Dipping Sticks

Dough
1 c

[8 oz]

 warm water
2 tbs

[1/2 oz]

 non-diastatic malt powder or brown sugar
1 1/2 tsp instant yeast
2 tbs olive oil
2 tbs

[5/8 oz]

 freshly grated parmesan
2 tsp mixed Italian herbs
1 1/4 tsp salt
2 1/2 c

[11 oz]

 pizza blend (from King Arthur Flour)
Topping
1 egg white, lightly beaten
1/3 c seeds of your choice: sesame, poppy, sunflower, and/or flax

If pizza blend flour is not available locally, substitute with the following:

2 1/4 c

[11 oz]

 bread flour or a combination of unbleached flour and semolina
1/4 c

[1 oz]

 Easy-Roll dough improver
1/2 tsp baking powder
Dough
2 c

[1 lb]

 warm water
1/4 c

[1 oz]

 non-diastatic malt powder or brown sugar
1 tbs instant yeast
1/4 c olive oil
1/4 c

[1 1/4 oz]

 freshly grated parmesan
4 tsp mixed Italian herbs
1 1/2 tsp salt
5 c

[22 oz]

 pizza blend (from King Arthur Flour)
1/2 c

[2 oz]

 Easy-Roll
1 tsp baking powder
Topping
1 egg white, lightly beaten
12/3 c seeds of your choice: sesame, poppy, sunflower, and/or flax

If pizza blend flour is not available locally, substitute with the following:

4 1/2 c

[20 oz]

 bread flour or a combination of unbleached flour and semolina
1/2 c

[2 oz]

 Easy-Roll dough improver
1 tsp baking powder

Breads

directions

Dipping Sticks

Combine ingredients and knead to make a slightly soft dough. Cover and let rise until puffy, about an hour.

If you’re making the double recipe, divide the dough into two batches. For each batch, roll out on a lightly greased surface to a rectangle that’s about 10" x 16". Cut into strips that are a half- to three-quarters-inch wide; thinner strips will be crispier.

Brush the dough with the beaten egg white, and put the seeds in a tray. Use two hands to lift up a strip from both ends, dip it into the seeds, then give it a twist. Place each strip on a parchment-lined baking sheet.

Let the sticks rise for a half-hour, then bake in a 350° oven for about 30 minutes, or until golden brown.