Classic crispy Italian bread sticks, great as a snack or for dipping. 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.
Bread flour or all-purpose flour?
I’ve been making homemade breadsticks mostly with bread flour, but since I know many of you don’t have it easily accessible, I tested it with all-purpose flour and there is good news! They tasted amazing even with the different flour. The texture isn’t quite the same, but I like both versions.
Shaping
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 25*25 cm. Cut the dough into 1cm-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 1cm. 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.
Make sure the strips of dough are as equal as possible in size so that they bake evenly.
For Parmesan breadsticks reduce the salt by half and add 3 tablespoons freshly grated Parmesan cheese.
- 2 ¾ cups (380 g) 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 (30 g) unsalted butter, melted and slightly cooled
- 1¼ teaspoons fine salt
- Olive oil, melted butter, or water, for brushing
- Sesame seeds or Parmesan cheese, for sprinkling
- 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. Cover bowl with plastic wrap and let sit for one hour at room temperature.
- Preheat oven to 375F/190C. Line two baking sheets with parchment paper.
- Divide dough into 24 pieces, each weighing about 25g. Roll each piece into a log that is roughly 25cm long (or 30cm if you like them extra thin) and ½-1 cm wide, depending on how thick you want them. 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.
- 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.
- Allow breadsticks to completely cool on a wire rack. They will keep in an airtight container for up to 5 days.
18 Comments
Kathleen Stickel
June 12, 2017 at 5:27 pmOutstanding recipe! Thank you for perfecting the recipe. It’s everything thing you described and more. It’s definitely a true Italian breadstick, just like my Italian grandmothers used to make.
Susan
June 19, 2017 at 9:13 amHi, Just curious – you don’t mention a temperature for the liquid. I’m assuming not cold, correct?
Shiran
June 20, 2017 at 3:45 amYes, the water should be warm to the touch.
Albert Bevia
January 16, 2018 at 12:34 pmLove these type of crunchy brearsticks, this is a great recipe with easy to follow directions…great stuff
David R Campbell
March 16, 2018 at 3:38 pmJust made these. Excellent! Thank you for the recipe.
Katarina
April 10, 2018 at 12:38 pmThese were great! Do you have any suggestions for other flavours?
Shiran
April 11, 2018 at 9:57 amI only tried it with chopped fresh thyme (about 2 tablespoons), and they were great. You can add chopped fresh rosemary or a few crushed garlic cloves.
Ida
September 16, 2018 at 1:49 pmReally tasty — I did slightly modify the recipe by first ensuring the water was at 120 degrees, and mixed it with the yeast before blending with remaining ingredients. Not sure if that changed the proof but it had a nice snap on the outside and just bread-y enough on the inside. Great flavor!
Heather
January 11, 2019 at 9:55 pmWonderful taste and texture. Used all purpose with Parmesan mixed in and brushed with olive oil and sprinkled with more Parmesan.
Missie Bender
February 3, 2019 at 11:24 pmThis recipe is excellent! I brush the tops with olive oil and sprinkle with Maldon salt before baking … delicious!
I made them as gifts over the holidays and everyone loved them. I just made them again and served them at a dinner party over the weekend. …rave reviews from all.
Cleo
February 15, 2019 at 5:35 pmHi there, I’m really looking forward to try this recipe. I’d like to know if it will still be possible to make them by hand without a mixture? Thanks!
Shiran
February 21, 2019 at 5:31 amIt is possible, it would just take some extra work 🙂
Yarrow Morgan
March 27, 2019 at 8:32 pmI’ve done it by hand and it was great. I used black pepper and kosher salt. Yum
Kathy
March 12, 2019 at 10:28 amI made this recipe, following the directions exactly and the dough was very dry. Hard to work with. What am I doing wrong? The breadstick tasted good but didn’t have that pretty smooth look.
Andrea
March 12, 2019 at 11:01 pmCan I use more olive oil instead of butter?
Shiran
March 17, 2019 at 4:45 amYes, you can. If the dough will be too soft, add a bit more flour.
Rachel
March 18, 2019 at 9:45 pmHi these look so good excited about making them! I’m in middle of making these now I only have extra virgin or extra light olive oil which one can I use 🙈
Barry Miles
March 24, 2019 at 12:54 pmMade these with my daughter for a school project, and they came out amazing, thank you. She really enjoyed it, simple and effective.