Twisted Grissini

Twisted grissini are a deliciously crunchy and fun variant of the classic Turin breadstick. Here is how you can prepare them:

Ingredients

• 250 g of type 00 flour
• 250 g of Manitoba flour
• 300 ml of lukewarm water
• 1 teaspoon of sugar
• 1 teaspoon of fine salt
• 15 g of fresh brewer’s yeast or 5 g of dry brewer’s yeast
• 2 tablespoons of extra virgin olive oil
• Durum wheat semolina or flour to work the dough

Preparation

1. Start by dissolving the brewer’s yeast in warm water with the sugar, and let it rest for a few minutes.
2. In a large bowl, mix the flours and salt. Make a well in the center and add the dissolved yeast and the extra virgin olive oil.
3. Start kneading until you obtain a smooth and elastic dough. If the dough is too sticky, you can add a little flour; if it is too dry, add a drizzle of water.
4. Let the dough rise covered with a damp cloth in a warm place for about 1-2 hours, or until it doubles in volume.
5. Preheat the oven to 200 °C.
6. Take the dough, deflate it gently with your hands, and divide it into many pieces of about 30 g each.
7. Roll out each piece into long strands and then twist them to give your breadsticks their characteristic twisted shape. Use some semolina or flour to prevent the dough from sticking to your hands or work surface.
8. Place the breadsticks on a baking sheet lined with parchment paper, spacing them slightly apart.
9. Bake in the oven for about 10-15 minutes or until the breadsticks are golden brown and crispy.
10. Let the breadsticks cool on a rack before serving.

Trivia

Breadsticks originated in Piedmont around the 17th century. Legend has it that they were invented for Victor Amadeus II of Savoy, who had digestive problems. Over time, breadsticks have become a symbol of the city of Turin, famous all over the world.

Twisted grissini, in particular, are a more rustic version and can be flavored with herbs such as rosemary or thyme, or with sesame, poppy, or fennel seeds to make each bite even more delicious!