Snack Mix-Style Sesame Sticks

By Sarah Jampel
February 7, 2017
6 Comments


Author Notes: Adapted from Epicurious and Serious Eats.

While it'd be hard to make pretzel wheels, Fritos, or Cheez-Its (never Cheese Nips—never!), sesame sticks are the child's play of the DIY snack food world: If you can make crackers (and you can), you can make sesame sticks. These don't taste exactly like the kind you'll find in the bulk section of your grocery store (probably because they have 8 ingredients instead of 30), and they're baked, not fried, but they still tick off all the nutty, crunchy, salty boxes.
Sarah Jampel

Makes: about 3 cups

Ingredients

  • 2 cups whole-wheat flour
  • 1/4 cup buckwheat groats
  • 1/2 cup toasted sesame seeds, plus more for sprinkling
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons kosher salt, plus more for sprinkling
  • 1/3 cup sesame oil (untoasted), plus more for brushing
  • 1 tablespoon honey
  • 2/3 cup water

Directions

  1. In a stand mixer fitted with the paddle attachment, pulse the flour, groats, sesame seeds, spices, and salt to combine.
  2. In a measuring cup, whisk together the oil, honey, and water.
  3. With the mixer running, stream in the liquid and mix until the dough has come together and all of the flour has disappeared. Transfer the dough to a work surface and split in half.
  4. Working with one half at a time, roll the ball of dough between two sheets of parchment paper into a thin rectangle, roughly 10 inches by 15 inches. Using a sharp knife or a pizza cutter, score the dough into many little stick-shaped crackers and transfer, parchment and all, to a baking sheet. Repeat with second half of dough, then transfer both to the freezer until firm and cold, at least 1 hour.
  5. Preheat the oven to 400° F. When the crackers are cold, brush them with additional sesame oil and sprinkle with more sesame seeds and salt. Bake for 15 to 20 minutes—I find that the darker they are (before being burnt, of course), the more flavorful they'll be! You can choose to baste them with additional oil if you'd like them to be a bit richer. Let the crackers cool completely (they crisp up as they cool), then break them apart into sticks with a spatula, butter knife, or your hands. Snack of them as is or incorporate into mixes, eat them as croutons, etc.

More Great Recipes:
Vegan|Vegetarian|Snack

Reviews (6) Questions (0)

6 Comments

julie S. February 18, 2017
Am I missing something, or is there no quantity specified for water?
 
Author Comment
Sarah J. February 18, 2017
Nope, that was my mistake! It's 2/3 cup.
 
julie S. February 18, 2017
Thank you - I just added enough water to make the dough come together. These crackers are spectacularly good!
 
Author Comment
Sarah J. February 19, 2017
So glad you like them! And that you figured out the water situation.
 
Bascula February 17, 2017
Wouldn't the groats be really hard in this recipe? I am trying to think of something I could substitute for them anyway, so I don't have to go out and buy an ingredient. Suggestions? some form of oats?
 
Author Comment
Sarah J. February 17, 2017
They're (surprisingly) not too hard—I got the idea from Dorie Greenspan, who uses groats in her multigrain chocolate chip cookies. You should look for medium granulation groats (not the large kind), but if you don't want to go buy them (and who can blame you...), you can substitute chopped nuts or cracked wheat. I think rolled oats would work well, too! The texture of your crackers will be a little different, but they'll still be tasty.