Best Crisp Rosemary Breadsticks Recipes

BREADSTICKS (GRISSINI) RECIPE

Steps:

• Using a mixer fitted with the dough hook, mix all ingredient on low speed until well combined, 2-3 minutes. Increase mixer speed to medium-low and mix for another 5 minutes. Cover bowl with plastic wrap and let sit for one hour at room temperature.
• Preheat oven to 375F/190C. Line two baking sheets with parchment paper.
• Divide dough into 24 pieces, each weighing about 25g. 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. Keep in mind that they will expand during baking. Place on prepared baking sheets, allowing sufficient space between each stick. If you like, brush them with oil or water and sprinkle with Parmesan cheese or sesame seeds.
• Bake for 20-25 minutes or until light golden and crisp. While the first batch is baking, cover the other baking sheet with plastic wrap until it's ready to go into the oven.
• Allow breadsticks to completely cool on a wire rack. They will keep in an airtight container for up to 5 days.

ROSEMARY BREADSTICK

Steps:

• Stir together water, yeast, and sugar in a bowl and let stand for 5 minutes.
• Combine flour, whole wheat flour, rosemary, and salt in a food processor with a plastic dough blade and pulse for 5 seconds.
• Stir water and oil into yeast.
• With processor running, pour yeast mixture into the flour.
• Process until dough forms a ball, adding flour, 1 tbsp at a time if necessary.
• Place dough in a lightly greased bowl, turning to grease top.
• Cover and let rise in a warm place for 1 1/2 hours.
• Divide dough in half. Roll each half into a 12 inch log. Cut each log into 1 inch pieces. Roll each piece into a long rope. Fold rope in half, twist, and place on a lightly greased baking sheet.
• Sprinkle breadsticks with cornmeal and let rise for 15 minutes.
• Preheat oven to 300.
• Combine egg white with pinch of salt.
• Brush mixture over breadsticks and sprinkle with salt, sesame seeds, or poppy seeds.
• Bake for 30 minutes.
• Increase heat to 350 and bake 5 minutes until golden brown.

CHEESE AND ROSEMARY BREADSTICKS

Steps:

• Preheat the oven to 350 degrees F.
• Line 2 heavy large baking sheets with silicone baking sheets or parchment paper. In a food processor, chop the Parmesan, Gruyere and rosemary together until coarsely chopped. Set the cheese mixture aside. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.
• Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve.

ROSEMARY AND THYME BREADSTICKS

Steps:

• Mix flour, salt and yeast in processor. Add rosemary, thyme, honey and oil. Gradually blend in enough water to bind dough together. Process until dough forms ball, about 30 seconds longer. Turn dough out onto work surface. Knead until smooth and elastic, about 2 minutes. Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled, about 1 hour.
• Punch down dough. Divide into 16 equal pieces. Roll each dough piece between palms and work surface into 12-inch-long by 1/2-inch-wide rope. Arrange ropes on 2 heavy large baking sheets, spacing 1 inch apart. Let rise uncovered in warm draft-free area until almost doubled, about 30 minutes.
• Preheat oven to 325°F. Bake until breadsticks are very crisp and pale golden, about 40 minutes. Transfer breadsticks to racks and cool. (Can be made 3 days ahead. Store airtight at room temperature.)