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1
Heat heavy medium skillet over high heat.
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2
Add fennel seeds and stir until just golden brown and aromatic, about 1 minute.
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3
Transfer fennel seeds to large bowl.
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4
Reduce heat to medium.
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5
Add butter and minced onion to same skillet.
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6
Saute until onion is golden brown, about 20 minutes.
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7
Cool slightly.
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8
Preheat oven to 400F.
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9
Add 2 cups flour, yeast, sugar and salt to fennel seeds in large bowl.
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10
Stir in hot water and onion mixture.
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11
Mix in enough of remaining flour, 1/4 cup at a time, to form soft dough.
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12
Knead dough on lightly floured surface until smooth and elastic, adding more flour if dough is sticky, about 8 minutes.
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13
Form dough into ball.
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14
Place on lightly floured surface.
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15
Cover with towel.
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16
Let dough stand 10 minutes.
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17
Dust 4 cookie sheets with flour.
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18
Divide dough in half.
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19
Roll each half out on floured surface to 12-inch square.
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20
Dust well with flour.
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21
Fold each square in thirds and cut crosswise into 1/2-inch-wide strips.
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22
Unfold strips.
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23
Let dough rest 5 minutes.
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24
Stretch each strip to 14 inches.
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25
Place strips 1/2 inch apart on prepared cookie sheets.
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26
Let breadsticks rest 10 minutes.
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27
Brush breadsticks lightly with water.
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28
Sprinkle lightly with coarse salt.
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29
Bake breadsticks until golden brown, about 20 minutes.
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30
Cool 15 minutes.
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31
Reduce oven temperature to 300F.
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32
Return breadsticks to oven and bake until crisp, about 12 minutes.
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33
Cool completely.
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34
(Can be prepared 2 days ahead.
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35
Store in airtight container.)
