Quick and crispy Italian Breadsticks ( Grissini ) recipe

I still remember the first time I tried grissini — I was in Turin, sitting at a cozy little trattoria that smelled like garlic, olive oil, and dreams. While waiting for my pasta, the waiter casually dropped a basket of long, thin breadsticks on the table. At first, I thought they were just for decoration. (Don’t judge me!) But one bite — that crisp snap, the delicate olive oil flavor, the whisper of salt — and I was hooked. I ended up ignoring the pasta. True story.

Ever since, grissini have held a crunchy little corner of my heart. So today, I’m bringing that magic to your kitchen.

So… What Exactly Are Grissini?

Grissini are thin, crispy breadsticks made from simple ingredients like flour, olive oil, water, salt, and yeast.
They can be twisted, rolled in seeds, wrapped with prosciutto, or dipped in everything from cheese sauce to balsamic glaze.

Think of them as the Italian cousin of pretzels — only airier and more elegant.

Table of contents

• A Bite of History (Literally)
• Ingredients & Tips on Flour (Important!)
• Step-by-Step Grissini Recipe
  • 1. Activate the Yeast
  • 2. Make the Dough
  • 3. Let It Rise
  • 4. Shape Your Breadsticks
  • 5. Bake
• Delicious Pairings You’ve Gotta Try
• Grissini Variations to Keep It Fun
• Common Mistakes (And Easy Fixes)
• Pro Tips from the Breadstick Whisperer
• Other Bread recipes

A Bite of History (Literally)

Grissini were born in Piedmont, Italy around the 17th century — and legend has it that a young duke of Savoy couldn’t digest normal bread. So his clever baker whipped up these long, slender sticks that were light, crunchy, and easy on the tummy. Not only did the duke survive (yay!), but grissini became a royal obsession… and a permanent guest at Italian tables.

👉 Ever nibbled on those fancy breadsticks at an Italian restaurant and thought, “I want these at home!”? You’re in the right place.

Ingredients & Tips on Flour (Important!)

Here’s what you’ll need:

• 2 cups (250g) bread flour (or see note if using all-purpose)
• 1 tsp salt
• 1 tsp sugar
• 1 tsp active dry yeast
• ¾ cup (180ml) warm water
• 2 tbsp olive oil
• Optional: sesame seeds, rosemary, sea salt, chili flakes

🧑‍🏫 Flour Matters!
Using bread flour gives you a better chew and crunch thanks to the higher gluten content (~12–13%).
If you’re using all-purpose flour (with less gluten), consider adding:

• 1 tsp vital wheat gluten (for structure)
• OR 1 tsp bread improver (to support elasticity and rise)

🧠 Breadstick vs. Grissini?
“Breadsticks” can mean the softer, fluffier American kind.
Grissini, however, are Italian and crisp all the way through.

Step-by-Step Grissini Recipe

1. Activate the Yeast

Mix sugar, yeast, and warm water. Let it bubble for 10 minutes.

2. Make the Dough

In a large bowl (or stand mixer), combine flour and salt. Add yeast mix and olive oil. Knead for 7–10 minutes until smooth and elastic.

💡 Feeling sticky? Add a spoon of flour. Too dry? A splash of water.

3. Let It Rise

Cover and rest in a warm spot until doubled in size. About 45 minutes.

4. Shape Your Breadsticks

Roll the dough into a thin rectangle. Cut into strips (¼ inch wide) and roll each into long sticks. You can even twist them or roll in seeds for flair.

👩‍🎨 This is your moment — make them rustic or restaurant-perfect!

5. Bake

Brush with olive oil. Sprinkle with sea salt, sesame, or herbs. Bake at 200°C (400°F) for 15–20 minutes until golden and snappy.

Delicious Pairings You’ve Gotta Try

• Wrapped with prosciutto – A classic antipasto.
• Dipped in herbed cream cheese or hummus – Hello snack heaven.
• Served alongside soup or salad – Add crunch without croutons.
• With an aperitivo (wine or spritz) – Instant Italian evening.

🍷 What would you dip your grissini in? Drop it in the comments — I’m always looking for snack inspiration!

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Grissini Variations to Keep It Fun

• Cheesy Grissini – Mix parmesan into the dough
• Herbed Grissini – Add rosemary, thyme, or oregano
• Spicy Grissini – Toss in a pinch of chili flakes or cracked pepper
• Whole Wheat Grissini – Sub half the flour with whole wheat for a nutty bite
• Sweet Grissini – Brush with butter + cinnamon sugar after baking!

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Common Mistakes (And Easy Fixes)

Problem	Fix
Dough isn’t rising	Check your yeast — is it fresh?
Grissini are soft	Bake longer or roll thinner
Dough is too sticky	Add a little more flour
They don’t crisp	Let cool on a rack — no soggy bottoms!
They all look… weird	Embrace the rustic charm — grissini are hand-rolled, not cloned 😄

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Pro Tips from the Breadstick Whisperer

• Let them cool fully before storing — this keeps them crunchy
• Make a big batch — they keep well in a sealed jar for up to 5 days
• Double up the dough and freeze half for next time
• Use a pizza cutter to slice perfect strips

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Other Bread recipes

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There’s something deeply satisfying about making your own grissini. They’re elegant, easy, and give you major Italian nonna vibes — even if you’ve never been to Italy. Whether you’re serving them up for a party, a cozy dinner, or just snacking between Zoom calls (guilty!), these breadsticks are bound to impress.

So go ahead — roll, twist, and bake your way to crunchy, golden perfection.

Tried this recipe? Made a wild variation? Tag me or drop your genius in the comments. Let’s turn snack time into something special.