There’s something incredibly satisfying about the crisp, audible *snap* of a perfect breadstick. Forget the soft, doughy versions; we’re talking about authentic Italian *grissini*. Originating from Piedmont, these slender, crunchy batons are a testament to the beauty of simple ingredients. Whether you prefer them elegantly uniform or charmingly rustic and crooked, this recipe is your guide to creating an irresistible batch. They’re perfect for dipping, wrapping in prosciutto, or simply munching on their own. Let’s get baking!
Ingredients
• 3 cups / 360g all-purpose or bread flour
• 2 teaspoons / 7g instant yeast
• 1 teaspoon / 4g sugar
• 2 teaspoons / 12g salt
• 2 tablespoons / 30ml extra virgin olive oil, plus more for brushing
• 1 cup / 240ml warm water, plus more as needed
• 1/2 cup / 85g semolina flour or cornmeal, for dusting
Instructions
1. In a food processor, combine the flour, instant yeast, sugar, and salt. Pulse once or twice to mix. Add the 2 tablespoons of olive oil and pulse again.
2. With the machine running, slowly stream in 1 cup of warm water. Continue adding water, a tablespoon at a time, until the dough comes together in a shaggy, sticky ball.
3. Lightly oil a medium bowl. Transfer the dough to the bowl, turning it to coat in the oil. Cover with plastic wrap and let it rise in a warm spot for 1 hour.
4. After the first rise, gently reshape the dough into a ball, return it to the bowl, cover, and refrigerate for at least a few hours, or preferably overnight. This slow, cold fermentation develops incredible flavor.
5. When ready to bake, preheat your oven to 400°F / 200°C. Lightly grease two baking sheets with olive oil and sprinkle them with the semolina flour or cornmeal.
6. Divide the chilled dough into 3 pieces. Working with one piece at a time (keep the others covered), roll it out as thinly as possible on a well-floured surface. Use a sharp knife or a pastry wheel to cut the dough into 1/4-inch thick strips.
7. Carefully transfer the strips to your prepared baking sheets, leaving a little space between each one. Lightly brush the tops with more olive oil and sprinkle with sea salt or seeds, if desired.
8. Bake for 10 to 20 minutes, or until the breadsticks are a deep golden brown and completely crisp. Let them cool completely on a wire rack before serving. Store in an airtight container for up to a week.
Nutritional Information
• Serving Size: 5 breadsticks
• Calories: 120
• Carbohydrates: 20g
• Protein: 3g
• Fat: 3g
• Sodium: 250mg
Pro Tips
• For the perfect snap, roll the dough as thinly as you can. The bake time will vary depending on thickness, so watch for a deep golden-brown color to ensure they are fully crisp.
• Infuse your dough with flavor by adding 2 teaspoons of fresh herbs (like rosemary or thyme), 3/4 cup of grated Parmesan, or 1/2 cup of puréed olives or sun-dried tomatoes along with the dry .
• For a rustic, hand-rolled look, gently roll each strip on the counter to make it long and crooked. For uniform, professional-looking grissini, use a pasta machine’s fettuccine cutter.
• Don’t skip the cold rise! Refrigerating the dough overnight is the secret to a deeper, more complex flavor in your finished breadsticks.
