Garlic Breadsticks

Start with 2 cups of flour, and mix remaining ingredients except for the garlic salt. Knead until dough is very smooth, elastic, and forms a ball. Add extra flour occasionally while kneading to prevent sticking. Cover the dough with a damp dish towel, and let rest for about five minutes. Flour your hands and pat the dough into a rectangle on a well floured work surface.

With the rolling pin, roll the dough to a 16×6 inch rectangle, pressing evenly so the breadsticks will be uniform in thickness. Spray dough with non-stick cooking spray. Cover the dough with the damp dish towel, and let rise until doubled in bulk, 1-1 ½ hours. Heat oven to 425 degrees. Spray baking sheets with a vegetable cooking spray, or brush with a small amount of olive oil. Lightly brush the dough with water. With a Chef’s knife, cut the dough across into 32 strips, each about ½ inch wide. Stretch 1 strip of dough to the width of a baking sheet. Set it on one of the prepared baking sheets, letting the dough come just to the edges. Repeat to stretch the remaining strips, arranging them ¾ inches apart. Sprinkle tops of strips with garlic salt. Bake in the pre-heated oven two baking sheets at a time, until golden and crisp, 15-18 min, then transfer to wire rack and cool completely.

*Keep the third sheet of unbaked breadsticks in the refrigerator until there is room in the oven to bake them.