Put everything in the mixer, dry ingredients first. If you're not using instant yeast make sure you use the right amount equivalent and add it to the lukewarm water with the sugar first until dissolved and then add to the rest of the ingredients.

Use the dough hook on your stand or hand mixer and knead on high speed for 10min. Start slow first so you don't get covered in flour.

Let rest for 30min.

Divide the dough into balls. Cover them with a cloth so they don't get a skin and start rolling them out into the snakes. Make sure on one side it's thicker for the head and the other thinner for the tail.

Put them on a tray with baking paper and try to get them to look like they're crawling.

Use a bit of water to stick the black sesame seeds as eyes on the grissini.

Bake at 220C for 15min or until golden