Savory Cumin Batons

Welcome to a delightful journey into the heart of Egyptian and Mediterranean culinary traditions with our recipe for Baton Sale, also known as bâton salé. These buttery, savory stick snacks are a staple in Egypt, bringing back cherished memories of childhood celebrations and family gatherings. Far from being just a simple breadstick, Baton Sale offers a unique blend of crunch, rich flavor, and a satisfying texture that makes them utterly irresistible.

Often served at birthday parties and special occasions alongside other delectable savory baked goods, Baton Sale is more than just a snack; it’s a symbol of hospitality and joy. Our particular version, while honoring the traditional essence, introduces a comforting warmth from perfectly toasted cumin seeds, elevating the flavor profile to new heights. While some variations might incorporate caraway or Nigella seeds, we’ve opted for the classic cumin, which truly defines the authentic taste of this beloved treat.

Contents

The Delicious History of Baton Sale

The name “bâton salé” itself is French for “salty stick,” hinting at its European origins. Breadsticks, in various forms, have been enjoyed across Europe for centuries, with Italy’s grissini being a prime example. However, the Baton Sale found its way into Egyptian kitchens and quickly became a beloved local specialty, adapting to regional tastes and ingredients. The addition of butter or ghee, combined with aromatic spices like cumin, gives the Egyptian version its distinctive rich, flaky, and savory character that sets it apart from its European counterparts.

In Egypt, these savory delights are intrinsically linked to social gatherings. They are a common sight at engagement parties, baby showers, and especially children’s birthday celebrations, often appearing on platters laden with other homemade pastries like mini pizzas, cheese sambousek, and various savory tarts. The act of preparing Baton Sale is often a communal affair, with family members gathering to roll out the dough, creating sticks of varying lengths and thicknesses, each imbued with a touch of homemade love and tradition. This makes them not just a snack, but a vessel of cultural heritage and warm memories.

Why Homemade Baton Sale?

While you might find some commercial versions, nothing compares to the taste and aroma of freshly baked homemade Baton Sale. When you bake them yourself, you control the quality of ingredients, ensuring no artificial flavors or preservatives are used. The warmth of the spices, the richness of the butter, and the crispness of the stick all come together in a way that store-bought versions simply cannot replicate. Plus, the joy of creating something so delicious from scratch, filling your home with the inviting scent of baking, is an experience in itself. It’s an opportunity to connect with culinary traditions and create new memories with loved ones.

📝 Essential Recipe Ingredients

Crafting the perfect Baton Sale requires a few simple yet crucial ingredients. Each plays a vital role in achieving that signature buttery flavor and satisfying crunch:

All-purpose flour: The foundation of our breadsticks. Using all-purpose flour provides the right balance of gluten to achieve a dough that is both pliable for rolling and yields a crispy final product.
Butter or ghee: This is where the magic happens! Generous amounts of melted butter or ghee impart the rich, distinctive flavor and flaky texture that Baton Sale is famous for. Ghee, clarified butter, offers an even deeper, nuttier aroma and a higher smoke point, making it an excellent traditional choice.
Salt: Crucial for balancing the flavors and enhancing the overall savoriness of the snack. Don’t skimp on the salt; it’s a “salty stick” after all!
Sugar: A small amount of sugar doesn’t make the breadsticks sweet but helps activate the yeast and contributes to the golden-brown color during baking.
Dry yeast: Essential for giving the dough a light, airy structure and a subtle bread-like flavor. Make sure your yeast is active for the best results.
Cumin seeds: Our chosen spice for that warm, earthy, and slightly peppery flavor. Whole cumin seeds add both flavor and a pleasant textural element to each bite.
Warm water: Used to bring the dough together and activate the yeast. The temperature is important – too hot will kill the yeast, too cold won’t activate it effectively. Aim for lukewarm, around 105-115°F (40-46°C).

🛠️ Equipment You’ll Need

To make Baton Sale, you won’t need any specialized kitchen gadgets. A few basic tools will suffice:

Large mixing bowl: For combining your dry and wet ingredients.
Measuring cups and spoons: For accurate ingredient proportions.
Whisk or spoon: For mixing dry ingredients.
Baking sheets: At least two, to accommodate all the sticks.
Parchment paper: To line the baking sheets, preventing sticking and ensuring easy cleanup.
Rolling surface: A clean countertop or large cutting board for rolling the dough.
Plastic wrap: For covering the dough.

🥄 Step-by-Step Instructions for Perfect Baton Sale

Follow these detailed steps to create delicious, crispy Baton Sale that will impress everyone:

Prepare your oven and baking sheets: Begin by preheating your oven to 400°F (200°C). This ensures that the oven is at the correct temperature when you are ready to bake, leading to even cooking and a golden finish. Line a couple of large baking sheets with parchment paper. This simple step prevents the breadsticks from sticking and makes cleanup a breeze.
Combine dry ingredients: In a medium-sized mixing bowl, add the all-purpose flour, salt, cumin seeds, sugar, and dry yeast. Use a whisk or a spoon to thoroughly combine these dry ingredients. Distributing them evenly now will ensure consistent flavor throughout your dough.
Incorporate the butter/ghee: Pour the melted butter or ghee over the dry ingredients in the bowl. Using your hands or a sturdy spoon, mix the butter into the flour mixture until it resembles coarse crumbs. The butter should be fully incorporated, coating the flour particles evenly. This step is crucial for achieving the desired rich, buttery texture.
Form the dough: Gradually add the warm water to the mixture, a little at a time, while kneading. Continue to knead the dough until it comes together and forms a firm, cohesive ball. The dough should be smooth and elastic, not sticky. The exact amount of water may vary slightly depending on the flour and humidity, so add it slowly until the right consistency is achieved.
Divide and cover the dough: Lightly moisten your hands with a little oil or butter to prevent sticking. Divide the dough into 40-50 small, equal-sized balls. Consistency in size will ensure even baking. Once portioned, cover the dough balls with plastic wrap to prevent them from drying out while you work on them. This helps keep them pliable and easy to roll.
Roll into sticks: Take one ball of dough at a time. On a lightly floured surface or a surface moistened with a touch of oil, roll the dough ball between your palms or using your fingertips to form a thin, long stick, approximately 5 to 6 inches (12-15 cm) in length. Aim for an even thickness across the stick for uniform baking and crispness.
Arrange on baking sheets: Carefully place the rolled stick onto the prepared baking sheet, leaving a small space between each one to allow for air circulation during baking. Continue this process with the remaining dough balls, filling your baking sheets.
Bake to perfection: Place the baking sheets in your preheated 400°F (200°C) oven and bake for 10-12 minutes. Keep a close eye on them, as baking times can vary. The Baton Sale should turn a beautiful golden brown and become wonderfully crisp. If you prefer a shinier finish, you can brush them with an egg wash (one egg beaten with a tablespoon of water) before baking.

A close up of a plate with cut bread-sticks

🌟 Tips for Success and Delicious Variations

Achieving perfect Baton Sale is easy with a few simple tips and offers endless possibilities for customization:

Even Rolling is Key: For uniform crispness, try to roll your sticks to a consistent thickness. Thinner sticks will be crispier, while thicker ones will have a slightly softer interior.
Flavor Enhancements: While cumin seeds offer a classic flavor, feel free to experiment. You can roll the sticks in sesame seeds, Nigella seeds (black cumin), sea salt flakes, or even additional cumin seeds before baking for an extra layer of texture and taste. For a different aromatic profile, consider adding a teaspoon of anise seeds or fennel seeds to the dough instead of cumin.
Shiny Finish: For a more appealing, glossy look, brush the unbaked sticks with an egg wash (one beaten egg with a tablespoon of water) just before they go into the oven.
Storage: Once cooled completely, store Baton Sale in an airtight container at room temperature for up to a week. They retain their crispness best when protected from moisture. For longer storage, they can be frozen for up to 2-3 months. Reheat in a warm oven to restore their crunch.
Dough Consistency: The dough should be firm but pliable. If it’s too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a tiny bit more warm water.
Proofing Time (Optional): While this recipe is quick, a short proofing time (15-20 minutes) after rolling the sticks can result in a slightly softer interior. However, for maximum crispness, baking immediately works wonderfully.

🍽️ Serving Suggestions

Baton Sale are incredibly versatile and can be enjoyed in many ways:

As a standalone snack: Their buttery, salty flavor makes them perfect for munching on their own, especially with a cup of tea or coffee.
With dips: Serve them alongside creamy cheese dips, hummus, baba ghanoush, or a simple olive oil and za’atar mix.
Soup accompaniment: They make an excellent crunchy accompaniment to a warm bowl of lentil soup or any hearty stew.
Cheese board addition: Add them to a charcuterie or cheese board for a delightful savory crunch that complements various cheeses and cured meats.
Party platter essential: As is traditional, they are a must-have on any party platter, especially for birthdays or casual get-togethers.

More Savory Delights to Try

If you enjoyed making these savory sticks, you might also like to explore other delightful recipes from our kitchen:

This homemade ricotta cheese recipe is wonderfully simple, inexpensive, and utterly delicious. Enhance its flavor by adding your favorite fresh herbs for an irresistible spread.
Indulge in this flaky and buttery ground beef phyllo pie. Featuring a crisp phyllo crust and a richly seasoned ground beef filling, it’s surprisingly easy to make and guaranteed to be a crowd-pleaser.

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Baton sale sticks placed on a plate on a wooden surface.

Baton Sale (Buttery Egyptian Salty Breadsticks)

Baton Sale, or bâton salé, are crispy, buttery, and salty breadsticks, a cherished Egyptian snack perfect for parties and everyday enjoyment.

Rated 4.67 out of 5 stars by 3 users

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Course: Appetizer, Snack

Cuisine: Egyptian, Mediterranean

Diet: Halal

Prep Time: 30 minutes

Cook Time: 15 minutes

Yields: 50 Sticks

Calories: 62 kcal

Author: Amira

Ingredients

3 cups All-purpose flour
1 cup butter or ghee, melted
2 teaspoons salt
2 Tablespoons Cumin seeds
1 Tablespoon dry yeast
1 teaspoon sugar
¼ cup + 2 Tablespoons warm water

Instructions

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
In a large bowl, combine flour, salt, cumin seeds, sugar, and dry yeast. Mix well with a whisk.
Pour the melted butter or ghee over the dry ingredients and mix until the mixture resembles coarse crumbs.
Gradually add warm water, kneading continuously, until a firm and pliable dough forms.
Lightly oil your hands, then divide the dough into 40-50 small, even-sized balls. Cover the balls with plastic wrap to prevent them from drying.
Take one dough ball and roll it between your palms or on a lightly oiled surface into a thin, long stick, approximately 5 to 6 inches in length.
Place the rolled stick on the prepared baking sheet, leaving some space between each stick. Repeat with the remaining dough.
Bake for 10-12 minutes, or until golden brown and crispy.

Notes

For added flavor and texture, roll the sticks in sesame seeds, Nigella seeds, sea salt flakes, or more cumin seeds before baking.
Cumin is traditional, but you can substitute with anise seeds or Nigella seeds if preferred.
Brush the sticks with an egg wash before baking for a beautiful shiny finish.

Nutrition

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First published March 2014. Last updated July 15, 2021, with important tips, clear step-by-step instructions, and enhanced readability.