You’ll find these crunchy sesame bread sticks wherever you go in Greece. With dozens of varieties to suit every taste, some are sweet, some savory and made with everything from honey and cinnamon to zucchini. Kritsinia are delicious with coffee for breakfast or snack and are a perfect side to any lunch or dinner.
This recipe makes about 2 1/2 dozen and uses store made bread dough. Sea salt, olive oil and sesame seeds dress up the basic dough and give you a positively addictive final product. They’ll disappear before you know it so make plenty!
From a 1 lb bag of store made bread dough, pull off a small pieces, roll into a smooth ball and then roll between your hands until you have desired length stick. We loved this part as kids – it’s a great recipe to let children help with. The dough should be approx 1-2 inches in diameter to bake up nice and crunchy.
The store made bread dough has already risen so once you flour your work surface and roll out bread sticks, you’ll need to get them dressed and into the oven right away. You don’t want them rising too much a second time as the less the rolled dough rises, the crunchier your bread sticks will be.
Once your sticks are rolled, place them on a baking sheet lined with parchment paper. Lightly brush each stick with a well-combined mixture of 1/2 cup of olive oil and 1 tsp of honey. This will help to keep the seeds on without making them too sweet. Sprinkle liberally with sea salt and then the sesame seeds. Roll dough sticks over onto seeds that have fallen between the rows so both sides are covered well. Brush away any extra seeds so they don’t burn.
I like to use a combination of white and black sesame seeds as I think they make a prettier stick but feel free to use one or the other. And there’s no need to toast your seeds ahead of time – the oven will take care of that!
For kritsinia with a crunchy outside and lighter, bready center cook them at 350 degrees for 40 minutes or until they’re lightly golden brown.
If you prefer a crunchier bread stick through to the center, cook them at 325 degrees for 1 hour again until they’re lightly golden brown.
Serve these warm from the oven or store covered for 5 -7 days. My dad loves to use kritsinia to scoop up skordalia and my mom loves them with her tea. I know these simple, delicious snacks will become favorites of your family too!