Aboard the luxury ships of the Seabourn Cruise Line (winner for Best Cruise Line in the 2014 Saveur Culinary Travel Awards) foie gras, caviar, and free-flowing bubbly abound. But the most sought-after treats are these buttery breadsticks. To keep up with passenger demand, bakers onboard use a pasta machine to slice the dough into foot-long breadsticks by the thousand.
Ingredients
- 3 1⁄2 cups flour
- 14 tbsp. unsalted butter, cubed and chilled
- 3⁄4 oz. fresh yeast
- 1 tbsp. sugar
- 1 tsp. kosher salt
- 2⁄3 cup ice-cold water
- 1 egg, mixed with 1 tbsp. water
- Coarse salt, for sprinkling
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Instructions
Step 1
Pulse flour, butter, yeast, sugar, and salt in a food processor into pea-sized crumbles. With the motor running, slowly add water until dough forms. Divide dough into 3 balls and wrap in plastic wrap; set in a warm place for 1 hour.
Step 2
Heat oven to 350°. On a lightly floured surface, and working with 1 ball of dough at a time, roll dough until 1⁄3" thick; trim sides to make a 6"x12" rectangle. Slice lengthwise into 1⁄3"-thick breadsticks and transfer to parchment paper-lined baking sheets; gather and reuse scraps. Brush dough with egg wash and sprinkle with coarse salt; bake until golden and crisp, 10–12 minutes.
- Pulse flour, butter, yeast, sugar, and salt in a food processor into pea-sized crumbles. With the motor running, slowly add water until dough forms. Divide dough into 3 balls and wrap in plastic wrap; set in a warm place for 1 hour.
- Heat oven to 350°. On a lightly floured surface, and working with 1 ball of dough at a time, roll dough until 1⁄3" thick; trim sides to make a 6"x12" rectangle. Slice lengthwise into 1⁄3"-thick breadsticks and transfer to parchment paper-lined baking sheets; gather and reuse scraps. Brush dough with egg wash and sprinkle with coarse salt; bake until golden and crisp, 10–12 minutes.
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