Sesame Salad Crunch Sticks (and dessert!)


I would not consider myself a risk taker. Actually, I would go as far as saying that I am incapable of it.

I am one of those people whose brain automatically calculates the odds of any situation whether I want it to or not. Generally, I have a long list of pros and cons in less than the time it would take to tell my self to stop making a stupid list for any given situation. Try as hard as I might, the analyzing will never cease.

So, whenever I decide to experiment in the kitchen the first thing I do is analyze my fridge/pantry, calculate a grocery bill (if needed), research my techniques & flavors (I am addicted to The Flavor Bible
), and then finally create something that meets all parameters in a neat, delicious fashion.

The step-by-step thought process may not work in the kitchen for everyone, but it works (and is practically required) for me.

So, when I went to make these Sesame Salad Crunch sticks. I stuck to the plan.

That is, until midway through….when I got an idea.

An idea that would not get out of my head. I decided to make “version 2” of these crunch sticks. A version of delicious Vietnamese cinnamon and sugary goodness.

I don’t know what came over me. And I couldn’t stop it!

I used the remaining dough I had, made mini crunch sticks, and dipped them in a “whipped up” version of buttery, sugary, cinnamon glaze. Then, of course, sprinkled on more cinnamon and sugar!

In the end, I loved both of these crunch sticks!

The Sesame Salad Crunch sticks were a perfect combo with my favorite salads. I tried to think of which one would go best, so here are my top 3 picks:

Greek Salad

Strawberry Summer Salad

Cranberry Feta Salad

I think they would pair with any salad well though!

And, of course, who can resist a sweet crunchy dessert? So, I was delighted to make both crunch sticks!

Sesame Salad Crunch Sticks


  • Breadstick dough (homemade here) or you can use refrigerated dough, divided
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons sesame seeds
  • 1/2 teaspoon fennel powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon coarse salt


  1. Divide dough into 12 long strips. Use 8 for sesame sticks and leave 4 remaining for cinnamon sticks.
  2. Sesame Stix: Preheat oven to 400 degrees Fahrenheit.  In a mixing bowl, combine remaining ingredients and mix well. Take dough and twist until 12-16 inches long. Using a pastry brush, generously apply sesame seed mixture to stick and lay flat on a large baking sheet. (It will diminish in size a little, that’s OK). Repeat for remaining sesame stick dough and bake for approx. 20 minutes or until golden brown. Remove from oven and let cool.

Dessert Cinnamon Sugar Sticks 


  • breadstick dough (see above)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 2 teaspoons vietnamese cinnamon


  • Preheat oven to 400 degree Fahrenheit. Divide remaining dough into 8 mini sticks. In a mixing bowl, combine cinnamon and sugars until well mixed. Set up an assembly line of melted butter and sugar mix. Take each stick of dough, twist unti; 6 to 8 inches long. Dip each stick in butter and then sugar mix and place on baking sheet. Repeat with all sticks. Bake for 18 minutes, until golden brown and crisp.
  • Remove from oven and let cool. Serve with a honey dipping sauce.

Source: modified from the March 2011 issue of Food Network Magazine’s Crispy Breadsticks.

8 Responses to “Sesame Salad Crunch Sticks (and dessert!)”

  1. Love a good versatile recipe like this one. It definitely solves a problem we sometimes have with having leftover savory breadsticks. So if I do half salty and half with cinn-sugar I’m sure none will go to waste.

  2. […] This post was mentioned on Twitter by Megan Watson, Megan Watson. Megan Watson said: {New blog post!} The best of both worlds – Salty & Sweet versions of yummy crunch sticks! #foodie […]

  3. Faith says:

    Man those look so good. I’ve never had those babies before and I’d love to try them now that I’ve seen yours . You’re very talented and the pictures are out of this world.

    Have a great weekend.

  4. Michelle says:

    Wow. That first picture is just gorgeous. These look great!

  5. What a fun side dish, and I bet absolutely delicious! I bet these would be just as good with soup as they are with a salad, too. Thanks for sharing, Megan!

  6. Eliana says:

    I could not be trusted around these sticks – both sweet and savory. They look perfectly delicious and crunchy.

  7. Grace says:

    Go you being so brave!! They look amazing and so does the salad! Makes me long for Farms Market days ahead!

  8. Joanne says:

    Haha I’m totally insanely neurotically organized in the kitchen as well. And the thought of mixing it up without a plan would probably induce a panic attack. 😛 But these sticks came out great! I love that you get both a salad topper and a dessert in one recipe. Perfection!