Crispy Breadsticks
Submitted by Nicolette
Homemade crispy breadsticks made with quick bread mix and cornmeal, rolled in sesame or poppy seeds. Snappy, golden, and ready in 40 minutes with just 5 ingredients.
YIELD
6 breadstickPREP
10 minCOOK
30 minREADY
40 minForget the store-bought grissini. These homemade breadsticks have a satisfying snap and a toasty cornmeal crunch that nothing from a box can match.
The dough comes together in minutes from quick bread mix, cornmeal, and milk. A quick knead, a roll into pencil-thin sticks, and a coat of sesame or poppy seeds before they hit the oven.
Leave them in the turned-off oven for a few extra minutes at the end if you want them extra shatteringly crisp.
Pro Tips
- Keep them thin. About ½ inch thick is the sweet spot. Any thicker and they’ll be chewy instead of crispy.
- Knead only 12 times. Just enough to smooth the dough. Overworking makes them tough.
- The oven trick works. Turning off the heat and leaving them inside for 5 to 10 more minutes dries them out for maximum crunch.
Ingredients
Directions
Preheat oven to 400℉ (200℃) (205C).
Lightly grease baking sheet.
In a medium bowl, combine Quick Mix, cornmeal or flour, and salt.
Add milk or water to form dough.
Knead about 12 times, until dough is smooth.
Shape into pencil-like strands ½ inch thick.
Cut into 8- to 10-inch lengths.
Roll in sesame or poppy seeds, if desired.
Bake about 20 minutes, until brown and crisp.
For extra crispness, turn off oven and leave breadsticks in oven 5 to 10 more minutes.
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