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Making Bread Sticks Crispy

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Making Bread Sticks Crispy

jessinEC | Nov 8, 2011 08:23 PM

I've made the James Beard recipe for bread sticks a few times -- it's a very easy recipe. However, mine never come out crispy. The recipe calls for baking at 300 for 30 minutes. I always go longer -- last time I went for 45 minutes and they were still very soft. (Tasty, but soft.)

Should I:

--make them even skinnier? I am trying for "pencil thin" but they always puff up to about 1 cm in diameter.
--use a hotter oven? Other recipes I've looked at go to 350 or 375.
--use a much longer bake time? That's a bit of a drag because one nice thing about this recipe is how quick it is (a couple of 5 minute rests and one 20 minute rest before baking).

Also, what's the best method for coating the entire bread stick (top & bottom & sides) with seeds. The recipe calls for putting seeds on the sheet and laying the dough on top and then brushing the tops with egg white and shaking seeds on the top. Never has worked for me and seems to waste a lot of seeds.

I'm not wedded to this recipe -- if someone can steer me towards another one, I'd appreciate it.

Thanks.

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