Homemade Grissini topped with salt, sesame seeds, dried minced onion, and garlic is the perfect snack for adults and kids alike. This Italian breadsticks recipe requires three quick rises and can made in less than an hour and a half with just 5 basic ingredients besides the toppings, and crispness and thinness that pair perfectly with Italian dips and spreads and much more. It’s time to give it a try.


What is Grissini
A traditional Italian bread hails from the northern Italian region, Piedmont. This snack bread was specially created for the young Duke of Savoy, Vittorio Amedeo II, who was suffering from a lack of appetite, by a local baker, Antonio Brunero, on the recommendation of the doctor of the ducal palace. Similar to French Ficelle, Grissini breadsticks are easy to make using only the basic bread ingredients (flour, water, salt, yeast and olive oil). After the dough has risen slightly, it is rolled out and baked, resulting in a crispy, thin, dry bread. Today, some bakers add flavorings such as rosemary and seeds to give this crunchy bread an extra kick, making it ideal for serving in various ways.

Here Are the 5 Ingredients to make Italian Breadsticks
- All-Purpose Flour: You can use bread or all-purpose flour in this breadstick recipe, both work well.
- Water: Room temperature water is enough to activate the yeast. But you may need more or less depending on the types of flour you use
- Dry Yeast: You need 1/3 teaspoon of dry yeast (active or instant), either will work, but I used instant dry yeast in this recipe. If you prefer to use fresh yeast, use 1 teaspoon with the same amount of other ingredients.
- Salt: To enhance the flavor in both dough and toppings.
- Olive Oil: I usually use extra virgin olive oil in all my Italian bread recipes, but you can substitute it with other vegetable oils or lard if you like.

Toppings
I actually changed the toppings of this Italian grissini breadsticks at the last minute, and I was supposed to make it with everything seasoning only, but I didn’t have poppy seeds. So I made it with coarse sea salt, sesame seeds, dried minced onion, and dried minced garlic. As I mentioned before, bakers can add a variety of toppings to a grissini recipe. So, feel free to experiment with your favorite toppings or try them with Italian herbs like rosemary and parmesan.
Tips
How to store Grissini
Grissini is naturally dry, so keep it out of the air as much as possible, as air removes moisture from it, making it harden in less than 24 hours To store your Grissini, I recommended to use a plastic zipper bag or plastic wrap and store in a cool, dry place for up to 3days.
How to eat Grissini
I like to eat Italian breadsticks as a snack on their own, especially when I go to the stadium to watch my favorite team play. However, you can try them with other fillings like part of an antipasto platter, cured meats and cheeses, or wrapped in prosciutto with wine as well as they can be paired with various dips like Pistachio Pesto, Whipped Ricotta, and Creamy white bean.

Authentic Grissini Recipe
Ingredients
Dough
- 1 ⅓ Cup All-Purpose Flour
- ⅔ Cup Water
- ⅓ Tsp Dry Yeast
- 1 Tsp Salt
- 1 Tsp Olive Oil
Topping
- ¼ Cup Corse Sea Salt
- ¼ Cup Sesame seed
- ¼ Cup Dried minced Onion
- ¼ Cup Dried minced Onion
Instructions
- Knead the dough: Place the water, salt, all-purpose flour and dry yeast in the bowl of the mixer and knead at low speed for 1-2 minutes until the dough becomes consistent. Then add olive oil, increase to 2nd speed and continue kneading for 5-6 minutes.
- Dust a baking mat or work surface with flour, then transfer the dough from the bowl to the mat, Roll it into a cylinder shape, cover it with a napkin, and let it rise for 10 minutes.
- Divide the dough into small 7-ounce (20 grams) pieces, roll it out, cover it with a napkin, and let it rise for another 10 minutes.
- Sprinkle the sesame seeds on a baking sheet or work surface. Line two baking sheets with parchment paper. Preheat the oven to 390 degrees Fahrenheit (200 Celsius). Fill a small bowl with water (this may be necessary to make it easier to cover the topping.)
- Shape and toppings: Take a ball, and gently roll it into a cylindrical shape roughly the size of the palm of a hand. Roll it in the sesame seeds and continue rolling it until it is about 7 inches in length (20 centimeters), making sure to coat it with the seeds (if necessary, wash rolls with water and coat with seeds). Then place it on the baking sheet.
- Repeat to make the other toppings. When done, cover the baking sheet with a napkin and let the dough rise for 10-15 minutes.
- Bake: Spray the grissini dough with water (not too much, just a bit), place it in the oven and bake for 15 to 20 minutes at 390°F until golden brown.