Grissini Italian Breadsticks

Grissini Italian Breadsticks, the slender and crispy breadstick beloved across Italy and beyond. Tracing their origins to the late 17th century in the region of Piedmont, specifically in the city of Turin. Legend says that they were created by a local baker at the request of a physician. This was for the young Duke Vittorio Amedeo II of Savoy, who struggled with digesting regular bread. The long, thin shape made them dry, light, and easy to digest, quickly gaining popularity among nobility and commoners alike. Over time, Grissini Italian Breadsticks became a staple of Italian cuisine. Particularly in Northern Italy, often served as an appetizer or snack. Their crisp texture and subtle flavor made them a versatile accompaniment to wine, cheese, and cured meats, and today they are found on tables and in bakeries throughout Italy and the world.

Grissini – Italian Breadsticks are thin, crisp breadsticks that originated in the Piedmont region of Italy in the 17th century. Created in Turin, they were originally made for a young duke who needed easily digestible food. Today, grissini are enjoyed as a light appetizer or snack, often served with cheese, cured meats, or dips. Their crunchy texture and simple flavor make them a classic part of Italian cuisine.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Rising Time 1 hour hr

Total Time 2 hours hrs

Servings: 30 Breadsticks

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

• 2 ¼ tsp (1 packet) active dry yeast
• 2¾ cups all-purpose flour (plus more for kneading)
• 1 cup warm water (about 110°F / 43°C)
• 1 tsp sugar
• 1 tsp fine sea salt
• 2 tbsp olive oil (plus extra for brushing)

Equipment

• Stand Mixer

Method

 

1. Activate the yeast: In a bowl, mix warm water, yeast, and sugar. Let sit for 5–10 minutes until frothy.
2. Make the dough: In a large bowl (or stand mixer with dough hook), combine flour and salt. Add yeast mixture and olive oil. Knead for about 8–10 minutes by hand or 5–6 minutes in a mixer, until the dough is smooth and elastic.
3. First rise: Form dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise for 1 hour (or until doubled in size).
4. Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment.

   Shape the breadsticks: Punch down dough and divide it into two. Roll each half into a rectangle (about 8×10 inches). Using a sharp knife or pizza cutter, cut into thin strips (½ inch or thinner). Gently stretch and roll each strip into a long stick and place on the baking sheet.
5. Add toppings (optional): Brush breadsticks lightly with olive oil. Sprinkle with sea salt, sesame seeds, or your favorite herbs/cheese.
6. Bake: Bake for 12–18 minutes, or until golden and crisp. Thinner breadsticks cook faster, so keep an eye on them!
7. Cool: Let cool on a rack. Store in an airtight container for up to a week.

Notes

Optional toppings: coarse sea salt, sesame seeds, poppy seeds, rosemary, grated Parmesan

Variations:
Add minced garlic or chopped olives to the dough.

Use whole wheat flour for a heartier version.

Twist the dough strips for a fun shape and crunch.