The Moutarde de Meaux® Pommery® breadsticks



Preparation : 20 minutes

Rest : 45 minutes

Cooking : 12 minutes



For 6 persons:


  • 230 g of T55 flour
  • 12.5 cl of lukewarm water
  • 40 g of Meaux® Pommery® Mustard
  • 7 g of baker's yeast
  • 5 g of fine salt
  • 5 cl of olive oil
Print the recipe

The Moutarde de Meaux® Pommery® breadsticks




  • At the bottom of your mixer bowl, place in the following order: salt, flour, lukewarm water, Pommery® mustard, yeast.
  • Mix using the crochets for 5 minutes with the speed 1 and then 6 minutes with the speed 2 until the dough comes off the bowl easily.
  • Cover with a clean cloth and leave at an ambient temperature for 45 minutes.
  • Put the swollen dough onto a floured plane surface, then roll out to a thickness of 5mm.
  • Cut into 5mm strips.
  • Roll them to form twists.
  • Spread with olive oil using a pastry brush.
  • Bake 12 minutes at 200 ° C.
  • Let the breadsticks cool to an ambient temperature and serve with some Meaux® Pommery® Mustard.


Recipe imagined and produced by chef Frederic Le Guen-Geffroy

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