Ingredients
1/4
cup plus 1 tbsp all-purpose flour
1
1/2 to 1 3/4 tsp kosher salt
1/4
cup well-shaken low-fat buttermilk
2
tsp unsalted butter, melted and cooled
1
large egg white, lightly beaten with 1 tsp water
1
tsp coarsely ground black pepper
Special equipment: parchment paper
Directions
1.
Whisk together flours, baking powder, baking soda, sugar, and 1/4 teaspoon kosher salt, then stir in buttermilk and butter with a fork. Transfer to a lightly floured surface and gently knead 5 or 6 times.
2.
Preheat oven to 350°F.
3.
Form dough into a log and cut into 16 pieces. Roll each piece into a 10-inch-long rope (if dough sticks, lightly flour work surface) and arrange 1/2 inch apart on 2 parchment-lined large baking sheets.
4.
Brush breadsticks with beaten egg white and sprinkle with pepper and remaining kosher salt (to taste). Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden and crisp, 20 to 22 minutes total. Transfer to racks to cool.
6.
Grissini can be made 1 day ahead and kept in an airtight container at room temperature.
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