Onion Fennel Breadsticks

Onion Fennel Breadsticks

These breadsticks are full of flavor and very easy to make.

60 min. prep time
24 breadsticks
000 Ratings


1 tablespoon fennel seed
1 medium (1 cup) onion, finely chopped
1 (1/4-ounce) package active dry yeast
1 1/4 cups warm water (105 to 115°F)
1 tablespoon sugar
2 3/4 to 3 1/4 cups all-purpose flour
1 teaspoon salt
Coarse salt
Coarsely ground pepper


Cook fennel seed in 10-inch skillet over medium heat until toasted (3 to 4 minutes); set aside.

Melt butter in same skillet until sizzling; add onion. Cook over medium heat, stirring occasionally, until onion is softened (8 to 10 minutes); cool.

Meanwhile, dissolve yeast in 1 1/4 cups warm water in large bowl; stir in sugar. Let stand 5 minutes. Stir in 1 cup flour and 1 teaspoon salt until smooth. Add onion mixture, fennel seed and enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes). (Dough will be soft and slightly sticky.) Place into greased bowl; turn greased-side up. Cover; let rise in warm place until double in size (about 1 hour). (Dough is ready if indentation remains when touched.) Punch down dough; divide in half. Let stand 10 minutes.

Heat oven to 400°F. Divide each half of dough into 12 equal pieces. With lightly floured hands, on lightly floured surface form each piece of dough into 12-inch rope. Place onto greased baking sheets. Brush each breadstick with water; sprinkle with coarse salt and pepper. Bake for 12 to 16 minutes or until lightly browned. Serve warm.

Nutrition Facts (1 breadstick)

Calories: 80

Fat: 2g

Cholesterol: 5mg

Sodium: 380mg

Carbohydrates: 13g

Dietary Fiber: 1g

Protein: 2g

Recipe #5740©1995Land O'Lakes, Inc.

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