Bread sticks on kefir and dry yeast with sea salt

Step-by-step cooking

1. Step 1:

   

   Necessary Ingredients

2. Step 2:

   

   Mix flour with kefir, but do not knead yet

3. Step 3:

   

   Leave for autolysis for 15-20 minutes - this process contributes to the passive formation of gluten in flour

4. Step 4:

   

   Now add sugar, salt and dry yeast and knead our dough

5. Step 5:

   

   It turns out soft and sticky

6. Step 6:

   

   Cover the dough with a towel and put it in a warm place for 1 hour, it should increase by about 2 times

7. Step 7:

   

   Now divide the dough into small pieces about the size of small dumplings

9. Step 8:

   

   We stretch each piece into a thin flagellum. The thinner the grissini turns out, the crisper they will be. Slightly thicker sticks will be crispy on the outside and soft on the inside

10. Step 9:

    

    Spread on a baking sheet greased with vegetable oil or covered with baking paper

11. Step 10:

    

    Sprinkle with water from a spray bottle and sprinkle with coarse sea salt. Instead of salt, you can take sesame, flax seed, poppy seeds, etc.

12. Step 11:

    

    Bake at 220 degrees for about 15 minutes. More ruddy sticks I scattered in the first place)

13. Step 12:

    

    If you add more sugar to the dough, you will get something similar to a sweet straw to taste

14. Step 13:

    

    Crunch with pleasure!