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1
Dissolve the yeast in water and honey in the bowl of a stand mixer fitted with a dough hook. Allow to stand for 5 minutes or until a creamy foam forms. Add olive oil, Diamond Crystal(R) Fine Sea Salt, caraway seed, onion powder, and garlic powder. Mix until blended. Cover and allow to rest for 15 minutes.
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2
Stir 2 cups of flour into the yeast mixture and mix, adding as much additional flour as necessary for dough to pull away from the sides of the bowl and form a ball on the hook. Knead on low speed for 6 to 8 minutes until smooth and slightly sticky.
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3
Transfer the dough to an oiled bowl, turning to coat. Cover and let rise for about an hour or until doubled.
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4
Stir dough down. Cover bowl again and refrigerate for 4 to 6 hours or overnight to relax the dough.
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5
Line a baking sheet with parchment paper. Lightly scatter half the Diamond Crystal(R) Coarse Sea Salt and half the whole caraway seeds over the surface.
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6
Divide the dough in quarters; cover and refrigerate all but one quarter at a time. Divide each quarter into 6 equal pieces and roll each into a rope about 12 inches long. Place each on the prepared pan and lightly press down. Repeat with the rest of the dough.
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7
Cover the baking sheet lightly and allow to rest for 30 minutes.
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8
Preheat oven to 400 degrees F (200 degrees C).
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9
Spray or brush each rope with water and sprinkle with the remaining Diamond Crystal(R) Coarse Sea Salt and caraway seeds.
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10
Bake in preheated oven until nicely browned, 20 to 25 minutes.
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11
Transfer to a rack to cool.
