Fennel-Poppy Seed Breadsticks with Sea Salt Recipe | PBS Food

Fennel-Poppy Seed Breadsticks with Sea Salt

Fennel yields a subtle anise flavor to cooking and makes a great addition to sauces. Here, not only does the fennel give flavor, but, along with the poppy seeds, it gives these breadsticks a great texture. Food blogger Katie Barszcz of The Small Boston Kitchen shares this recipe in a piece about spring cleaning in your spice cabinet.


Cook time: 10 Minutes



  • extra virgin olive oil
  • 1 ball of pizza dough, leftover homemade or store bought pizza dough
  • 2 tbs fennel seeds
  • 1 tbs Poppy seeds, plus more for topping
  • 2 tbs flax seeds
  • sea salt for topping


  1. Coat a large bowl with a thin layer of olive oil.
  2. Allow dough to rise in a warm spot until doubled in size. Punch the dough down and set aside.
  3. Preheat the oven to 375. Heat a small skillet over medium heat.
  4. Add the fennel, poppy and flax seeds and toast just until they become fragrant. Set aside to cool.
  5. Once the seeds cool, add them to the dough and gently combine.
  6. Divide the dough into 10-12 equal parts and roll out the dough into sticks.
  7. Place on a parchment lined pan. Bake bread for about 10 minutes, remove and brush with olive oil, sprinkle on sea salt and poppy seeds.
  8. Bake breadsticks until golden brown. Remove from oven and set aside to cool.
  9. Serve with dinner or have as an appetizer with olive oil for dipping.
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