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Baton sale or bâton salé are salted crunchy and buttery French bread sticks that are great for snacking and parties.
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Baton Sale or bâton salé is sort of salty stick snack item that is very buttery and delicious. It is very common in Egypt and it is used to be served at birthday parties along with other salty baked goods.
Our version has a nice warm flavor coming from cumin seeds. You can make it with caraway or Nigella seeds, but I've made it the traditional way with cumin seeds.
📝 Recipe Ingredients
- All-purpose flour.
- Butter or ghee.
- Salt, sugar, yeast and cumin seeds.
- Warm water for the dough.
🥄 Instructions
Start by adding all the dry ingredients together then melt the butter and add it to the dry ingredients. Slowly add water until you get a firm dough. Moisten your hands with some oil or butter then take a small ball of the dough and roll into thin long - 4 to 5 inch- sticks.
Bake for 10-12 minutes in a preheated 400F oven. You can brush it with egg wash if you would like a more shiny look.
Very very delicious .... aaahhhhh reminds me so much of the good old days :). I miss you mom ♥♥.
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Baton Sale (French salted bread sticks)
Baton sale or bâton salé are salted crunchy and buttery French bread sticks that are great for snacking and parties.
4.67 from 3 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: French, Mediterranean
Diet: Halal
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 50 Stick
Calories: 62kcal
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 400F. Line a couple of baking sheets with parchment paper.
In a medium bowl, add flour, salt, cumin seeds, sugar and yeast. Mix well.
Pour butter over and mix.
Gradually add warm water and knead well until a firm dough forms.
Moisten your hands with some oil or butter, then divide the dough into 40-50 small balls, then cover the balls with plastic wrap.
Take the first ball of the dough and roll into a thin long - 5 to 6 inch- sticks.
Place stick on the baking sheet and proceed with the rest of the dough.
Bake for 10-12 minutes.
Notes
- You might want to roll the sticks in sesame seeds, Nigella seeds, sea salt flakes or more cumin seeds.
- Cumin is common in baton sale, but skip it if you want to and use anise seeds or Nigella seeds.
- You can brush sticks with egg wash if you would like a more shiny look.
Nutrition
Calories: 62kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 126mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
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First published March 2014. Last updated July 15, 2021, with important tips, clear step-by-step instructions, and readability.
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About Amira
I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.
Reader Interactions
Comments
Patricia
Thank you for this recipe Amira! I craved these sitting at home and making them was so easy. I made different versions with no cumin seeds and less salt: with sesame on top, with nigella seeds inside (habb el baraké) or plain. My favourite was with nigella seeds.
I just discovered your site. I see many recipes that look fantastic. I can't wait to try them out. I live in Canada but originally I grew up in Lebanon/Syria. You have many recipes that remind me of my childhood. Thank you again for sharing the love.Reply
Amira
Patricia, your comment made me so happy. Thank you so much for your sweet comment. I've never made baton sale with nigella but this is a great way to make my kids consume more of this magical seed.
Reply
Anne
Thank you so much, Amira for this recipe. It came out delicious. I felt I was back in Alexandria as soon as I bit in one of these. Truly spot on. I did make just a couple of minor changes. I toasted my cumin seeds. Also, used half butter and half ghee and I found that this needed more water, almost double, for the dough to be workable. Finally, these took about 17min to cook fully. Very small tweaks for an incredibly delicious and easy recipe. Thanks again.
Reply
Amira
Anne, I am happy that you liked the recipe and thank you so much for your comment and for sharing your experience with us. roasting the cumin will bring up all its aroma and deliciousness, I will add this to the notes of the recipe. Thanks again, glad it brought back good memories for you.
Reply
Ann22
One of my favorite things to eat with Bulgarian feta and olives. Have not had these in over 15 years, my last trip to Egypt... I will definitely give this recipe a try. Thanks so much!
Reply
Amira
Thanks Ann22, these sure are great with white cheese. Let me know how it went with you.
Reply
Ann22
Thank you so much, Amira for this recipe. It came out delicious. I felt I was back in Alexandria as soon as I bit in one of these. Truly spot on. I did make just a couple of minor changes. I toasted my cumin seeds. Also, used half butter and half ghee and I found that this needed more water, almost double, for the dough to be workable. Finally, these took about 17min to cook fully. Very small tweaks for an incredibly delicious and easy recipe. Thanks again.
Reply
Hala
There was one Egyptian chef he said not to put yeast and instead uses baking powder. How will this affect the end product if I do that? I did your recipe by the way and it turned out great. I reduced to the salt by half cause to me that was salty enough. And now wondering if next time I can omit the yeast and just put a little baking powder?
Reply
wessam
Dear Amira
I've just discovered your website and I admire it so much.I'm trying this recipe for my kids ....wish me luck.Reply
Amira
Thanks Wessam for your sweet words I hope this blog will inspire you to make delicious recipes for your family.
Reply
Catherine
Hi Amira.
I was wondering do you have a recipe for bosumart biscuits. They are dipped in tea then eaten. I can't find a recipe anywhere They look similar to the biscuits on this post. Hope you can help me
Reply
Amira
Hello Catherine,
Yes I know Bosomaat very well, it is very popular in Egypt but less fatty than the baton sale. I have a recipe for it, I hope this will help:
4 c all purpose flour
1/4 to 1/2 c of sugar - depends on your taste.
1/4 c oil
1/4 c powdered milk.
1 Tbsp dry yeast.
a dash of salt.
Lukewarm water to form a nice consistent dough.
sesame seeds to garnish- optional.
Mix everything well together, then form into think sticks or rings. Roll in sesame seeds and let it bake in a 350F pre heated oven until golden brown.
I'll try to make this recipe and post about it soon with exact measurements. I hope this helps and until then keep checking 🙂Reply
Helen bourandanis
Hi Amira. My mum recently passed and she used to make them.(greek Born in Egypt )...unfortunately she didn't give me recipe...just don't understand is butter melted in with dry ingredients? How much water is needed? Thanking you. I can't wait t make them today for my party.
Reply
Amira
I'm so sorry for your loss Helen, my dad passed away a month ago too so I can feel for you. For the recipe the butter is melted and added to the dry ingredients then add the ammoount of water stated above slowly. Please remember that flour is different from brand to brand and even by season so just mix enough water to get a nice consistency, mine took a 1/4 cup + 2 Tbsp of water.
Thanks for stopping by and I hope you'll like it.Reply
Fran @ G'day Souffle'
Amira, I noted your comment about your Mom at the end of your post- she would be proud of your recipe!
Reply
Amira
Thanks Fran I do really miss her so much. Miles and miles are between us yet she is always in my heart and in my prayers.
Reply
Kthy
These look and sound so lovely…similar to a bread my mom used to make! Thanks for sharing, Amira!
Reply
Juliana
I love bread, but never baked any with cumin...they look delicious Amira...
Thanks for the recipe, have a great weekend 😀Reply
Coffee and Crumpets
I could definitely eat the whole batch myself! I have a weakness for breadsticks. Thanks for your message, iA, I will call you soon, it's just been very hectic with me doing nothing but driving, I don't like to talk and drive.
Reply
Amira
Don't ever use your cell while driving, it is very dangerous as it distracts your mind. Thanks for your sweet comment. I've been so busy too preparing my kid for the TCAP this week.
Reply
John@Kitchen Riffs
These look really interesting! Anything with cumin gets my attention, and I love things with a salty flavor. Really nice -- thanks.
Reply
Nami | Just One Cookbook
I love cumin and these cracker sticks must be so nice with cumin flavor! I love making food that reminds me of old days. I always think it's so strange that now "I" have to make instead of mom... time flies!
Reply
Katerina
I love the idea of adding cumin in these batons!
Reply
Sarah
Nice recipe! I have one more question though... I add the ghee to the dried ingredients right?
Reply
Amira
Yes sure, sorry I did not mention that. Thanks Sarah for asking.
Reply
Sarah
I did them and I loved it!
I am an Egyptian who has been living in Europe for sometime (recently just moved to Zurich)... I only just started experimenting with the Egyptian cuisine... Thanks to you a lot of what I do tastes like what my grandmother would always have!
Beautiful site! Keep it up!Reply
Amira
I am so glad you liked them ... It really reminds me of Egypt 🙂 Thanks for your sweet words Sarah.
Reply
Denise Browning@From Brazil To You
These batons look super delicious, Amira! I would eat them all by myself.
Reply
Amira
It was very hard for me to keep my hands away from it:) . Thanks for your comment.
Reply
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