• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Course » Side Dishes » Grissini Italian Breadsticks

Grissini Italian Breadsticks

By: Rosemary Published: February 5, 2023 Updated on: February 5, 2023

Jump to Recipe Print Recipe

Long crunchy sticks of bread better known as Grissini or Italian Breadsticks. These homemade breadsticks make the perfect appetizer or serve with a bowl of soup or stew.

Grissini with cold meat, olives, artichokes on a board.

There are some foods in Italian that everyone knows about,  so there is really no need to translate. Such as Pizza, Pasta and Prosciutto!

Table of Contents

  • Where did Breadstick originate?
  • Recipe Ingredients
  • Make sure the yeast is still active
  • How to add yeast to the recipe
  • How to Make Grissini / Breadsticks
  • What additions can you add?
  • FAQs
  • How to store them
      • Never Miss a Recipe!
  • More Yeast Dough Recipes
  • Grissini / Italian Breadsticks
    • Ingredients US CustomaryMetric 1x2x3x
    • Instructions 
      • ** If you wish to add seeds or chopped rosemary to the dough than add it before the rising time. Gently knead into the dough and continue with the recipe.
      • **If you wish to add seeds or chopped rosemary before baking the breadsticks, then brush with a little olive oil and sprinkle with seeds or rosemary.
    • Notes
    • Nutrition

Where did Breadstick originate?

But other foods maybe the less known foods such as these crunchy Grissini I wasn’t sure about. And I knew everyone would know what a bread stick was. But did you also know that breadsticks really are Italian, they originated in Turin Italy.

The legend is, that back in 1679 the Court Doctor ordered the Court Baker to invent a type of bread to feed the future King Vittorio Amedeo II. He was very unhealthy and could not digest the soft inside of the bread.

And so the Grissini / Breadstick was invented. The success of these Breadsticks was extremely quick, probably because they were easier to digest than regular bread and because they could be kept long, in fact weeks without going bad.

Another interesting story is that a famous admire of these Breadsticks was Napoleon Bonaparte, it is said that he created at the beginning of the 19th century a bus service that ran between Turin and Paris.

That was or so they say,  mainly dedicated to transporting what he called “Les Petits Batons de Turin”.

Recipe Ingredients

  • Water – luke-warm water
  • Salt
  • Honey – or granulated sugar
  • Flour – bread flour or all purpose flour
  • Yeast – active dry yeast
  • Olive oil
Breadsticks in a glass and 3 on the board with prosciutto.

Make sure the yeast is still active

The yeast you are using could be old or dead, to tell if the yeast is still active, in a small bowl add a 1/2 cup of water, sprinkle 1 1/2 teaspoons of yeast and a pinch of sugar over the top, stir it up, then let it stand for about 5 minutes.

If the yeast is still active, it will dissolve completely into the water and the liquid will start bubbling.

Make sure your water isn’t too hot or too cold. Too hot and you will kill the yeast, too cold and it will take a long time for the dough to rise. The perfect temperature is 100-110F.

How to add yeast to the recipe

Before I made this dough I did a little research on the best way to make dough rise, I noticed that some people let the dough sit for 5 minutes in slightly warm or tepid water, others add it to their flour and then add the liquid on top.

I discovered a post by Tom Lehmann “The Dough Doctor” that basically said that both these methods can have ill effects on the dough.

Grissini on a board with two wrapped in prosciutto.

How to Make Grissini / Breadsticks

In the bowl of a stand mixer with the dough hook attachment add the water, salt and honey, then place the flour on top and add the yeast, mix on low speed to start then increase to medium speed for 2 minutes, add the olive oil and continue to mix for about 5-7 minutes or until you have a compact and elastic dough that comes away from the sides of the bowl.

Move the dough to a lightly floured flat surface and knead a few time to shape into a ball. Place in a lightly oiled bowl and cover with a clean kitchen towel or plastic wrap. Place in a draft free warm area to rise. Let rise until doubled in bulk.

bread sticks how to make from the dough to rising to forming the sticks

Remove the dough from the bowl and place on a sheet of parchment paper that is lightly oiled, form into a flat rectangle shape and cut small pieces of dough.

Stretch with your fingers to form long sticks. Place the sticks on the prepared baking sheets and bake until golden brown. Let cool and serve.

What additions can you add?

If you wish to add seeds such as poppy seeds or sesame seeds or add some chopped herbs such as rosemary or a sprinkle of Italian seasonings, even some freshly grated parmesan cheese to the dough. Gently knead the additions into the dough and continue with the recipe.

If you wish to add seeds or chopped rosemary before baking the breadsticks, then brush with a little olive oil or melted butter or even garlic butter, and sprinkle with seeds or rosemary.

FAQs

Can I use instant yeast?

Yes you can, instead of 1 teaspoon of active dry yeast use 3/4 teaspoon of active dry. Add it to the recipe the same way, the rising time will be quicker so keep your eye on the dough.

What to serve with breadsticks

I like to serve these as an appetizer with prosciutto and cheese or along a bowl of soup or stew or even as an accompaniment with a simple salad.

Can the dough be made by hand?

Yes it can, add the ingredients to a large mixing bowl and mix together with a wooden spoon until almost combined, move the dough to a lightly floured flat surface and knead until elastic, this should take about 10-12 minutes, then continue with the recipe.

How to store them

The completely cooled breadsticks should be stored in an airtight container and kept at room temperature. They will keep for up to 5 days. I don’t recommend freezing them.

Italian Breadsticks / Grissini are really tasty and crunchy, they make a delicious appetizer, serve with your favourite soup or stew or as my daughter loves, as an afternoon snack. Enjoy!

Grissini on a board some wrapped in prosciutto.
Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    More Yeast Dough Recipes

    • Best Pizza Dough
    • Panettone Italian Christmas Sweet Bread
    • Homemade Pesto Dinner Rolls
    Grissini on a board some wrapped in prosciutto.

    Grissini / Italian Breadsticks

    Rosemary Molloy
    Long crunchy sticks of bread better known as Grissini or Italian Breadsticks.  These crispy sticks make the perfect appetizer, snack or serve with a bowl of soup or stew.
    5 from 10 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    rising time 1 hour hr 30 minutes mins
    Total Time 15 minutes mins
    Course antipasto, Appetizer, Bread and Pizza, Snack
    Cuisine Italian
    Servings 25 breadsticks
    Calories 44 kcal

    Ingredients
     
     

    • ½ cup + 1 tablespoon water (lukewarm) (135 grams total)
    • ½ teaspoon salt
    • ½ teaspoon honey or sugar
    • 1¾ cups + 1/2 tablespoon all purpose flour (222 grams total)
    • 1 teaspoon active dry yeast
    • 2¼ tablespoons olive oil

    Instructions
     

    • In the bowl of a standup mixer with the hook attachment add the water, salt and honey, then place the flour on top and add the yeast, mix on medium speed for 2 minutes, then add the olive oil and continue to mix for about 5-7 minutes or until you have a compact and elastic dough.
    • Remove the dough** to a flat surface and knead a few time to shape into a ball. Place in a slightly oiled bowl and cover with a clean tea towel or plastic wrap.  Place in a draft free warm area to rise.  Let rise for approximately 90 minutes or doubled in bulk.
    • Pre-heat oven to 425F (220C).  Line 2 cookie sheets with parchment paper.
    • Remove dough from the bowl and place on a lightly oil flat surface, shape into a flat rectangle shape and cut small pieces of dough.  Stretch with your fingers to form long sticks.  Place sticks** on prepared cookie sheets and bake for approximately 8-10 minutes or until golden.  Let cool and serve.  Enjoy!

    ** If you wish to add seeds or chopped rosemary to the dough than add it before the rising time. Gently knead into the dough and continue with the recipe.

      **If you wish to add seeds or chopped rosemary before baking the breadsticks, then brush with a little olive oil and sprinkle with seeds or rosemary.

        Notes

        Instead of 1 teaspoon of active dry yeast use 3/4 teaspoon of active dry. Add it to the recipe the same way, the rising time will be quicker so keep your eye on the dough.
        The completely cooled breadsticks should be stored in an airtight container and kept at room temperature. They will keep for up to 5 days. I don’t recommend freezing them.

        Nutrition

        Calories: 44kcalCarbohydrates: 6gProtein: 1gFat: 1gSodium: 46mgPotassium: 13mgCalcium: 1mgIron: 0.4mg
        Keyword breadsticks, grissini, homemade breadsticks, Italian grissini
        Tried this recipe?Let us know how it was!

        Updated from August 24, 2018

        Share

        Share
        Pin
        Email

        Subscribe Today

        Never Miss a Recipe!

        Subscribe today and receive my free e-book of recipes!

          We won't send you spam. Unsubscribe at any time.


          Appetizers & Snacks, Bread & Yeast Breads, Holiday Appetizers & Side Dishes, Side Dishes, Snacks

          Related

          Comments

            Leave a Reply Cancel reply

            Your email address will not be published. Required fields are marked *

            Recipe Rating




            This site uses Akismet to reduce spam. Learn how your comment data is processed.

          1. Shiyara Dassanayake says

            October 30, 2020 at 10:52 am

            Can I make this using instant yeast

            Reply
            • Rosemary says

              October 30, 2020 at 2:10 pm

              Hi Shiyara yes you can just be sure to use less instant yeast, for every teaspoon of active dry you should use 3/4 teaspoon of instant. And rising time will probably be shorter. Hope that helps.

              Reply
          2. Kate says

            September 12, 2019 at 5:43 am

            5 stars
            Made these for a baby shower on a charcuterie. Seasoned with italian and garlic and another batch with greek seasonings sprinkled with a little dill weed … both so yummy. I got a wonderful crunch outside with just a perfect bit of chewiness inside! I used a pizza wheel to cut my strips. Definitely worth making again and again, and perfect for entertaining! Thank you for sharing!

            Reply
            • Rosemary says

              September 13, 2019 at 8:15 am

              Hi Kate, thanks so much, love the additions. Have a great weekend.

              Reply
          3. Stefanie Scaturchio says

            October 9, 2018 at 5:27 pm

            5 stars
            i made these and they were very good. Can I ask you about the ” + 1/2 tablespoon flour.”..I don’t think I was that precise in measuring half a tablespoon as it doesn’t seem to me that it would make that much of a difference?? These were easy to make. Love all your recipes. I also have been making many from your new cookbook. So far, all of them have been very good. Thank you,

            Reply
            • Rosemary says

              October 10, 2018 at 3:35 pm

              Hi Stefanie, the reason for the 1/2 tablespoons or there abouts you see on Italian recipes are because they are usually from Italian friends or family that I get in grams, so I use a scale to measure it out and usually there are extra tablespoon or two. 🙂

              Reply
          4. Stefanie Scaturchio says

            October 7, 2018 at 1:27 am

            5 stars
            i made these today with sesame seeds and everyone loved them! Thanks for another great recipe.

            Reply
            • Rosemary says

              October 7, 2018 at 2:33 pm

              Hi Stefanie, thanks so much, so glad everyone enjoyed them. Have a wonderful Sunday.

              Reply
          5. Linda Ramirez says

            August 24, 2018 at 8:20 pm

            5 stars
            I’m having such a good time with this site! I made these bread sticks, and they were perfect. My family loved them. Thanks so much, and keep up the good work.

            Reply
            • Rosemary says

              August 26, 2018 at 9:24 am

              Hi Linda, thanks so much, glad you enjoyed them. Have a great Sunday.

              Reply

          Hi, I'm Rosemary.

          Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

          Most Popular

          pizza dough 3 rounds on parchment paper

          Best Pizza Dough

          puff pastry cut in half stacked.

          Quick & Easy Homemade Puff Pastry

          Homemade Potato Gnocchi

          Pieces of fudge on parchment paper.

          Old Fashioned Chocolate Fudge

          Sauce and pasta in a bowl with some on a fork.

          Authentic Bolognese Sauce

          5 stacked lemon cookies.

          Italian Lemon Cookies

          Filter By Date

          Readers Favorite Trending Recipes

          puff pastry cut in half stacked.

          Quick & Easy Homemade Puff Pastry

          Blueberry strudel on a black plate.

          Easy Ricotta Blueberry Strudel

          pizza dough 3 rounds on parchment paper

          Best Pizza Dough

          Homemade Potato Gnocchi

          Ingredients.

          • Beef
          • Chicken
          • Chocolate
          • Eggs
          • Fish & Seafood
          • Pasta
          • Pork

          Course.

          • Appetizers & Snacks
          • Breakfast / Brunch
          • Drinks
          • Lunch
          • Main Dish

          Browse.

          • About Me – Rosemary Molloy
          • Contact
          • Disclosure/Privacy
          • Recipe Index
          Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
          Design by Pixel Me Designs