Recipe: No-Knead Breadsticks or Soft Pretzels with Whole Wheat variation

NO-KNEAD BREADSTICKS

Soft and chewy breadsticks or pretzels.

1 package active dry yeast
1 1/3 cups warm water, 105 to 115 degrees F
3 Tablespoons vegetable oil
1 Tablespoon honey
1 teaspoon salt
approx. 3 cups all-purpose flour,* divided use
1 egg white, slightly beaten
Coarse salt or sesame seeds

Dissolve yeast in warm water in large bowl. Stir in oil, honey, 1 teaspoon salt and 1 cup of the flour. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms. Cover and let rise in warm place until double, about 45 minutes.

Heat oven to 400 degrees F. Grease a cookie sheet.

Stir down dough by beating about 25 strokes. Turn dough onto well-floured surface; divide into 24 equal parts. Roll and shape each part into rope about 9 inches long. Place on greased cookie sheet. Brush with egg white; sprinkle with coarse salt.

Bake until crust is deep golden brown and crisp, about 15 minutes. Immediately remove from cookie sheet. Store loosely covered.

*If using self-rising flour, omit salt. Also, unbleached flour can be used in this recipe.

WHOLE WHEAT BREADSTICKS:
Substitute whole wheat flour for the all-purpose flour. Or substitute 1 cup whole wheat flour for 1 cup of the all-purpose flour; stir in with the 1 teaspoon salt.

SOFT PRETZELS:
Divide dough into 12 equal parts. Roll each part into rope about 18 inches long; twist into pretzel shape. Continue as directed. Makes 12 pretzels.

High Altitude Directions (over 3500 feet): Not recommended for use.

Makes 12 servings
Source: General Mills, Inc.