Instructions: Divide the dough in half. Roll out one half into a 10- x 20-inch rectangle 1/8 inch thick. Sprinkle on seeds and salt and using a rolling pin, firmly press the seeds and salt into the surface.

Cut into 1/2-inch wide strips using a pastry wheel, twist the strips and place on a parchment-lined baking sheet. Refrigerate for 30 minutes.

Preheat oven to 400 F and bake until puffed and golden brown, 7-8 minutes.

Great with soups or cocktails.

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