What is good about grissini
Making grissini at home allows you to control the thickness and crunch of every piece. These breadsticks are much fresher than any version you can buy in a shop. You can easily add different seeds or herbs to change the flavour of the dough. Homemade grissini also look impressive when placed in a tall glass on a dinner table.
How to cook grissini
Mix the dough: Combine the flour, yeast, salt and sugar in a large mixing bowl. Add the warm water and olive oil to the dry ingredients. Stir until a soft dough forms and then knead it on a floured surface for five minutes. The dough for your grissini should feel smooth and elastic.
Let it rise: Place the dough back into the bowl and cover it with a clean cloth. Leave it in a warm place for about one hour until it has doubled in size. This resting time is important for the texture of the bread. Once risen, gently press the air out of the dough.
Shape the sticks: Roll the dough out into a rectangle about one centimetre thick. Cut the dough into thin strips using a knife or a pizza cutter. Roll each strip into a long pencil shape to create the classic grissini look. Place them onto baking trays lined with parchment paper.
Bake until golden: Preheat your oven to 200 degrees Celsius while the sticks rest for ten minutes. Bake them for fifteen minutes or until they are golden brown and firm. Let them cool completely on a wire rack to ensure they become properly crisp. Serve your fresh snacks once they are no longer warm.
Tips and tricks for grissini
To get the most crunch, ensure you roll the dough strips as thinly as possible. If the strips are too thick, the middle might stay soft instead of becoming crisp. You can brush the dough with a little water and sprinkle sea salt or sesame seeds over the grissini before baking. This adds a lovely extra texture and flavour to the finished snack. Watch the oven carefully during the last few minutes as thin breadsticks can burn quickly.
If you want a deeper flavour, replace a small amount of the water with white wine. Store any leftovers in an airtight container to keep them from becoming soft. The grissini will stay fresh for several days if kept in a dry place.
You can also try these recipes:
grilled ribeye steak,
pan-fried lamb fillet or
grilled veal.
