These homemade grissini are crisp, golden breadsticks perfect for snacking, dipping, or serving with soups and salads. Made from a simple dough and shaped by hand, they’re rustic, crunchy, and full of that satisfying bakery-style bite. Twist them into spirals, keep them classic, or top with herbs, seeds, or cheese — this recipe is endlessly versatile and seriously addictive.
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Ingredients:
• 1⅔ cups (200 g) all-purpose flour
• 4½ tbsp (2.5 fl oz / 70 g) water
• 2 tbsp sugar
• 1 tbsp salt
• 1 tbsp olive oil (+ extra for greasing and hands)
• 1 pinch dry yeast
• Semolina flour (for dusting, optional)
Recipe:
1. Activate and mix:
In a bowl, mix water, yeast, sugar, and salt. Stir until dissolved.
Add 1 tbsp olive oil and mix again.
2. Add flour:
Gradually add flour in batches, mixing with a spoon or spatula until fully combined.
3. Knead:
Transfer dough to a floured surface. Oil your hands and knead for at least 10 minutes until smooth.
4. First rise:
Shape the dough into a ball. Lightly oil a bowl, place the dough inside, turning to coat all sides.
Cover with plastic wrap and let rise until doubled in size.
5. Shape grissini:
Dust your work surface with flour or semolina.
Transfer the dough, shape into a log, and divide into equal-sized pieces.
Roll each piece into a long thin stick (about 10–12 inches).
If desired, flatten and twist them into spirals.
6. Prepare for baking:
Place shaped grissini on a parchment-lined baking tray.
7. Bake:
Bake at your oven’s maximum temperature (ideally 230–250°C / 450–480°F) for 12–15 minutes, or until crisp and golden.
Thinner sticks will bake faster — watch closely.
8. Cool and serve:
Let cool on a wire rack and enjoy as-is or with dips, soups, or antipasto.
Ingredients: flour 200gr (7 oz), water 70gr (2.5 oz), sugar
2tbsp, salt 1 tbsp, yeast 1 pinch Mix the water, yeast, salt, and sugar in a bowl until the
sugar and salt dissolve Pour in 1 tablespoon of olive oil and stir to combine Add flour in batches for easier kneading. Mix with a spoon or spatula until fully combined. Transfer the dough onto a board Oil your hands and knead the dough
for at least 10 minutes. Shape the dough into a ball. Grease the bowl with olive oil, put the dough ball in Cover with plastic wrap and let it rest
until it doubles in size. Dust the work surface with flour, preferably semolina. Transfer the dough and shape it into a roll. Divide the dough into desired-sized chunks. Roll each dough chunk into a long, thin stick If desired, flatten the dough sticks and twist them into
spirals. Place the grissini on parchment paper. Bake at the highest temperature until crunchy,
about 12–15 minutes depending on thickness.
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