Olive Oil & Fennel Bread Sticks

These yeasted breadsticks get their character from two unexpected additions: warm beer in the dough and whole fennel seeds scattered throughout. The beer adds malty depth and helps the crust brown, while the fennel seeds release a mild anise flavor as they bake.

Olive oil makes the dough rich and pliable. It kneads easily into a smooth, elastic ball that rolls out into long ropes without springing back. If the dough feels sticky, add flour a tablespoon at a time during kneading rather than dumping it all in.

The egg wash glaze is what gives these sticks their glossy, golden shell. Brush it on right before baking so it doesn’t dry out during a second rise. These go straight into the oven after shaping, no proofing needed.

Kitchen Tips

• Make sure the beer and water are warm, not hot. Too much heat kills the yeast before the dough even rises.
• Roll each rope to an even thickness so they bake uniformly. Thick spots stay doughy while thin ends burn.
• Space the sticks at least an inch apart. They puff during baking and will fuse together if crowded.
• Cool on a wire rack, not the baking sheet. The trapped steam underneath makes the bottoms go soft.

Variations

• Rosemary sea salt: Replace fennel seeds with chopped fresh rosemary and sprinkle flaky sea salt over the egg wash before baking.
• Everything breadsticks: Top with a mix of sesame seeds, poppy seeds, dried garlic, and onion flakes.
• Cheesy: Roll the ropes in finely grated Parmesan before baking for a crisp, savory crust.