Classic crispy Italian breadsticks, also known as grissini in Italy, are great as a snack or served on the side of any meal. These are simple to make and taste just like they came from a restaurant!
Grissini breadsticks are one of those things I had to make over and over again until I got the recipe just right. The ingredients, the thickness and length of each strip of dough, the temperature and baking time, the saltiness—they all make a big difference when making grissini. But it was all worth the hard work because I’m about to share with you a delicious restaurant-quality breadsticks recipe.
How to make grissini breadsticks
Making homemade breadsticks is much simpler than you might think!
- Make the dough. Using a mixer fitted with the dough hook, mix all ingredient on low speed until well combined, 2-3 minutes. Increase mixer speed to medium-low and mix for another 5 minutes.
- Let the dough rise. Cover the mixing bowl with plastic wrap and let sit for one hour at room temperature.
- Preheat your oven to 375°F/190°C. Line two baking sheets with parchment paper.
- Shape the breadsticks. Divide dough into 24 pieces, each weighing about 25g (1 oz). Roll each piece into a log that is roughly 10-inches long ¼-1/2 inch wide, depending on how thick you want them. Keep in mind that the breadsticks will expand during baking. Place on prepared baking sheets, allowing sufficient space between each stick. If you like, brush them with olive oil and sprinkle with Parmesan cheese or sesame seeds.
- Bake. Bake for 20-25 minutes or until light golden and crisp. While the first batch is baking, cover the other baking sheet with plastic wrap until it’s ready to go into the oven.
Note: For parmesan breadsticks, reduce the salt by half and add 3 tablespoons of freshly grated Parmesan cheese to the dough.
Bread flour or all-purpose flour?
I’ve been making homemade breadsticks mostly with bread flour, but I tested the recipe with all-purpose flour and they tasted amazing! The texture isn’t quite as bready, but I like both versions.
Shaping grissini breadsticks
I usually split the dough into pieces and shape each one individually into a strip, however there is another trick if you prefer: lightly flour the work surface and shape the dough into a square, about 10×10-inches. Cut the dough into ½-inch wide (or thinner) strips. You can roll each strip with your fingertips for a rustic look or just leave it as is.
When shaping the strips, their size and how long or thick they are is totally up to you. I like them a bit thicker than the very thin Italian ones, but this recipe will work for either. Still, I suggest not making them thicker than ½-inch. If you choose to make them very thin, you’ll need to bake them for less time than the recipe suggests, just until they’re golden.
Note: Make sure the strips of dough are as equal as possible in size so that they bake evenly.
More of my favorite bread recipes
- No-Knead Bread: A delicious, rustic white bread that requires no kneading at all.
- Focaccia: Crispy on the outside and soft on the inside.
- Garlic Knots: There’s so much garlic flavor in these fluffy garlic knots.
- Perfect Challah: Lightly sweet, soft, fluffy, and fairy-free.
Crispy Italian Breadsticks (Grissini) Recipe
Classic crispy Italian bread sticks, great as a snack or on the side of any meal These are simple to make and taste just like they came from a restaurant!
Ingredients
Make the breadsticks:
- 2 ¾ cups (380g) bread flour or all-purpose flour*
- 1 teaspoon instant dry yeast
- ¾ cup plus 1 tablespoon (195 ml) warm water
- ¼ cup (60 ml) olive oil
- 2 tablespoons (30g) unsalted butter, melted and slightly cooled
- 1 ¼ teaspoons fine salt
Optional:
- Olive oil , melted butter, or water, for brushing
- Sesame seeds or Parmesan cheese , for sprinkling
Instructions
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Using a mixer fitted with the dough hook, mix all ingredients (flour, instant dry yeast, warm water, olive oil, butter, and salt) on low speed until well combined, 2-3 minutes. Increase mixer speed to medium-low and mix for another 5 minutes. Cover bowl with plastic wrap and let sit for one hour at room temperature.
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Preheat oven to 375°F/190°C. Line two baking sheets with parchment paper.
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Divide dough into 24 pieces, each weighing about 25g. Roll each piece into a log that is roughly 10-12 inches long, depending how thin you want them, and ¼-1/2 inch wide. Keep in mind that they will expand during baking. Place on prepared baking sheets, allowing sufficient space between each stick. If you like, brush them with oil or water and sprinkle with Parmesan cheese or sesame seeds.
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Bake for 20-25 minutes or until light golden and crisp. While the first batch is baking, cover the other baking sheet with plastic wrap until it’s ready to go into the oven.
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Allow breadsticks to completely cool on a wire rack. They will keep in an airtight container for up to 5 days.
Recipe Notes
*I prefer using bread flour because it provides more structure for the dough, but you can use all-purpose if that’s what you have on hand.
