Yeast BreadsMiddle EasternMedium

Sourdough Turkish Black Cumin and Roasted Sesame Breadstick Twists

Name: Sourdough Turkish Black Cumin and Roasted Sesame Breadstick Twists
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: ¾ cup (180 ml) active sourdough starter (fed 4–8 hours ahead, bubbly and at room temperature), bubbly and at room temperature; 2¼ cups (280 g) all-purpose flour; ¾ cup (180 ml) room-temperature water, room temperature; 1½ teaspoons (9 g) fine sea salt; 2½ tablespoons (28 g) nigella seeds (black cumin seeds); ¼ cup (36 g) raw white sesame seeds; 3½ tablespoons (52 ml) extra-virgin olive oil; to taste coarse sea salt or fleur de sel (for topping) (optional)

From the MyKitchenBank Kitchen

Crispy, golden breadstick twists made with active sourdough starter and studded with nigella (black cumin) seeds and nutty roasted sesame. A tangy, satisfying accompaniment to soups, dips, or cheese boards, inspired by Turkish and Middle Eastern baking traditions. The dough ferments overnight for complex flavor, then each stick is hand-twisted, brushed with olive oil, and topped before baking until deeply golden and crunchy.

Prep: 30 min
Cook: 22 min
Wait: 9 hr 30 min
Total: 10 hr 22 min
Makes: 16 breadstick twists

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Steps

Before you start

Sourdough starter should be fed and bubbly (active with visible bubbles), not cold from the fridge.
Use an instant-read thermometer to verify final dough temperature is 75–78°F (24–26°C).
Line two baking sheets with parchment paper before shaping.
Preheat the oven to 425°F (220°C) about 15 minutes before baking.

1
Mix and autolyse dough
- In a large bowl, combine sourdough starter, water, and all-purpose flour.
- Stir with a wooden spoon or wet hand until there are no dry flour streaks and the mixture is shaggy and cohesive (about 2 minutes).
- Cover the bowl loosely with a damp towel or plastic wrap.
- Let rest at room temperature for 30 minutes.
- This autolyse step allows the flour to fully hydrate and makes the dough easier to work with.
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Ready when: Dough is shaggy and no dry flour remains
Tip: Use room-temperature water; cold water will extend fermentation unpredictably.
2
Add salt and knead
- Sprinkle sea salt and nigella seeds over the dough.
- Using wet hands or a bench scraper, fold the dough over itself repeatedly (inward from all four sides) for about 8 minutes, incorporating salt and seeds evenly.
- The dough will transition from sticky to smoother and slightly elastic.
- It should still feel soft and a little tacky, not a tight ball.
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Ready when: Dough is smooth, elastic, and slightly tacky; salt and seeds are evenly distributed
Tip: Wet your hands rather than adding more flour—this prevents a dry, crumbly dough.
3
Bulk ferment overnight
- Cover the bowl and let the dough rise at room temperature (68–72°F / 20–22°C) for 12–14 hours.
- The dough should increase in volume by about 50–75% and show visible bubbles on the surface and sides.
- It will smell noticeably tangy and fermented.
- If your kitchen is warmer (75°F / 24°C or above), reduce fermentation to 10–12 hours to prevent overproofing.
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Ready when: Dough has increased 50–75% in volume, with visible bubbles and strong sourdough aroma
Tip: Cooler fermentation yields more sour flavor and better digestibility. If overnight fermentation isn't convenient, you can refrigerate the dough after 4 hours at room temperature, then finish fermentation in the fridge for 8–16 hours.
4
Toast sesame seeds
- About 20 minutes before you plan to shape the dough, spread raw sesame seeds in a dry skillet over medium heat.
- Stir frequently for 3–4 minutes until they are golden, fragrant, and beginning to pop.
- Immediately transfer to a small plate to cool.
- Watch closely—sesame burns quickly.
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Ready when: Sesame seeds are golden, fragrant, and some are popping; no brown or dark seeds
Tip: Toast sesame shortly before use to retain maximum aroma and crunch.
5
Preheat oven and prepare workspaceOven 425°F / 220°C
- Preheat your oven to 425°F (220°C).
- Line two large rimmed baking sheets with parchment paper.
- Lightly dust a clean counter or work surface with flour.
- Have a small brush ready for applying olive oil.
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Ready when: Oven reaches 425°F (220°C)
Tip: Preheat at least 15 minutes ahead so the oven is fully stable when you load the breadsticks.
6
Shape breadsticks
- Turn the fermented dough onto a lightly floured counter.
- Using a bench scraper, divide it into 16 roughly equal portions (each around 1.3 oz / 37 g).
- Take one piece and, with your hands, gently roll and stretch it into a rope about 8 inches (20 cm) long.
- Lay it on a prepared baking sheet.
- Pick up both ends and give the rope a gentle twist (1–2 full rotations), then press the ends onto the sheet so it doesn't unwind.
- Repeat with remaining dough pieces, arranging them about 1.5 inches (4 cm) apart.
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Ready when: All 16 breadsticks are twisted and arranged on baking sheets
Tip: Don't over-stretch the dough—gentle handling preserves the bubbles and produces a lighter crumb. If the dough springs back, let it rest 2 minutes and gently stretch again.
7
Proof shaped breadsticks
- Cover the baking sheets loosely with damp towels or plastic wrap.
- Let rest at room temperature for 45–60 minutes.
- The breadsticks should increase visibly in volume (but don't need to double—they'll rise more in the oven).
- You'll see small bubbles forming under the surface.
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Ready when: Breadsticks have visibly puffed and feel light; they indent gently when poked
Tip: If your kitchen is cool (below 70°F / 21°C), proofing may take up to 75 minutes. If it's very warm (above 76°F / 24°C), watch carefully after 40 minutes—overproofing causes a flat, dense result.
8
Brush and top breadsticks
- Uncover the breadsticks.
- Using a small brush, lightly coat each one with extra-virgin olive oil (about 1 teaspoon / 5 ml per breadstick, distributed across both sides).
- Sprinkle the toasted sesame seeds over the oil, pressing them gently so they adhere.
- Finish with a small pinch of coarse sea salt on each stick, if desired.
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Ready when: All breadsticks are evenly coated with oil and topped with sesame and salt
Tip: Oil applied to dough that's not completely dry can cause breadsticks to stick together; work quickly and gently.
9
Bake breadsticksOven 425°F / 220°C
- Transfer the baking sheets to the preheated 425°F (220°C) oven, placing one on the middle rack and one on the upper-middle rack.
- Bake for 22–26 minutes, rotating sheets top-to-bottom and front-to-back halfway through (around 11–13 minutes).
- The breadsticks are done when deeply golden brown on the exterior, crispy on the outside, and cooked through (a peek at the cross-section should show no raw dough).
- The sesame seeds and nigella should be darker and fragrant.
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Ready when: Breadsticks are deep golden brown, crispy on the outside, and internal texture is cooked (no raw dough)
Tip: Rotating the sheets ensures even browning. If the sesame begins to darken too much before the dough is fully baked, lower the oven temperature to 400°F (204°C) and extend baking by a few minutes.
10
Cool and serve
- Transfer breadsticks to a wire cooling rack.
- They will crisp further as they cool (about 15–20 minutes).
- Once cooled, they can be served warm or at room temperature.
- They are best eaten the same day but will remain crispy for up to 2 days in an airtight container.
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Ready when: Breadsticks are cool to the touch and feel very crispy
Tip: Cooling on a rack allows steam to escape, keeping them crunchy. Stacking them on a plate while warm traps moisture and softens them.

Good to know

Tips

Sourdough fermentation is temperature-sensitive. At 70°F (21°C), expect 12–14 hours; at 75°F (24°C), 10–12 hours. Plan your timeline accordingly, or use the overnight method for consistency.
Toasting the sesame seeds just before topping dramatically improves their aroma and flavor compared to using raw seeds. Don't skip this step.
For extra crunch, brush the shaped breadsticks with a thin egg white mixed with 1 teaspoon water before topping with sesame and salt.
If you don't have nigella seeds, the recipe is equally delicious with just sesame and salt—adjust the nigella to 0 and add a pinch of dried oregano or thyme mixed into the dough instead.

Make ahead

"Dough can be made and bulk fermented in the refrigerator for up to 3 days: mix and autolyse as directed, then refrigerate after 4 hours at room temperature. Shape and bake directly from the cold dough (add 10–15 minutes to the final proof and 2–3 minutes to baking time)."

Storage & reheating

"Room temperature: up to 2 days in an airtight container, keeping them crispy. Refrigerator: wrap cooled breadsticks in foil and store for up to 5 days; rewarm in a 350°F (175°C) oven for 5–7 minutes to restore crispness. Freezer: freeze cooled breadsticks in a single layer, then transfer to a freezer bag for up to 3 months; thaw and rewarm as for refrigerated breadsticks."

Substitutions

nigella seeds (black cumin seeds) → za'atar (ground sumac, thyme, and sesame blend). Use the same amount. Za'atar adds a tangy, herbaceous note that complements the sourdough; reduce added salt slightly since za'atar often contains salt.
raw white sesame seeds → poppy seeds or a mix of poppy and white sesame. Toast poppy seeds the same way (they brown quickly). The flavor will be earthier and less nutty.
all-purpose flour → bread flour (or a mix of 80% all-purpose and 20% whole-wheat flour). Bread flour yields a chewier crumb; reduce water slightly to 170 ml (0.7 cup) since bread flour absorbs more. Whole-wheat adds nuttiness but requires slightly more water—increase to 190 ml (0.8 cup).
extra-virgin olive oil → vegetable oil or melted butter. Olive oil imparts characteristic flavor; vegetable oil is neutral, and melted butter adds richness. Both work equally well for crisping.