Transfer the breadsticks on parchment to the hot stone, and bake for 10 to 12 minutes, or until they're golden brown. The breadstick tasted good but didn’t have that pretty smooth look. What is the best way To store them to maintain their crispness? Simply disolve the yeast in water, add the sugar, wait till it foams, add salt, then add the flour. For the rolling out, what I’ve seen others do is roll out the dough with a rolling pin so it is flat and thin (like a rolled out thin pizza dough), and then they slice it into strip which is presumably a better method if you want to twist each strand. I plan on doing some dry oregano in dough, and then brush with oil, kosher salt, and bake. This grissini recipe produced crunchy, authentic Italian grissini. Plus 5 … (30 g) unsalted butter, melted and slightly cooled. Keep the dough from drying out by keeping a damp cloth or paper towels over them as you divide them up. You can read my disclosure for more info. If the dough will be too soft, add a bit more flour. Thanks! I’d like to know if it will still be possible to make them by hand without a mixture? Hi, Ican’t eat butter. Make dough using your favorite method- bread machine, mixer or by hand. Yes, you can replace it with 2 tablespoons oil. Really tasty — I did slightly modify the recipe by first ensuring the water was at 120 degrees, and mixed it with the yeast before blending with remaining ingredients. I like them a bit thicker than the very thin Italian ones, but this recipe will work for either. Turn them over and bake for 5 minutes more to make them evenly baked. The texture isn’t quite the same, but I like both versions. A little sugar in the dough recipe might work (should make the yeast more active too), or perhaps spraying with water or putting a tray of boiling water below them in the oven to provide steam for the first half of the cooking time. I usually split the dough into pieces and shape each one individually into a strip, however there is another trick if you prefer: lightly flour the work surface and shape the dough into a square, about 25*25 cm. Hi Diane! This site uses Akismet to reduce spam. Do you have any suggestions for other flavours? DIRECTIONS In a large bowl, sprinkle yeast and sugar over warm water; let stand until foamy, about 5 minute. Cut the dough into 1/2 wide strips, 10 inches long. But it was all worth the hard work because I’m about to share with you a delicious restaurant-quality breadsticks recipe. Grissini are crunchy pencil-sized breadsticks with a rustic, uneven appearance coming from the hand-stretched process.. Transfer to a cooling rack and repeat baking with the rest of remaining dough. Give it a try! Made it today -very easy to make and they came out yum! Grissini, Italian breadsticks, are omnipresent in Italian restaurant tables (the fancy ones will offer you handmade, herbs and spice flavored, grissini). I followed the recipe as written but did note some differences in the final product based on how the breadsticks were formed. I made them as gifts over the holidays and everyone loved them. If you just want to skip to the recipe to print it out use the button:  Jump to Recipe, You start out with getting the yeast to work it’s magic.   If you use the instant yeast that says on the packaging to just add with the flour then go ahead and follow those instructions. Add lemon zest, salt, rosemary, 2 T. oil, and 1 1/2 cups flour. How about sprinkling (or rolling in) some kosher or sea salt? Classic crispy Italian bread sticks, great as a snack or for dipping. Stick to the recipe and then start to play with things to put in the dough. You have successfully subscribed to our newsletter. Thanks for the questions and I’m so glad your grandkids love grissini! Just be aware that if you roll it thin, they will bake fast and if you roll it thick it will take a bit longer. Once dough is risen, preheat oven to desired temperature (300°F to 325°F for hard, crunchy breadsticks; 400°F to 425°F for soft, chewy breadsticks). When you are finished, you can push the breadsticks to spread them out on the baking sheet, spacing them at least 1 inch apart. The ideal dough temperature is 26c so if you do the following sum it will give you the required water temp, Double 26 = 52 then minus the flour temp gives you the water temp, Love these type of crunchy brearsticks, this is a great recipe with easy to follow directions…great stuff. Add in the oil, salt, garlic, onion … Keep the bread sticks in an airtight container. These are perfect with soups, salads. Using a mixer fitted with the dough hook, mix all ingredient on low speed until well combined, 2-3 minutes. Long crunchy sticks of bread better known as Grissini or Italian Breadsticks. 🙂, Your email address will not be published. It’s everything thing you described and more. Place pan on a wire rack to cool completely. Required fields are marked *. Stir a bit and let sit for about ten minutes and make sure there is a foamy layer. If I use salted butter and omit the fine salt, will it be virtually the same? It is possible, it would just take some extra work . Using a mixer fitted with the dough hook, mix all ingredient on low speed until well combined, 2-3 … Add the flour, olive oil and 1 1/2 teaspoons of the salt; mix by hand using a … They are definitely a favorite in our house. Dissolve the yeast in the water in a large bowl. These are simple to make and taste just like they came from a restaurant! Learn how your comment data is processed. Made by hand as I couldn’t find my my dough hooks. Serve these crispy Italian breadsticks with soup like this chicken pot pie soup or use them … I used black pepper and kosher salt. Line two baking sheets with parchment paper. Remove 1 pan at a time and brush tops with egg white. Use it to make crispy baked breadsticks just like the ones served in Italian restaurants. We use them as homemade snacks that taste great and better than anything in the store. How to Make Cheesy Breadsticks Combine your warm water, yeast and sugar in a mixing bowl and let it sit for about 3-4 minutes until the yeast is bubbling up. …rave reviews from all. Excellent! Hi, Just curious – you don’t mention a temperature for the liquid. Rotate the pan half way of baking. Use your hands or a dough divider. Pick up the strips one at a time, twist each into a … You knead it till it is well mixed and forms a nice ball of dough. You mentioned a “ roller” were you referring to a rolling pin or a pasta machine roller? This can take about 8 minutes or even less sometimes. https://littlehousebigalaska.com/2020/01/easy-grissini-breadstick- I brushed them with olive oil before cooking but that didn’t help. Crunchy bread sticks with sesame seeds are nutty with a deep sesame flavor. The thicker they are the longer they will need to bake. how to make quick homemade Italian breadcrumbs, You can make variations of grissini, such as rolling them in sesame seeds or poppy seeds.  You can also roll them in some garlic powder too.   The best method I found is to do this on plate and not the counter where it's too easy for the seeds to slide or roll off. Â, To make your grissini crispier, simply bake a little longer.Â, Grissini is a great appetizer and served nicely before eating an Italian dinner such as a pasta dish or other recipe.Â. Bake at preheated oven for 10 - 13 minutes or until lightly golden brown and crispy. Jump to Recipe These extra crunchy breadsticks with seasoned breadcrumbs are coated with seasoned breadcrumbs to give them extra flavour and an amazing crunch factor. I do have a question though: some times the bread sticks come out with different textures. So these gorgeously elegant and unique breadsticks are long, and slightly crispy, not the soft, doughy and wide ones we see commercialized in our stores. I havent done that but it would taste good I would think. Italians eat them while waiting for food or with the aperitivo: oh! Place on prepared baking sheets, allowing sufficient space between each stick. They often accompany antipasti, they can be served as appetizers wrapped with paper-thin slices of ham, and they are also a great snack to nibble on. As for kneading them with a mixer, I haven’t done this but it would be the same as a bread or pizza dough recipe so I’d expect about 4 minutes – but really when it forms a nice smooth ball. These were great! I f yes- how much? Knead until it forms a smooth ball of dough and everything is well mixed. Just made these. Thank you. Just made the Parmesan cheese version for my Italian father, which claimed they are better than the store bought version. Cover bowl with plastic wrap and let sit for one hour at room temperature. Still, I suggest not making them thicker than 1cm. 1. If you like this recipe, I think you’ll really like my Italian bread recipe too and how to make quick homemade Italian breadcrumbs! Hi, may I know whether the dough is supposed to rise. You can add chopped fresh rosemary or a few crushed garlic cloves. Preheat oven to 375F/190C. Continue baking until medium brown, 5 to 10 minutes … Disolve the yeast in the lukewarm water with the sugar and wait till it foams about 10 minutes. Lay breadsticks in a single layer and not touching each other (they will not expand). Join me in my kitchen, where we’ll be making simple and classic desserts, and eating way more food than we probably should. They will keep in an airtight container for up to 5 days. I made by hand – using a mixer takes the fun out of breadmaking IMO – and they came out quite nice. You can keep them smooth, or you can have fun and twist them.  Mine are smooth simply because I don’t want to spend the time twisting them.  Lazy?  Yes. I have left it out for more than an hour but it doesn’t seem to have risen. So here goes the recipe of Crunchy Herbed Whole Wheat Breadsticks Made these with my daughter for a school project, and they came out amazing, thank you. Thanks! This recipe is excellent! Bake in the preheated oven until light brown, 15 to 20 minutes. by Simple Italian Cooking Blog | Feb 12, 2020 | bread, Recipes | 4 comments. Add in remaining 1 Tbsp + 2 1/2 tsp granulated sugar, 1 1/2 cups flour, 1 3/4 tsp salt and vegetable … Grissini apparently originate from the Turin region of Italy which is the northern part of the country.   They are shaped into thin long sticks that you let rise for a few minutes and then bake.Â. About 30 minutes before you're ready to bake them, place a baking stone in the middle of the oven and preheat the oven to 425°F.