, mix flour, water, oil and butter until dough comes together. Let rest, autolyse, for 30 minutes. Add the yeast and salt and knead on low until dough forms a windowpane, 9-11 minutes.
- Transfer to lightly oiled bowl and let rise until doubled, 60-90 minutes.
- Near the end of the rise, prepare two baking sheets with parchment paper, set aside. Preheat oven to 375 degrees.
- Roll dough into a 12×10 inch rectangle. On the 12 inch sides, lightly mark the dough every 1/2 inch. Brush dough with a little water and sprinkle with everything bagel seasoning. Using a piece of parchment paper, lightly press the seasoning down into the dough. Cut 24- 1/2 inch strips that are 10 inches long. Twist each breadstick and place longways on two baking sheets, 12 per sheet.
- Bake for 20-25 minutes until golden brown. Store in air tight container for 4-5 days at room temperature. Enjoy!