Recipes › Bread & Pizza › Homemade Breadsticks Recipe

Homemade Breadsticks Recipe

Recipe by Pedro M. A. Neves

These authentic Italian breadsticks, or grissini, are crispy, thin-crusted rolls perfect for serving alongside pasta or antipasti. Made with a simple dough of flour, water, yeast, and olive oil, they develop a golden exterior and tender crumb through gentle stretching and baking. Homemade breadsticks are far superior to store-bought versions and require minimal technique to master.

Ingredients

• 500g (3¾ cups) bread flour
• 7g (2¼ teaspoons) instant yeast
• 10g (2 teaspoons) salt
• 300ml (1¼ cups) warm water
• 30ml (2 tablespoons) extra virgin olive oil
• 5ml (1 teaspoon) olive oil for brushing
• Coarse sea salt for topping (optional)

Instructions

1. Mix the bread flour, instant yeast, and salt together in a large bowl. Create a well in the center and pour in the warm water and 30ml olive oil.

2. Stir the mixture with a wooden spoon until a shaggy dough forms. Transfer to a lightly floured work surface and knead for 8-10 minutes until the dough becomes smooth and elastic.

3. Place the dough in a clean, lightly oiled bowl and cover with plastic wrap. Let it rise at room temperature for 60 minutes until it doubles in volume.

4. Preheat the oven to 200°C (400°F). Line two large baking sheets with parchment paper.

5. Divide the risen dough into 24 equal pieces. Working with one piece at a time, roll it into a thin rope approximately 20cm (8 inches) long, then gently stretch it to about 25cm (10 inches).

6. Place each stretched breadstick on the prepared baking sheets, spacing them 2cm (¾ inch) apart. Lightly brush the tops with olive oil and sprinkle with coarse sea salt if desired.

7. Bake for 15-20 minutes until the breadsticks are golden brown and crispy, rotating the baking sheets halfway through baking for even coloring.

8. Remove from the oven and transfer the breadsticks to a wire rack to cool completely. They will continue to crisp as they cool.

Substitutions

• Replace bread flour with all-purpose flour for a slightly softer breadstick, though bread flour produces superior crispness.
• Substitute extra virgin olive oil with neutral vegetable oil if olive oil is unavailable, though it will diminish the authentic flavor.
• Use active dry yeast instead of instant yeast; increase the quantity to 8g (2½ teaspoons) and extend the rise time to 75 minutes.
• Omit sea salt topping or replace with sesame seeds, rosemary, or grated Parmesan cheese for variation.

Tips

• Ensure the water is between 40-45°C (104-113°F) when mixing; water that is too hot will kill the yeast, while cold water will slow fermentation.
• For extra crispness, bake at 210°C (410°F) and reduce baking time to 18 minutes, checking carefully to prevent burning.
• Store cooled breadsticks in an airtight container for up to 4 days; refresh them in a 150°C (300°F) oven for 5 minutes before serving.
• To freeze, place cooled breadsticks in a freezer-safe bag for up to 2 months; thaw at room temperature and refresh in the oven before serving.

Grissini originated in Turin in the 17th century and became a staple of Italian cuisine. Traditionally served as part of an antipasto course or alongside main dishes, authentic Italian breadsticks are made with minimal ingredients and prized for their simplicity and satisfying crunch.

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