Grissini Breadsticks with Bacon and Dill 🥓🥖

June 29, 2019

I am extraordinarily lucky that my biggest critic, supporter and inspiration – my fiancé – has a similar taste in and understanding of food, so the dishes I make for Hungry Bae blog posts often stay with him and get requested again and again. He often opens this blog like a menu and picks the dish he wants here and now, and I am left with nothing to do but roll up my sleeves and turn the oven on, because I cannot say no to him.😁 And I don't want to. Repeating dishes helps to perfect the recipes and to give you the best version. 👏

Grissini Breadsticks with Bacon and Dill

That is exactly what happened again today. I was asked to bake the Grissini sticks we love so much, but it occurred to me straight away that we could do something more original with them – after all, when baking these breadsticks you can get an almost infinite range of flavours and variations. So, Grissini breadsticks with bacon and dill are one of those variations! 👌 (the original recipe ishere)

Grissini Breadsticks with Bacon and Dill

For this snack I suggest choosing the narrowest strips of bacon you can find (if they are too wide you will have to cut them in half). Adjust the thickness of the sticks to your own taste – the tighter you twist them, the thinner and crisper they turn out; the looser, the thicker and softer. Either way I can promise you will be licking your fingers! Off to the kitchen!😊

Grissini Breadsticks with Bacon and Dill

Ingredients

250 g milk
13 g dried yeast
80 g butter
dill
475 g plain flour
12 g salt
sesame seeds
200 g streaky bacon
egg

Instructions

Warm the milk to 40°C and melt the butter in it, then add the yeast and dill to the mixture. Stir and pour it into a bowl with the flour and salt.
Mix everything with a hand mixer fitted with a dough hook, until the dough turns soft and elastic. Prove the dough for 30 minutes in a bowl greased with olive oil, then fold it over and leave it to rise for another 1-2 hours (depending on the temperature), until doubled.
Roll it out into a sheet 5 mm thick, brush it with beaten egg white, scatter over the seeds and cut it into strips the width of your bacon,
Turn the strips over so the seeds face down. Brush again with egg white and lay a strip of bacon on each. (see the photo)
Twist the strips (as though wringing out a towel), lay them on a baking tray lined with baking paper and prove for another 10 minutes. Bake for 10-20 minutes in an oven preheated to 210ºC, until nicely golden. Cool the baked sticks on a rack.
Enjoy!