Seeded Breadsticks

• 1 lb loaf thawed frozen bread dough
• 2 teaspoons cumin seeds (use 1 kind or several) or 2 teaspoons dill seeds (use 1 kind or several) or 2 teaspoons fennel seeds (use 1 kind or several) or 2 teaspoons sesame seeds (use 1 kind or several) or 2 teaspoons poppy seeds (use 1 kind or several)
• 12 teaspoon coarse salt

1. On a lightly floured board, roll dough into a 6 x 12-inch rectangle and sprinkle evenly with seeds and salt.
2. Roll dough lightly to press seeds into dough, without changing shape of dough.
3. Let stand until dough is slightly puffy, 5 to 10 minutes.
4. Oil 2 or 3 baking sheets, each 12 x 15-inches.
5. With a sharp, floured knife, cut dough into 6 x 1/2-inch strips.
6. Pick up both ends of one strip, gently stretch until strip is about 15 inches long and transfer to a baking sheet.
7. Repeat to stretch remaining breadsticks and fill baking sheets, placing strips about 1/2-inch apart.
8. The sticks will not look all exactly the same as they're somewhat rustic looking.
9. As each sheet is filled, bake in a 400 oven until breadsticks are browned and crisp, about 12 minutes.
10. Transfer to racks to cool.

bread dough, cumin seeds, coarse salt

Taken from www.food.com/recipe/seeded-breadsticks-173311 (may not work)