Scott Conant's Thin & Crispy Breadsticks

By Food Network · 150 min

Ingredients

Instructions

1. In a stand mixer bowl, mix the yeast with 1/3 cup plus 4 teaspoons warm water and let stand about 5 minutes until bubbly. Whisk the egg. Set aside 20 grams of the egg for the dough and keep the rest for the egg wash.
2. Fit the dough hook. Add the olive oil, milk, molasses and the 20 grams of egg, and mix well. Add half the bread flour and mix for 8 minutes until no lumps remain.
3. Add the remaining flour, the Parmigiano-Reggiano, chives, salt, parsley, thyme, rosemary and paprika. Mix or knead for 7–8 minutes, then knead by hand for 2–3 minutes more.
4. Refrigerate the dough in the bowl until doubled, about 1 hour.
5. Heat a convection oven to 300°F (150°C) or a regular oven to 325°F (160°C).
6. Oil the undersides of 2 baking sheets or half sheet pans and set them upside down. Dust your work surface with semolina.
7. Fold the dough over to remove large air pockets and divide it in half. Using a pasta machine, roll one half from the thickest to the thinnest setting until 1/16 inch (about 1.5 mm) thick, then cut the sheets in half.
8. Cut the sheets into thin strands (1/8 to 1/16 inch, depending on your cutter) and dust them with semolina so they do not stick. Repeat with the rest of the dough.
9. Place the strands lengthwise on the upside-down sheets, about 1/2 inch (1.25 cm) apart. Stretch them to the length of the sheet and trim any excess. Brush with the reserved egg wash and sprinkle lightly with extra grated Parmigiano-Reggiano.
10. Bake until golden brown, 12–15 minutes. If they stick, loosen them with a fish spatula. Cool completely before storing in an airtight container.

Summarized from Food Network's video. Watch it for the details.

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