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I love this easy breadstick recipe, it doesn’t require any stand mixer and makes irresistible crispy breadsticks, also known as grissini. Serve them with cheese, olives, or on your charcuterie board: they’re perfect with classic antipasti.
Make a double batch if you have friends or family around, they will be gone in no time!
Rustic, seeded, long breadsticks are absolutely delicious, a must in every Italian restaurant and bakery. This particular version – called “grissini stirati“, literally pulled-apart breadsticks – comes from Turin, my hometown 💛.
Grissini are rich in olive oil which gives plenty of flavor, crunchy texture and makes a pliable dough, very easy to put together. You can customise the recipe with different kinds of seeds, dried herbs, or spices, they can only get better!
If you’ve never tried freshly made Italian breadsticks, it’s time for you to give them a go!
What ingredients you need
- Bread flour or all-purpose flour
- Instant yeast
- Olive oil or extra virgin olive oil
- Seeds (optional) I used sesame and chia seeds
How to make breadsticks from scratch?
(Note: full recipe at the bottom of the page)
- Whisk flour, yeast, and salt in a bowl
- Add water, olive oil and stir well
- Knead by hands for about 1 minute
- Flatten the dough into a rectangular shape
- Brush liberally with olive oil
- Sprinkle with seeds
- Let rise for 1 hour
- Cut crosswise into 1/2-inch-wide strips (I use a pizza cutter!)
- Grab each strip and pull at the end to make it longer and thinner. That’s why we call them “grissini stirati” (pulled-apart), and no worries if they look a bit wobbly, they’re meant to be rustic and uneven 🙂
- Bake for about 20 minutes until golden and crusty!
Recipe notes & Faqs
What are breadsticks made of?
- Flour: all-purpose flour, bread flour, spelt flour, or even a mix of those flours, they all work just fine in this breadstick recipe.
- Yeast: I used instant yeast which can be added directly to the dry ingredients, but any kind of yeast works as long as you let the dough rise until doubled in size. It might take 1 hour or a bit more. Follow the manufacturer’s directions and make sure it’s still active and not expired.
- Oil: olive oil or extra virgin olive oil are the best ingredients for this breadstick recipe. Not only are they essential to create a crispy texture, but they have a lot more flavor than other vegetable oils.
- Salt: fine salt for the dough, but you can experiment with any kind of flaky or smoked salt for the top if you wish!
What’s good with breadstick?
Italian breadsticks are good with basically everything! In Italy, they’re served on wooden boards or in baskets along with bread, and they go so well with cheese, ham, dips, salads, and any kind of dish you would serve with crusty bread.
The classic Italian breadsticks from Northern Italy are usually pretty simple, mostly plain. But you can experiment with different ingredients, the recipe itself is very flexible: you can add small seeds (sesame seeds, poppy seeds, chia seeds), herbs (oregano and rosemary are the best), salt (smoked or flaked sea salt).
For or a more rustic look and texture, one of my favorite combinations is brushing them with extra virgin olive oil and then I use a fine layer of semolina flour for dusting.
How long do breadsticks last?
They last up to 2-3 days if stored in a sealed bag or in air-tight container, but keep in mind that the weather affects greatly the texture. Here in rainy London, they last 1-2 days, but it’s ok since they are so good that they never last that long 🙂
More delicious goodies from the oven:
I hope you’ll enjoy this easy breadstick recipe as much as we do, and if you make it or if you have any questions, please leave a comment, rate it, or tag a photo #theclevermeal on Instagram (without posting the recipe, please!)
I would love to hear from you!
Easy Breadstick Recipe
- 2 cups (250 grams) bread flour or all-purpose
- 1 tsp fine salt
- 1 tsp instant yeast
- ½ cup + 1 Tbsp lukewarm water*
- 4 Tbsp (50 grams) olive oil or extra virgin olive oil
- 2-3 Tbsp seeds (poppy seeds, sesame, or chia seeds) (optional)
- Place flour, yeast, salt in a bowl and mix them thoroughly with a whisk.
- Stir in water and olive oil, mix well with a spatula then transfer the dough to a lightly floured surface and knead until smooth, it will take about 1 or 2 minutes (it's pretty easy to work with).
- Place the dough on parchment paper and flatten it into a rectangle (it should be approx 11 x 7 inches).
- Brush liberally with olive oil, sprinkle with seeds and let it rise for about 1 hour in a warm place.
- Preheat the oven to 400°F/205°C and cover with parchment paper 2 baking sheets.
- With a pizza cutter cut the dough crosswise into ½ inch strips. Grab each strip at the end and pull it gently until longer and thinner, then place it on the baking sheet. It's ok it they look uneven and bubbly, however, try not to make them too thin otherwise all the thinner sections will burn easily in the oven.
- Baking time may vary from 15 to 20 minutes, it depends on their size and on the oven. Bake for 15 minutes and then check if they're already golden and crusty. You might want to bake them for 5 minutes longer. In my oven it takes 20 minutes .