Grissini Breadsticks are probably the crunchiest italian snacks I have ever tasted.
Its crisp all the way through and with infusion of various herbs, seeds and spices, this delight will surely complement whatever else you may be serving.
Hence in this post, I am going to not only give you the recipe but some pro tips in preparing a restaurant quality grissini breadsticks.
Grissini Breadsticks – The Italian Star
Italian Cuisine is one of those global cuisine that I am obsessed with.
I mean why shouldn’t I love it ?
It has practically everything that I crave for especially when they add garlic, olives, olive oil, basil, fresh tomatoes in most of there recipes. Yes, its all made with simple but high-quality ingredients.
And when you pair it with wine – it just makes your evening very very special.
But never would I have thought:
That this simple but crunchy and rustic Italian Grissini Breadstick would become my favourite. These Grissini Breadsticks are “Appetite-Boosting Food” i.e the more you eat it, the hungrier you feel.
I got introduced to these wonderful breadsticks one weeknight, when Kunal(my hubby) and me decided to head towards an Italian restaurant. The only thing that was on my mind was yummy Bruschetta, Pasta Carbonara, Margherita Pizza and Mushroom Risotto.
And thats exactly what we ordered when we arrived at the restaurant.
But then started the waiting game!
The restaurant was crowded and hence there was a significant delay in serving the food that we had ordered. The wait time was killing me !
And thats when I decided,
to lay my hands at these wonderful thin Grissini Breadsticks laid right on the tablecloth at our table. Along side was a creamy pesto dip. This treat was offered by the restaurant free of cost (as a compensation – something to munch by while we wait for our food) to all “hangry” customers.
The intention was to cool down the anger of hungry customers by offering some free stuff. I don’t know about others but worked like a charm for me.
It was so delicious that soon it became a race between me and my hubby too see who would finish them first. And the best thing was that it did not kill our appetite, it just made us more hungrier. Fyi: We shamelessly requested the second batch also. But mind you, we did not order the third batch – that’s only because our food had arrived – “FINALLY” !
The whole italian spread was yummy but for me there was only one italian dish that made my tastebuds really happy. And can you believe – it was for free :).
So, I got back home, straight away did a search about this recipe and found various versions. Next day with some luck and trial , I was able to find the perfect recipe for grissini breadsticks.
So here are the pro tips and recipe.
Pro Tips For Preparing The Perfect Grissini Breadsticks
- (Tip from Restaurant Chef) If you can, try to add a good quantity of Durum Semolina Flour with your ingredients . Semolina Flour- a staple ingredient for italian breads, will provide a hint of unique sweetness to the breadsticks. But I know its not very easily available in the market. I had to surf through 10 stores before I caught hold of this “bad boy”. If you don’t find it, that’s OK. I made a batch without semolina flour and It still tastes great – especially if you have a dip or sauce to go with it.
- These yummy breadsticks are meant to have a rustic look, so don’t even bother making them look perfect. The more twisted and mismatched they are – the better.Look at these, aren’t they wonderful ?
- 1 Cup All purpose Flour
- 1 Cup Whole Wheat flour (If you find durum semolina flour use ½ cup Whole Wheat flour and ½ cup semolina flour)
- 2 Tbsp Instant Dry Yeast
- ½ Cup Warm Milk
- 2 Tbsp Honey
- 2-3 Tbsp Olive oil
- 1 Tbsp Carom Seeds
- 7g Minced Fresh Herbs - Rosemary (optional)
- 2 Tbsp Sesame Seeds
- A Pinch of Salt
- Warm water for kneading
- Place warm milk and honey in a small bowl and sprinkle over the instant dry yeast. Stir the yeast to dissolve it. Cover & Set the bowl aside to proof for 7 to 8 minutes.
- Place the flours (semolina/whole wheat and all-purpose flour) in a mixing bowl. Check the yeast to see if it has proofed - it should appear foamy, with bubbles forming on the surface.
- Make a well in the center of the dry ingredients and pour in the yeast mixture. Start kneading the dough - it will become soft, smooth and velvety. This process should take around 7 to 8 minutes. If you think the dough requires a bit of liquid to add in kneading, add a bit of warm water. Note: You can also use electric mixer here.
- Place the dough in a clean mixing bowl greased with olive oil. Turn the dough in the mixing ball to coat it with the olive oil.
- Cover the bowl with a cling/plastic wrap and keep it in a warm place for 1.5 to 2 hours or till it become double in size.(You can also keep the dough to rise in the refrigerator overnight. Just keep it an airtight plastic container greased with olive oil. Next day remove the dough from refrigerator and allow it to cool down to room temperature)
- Take the dough out and add carom seeds and herbs(optional). Knead it for few second but don`t knead it for too long.
- Preheat the oven to 204°C. Prepare the baking tray by brushing olive oil on it. Ensure the olive oil is brushed evenly on all areas.
- Place your dough onto a lightly floured board. Divide the dough into 12-14 even-sized pieces. Remember to work with one piece of dough at a time. Cover the other pieces with a damp towel or plastic wrap - this will ensure that will not dry out.
- Roll each part into thin rope with your hands - of around 12-13 inches in length and approximately thickness of a pencil. Similarly work with other dough pieces as well.
- Place these ropes onto the baking try. Ensure you space them evenly apart by ½ an inch. Depending on the size of your baking tray , you might have to use two.
- After forming all of the breadsticks rolls, coat them with the sesame seeds. Sprinkle some salt on the breadsticks and let them rest for about 2 minutes before you start the baking process..
- Bake them for 12 to 15 minutes. Do a quick check after 12 minutes whether its crisp and golden brown in color. If required bake them for another 2-3 minutes.
- Take the baking tray out and allow the breadsticks to cool completely. The wonderful grissini breadsticks are ready. Store them in an airtight container for up to two weeks.
This would make the perfect snack for weekend parties and goes brilliantly with some wine. It’s delicious on its own, but it would pair perfectly with some fresh pesto sauce or coriander mint green chutney.
I hope you would have enjoyed this recipe. If you do try this crispy grissini breadsticks do let us know by taking the picture and tagging it #yummydiariesbypooja on Instagram!
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Until next recipes, happy cooking.