Homemade breadsticks: why are they so loved?
Homemade breadsticks are one of the most common bakery products in our country and have the typical appearance of long loaves more or less thin and can be prepared and served in an infinite number of variations.
The first breadsticks were therefore born as a sort of crunchy salted biscuit of thin and elongated shape and practically without crumb, to be consumed as an alternative to bread. Their success was really immediate and unprecedented and in a few years they spread like wildfire first throughout Italy and then in the rest of the world.
The crunchiness and friability of breadsticks can change according to the ingredients that are used and the type of processing: there are thinner variants and the larger and more rustic ones, prepared with simple or wholemeal flour, Kamut or spelt, seasoned only with salt or flavored with olives, rosemary and other ingredients.
Breadsticks are easily available both in all supermarkets and in traditional bakeries, but they are an excellent substitute for simple bread to make at home and perfect to keep always available for a snack, a snack or an aperitif.
The advantage of preparing homemade breadsticks is that they can be cooked well in advance and then stored in a tin box or jar for several days: it is important to find a dry place and an airtight container so that they do not suffer too much from humidity.
Homemade breadsticks: a simple and gourmet recipe
The simple and versatile preparation of homemade breadsticks makes them perfect to prepare at home and keep ready for a snack, for a snack or a pre-dinner to combine with cold cuts and cheeses, but also as a sweet whim to accompany jams and spreads .
The classic recipe, like all those of leavened products, requires a little patience and time available because, although the preparation is rather fast, the dough must then rest at least 3 hours.
Once ready, the dough will be rolled out so as to leave a little thick, it will be greased with oil and then it will be cut into more or less thin strips depending on taste: the thinner the breadstick the crispier it will be, and vice versa, the larger it will be the more crispy it will be on the outside and soft on the inside, just like bread.
Ingredients for 1 kg of flour 00
- 1kg flour 00
- 540 ml of water at room temperature
- 14 gr of dry brewer’s yeast
- 24 g sugar
- 1 tablespoon honey
- 140 ml extra virgin olive oil
In a bowl, mix the flour with the dry brewer’s yeast, then add the salt, sugar and honey. Then add the water at room temperature and then start kneading first with a fork and then with your hands until you form a compact dough.
Then add the olive oil a little at a time, continuing to knead until it is completely absorbed.
Move the dough on a lightly floured work surface and continue to knead for about ten minutes, until you have a smooth and compact dough.
Place the dough in a large bowl lightly greased, cover it with plastic wrap or a clean cloth and let rise in the oven off with the light on for a couple of hours at least, until it doubles in volume. When the dough is ready, place it on the work surface and divide it into 2 parts.
Proceed with the processing of the first part (leaving the other half always covered with plastic wrap so that it does not dry out too much) and roll it out with your hands until it forms a rectangle about 1 cm thick. With a food brush grease the dough with extra virgin olive oil and then start cutting it into strips to form breadsticks.
Roll up the strips on themselves and place them on a baking sheet covered with parchment paper, letting them rest for about 20 minutes with a little oil.
Bake in a preheated oven at 190 degrees for 20 /25 minutes depending on the desired crunchiness . For a more golden effect you can also spend a few minutes under the grill.
Homemade breadsticks: what type of flour to choose?
The recipe of homemade breadsticks lends itself to many variations both starting from the choice of flour and the addition of spices and aromatic herbs in the dough: when you prepare the dough you can use a part for breadsticks based on the classic taste and the rest for one or more customizations.
To prepare excellent homemade breadsticks you can use the traditional 00 flour, but also type 1 flour characterized by low strength and high extensibility, or wholemeal flour for a more genuine and rustic taste.
In the version with wholemeal flour we can add white wine and we can then decorate them with a mix of sesame seeds, flax and poppy for a light, healthy and super tasty version!
Homemade breadsticks with extra virgin olive oil and flavored with 3 gourmet variants!
The homemade breadsticks with extra virgin olive oil are one of the classics of Italian culinary culture that lend themselves to infinite customizations both depending on the season and taste: below we present 3 gourmet variants that are simple to make, but of sure effect because they create a unique and delicious mix of flavors.
For the basic preparation of homemade breadsticks you can rely on the recipe we shared above and then proceed directly with the 3 variants tomato and parmesan; potatoes, garlic and thyme; black olives and dried tomatoes in oil.
While the dough is rising, you can already prepare 3 bowls with the 3 combinations of aromas: one with dried tomatoes and olives, one with mashed boiled potato, garlic and thyme and one with a tablespoon of tomato paste and 3 tablespoons of grated Parmesan cheese.
Once the dough has risen you can divide it into 3 balls (one for each flavor that we choose to make) to be placed each in a small bowl; Add a tablespoon of flour and a drizzle of extra virgin olive oil to each bowl until it forms balls that will be left to rise for an hour, covered with a wet cloth.
The procedure will then be the same for each individual ball: it will be rolled out with a rolling pin until it is 1 cm thick and then cooked in the oven until the desired degree of browning for about 20/25 minutes.