Grissini / Italian Breadsticks
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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rising time
1 hr 30 mins
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Total Time
15 mins
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Servings
25 breadsticks
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Calories
44 kcal
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Course
Appetizer, Snacks, Baked Goods
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Cuisine
Italian
Grissini / Italian Breadsticks
Description
Grissini, or Italian breadsticks, start with a dough combining lukewarm water, salt, honey, all-purpose flour, active dry yeast, and olive oil. The dough is mixed thoroughly and kneaded until compact and elastic, then left to rise until doubled in size. After rising, it is shaped into thin, long sticks and baked at a high temperature until golden. The result is breadsticks with a crisp texture and light crumb, characteristic of traditional grissini.
These breadsticks can be served as an appetizer, snack, or alongside soups and salads for added crunch. Cooling completely before storage preserves their crispness.
For storage, keep cooled breadsticks in an airtight container at room temperature where they maintain texture for up to five days. Avoid freezing to prevent loss of crispness. Adjusting the amount of active dry yeast can speed up rising but monitor dough closely to avoid over-proofing.
Ingredients
- ½ cup water 135 grams total, lukewarm
- ½ teaspoon salt
- ½ teaspoon honey or sugar
- 1¾ cups all-purpose flour 222 grams total
- 1 teaspoon active dry yeast
- 2¼ tablespoons olive oil
Instructions
- In the bowl of a standup mixer with the hook attachment add the water, salt and honey, then place the flour on top and add the yeast, mix on medium speed for 2 minutes, then add the olive oil and continue to mix for about 5-7 minutes or until you have a compact and elastic dough.
- Remove the dough** to a flat surface and knead a few time to shape into a ball. Place in a slightly oiled bowl and cover with a clean tea towel or plastic wrap. Place in a draft free warm area to rise. Let rise for approximately 90 minutes or doubled in bulk.
- Pre-heat oven to 425F (220C). Line 2 cookie sheets with parchment paper.
- Remove dough from the bowl and place on a lightly oil flat surface, shape into a flat rectangle shape and cut small pieces of dough. Stretch with your fingers to form long sticks. Place sticks** on prepared cookie sheets and bake for approximately 8-10 minutes or until golden. Let cool and serve. Enjoy!
** If you wish to add seeds or chopped rosemary to the dough than add it before the rising time. Gently knead into the dough and continue with the recipe.
**If you wish to add seeds or chopped rosemary before baking the breadsticks, then brush with a little olive oil and sprinkle with seeds or rosemary.
Notes
- If using 3/4 teaspoon active dry yeast instead of 1 teaspoon, the dough will rise faster; watch rise times carefully.
- Once fully cooled, store breadsticks in an airtight container at room temperature for up to five days to maintain crispness.
- Freezing is not recommended as it can compromise the texture of the breadsticks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25breadsticks
Amount Per Serving
Calories 44 kcal
% Daily Value*
| Calories | 44kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 46mg | 2% |
| Potassium | 13mg | 0% |
| Calcium | 1mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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