Grissini (Italian Breadsticks)

  • Yield : 30
  • Prep Time : 45m
  • Cook Time : 35m
  • Ready In : 3:20 h

Crispy Italian bread sticks. If you can resist just eating them straight away as is, serve with a tomato based dipping sauce. Yum!

Traditionally, Grissini is a crisp breadstick, not the type you get at certain pizza shops; but this recipe can be made either way. (Method in recipe below.)

(Pictured: After dividing the dough in 2, I rolled out the first half, then divided it into 5, topping each with different toppings. Strips were cut very thin and 2 strips with different toppings twisted to form each breadstick. Blog post here: Grissini – With A Twist)

Topping suggestions: chopped fresh herbs, spices, sesame seeds, sea salt, cracked peppercorns, poppy seeds, flax, garlic, shredded cheese, or cinnamon & sugar.


  • 2 1/2 cups all purpose flour
  • 1/4 cup whole wheat flour
  • 2 tbsps. dark rye flour
  • 1 tsp. active dry yeast
  • 3/4 tsp. salt
  • 1 cup water
  • 1 tbsp. oil
  • egg white with water, or butter (for wash) (optional)
  • toppings (optional)


Step 1

Combine dry ingredients in medium sized bowl. Combine water and oil in measuring cup.

Step 2

Gradually add wet ingredients to dry ingredients until dough forms a ball.

Step 3

Turn out on lightly floured surface and knead for 5 minutes or until soft and elastic.

Step 4

Place in oiled bowl, turning once to coat. Cover with plastic and leave on counter until at least doubled in size. (About 2 hours.)

Step 5

Divide dough in 2, wrap one half in plastic and put aside. On lightly floured surface roll out remaining dough into roughly a rectangle of 1/8 - 1/4" thickness. Use knife or pizza cutter to shape edges into rectangle if desired.

Step 6

Preheat oven to 350F. Mix egg white & tsp. water and brush over dough (to help toppings stick). Softened butter or margarine also works. Sprinkle with toppings.

Step 7

Use pizza cutter (or serrated knife) to cut dough into strips 1/4 - 1/2" wide.

Step 8

Shape dough either by rolling back and forth on counter into smooth rounds, or holding either end and twisting.

Step 9

Place on lightly greased baking sheets and bake for 25 - 35 minutes. *For "puffy", softer breadsticks, leave dough covered to rise another 30 - 60 minutes before baking.*

Step 10

Cool on wire racks. Store crispy style in paper bag; softer style in plastic bag..

Comments (14)

  1. posted by Mai Tran on February 5, 2015

    This seems easy. What can we eat with it?

    • posted by admin on February 5, 2015

      We usually eat them with a tomato based dipping sauce. If you want to get fancy with it, you could slow roast a few quartered tomatoes drizzled with olive oil at 200F for about 4 hours.
      Slow roasting will bring out an amazing caramelized flavor.
      Then just buzz them in the food processor and you have a dip!

  2. posted by rj7777 on February 7, 2015

    These sound so good! I am going to have to try making them. Great recipe and who doesn’t love bread!!!!???

    • posted by admin on February 7, 2015

      They make great munchies!:) Let me know how they turn out for you!

  3. posted by barbara langley on February 8, 2015

    Simple and good,love it. Thank you for sharing this recipe.

  4. posted by Jenn Erin on February 20, 2015

    Mmm this looks so good. I love munching on bread sticks

  5. posted by babybrat09 on February 22, 2015

    These look good & seem fairly easy to make…might have to try them soon.

  6. posted by Maria Morais Sarmento on February 23, 2015

    Looks great! I’ll try this around here and see how it goes!

    • posted by admin on February 24, 2015

      These didn’t last long here. They are so easy to grab as a munchable.:)

  7. posted by Sue King on February 24, 2015

    These sound great ! Another thing I have to try !! Thank you for sharing !!

  8. posted by krysprincess on February 27, 2015

    sounds delicious

  9. posted by DEBRA GIFFORD on February 28, 2015


  10. posted by Maria Morais Sarmento on March 16, 2015

    I love grissini but have never tried to do it myself, must try it sometime :)


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