Everything Bagel Bread Sticks

Be as generous as you like with the spice blend here, but make sure you brush the dough well with oil and lightly press the spices in or they will fall off - pretty much what happens with an everything bagel from the deli. Even then you may want to enjoy these bread sticks over a plate or a napkin.

Cooking Channel
TOTAL TIME: 25 min
Prep: 5 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 8 bread sticks
LEVEL: Easy

ingredients

  • 2 tablespoons sesame seeds
  • 2 tablespoons poppy seeds
  • 1 tablespoon dried minced onion
  • 2 teaspoons dried minced garlic
  • 1 teaspoon pretzel salt or other coarse salt
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Directions

Cut a piece of parchment paper to fit a baking sheet and reserve. Position an oven rack on the second shelf from the top, place the baking sheet on it and preheat the oven to 425 degrees F.

Toast the sesame seeds in a medium skillet over medium heat, stirring occasionally, until lightly browned, 3 to 5 minutes. Transfer to a small bowl. Add the poppy seeds, onion, garlic and pretzel salt to the bowl and stir to combine. Reserve.

On a lightly floured surface, gently stretch the pizza dough into a 12-by-6-inch rectangle about 1/4 inch thick. Brush the melted butter evenly over the top and lightly season all over with kosher salt. Sprinkle 2 tablespoons of the reserved spice blend on top, making sure that the entire surface is covered. (Reserve the remaining spice blend for another use. See Cook's Note below.) Use a pizza cutter or a sharp knife to cut the dough into eight 6-inch bread sticks.

Remove the preheated baking sheet from the oven and cover with the prepared parchment. Use your hands to carefully lift the bread sticks onto the baking sheet, leaving a little space in between. (If they stretch a little, it is OK.) Bake until the bread sticks are puffed and lightly golden brown, 12 to 15 minutes, rotating the baking sheet halfway through. Serve immediately.

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Notes

The leftover spice blend will keep in an airtight container at room temperature in a dry place away from sunlight for up to 3 months. Try it sprinkled on grilled chicken or warm buttered popcorn; or stir it into sour cream and mayonnaise as a dip for pretzel crisps.

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