Poppy Seed Grissini

Stir the poppy seeds briefly beforehand so there are no lumps in the dough.

The water should only be hand-warm (not hot) so the yeast stays active.

If the dough is very sticky, add a little flour; if it is too firm, add water in small amounts.

In a turned-off oven with the light on, the dough usually rises particularly evenly.

A well-preheated oven ensures the grissini become crispy quickly.

Roll the sticks a bit thicker so they don't dry out during the short baking time.

Stay nearby from minute 5: they can darken very quickly due to the high heat.

For extra crispness, cool the grissini on a rack so no moisture collects underneath.