Grissini – Italian Bread Sticks. How to make Crispy Italian Grissini Bread Sticks.

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Grissini - Italian Bread Sticks. How to make Crispy Italian Grissini Bread Sticks.
Recipe type: Bread
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
This simple recipe video will chow you how to make traditional Italian Grissini bread sticks. These are served at the beginning of a meal with antipasta, soup or the entre'. This quick and easy Grissini - Italian bread sticks recipe makes 32 grissini.
  • 475g Strong white flour
  • 1½ Tsp sugar
  • 1 Tsp Salt
  • 1¼ Tsp Dried yeast
  • 3 Tbs Olive oil
  • 275ml Water
  • 50ml Unhulled sesame seeds
  • 20ml Fennel seeds
  • 1 Egg yolk lightly beaten with 15ml water
  • Salt flakes to season
  1. Add the flour, sugar, salt and yeast to a large mixing bowl.
  2. Mix in the olive oil, then gradually add the water to make a soft dough.
  3. Turn the dough out onto a lightly floured work surface and knead for 5 minutes until it is smooth and elastic.
  4. Place the dough back in the bowl, cover with a towel and allow this to rise for 60 minutes.
  5. Tip the dough out, and knead again for 2 minutes, then divide the dough in half.
  6. Working with the first half, knead the sesame seeds into the dough until all of the seeds are incorporated and evenly distributed.
  7. Repeat this with the second half of the dough using the fennel seeds.
  8. Roll one half into a sausage and cut this into 4. Roll each of these into a sausage and divide these into 4. Repeat this with the second half of dough.
  9. Roll each of the 32 pieces into a thin rope of 25cm or 10 inches long.
  10. Transfer these to lightly grease baking sheets, cover loosely with cling film and allow the grissini to rise again for 30 minutes.
  11. Uncover the grissini and brush with egg yolk mix, then sprinkle lightly with salt flakes.
  12. Bake the grissini in a preheated oven at 200c or 400f for 6 to 8 minutes, until lightly golden and crispy.
  13. Remove the grissini from the oven and transfer them to wire racks to cool.


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