Italian Grissini

The Grissini, originally from Torino, are the well known breadsticks that are usually thin and crunchy.

When we were living in Italy and used to go buy the fresh bread in our neighbourhood bakery daily, the baker used to offer my daughters a grissino each to keep in their hand and to munch on while they waited for me to get ready with my errands. That was a kind gesture that they appreciated a lot and made them happy.

When I made this recipe, my girls were likewise happy and ate them up in less than one hour, but with a bit of nostalgia.(Francesca)

Italian Grissini



10-15 grissini
Preparation Time: 30minProofing Time: 2-2,5h
Baking Time: 15-20 min


  • 200g (1 1/2 cup) all-purpose flour
  • 120g (1/3 cup) natural yeast, or 10g (1 Tbsp) fresh yeast
  • 95g (~1/3 cup + 3 tsp) cold water
  • 4g (3/4 tsp) salt
  • 10g (2 tsp) butter

To brush the dough:

  • 15g (5 tsp) sesame seeds
  • 1 egg white


  • In a mixer bowl, or in the KitchenAid bowl, place the flour, the yeast, the cold water, the salt, and the butter and knead until the dough is smooth.
  • Transfer the dough to a lightly oiled container. Cover with a cloth, or cling film, and proof the dough for 2-2,5 hours, at room temperature.
  • On a well-floured counter, stretch the dough and, with a rolling pin, roll it into a rectangle with 5mm thickness.
Italian Grissini: the dough
  • Brush the dough with egg white and sprinkle with sesame seeds.
  • With a pizza cutter or a knife, cut the dough into 1,5cm wide stripes.
Italian Grissini in the making
  • Line a baking sheet with parchment paper.
  • Preheat the oven at 200°C.
  • Pick up each strip of dough at the ends and stretch it slightly longer and twist it. If too long, cut it in two.
  • Place the grissini on the parchment paper.
  • Bake for about 15-20 minutes.
  • Cool on a wire rack.

TIPS: 1) Use chilled ingredients to knead the dough to prevent it from getting too sticky. 2) Serve the grissini with a plate of charcuterie.

🍷 Francesca & Marinella🍴

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