Sourdough Breadsticks Recipe

For Breadsticks / Grissini: 

• SwissBake® T65 Flour – 900g 
• le’sourdo® RoggenArte – 100g 
• Cold Water (6°C to 8°C) – 550g to 620g 
• Olive Oil / Neutral Oil / Melted Butter – 40g 
• Fresh Yeast – 25g 
• Salt – 20g 
• Sugar or Honey – 20g 

For Coating & Finish: 

• Water (for brushing) – as needed 
• SwissBake® Rustic Decor or Mixed Sesame Seeds – as needed 

Dough Mixing & Bulk Fermentation: Weigh all ingredients accurately. If using butter, melt and cool it slightly. In a spiral mixer, combine bread flour, le’sourdo® RoggenArte, salt, and sugar/honey. Crumble fresh yeast into the dry ingredients. Add 580 g cold water and chosen fat (oil or butter). Mix on low speed (Speed 1) for 4 minutes until a cohesive dough forms. Switch to high speed and mix for 5–7 minutes. Add more water only if the dough feels too stiff. Dough should be strong, smooth, and only slightly tacky. Ensure the Desired Dough Temperature is 24°C to 26°C. 

Shaping the Grissini: Turn dough onto a lightly floured surface. Divide into 2–4 manageable rectangular pieces. Roll each piece into a 0.5 cm (¼ inch) thick sheet. Cut into long strips ~1 cm wide using a bench scraper or pizza cutter. 

Shaping Options 

Hand-Rolled (Uniform Shape): Roll each strip gently between palms on an un-floured surface, starting from the center outwards, elongating to desired length. 

Rustic (Flat, Artisan Shape): Lightly stretch strips by hand and place directly onto tray for a more natural appearance. 

Coating & Baking: Arrange grissini on parchment-lined trays. Brush with water. Sprinkle generously with SwissBake® Rustic Decor or choice of seeds. Let rest uncovered for 20–30 minutes. Bake at 220°C (425°F) for 12–18 minutes, rotating once. Optional steam at the start enhances crispness. Grissini are done when deeply golden, dry, and crisp. 

Cooling & Storage: Transfer to wire racks immediately. Allow to cool completely – they crisp further as they cool. Store in airtight containers to retain texture.