Semolina Bread Sticks

Preparation info

  • Difficulty


Appears in


By Jeffrey Hamelman

Published 2004

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Cut individual dough pieces at 1.33 ounces (38 g) (with a 36-part dough divider, the weight per press is 3 pounds [1.36 kg]). Relax the dough, covered with plastic, for 10 or 15 minutes, then roll the individual pieces to about 16 inches long (shorter bread sticks, weighing less, can of course also be scaled). Once rolled, the bread sticks can be left plain, or rolled into a damp cloth and then into a tray of raw sesame seeds or fine semolina.

An alternative method for making bread sticks is to take the desired weight of dough and press it into a flat rectangle. Using a pizza roller or sharp knife, individual bread sticks can be cut off the main bulk of dough. This is possibly the quickest method, but take care that the bread sticks are as close as possible to being equal in weight so that they bake uniformly. Whatever method is chosen, allow the shaped bread sticks to rest for 15 to 20 minutes, then bake at 380°F for about 20 minutes, until evenly browned and crisp. They will keep well for several days in an airtight container, and can be recrisped by warming for a few minutes at 350°F.