Bread Stick Suggestions?
I have made Grissini a few times, usually they get topped with garlic salt herbs, salt and such. They are tasty enough but my wife asked that I make them softer so they aren't so crunchy on her teeth. I usually roll the dough out and cut it with a pizza cutter and bake them until lightly colored. I've used Hamelmans and Reinhart's recipes equally.
So my question is, does anyone have a bread stick recipe they have used that produces a not so crunchy but tasty product? I know I could simply under bake my usual recipe but I thought I'd ask. I'm expected to bring garlic bread sticks to the Super Bowl party we are attending and I'd like them to be a hit.