Italian Grissini

Original Italian breadsticks. Perfect appetizer if you wrap them in Prosciutto ham. But even in the soup or salad they are delicious!

Preparation time 30 minutes .. Rising 60 + 30 minutes .. Baking 8 minutes


  • 240 g bread flour
  • 240 g durum wheat flour
  • 1,5 tsp sugar
  • 1 tsp salt
  • 1,25 tsp dried yeast
  • 3 tbsp olive oil
  • 280 ml water
  • 50 ml sesame seeds
  • 20 ml fennel seeds
  • 1 egg yolk beaten with 1 tbsp water
  • salt flakes to season


Mix the flours, sugar, salt and yeast in a large mixing bowl. Mix in the olive oil, then gradually add the water to make a soft dough. Turn the dough out onto a lightly floured work surface and knead for 5 minutes until it is smooth and elastic. Place the dough back in the bowl, cover with a towel and allow to rise for 60 minutes.

Tip the dough out, and knead again for 2 minutes, then divide the dough in half. Working with the first half, knead the sesame seeds into the dough until all of the seeds are incorporated and evenly distributed.

Repeat this with the second half and fennel seeds.

Preheat the oven on 200°C.
Roll one half into a sausage and cut this into 4 pieces. Roll each piece into a sausage and divide into 4 pieces. Repeat the same with the second half of the dough.

Roll each of the 32 pieces into thin rope of 25-30 cm.

Transfer these to lightly grease baking sheets, cover with cling film and allow the grissini to rise again for 30 minutes. Uncover the grissini and brush with egg yolk mixture, then sprinkle lightly with salt flakes. Bake them for 6-8 minutes, until lightly golden and crispy.

Remove them from the oven and transfer them to wire rack to cool.

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