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A pile of baked grissini, also known as Italian breadsticks, on a board next to a block of cheese that has been sliced and a bowl of spiced nuts.

Grissini (Italian Breadsticks)

Course: Appetizer
Cuisine: Italian / American
Keyword: crispy breadstick recipe, how to make breadsticks, how to make grissini
Prep Time: 20 minutes
Cook Time: 30 minutes
Proofing: 8 hours
Total Time: 8 hours 50 minutes
Servings: 8
Calories: 182kcal
Grissini are honestly as much fun to snack on as they are delicious. They really are the perfect appetizer to serve at a celebration or before a dinner party. Be sure to allow plenty of time for the dough to rise in the fridge, overnight is best. Crispy and just wonderfully yummy!
Print Recipe


  • Stand mixer with dough attachment
  • 2 baking pans lined with parchment paper


  • cups bread flour
  • 1 tsp instant yeast or active dry yeast
  • 1 tsp salt plus extra for dusting sticks
  • ½ tsp black pepper freshly ground
  • 1 tsp garlic powder
  • cup Parmigiano-Reggiano grated, or Parmesan
  • 1 tbsp chives fresh, minced
  • 1 tbsp rosemary fresh, chopped, or any other fresh herb
  • 1 cup water room temperature, 70° to 80°F
  • cornmeal for dusting parchment paper
  • 2 tbsp olive oil for brushing


  • In the bowl of a stand mixer whisk together the flour, yeast, salt, pepper, garlic powder, cheese, and herbs.
  • Add the dough attachment and turn the mixer on medium-low. Slowly add the water and mix until the dough is just starting to come together and is pulling away from the sides of the bowl.
  • Remove the dough and place on a lightly floured surface. Use the palms of your hands to knead the dough until soft and elastic, about 1 to 2 minutes. If the dough feels wet or sticky, then sprinkle a little more flour on it as you are kneading.
  • Spray a large bowl with cooking spray. Form the dough into a ball and smooth it with your fingers. Place the dough in the prepared bowl and turn to coat with oil. Cover with plastic wrap and place in the refrigerator for at least 6 hours, preferably overnight for 12 hours, or up to 24.
  • Preheat your oven to 375 F.
  • Turn the dough out onto a floured surface and use a rolling pin to roll the dough out to a rectangle roughly 10"x15", about ⅛" to ¼" in thickness.
  • Use a pizza cutter, or sharp knife, to cut the dough, from the long side to long side of the rectangle. You'll want each strip to be about ¼-inch wide.
  • Carefully take each strip and spin it a bit with your two hands, similar to a jump rope. This will cause the strip to elongate. Don't overdo, or the stips will get too thin. Fold the strip in half and use your fingers to twist the dough.
  • Place the ropes of dough onto baking sheets lined with parchment paper and liberally sprinkled with cornmeal. You'll need two baking sheets (if you only have one, see NOTES).
  • Brush the ropes with olive oil and sprinkle with salt.
  • Place the baking pans on the racks and bake for 17 minutes, checking periodically for overbrowning (the bottoms will brown first). Switch the pans and rotate them 180°. Use a pair of tongs, or a couple of forks, to gently turn each stick over. This allows the breadsticks to brown evenly all over. Bake for another 5 to 10 minutes, until golden and crisp. Allow them to cool on racks. Serve at once, or store in an air-tight container for up to 4 days.



All-purpose flour can be substituted for bread flour, if you can't find bread flour.
The dough will most likely not double in size while proofing in the fridge. This is normal.
If you don't have two baking sheets, then roll out just half of the grissini and place the rest of the dough back in the fridge.  Bake the first batch, cool on racks, and allow the baking pan to cool (cold water helps this, and then dry the pan).  Then proceed with batch #2. 
Make sure to keep an eye on the breadsticks as they bake.  They will brown first on the bottoms.  You will naturally have some sticks that are thinner than others.  They will most likely finish cooking before the large ones.  You may need to remove some and let others bake a little longer. 
The grissini will keep in an air-tight container for up to 4 days.  If they get a little soft, then turn your oven to its lowest setting, usually 170°F, and place the sticks on a baking pan lined with a rack.  Place in the low-heat oven for 1 hour.  This will crips them back up. 
The uncooked dough can be frozen for up to 2 months. 


Calories: 182kcal | Carbohydrates: 27g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 361mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg