Fleur de Sel and Thyme Breadsticks

I just got back from a lovely Christmas visit in Boston. We just ate and ate for 4 days straight, yet here I am, baking breadsticks. Yes, as if we hadn’t all eaten too much starch in the past week or so, I am baking bread. I have no ideas why, as I had vowed to myself last night that I would only eat salad for the next month. I guess I’m not so good with resolutions.

Bread making has always scared me, so much I have never attempted baking any. I started small, with just breadsticks, but this recipe proved to be very simple. Patricia and John from Cook Local inspired me with their easy peasy rosemary breadstick recipe (as I didn’t have any rosemary on had, I used thyme and it turned out just as good). I was so new to this that the reaction between the milk and baking powder startled me. I though I had done something wrong right from the start! In just a few minutes, the batter was ready, then wait a while and bake the breadsticks for a couple minutes. Really, I don’t think there are many error possibilities with this recipe, so it was a great way I think to overcome my fear.

I am hosting some family members later today so I will serve these with this great crab dip and a few crudit├ęs. What a great way to recover from holiday food lethargy, haha!

Fleur de Sel and Thyme Breadsticks

Adapted from : Cook Local
Makes : 12 breadsticks

  • 2/3 cup milk
  • 2 tsp baking powder
  • 1 tsp fresh thyme, twigs removed, finely chopped 

  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 3/4 cup whole wheat flour
  • 3/4 cup white flour
  • Olive oil
  • Fleur de sel for finish

  1. In a medium sized bowl, mix the milk, baking powder, rosemary, salt, and pepper.
  2. Add in the flour, a half a cup at a time, and mix well with a spatula or wooden spoon.
  3. Turn the dough out onto a floured surface and knead gently for 2 minutes.
  4. Let the dough rest for 30 minutes.
  5. Preheat the oven to 375. Line a baking sheet with parchement paper with brush it with olive oil.
  6. Divide the dough into 12 equal portions. Roll out each portion of dough into a long stick, avoiding too much manipulation (about 12 inches).
  7. Lay the breadsticks on the cookie sheet and brush with olive oil.
  8. Bake for 11 minutes, flip the breadsticks over and bake for another 9 minutes
  9. Cool, enjoy !

2 shout outs:

Mary said...

I'm glad you enjoyed the holiday. Your bread sticks look fantastic and will be perfect with a crab dip. Have a wonderful New Year.

Patricia Eddy said...

Hi! I'm so glad you enjoyed our breadsticks! Yours sound truly delightful and I'll have to try the recipe with thyme and the fleur de sel. So many thanks again for reading and linking back to our post. Happy Holidays!

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