Seeded Buckwheat Grissini with Parmesan

Preparation

1. Step 1

   Whisk buckwheat flour, yeast, kosher salt, and 2 cups all-purpose flour in a large bowl to combine. Gradually drizzle in 2 Tbsp. oil and ¾ cup warm water, using a wooden spoon to mix until a sticky dough comes together, about 1 minute. Add half of Parmesan and mix to blend (dough will be sticky and wet).

   Step 2

   Transfer dough to a lightly oiled medium bowl and cover with plastic. Let rest at room temperature until slightly puffed, about 90 minutes.

   Step 3

   Preheat oven to 375°. Line 2 baking sheets with parchment paper. Combine sesame seeds, flaxseed, and poppy seeds in a small bowl.

   Step 4

   Turn out dough onto a lightly floured surface and flatten into a 8x4" rectangle. Divide dough in half, then cut into 20–25 strips about ¼" thick.

   Step 5

   Sprinkle some seed mixture onto surface. Working with 1 strip at a time and keeping remaining strips covered with plastic and chilled, roll strips in seed mixture to a very thin, even rope about 14" long (add more seed mixture to surface as needed). Transfer to prepared baking sheets, spacing ¼" apart.

   Step 6

   Brush grissini with oil and sprinkle with sea salt and remaining Parmesan. Bake, rotating baking sheets halfway through, until golden brown and crisp, 10–15 minutes. Let cool.

   Step 7

   Do Ahead: Dough can be made 3 days ahead; keep covered and chill. Grissini can be baked 2 days ahead; store tightly wrapped at room temperature.