Parmesan and Paprika Breadsticks
Prep. Time:
30 minutes
Baking Time:
18-20 minutes
Total Time:
2 hours 20 minutes
Serves:
24 breadsticks
Our recipe based on Kimberley's "perfect" flavor combination from Great British Bake Off Season 4. We've enhanced the original with improved yeast activation for reliable rise, refined dough hydration for optimal texture, and better coating techniques for maximum flavor adhesion. This sophisticated breadstick showcases Kimberley's adventurous palate with the nutty nigella seeds, sharp Parmesan, and smoky paprika creating Paul's praised "wow factor" in every crumbly, not chewy bite.
Ingredients
Instructions
PREPARE THE DOUGH:
In small bowl, dissolve yeast and sugar in warm water. Let stand 5-10 minutes until foamy and active. In large mixing bowl, combine flour and salt. Make well in center, add yeast mixture and olive oil. Mix with wooden spoon until shaggy dough forms, then turn onto lightly floured surface. Knead vigorously for 8-10 minutes until dough is smooth, elastic, and springs back when poked. Alternatively, use stand mixer with dough hook for 6-7 minutes on medium speed.
FIRST RISE:
Shape dough into ball and place in lightly oiled bowl, turning to coat. Cover with damp tea towel and rise in warm place for 1 hour until doubled in size. Test by gently poking with finger - indentation should remain.
PREPARE KIMBERLEY'S FLAVOR MIX:
While dough rises, combine finely grated Parmigiano-Reggiano, nigella seeds, both paprikas, garlic powder, and black pepper in shallow dish. Mix thoroughly to ensure even distribution. Taste and adjust seasoning if needed - mixture should be aromatic and well-balanced.
SHAPE THE BREADSTICKS:
Punch down risen dough and turn onto lightly floured surface. Using rolling pin, roll into neat rectangle measuring 30x40cm and about 6mm thick. Using sharp knife or pizza wheel, cut into 24 even strips, each approximately 12cm long and 1.5cm wide. Gently roll each strip between palms to create uniform cylindrical shape, slightly tapered at ends.
COAT WITH FLAVOR MIX:
Beat egg with 1 tablespoon water for egg wash. Line two large baking sheets with parchment paper. Brush each breadstick generously with egg wash, ensuring complete coverage. Roll each stick in prepared Parmesan-spice mixture, pressing gently to ensure coating adheres well. Arrange on prepared baking sheets, spacing 4cm apart to allow for expansion.
FINAL RISE AND PREPARATION:
Cover lightly with clean tea towels and rise for 30-40 minutes until visibly puffed but not doubled. Meanwhile, preheat oven to 200°C (400°F). Just before baking, brush tops lightly with olive oil and sprinkle with flaky sea salt and extra nigella seeds.
BAKE TO PERFECTION:
Bake for 18-20 minutes, rotating sheets halfway through, until breadsticks are deep golden brown and sound hollow when tapped. Internal temperature should reach 90°C (194°F). Cool on wire racks for 5-10 minutes before serving - this allows the crust to set and achieve optimal crumbly texture.
SERVING AND STORAGE:
Serve warm or at room temperature. Arrange in tall glasses or rustic basket for elegant presentation. Store in airtight container up to 3 days. To refresh day-old breadsticks, warm in 180°C oven for 3-4 minutes to restore crispness.
