Grissini: Easy and Delicious Italian Breadsticks

These spindly Italian breadsticks have the perfect crispy snap
Editor
Grissini

Photo Modified: Flickr / Scott's Scenes / CC BY 4.0

Grissini

These grissini are surprisingly easy to make. They’re an ideal accompaniment to your aperitif, and they also work beautifully with a cheese board.

This recipe is courtesy of Eating Well.

6
Servings
588
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/4  Cup  lukewarm water
  • 2  Teaspoons  sugar
  • 1  Tablespoon  active dry yeast
  • 1 3/4  Cup  whole-wheat flour
  • 2  Cups  all-purpose flour, plus more for dusting
  • 4  Tablespoons  extra-virgin olive oil
  • 1 1/2  Teaspoon  coarse sea salt

Directions

Combine water and sugar in a large bowl. Stir until the sugar has dissolved. Add yeast and let stand for 10 minutes, until it is bubbling.

Add whole-wheat flour, 13/4 cups of all-purpose flour, 2 tablespoons extra-virgin olive oil, and 1 teaspoon salt. Mix with a wooden spoon, and, when it begins to come together, with your hands, until well combined. If the dough is too sticky, add the remaining all-purpose flour.

Turn the dough out onto a lightly floured surface. Knead for approximately 5 minutes, until it is smooth and elastic. Gather the dough into a ball.

Lightly oil a clean, large bowl. Place the dough in the bowl and turn to coat in oil. Cover with a kitchen towel and set aside in a warm space for 1–1 ½ hours, until doubled in size.

Preheat oven to 375 degrees F. Lightly oil 2 large baking sheets.

Cut the dough into 12 equal pieces. Stretch and roll each piece to roughly 24 inches long and 3/8 inch thick. Cut each piece in half. You will have 24 breadsticks.

Place the dough on the baking trays, leaving ½ inch between each breadstick. Brush both sides of the breadstick with remaining extra-virgin olive oil and sprinkle with remaining salt.

Bake for 15 minutes, turn the breadsticks over, and bake for a further 15 minutes until crisp and golden.

Nutritional Facts

Total Fat
27g
39%
Sugar
17g
19%
Saturated Fat
1g
4%
Carbohydrate, by difference
75g
58%
Protein
11g
24%
Vitamin A, RAE
54µg
8%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
94mg
9%
Choline, total
3mg
1%
Fiber, total dietary
4g
16%
Folate, total
96µg
24%
Iron, Fe
5mg
28%
Magnesium, Mg
54mg
17%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
328mg
47%
Selenium, Se
23µg
42%
Sodium, Na
646mg
43%
Thiamin
1mg
91%
Water
66g
2%
Zinc, Zn
2mg
25%

Easy Shopping Tip

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Easy Cooking Tip

Do all your prep in advance, and use three bowls: one for all your ingredients, one for all your prep, and one for all your refuse. Staying organized can help you put out meals faster.