Gradually add the water and mix until the water is fully combined. The dough will still be rough.
150 ml water
Turn the dough out onto a lightly floured clean work surface and knead for about 5 minutes.
Let the dough rest for 30 minutes. Either return the dough to the bowl and cover with a damp towel or set the bowl over the dough and let it rest on your work surface.
Preheat the oven to 400 to 425°F/205 to 220°C.
Divide the dough into 24 potrions (~20 grams each.) Using your hands and no flour roll the dough into 10 inch long sticks.
Place the grissini on a baking sheet and back for 20 minutes. Until they are light golden brown.
Additional Ingredients
If you are going to add in cheese and fresh herbs. Use 2 tablespoon of less. If you increase the recipes you can increase the cheese and fresh herbs accordinly. Fresh herbs and cheese can be mixed direclty into the dough. Cheese powder is a great way to add a stong cheese flavor to breadsticks and crackers.
To add sesame seeds and poppy seeds to the outside of grissini first dampen your hands to slightly dampen the dough. Then roll each bread stick in sesame seeds of poppy seeds, if desired.
sesame seeds, poppy seeds
Video
RECIPE TIPS
Stand mixer tips: If you are using a stand mixer fitter with a dough hook you can combine all of the ingredients into your mixing bowl. Start on low speed and mix until the ingredients are combined. Increase the speed and the mix until the dough is smooth.
Oven temperatures can vary greatly, so keep an eye on your first batch. I recommend a temp of 400 to 425℉ and a cook time of 20 to 35 minutes. I had to figure out the best combination for my oven. I recommend starting at a lower temperature and if your breadsticks take longer than 30 minutes to cook, then try the higher temperature for a shorter time.