Thin ’n’ Crunchy Italian Breadsticks

Known as grissini in their native land, these light-as-air breadsticks are a delightful accompaniment to an Italian meal. Or serve them as hors d’oeuvres, with or without a bowl of seasoned olive oil for dipping.

Dough
2 teaspoons instant yeast
2 teaspoons sugar
1 1/4 teaspoons salt
1 tablespoon Pizza Dough Flavor (optional, but tasty)
1 tablespoon King Arthur Easy-Roll Dough Improver OR Baker's Special Dry Milk OR nonfat dry milk
3 cups (11 ounces) King Arthur Italian-Style Flour*
3/4 cup (6 ounces) lukewarm water
2 tablespoons (7/8 ounce) olive oil

Topping
1 egg white beaten with 1 tablespoon cold water
heaping 1/3 cup sesame seeds, or a mixture of your favorite seeds

*Substitute King Arthur 100% Organic White Whole Wheat Flour for half of the Italian flour, if desired.

Mix and knead the dough ingredients — by hand, mixer, or bread machine set on the dough cycle — to make a soft, supple dough. Divide the dough in half, cover with lightly greased plastic wrap, and let it rest and relax for 15 minutes (or for up to an hour or so; work it into your schedule as you see fit).

Divide the dough in half. Working with one half at a time, pat or roll it into a 9" x 13" rectangle. Brush the dough lightly with the egg white and water, and sprinkle it with the seeds. Roll the dough lightly with a rolling pin to press the seeds in.

Use a pizza wheel or sharp knife to cut the dough (the short way) into strips about 3/8" wide. Twist the ends of each strip in opposite directions (as though you were wringing out a washcloth) to make a "twist," and place them on lightly greased or parchment-lined baking sheets. Cover the breadsticks and let them rest and rise for 30 to 60 minutes, till they’ve puffed noticeably. Towards the end of the rising time, preheat the oven to 425°F.

Bake the breadsticks for 12 to 14 minutes, or until they're golden brown. Remove them form the oven, and cool on a rack.

Yield: about 3 dozen breadsticks.

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