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Grissini breadsticks

Name: Grissini breadsticks
Yield: 30 breadsticks
Cuisine: Italy
Ingredients: 250 g Strong white bread flour; 140 g Water At room temperature.; 40 g Olive oil; 2 g Instant dried yeast; 5 g Fine salt; 2.5 g Caster sugar; 5 g Olive oil for the bowl; 15 g Fine semolina for shaping

Makes: 30 breadsticks
Heat: 200°C conventional
Baking time: 18–25 min per tray; 36–50 min for two trays
Cuisine / style: Italy

If a cooled stick still bends, dry that tray at 150°C conventional for 5–10 min and cool again.

Italy · Grissini

Grissini breadsticks

Thin, crisp Italian-style breadsticks made with olive oil. Divide the dough evenly and bake until the sticks dry through, then let them cool before storing.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	250 g
Dough	Water	140 g	At room temperature.
Dough	Olive oil	40 g
Dough	Instant dried yeast	2 g
Dough	Fine salt	5 g
Dough	Caster sugar	2.5 g
Handling	Olive oil for the bowl	5 g
Handling	Fine semolina for shaping	15 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixing bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Two baking trays,30 × 40cm	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.

Timing & recipe details

Time & temperature

Baking temperature: 200°C conventional
Baking time: 18–25 min per tray; 36–50 min for two trays

If a cooled stick still bends, dry that tray at 150°C conventional for 5–10 min and cool again.

Makes: 30 breadsticks
Heat: 200°C conventional
Plan for: 235 min total; 40 min active

Method

01 · Mix and knead the dough
10–13 min
Use: Strong white bread flour; Water; Olive oil; Instant dried yeast; Fine salt; Caster sugar
Mix the flour, yeast, salt and sugar in a bowl. Add the water and dough oil, then stir until no loose flour remains. Knead for 8–10 minutes, by hand or with a dough hook at the mixer’s recommended speed.
Ready when: The dough feels supple and evenly mixed, with a smooth surface that stretches before tearing.
01 Grissini breadsticks — step 1Knead until the dough is smooth and supple.
02 · Let the dough rise
60–120 min
Use: Olive oil for the bowl
Coat a clean bowl with the handling oil. Add the dough, turn it once, cover and leave at about 22–25°C for 60–120 minutes.
Ready when: The dough has roughly doubled and feels lighter and aerated.
02 Grissini breadsticks — step 2Cover and let the dough roughly double.
03 · Divide and rest the portions
15–20 min
Use: Fine semolina for shaping
Line two 30 × 40cm baking trays with baking paper. Scatter a little semolina on the worktop. Press the larger bubbles from the dough and divide it into 30 equal pieces, about 15g each. Cover the pieces and rest them for 10 minutes. Heat the oven to 200°C conventional with a shelf in the middle.
Ready when: The portions are even and begin to relax, ready to roll without springing back sharply.
03 Grissini breadsticks — step 3Divide into thirty even portions and rest them covered.
04 · Roll thirty breadsticks
15–20 min
Use: Fine semolina for shaping
Roll each portion into a thin rope about 25cm long and 8–9mm thick, using only enough of the remaining semolina to prevent sticking. If a piece resists, leave it for a few minutes while rolling another. Put 15 sticks on each tray, with space between them.
Ready when: The ropes are similar in thickness from end to end; no large knots remain.
04 Grissini breadsticks — step 4Roll thirty thin sticks and arrange fifteen on each tray.
05 · Bake one tray at a time
36–50 min
Use:
Bake one tray at a time for 18–25 minutes, turning the tray around if colour is uneven. Keep the waiting tray loosely covered, then remove its cover before baking. There is no separate final proof.
Ready when: The sticks are golden and dry at their centres. A test stick cooled for a few minutes snaps instead of bending.
05 Grissini breadsticks — step 5Bake one tray at a time until the sticks are golden and dry.
06 · Cool and check the crispness
30 min
Use:
Move the sticks to a rack and cool for at least 30 minutes before packing. If a cooled stick still bends, return that tray to a 150°C conventional oven for 5–10 minutes, then cool again.
Ready when: The fully cooled sticks are crisp through the middle and break with a clean snap.
06 Grissini breadsticks — step 6Move the sticks to a rack and let them cool until crisp.

What to look for

Stage	Look / feel for	Needs attention
Mix and knead the dough	The dough feels supple and evenly mixed, with a smooth surface that stretches before tearing.
Let the dough rise	The dough has roughly doubled and feels lighter and aerated.
Divide and rest the portions	The portions are even and begin to relax, ready to roll without springing back sharply.
Roll thirty breadsticks	The ropes are similar in thickness from end to end; no large knots remain.
Bake one tray at a time	The sticks are golden and dry at their centres. A test stick cooled for a few minutes snaps instead of bending.
Cool and check the crispness	The fully cooled sticks are crisp through the middle and break with a clean snap.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The dough ropes spring back.	The gluten needs more time to relax.	Cover the resistant pieces and rest them for 5–10 minutes.	Give the divided dough its short rest and roll gently.
The sticks are brown but bend when cool.	They are too thick or retain moisture at the centre.	Dry them at 150°C conventional for 5–10 minutes,then cool and check again.	Keep each rope thin and evenly shaped.
Some sticks burn while others stay pale.	Uneven thickness or oven heat.	Remove finished sticks and continue baking the paler ones.	Weigh the portions and rotate the tray if needed.

Storage: Cool completely, then keep in an airtight container at room temperature for up to 3 days. If they soften, warm them at 150°C conventional for 5–10 minutes and cool again before serving.; Contains: wheat.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recipe

Grissini breadsticks

Thin, crisp Italian-style breadsticks made with olive oil. Divide the dough evenly and bake until the sticks dry through, then let them cool before storing.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	250 g
Dough	Water	140 g	At room temperature.
Dough	Olive oil	40 g
Dough	Instant dried yeast	2 g
Dough	Fine salt	5 g
Dough	Caster sugar	2.5 g
Handling	Olive oil for the bowl	5 g
Handling	Fine semolina for shaping	15 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixing bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Two baking trays,30 × 40cm	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.

Timing & recipe details

Makes: 30 breadsticks
Heat: 200°C conventional
Allow: 235 min total; 40 min active

How do I make it?

Mix and knead the dough
10–13 min
Mix the flour, yeast, salt and sugar in a bowl. Add the water and dough oil, then stir until no loose flour remains. Knead for 8–10 minutes, by hand or with a dough hook at the mixer’s recommended speed.
Knead until the dough is smooth and supple.
Ready when: The dough feels supple and evenly mixed, with a smooth surface that stretches before tearing.
Let the dough rise
60–120 min
Coat a clean bowl with the handling oil. Add the dough, turn it once, cover and leave at about 22–25°C for 60–120 minutes.
Cover and let the dough roughly double.
Ready when: The dough has roughly doubled and feels lighter and aerated.
Divide and rest the portions
15–20 min
Line two 30 × 40cm baking trays with baking paper. Scatter a little semolina on the worktop. Press the larger bubbles from the dough and divide it into 30 equal pieces, about 15g each. Cover the pieces and rest them for 10 minutes. Heat the oven to 200°C conventional with a shelf in the middle.
Divide into thirty even portions and rest them covered.
Ready when: The portions are even and begin to relax, ready to roll without springing back sharply.
Roll thirty breadsticks
15–20 min
Roll each portion into a thin rope about 25cm long and 8–9mm thick, using only enough of the remaining semolina to prevent sticking. If a piece resists, leave it for a few minutes while rolling another. Put 15 sticks on each tray, with space between them.
Roll thirty thin sticks and arrange fifteen on each tray.
Ready when: The ropes are similar in thickness from end to end; no large knots remain.
Bake one tray at a time
36–50 min
Bake one tray at a time for 18–25 minutes, turning the tray around if colour is uneven. Keep the waiting tray loosely covered, then remove its cover before baking. There is no separate final proof.
Bake one tray at a time until the sticks are golden and dry.
Ready when: The sticks are golden and dry at their centres. A test stick cooled for a few minutes snaps instead of bending.
Cool and check the crispness
30 min
Move the sticks to a rack and cool for at least 30 minutes before packing. If a cooled stick still bends, return that tray to a 150°C conventional oven for 5–10 minutes, then cool again.
Move the sticks to a rack and let them cool until crisp.
Ready when: The fully cooled sticks are crisp through the middle and break with a clean snap.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The dough ropes spring back.	The gluten needs more time to relax.	Cover the resistant pieces and rest them for 5–10 minutes. Give the divided dough its short rest and roll gently.
The sticks are brown but bend when cool.	They are too thick or retain moisture at the centre.	Dry them at 150°C conventional for 5–10 minutes,then cool and check again. Keep each rope thin and evenly shaped.
Some sticks burn while others stay pale.	Uneven thickness or oven heat.	Remove finished sticks and continue baking the paler ones. Weigh the portions and rotate the tray if needed.

Useful recipe notes

Storage: Cool completely, then keep in an airtight container at room temperature for up to 3 days. If they soften, warm them at 150°C conventional for 5–10 minutes and cool again before serving.

Contains: wheat.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Grissini breadsticks at a glance

Makes: 30 breadsticks
Heat: 200°C conventional
Baking time: 18–25 min per tray; 36–50 min for two trays
Cuisine / style: Italy
Leavening: Yeast

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	250 g	100%
Water	140 g	56%
Olive oil	40 g	16%
Instant dried yeast	2 g	0.8%
Fine salt	5 g	2%
Caster sugar	2.5 g	1%

Method

01 · Mix and knead the dough

02 · Let the dough rise

03 · Divide and rest the portions

04 · Roll thirty breadsticks

05 · Bake one tray at a time

06 · Cool and check the crispness

What to look for

Troubleshooting

How do I make it?

Mix and knead the dough

Let the dough rise

Divide and rest the portions

Roll thirty breadsticks

Bake one tray at a time

Cool and check the crispness

What can go wrong, and how can I fix it?

Grissini breadsticks at a glance