Crunchy Grissini
Today, I’m thrilled to share a recipe that’s sure to become a staple in your kitchen—Crunchy Vegan Grissini. These delightful breadsticks are the perfect snack for any occasion, whether you’re hosting a party, looking for a quick bite, or simply craving something crunchy.
So yummie, so Italian
Grissini, the classic Italian breadsticks, are known for their satisfying crunch and versatility. Our vegan version ensures that everyone, regardless of dietary preference, can enjoy them. Be mindful when selecting your breadcrumbs, as many store-bought breadcrumbs contain milk. Check the label to keep this recipe entirely plant-based.
Versatile and Delicious
These grissini are incredibly versatile. Enjoy them as a snack, serve them with your favorite dips, or pair them with soups and salads. They’re also a fantastic addition to any appetizer spread, such as my Vegan Red Pesto, adding a touch of Italian charm to your table.
Crunchy Grissini
Equipment
- 1 wooden board like a simple cutting board
Ingredients
- 300 g all purpose flour
- 180 ml water, handwarm
- 7 g salt
- 3 g active dried yeast
- vegan breadcrumbs
- sesame or lineseeds optional
Instructions
Prepare the dough
- In a large mixing bowl, dissolve the dried yeast and salt in warm water. Use water that is around 110°F (43°C) to activate the yeast. Stir gently to combine. Add half of the flour to the yeast mixture. Using a wooden spoon, stir until the flour is incorporated and a sticky dough forms.Gradually add the rest of the flour, now kneading with your hands until a shaggy dough comes together.
- Cut the dough ball in two. With a brush, slightly oil a wooden board. Place one of the dough pieces on the board. From one side to the other, gently press down with the palm of your hand, creating two tongues of dough that are uniform in thickness.
- Repeat this procedure with the other piece of dough. Brush their surface with olive oil and cover with clingfilm. Let rise for 1-2 hours.
Form the grissini
- Line a baking tray with baking paper. Preheat the oven to 190℃.Spread a few spoonfuls of breadcrums and/or the seeds over a rectangular tin, a big plate or else.
- Take off the clingfilm from the dough, leaving one dough loaf covered. Using a sharp knife, or a dough cutter, cut the other dough into strips of about 1-1,5 cm thickness.
- Stretch one dough strip between your fingers (thumb, forefinge rand middle finger), making a careful, gentel movement like jumping with a jump rope. Carefully dip this thin dough stick int othe breadcrumbs, repeating this quickly in order not to overstretch the dough, until it is covered with breadcrumbs all around. Place the dough stick on the baking tray. Repeat this procedure with the other strips. Tipp: Crush the two ends slightly to create a tip so that they will turn out even crispier when cooked.
Bake the grissini
- Bake the grissini in the preheated oven for 15-25 minutes of until the grissini are golden brown. Keep an eye on them, as baking times may vary depending on your oven and the thickness of the dough strips!
- Enjoy your homemade grissini along dips, soups or one of our spreads.
