Obelisk Breadsticks

RDcook444's Note:

From the Washington Post. Obelisk is a restaurant in Washington, DC. These make a savory, crisp snack. Don't be discouraged if they're not perfect the first time; they'll still taste great. The dough is much easier to do in a mixer fitted with a paddle attachment, and easier to cut using a dough or bench scraper. A convection oven makes for crisper breadsticks; shorten the baking time as needed. MAKE AHEAD: The dough needs 30 minutes' resting time.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Serves: 1

Yield: 24.0 breadst ...

• 1 cup warm water (90 degrees)
• 2 tablespoons active dry yeast
• 1 tablespoon olive oil , plus more for greasing the dough
• 1 tablespoon honey
• 1 teaspoon salt
• 2 cups flour , plus more for the work surface
• semolina , for forming the breadsticks

Directions:

1. Combine the water, yeast, oil, honey and salt in the bowl of a stand mixer (fitted with a paddle attachment); beat at medium-low speed to incorporate.
2. Add the flour a handful at a time until it is all incorporated. Increase the speed to medium and beat for 5 or 6 minutes, until a smooth and supple dough is formed.
3. Liberally flour a work surface. Transfer the dough to the surface; pat and fold it over on itself to shape and form a neat rectangle measuring 2 inches deep by 16 inches wide.
4. Transfer the dough to a large baking sheet and coat the dough with oil (to keep a crust from forming). Place in a warm spot free of drafts; let it rest for about 30 minutes or until the dough has doubled in size and is puffy.
5. Sprinkle lightly all over with semolina, then gather enough semolina to form a small mound at one of the short ends of the dough.
6. Position oven racks in the lower and upper thirds of the oven; preheat to 450 degrees. Have ready 2 large baking sheets lined with silicone liners.
7. Starting at the end of the dough next to the mound of semolina, use a 6-inch dough scraper to cut 1/2-inch-thick strips of dough, pushing them through the semolina to coat well.
8. Gently transfer the strips to the baking sheets, stretching the dough into 16-inch strips. Repeat to use all the dough.
9. Bake immediately for 12 to 15 minutes, until nicely browned and crisp; rotate the baking sheets top to bottom and front to back halfway through baking.
10. Transfer the breadsticks to a wire rack to cool slightly before serving.