Crispy Breadsticks (Grissini)

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.