Stangerl Calories

Stangerl is associated with Austria and neighboring Central European food traditions. The name can refer to slightly different breadstick shapes and toppings depending on the bakery or region.

Stangerl is typically made from wheat flour, water, yeast, salt, and sometimes oil. Sesame seeds or coarse salt may be added on top, with exact ingredients varying between recipes and packaged versions.

Stangerl is a Central European breadstick, while grissini originated in Italy. Both are thin and crisp, but their shape, dough, and toppings can differ; Stangerl is often sold with sesame or salt on its surface.

Stangerl can be eaten on its own or served with cheese, olives, spreads, and dips. It also works as a crunchy accompaniment to soup or salad, much like a small crisp bread.

To make Stangerl, shape a yeasted dough into thin sticks, add sesame or salt if desired, and bake until crisp. Keeping the dough evenly thin helps the sticks bake through and develop their characteristic crunch.

Stangerl goes soft when it absorbs moisture from the air. Once opened, keep it tightly sealed in a dry place; briefly warming softened sticks in the oven can help restore some crispness.

Store opened Stangerl in an airtight container or a well-sealed package in a cool, dry cupboard. Avoid the refrigerator, where condensation can make the breadsticks lose their crunch.

Serve Stangerl with cheese, hummus, tapenade, or other dips, or place it alongside soup and salad. Its crisp texture pairs especially well with soft spreads and creamy cheeses.

Yes, you can freeze Stangerl in a tightly sealed freezer bag to protect it from moisture and odors. Thaw it at room temperature, then warm it briefly in the oven if you want to refresh its crisp texture.