Crispy Greek Sesame Breadsticks (Kritsinia)
These Greek-style sesame breadsticks, known as kritsinia, are a bakery staple across Greece. They're wonderfully crisp, slightly sweet, and perfect for dipping or snacking.
- Prep30 min
- Cook25 min
- Total1h 55m
- DifficultyMedium
- Servings4
Kritsinia are the beloved Greek breadsticks you'll spot in every bakery window, often tied in bundles and dusted with sesame. They strike a perfect balance between crunchy and tender, with a subtle sweetness from the molasses or honey that makes them irresistible.
This recipe lets you recreate them at home, whether you prefer them thick and chewy or thin and extra crispy. Serve them alongside soups, salads, or with your morning coffee—they're a versatile treat that disappears quickly.
Ingredients
Servings
For the starter
For the dough
For the glaze
For coating
Converted amounts are rounded.
Method
- In the bowl of a stand mixer fitted with the dough hook, combine the yeast, sugar, and tepid water. Whisk with a fork and let sit for 8-10 minutes until a foamy layer forms on top, indicating the yeast is active.
- In a separate large bowl, whisk together the bread flour, all-purpose flour, and salt.
- Add the flour mixture to the yeast mixture along with the olive oil. Knead on low speed for 8-10 minutes until the dough is smooth and elastic.
- Lightly oil a large bowl with 2 tablespoons of olive oil, transfer the dough into it, and turn to coat. Cover with plastic wrap and let rise in a warm spot until doubled in volume, about 1.5 to 2 hours.
- Preheat the oven to 400°F.
- Punch down the dough and turn it out onto a clean surface. Divide into 4 equal pieces.
- For larger breadsticks: cut each piece into 4, yielding 16 pieces total. For smaller, crisper ones: cut each piece into 8, yielding 32 pieces.
- Roll each piece into a 12-inch-long rope and place them on parchment-lined baking sheets, leaving space between each so they bake evenly; they will puff slightly in the oven.
- In a small bowl, mix the molasses (or honey) with the water.
- Brush the ropes with this glaze.
- Sprinkle the tops with sesame seeds or everything bagel seasoning. Roll each rope back and forth to coat the sides and bottom, keeping them straight.
- Bake on the center rack until golden. Large breadsticks take about 25 minutes and will be crisp outside, soft inside. Small ones take 20-25 minutes; for extra crispness, bake them at 350°F for 30-35 minutes.
- Let cool completely, then serve with soup, salad, or coffee. Store in an airtight container in the fridge for 3-4 days; toast before serving.
💡 Tips
- For a sweeter twist, brush the baked breadsticks with a little extra molasses while still warm.
- If you don't have bread flour, use all-purpose flour for the entire amount; the texture will be slightly less chewy.
- To keep the ropes straight, roll them gently and don't stretch them too much.
Inspired by a recipe from Dimitras Dishes