Crunchy Homemade Grissini (Italian Bread sticks)

These authentic Crunchy Homemade Grissini are slender, pencil-thin Italian breadsticks from Piedmont, made with simple dough enriched with olive oil. Hand-rolled or pulled into irregular shapes, they bake to a satisfying snap with golden crusts—ideal for pairing with prosciutto, cheese, dips, or wine, delivering classic rustic Italian crunch.

Why You’ll Love This recipe in long form

You’ll adore these Crunchy Homemade Grissini because they’re incredibly simple yet deliver that addictive snap and airy crispness you find in the best Italian restaurants—no fancy equipment needed, just your hands for shaping! The dough comes together quickly with minimal kneading, rises beautifully, and bakes into light, crunchy sticks with deep golden color and subtle olive oil flavor.

Their irregular, rustic look adds charm, while the satisfying crunch makes them irresistible as a snack, appetizer, or accompaniment to charcuterie boards, soups, salads, or aperitivo. They’re naturally vegan, customizable with seeds or herbs, and far superior to store-bought—once you taste the fresh-baked difference, you’ll never go back. The aroma wafting from the oven will have everyone hovering in the kitchen!

Yield: 8 serves

Crunchy Homemade Grissini (Italian Breadsticks)

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Crunchy homemade Grissini: thin, golden Italian breadsticks with perfect snap—easy rustic appetizer or snack!

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

• 3¾ cups (500g) bread flour or "00" flour (plus extra for dusting)
• 1 teaspoon instant yeast (or 7g active dry)
• 1 teaspoon fine sea salt
• 1¼ cups (300ml) warm water
• ¼ cup (60ml) extra virgin olive oil (plus extra for brushing)
• Semolina flour for dusting and rolling
• Optional toppings: sesame seeds, poppy seeds, flaky sea salt, rosemary, etc.

Instructions

1. Wake up the yeast party! In a large bowl, mix flour, instant yeast, and salt. Make a well in the center, pour in warm water and olive oil—stir with a spoon or hands until a shaggy dough forms. It’ll be soft and slightly sticky—perfect for crisp magic!
2. Knead with gentle love. Turn dough onto a lightly floured surface and knead 5-7 minutes until smooth and elastic. If too sticky, add flour sparingly. Shape into a ball—feel how soft and promising it is!
3. First rise for lightness. Place dough in a lightly oiled bowl, cover with damp towel or plastic, and let rise in a warm spot 45-60 minutes until doubled—watch it puff up beautifully!
4. Preheat and prep like a pro. Heat oven to 400°F (200°C). Line 2-3 baking sheets with parchment and dust generously with semolina—this prevents sticking and adds extra crunch.
5. Shape the rustic sticks. Punch down risen dough gently. On a semolina-dusted surface, pat or roll into a rough rectangle about ½-inch thick. Cut into ½-inch wide strips with a knife or pizza cutter.
6. Stretch or roll for drama. Take each strip and gently stretch by hand (traditional stirati style) or roll lightly to 10-14 inches long and pencil-thin—irregular shapes are charming and authentic!
7. Top and arrange prettily. Place sticks on prepared sheets (not touching). Brush lightly with olive oil, then sprinkle with flaky salt, seeds, or herbs—press gently so they stick.
8. Second rest for fluff. Let shaped grissini rest 10-15 minutes while oven finishes preheating—this helps them puff slightly for better texture.
9. Bake to golden perfection. Bake 15-20 minutes until deep golden and crisp—rotate sheets halfway. They’ll sound hollow when tapped and snap when broken—irresistible
10. Cool and enjoy the crunch! Remove from oven, cool on racks (resist nibbling hot—they crisp as they cool!). Bundle in a jar or basket for serving—pair with cheese, olives, or wine for pure Italian joy!

Notes

Traditional Piedmontese grissini are hand-pulled for irregularity—embrace imperfections for authenticity. High oven temp ensures crunch; don't underbake. Dough can be made ahead and refrigerated overnight for better flavor. Use oiled hands for easier handling. Naturally vegan and egg-free.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 495Total Fat 10gSaturated Fat 1gUnsaturated Fat 9gSodium 281mgCarbohydrates 87gFiber 3gSugar 0gProtein 14g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

• For maximum crunch, bake until deep golden—watch closely in the last minutes to avoid burning.
• Use semolina or coarse flour for dusting to prevent sticking and add extra crisp texture.
• Roll or pull gently; uneven thickness creates charming rustic shapes with varied crunch.
• Brush lightly with oil before toppings for better adhesion of seeds or salt.
• Bake in batches if needed; overcrowding reduces crispiness—use multiple sheets.
• Store in airtight container to maintain snap; refresh in hot oven if they soften.

Ingredients Notes

• Bread flour or Italian “00” flour: Bread flour gives excellent structure and chew leading to crisp results; “00” yields a finer, more tender crumb—blend if desired for authenticity.
• Extra virgin olive oil: Adds rich flavor and tenderness; use a good fruity one as it’s prominent in the final taste.
• Active dry or instant yeast: Both work; instant is quicker with no proofing step.
• Semolina flour: Ideal for dusting and rolling—prevents sticking and gives a signature gritty exterior crunch.
• Fine sea salt: For dough; flaky sea salt or coarse for topping enhances crunch and flavor bursts.
• Warm water: Around 100-110°F to activate yeast properly without killing it.

Variations and Substitutions

• Add sesame, poppy, fennel, or nigella seeds by rolling dough in them before baking for nutty crunch.
• Incorporate fresh rosemary, thyme, or oregano into dough or as topping for herby aroma.
• For cheesy twist, mix grated parmesan or pecorino into dough or sprinkle on top.
• Spice it up with chili flakes, cracked black pepper, or garlic powder in dough.
• Use whole wheat flour for half the amount for nuttier flavor (add extra water if dry).
• Gluten-free: Try 1:1 GF blend with xanthan gum—texture will be less airy but still crunchy.
• Vegan by default; substitute butter for oil in some traditional versions if preferred.

Storage Options

Store cooled grissini in an airtight container or paper bag at room temperature for up to 2 weeks—they stay crisp longest this way. Avoid plastic bags as they soften. Freeze in airtight bags for up to 2 months; thaw at room temp and crisp in 350°F oven 3-5 minutes. Do not refrigerate.

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