ReceptnaptárSalty breadsticks
Salty sticks are a favorite of Hungarian baking: buttery, crumbly, caraway-scented sticks that go with beer and wine but also make a great snack. They come together very quickly, and thanks to the butter they are much tastier than breadsticks. You can also sprinkle them with poppy seeds, sesame or cheese.
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Ingredients
Method
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- Dissolve the yeast in the lukewarm milk. Sift the flour with the salt into a bowl and rub in the cold butter.
- Add the egg yolk and yeast milk and quickly knead into a smooth dough. Wrap and chill for 30 minutes.
- Preheat the oven to 200 °C (180 °C fan). Roll the dough on a floured board 1 cm thick and cut into finger-wide strips, or roll pencil-thick sticks.
- Place the sticks on a parchment-lined tray, brush with beaten egg and sprinkle with caraway and coarse salt.
- Let them rise for 15 minutes, then bake at 200 °C for 12-15 minutes until golden brown and crisp.
- Cool on a rack. In a closed box they stay crisp for 1 week.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Cold butter makes them crumbly, so work quickly.
- Sprinkle with cheese or sesame for variety.
- Roll sticks of equal thickness so they bake evenly.
- Stored airtight, they stay crisp.
Frequently asked questions
Without yeast?
Yes, with 1 tsp baking powder; they will be more crumbly.
Can they be frozen?
Baked ones can, for 1 month.
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