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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Fedhasa T Birdida
[email protected]These breadsticks were a bit dense, but they were still very tasty. I liked the nutty flavor of the rye flour, and the caraway seeds added a nice crunch.
Manisha Devkota
[email protected]I'm not a huge fan of pumpernickel bread, but I really liked these breadsticks. They were light and fluffy, with a slightly tangy flavor. I would definitely make them again.
David Cancer
[email protected]Overall, I really enjoyed these breadsticks. They were easy to make and they tasted great. I would definitely recommend them.
Prince Hadi
[email protected]These breadsticks were a bit too salty for my taste, but they were still good.
Sophia Duru
[email protected]I'll definitely be making these breadsticks again. They were so easy to make and they tasted great.
Glittery Glitz
[email protected]These breadsticks were perfect! I served them with a dipping sauce made from olive oil, balsamic vinegar, and herbs, and they were a big hit.
Ebenezer Hanson
[email protected]Not a fan of the caraway seeds, but otherwise these breadsticks were great.
Sheikh Foysal
[email protected]These breadsticks were a bit dry, but they were still good. I think I would add a little more butter or oil to the dough next time.
Hidamba Auto
[email protected]Easy to make and delicious. Will definitely be making these again.
Mudassar Toor
[email protected]Loved these breadsticks! The pumpernickel and rye flours gave them a great flavor.
tareq alghanem
[email protected]These breadsticks were a bit too dense for my taste, but they were still good. I think I would try using a different type of flour next time.
Mma Constance
[email protected]I was looking for a recipe for breadsticks that was a little different from the usual, and this one fit the bill. The combination of pumpernickel and rye flours gave the breadsticks a unique flavor that I really enjoyed. I'll definitely be making the
Hamza Bajwa
[email protected]These breadsticks were easy to make and they tasted great. I especially liked the caraway seeds, which added a nice flavor. I would definitely make these again.
Babayanju Racheal
[email protected]I followed the recipe exactly and my breadsticks turned out perfectly. They were crispy on the outside and soft and chewy on the inside. I served them with a dipping sauce made from olive oil, balsamic vinegar, and herbs, and they were a big hit.
Ricky Cupstid
[email protected]These breadsticks were a bit more dense than I expected, but they were still very tasty. I liked the nutty flavor of the rye flour, and the caraway seeds added a nice crunch. I think they would be great served with a hearty soup or stew.
Young Mulo0
[email protected]I have to say, I was a bit skeptical about this recipe at first. I'm not a huge fan of pumpernickel bread, but I was pleasantly surprised by how much I enjoyed these breadsticks. They were light and fluffy, with a slightly tangy flavor. I'll definite
MDARIFUIISLAM BOY
[email protected]These breadsticks were a hit at my party! They were so easy to make and they turned out perfectly. I loved the combination of pumpernickel and rye flours, and the caraway seeds added a nice touch of flavor.