This recipe for long, crispy breadsticks (grissini) has been a small celebration in my kitchen ever since I first tested it back in December 2020. I originally pulled together pantry staples during a busy holiday week when we wanted something simple to serve with wine and a platter of cheeses. The result was delightfully thin, crunchy sticks with a tender interior and a nutty olive oil flavor that everyone reached for — the recipe has been updated today to include clearer timing and extra tips for consistent crispness.

What makes these particularly special is their adaptability: a basic dough that takes only 10 minutes to prepare, a short one-hour proof, and then a quick stretch-and-bake to golden perfection. The texture is crackly but not rock-hard, and you can customize the surface with poppy, sesame, or chia seeds, flaky salt, or a sprinkle of grated parmesan (see notes). I love these for nibbling while assembling a cheese board, and they’re a crowd-pleaser at parties — kids and adults alike dip them, break them, and devour them.

Ingredients

• Bread or all-purpose flour: Use 2 cups of bread flour for more chew and structure; all-purpose works too for a slightly softer result. I favor King Arthur for consistency, but any unbleached flour is fine.
• Fine salt: 1 teaspoon (reduce to 3/4 teaspoon if using grated parmesan on top). Salt controls flavor and strengthens gluten for a better crumb.
• Instant yeast: 1 teaspoon (you can substitute active dry yeast — see instructions for proofing). Instant yeast gives a reliable one-hour rise.
• Warm water: 1/2 cup plus 1 tablespoon of lukewarm water (mildly warm to the touch). This hydrates the flour and activates the yeast without killing it.
• Olive oil: 1/4 cup (60 ml) — use a good extra-virgin for flavor; it keeps the crumb tender and helps the surface get golden.
• Seeds or toppings (optional): 2–3 tablespoons total of sesame, poppy, or chia seeds, plus flaky sea salt or garlic powder for extra savory notes.

Instructions

Mix dry ingredients: In a large mixing bowl whisk together 2 cups flour, 1 teaspoon salt, and 1 teaspoon instant yeast until evenly distributed. If you plan to use grated parmesan or garlic powder, add it now so the flavors integrate. Whisking aerates the flour and prevents lumps. Combine liquids: Stir in 1/2 cup plus 1 tablespoon lukewarm water and 1/4 cup olive oil with a spatula until a shaggy dough forms. If you used whole-grain flour or added parmesan, you might need a touch more water; add by teaspoonfuls so the dough remains slightly tacky but manageable. Knead briefly: Turn the dough onto a lightly floured surface and knead for 1–2 minutes until smooth and pliable. This is a short knead — you only need to develop some gluten so the dough holds together and can be stretched into strips. Shape on baking sheet: Place the dough on a parchment-lined baking sheet and gently flatten it into an 11 x 7 inch rectangle using your fingers. Brush generously with olive oil or melted butter, then sprinkle seeds or your chosen topping. Cover loosely with plastic wrap for the rise. Proof: Let the dough rise for about 1 hour in a warm draft-free place until slightly puffed (not doubled). A consistent 75–80°F warm spot gives the best result; if your kitchen is cool, a warm oven (turned off) with the light on works well. Preheat and cut: Preheat the oven to 400°F (205°C) and prepare two parchment-lined baking sheets. Using a pizza cutter, slice the dough crosswise into 1/2-inch strips. Grab each strip at the end and gently pull it to lengthen and thin slightly. Transfer to the baking sheets leaving space for expansion; don't make them too thin or they will burn. Bake to crisp: Bake for 15–20 minutes depending on size and oven variability — start checking at 15 minutes. You want a deep golden, crusty exterior. In my oven it takes the full 20 minutes for long, thin sticks. Remove and cool on a rack to retain crispness.

Storage Tips

Store cooled sticks in an airtight container at room temperature for up to 3 days to keep them crisp. If humidity is high, add a paper towel to absorb excess moisture. For longer storage, flash-freeze on a tray for 30 minutes, then transfer to a resealable freezer bag for up to 3 months. To re-crisp, place frozen or room-temperature sticks on a baking sheet and heat at 350°F for 5–8 minutes — watch closely so they don’t burn.

Ingredient Substitutions

Swap bread flour for all-purpose if desired, but expect a slightly softer bite. Use active dry yeast instead of instant: dissolve it in the lukewarm water with a pinch of sugar and wait 5–10 minutes until foamy, then proceed. Replace olive oil with neutral oil or melted butter for a richer flavor. For a dairy-free version avoid parmesan; for extra whole-grain nutrition, substitute up to 25% whole-wheat flour but add a touch more water.

Serving Suggestions

These sticks pair beautifully with a simple cheese and charcuterie board: think aged manchego, a creamy goat cheese, and thinly sliced prosciutto. They also work as dippers for hummus, olive tapenade, or whipped feta. For a casual snack, serve them with a bowl of herbed olive oil (olive oil + crushed garlic + chili flakes) for dunking, or break them into small pieces to top salads for extra crunch.

Cultural Background

Grissini originated in the Piedmont region of northern Italy as long, thin baked sticks — historically a practical solution for longer shelf life and portability. They were often served to children and travelers and became a staple in Italian antipasti. Over time, grissini evolved regionally, with variations in thickness, flavorings, and presentation. Their elegant simplicity is part of their charm: an uncomplicated dough transformed by technique and time.

Meal Prep Tips

For meal prep, double the dough and freeze half after kneading in an airtight bag. When ready to use, thaw overnight in the refrigerator then bring to room temperature and allow it to puff before shaping. Alternatively, shape the sticks, freeze on a tray until firm, then bag them raw and bake straight from frozen — add a couple of extra minutes to baking time. Use rigid containers for storing baked sticks to avoid breakage.

These grissini are simple to make, endlessly adaptable, and reliably delicious — a small recipe that adds polish to any appetizer spread. Give them a try and tweak the toppings until you find your signature version; once you do, they’ll become a go-to for entertaining.