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Salted Sticks


This recipe is great for people who like something salty instead of the overload of sweet.


Yield: 80 sticks


In a mixer bowl, using a dough hook, mix the flour with the yeast. Add margarine, oil and water and work into a soft dough.


Roll out the dough on a flat surface. Use a pizza wheel to cut out rectangles half a centimeter wide and 15 centimeters long (.2- x 6-inches). You can vary the length of the sticks, depending on what kind of dish you are planning to serve them in. Try to cut as straight as possible for best results.


In a small bowl, beat an egg with a bit of salt and brush the entire sheet of dough with an even layer of egg wash. Generously sprinkle sesame and katzach seeds over the dough. Carefully transfer the dough to a lined baking sheet and bake at 160 degrees Celsius (320 degrees Fahrenheit) in preheated oven for twenty minutes or until sticks are golden.



The sticks keep well in a closed container for up to two weeks, and can be frozen for at least a month.



Instead of rectangles, you can cut the dough into small circles, roll into a narrow tube and then seal the edges together. This gives you small, pretty bagel-like crackers that are ideal served with a dip or cheese.



Instead of katzach, you can sprinkle the sticks with kosher salt or zatar.