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Egyptian Bosomat (crispy breadsticks)

Author: Amira Ibrahim


  • 3 cups AP flour.
  • 3 Tablespoon dry milk.
  • 2 Tablespoon sugar.
  • 1/2 teaspoon fennel seeds . optional
  • 1/2 teaspoon Anise seeds . optional
  • 1/4 cup oil.
  • 1 Tablespoon dry yeast.
  • 1/4 teaspoon salt.
  • 1 1/4 cup warm water more or less depends greatly on your flour.


  • Sift flouer in mixer bowl.
  • Combine flour, yeast, sugar, fennel seeds, anise seeds, dry milk, and salt. Mix them very well.
  • Add oil and keep on mixing.
  • Then gradually add water, until you get a consistent dough. let it rest for 30 minutes.
  • Preheat your oven to 350F.
  • Cut the dough into 4 equal parts then cut each part into 4 sections.
  • Roll each section into a stick of 1/2 inch diameter.
  • Line a baking sheet with silpat or a parchment paper.
  • Arrange the sticks in the baking sheet and trim the ends so all the sticks would be the same size.
  • Brush with egg and sprinkle with sesame seeds or nigella seeds.
  • Bake for 20 to 25 minutes or until it reaches your desired color, then cover loosely with aluminum foil and up the temperature to 400F, continue baking until it has hardened and not soft to the touch, mine took another 13-15 minutes.
  • Allow breadsticks to cool completely on a wire rack.
  • They will keep fresh in an airtight container for 5 - 7 days.