Salt and Pepper Grissini

• 1/4 cup rye flour
• 1/4 cup plus 1 tablespoon all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon sugar
• 1 1/2 to 1 3/4 teaspoons kosher salt
• 1/4 cup well-shaken low-fat buttermilk
• 2 teaspoons unsalted butter, melted and cooled
• 1 large egg white, lightly beaten with 1 teaspoon water
• 1 teaspoon coarsely ground black pepper
• Special equipment: parchment paper

1. Whisk together flours, baking powder, baking soda, sugar, and 1/4 teaspoon kosher salt, then stir in buttermilk and butter with a fork.
2. Transfer to a lightly floured surface and gently knead 5 or 6 times.
3. Preheat oven to 350F.
4. Form dough into a log and cut into 16 pieces.
5. Roll each piece into a 10-inch-long rope (if dough sticks, lightly flour work surface) and arrange 1/2 inch apart on 2 parchment-lined large baking sheets.
6. Brush breadsticks with beaten egg white and sprinkle with pepper and remaining kosher salt (to taste).
7. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden and crisp, 20 to 22 minutes total.
8. Transfer to racks to cool.

rye flour, flour, baking powder, baking soda, sugar, kosher salt, wellshaken, unsalted butter, egg white, ground black pepper, parchment paper

Taken from www.epicurious.com/recipes/food/views/salt-and-pepper-grissini-106069 (may not work)