Seeded Breadsticks

1. 1

   On a lightly floured board, roll dough into a 6 x 12-inch rectangle and sprinkle evenly with seeds and salt.

2. 2

   Roll dough lightly to press seeds into dough, without changing shape of dough.

3. 3

   Let stand until dough is slightly puffy, 5 to 10 minutes.

4. 4

   Oil 2 or 3 baking sheets, each 12 x 15-inches.

5. 5

   With a sharp, floured knife, cut dough into 6 x 1/2-inch strips.

6. 6

   Pick up both ends of one strip, gently stretch until strip is about 15 inches long and transfer to a baking sheet.

7. 7

   Repeat to stretch remaining breadsticks and fill baking sheets, placing strips about 1/2-inch apart.

8. 8

   The sticks will not look all exactly the same as they're somewhat rustic looking.

9. 9

   As each sheet is filled, bake in a 400 oven until breadsticks are browned and crisp, about 12 minutes.

10. 10

    Transfer to racks to cool.

No additional tips available.