This Eastern European version of the breadstick is somewhat lighter and tastier than the common kind and equally crisp; the caraway flavor makes it more unusual. Like other breadsticks, these can be stored in an airtight container for a few days.

　　

Ingredients

makes several dozen

　　1 tablespoon sugar

　　1 teaspoon instant active dry yeast, like SAF

　　1 1/2 cups flour, plus more for kneading

　　1/2 teaspoon salt

　　8 tablespoons (1 stick) cold butter, cut into chunks

　　1/2 cup milk, or as needed

　　1 small egg, lightly beaten

　　2 tablespoons caraway seeds, plus more as needed

　　2 tablespoons coarse sea salt, plus more as needed

　　

Step 1

Combine the sugar, yeast, flour, and salt in a food processor; pulse once or twice. Add the butter and process until the butter is combined. With the machine running, add half the milk through the feed tube. Continue to add milk, a tablespoon at a time, until the mixture forms a ball.

　　

Step 2

Turn the dough onto a floured work surface and knead, adding a little flour as necessary, until the dough is smooth and no longer sticky, about 10 minutes. Let it rest for about 20 minutes.

　　

Step 3

Cut the dough in half and roll out each piece into a long rectangle 5 inches wide and 1/2 inch thick. Cut lengthwise into 1/2-inch strips and lay them on a nonstick or lightly greased baking sheet, spaced at least 1/2 inch apart. Brush with the beaten egg and then sprinkle on the caraway seeds and coarse salt. Cover the breadsticks with a towel and let rise for 30 to 60 minutes. Meanwhile, preheat the oven to 400°F. Bake the breadsticks until golden brown, about 8 minutes. Serve warm or at room temperature.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.