Black Garlic Breadsticks

Breadsticks flavoured with Black Garlic and scattered with seeds. Appetising with a soup, salad or a Black Garlic dip.

Prep: 30 mins + proving | Cook: 15-18 mins | Makes: 12 |

V | Ve: use salt as a topping seasoning

Ingredients

Topping

2 tsp Black Garlic Seasoning or 1 tsp Black Garlic Sea Salt or table salt
2 tsp nigella seeds
2 tsp black sesame seeds (optional)

Method

Line 2 baking trays with parchment paper.
Put the bread flour, yeast, Black Garlic Paste, and salt into a stand mixer fitted with a dough hook attachment.
Start by adding 250ml warm water but add a little extra water if the mixture is too dry*. Knead the dough in the stand mixer for 8 minutes.
Weigh the dough and divide into 12 equal-sized dough balls.
Smear a little olive oil onto a large clean board or work surface. Roll each dough ball into a long sausage shape (approx. 20cm x 2cm).
Mix the topping ingredients together in a bowl.
Evenly space the breadsticks on the lined baking trays. Sprinkle the topping over the breadsticks. Cover with lightly oiled cling film.
Leave the covered breadsticks to rise in a warm place for 30 minutes.
Preheat the oven to 200C/180Cfan/Gas6.
Bake the breadsticks for 15 – 18 minutes until firm to the touch and lightly brown.
Leave to cool on a wire rack.

To Serve: serve with your favourite BGK Black Garlic Dip.

Top Tip:* the quantity of water to add is a guide because the absorbency of different flours can vary.