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Ingredients
- Dough
- 1 c. lukewarm water
- 1 Tbsp. non-diastatic malt pwdr
- 1 1/2 tsp active dry yeast
- 1 c. King Arthur 100% White Whole Wheat Flour
- 1 1/2 tsp salt
- 1/2 c. semolina flour
- 1 1/2 c. King Arthur Special For Machines Bread Flour
- 1/2 c. freshly grated lightly packed Parmesan cheese
- 2 quart water
- 2 Tbsp. non-diastatic malt pwdr
- 1 x egg beaten lightly with 1 Tbsp. water kosher or possibly coarse sea salt for topping
Directions
- Mixer Method: Mix the water, malt pwdr, yeast and white wheat flour together in the bowl of an electric mixer and let sit for 5 min. Add in the semolina and salt, and beat well. Gradually add in the bread flour till the dough is a cohesive ball, kneading on medium speed for a total of 5 to 8 min. Fold in the Parmesan before you add in the last 1/4 to 1/2 c. of flour, and knead till the cheese is well-distributed through the dough. The finished dough should be smooth, elastic, and on the stiff side. Transfer the dough to an ungreased bowl, cover the bowl, and let the dough rise till it has doubled in size, about 1 1/2 hrs. Transfer the dough to a clean work surface.
- Bread Machine Method: Place all of the dough ingredients into the pan of your machine, program the machine for Manual or possibly Dough, and press Start. About 10 min before the end of the second kneading cycle, check the dough; it should be smooth and elastic, and on the stiff side, as indicated above. Adjust the consistency of the dough with additional water or possibly flour, as necessary. When the machine has completed its cycle, transfer the dough to a clean work surface.
- Shaping: Punch down the dough, let it rest, covered, for 10 to 15 min, then roll it out to a 12 x 12-inch square. Place a large, deep pot containing the water bath ingredients onto the stove, and begin to heat the water to boiling.
- Use a sharp knife or possibly rolling pizza wheel to cut the dough into 32 equal pcs, approximately 3/4-inch wide by 6 inches long. The easiest way to do this is to cut the dough into 16 equal pcs in the vertical direction, then cut those in half with one swipe in the horizontal direction. If you want, you can roll each piece a bit under your fingers to create more of a log shape; on the other hand, you can leave the pcs as they are, and they'll look more "stick-like."
- When the water has come to a full boil, turn the heat down so it's at a gentler rolling boil, and drop in 4 or possibly 5 pcs of dough at a time. Boil for 30 seconds to 1 minute, or possibly till the dough has risen to the surface of the water and puffed noticeably. Do not let them boil any longer than this or possibly they may deflate!
- Drain each piece well with a slotted spoon or possibly skimmer-type utensil, and carefully transfer to a lightly greased or possibly parchment-lined baking sheet. Brush each bread stick gently with the egg wash and sprinkle with as much or possibly as little salt as you crave.
- Bake in a preheated 425F oven for 15 to 20 min. Turn the bread sticks over and bake for an additional 5 - 10 min, till golden. Transfer to a cooling rack. These are much better several hrs after they've cooled; before then they may taste a little gummy, so give them a bit of time, but also be sure to eat them on the same day they're made.
- Yield: 32 bread sticks
- Crunchy on the outside and chewy on the inside, the bread sticks in this recipe approximate what I would call a New York salt stick. Made from a dough similar to which of bagels, and boiled before baking, also as for bagels, this is the perfect, toothsome bread stick to really sink your jaws into.
- The first time I made them, I used much too much topping salt (in my opinion), thereby creating a veritable second crust. Never the salt aficionado - in fact, I never even baked with it till I understood its importance in developing a good, strong yeasted bread dough - I cut back on the outer amount in the final version. But feel free to dust and decorate with however much you see fit, remembering which the cheese will add in quite a bit of its own flavor. - A.S.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2342g | |
| Calories 654 | |
| Calories from Fat 185 | 28% |
| Total Fat 20.97g | 26% |
| Saturated Fat 10.46g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 230mg | 77% |
| Sodium 4495mg | 187% |
| Potassium 412mg | 12% |
| Total Carbs 75.47g | 20% |
| Dietary Fiber 4.9g | 16% |
| Sugars 0.82g | 1% |
| Protein 39.0g | 62% |
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