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Grissini Italian Breadsticks Recipe
Grissini: Italy’s Crunchy, Elegant Breadsticks
Grissini are those slender, crisp breadsticks that instantly add a touch of rustic charm to any table. Born in the 17th century in Turin, in Italy’s Piedmont region, they were first baked not for fame, but for health made especially for a young duke who struggled to digest regular bread. Light, dry, and easy on the stomach, they quickly caught on beyond the royal court. Today, you’ll find grissini everywhere from cozy Italian kitchens to upscale antipasto platters, often paired with cheese, prosciutto, or a glass of wine. Their delicate crunch and understated flavor make them a timeless staple, simple, versatile, and unmistakably Italian.
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Prep Time 30 minutes
Cook Time 20 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings: 30 Breadsticks
Course: Bread
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 7 g (1 packet) active dry yeast
  • 500 g (4 cups) all-purpose flour
  • 300 ml (1 1/4 cups) lukewarm water
  • 10 g (2 tsp) salt
  • 30 ml (2 tbsp) olive oil
  • Optional: sesame seeds, poppy seeds, or coarse salt for topping

Equipment

  • Stand Mixer

Instructions
 

  1. Activate the Yeast: In a small bowl, dissolve the yeast in lukewarm water. Let it sit 5–10 minutes until frothy.
  2. Make the Dough: In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil. Mix until a soft dough forms.
  3. Knead: Turn the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic.
  4. First Rise: Place the dough in a lightly oiled bowl. Cover with a towel or plastic wrap and let it rise for 1 hour, or until doubled in size.
  5. Shape the Grissini: Punch down the dough. Divide it into small portions and roll each into a thin, long stick about 20–25 cm (8–10 inches) long and 1 cm (½ inch) thick.
  6. Second Rise: Place the sticks on parchment-lined baking sheets. Cover lightly and let them rise for 20–30 minutes.
  7. Preheat Oven: Preheat the oven to 200°C (390°F).
  8. Bake Optional: brush lightly with olive oil and sprinkle with seeds or coarse salt. Bake for 15–20 minutes until golden and crisp.
  9. Cool: Transfer the grissini to a cooling rack. Allow them to cool completely for maximum crunch.

Notes

Be Flexible with Flour: All-purpose flour works great, but for a slightly chewier texture, you can swap in some bread flour (try a 50/50 mix). Want whole grain grissini? Substitute up to 25% with whole wheat flour.
Thin (Crisp): The thinner you roll your breadsticks, the crispier they'll be. If you like them more like crackers, aim for about ½ cm thick (less than ¼ inch). Thicker grissini will turn out more like soft breadsticks.
 
Nutrition Facts (Estimated)
Serving Size 1 oz (28g)
Calories 120
Nutrient Amount %DV
Total Fat 3 g 4%
Saturated Fat 0.5 g 3%
Cholesterol 0 mg 0%
Sodium 210 mg 9%
Total Carbohydrate 20 g 7%
Dietary Fiber 1 g 4%
Total Sugars 1 g —
Added Sugars 0 g 0%
Protein 3 g —
*Percent Daily Values are based on a 2,000-calorie diet.
Most of the calories come from refined carbohydrates (flour), while olive oil is the primary fat source, contributing modest amounts of total and saturated fat. Grissini are low in sugar and cholesterol but can be moderate in sodium, especially when topped with sea salt or herbs.

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