Crunchy OR Soft Sticks:
Breadsticks, also known as grissini, grissino or dipping sticks, are generally pencil-sized sticks of crisp, dry baked bread that originated in Italy. There is also a soft-baked breadstick version popular in North America.
Who invented the breadstick?
Tradition states, however, that it originated in the region of Piedmont in the 17th century, invented by a baker called Antonio Brunero, from Turin.
Although bread sticks are primarily used as salty snacks, with the right amount of creativity, bread sticks could also be used in combinations with sweet ingredients, such as jams or melted chocolate.
Breadsticks…What? No Way!
Napoleon installed a stagecoach service between Torino and Paris primarily as a way to escort breadsticks to the emperor, who called them “little sticks of Turin.”
Spanish breadsticks, known as Rosquilletas, are primarily served mostly in the Castello de la Plana region.
Celebrate Crunchy or Soft Breadsticks!
National Breadstick Day is an annual event on the last Friday in October.
'Fire for Effect' & 'Ground Pounder' Crunchy Sticks!
Ingredients
- 1 tbsp Your favorite Bucket of Bread Brand Dough TIP IDEA: Save a tablespoon or 2 of the dry mix before making. This will help with stickiness when you roll the wet dough into a sprinkle of it. You can also try adding 1/4 cup less water to make the dough a little stiffer. Otherwise, the rest of the label instructions are the same.
- Something tasty from Burn Pit BBQ's seasonings and rubs. Burn Pit BBQ Pop Smoke Spice used here
- 1 glob Bucket of Bread brand dough
Instructions
- Make your dough and refrigerate your bucket.
- Roll out do into thin ropes.
- Sprinkle a little seasoning or rub onto the ropes.
- Roll the ropes over the seasoning or rub to stick into the dough.
- Bake at 450 for 20 mins or until the desired crunchiness and color is obtained. Remember ovens vary.
- Nibble on these after they cool.
