Grissini Recipe

Activate yeast

In a small bowl, combine warm water (110–115°F / 43–46°C) with the sugar and sprinkle the active dry yeast on top. Stir gently and let sit 5–8 minutes until foamy and fragrant.

Combine dry ingredients

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if kneading by hand), whisk together the flour and fine sea salt so the salt is evenly distributed.

Mix dough

Make a small well in the flour, pour in the foamy yeast mixture and 3 tablespoons olive oil. Mix on low speed until the dough comes together, then increase to medium and knead 5–7 minutes until smooth and elastic. If the dough seems too sticky, add up to 2 additional tablespoons of flour, 1 tablespoon at a time. If too dry, add up to 1 tablespoon more warm water.

First rise

Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Preheat oven

Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper or lightly oil them.

Deflate and portion

Gently punch down the risen dough and transfer to a lightly floured work surface. Divide the dough into two portions for easier handling, then divide each portion into 10–12 small pieces (yielding about 20–24 grissini total depending on length).

Roll into sticks

Working with one piece at a time, roll each piece under your palm on the work surface into a long thin stick about 10–12 inches (25–30 cm) long and 1/3 inch (8 mm) thick. For extra thin, crisp grissini, roll thinner (about 1/4 inch / 6 mm). Place shaped sticks on the prepared baking sheets, leaving 1 inch (2.5 cm) between them. If any pieces resist stretching, let rest 5 minutes and then continue.

Brush and season

Brush each grissini lightly with olive oil. Sprinkle with sesame seeds, a pinch of coarse sea salt, a touch of crushed dried rosemary, and a light grind of black pepper as desired. For a mixed look, season some with sesame seeds and others with salt only.

Bake

Bake in the preheated oven on the middle rack for 10–14 minutes, rotating the pans halfway through, until the grissini are golden and very crisp. Thicker sticks will take longer; watch carefully to avoid burning.

Cool

Remove from oven and transfer to a wire rack. Cool completely — they will crisp up further as they cool, about 20–30 minutes. If you prefer extra crunch, you can return them to a 300°F (150°C) oven for 5–8 minutes until dry and crisp.

Once completely cooled, store grissini in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed bag for up to 1 month and re-crisp in a 300°F (150°C) oven for 5–8 minutes before serving.