These pretty breadsticks may look complicated, but they're not—twisting them is as easy as wringing a dishcloth, though it takes a lighter touch.
- 1 1/2 cups whole-wheat flour
- 1 1/2 cups all-purpose flour
- 2 Tbs. sugar
- 1 1/2 Tbs. baking powder
- 1 tsp. salt, plus more for sprinkling
- 1 stick unsalted butter, cut into small pieces (4 oz.)
- 1 1/2 cups low-fat buttermilk
- 1/4 cup sesame seeds
1. Preheat oven to 425°F, and coat 2 baking sheets with nonstick spray.
2. Combine flours, sugar, baking powder and salt in bowl. Rub butter into flour mixture with fingertips, until mixture resembles coarse meal. Stir in buttermilk. Wrap dough in plastic wrap, and chill 1 hour, or overnight.
3. Place dough on well-floured work surface. Roll into 15x15-inch square. Brush with water, and sprinkle with sesame seeds and salt, if desired. Cut square in half, then cut each half into 15 3/4-inch thick strips.
4. Twist each strip twice, set on baking sheet and gently press ends flat to prevent twists from unrolling. Bake 15 minutes, or until edges begin to brown.
- Serving Size: Makes 30 breadsticks
- Calories: 85
- Carbohydrate Content: 11 g
- Cholesterol Content: 9 mg
- Fat Content: 4 g
- Fiber Content: 1 g
- Protein Content: 2 g
- Saturated Fat Content: 2 g
- Sodium Content: 176 mg
- Sugar Content: 2 g