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crispy breadstickes in a white tray and standing upright in a glass jar.

Crunchy Italian Breadsticks (aka Grissini)

Try this Italian breadstick recipe for making crunchy breadsticks with basic pantry ingredients.
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Author: Kris Bordessa, National Geographic author

Ingredients

  • 1½ cups warm water (110°F to 120°F)
  • 2 tablespoons granulated sugar
  • 2¼ teaspoons active dry yeast
  • 1 teaspoon salt
  • 4 cups all-purpose flour
  • 2 tablespoons extra virgin olive oil
  • 2-3 tablespoons fresh herbs Optional
  • Toppings: Sesame seeds, poppy seeds, everything bagel seasoning Optional

Instructions

  • Measure warm water into a large mixing bowl or the bowl of your stand mixer. Add sugar, yeast, and salt. Stir until mostly dissolved. Add flour and olive oil; mix until flour is incorporated. 
  • If you wish to work the optional fresh herbs into the dough, now is the time to add those.
  • In a mixer equipped with a dough hook: Process on low speed until dough forms a ball and pulls away from the side of the bowl. It should feel tacky, but not stick to your fingers.
  • Or, to mix by hand: Stir together using a sturdy wooden spoon. When the dough starts to get too stiff to stir with the spoon, put the dough on a floured flat surface and use your hands to work the dough into a nice, smooth ball. Add a sprinkling of flour if the dough gets too sticky.
  • Transfer dough to a greased bowl, flipping it over once to coat the dough. This prevents sticking. Allow to rise for 1 to 2 hours or until doubled in size.
  • Preheat oven to 375°F. Punch down dough and divide into quarters. 
  • With a rolling pin, roll out each piece of dough, one at a time, to about ⅛-inch thickness. If desired, sprinkle optional toppings over dough and press into the dough with a rolling pin.
  • Cut dough into ½- to 1-inch strips using a knife or pizza cutter. Transfer strips to ungreased baking sheets and twist, pressing ends down to prevent the dough from untwisting, if necessary. Maintain about ½-inch space between each strip of dough. You can also line the baking sheets with a piece of parchment paper if you like.
  • Bake 25 to 30 minutes or until crispy and golden brown. Repeat with remaining dough.
  • Store cooled breadsticks in an airtight container at room temperature for up to a week.
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