Seed and Spice Grissini

By norsegal8

Whenever we crave a savory snack, we whip up a bunch of these crunchy breadsticks. (And when we don't have time to make dough from scratch, we use our pizza crust mix!)

Ingredients

• 2 1/2 cups King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons instant yeast
• 1 teaspoon salt
• 2 rounded tablespoons King Arthur Easy-Roll Dough Improver
• 3 tablespoons Baker's Special Dry Milk OR nonfat dry milk
• 3 tablespoons olive oil (plus 1 tablespoon to brush atop the breadsticks before baking)
• 7/8 to 1 1/8 cups water*
• 1 to 2 tablespoons Five Seed Spice Crunch or the seed or topping blend of your choice, for topping
• You'll use the greater amount in winter, the lesser amount in summer.

Details

Servings 3

Preparation

Step 1

Combine all of the dough ingredients except the topping, and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 to 1 1/2 hours.

Transfer the dough to a lightly greased work surface, and roll it into a 10 x 20-inch rectangle. Brush the dough lightly with olive oil, and sprinkle it with the topping. Roll the dough lightly with a rolling pin to press the topping in.

Use a pizza wheel or sharp knife to cut the dough (the short way) into 1/4 to 1/2-inch wide strips. Twist the ends of each strip in opposite directions to make a "twist" and place them on lightly greased or parchment-lined baking sheets. Let the breadsticks rest, covered, for 30 minutes, then bake them in a preheated 425°F oven for 12 to 14 minutes, or until they're golden brown. Yield: 3 to 6 dozen breadsticks.