• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Cooking Journey logo

  • Home
  • Recipes
menu icon
go to homepage
  • Home
  • Recipes
search icon
Homepage link
  • Home
  • Recipes
×

Home » Baking

Published: Apr 8, 2017 · Modified: Sep 22, 2020 by Sandhya Ramakrishnan · This post may contain affiliate links

Grissini | Traditional Italian Breadsticks

Jump to Recipe

Grissini is a delicious and easy Italian breadstick that is long, twisted and crunchy. It is often enjoyed as an appetizer or served along with soup. Bake a batch to enjoy with warm soup for dinner.

Breadsticks stacked in a glass

When thinking about breadsticks, the first thing that comes to my mind is the soft breadsticks that they serve at the Italian restaurants.

My family is greatly addicted to the breadsticks that they serve at Olive Garden that I ended up making my own at home to enjoy often. When reading about this particular recipe, Grissini, I came to know that this is how the traditional Italian breadsticks look.

Grissinis are these long, twisted and crispy breadsticks often studded with sesame seeds that are enjoyed as an appetizer with a bowl of soup or wine or as a snack.

Sign up to my newsletter

Just reading about the breadsticks, I was thinking more like the tiny breadsticks that they serve at restaurants in India along with soup. But these Grissinis were long and very flavorful when compared to those.

History of Grissini

A little history before we get to the actual recipe of the Grissini. Grissini originated in the Turin/Torino region of Northwest Italy. It was invented around the end of the 17th century by a baker in Turin to help the Young duke who had trouble digesting food.

The court doctors had asked the baker, Antonio Brunero to create something that the young duke could digest. He used the Ghersa dough ( a thin bread of Italy) to stretch out and make these breadsticks, called the 'Ghersino'. Later the Ghersino became the 'Grissini'.

Kinds of Grissini

Grissinis are of two kind, Grissini Stirato (Straight Grissini) and the Grissini Rubata (Rolled Grissini). There are many flavorings and variations that we can make with the same dough to make different varieties of grissini.

We can make the Grissini very thin and crisp or slightly thicker and softer. The original Torinese Grissini is hand made and slightly thicker and on the softer side.

breadstick on plate and in a glass with tomato sauce on side

The Grissini can be made a few different ways. They could be made by pinching off tiny pieces of dough and then rolling them out to form a thin ropes. These ropes can be left as is or twisted a bit to give a shape. The other way, which I adopted is to roll the dough into a rectangle and then cutting off strips of dough which are then rolled to form a twisted rope.

The dough to make the grissini is pretty basic and is made with flour, yeast, salt, water (or sometimes milk) and some oil. The sesame seeds are optional and I used both the black and white seeds to give some color to the bread. The bread is very fun to make and will make for a great baking project with children.

My other bakes

A for Almond cookies from China

B for Bretzel Rolls from Germany

C for Chocolate Cupcakes with Chocolate Buttercream Frosting from USA

D for Danish Cookies from Denmark

E for Empanada from Argentina

F for Franzbrötchen from Germany

Preparation time - 20 minutes plus about 2 hours of resting time
Baking time - 12 - 14 minutes per batch
Difficulty level - intermediate

long breadsticks with sesame in a glass

Ingredients to make Grissini

  • All Purpose flour - 1 ½ cups
  • Milk powder - ½ tbsp
  • Instant yeast - 1 tsp
  • Sugar - 1 tsp
  • Salt - ¾ tsp
  • Olive oil - 1 tbsp
  • Water (lukewarm) - ⅓ cup (might need a little more or less)
  • Milk - for brushing the rolls
  • Sesame seeds (white and black) - for garnish

Procedure to make Grissini

To make the Dough

  • Combine the dry ingredients (flour, yeast, sugar, salt and milk powder) in the bowl of the mixer.
flour, yeast, sugar, salt and milk powder in a food processor bowl
  • Add the olive oil and the lukewarm water to the dry ingredients with the machine running and mix to form a soft dough. Add the water slowly to make sure we don't add too much.
  • Knead the dough using the hook attachment until a very soft dough forms which starts pulling out from the sides of the bowl (about 8-10 minutes). The dough will be tacky, but will not be sticky.
  • Transfer the dough to a greased container.  Cover it with plastic wrap and then a kitchen towel and keep it in a draft free place to proof (about 1 - 1 ½ hours).
breadstick dough and proved dough

To shape the Dough

  • Once the dough has risen, place it on the work surface and punch it down a bit to get rid of excess air.
  • Using a rolling pin, roll the dough into a 9 x 13 rectangle. Try to keep the edges neat when rolling the dough and also try to keep it even in thickness.
  • Brush the surface of the dough with milk.
  • Sprinkle the sesame seeds evenly through the rectangle. Lightly roll the rolling pin over the seeds for them to stick to the dough. If you are not a big fan of seeds, feel free to leave them out.
  • Using a pizza cutter, cut out about 16 strips from the dough. I marked my strips lightly and then made the final cut to keep them as even as possible. This helps in even baking.
process shot to show how to shape the breadstick
  • Now take each strip and give it a quick twist all along and place them in a parchment lined baking sheet. Repeat with all the strips and place them slightly spaced in the baking sheet.
process shot to showing breadstick twisted and placed on baking tray
  • Cover with greased plastic sheet and let it rise again for about 45 minutes to an hour or until they are puffy.

Baking the Grissini

  • Preheat the oven to 425 F.
  • Place the baking sheet in the middle rack of the oven. Bake for 12 to 14 minutes or until they are golden.
  • Let the Italian breadsticks cool a bit and then enjoy!
breadsticks stacked in a glass and in a plate

If you like the recipe, pin it for later!

G for Grissini | Traditional Italian Breadsticks
grissini

Grissini | Traditional Italian Breadstick

Grissini is a delicious and easy Italian breadstick that is long, twisted and crunchy. It is often enjoyed as an appetizer or served along with soup. Bake a batch to enjoy with warm soup for dinner.
No ratings yet
Print Pin Rate
Course: Appetizer
Cuisine: Italian
Diet: Vegetarian
Prep Time: 20 minutes
Cook Time: 14 minutes
Resting time: 2 hours
Total Time: 2 hours 34 minutes
Servings: 16 pieces
Calories: 58kcal
Author: Sandhya Ramakrishnan

Equipment

  • Oven
  • food processor

Ingredients

  • 1 ½ cups All Purpose flour
  • ½ tablespoon Milk powder
  • 1 teaspoon Instant yeast
  • 1 teaspoon Sugar
  • ¾ teaspoon Salt
  • 1 tablespoon Olive oil
  • ⅓ cup Water lukewarm (might need a little more or less)
  • 2 tablespoon Milk for brushing the rolls
  • 1 tablespoon Sesame seeds white and black - for garnish

Instructions

To make the Dough -

  • Combine the dry ingredients (flour, yeast, sugar, salt and milk powder) in the bowl of the mixer.
  • Add the olive oil and the lukewarm water to the dry ingredients with the machine running and mix to form a soft dough. Add the water slowly to make sure we don't add too much.
  • Knead the dough using the hook attachment until a very soft dough forms which starts pulling out from the sides of the bowl (about 8-10 minutes). The dough will be tacky, but will not be sticky.
  • Transfer the dough to a greased container.  Cover it with plastic wrap and then a kitchen towel and keep it in a draft free place to proof (about 1 - 1 ½ hours).

To shape the Dough -

  • Once the dough has risen, place it on the work surface and punch it down a bit to get rid of excess air.
  • Using a rolling pin, roll the dough into a 9 x 13 rectangle. Try to keep the edges neat when rolling the dough and also try to keep it even in thickness.
  • Brush the surface of the dough with milk.
  • Sprinkle the sesame seeds evenly through the rectangle. Lightly roll the rolling pin over the seeds for them to stick to the dough. If you are not a big fan of seeds, feel free to leave them out.
  • Using a pizza cutter, cut out about 16 strips from the dough. I marked my strips lightly and then made the final cut to keep them as even as possible. This helps in even baking.
  • Now take each strip and give it a quick twist all along and place them in a parchment lined baking sheet. Repeat with all the strips and place them slightly spaced in the baking sheet.
  • Cover with greased plastic sheet and let it rise again for about 45 minutes to an hour or until they are puffy.

Baking the Grissini -

  • Preheat the oven to 425 F.
  • Place the baking sheet in the middle rack of the oven. Bake for 12 to 14 minutes or until they are golden.
  • Let them cool a bit and then enjoy!

Nutrition

Calories: 58kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 111mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Calcium: 11mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Franzbrötchen - German Croissant Recipe
Hot Cross Buns | Eggless Recipe »

Reader Interactions

Comments

  1. Rekha says

    June 10, 2019 at 9:03 am

    Hi sandhya.
    I'm a beginner baker. Love all you baking recipes. Tried your grissini. Turned out really soft but i couldn't achieve the color over the front side of the grissini. The cak part was cooked well to brown color but the front side looked white. Where I'm i doing the mistake ?

    Reply
  2. Pavani says

    May 15, 2017 at 2:46 pm

    Perfectly made Grissini Sandhya -- they look so crispy and delicious.

    Reply
  3. Sapna says

    May 07, 2017 at 1:37 pm

    Grissini seems to be the star of the day. Yours turned out so crisp and perfect.

    Reply
  4. Giselle Rochford says

    April 25, 2017 at 9:18 pm

    Oh wow - Love the idea of this series/marathon! I don't think I've ever tried grissini before but I definitely want to now ?

    Reply
  5. Kelly @ trial and eater says

    April 24, 2017 at 8:14 pm

    I can practically taste these breadsticks from the pictures! They look so delicious and crispy <3

    Reply
  6. Natalie says

    April 24, 2017 at 1:43 pm

    Well, this recipe came in just the right time. I'm having a big party this weekend, and I was looking for some snacks ideas. Grissini is the ultimate BEST party food. Your Grissini looks fantastic. Wish I can hire you to make me some heheh 😉 Saving this!

    Reply
  7. soniya Saluja says

    April 24, 2017 at 11:42 am

    These breadstick with go amazingly with a bowl of soup !The breadsticks wonderful! I’m definitely making this soon! ?

    Reply
  8. Amy says

    April 24, 2017 at 11:17 am

    There is nothing quite like a wonderful breadstick with an Italian dinner! These look delicious!

    Reply
  9. Molly Kumar says

    April 24, 2017 at 12:04 am

    Oh these look so cute and delicious too. I've had them along with soups in restaurants but never tried making at home. The recipe looks so simple that I'd definitely give it a try.

    Reply
  10. valmg @ From Val's Kitchen says

    April 23, 2017 at 10:21 pm

    I love breadsticks! These look terrific,I can see them being great on their own or with a little bit of dip.

    Reply
  11. ManilaSpoon says

    April 23, 2017 at 8:07 pm

    What an awesome idea to bake around the world and choose a delightful treat from each country. I am enjoying this yummy series and love each and everyone of them!

    Reply
  12. Swathi says

    April 23, 2017 at 6:33 pm

    Your Grissini is really great, crispy bead goes well with drinks and soup. you made it perfectly. I need to try.

    Reply
  13. Marisa Franca @ All Our Way says

    April 23, 2017 at 3:27 pm

    Grissini are great, aren't they? Olive Garden's though are basically bread dough in long sticks. But, believe me, I don't complain, I still dig in. I do like them crispy -- like yours. That's the way the Italians eat them. You're doing a great job on your alphabet.

    Reply
  14. Amy Katz from Veggies Save The Day says

    April 23, 2017 at 1:24 pm

    Who doesn't love breadsticks? They look delicious, especially with those sesame seeds!

    Reply
  15. Marlynn | UrbanBlissLife says

    April 23, 2017 at 11:03 am

    I love crispy breadsticks and these look so delicious! Love the additional texture the sesame seeds would add.

    Reply
  16. Traditionallymodernfood says

    April 23, 2017 at 10:29 am

    Every time I visit ur blog ur around the world recipes amaze me. My son loves snacks like this which he can hold and eat . I m sure he won't make this mess with this? I should try

    Reply
  17. Gloria @ Homemade & Yummy says

    April 23, 2017 at 8:30 am

    Well I am a bread fanatic. Nothing beats the aroma of fresh baked bread. These look and sound fantastic. I would devour these...so I would have to make lots!!

    Reply
  18. Uma says

    April 22, 2017 at 5:52 pm

    I like the addition of sesame. Well explained and nicely captured:) I tasted very long back in Italian restaurants. They tastes good.

    Reply
  19. Veena Azmanov says

    April 22, 2017 at 8:17 am

    I usually always buy these.. but you make them look so easy I sure want to try them at home now. Love the black sesame seeds..

    Reply
  20. Adriana Lopez Martn says

    April 22, 2017 at 12:41 am

    Breadsticks the magic word! I have never baked them just buy them at the bakery store but now I must make them using all your tips.

    Reply
  21. Kylee from Kylee Cooks says

    April 21, 2017 at 4:46 pm

    Grissini is my favorite part of Italian restaurant tables! These look fabulous. I want to eat allll of them.

    Reply
  22. Stephanie@ApplesforCJ says

    April 21, 2017 at 3:48 pm

    These look really awesome. Probably better than anything I've seen at the Olive Garden. I bet they'd pair really nicely with a big green salad 🙂

    Reply
  23. srividhya says

    April 18, 2017 at 10:07 am

    Love all your grissini version. Amazing click... Those twists are looking perfect.

    Reply
  24. Srivalli Jetti says

    April 11, 2017 at 4:04 am

    Wow your Grissini have really turned out so good..love how beautifully you have clicked the pictures..had I not landed with mine in a chance, it would have been Grissini only!

    Reply
  25. Sharmila - The Happie Friends Potpourri Corner says

    April 10, 2017 at 5:07 am

    Grissini is the keeper recipe of the day.. Awesome bake.. Perfect with some soups!!

    Reply
  26. Veena Krishnakumar says

    April 09, 2017 at 12:58 pm

    I am just looking at the pics sandhya. Absolutely beautiful. Perfectly twisted and baked grissini

    Reply
  27. Pradnya Desai says

    April 09, 2017 at 11:36 am

    they look so pretty and i think the proofing has been done perfectly coz it is of apt size for thickness..lovely pictures

    Reply
  28. Sowmya says

    April 08, 2017 at 8:19 pm

    Yay to the Grissini! Your sticks have turned out beautifully....love the sesame seeds version of them. It has become a family favourite here too....yum!

    Reply
  29. harini says

    April 08, 2017 at 7:45 pm

    Yup totally agree, Grissini rules the day!! These look so appealing and great clicks!

    Reply
  30. Priya Suresh says

    April 08, 2017 at 12:50 pm

    So Grissini is a the star bake of the day, so many versions of grissini. Sandhya am in love with those prefectly rolled grissini and your clicks rocks yaar.

    Reply
  31. Vaishali Sabnani says

    April 08, 2017 at 9:42 am

    Sandhya it's Grissini Day ;like minded friends think alike, no wonder so many versions of these sticks. I am amazed at the clicks..they are so good, it is so difficult to capture such tall sticks.. and the sticks , i am loving them with those black and white specks..making them look so pretty. Fantastic Sandhya.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

Learn More about me →

Popular Posts

  • Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread
  • Xian Bing | Chinese Stuffed Pancake - Vegetarian
  • Spicy Roasted Makhana | Roasted Foxnut
  • Gur Papdi | Gol Papdi | Sukhdi
  • Saag Aloo | Vegan Spinach And Potato Curry
  • 4 Ingredients Fruit Salad With Mango Pulp
  • Ginger Chutney | Andhra Allam Pachadi
  • Kerala Style Peas Masala Curry

Street Foods

  • Spicy Schezwan Fried Rice
  • Bhutte Ka Kees | Indore Style Grated Corn Snack
  • Churumuri | Beach Style Masala Pori
  • Green Peas Kachori | Bengali Matar Kachori
  • Air Fryer Arancini | Italian Rice Balls
  • Gobi Manchurian | Cauliflower Manchurian
  • Masala Chaas | Spiced Buttermilk
  • Dry Garlic Chutney Powder Recipe

Sign Up to Newsletter

Footer

↑ back to top

About

  • Privacy Policy
  • About

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 · MyCookingJourney LLC

Sign Up to Newsletter

We'll keep you in the loop with our latest news and new content that we add at MyCookingJourney.com.

Enjoy the journey with us and share it with your family and friends!