Cranberry and Walnut Breadsticks

Instructions

1. 1

   Combine warm water, yeast, and honey in a bowl. Let sit for 5 minutes until foamy.

   Tip: This activates the yeast and ensures your breadsticks will rise properly.

2. 2

   Mix flour and salt together in a large bowl. Pour the yeast mixture and olive oil into the flour, stirring until a shaggy dough forms.

   Tip: Don't overmix at this stage; you just need to bring the dough together.

3. 3

   Knead the dough for 8 minutes on a floured surface until smooth and elastic. Fold in the chopped cranberries, walnuts, and rosemary until evenly distributed.

   Tip: Kneading develops gluten, giving your breadsticks structure and chewiness.

4. 4

   Place dough in an oiled bowl, cover with a damp cloth, and let rise for 45 minutes until doubled in size.

   Tip: A warm spot in your kitchen, like above the oven, speeds up rising time.

5. 5

   Preheat oven to 200°C. Punch down the dough and divide into 12 equal pieces.

   Tip: Use a bench scraper to divide the dough evenly for uniform breadsticks.

6. 6

   Roll each piece into a long stick about 20 cm in length. Place on a lined baking sheet, brush lightly with olive oil, and sprinkle sesame seeds over the top.

   Tip: Space breadsticks 2-3 cm apart so they crisp up evenly during baking.

7. 7

   Bake for 20-25 minutes until golden brown and crispy. The breadsticks should sound hollow when tapped.

   Tip: For extra crispness, place a tray of water on the lower oven shelf while baking to create steam.

8. 8

   Cool on a wire rack for 5 minutes before serving. Store in an airtight container for up to 3 days.

   Tip: Slightly warm breadsticks taste best; reheat in a 160°C oven for 5 minutes if needed.