bread and pastry

Ancho Breadsticks

Name: Ancho Breadsticks
Prep time: 1 h 30 min
Cook time: 9 min
Total time: 1 h 39 min
Yield: 8 servings
Cuisine: bread and pastry
Ingredients: 160 ml (¾ cup) water, warmed to 40–46 °C (105–115 °F); 1 tsp active dry yeast; 2½ tbsp extra virgin olive oil; 190 g (6¾ oz) all-purpose flour; 55 g (2 oz) semolina flour; 1 tsp honey; 1 tsp salt; [For topping]; Ancho oil (see recipe); Maldon flake salt; Ancho powder; Dry jack cheese, grated

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Prep

30 minutes (plus 1 hour proofing)

Cook

6–9 minutes

Total

1 hr 39 min

Serves

8 servings

Crispy, olive-oil-rich, and lightly spiced with ancho and maldon salt on top, these breadsticks are closer to Italian grissini than a dinner roll. They're thin enough to bake fast and stay crunchy for service.

Ingredients

160 ml (¾ cup) water, warmed to 40–46 °C (105–115 °F)
1 tsp active dry yeast
2½ tbsp extra virgin olive oil
190 g (6¾ oz) all-purpose flour
55 g (2 oz) semolina flour
1 tsp honey
1 tsp salt
[For topping]
Ancho oil (see recipe)
Maldon flake salt
Ancho powder
Dry jack cheese, grated

Instructions

1
Whisk the warm water and yeast together in a bowl. Let sit for 5 minutes until foamy.
2
Add the honey and olive oil and whisk again.
3
Add both flours to the bowl of a stand mixer with the dough hook attached. Pour in the wet ingredients.
4
Mix on medium speed for 10–15 minutes until a smooth dough ball forms that clears the sides of the bowl.
5
Stretch the dough to approximately 10 cm × 70 cm (4 inches × 28 inches). Brush with olive oil and cover. Let proof for 1 hour.
6
Portion and shape the dough into thin sticks. Place on parchment-lined sheet trays.
7
Brush each stick with ancho oil. Top with maldon salt, ancho powder, and grated dry jack cheese.
8
Bake at 175 °C (350 °F) for 6–9 minutes until golden and crisp.

Cook's Note

The dough should feel slightly tacky but not sticky when it's done mixing. If it's sticking to the bowl, add flour a tablespoon at a time. If it's too dry and cracking, add water a teaspoon at a time.

Best Served With

As a table bread, alongside soup, or with a dip like hummus or queso.

Why This Recipe Works

Semolina flour adds a slight roughness to the texture that keeps the breadstick from being too soft. The long mix time develops the gluten so the sticks hold their shape when stretched thin instead of springing back.

Make It Yours

Finish with rosemary and sea salt instead of ancho for a simpler version.
Roll thinner for extra-crispy sticks; thicker for ones with a little chew.

Leftover Strategy

Keeps at room temperature for 2 days in a bag. Re-crisp in a 175 °C (350 °F) oven for 3–4 minutes if they soften.

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Pairing

Table bread for most meals, no standalone pairing.