Best Grissini Recipes

PROSCIUTTO-PARMESAN GRISSINI (PUFF PASTRY BREADSTICKS)

Steps:

• Thaw frozen puff pastry by bringing to room temperature, covered in plastic wrap, for 30 minutes. Preheat oven to 400 and line two baking sheets with parchment paper.
• Sprinkle a large cutting surface with flour. Place puff pastry sheet on top of prepared surface and carefully unfold, making a 9-10 inch square. Brush with beaten egg. Top with cheese and press into the pastry dough. Cut the square into 16 strips Place strips 1/2 inch apart and bake for 10 minutes, grissini should be lightly golden. Cool for 15 minutes.
• Cut each slice of prosciutto into four thin strips and wrap one diagonally around each breadstick. Serve immediately.
• FREEZING: Grissini can be frozen after the 15-minute cooling period. When ready to serve bake at 350 for 6-8 minutes if frozen and 2-3 minutes if thawed.

PROSCIUTTO-WRAPPED GRISSINI

Steps:

• Wrap a slice of prosciutto around upper portion of each breadstick at an angle, slightly overlapping.

GRISSINI WITH PROSCIUTTO

Steps:

• Wrap 1 piece of prosciutto around each breadstick and arrange on a serving platter.

GRISSINI WITH PROSCIUTTO

Steps:

• Spread some butter over 4 inches of 1 end of each breadstick. Spread Parmesan cheese on plate. Roll buttered end of each breadstick in cheese to coat lightly. Place 1 slice prosciutto on work surface; arrange 3 arugula leaves atop prosciutto, then place cheese-covered end of breadstick atop arugula and roll up prosciutto around breadstick, enclosing arugula. Repeat procedure with remaining breadsticks. (Can be prepared 2 hours ahead. Place breadsticks in tall glass, prosciutto ends up. Cover with plastic wrap and chill.) Tuck 2 arugula leaves into prosciutto end of each breadstick and serve.

GRISSINI

Steps:

• Stir together yeast, 1/4 cup warm water, and sugar in bowl of mixer and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
• Add semolina flour, "00" flour, and salt to yeast mixture along with oil and remaining 1 1/4 cups warm water and mix at low speed until a very soft dough forms. If necessary, mix in just enough "00" flour (up to 1/4 cup) to prevent dough from sticking to side of bowl. Increase speed to medium and beat, scraping down side of bowl occasionally, until smooth and elastic, about 5 minutes (dough will be soft). Scrape dough into center of bowl and dust with 2 tablespoons additional "00" flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 1/2 hours.
• Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
• Punch down dough and turn out onto a floured surface (do not knead), then cut dough in half. Keeping 1 half covered with plastic wrap, cut other half into 16 equal pieces and roll each into a 15- to 16-inch rope (1/8 to 1/4 inch thick), lightly dusting your hands if dough is sticky. Arrange ropes 1/2 inch apart on 1 baking sheet, then make more ropes with remaining dough and arrange on second baking sheet.
• Bake, switching position of sheets halfway through baking, until grissini are pale golden and crisp, 30 to 35 minutes total. Transfer to racks to cool.

SEMOLINA AND SESAME GRISSINI (BREADSTICKS)

Steps:

• Place 1/4 cup warm water in a small bowl with the yeast and a pinch of sugar. Stir to dissolve and let stand to proof, 5-7 minutes. If it is not foamy by then, the yeast is dead; get new yeast and start again.
• Place semolina and all-purpose flours in work bowl of a stand mixer with the dough hook attachment. Add the salt, and 2 tbsp of sesame seeds. Mix briefly to combine.
• Make a well in the pile of flour and add the proofed yeast, the remaining water, and the olive oil. Start the mixer on low speed until everything comes together and starts to get smooth, about 2 minutes. Increase to medium and knead another 2-3 minutes, until it begins to look velvety and pulls away from the sides of the bowl.
• Turn dough out onto a lightly floured board and knead by hand until smooth and elastic (about 30 turns, about 1 minute). Grease a clean mixing bowl with olive oil and place the dough into it, turning the dough over to coat both sides.
• Cover with plastic wrap and set in a warm, dark spot until it triples in volume, about 2 1/2 hours. (Alternatively, place dough in an oiled, airtight plastic container at least twice the size of the dough mass and refrigerate overnight. Bring to room temperature before proceeding).
• Preheat oven to 400°F Coat 2 baking sheets each with 1 1/2 to 2 tbsp olive oil.
• Turn dough out onto a lightly floured board. Cut dough in 6 equal pieces. Cover the unused pieces with a damp kitchen towel.
• Cut each piece into 4 or 5 equal pieces, each about the size of a medium walnut (3/4 to 1 ounce each). Using both hands, roll each piece against the board until it forms a 12 to 14 inch rope. Do not flour the board; the stickiness helps the dough stretch out.
• Place the rope on the baking sheet, rolling it to coat with oil. Spaced 1/2 inch apart, each sheet should hold 10 to 12 breadsticks.
• When all the breadsticks are made, coat with sesame seeds: pour the seeds into a long narrow pile, as long as the bread sticks and twice as wide. Starting with the first breadstick (which will be most relaxed and easiest to work with), roll each breadstick in the sesame seeds, coating well, then return it to the sheet pan. Sprinkle each with a bit of kosher salt and let rest 10 minutes.
• Bake 14-20 minutes. Halfway through, turn each sheet pan 180° in the oven, and swap racks, to ensure even browning. They are done when they are an even light golden brown (the ends may be a little darker). Cool completely on the baking sheets. Store in an airtight container up to 2 weeks.

GRISSINI

Steps:

• Dust 1/2 pound pizza dough with flour; flatten into a rectangle. Roll out with a pasta machine on the widest setting into a 5-by-18-inch sheet, 1/8 inch thick. Halve the sheet crosswise, dust with more flour and cut each half into fettuccine-size strips with the pasta machine. Arrange the strips 1/2 inch apart on parchment-lined baking sheets. Cover with a damp paper towel and plastic wrap and let rise in a warm place until puffed, 60 to 90 minutes. Sprinkle with sea salt and pepper. Bake at 350 degrees F, switching the pans halfway through, until crisp, about 20 minutes.

ROSEMARY RYE GRISSINI (BREADSTICKS)

Steps:

• In the bowl of a food processor, add the flours, salt, yeast and rosemary leaves. Pulse for about 20 seconds to combine and break up the rosemary leaves a bit. (Note: before doubling this recipe, make sure your food processor is large enough to accomodate the resulting amount of dough) In a large measuring cup, combine the olive oil and water. Turn the food processor on and stream the oil water mixture in. In approximately 30 seconds the dough will come together as a ball. Let the processor run for a minute after that (1 and a half minutes total). Turn the dough out onto a lightly floured surface and knead it a few times by hand. Place the dough ball in a lightly oiled bowl and cover loosely with plastic wrap. Let the dough rise in a warm spot until doubled in size, approximately 90 minutes. Preheat oven to 325 F and line two baking sheets with parchment paper. Once the dough has doubled in size, cut the ball in half. Cover and chill the half you are not working with. On a lightly floured surface, roll the dough out into the shape of a rectangle (or as close as you can get to a rectangle). Using a chef's knife, cut the rectangle crosswise (not lengthwise) into 15 strips of dough. You want to be able to cut 15 uniformly wide and uniformly thick strips. Take each strip and roll it between your hands until it forms a "rope" that is the entire length of your baking sheet. Place the "ropes" onto the baking sheets. Brush each "rope" with olive oil and sprinkle with coarse sea salt. Bake for 28-30 minutes, rotating and switching the pans halfway through. You want the grissini to be lightly browned. Repeat with the second half of dough. These are great served alone, for dunking in soup or with white bean dip.

BUCKWHEAT GRISSINI WITH REAL BUTTER (GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix buckwheat flour, Parmigiano-Reggiano cheese, gluten-free flour, and 1 1/2 tablespoon butter in a bowl with your hands until the mixture resembles small pebbles. Mix in sesame seeds and thyme. Add water, 1 tablespoon at a time, until the mixture pulls together into a soft dough.
• Divide dough into 6 portions. Let dough rest for 5 minutes.
• Roll each portion of dough into a long, thin stick about 6 to 7 inches long. Arrange side by side on the baking sheet. Brush remaining 1 1/2 teaspoon butter over dough.
• Bake in the preheated oven until completely browned, about 20 minutes. Cool completely before serving, about 10 minutes.

GRISSINI TORINESI (ITALIAN BREADSTICKS)

Steps:

• Sprinkle the yeast into 1/2 cup (125ml) of the water in a bowl.
• Leave for 5 minutes, then add the malt extract; stir to dissolve.
• Mix the flour and the salt in a large bowl,.
• Make a well in the center and pour in the dissolved yeast and the olive oil.
• Use a wooden spoon to draw in the flour from the sides.
• Stir in the remaining water, as needed, to form a firm, sticky dough.
• Turn the dough out onto a well-floured work surface.
• Knead the dough until smooth and elastic, about 10 minutes.
• Cover with a dish towel and let rest for 10 minutes.
• Knead the dough for 10 minutes more.
• Shape the dough into a rectangle, 12in x 8in (30cm x 20cm) and 3/4in (1. 5cm) thick.
• Cover with a dish towel; let rest for 10 minutes.
• Lightly oil two baking sheets and sprinkle them with semolina.
• Cut the dough lengthwise into four equal pieces, then cut each piece lenghwise into ten strips.
• Stretch each strip until it is 10in (25cm) long.
• Place the strips, about 1/2in (1cm) apart, on the baking sheets.
• Brush the strips with the egg glaze and sprinkle with sesame seeds.
• Bake in the preheated oven for 15-20 minutes.
• Transfer the sticks onto a wire rack, then let cool.

JUNIPER GRISSINI (LONG CRISPY BREAD STICKS)

Steps:

• In a large bowl, stir together water, 1/2 cup flour, honey and yeast; let sit until foamy, about 10 minutes.
• Stir in remaining 1 1/2 cups flour, olive oil, juniper berries, and salt; knead on a floured surface for form a smooth dough.
• Place dough in a lightly oiled bowl and cover; let sit until doubled in size, about 1 hour.
• Preheat oven to 425 degrees F; line 3 large baking sheets with parchment paper.
• Punch down dough and divide into 4 equal pieces.
• Roll each piece into a 6x10 inch rectangle; cut lengthwise into 1/2 inch strips.
• Arrange strips on prepared baking sheet and dust with cayenne pepper; let stand until they puff up, about 15 minutes.
• Bake until golden brown, about 15 minutes.
• Let cool and crisp before serving.

ABM ITALIAN BREADSTICKS- GRISSINI

Steps:

• Pour the water and olive oil in the bread machine pan, sprinkle over the flour, make sure you cover the water completely.
• Add the salt in corner of the pan, make a small dent in the flour (not as far down as the liquid) and add the yeast.
• Select the basic dough setting and press start.
• Ligtly oil two or more baking sheets.
• When dough cycle has finished, remove from the machine and knock it back on a lightly floured surface.
• Roll out into a rectangle of approx 9x8 inch.
• Cut into three 8 inch long strips, cut the strips widthways into ten.
• Roll and stretch each piece to 12 inch approx if you like them crispy, make them shorter/thicker if you like more bread structure (the dough is very elastic, its easiest to start rolling them beween your hands).
• If using the poppy seeds or salt, scatter some on the work area and roll them into the dough, this is best done halfway through the rolling process, later on they do not want to stick.
• Be careful with the salt, its quickly too much.
• Space apart on the baking sheets, brush lightly with some olive oil, cover with clear film and leave in a warm place for 10 to 15 minutes.
• Preheat oven to 400°F.
• Bake for 12 to 15 minutes (longer if you made them shorter and thicker) or until golden brown, turning once.
• Transfer to a wire rack to cool.

MESCLUN WITH PROSCIUTTO GRISSINI

Steps:

• Wrap each grissini in a piece of prosciutto, on a slight diagonal to cover as much of the breadstick as possible. Set aside.
• In a medium bowl, mix the shallot, mustard, vinegar, salt, and pepper together. Gradually whisk in the oil in a slow stream. Place the mesclun greens and fennel in a large bowl and toss evenly with the dressing. Distribute among 4 serving plates and sprinkle with pine nuts.
• Take 2 prepared grissini and place them on top of each salad forming an "x". Serve immediately.
• Cook's Note: Grissini are pencil-thin breadsticks that can found at specialty and Italian food markets.

GRISSINI

Steps:

• Day 1: In a small bowl, stir the yeast into 1/2 cup of warm water.
• Add sugar and stir.
• Leave 10 minutes to ferment.
• Stir together the flour, cheese, rosemary and pepper.
• Place in a mound on a large board or counter, and make a well in the center.
• Add the yeast mixture, the remaining water, and the oil into the well.
• Mix together until stiff, and knead by hand until smooth for about 10 minutes.
• Shape into a ball, place in a greased bowl, cover with clingwrap and refrigerate overnight.
• Day2: Preheat the oven to 350 degrees F.
• Grease 4 baking sheets.
• Take a handful of the dough, leaving the rest covered.
• Dust well with flour and press into a flat disk.
• Run the the first setting of the rollers in your pasta machine.
• Dust again with flour and roll through a second time.
• Again dust with flour and pass through the fettuccine cutter on the pasta machine.
• Carefully separate the grissini and place on the baking sheets so they do not touch.
• Brush with a little more oil and sprinkle with salt.
• Bake for about 30 minutes or until golden brown.
• Cool and store in an airtight container.
• Note: If the Grissini are well floured it makes separating them after they have been cut much easier!

CORNMEAL-CAYENNE GRISSINI

Steps:

• Stir together warm water and yeast and let stand until foamy, about 5 minutes.
• Stir together flour, cornmeal, table salt, and cayenne in a large bowl, then stir in yeast mixture and oil just until a dough forms.
• Turn out dough onto an unfloured work surface and knead until smooth and elastic, 8 to 10 minutes.
• Transfer dough to an oiled bowl and turn to coat. Cover bowl with plastic wrap and let dough rise in a warm place 1 hour, or until doubled in bulk.
• Preheat oven to 350°F.
• Punch down dough and turn out onto unfloured work surface. Roll 2-teaspoon portions of dough into 10-inch-long sticks and arrange about 3/4inch apart on greased baking sheets.
• Brush sticks lightly with oil and sprinkle with kosher salt.
• Bake in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until sticks are crisp and ends are golden, 22 to 25 minutes total. Transfer to racks to cool.

PARMESAN GRISSINI

Steps:

• In large bowl, dissolve yeast in warm water. Add oil, salt and 2 1/2 cups of the flour; mix until soft dough forms. Place dough on lightly floured work surface; knead in enough remaining 1/2 cup flour until dough is no longer sticky.
• Grease large bowl with oil or shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 2 hours or until dough has doubled in size. Dough is ready if indentation remains when touched.
• Spray cookie sheets with cooking spray. Place dough on lightly floured work surface; lightly sprinkle top of dough with flour. Roll into 18x12-inch rectangle. Cut crosswise into 1/3-inch-wide strips. Place strips on cookie sheets. Cover loosely; let rise in warm place 30 minutes or until puffed.
• Heat oven to 400°F. Spray tops of breadsticks with cooking spray; sprinkle with cheese.
• Bake 15 to 20 minutes, turning once, until golden brown. Remove from cookie sheets to cooling racks; cool before serving.

ROSEMARY AND OLIVE GRISSINI

Steps:

• In a large bowl (or a stand mixer fitted with the dough hook), combine all ingredients (in order).
• Knead to form an elastic dough (about 7-10 minutes).
• Cover and let rise 1 hour.
• Deflate dough, knead briefly, and let rest 10 minutes.
• Heat the oven to 375F (350F convection) If your oven is not convection, place a rack in the middle of the oven.
• Line 4 baking sheets with parchment paper and set aside.
• Roll the rested dough out into a rectangle about 20x12".
• Cut in half crosswise, then into ¼" strips lengthwise.
• Lightly roll each strip to round the edges and place on the parchment lined sheets.
• Cover and let rest for 20 minutes.
• Bake (1 sheet at a time if not using convection) for 18 minutes, until crisp and golden. Keep unbaked sticks in the fridge during baking.
• Immediately transfer to a cooling rack and cool completely.

BLACK PEPPER 'N PARMESAN GRISSINI

Steps:

• In large bowl, combine water, yeast and sugar; stir until yeast is dissolved. Add 2 tablespoons olive oil. Stir in whole wheat flour and 1/2 cup of the all-purpose flour with whisk until mixture is smooth. Cover and let stand in warm place 35 to 45 minutes or until mixture is light and bubbly.
• Stir in 1/3 cup Parmesan cheese, salt and 1/2 teaspoon pepper. Add 3/4 cup of the all-purpose flour, gradually adding additional all-purpose flour as necessary to make dough easy to handle.
• Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Grease large bowl with oil. Place dough bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough is doubled in size. Dough is ready if indentation remains when touched.
• Position one oven rack in lower third of oven and second oven rack in upper third of oven. Heat oven to 425°F. Line 2 cookie sheets with cooking parchment paper.
• Gently push fist into dough to deflate. On lightly oiled surface, pat out dough to 8-inch square. Using pizza cutter or sharp knife, cut square in half. Cut each half crosswise into 16 strips. Roll each strip to 10 to 12-inch length; place on cookie sheet. Brush with 2 to 3 teaspoons olive oil; sprinkle with 1/4 cup Parmesan cheese and 1 teaspoon pepper.
• Bake 12 to 15 minutes or until golden brown and crisp, moving cookie sheets to other rack position halfway through baking. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.

SALT AND PEPPER GRISSINI

Steps:

• Whisk together flours, baking powder, baking soda, sugar, and 1/4 teaspoon kosher salt, then stir in buttermilk and butter with a fork. Transfer to a lightly floured surface and gently knead 5 or 6 times.
• Preheat oven to 350°F.
• Form dough into a log and cut into 16 pieces. Roll each piece into a 10-inch-long rope (if dough sticks, lightly flour work surface) and arrange 1/2 inch apart on 2 parchment-lined large baking sheets.
• Brush breadsticks with beaten egg white and sprinkle with pepper and remaining kosher salt (to taste). Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden and crisp, 20 to 22 minutes total. Transfer to racks to cool.

HAND-PULLED BREADSTICKS ('GRISSINI STIRATI')

Steps:

• Sift the flour and place it in a bowl with the salt and malt syrup (if using). In another bowl, mix the yeast, water, and sugar, and leave to activate, covered, for 10 minutes or until frothy. Add it to the flour mixture (if using dry instant yeast, just mix all the ingredients together).
• If kneading by hand, slowly start kneading the mix until you bring all the ingredients together. When no more dry bits are visible, turn it out on a worktop and continue kneading for about 10 minutes, or until smooth. If using a stand mixer, knead for 5 minutes on low, then for another 5 minutes on medium. The dough should be soft and smooth. Give the dough a rectangular shape. Lightly flour a baking tray and put the dough on it. Cover with cling film and a tea towel, and let proof in a warm place (25 to 28°C) for about 30 minutes.
• After 30 minutes, transfer the dough to a worktop. Flatten the dough on the counter and form a long roll of about 6 to 7cm diameter. Take a long strip of cling film (twice as long as the roll) and brush half of it with olive oil. Place the roll of dough on the oiled film and brush the top and sides with oil too. Fold the rest of the cling film over the dough, and loosely make it adhere to the top and sides (the oil will make the film stick). This prevents skin from forming during the final proof. Cover with a tea towel and let it proof again in a warm place for 60 minutes.
• While the dough is proofing, heat the oven to 230°C. Prepare a plate or tray with a mixture of semolina flour and sesame seeds, and line a large oven tray with baking parchment. When the dough has risen, return it to the worktop and unwrap the cling film. Take a dough cutter or a knife and cut a few 2cm thick strips of dough from the short side of the roll, then place each of them in the semolina and sesame mixture and coat evenly. You must try to cut each strip with one single cut (this is very important for the stretching of the grissini).
• Once you've cut and coated all the strips, lift each one of them by holding the ends with your thumb, index and middle fingers. Now, let's have some fun. Pull outwards to elongate each strip, whilst moving your fingers towards the ends of the strip at the same time. The dough should stretch very easily up to a point and then will make some resistance. Don't worry, that is absolutely fine. Stop stretching at the desired length to fit your baking tray. Lay every strip on the tray that you had previously lined with backing parchment, at about 2cm apart from each other.
• When you have no more space, bake for 12 to 15 minutes or until golden, making sure you keep the oven door ajar to let any steam out (use a wooden spoon or a small ball of foil to keep it slightly open). Once the breadsticks have turned golden, flip them over and bake for a further 3 to 5 minutes to colour and crisp up even more. Let them cool on a wire rack and enjoy with Parma ham, mortadella or other salumi, cheese, olives, and nibbles.