Einkorn Chewy Breadsticks Video
What is einkorn flour?
Watch our video and find out.
We’re all guilty of going to town on the bread basket at our favorite Italian dive. Well, now you can make the soft and chewy breadsticks you love at home in less than an hour!
We prepared this recipe with einkorn flour, which has a rich, nutty flavor. We’re enamored with einkorn because it really does make a difference in flavor, especially in baked goods.
When we recall how great these were in the test kitchen—warm, chewy, perfectly flecked with garlic, parsley and Parmesan cheese—there’s a little shudder and a swelling of the heart, like remembering your first romance.
Perfectly fabulous fresh out of the oven, you can also serve with ranch dressing, olive oil or marinara sauce for dipping. Since this recipe yields 34 breadsticks, serve them at your next party!
Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Einkorn Chewy Breadsticks Video
Ingredients
- 5 cups all-purpose einkorn flour, 22.5 oz
- 2 tsp salt
- 1 1/2 cups water, warm, 12 oz
- 2 1/2 tsp active dry yeast
- 7 Tbsp olive oil, plus more to drizzle
- garlic powder, to taste
- dried parsley, to taste
- 1/2 cup Parmesan cheese, shredded
Instructions
- Combine the flour and salt in a large bowl. Whisk to thoroughly combine. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
- Dissolve the yeast in water and add 3 Tbsp of olive oil. Stir together until combined then add to the flour mixture and mix together until smooth. If dough is super sticky, add a pinch of flour but don’t add so much that it becomes dry. You want the dough to be a little bit sticky. Using your hands to knead the dough, form a ball. Cover the bowl and let rise for 40 minutes. Transfer the bowl to the refrigerator and let rest for 2 hours. This will allow the dough to fully hydrate.
- Pour out the dough onto a lightly-floured surface and give it a couple good kneads to smooth it out. This dough will look pretty rough when you take it out of the refrigerator, but will come back together after kneading.
- Using a rolling pin, roll out the dough to approximately 18" x 14". If the dough seems stiff and hard to roll, just let it rest and warm up a bit, then continue. Grab the long edge of the dough furthest from you and fold it toward you to the closest edge. It will now be very long and skinny (approximately 9" x 14"). Then fold the left half over the right half. Now it should be about 9" x 7". Again using the rolling pin, roll the dough to about 12" x 17" (the size of your baking sheet).
- Prepare two rimmed baking sheets or jellyroll pans by pouring 2 Tbsp of olive oil in each. Spread the oil around each pan. Cut the dough in half horizontally (the long way). Transfer each half to a pan. Use your fingertips to dimple the dough. Be careful not to cut through the dough if you have longer fingernails. Sprinkle garlic powder, dried parsley and the Parmesan cheese over the top of each half.
- With the longest side facing you, start at one edge and cut long strips of dough at 1" intervals with a pizza cutter. You will now have 17 long strips. As you cut, move the strips around so they touch each other as little as possible. Repeat with the other half of the dough. Generously drizzle more olive oil over everything. Cover well and let rest for 40 more minutes.
- While the dough is resting, preheat the oven to 475 degrees. Place a rack in the middle top and another in the middle bottom of the oven.
- After the dough has rested, place the baking sheets in the oven. Shut the oven door and immediately turn the oven down to 375 degrees. Bake for 10–12 minutes until their internal temperature is 200 degrees.
Notes
