PUMPERNICKEL AND RYE BREADSTICKS
Steps:
- Preheat oven to 350°F.
- In a small saucepan melt butter with caraway seeds and 1 teaspoon salt. Brush bread on both sides with butter mixture and slice lengthwise into 1/2-inch-wide strips. On a baking sheet sprinkle breadsticks with additional salt and bake in lower third of oven, turning once, until golden brown and crisp, about 15 minutes. Transfer breadsticks to a rack and cool completely. Breadsticks may be made 2 days ahead and kept in a resealable plastic bag.
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Chimamanda Agbo
[email protected]The breadsticks didn't rise very much. I'm not sure what I did wrong.
Tushar Sutradhar
[email protected]The breadsticks were a bit dry. I think I'll try adding some more butter or oil to the dough next time.
Sopy Samai
[email protected]These breadsticks are a bit too sour for my taste. I think I'll try using less pumpernickel flour next time.
MD. RAZI AHMED
[email protected]I wasn't sure how I would like these breadsticks, but I was pleasantly surprised. They're really good!
Phyllis Mulligan
[email protected]These breadsticks are the best I've ever had. I love the crispy crust and the soft, chewy interior.
Zafar Rind
[email protected]I've made these breadsticks several times and they always turn out perfect. They're my go-to recipe for breadsticks.
Mariah Ruf
[email protected]These breadsticks are so easy to make. I love that I can just mix all the ingredients together and bake them.
Luka Huffman
[email protected]I made these breadsticks for a party and they were a huge hit. Everyone loved them! I'll definitely be making them again.
Ataz
[email protected]These breadsticks are a little more time-consuming to make than some other recipes, but they're definitely worth the effort. They're so flavorful and delicious.
ZerinaGo 1
[email protected]I'm not a huge fan of pumpernickel bread, but I thought I'd give this recipe a try. I'm glad I did! The breadsticks were delicious. I loved the combination of flavors.
Nakyanzi Annet
[email protected]These breadsticks are a great way to use up leftover rye bread. I had a half a loaf that was about to go stale, so I decided to try this recipe. The breadsticks turned out great!
Jorge Contreras
[email protected]I wasn't sure what to expect from these breadsticks, but I was pleasantly surprised. They have a slightly sour flavor that I really enjoyed. I also liked the addition of the caraway seeds.
MOURED KHEN
[email protected]These breadsticks are the perfect addition to any party or gathering. They're easy to make ahead of time and can be reheated in the oven or toaster oven. I love serving them with a variety of dips and spreads.
Anchamo Ashango
[email protected]I've been looking for a good breadstick recipe for a while, and this one definitely fits the bill. The breadsticks were easy to make and turned out perfectly. They were a hit with my family and friends.
Eboh Collins
[email protected]These breadsticks were a delightful surprise! The combination of pumpernickel and rye flours gave them a unique and flavorful taste. They were crispy on the outside and soft and chewy on the inside. I especially enjoyed the sprinkle of caraway seeds