Crunchy breadsticks, the best snack for summer dipping
Last Updated on
Total: 30 min Diners: –
If like me, you’re more savory than sweet, when you feel like snacking you’re sure going to be very grateful to have a bag of these delicious homemade breadsticks on hand. Also known as grisines, these crunchy breadsticks, the long brothers of breadsticks and first cousins of scolds, are a great snack to have on their own or to dip in some of the most popular fresh dishes of Spanish cuisine such as salmorejo or ensaladilla rusa.
Ingredients
For about 45 colines, 20 cm long
. Flour, 250 g Salt, 5 g Baker’s dry yeast, 5 g Agave syrup, 5 g Extra virgin olive oil, 20 g and some more to brush the dough Warm water, 140 g Flour, semolina or seeds to taste to coat the breadsticks.
Step 1
In a large bowl put the flour, salt, agave syrup, yeast, oil and water. Mix with the help of a wooden spoon until all the ingredients come together and a dough begins to form.
Continue kneading with your hands until you see that the dough separates from your hands and the walls of the mold. If you have a stick mixer with dough hooks you can use it for this dough, as it is not too hard or too sticky.
Step 2
Remove the dough from the bowl and continue kneading it by hand for a couple of minutes on the lightly floured worktop. Form a ball, brush it with olive oil and let it rest covered with a cloth for an hour.
Step 3
Insert a large bowl filled with water in the bottom of the oven to generate steam (I usually use a flan pan, but any oven safe container will do) and turn the oven on at 220ºC.
Step 4
After the resting time, we degas the dough of our breadsticks by flattening it gently with our hands. Then we stretch it on a baking paper greased with olive oil to form a rectangle of approximately 20×35 cm that we brush with olive oil.
Step 5
Cut thin strips of a little less than a centimeter, coat them in flour, semolina or in the seeds that we like the most -amapola, sesame, sunflower seeds, …. – and place them on a tray lined with baking paper leaving at least 1.5 cm between each strip.
Step 6
When the oven is at the indicated temperature, spray cold water on the oven walls (so that just at that moment a cloud of steam is generated) and put the tray in. We will have the breadsticks in the oven for 15 minutes and in the middle of cooking we will spray cold water on the walls again.
When they are ready, we take the breadsticks out of the oven and let them cool on a rack.
Notes
If you have to make several batches (which will be the most likely) it is important to watch that the bowl we have at the bottom still has water and if we see that it is necessary, we will replace it between batches.
The breadsticks will stay crunchy for several days if stored in a dry place and in a tin or a hermetically sealed jar.
