Grissini are those classic Italian breadsticks everyone falls in love with, famous for their crunch and simple classic flavor. If you been to Italy, you probably saw them in restaurant bread baskets or served as a little appetizer before a meal and in every bakery.

Traditionally, the doughtneeds time to rise, but this version skips the wait by using instant yeast without compromising the final result. These grissini go straight from mixing to baking. Super convenient! The result? A batch of perfectly golden, crunchy breadsticks with that perfect little snap.

Not only they are quick and easy to make but they are also easily customizable. Keep them plan and clossic, roll them in seeds, or add herbs and spices for an extra pop of flavor. This no-rise method is perfect for busy days or last minute guests, and you can have fresh grissini on the table in under 30 minutes.

My favourite way to serve them is with a charcuterie board with cheeses and olives. Trust me, they’ll vanish 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, basil, 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 – If they are still warm, their 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.