Crispy & Buttery Homemade Breadsticks | Recipe

These homemade breadsticks have Christmas written all over them and are a delicious addition to any gift basket. The crispy breadsticks are cousins with Italian Grissini but unlike them, these are based on butter instead of olive oil. You can decorate them with seeds, herbs, spices, and cheese to create a full collection of flavors.

Crispy & Buttery Homemade Breadsticks | Recipe

The original recipe is by Swedish baker Heléne Johansson from the book “Bröd“. What can I say – I wish my mother taught me how to bake bread but it was the Swedish bakers and their books. Haha!

I have a heartfelt recommendation for this book. Johansson is not afraid to have opinions and uses quite a bit more salt than I personally enjoy in bread baking. But hey, a recipe is always a starting point for your own journey. The instructions below are re-written by yours truly.

I have scaled the recipe down to 30 sticks from 60 sticks. In reality, this means 3 baking sets since I currently have a smaller oven. But with a normal oven, you can manage with two baking rounds. If you’re in a serious baking mood, make a full batch!

Homemade Breadsticks

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Makes/Serves: 30 sticks

Nutrition facts: 200 calories 20 grams fat

INGREDIENTS

• 250 g water
• 7,5 g fresh yeast
• 300 g wheat flour
• 75 g rye flour (white rye, finely milled)
• 15 g butter (room temperature)
• 7,5 g honey
• 10 g sea salt

METHOD

In the bowl of a stand mixer, dissolve yeast and honey into lukewarm water. Let it proof for a few minutes and then combine all ingredients together except for salt. Knead the mix on at slow speed for 10 minutes. Add salt and continue kneading for 5 more minutes. Let the dough sit for 30 minutes.

Preheat oven to 200°C/ 392°F. Prep 2-3 sets of baking trays with parchment paper. Set a cup of water and toppings of your choice ready. Spices, seeds, and cheese are all great.

It's better not to flour the baking desk. This dough is sticky and it gives you a good grip to roll the sticks. Divide the dough into 3 pieces and further slice the chunks into equal smaller balls each set at a time. Roll and shape the sticks to your liking. Long or short as long as the sticks have the same thickness (thinner than your index finger as the stick will rise). I also made a small batch of braids.

Brush the sticks gently with water and dip them in chosen spices each at a time. I used sesame seed, poppy seed, rosemary, thyme, and chili.

Place the sticks on parchment paper 2-3 cm apart from one another. Let the sticks rise at room temperature for 45 minutes. If you're baking alone, chances are that by the time you finish your last stick with toppings, the first tray has been resting for 45 minutes already. Hence preheat the oven when you start shaping the sticks.

Bake the sticks at the medium level for 10-12 minutes. Let the breadsticks cool at room temperature. Store the stick in a dry place.

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I was happy to remember this recipe from my archives the other day. It’s impossible to serve sweets and cookies to everyone yet it’s super boring to give just a bottle of wine to a friend. I think giving something homemade during Christmas time is a great tradtion, don’t you think?

Breadsticks are approachable for all ages and are easy to serve on the side with cheese. A great snack all the way, especially on a charcuterie.

Love, Saara