Grissini with Nigella seeds

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    Chef Valentina
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A word from the cook
Thin and crisp Italian breadsticks that are usually served with starters or soups. Their light and balanced taste goes so well will almost any dip of your choice.

- 1 tablespoon instant yeast
- 1 tablespoon sugar
- 220-280ml warm water
- 500gm bread (pizza) flour
- 50ml olive oil
- 1 teaspoon salt
- 1-3 tablespoons nigella seeds (black cumin)


1) To make the Grissini: combine the flour, yeast, and salt in the bowl of an electric mixer. Mix to combine.
2) Combine the water, sugar and olive oil in a liquid measuring cup. With the mixer running, add the liquid to the dry ingredients in a steady stream.
3) Process until the dough is smooth and elastic (about 10 minutes). Place the dough in a lightly oiled container. Cover the container and let the dough ferment at room temperature until doubled in volume, about 1.5 – 2 hours. On a floured counter, roll the dough out into a rectangle about 10x30cm. The exact dimensions are not critical. Wrap in oiled cling wrap and place into the fridge for 20 minutes.
4) Preheat the oven to 200-220C. Line a large baking sheet with parchment paper. Cut the dough into thin strips of equal width (about 0.7cm each). On an unfloured but lightly oiled surface, roll the strip into a long snake. Make it a bit longer than the length of your baking sheet, to allow for spring-back. Roll in nigella seeds and place the snakes evenly spaced across the width of the parchment-lined baking sheet. If you are making plane Grissini, brush them with olive oil and water mixture.
5) Bake until golden brown. Cool on a wire rack.

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