Ricotta Breadsticks for Dummies * Saratele cu Ricotta for Dummies, the sequel


Starting from an innocent question like “where do sesame seeds come from?” I ended up asking myself “where do traffic on my website come from?” And lo and behold it comes from weird searches like “saratele cu ricotta for dummies“. Let me translate that to you “ricotta crackers for dummies”. And since I don’t have that recipe translated and I am still wondering why in the world #saratelecuricottafordummies? Why indeed?! Who knows? apparently you can’t really predict what the internet jungle is craving for. Since I made them only once, a couple of years ago, here I am celebrating with ricotta breadsticks for dummies, the sequel.



saratele for dummies2




  • 3 eggs
  • 1 cup ricotta
  • 3 cups all-purpose flour
  • 1/3 cup sour cream
  • 1/3 cup melted butter
  • 1 tbsp pink salt
  • 2 tbsp dry yeast
  • topping: 1 egg + grated fontina cheese + cumin seeds or sesame seed or poppy seeds (all optional)

estimated time: about 1h 30 minutes



1. Add 4-5 tbsp of lukewarm water over the yeast and let it foam for a couple of minutes.

2. Mix the eggs with the ricotta cheese, add then add the sour cream, pink salt and yeast. Mix everything really well.

3. Sieve the flour and start adding it in small batches while mixing the dough. If you have a kitchenaid, just throw the ingredients in the above order into the beast’s belly and let it do the work.

4. Knead the dough until really smooth and elastic. If you’re using your hands like me, it will only take a couple of minutes.

5. Place the dough in a clean bowl and cover it with plastic wrap. Let it rest/ raise in a warm place for 30-40 minutes (until it doubles in volume).


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6. Remove the dough from the bowl and separate it in 2 equal parts.

7. Spread some flour on your working bord and start rolling the dough using a rolling pin. I rolled mine quite thin because my plan was to get the breadsticks as crispy as possible. If you want your breadsticks a little puffier just don’t roll the dough to a thicker level and stop there.

8. Beat the egg and spread half of it over the dough. Ok, now if you want to add cheese or spices on top of that.. I used cumin seeds, cause I love the flavor and I think it’s a perfect match for crispy cheesy carbs.

9. Bake the breadsticks at 355F for about 30 minutes (until golden).







Varianta în română se găsește aici.

Cu precizările:

  • intră cam 400 gr făină (sau 3 cups americane) de data asta am luat-o mai științific și am măsurat cu cup-ul, data trecută am pus ”cât a intrat”.
  • sărățele cu ricotta for dummies se coc la 180C pentru 30 de minute (până se rumenesc bine dacă le vrei crocante crocante).
  • nu întinde foaia foarte subțire dacă vrei niște sărățele mai pufoase.
  • cam atât… să aveți poftă!




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