·Baked breadsticks may be frozen, in sealable plastic bags, 1 week. Reheat in a 350°F oven until crisp.
Recipe information
Total Time
2 1/4 hr
Ingredients
Preparation
Step 1
Stir together milk, oil, sugar, and yeast in a large bowl until blended. Let stand until foamy, about 5 minutes. Stir in both flours, except additional all-purpose flour, and salt.
Step 2
Turn dough out onto a floured work surface and knead until smooth and elastic, 8 to 10 minutes, adding just enough additional flour to keep dough from sticking.
Step 3
Transfer dough to a lightly oiled bowl and turn to coat. Cover bowl with plastic wrap and let dough rise in a warm place until doubled in bulk, about 1 hour.
Step 4
Punch down dough and turn out onto work surface. Cut dough into 16 equal pieces and roll each into a 15- to 16-inch rope. Arrange ropes 1 inch apart on 2 greased baking sheets sprinkled with cornmeal and let stand, uncovered, 15 minutes.
Step 5
Preheat oven to 400°F.
Step 6
Brush breadsticks with egg white and sprinkle with seeds and kosher salt, pressing to adhere.
Step 7
Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown, about 20 minutes. Transfer to racks to cool.
