People who love Marmite can’t get enough of it and its deeply savoury flavour makes a great addition to these super-charged twiglets. We warn you – you won’t be able to stop eating them. They make a nice snack on their own or with one of dips on pages 86–88. Top tip: be sure to combine oil and Marmite well before adding water, otherwise it’s hard to get it to emulsify.
- 300g strong white bread flour, plus extra for dusting
- 5g fast-action dried yeast
- 1 tbsp olive oil
- 200ml tepid water
- 1 tsp Marmite
- 1 tsp honey
For the Glaze
- 1 tbsp marmite
- 1 tbsp olive oil
- 1 tbsp hot water
First make the dough. Put the flour in a bowl with the yeast and drizzle in the oil. Measure the water into a jug and whisk in the Marmite and honey. Gradually add the Marmite water to the flour until you have a slightly sticky dough.
Dust a work surface with flour and turn out the dough. Knead until it is soft and very elastic, then try the windowpane test. To do this, break off a small piece of dough and stretch it out until it’s so thin you can almost see through it. If you can do this, the gluten has developed enough and the dough is ready, but if the dough breaks, knead for longer. If you prefer, knead the dough in a stand mixer.
Put the dough back in the bowl and cover with a damp cloth. Leave to rise for at least an hour until doubled in size.
When the dough has almost finished proving, line 2 baking trays with baking parchment. To make the glaze, mix the Marmite with the olive oil until completely combined, then whisk in the hot water. Preheat the oven to 220°C/Fan 200°C/Gas 7.
Knock back the dough to deflate it, then turn it out again on to the work surface. Roll the dough as thinly as possible into a large rectangle, then cut into about 36 thin strips – this is easiest with a pizza wheel. Take each strip and twist it, then arrange half of them over the baking trays – it’s best to cook them in 2 batches.
Brush the breadsticks with the Marmite glaze, then place in the preheated oven. Bake for 12–15 minutes until a rich brown. Remove from the oven and allow the trays to cool completely before repeating with the remaining breadsticks. Store in an airtight tin.