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Grissini Breadsticks - italiancookies.com
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 Created in Turin, they were originally made for a young duke who needed easily digestible food.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
Cook Time 30 minutes
Rising Time 1 hour
Total Time 2 hours
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 8x10 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.