Pumpernickel and Rye Breadsticks Recipe

Pumpernickel and Rye Breadsticks Recipe

  • 5 tablespoons unsalted butter
  • 2 teaspoons caraway seeds
  • 1 teaspoon coarse salt plus additional to taste
  • 2 slices pumpernickel bread
  • 2 slices rye bread
  1. Preheat oven to 350°F.
  2. In a small saucepan melt butter with caraway seeds and 1 teaspoon salt. Brush bread on both sides with butter mixture and slice lengthwise into 1/2-inch-wide strips. On a baking sheet sprinkle breadsticks with additional salt and bake in lower third of oven, turning once, until golden brown and crisp, about 15 minutes. Transfer breadsticks to a rack and cool completely. Breadsticks may be made 2 days ahead and kept in a resealable plastic bag.
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