- April 2016
- Makes 20
- Hands-on time 35 min, oven time 14-16 min, plus rising & proving
Herby homemade breadsticks, scattered generously with sea salt, make an impressive addition to any cheese board or crudités platter.
- Dairy-free recipes
- 2.6g (0.4g saturated)
- 19.7g (0.4g sugars)
If you’re kneading by hand, we recommend you add three-quarters of the liquid, then see if it needs the rest (some flours take more liquid than others). If the dough really is too wet to knead, add an extra handful of flour.
You can leave the dough to rise overnight in the fridge. Bring it back to room temperature before shaping and proving.
You can also freeze dough after kneading: freeze in an airtight freezer bag, easing out as much of the air as you can before sealing. Defrost completely, then let the dough puff up again before shaping and proving. After overnight rising or freezing, it may take a bit longer than usual to prove.
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