How to make breadsticks recipe. Italian breadsticks grissini. Nuances and secrets of cooking

Grissini are thin Italian breadsticks (often no larger than a pencil), which are pleasant to chew on just like that, instead of lunch, if you want to “grab something tasty quickly.” However, this appetizer cannot be called “fast” - except that it disappears quickly, but it will take time to prepare. Grissini will come in handy on a hike, on the road, and it’s very nice to eat with chopsticks at home. Grissini is especially tasty if you dip it in dip sauce (, etc.).

Features of preparing grissini

You can make grissini from any bread yeast dough with butter or vegetable oil, as well as without or almost without butter, sugar and eggs. If you add a little more sugar to the dough, you will get a product close to a sweet straw. I prepared almost fresh and dietary grissini.

Before baking, the already formed dough is sprinkled with coarse salt, poppy seeds, sesame seeds, flax seeds, etc.

Grissini are also practical in the sense that they can be a “by-product”: if during the preparation of “large baked goods” (pies, pies) there is a little “extra” dough left, be sure to “roll” the grissini sticks - you will enjoy it.

Grissini can be made thin and long, about 30 cm, baked until golden brown, and then the result will be very crispy. If you make them a little thicker, about the size of a finger, the sticks will turn out crispy on the outside and soft on the inside. Try both options!

And here's more from Richard Bertinet.

Cooking time: about 2.5 hours. / Yield: 16 sticks.

Ingredients

  • white wheat flour 140 grams
  • kefir 100 grams
  • dry yeast 0.5 tsp
  • sugar 0.5 tsp
  • salt 0.5 teaspoons plus coarse salt for sprinkling chopsticks

Preparation

    To prepare breadsticks, mix flour and kefir heated to a temperature of 38-40 degrees.

    Quickly mix the flour and kefir with your hands until all the flour is moistened. The dough may still be lumpy - there is no need to knead it until smooth just yet.

    Cover the dough with cling film and leave for 20 minutes to autolyse. Autolysis promotes the passive development of gluten in the dough.
    Then add sugar, salt and yeast to the dough.

    Knead the dough until smooth.

    Cover the dough with film and leave for about an hour to ferment and increase in volume by 2-25 times.

    Ready dough divide into 16 parts.

    Roll each part into a sausage. If you want thicker grissini, then roll them to a thickness of 7-8 mm, and if you like completely crispy sticks, roll them to a thickness of 3-4 mm.

    Place the finished sticks on a baking sheet covered with parchment paper. Lightly spray the sticks with water from a spray bottle and sprinkle them with coarse salt (or some spices or seeds).

    Bake grissini at 220 degrees until golden brown for 10-15 minutes.

Grissini are crispy bread sticks originally from Italy. They are baked mainly from a yeast base, sprinkled with seeds or salt. This elegant dish is served in restaurants and bars as an aperitif, a snack to accompany alcohol, or to end a meal.

In our publication we will talk about these interesting snacks:

  • you will find out where they came from,
  • what is Italian grissini made from?
  • what they season with
  • what they eat with and how they serve it.

We will open the most delicious options preparations and show you the most delicious photos.

Everything about grissini sticks - from history to recipes

Origin of the delicacy: two versions of its origin

  • Let's move to Piedmont (one of the territories of Italy) in the nineteenth century. The ruler of the country lived in sadness due to the illness of the young heir. The prince had been ill for a long time. To alleviate the boy's plight, the father ordered his cook to prepare bread that would not harm the prince's digestion. The baker presented ghersino. History is silent whether the crowned heads managed to solve their human problems, but the new dish quickly spread throughout Italy. And after some time, nice bread grissini began to be baked outside the kingdom.

  • There is a second version available online. You will have to travel back to Turin in the fourteenth century. A practicing doctor, whose last name is not mentioned, treated his wealthy patient for gastritis for a long time. But all attempts to bring relief to the nobleman failed. Then the healer decided to apply a special diet, the basis of which would be light food. It was important to make the bread as light as possible. To do this, the doctor divided yeast dough on small pieces and baked them into sticks. This amount of bread was enough to satisfy hunger without overloading the digestion. This is how the Italian grissini sticks appeared - dietary aid for a sick stomach.

How to prepare grissini breadsticks - features and recipe tricks

Grissini dough

It is made with yeast - unleavened or rich. Accordingly, with or without the addition of oil (vegetable/butter). Granulated sugar and egg components are also at the discretion of the hostess. In general, if there is dough left over from yeast pies/pies, it can be used for grissini.

What sprinkles traditionally decorate the top of breadsticks?

  • coarse salt;
  • nuts;
  • sesame, flax, anise, caraway seeds;
  • herbs, spices;

What do they put in the dough?

These can be different hard cheeses, grated; chopped olives, garlic, Sun-dried tomatoes, Parma ham. Its slices can be wrapped around finished products when serving, or, very finely chopped, rolled into the base.

The shape depends on the cutting of the base, its thickness, and length. Italian chopsticks Grissini, according to recipes, can be different:

  • thick/thin;
  • long/short;
  • smooth/twisted.

It seems that even if braided, the products will not lose their attractiveness. A golden-brown crispy crust and a minimum of crumb – a childhood dream of bread consisting only of crusts. And it was successfully realized in overseas food.

The most delicious grissini - recipe with photos

Ingredients

For the base:

  • wheat flour – 420 g;
  • dry yeast – 5 g;
  • granulated sugar – 25 g;
  • vegetable oil – 40 ml;
  • warm water – 250 ml;
  • salt – 3 g.

For filling No1:

  • olives – 20 pcs.;
  • garlic – 2 cloves.

For filling No2:

  • grated cheese – 200 g;
  • sun-dried tomatoes – 100 g;
  • black pepper – 1⁄2 tsp.

Making Italian Grissini Breadsticks

Mix the sifted flour with sugar, salt and yeast. Pour out warm water (30-40 degrees) and oil. Stir and knead. First, use a spoon clockwise, then use your hands. You need to knead for at least ten minutes. Pour a little flour onto the table, put the mixture out of the bowl and knead with your hands intensively and slowly. If you add too much flour component, you run the risk of making the dough too tight. It should ultimately be elastic and light. At the end you need to put it in a bowl under cling film and leave for 20 minutes in a warm place.

For filler No. 1, chop the olives and mix with chopped garlic.

For filler No2 – mix grated cheese and very finely chopped tomatoes and pepper.

During this time the mass will have time to approach. Remove it from the bowl, place it on the table and divide it into two halves.

Gather one part into a ball, roll it into a rectangle 0.5 cm thick, sprinkle with olives and garlic (take 2/3 of the part).

Place one third of the wide side on the olives, sprinkle with the remaining olives, cover with the remaining layer so that the filling is inside something like a flat pie.

Cut the resulting long rectangle into smaller rectangles one and a half to two centimeters wide. Let's stretch each piece a little and roll it into a twisted stick.

Place these pencils on a greased parchment paper. At this time we will make grissini with cheese and sun-dried tomatoes. We repeat the steps as indicated above.

Place the baking sheets with breadsticks in an oven preheated to 210 degrees for 10-15-25 minutes. It all depends on the thickness of the products and the capabilities of the oven. The indicator that determines readiness is their rosy color and delicious aroma.

Place the finished cheese grissini and olives in a basket or on a dish. Serve with sauces. The crispy crust and soft, aromatic flesh with a spicy filling will not leave your household or guests indifferent.

The simplest grissini - a quick, easy-to-understand recipe

  • Place 20 g of fresh compressed yeast in a cup. Add 2 tsp. sugar and pour 100 ml of warm water. If you add it hot, nothing will come of it. Yeast does not work in boiling water. The temperature should be up to 40 degrees. The mixture should stand for 20 minutes in a warm place and turn into a cap.
  • Sift flour (1 tbsp) into a bowl, pour in the yeast mixed with sugar, add 1⁄2 tsp of salt, stir. Add more flour (2-3 cups) until kneaded elastic dough. Leave it to rise, covered with film. Line a baking sheet with parchment greased with vegetable oil.
  • Knead the mixture and roll it into a sausage, which is cut into small pieces.

On a note

Before cutting into dough, you can roll grated hard cheese during the kneading process and you will get cheese sticks Grissini.

  • Roll each lump with your hands into a sausage 15-25 cm long and 3-7 mm thick. You can twist it a little, like a flagellum. You will get a more interesting shape. The thinner the breadstick, the crispier it will be when it comes out.

Hello, honorable citizens!

So, in the heat of the moment, I came running to write down for you the recipe for Italian grissini in Greek, which I just pulled out of the oven.

Awesome thing!

I cooked in the PP version, but this is not important.

In general, this is a snack that is open to any impulse of imagination and now you will see it. But first let's figure it out what is grissini.

Grissini are crispy bread sticks originally from Italy, about the thickness of a finger and about the length of a pencil. Typically made from a yeast dough similar to making bread.

If you've ever been to an Italian pizzeria or trattoria, then you've probably tried them and probably couldn't tear yourself away from them either. And by the time they bring this unfortunate pizza, you have already polished off these grissini with olive paste and wine, and to hell with this pizza.

The Italians claim that the first grissini was baked back in 1679 by a baker from Turin, Antonio Brunero, on the instructions of a local doctor treating the Duke of Savoy for food poisoning.

The doctor ordered to get rid of poorly prepared bread and give the Duke only dried flat breadsticks.

Grissini comes in both savory and sweet varieties.

The basis of grissini is flour, water, olive oil and yeast. But today they are rarely made without additives.

Let me give you some ideas here about what can you add to grissini?.

Onions, garlic, olives, sun-dried tomatoes, pesto, tomato paste. sesame seeds, poppy seeds, sunflower, flax, fennel, turmeric, coriander, cumin, black pepper, dried herbs: basil, oregano, thyme, rosemary, hard or soft cheeses: parmesan, pecorino, feta.

The classic is cinnamon sugar.

As for flour, you can experiment here too.

I make grissini in the Greek style, without yeast. Here they are called kritsinha and are very common here as a quick snack. In any store or kiosk you come across, you can find several types of these breadsticks.

Ideally served with cheese plate, wine, salad, prosciutto, with soup, with spreadable cheeses and appetizers, with cheese fondue, or just take it to work/school/on the coffee table in front of the TV as a light snack with tea or coffee. These grissini can also be combined with sweet additives such as honey, Nutella and jam.

Grissini recipe

for 30−40 pieces

Required Products:

  • flour - 500 gr. (I have whole grain)
  • baking powder - 2 tsp.
  • water - 100 ml
  • salt - 1 tsp.
  • sugar or honey 1 tsp.
  • wine - 150 ml
  • soda - ½ tsp.
  • olive or sunflower oil— 150 ml
  • sunflower seeds - 50−60 gr. (optional)
  • ground black pepper - 1 pinch (optional)

If you are using white flour, then it is better to take white wine so that the grissini does not darken. In the whole grain version, this does not matter.

For breading, I used a handful of:

  • raw sunflower seeds
  • sesame
  • oatmeal

Cooking method:


For the dough

  • 110 g wheat baking flour
  • 90 g water
  • 0.1 g (grain) compressed yeast

For the test

  • 1 kg wheat baking flour
  • 480 g water
  • 200 g of dough
  • 22 g salt
  • 20 pressed yeast
  • 100 g olive oil
  • 100 g butter room temperature
  • coarse salt or sesame seeds for sprinkling

STEP-BY-STEP COOKING RECIPE

Measure out the ingredients for the dough. Knead. To do this, dissolve 0.1 g (literally crumbs) of yeast in water, add flour and stir with a wooden spoon until the flour is moistened. Clean the sides of the bowl, cover the bowl with film or a lid and leave the dough to ferment for 12-14 hours at room temperature (about 25 C).

Measure out the ingredients for the dough. Stir yeast in water. Combine the flour and water in the bowl of a mixer, attach the hook attachment and knead on low speed. Add biga and salt, knead on low speed for 5 minutes. Increase the mixer speed to medium and knead for about 5 minutes until the dough is smooth. Continuing to mix on low speed, gradually add the olive oil and butter.

Grease a large bowl or container with oil. Transfer the dough into it, cover with film or a lid and leave to ferment for 1 hour. Knead the dough using the stretch-and-fold method. Return the dough to the bowl, cover and refrigerate for 1 to 8 hours.

Line baking trays with baking paper. Dust your work surface with flour. About an hour before the expected start of baking, turn on the oven to preheat, setting the temperature to 190 C.

Remove the dough from the refrigerator, separate about a third, and return the rest to the cold. Roll out the dough into a rectangle approximately 6mm thick. Sprinkle with water to help the topping stick better, and sprinkle with salt or sesame seeds (optional). Using a pizza cutter or large knife, cut the dough into 12mm wide strips. Place on baking sheets, cover with film and leave to proof for 30 minutes.

Remove the film and place the baking sheets in the oven. Bake for 15-18 minutes, depending on the thickness of the sticks. The finished grissini will be golden brown and crispy. While the first batch of dough is baking, roll out and cut the next batch. Cool the baked grissini on a wire rack.

Crispy breadsticks may become your favorite snack. They are easy to prepare and each time you can add variety to the recipe and get new tastes. You can add cheese to the dough, sprinkle with sesame seeds, Provencal herbs, chili pepper, rosemary, oregano, paprika, cumin, whatever. You can combine these same additives to your taste and get something unique every time. In addition to additives, you can also play around with the shapes: try baking thin, thick or twisted and choose which one you like best.

Step 1: Prepare all ingredients

7 gr. dissolve salts in 280 ml. warm water. Take warm water, but not hot, the temperature should be around 32-36 degrees.

Weigh 500 gr. flour in a large bowl (I used a mixer bowl) and mix with 1.5 teaspoons instant yeast . Mix the contents thoroughly.

It is advisable to sift old, stale flour.

If you use dry yeast, increase the amount to 4.5 teaspoons; live yeast, in turn, you need to take about 35 grams. Do not forget that both require preliminary dissolution in water. How to do this - read on the packaging.

Step 2: Knead the dough

Add water to the flour, pour 2 tbsp there. spoons of olive oil.

Stir the resulting mixture and knead the dough.

I used a planetary mixer for this. If you don’t have an assistant, place the dough on a floured surface and knead with your hands for about 15 minutes until it becomes elastic and pleasant to the touch.

After this, transfer the dough into a large bowl, cover with cling film and leave in a warm place to ferment for an hour and a half until the volume doubles. Do not forget that the container in which the dough will “grow” must be taken with a reserve so that nothing escapes.

An important point that applies to any bread dough, as well as pizza dough: do not try to make the dough less sticky by adding flour. You can add 2-3 pinches of flour maximum, and then more to sprinkle the work surface. If you overdo it, the dough will become too dense and lose its airiness. You need to achieve the desired consistency solely by kneading.

As a warm place, you can use the oven on the “light bulb” mode or by first turning on the heat for a couple of minutes.

Step 3. Shape the sticks, leave to proof

This is what the dough should look like after fermentation:

If during this time your dough has not risen well (but has risen at least a little), don’t be upset. Try waiting some more time. If there is no result, look for a problem in the ingredients, room temperature and yeast pitching technology.

You can make grissini in any shape you like. The easiest option is to roll out the dough into a layer slightly less than 1 cm thick.

Using a pizza cutter (or a regular one), cut the layer into strips 0.5-2 cm wide, depending on how you want the finished sticks to look: thin, medium or thick. In turn, roll the strips along the work surface with your hands to give the workpieces a cylindrical shape and then move them to a baking sheet for proofing.

Also, when cutting a layer of dough, you can make strips about 2 cm in width, and then twist them with a screw.

Length - vary at your discretion. If the resulting workpiece seems long, cut it with a knife. You can also change the thickness: if you see that it turns out too thick, stretch the product out in length.

After the stick is formed, transfer it to the baking sheet on which you plan to bake, and do the same with the rest of the pieces.

Leave for 30 minutes, covering the baking sheet with cling film or a kitchen towel.

It is advisable to cover the baking tray with baking paper. Also, do not place the dough pieces close to each other - during the proofing and baking process, it will increase in volume.

If you want to add spices, herbs and other aromatic additives to the dough, it is better to do this at the stage of rolling out the dough: first roll out the layer 1.5 times thicker than you plan to get in the end and season it to taste, then roll out to the desired thickness, and give desired shapes. The additives are imprinted into the dough and flavor it perfectly.

Another option: flavor olive oil and apply it to the dough before baking. To do this, pour about 80 ml. oil in a deep plate, add spices to taste and let it brew for a while. The longer it sits, the more flavors and aromas the oil will absorb.

Step 5. Preheat the oven to 200 degrees, bake for 15-20 minutes

Remove the cling film (or whatever you covered) from the baking sheet and place it in an oven preheated to 200 degrees.

Depending on the size and desired degree of goldenness, bake the grissini for 15-20 minutes. If you made very thin sticks, 10-12 may be enough, so don’t miss the moment of readiness. It is very easy to understand that the sticks are ready - their crust will acquire a beautiful golden bread color.

After you remove the baking sheet from the oven, do not rush to immediately tear off the sticks. Let them lie there for about 5 minutes, this will make it easier for them to move away.

This is what I ended up with:


And here is a rolled-butter variation:

Use ready-made grissini with tea, beer, instead of bread... In general, whatever you want.

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