“Grissini” Italian Crunchy Breadsticks

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Grissini are the classic Italian crunchy breakfast that you would generally find on the table of the restaurant upon arrival. Their use is mostly to calm down the hunger while you wait for your dinner to arrive, but they can also often be served during Aperitivo or as appetizers with charcuterie and cheese.

No matter what your age or your level of hunger is when you sit at the table and find a basket of Grissini breadsticks looking at you, you take one. And then another one, and another one. They’re so crunchy and addictive! It’s a great way to start any meal, especially if accompanied by a bubbly drink.

I like them thin and very crunchy, but you can also make them a bit thicker. You can also twist them or flatten them. Try different sizes to find which one you like the most!

How do you eat Grissini?

Grissini breadsticks would be perfect for Aperitivo, accompanied by Prosecco or Aperol Spritz. You can serve them on a charcuterie board as they go perfectly with cheese and Italian charcuterie. My favorite way to eat them is by rolling a slice of Parma ham around them.

They’re also perfect with dips and with hummus, thanks to their long shape. Or why not, eat them on their own as a snack. Bring them to a picnic in the park or eat them in your garden or terrace in summer with a bubbly drink.

How to make Italian breadsticks

First, divide the warm water into 2 bowls and add the honey and instant dry yeast in one. Let it sit for a few minutes. In the other bowl with water dissolve the salt.

In a large bowl or in a stand mixer, add the sifted flour and add the water with honey and yeast. Start mixing, then add the olive oil and the remaining water with salt. Mix for a few minutes until you get an elastic dough (1), then transfer the dough to a cutting board dusted with semolina flour. Flatten the dough and give it a roughly rectangular shape which will make it easier to cut it later (2).

Brush the top with a bit of olive oil and dust with some semolina. Cover the dough with a cloth and let it rest for about 1 hour. Preheat the oven at 200°C / 400°F.

With a knife, cut the dough into strips and pull them with your hands until you get the desired thickness for the breadsticks (3). Place them on a lined baking sheet (4). If you want to make them a bit fancier, brush them with a bit of olive oil and sprinkle sesame seeds, poppy seeds, or any other seasoning of your choice on top.

Bake in the preheated oven for 15-20 minutes or until they turn golden. Don’t take them out if they’re still white or they will be chewy and not crunchy.

Ingredients Substitutions

Some ingredients in this recipe can be easily substituted if you don’t have them available or if you want to change the flavor a bit. But keep in mind that the end result may differ from the original recipe.

• Instant Dry Yeast: If you can’t use instant dry yeast, you can substitute it with baking powder in equal amounts. In that case, you don’t have to dissolve it in water but you can mix it directly into the flour.
• Honey: You can substitute honey with barley malt (preferred) or simply with granulated sugar. Make sure the sugar is completely dissolved in the warm water before you combine it with the other ingredients.
• All-Purpose Flour: You can use wholemeal flour, spelt flour, or any other flour that can also be used to make bread.
• Olive Oil: In place of olive oil, you can use any other vegetable oil you have available, but keep in mind that the flavor of breadsticks may be different.
• Semolina Flour: Semolina is not a mandatory ingredient for this recipe but it gives the breadsticks a nice and rustic texture. You can replace it with cornflour or any other flour you have.

The Recipe

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