Grissini are a beloved breadstick from Northern Italy, famous for their delicate crunch and subtle flavor. You’ll often find them in bread baskets at restaurants or served as an elegant appetizer before a meal. Traditionally, grissini dough is allowed to rise before shaping, but this recipe uses instant yeast so you can skip the waiting time and head straight from mixing to baking.

The result? Perfectly crisp breadsticks with a beautiful golden color and a satisfying snap in every bite. They’re quick, easy, and endlessly customizable — keep them plain for a classic look, sprinkle with seeds for texture, or add herbs and spices for extra flavor. This no-rise method is ideal for busy days or last-minute entertaining, giving you fresh grissini in under half an hour.

Whether served alongside a comforting pasta, arranged on a charcuterie board, or enjoyed as a simple snack, these breadsticks are sure to disappear fast.

Ingredients you’ll need (full measurements below)

Flour “0” or all-purpose flour
Instant yeast
Water
Extra virgin olive oil
Salt
Mixed seeds (sesame, poppy, sunflower, etc.)

Variations

Herbed grissini – Add dried rosemary, thyme, or oregano to the dough for an aromatic twist.
Cheesy grissini – Sprinkle grated Parmesan or Pecorino before baking for extra flavor.
Garlic grissini – Brush with garlic-infused olive oil right after baking for a savory kick.
Whole grain – Swap half of the flour with whole wheat flour for a heartier texture.

Tips

Even thickness – Keep the strips about the same width so they bake evenly and finish at the same time.
Don’t skip brushing with oil or water before adding seeds — it helps them stick.
Use parchment paper – It prevents sticking and makes cleanup easier.
Cool completely before storing – Any residual steam will soften them if stored too soon.
Oil for flavor – Use a good quality extra virgin olive oil; it makes a big difference in taste since it’s a key ingredient.