Justine's Onion Poppy-Seed Breadsticks
makes 50 to 60 breadsticks

2 white onions, finely chopped
5 tablespoons olive oil
3 cups water
2 1/2 tablespoons malt syrup
5 tablespoons Crisco
10 cups flour
2 1/2 tablespoons salt
1 1/2 tablespoons yeast
poppy seeds
kosher salt
egg wash (eggs beaten with milk)

Preheat oven to 375° F.

Sautée onions in oil until transluscent. In a mixer, blend onions, water, syrup, and Crisco.

In a separate bowl, mix together flour, salt, and yeast.

Combine onion and yeast mixtures, and stir until thoroughly mixed (dough will be sticky).

Let dough sit in a bowl to rise in a warm place for 45 minutes to an hour. Punch the dough down. Tear off small pieces of dough (approximately 2 ounces each), and roll into thin (about foot-long) "snakes."

Place on parchment paper on a sheet pan, brush with egg wash, and sprinkle generously with salt and poppy seeds.

Bake until golden brown (about 20 minutes).

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