Hi, Ican’t eat butter. Stick to the recipe and then start to play with things to put in the dough. Very easy and yummy. Italians eat them while waiting for food or with the aperitivo: oh! This post may contain affiliate links. Place in oven and bake for 35-40 minutes until golden brown in color (rotate pan halfway through baking). I f yes- how much? I’ve even had a single bread sticks be crisp in some parts and chewy in others! This post may contain affiliate links which won’t change your price but will share some commission. We use them as homemade snacks that taste great and better than anything in the store. Some are soft and chewy while others are crisp. Using a rolling pin, roll out dough into a rectangle shape to desired thickness. But it was all worth the hard work because I’m about to share with you a delicious restaurant-quality breadsticks recipe. I havent done that but it would taste good I would think. These delicious, oily, and crunchy Italian breadsticks come from Piedmont. 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. Lay breadsticks in a single layer and not touching each other (they will not expand). To make them even more crispy simply bake them a few minutes longer than my recommended time. I brush the tops with olive oil and sprinkle with Maldon salt before baking … delicious! Used all purpose with Parmesan mixed in and brushed with olive oil and sprinkled with more Parmesan. The breadstick tasted good but didn’t have that pretty smooth look. Hi Diane! Wonderful taste and texture. Thanks! Continue baking until medium brown, 5 to 10 minutes … Still, I suggest not making them thicker than 1cm. Let stand for about 5 minutes, until the mixture is foamy. Simply disolve the yeast in water, add the sugar, wait till it foams, add salt, then add the flour. Hi there, I’m really looking forward to try this recipe. Cover bowl with plastic wrap and let sit for one hour at room temperature. Thanks for the questions and I’ve updated my post to make it more clear! 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. Stir a bit and let sit for about ten minutes and make sure there is a foamy layer. The texture isn’t quite the same, but I like both versions. She really enjoyed it, simple and effective. Can i replace it with olive oil? Add in the oil, salt, garlic, onion … Find below an easy grissini recipe. (30 g) unsalted butter, melted and slightly cooled. These Italian breadsticks are long, thin and crispy. Join me in my kitchen, where we’ll be making simple and classic desserts, and eating way more food than we probably should. Use your hands or a dough divider. I brushed them with olive oil before cooking but that didn’t help. 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. …rave reviews from all. I do have a question though: some times the bread sticks come out with different textures. Outstanding recipe! These crispy sticks make the perfect appetizer or serve with a bowl of soup or stew. 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. 🙂, Your email address will not be published. when you wrap them in prosciutto! If you like this recipe, I think you’ll really like my Italian bread recipe too and how to make quick homemade Italian breadcrumbs! Transfer the breadsticks on parchment to the hot stone, and bake for 10 to 12 minutes, or until they're golden brown. 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. Keep the bread sticks in an airtight container. Keep the dough from drying out by keeping a damp cloth or paper towels over them as you divide them up. I just made them again and served them at a dinner party over the weekend. Bake in the preheated oven until light brown, 15 to 20 minutes. I made them as gifts over the holidays and everyone loved them. The thicker they are the longer they will need to bake. Hard to work with. Thanks! A few of my breadsticks are on the thinner side, as my 4 years old was helping Mumma :-). Make dough using your favorite method- bread machine, mixer or by hand. Transfer to a cooling rack and repeat baking with the rest of remaining dough. Thank you! Thank you for the recipe. We obviously prefer the crispy texture but I can’t figure it out! or just for snacking. Bake breadsticks for about 18-20 minutes or until they … 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. 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 will definitely make these my grandchildren love them Line two baking sheets with parchment paper. These are perfect with soups, salads. Allow breadsticks to completely cool on a wire rack. This site uses Akismet to reduce spam. Roll into a 2 … Rotate the pan half way of baking. It’s everything thing you described and more. They’re great with a creamy spread like hummus or make them for your next charcuterie board. I have 2 questions. Dried or fresh herbs add flavor and color to these crunchy snacks. Using a mixer fitted with the dough hook, mix all ingredient on low speed until well combined, 2-3 minutes. Transfer the breadstick onto the baking sheet and proceed with remaining dough. They should not burn or become dark brown. You can roll each strip with your fingertips for a rustic look or just leave it as is. Made these with my daughter for a school project, and they came out amazing, thank you. Not sure if that changed the proof but it had a nice snap on the outside and just bread-y enough on the inside. If you like, brush them with oil or water and sprinkle with Parmesan cheese or sesame seeds. These are simple to make and taste just like they came from a restaurant! Grissini Italian Breadsticks … This can take about 8 minutes or even less sometimes. Thanks for the questions and I’m so glad your grandkids love grissini! For Parmesan breadsticks reduce the salt by half and add 3 tablespoons freshly grated Parmesan cheese. 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. When shaping the strips, their size and how long or thick they are is totally up to you. I plan on doing some dry oregano in dough, and then brush with oil, kosher salt, and bake. Copyright 2020 - Pretty. It’s definitely a true Italian breadstick, just like my Italian grandmothers used to make. It depends on the amount of salt in the butter, so I don’t know how much more salt you’ll need. Roll each piece out on the non-floured counter with your hands until they are the length you want. Grissini can be plain, or they can be rolled in seeds such as poppy or sesame.   I’ve even rolled them in some powered garlic, but I prefer mine plain or with the sesame seeds.  Â, But you don’t have to go to an Italian bakery to make these Italian breadsticks, nope, you can make them at home – even tonight!Â, The process is quite simple, even if you’re not familiar with any sort of bread-making.  Â, Simply disolve the yeast in water, add the sugar, wait till it foams, add salt, then add the flour.  You knead it till it is well mixed and forms a nice ball of dough.   Then you roll and shape it to make the breadsticks and bake them at 400F for 10-15 minutes. ).  Â, What I recommend is dividing the dough into two.  Then divide each of those into half,  and half again until you get to the point where you can easily tear or divide the dough into pieces about an inch and a half long and a 1/2 inch wide, about the size of a walnut.Â, You should end up with about 35 or 40 of them.    At this point it’s important to keep a damp cloth or paper towels over them so they do not dry out.Â, Okay, now what you do is roll each one out by rolling them back and forth on the counter with the underside of your hand.  As you do this (it takes time to get into a good rhythm), spread your fingers apart to force the breadsticks to become longer and longer.Â, I have found you do not want to do this on a floured surface because they will not roll on the counter, they will slide.  Since you want them to roll, they need to slightly grab the surface of the counter to do so and the flour prevents this from happening.Â, When you reach the desired length, place on a lightly greased baking pan.   Repeat this until all are completed.  Â, By the time you are finished, most of the early ones are already risen a bit.  Let them all sit a few minutes longer.   They will not rise substantially.    You’ll really see them rise when you bake them.  Â, I would say a total of 15 minutes to roll out the breadsticks and a few more minutes for the last few.Â. Increase mixer speed to medium-low and mix for another 5 minutes. I only tried it with chopped fresh thyme (about 2 tablespoons), and they were great. Can you knead them with a stand mixer? I’ve done mine both ways and it came out fine.Â, So you disolve the yeast in lukewarm water, about 100F or so and add in some sugar.   After about 5 or 10 minutes it should start to form some air bubbles and get foamy. Â, Once that happens, go ahead and add the salt and the flour and start kneading.   I mix the salt and flour together first so I know it’s evenly dispersed.Â,  The kneading process by hand can take about 8 minutes or less.Â, You’ll know when the dough is ready when it is very smooth, well mixed and forms a beautiful ball of dough that isn’t sticky, but not dry either.Â, Now that you have the grissini dough ready, you need to form them into long and thin breadsticks.Â, Some people will use a rolling pin and roll them out (like you would a pizza dough) and then form them by slicing them into strips and twisting each strand individually.    This is not the way I prefer it done (sounds like too much work! Just made the Parmesan cheese version for my Italian father, which claimed they are better than the store bought version. Made by hand as I couldn’t find my my dough hooks. These bread sticks are the best. Using a mixer fitted with the dough hook, mix all ingredient on low speed until well combined, 2-3 … Can I use more olive oil instead of butter? Add in remaining 1 Tbsp + 2 1/2 tsp granulated sugar, 1 1/2 cups flour, 1 3/4 tsp salt and vegetable … Thank you. I’ve often made them in the evening after a long day at work.  They are very rewarding and (for me) a relaxing way to spend an evening.Â. You mentioned a “ roller” were you referring to a rolling pin or a pasta machine roller? Yes, you can. Yes, the water should be warm to the touch. This recipe is excellent! I’ve been making homemade breadsticks mostly with bread flour, but since I know many of you don’t have it easily accessible, I tested it with all-purpose flour and there is good news! Bake the crispy Italian breadsticks at 400°F for 10-12 minutes, until golden brown and crispy. Add lemon zest, salt, rosemary, 2 T. oil, and 1 1/2 cups flour. Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. So here goes the recipe of Crunchy Herbed Whole Wheat Breadsticks Grissini are crunchy pencil-sized breadsticks with a rustic, uneven appearance coming from the hand-stretched process.. Now you know your yeast has come to life! Excellent! Cut the dough into 1/2 wide strips, 10 inches long. The size depends on you. Divide the dough into small pieces about 1-2" long and 1/2" wide. It should rise, but not a lot, so it might be ok! I’ve made these so many times! Roll out into a 10x12 inch rectangle. 1. Divide dough into 24 pieces, each weighing about 25g. They are definitely a favorite in our house. I baked them at 190 degrees C for 10 min. Place pan on a wire rack to cool completely. 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. … Hi, Just curious – you don’t mention a temperature for the liquid. 2. 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). What am I doing wrong? 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. Sweet. 🙂Â, Well, if you’re new to making homemade grissini breadsticks like I was a few months ago, it’s easy to think you’d treat these the same as any other breadstick. Â, However, when I tried dipping them, it just didn’t taste right.  Perhaps because the crispy outside didn’t absorb and hold the marinara dipping sauce like a softer and wider breadstick would.Â, I also found that because of the more crispy texture, that I’d describe these more of a half-pretzel half-bread snack.  Â, Since these aren’t loaded with chemicals and unnatural preservatives, my recommendation is to store them in air tight containers.  Â, If you don’t have airtight containers that fit the length, and you’re pretty certain they won’t be all eaten up within the next few hours, then I recommend simply placing them in a zipper plastic bag and store them in the fridge.Â, If they tend to lose their crispness, then simply warm them up in the oven or a toaster oven.  Â. Here’s my full recipe for how to make grissini breadsticks! how many does this serve i need to make around 20 for making a banquet for my family. You knead it till it is well mixed and forms a nice ball of dough. How long can the dough stay before you bake them? Yum. Since so little yeast is used in the recipe, I would recommend mixing the yeast with the warm (not hot) water and sugar. Keep in mind that they will expand during baking. I recommend baking the Grissini for 10 to 15 minutes at 400F.   Then turn them over and bake about 5minutes.    They will be a nice golden brown at this point.   These are what mine looked like in this batch: They will harden when they cool, however if you want really crispy as in crunchy breadsticks, then I would bake them 10 minutes longer.  Just don’t let them burn.  Â, So, I’ve made these breadsticks plain, with garlic powder, and with sesame seeds as you can see above.  I did not have poppy seeds, but I think they would be awesome.  Nonetheless, the same principle applies.Â, I tried first just sprinkling the breadcrumbs after I rolled them all out.  Â, Nothing stuck to the breadsticks and it made more of a mess than I anticipated.  Â, Next time I grabbed a plate and put a bunch of the seeds on the plate and rolled the newly formed breadstick on the plate and then placed on the pan.Â, The reason I used a plate instead of just the counter is simply because I would have had seeds all over the place without some sort of lip to keep them from mysteriously making their way to the floor or other parts of the kitchen unbeknownst to me until sometime later. I have left it out for more than an hour but it doesn’t seem to have risen. Garlic Butter Cheesy Breadsticks – the easiest way to make cheese-filled breadsticks, made with crescent roll dough, garlic butter, and cheese!. Bake at preheated oven for 10 - 13 minutes or until lightly golden brown and crispy. While the first batch is baking, cover the other baking sheet with plastic wrap until it’s ready to go into the oven. Just made these. 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. If the dough will be too soft, add a bit more flour. Dissolve the yeast in the water in a large bowl. Do you have any suggestions for other flavours? 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. Use it to make crispy baked breadsticks just like the ones served in Italian restaurants. These delicious Italian crispy breadsticks, called Grissini, are different than the Olive Garden or Pizza Hut varieties we typically see.Â, They are super easy to make and make for a perfect homemade snack.   How easy? I used black pepper and kosher salt. Plus 5 more minutes after you turn them over.Â, That’s the basic gist of it.  Now I’ll break out a little more detailed. Place on a slightly greased (with oil) pan and bake for 10-15 minutes in the oven at 400F. You have successfully subscribed to our newsletter. Thanks for visiting! For the crunchiest breadsticks, place "twisted" breadsticks on two pieces of parchment. Hi, may I know whether the dough is supposed to rise. and then I lowered the oven to 100 degrees C. for 15 min… They were more crispy. Grissini breadsticks are one of those things I had to make over and over again until I got the recipe just right. Learn how your comment data is processed. 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. Grissini are Italian breadsticks. Grissini, Italian breadsticks, are omnipresent in Italian restaurant tables (the fancy ones will offer you handmade, herbs and spice flavored, grissini). I’d like to know if it will still be possible to make them by hand without a mixture? Then you roll and shape it to make the breadsticks and bake them at 400F for 10-15 minutes. If yes how long? When you are finished, you can push the breadsticks to spread them out on the baking sheet, spacing them at least 1 inch apart. If I use salted butter and omit the fine salt, will it be virtually the same? The only modification I would make is to try to get a more golden crust. If you choose to make them very thin, you’ll need to bake them for less time than the recipe suggests, just until they’re golden. Plus 5 … The Backstory: Bread, no matter what shape: loaf, round, square, … 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. Cut into strips about 3/4 inch wide. Roll each piece into a log that is roughly 25cm long (or 30cm if you like them extra thin) and ½-1 cm wide, depending on how thick you want them. I made this recipe, following the directions exactly and the dough was very dry. They tasted amazing even with the different flour. Thank you for perfecting the recipe. Disolve the yeast in the lukewarm water with the sugar and wait till it foams about 10 minutes. Yes, you can replace it with 2 tablespoons oil. You can add chopped fresh rosemary or a few crushed garlic cloves. DIRECTIONS. by Simple Italian Cooking Blog | Feb 12, 2020 | bread, Recipes | 4 comments. Crunchy bread sticks with sesame seeds are nutty with a deep sesame flavor. Enjoy these fabulous Grissini breadsticks recipe that we use at home. Pick up the strips one at a time, twist each into a … How about sprinkling (or rolling in) some kosher or sea salt? Turn them over and bake for 5 minutes more to make them evenly baked. Serve these amazing breadsticks with a … These were great! Remove 1 pan at a time and brush tops with egg white. Place on prepared baking sheets, allowing sufficient space between each stick. This seriously is the definitive “classic” Italian breadstick. Any ideas on why this is happening? All Rights Reserved. They are thin, crunchy and can be sprinkled with various seeds – sesame seeds, poppy seeds, dried rosemary, caraway seeds, flax seeds, pieces of sun-dried tomatoes or cheese. I’m assuming not cold, correct? They will keep in an airtight container for up to 5 days. Simple. They should be thin, not thick. Ciao, my name is Liz and I'm so happy you are here! Add the flour, olive oil and 1 1/2 teaspoons of the salt; mix by hand using a … Preheat oven to 375F/190C. DIRECTIONS In a large bowl, sprinkle yeast and sugar over warm water; let stand until foamy, about 5 minute. Beat with a heavy spoon or an electric mixer until dough is glossy and stretching 3-5 minute. Required fields are marked *. Classic crispy Italian bread sticks, great as a snack or for dipping. I followed the recipe as written but did note some differences in the final product based on how the breadsticks were formed. What is the best way To store them to maintain their crispness? 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. Your email address will not be published. You can read my disclosure for more info. Hi Abby – how long did you knead for by hand? Salt-free butter is so expensive! I made by hand – using a mixer takes the fun out of breadmaking IMO – and they came out quite nice. Knead until it forms a smooth ball of dough and everything is well mixed. I hope you enjoy the recipe as much as we do here! The ingredients, the thickness and length of each strip of dough, the temperature and baking time, the saltiness—they all make a big difference when making grissini.
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