• Active Time 45m
  • Total Time 2h 20m

2 dozen breadsticks

Long, crispy, thin breadsticks like these grissini are laid right on the tablecloth at many Piedmontese restaurants.

Make Ahead Tip: Tightly wrap cooled breadsticks in plastic wrap and keep for up to 5 days.

ingredients

  • 1 1/4 cups lukewarm water
  • 2 teaspoons sugar
  • 1 tablespoon active dry yeast
  • 1 3/4 cups whole-wheat flour, preferably white-whole wheat (see Shopping Tip)
  • 1 3/4-2 cups all-purpose flour, plus more for dusting
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 1/2 teaspoons coarse salt, divided

directions

Stir the water and sugar in a large bowl until the sugar is dissolved. Add the yeast and let stand for 10 minutes; it should bubble (if it doesn’t, throw it out and start over with fresh yeast).

Add the whole-wheat flour, 1 3/4 cups all-purpose flour, 2 tablespoons oil and 1 teaspoon salt. Mix with a wooden spoon and, eventually, your hands until combined. Add up to 1/4 cup more all-purpose flour if the dough seems sticky.

Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic, at least 5 minutes.

Lightly oil a clean large bowl. Gather the dough into a ball; place it in the bowl and turn to coat. Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, 1 - 1 1/2 hours.

Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Coat 2 large baking sheets with cooking spray.

Cut the dough into 12 equal pieces. Stretch and roll each piece to about 24 inches long and approximately 3/8 inch thick. Cut each piece in half to make 2 dozen 12-inch-long breadsticks. Place about 1/2 inch apart on the prepared baking sheets. Brush both sides of the breadsticks with the remaining 2 tablespoons oil and sprinkle with the remaining 1/2 teaspoon salt.

Bake the breadsticks for 15 minutes. Gently turn each breadstick over. Continue baking until crisp and golden brown, 15-20 minutes more.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 11290

nutrition information per serving

87 calories; 3g total fat; 0g total saturated fat; 0mg cholesterol; 121mg sodium; 14g carbohydrates; 1g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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