Appetizers · Recipes

Romanian Breadsticks

Seth Jovian
Print Recipe
A simple, savory snack known in Romania as sărățele
Prep Time45 minutes
Cook Time25 minutes
Cooling time20 minutes
Total Time1 hour 30 minutes
Course: Appetizer
Cuisine: Romanian
Keyword: breadsticks
Servings: 20 breadsticks

Equipment

  • mixer
  • mixing bowl
  • 1 small bowl (for egg beating)
  • 1 large cookie sheet (or 2 smaller ones)
  • parchment paper
  • brush
  • 1 spice or coffee grinder (if you need to grind caraway seeds)
  • 1 kitchen scale
  • serving platter or cups (or storage container)

Ingredients

  • 12 oz flour (about 2 cups)
  • 8 oz feta cheese (1 package)
  • 6 oz butter (1-½ sticks)
  • 4 oz whole sour cream (½ cup)
  • 1 egg (for dough)
  • 1 more egg (for brushing)
  • 1 tbsp ground caraway (or you can grind the seeds)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • whole caraway seeds
  • coarse (sea) salt (optional)

Instructions

Prep (5-10 min)

  • If the butter is refrigerated, soften it — perhaps in the microwave
    6 oz butter
  • If you only have whole caraway seeds and not ground ones, grind the seeds in the spice or coffee grinder
    1 tbsp ground caraway
  • Line the cookie sheet with parchment paper
  • Get the mixer, mixing bowl, measuring spoons, and kitchen scale

Make the dough (15 min)

  • To the mixing bowl, add the feta, butter, sour cream, one of the eggs, salt, pepper, and ground caraway
    8 oz feta cheese, 6 oz butter, 4 oz whole sour cream, 1 egg, 1 tsp salt, 1 tsp pepper, 1 tbsp ground caraway
  • With the mixer, mix it all together until well-mixed
  • While mixing, gradually add the flour into the mixture to make the dough.
    12 oz flour
  • Knead it by hand if needed to make into a dough ball

Make the breadsticks (20 min)

  • Preheat the oven at 350℉
  • Roll the dough ball out so that it's less than ¼" thick and roughly 2 breadsticks long
  • Cut off and discard the sides so what remains is a rectangular sheet
  • Cut the sheet into long, thin strips the size of breadsticks, leaving the cut sheet in place.
  • Get the small bowl, brush, and a fork or whisk for the egg beating
  • In the bowl, beat the second egg with the paprika
    1 tsp paprika, 1 more egg
  • Brush the egg mixture onto the dough sheet
  • Sprinkle caraway seeds until the sheet is well covered
    whole caraway seeds
  • If you want them saltier, sprinkle some coarse sea salt on them also
    coarse (sea) salt
  • Peel the individual strips of dough and carefully move them to the parchment-paper-lined cookie sheet

Heat and cool the breadsticks (45 min)

  • Put the cookie sheet in the oven for about 20-25 minutes, or until the breadsticks are light brown. More, if you want them crispier.
  • Take them out of the oven, and let them rest for 15 minutes.
  • Carefully peel them off the wax paper and place them on the serving platter, storage container, serving cup, or whatever
  • You can serve them right away, but they're better the next day.

Notes

Adapted from Savori Urbane.
Curious why this recipe uses weights for dry measures? See the Weights page.