Caraway Salt Sticks Recipes

Steps:

• Toast caraway seeds in a small heavy dry skillet over medium heat, shaking skillet often, until fragrant, 1-2 minutes. Let cool. Finely grind seeds and whole black peppercorns in a spice mill; transfer to a small bowl. Stir in kosher salt and Hungarian sweet paprika. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.

Steps:

• Knead oil and 1 1/2 teaspoons caraway seeds into dough in a large bowl until oil is absorbed, then divide dough into 16 pieces.
• Loosely cover with plastic wrap and let stand 30 minutes.
• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
• Roll each piece of dough into a thin log as long as the width of your baking sheets.
• Divide logs between 2 ungreased baking sheets, then brush lightly with some of egg wash and sprinkle with salt and remaining 1 1/2 teaspoons caraway seeds.
• Bake breadsticks, switching position of sheets halfway through baking, until just golden, about 25 minutes.

Steps:

• Knead oil and 1 1/2 teaspoons caraway seeds into dough in a large bowl until oil is absorbed, then divide dough into 16 pieces. Loosely cover with plastic wrap and let stand 30 minutes.
• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
• Roll each piece of dough into a thin log as long as the width of your baking sheets. Divide logs between 2 ungreased baking sheets, then brush lightly with some of egg wash and sprinkle with salt and remaining 1 1/2 teaspoons caraway seeds. Bake breadsticks, switching position of sheets halfway through baking, until just golden, about 25 minutes.

Steps:

• Mix and knead above well, roll out about 1/4 inch thick, paint top with the egg whites.
• Sprinkle with kosher salt and caraway seeds.
• Cut into 1/2 inch strips about 4-6 inches long.
• Bake at 325 degrees for 12-15 minutes, until lightly brown.
• Serve as bread stick with drinks.