Deb in Georgia asked (v114.n006.7) for a recipe for salt sticks.
Google found numerous bakeries that sell them, mostly in and around
NYC. It also found some recipes.
SALT STICKS
From COOKS.COM <http://cooks.com/vw1356kk>
2 yeast cakes
1 c. warm water
1/2 c. evaporated milk
1/4 c. sugar
2 tsp. salt
3 tbsp. oil
3 1/2 c. unsifted flour
1 egg white
2 tbsp. coarse salt
2 tbsp. caraway seeds
Put yeast in water. Stir in milk, sugar, oil and 2 cups of flour.
Mix. Add flour to make soft dough. Knead 10 minutes. Put in greased
bowl, cover. Let double about 1 hour. Punch, divide into 4 equal
parts. Let rest 10 minutes. Form each ball into circle.
Roll out and cut into 8 pies. Start from wide end and roll tightly.
Put on greased cookie tin, points under. Brush with beaten egg white.
Add salt and caraway. Let rise 30 minutes.
Bake at 400F for 15 minutes or until brown. Yield 32 saltsticks.
***********************************************************************
SALT STICKS
From COOKS.COM <http://cooks.com/34ix22p>
1 pkg. yeast
3/4 c. warm water
2 1/2 c. Bisquick
1 egg yolk
Coarse salt
Caraway seeds
Dissolve yeast in water, add Bisquick and beat vigorously with spoon.
Turn out onto floured board. Knead until smooth, about 20 times.
Shape into balls, let rest for 5-10 minutes before shaping. Divide
dough into 2 equal pieces. Roll each piece into 12 x 16 inches. Cut
into 4 inch squares. Roll into crescent starting at corner. Place on
greased baking sheet. Brush with egg yolk, sprinkle with coarse salt
and caraway seeds. Let rise until double, 45-60 minutes. Bake at 400F
for 15 minutes
**************************************************************************
Here are some pictures of the results of the recipe from "Inside the
Jewish Bakery" by Stanley Ginsberg and Norman Berg.
<http://www.thefreshloaf.com/node/29437/itjb-round-2-week-12-salt-sticks-and-poppy-horns-pg-116>
I've ordered this book, so I'll have more to report later.
****************************************************************************
http://www.thefreshloaf.com/node/6819/jewish-salt-sticks
Salt Sticks
32 oz bread or first-clear flour (I used bread flour)
16 oz water
1.5 oz beaten egg
1.5 oz sugar
0.5 oz malt syrup/powder
1.5 oz vegetable oil
0.6 oz salt
0.3 oz active dry yeast (or equivalent cake/instant yeast)
1. Mix the water/malt/yeast and egg/oil separately; blend dry flour
and sugar in mixer or by hand;
2. Add the liquids to the flour/sugar and hydrate well. This is a
very stiff dough so run your KA, if using, at lowest speed, then
switch to the dough hook.
3. Knead for about 10 min until the dough is very smooth and elastic,
then set aside and let rise until doubled in bulk.
4. Turn dough, which will be incredibly silky, onto a dry board (no
additional flour) and punch down, shape into 3-4 oz boules and let
rest, covered, for at least 20 min.
5. Preheat the oven to 435F. Shape the boules into rough 4-5 inch
triangles and roll like a croissant; allow to rise to about 3/4
proof; spray them with a light spray of water and sprinkle heavily
with a mixture of kosher salt and caraway seeds.
6. Let sticks fully proof -- about another 15 min; bake on parchment
with a *very* light spritz of water into the oven until they're nice
and brown -- 10-15 minutes. Enjoy!