Description
Grissini are wonderfully crisp, pencil-thin breadsticks that are a staple in Italian restaurants and homes. Originating from Turin, they are the perfect appetizer to nibble on while you wait for your main course, or to serve alongside a platter of cured meats and cheeses. This recipe is surprisingly simple and a fun project for an afternoon. The dough is straightforward, and the magic happens when you roll it out into long, elegant sticks. They bake up quickly, filling your kitchen with a delightful aroma. You can keep them classic with just a sprinkle of sea salt, or get creative with herbs, cheese, or seeds. Unlike softer breadsticks, grissini are meant to be dry and crunchy. The key to achieving this texture is to roll the dough very thinly and to bake them until they are a deep golden brown and completely crisp all the way through. They are a fantastic way to use up leftover pizza dough as well. They are elegant enough for a dinner party but simple enough for a casual snack. This recipe is a great introduction to working with yeast doughs in a very forgiving and fun way.
A Taste of History
Grissini were invented in the 17th century in Turin, Italy. Legend has it that they were created for the young Duke of Savoy, who had difficulty digesting regular bread. His doctor commissioned a local baker to create a more digestible bread, and the result was these thin, crisp breadsticks. They quickly became popular throughout Italy and beyond.
Prep Time
1 hour 30 minutes
Cook Time
20 minutes
Total Time
1 hour 50 minutes
Ingredients & Nutrition
95 kcal
Calories
2 g
Protein
3.5 g
Fat
15 g
Carbs
0.5 g
Fiber
0.5 g
Sugar
100 mg
Sodium
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Instructions
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Common questions
- What are grissini?
- Grissini are thin, crisp Italian breadsticks, snapped by hand and served alongside antipasti, cured meats and cheese. This recipe makes about 24 from a single batch of dough.
- Why did my breadsticks come out soft instead of crisp?
- They were taken out too early. Bake at 400°F (200°C) for 15 to 20 minutes, rotating the pan halfway, until they are deep golden and dry to the touch. If any still bend, return them to the oven for a few more minutes - they crisp further as they cool.
- Do I need a stand mixer?
- No. The dough is kneaded by hand for 5 to 7 minutes, until it is smooth, elastic and soft without being sticky.
- How thin should I roll the dough?
- Roll each half into a rectangle about 1/4 inch thick, then cut it into long, thin strips with a pizza cutter or a sharp knife. Thinner strips bake up crisper.
- How do I store grissini?
- Keep them in an airtight container at room temperature. If they soften after a few days, three or four minutes in a 350°F (175°C) oven brings the snap back.
- How can I flavour them?
- Work rosemary or thyme into the dough, or sprinkle Parmesan or sesame seeds over the strips before baking. For antipasti, wrap the cooled breadsticks in prosciutto.
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