Grissini: Crisp Italian Breadsticks

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There’s something quietly satisfying about a plate of homemade grissini. Thin, golden, and impossibly crisp, they’re the kind of thing that looks far more impressive than the effort it takes to make them.

Grissini is a type of bread, but it’s so easy to make-perfect for anyone new to bread baking. There’s no delicate crumb to worry about, no precise proofing window to catch. Just dough, rolled thin, and baked until golden.

You can prepare this by sprinkling it with your favourite spices, such as sesame seeds, black pepper, rock salt or herb salt, find out your favourite flavour;)

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Why You’ll Love This Recipe

• ✔ Entirely plant-based — made with simple, natural ingredients
• ✔ Beginner-friendly — no shaping skills required, just roll and stretch
• ✔ One rise only, ready in under 2 hours start to finish
• ✔ Endlessly adaptable with herbs, seeds, or spices
• ✔ Keeps well for days — perfect for slow, snackable eating

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Ingredients (Makes about 40 Grissini)

Ready in 1h 45mins

Grissini dough　

• 200g strong white flour (bread flour)
• 50g wholemeal flour
• 2g instant yeast
• 5g fine salt
• 2g sugar
• some pepper
• 40g olive oil
• 110ml water

Optional toppings

• Sesame seeds
• Flaky sea salt
• Dried rosemary or oregano
• Cracked black pepper

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 ⚪︎ On the flour: Bread flour gives grissini their characteristic snap. If you only have plain (all-purpose) flour on hand, it will still work — the texture will simply be a touch less crisp.

  ⚪︎ On the wholemeal flour: Wholemeal flour adds depth of flavour and is nutritious. If you don’t have any, you can make it using strong bread flour instead.

  ⚪︎ On the olive oil: Use a good one if you can. With so few ingredients, the oil’s flavour really comes through.

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How to Make Grissini

Step 1: Make the dough

In a large bowl, combine the flour, wholemeal flour, yeast, sugar, salt and pepper, and mix well. Add the olive oil and water, and mix until a rough dough forms.

Once the dough has started to come together, press it down with your hands to bring it together.

Knead for about 8 minutes, until smooth and slightly elastic.

Step 2: Let it rise

Place the dough in a lightly oiled bowl, cover, and leave somewhere warm for 1h, until roughly doubled in size.

Step 3: Shape Grissini

Preheat your oven to 200°C (390°F).

Place the dough on the work surface and roll it out the dough to approximately 15 cm by 30 cm with a rolling pin.

[Tip!]: Sprinkling a little flour on the work surface and the rolling pin will prevent the dough from sticking, making it easier to work with 😉

[Tip!]: If the dough resists stretching, let it rest for a minute. It will relax and roll out more easily.

Cut the dough into strips of your preferred thickness and length. Thicker strips will give a chewy texture, whilst thinner ones will be crispy!

Transfer the bread sticks to a baking tray.

Step 4: Add toppings

Spray the dough with water, sprinkle on some sesame seeds or black pepper, and roll it around – that way, they won’t fall off so easily ☺︎

Step 5: Bake

Bake for 12–15 minutes, until deep golden and firm to the touch. They will continue to crisp slightly as they cool, so don’t worry if they still feel a little soft straight from the oven.

Allow them cool and enjoy them with cold beer or a warm bowl of soup:)

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Tips & Variations

Storage 

Once fully cooled, store in an airtight container at room temperature for up to a week. There’s no need to refrigerate — grissini are happiest left out, ready to reach for.

Flavour variations

• Stir 1 tsp dried rosemary into the dough for a herby version
• Add a pinch of chilli flakes for a little warmth
• Roll in nutritional yeast and cracked pepper for a savoury, cheese-like flavour without any dairy

Serving ideas 

Grissini are wonderful alongside a bowl of soup, propped into a glass for the table, or served simply just as is, or with good olive oil for dipping.

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A Little Background of this Grissini recipe

A simple, crispy, and versatile favourite for any gathering! Since making Berlin our home, hosting friends for slow, relaxed dinners has become one of our favourite traditions. These grissini are my go-to; they are quick to prepare and easily customised with different flavours to suit any menu. Whether served as an appetiser or enjoyed with drinks, their light, satisfying crunch is perfect for sharing as the conversation flows.

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Frequently Asked Questions

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I hope these bring a little of that quiet, hands-in-the-dough kind of afternoon to your kitchen too. Let’s build a kinder future together, one recipe at a time.