Everything Bagel Grissini
By Carmen DongoPublished on January 27, 2022
Time
1 hour, plus 3½ hours rising and cooling
Yield
Serves 8 to 10 (Makes 30 breadsticks)
Ingredients
Everything Bagel Seasoning
1 teaspoon sesame seeds 1 teaspoon poppy seeds 1 teaspoon dried minced garlic 1 teaspoon dried onion flakes 1 teaspoon kosher saltGrissini
1 cup warm water (110 degrees)1 tablespoon extra-virgin olive oil 2 cups (10 ounces/283 grams) all-purpose flour 1 teaspoon instant or rapid-rise yeast ¾ teaspoon table salt Olive or Vegetable oil sprayBefore You Begin
The rustic nature of these hand-rolled breadsticks means that they will have thicker and thinner spots; extra cooling and drying time (about 2 hours) ensures that the thicker spots will become totally dry and crunchy. You can substitute store-bought everything bagel seasoning, if you prefer. These keep well in an airtight container for up to 2 weeks.
Instructions
- Combine sesame seeds, poppy seeds, dried minced garlic, dried onion flakes, and salt in small bowl; set aside.
- Combine warm water and oil in 2-cup liquid measuring cup. Process flour, yeast, and salt in food processor until combined, about 3 seconds. With processor running, slowly add ¾ cup water mixture and process until dough forms ball, about 10 seconds. If dough doesn't readily form ball, add remaining liquid, 1 tablespoon at a time, and process until ball forms, about 3 seconds. Continue to process until dough is smooth and elastic, about 30 seconds. Transfer dough to lightly greased large bowl; cover bowl tightly with plastic wrap and let dough rise at room temperature until doubled in size, 1½ to 2 hours.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Press down on dough to deflate and transfer to lightly floured counter; divide dough in half with bench scraper. Working with 1 piece of dough at a time (keep second piece covered with plastic), roll dough into 12 by 8-inch rectangle. Using pizza wheel, cut rectangle crosswise into ¾-inch-wide strips (about 15 strips). Fold each strip in half and gently roll to form 4-inch-long log. Let logs rest, covered in plastic, for about 5 minutes.
- On slightly damp counter, roll each log into thin rope, about 20 inches long, and transfer to prepared sheets. Spray ropes generously with oil spray and sprinkle evenly with everything bagel seasoning. Bake until breadsticks are golden brown, 25 to 30 minutes, switching and rotating sheets halfway through baking. Slide parchment with breadsticks onto wire racks; let cool completely, about 2 hours, before serving.
for the everything bagel seasoning
for the grissini
Time
1 hour, plus 3½ hours rising and coolingYield
Serves 8 to 10 (Makes 30 breadsticks)Ingredients
Everything Bagel Seasoning
Grissini
Ingredients
Everything Bagel Seasoning
Grissini
Ingredients
Everything Bagel Seasoning
Grissini
Why This Recipe Works
They're often plain or have sesame seeds, but here we use pungent everything bagel seasoning to take them to the next level. The dough itself is similar to a pizza dough and is easy to pull together by kneading it in the food processor. After letting it rise, roll it out, cut it into strips, and shape each strip into a rope by hand. It's best to fold each strip in half vertically before rolling it; the doubled-up dough is less likely to break when stretched. A quick rest after folding the strips relaxes the dough so that it won't snap back when you stretch it. And then spray the ropes well with olive oil spray and sprinkle them with the seasoning before baking.
Before You Begin
The rustic nature of these hand-rolled breadsticks means that they will have thicker and thinner spots; extra cooling and drying time (about 2 hours) ensures that the thicker spots will become totally dry and crunchy. You can substitute store-bought everything bagel seasoning, if you prefer. These keep well in an airtight container for up to 2 weeks.
Instructions
- Combine sesame seeds, poppy seeds, dried minced garlic, dried onion flakes, and salt in small bowl; set aside.
- Combine warm water and oil in 2-cup liquid measuring cup. Process flour, yeast, and salt in food processor until combined, about 3 seconds. With processor running, slowly add ¾ cup water mixture and process until dough forms ball, about 10 seconds. If dough doesn't readily form ball, add remaining liquid, 1 tablespoon at a time, and process until ball forms, about 3 seconds. Continue to process until dough is smooth and elastic, about 30 seconds. Transfer dough to lightly greased large bowl; cover bowl tightly with plastic wrap and let dough rise at room temperature until doubled in size, 1½ to 2 hours.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Press down on dough to deflate and transfer to lightly floured counter; divide dough in half with bench scraper. Working with 1 piece of dough at a time (keep second piece covered with plastic), roll dough into 12 by 8-inch rectangle. Using pizza wheel, cut rectangle crosswise into ¾-inch-wide strips (about 15 strips). Fold each strip in half and gently roll to form 4-inch-long log. Let logs rest, covered in plastic, for about 5 minutes.
- On slightly damp counter, roll each log into thin rope, about 20 inches long, and transfer to prepared sheets. Spray ropes generously with oil spray and sprinkle evenly with everything bagel seasoning. Bake until breadsticks are golden brown, 25 to 30 minutes, switching and rotating sheets halfway through baking. Slide parchment with breadsticks onto wire racks; let cool completely, about 2 hours, before serving.
for the everything bagel seasoning
for the grissini
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