This crispy, golden Italian Bread Sticks recipe is made with bread flour, extra virgin olive oil, and sea salt, ready in just under two hours. The dough stretches easily by hand to create rustic shapes that snap perfectly when baked. I love making these for dinner parties because they look impressive but require very little actual hands-on work.

Why This Classic Works

I realized that the best grissini aren’t rolled out with a pin, but stretched by hand to preserve the airy texture. I used to fight with the dough to get perfectly straight lines, which only made the final texture tough and dense.

Letting the gluten relax and simply pulling the dough gently creates that signature rustic look found in Turin bakeries. This method traps just enough air inside to keep them light and crunchy rather than hard and rock-like.

Italian Bread Sticks Ingredients

3 1/2 cups (500g) bread flour
1 1/3 cups (320ml) warm water (approx. 110°F)
1 packet (7g) instant yeast
2 teaspoons fine sea salt
1 teaspoon sugar
3 tablespoons extra virgin olive oil
1/4 cup semolina flour (for dusting)

For Topping:

Flaky sea salt, dried rosemary, or sesame seeds

How To Make Italian Bread Sticks

Prepare the Dough: Whisk the warm water, sugar, and yeast in a large bowl and let it sit for 5 minutes until frothy.
Mix and Knead: Add the flour, fine sea salt, and olive oil to the liquid, mixing until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 60 minutes or until doubled in size.
Shape the Sticks: Preheat your oven to 400°F (200°C); gently pat the dough into a rectangle on a surface dusted with semolina, cut it into 1-inch strips, and gently stretch each strip to the length of your baking sheet.
Bake: Arrange the strips on parchment-lined baking sheets, brush lightly with water or oil, sprinkle with toppings, and bake for 15-18 minutes until golden brown and crisp.

Recipe Tips

Use Semolina: Dusting your work surface with semolina flour instead of regular flour adds a wonderful extra crunch and prevents the dough from sticking without drying it out.
Don’t Overwork the Shape: When stretching the dough, let gravity help you by holding the strip up and letting it lengthen naturally before placing it on the tray.
Cool Completely: Unlike soft bread, these sticks need to cool completely on a wire rack to achieve their signature snap; eating them warm might leave them feeling slightly chewy.

What To Serve With Italian Bread Sticks

These crunchy sticks are the perfect vessel for wrapping with thin slices of prosciutto di Parma as an elegant appetizer. They also pair beautifully with a warm marinara dipping sauce or a creamy whipped ricotta dip seasoned with honey and herbs.

How To Store

Store fully cooled bread sticks in an airtight container or a tall glass jar at room temperature to maintain their crispness. They will stay fresh for up to 5 days, but if they start to soften, you can re-crisp them in a 350°F oven for 5 minutes.

FAQs

Can I make these soft instead of crispy?
Yes, simply make the sticks slightly thicker and reduce the baking time to 12-14 minutes. Brush them generously with garlic butter right after they come out of the oven.

Why is my dough snapping back when I stretch it?
The gluten is too tight. Cover the dough strips with a towel and let them rest for 10 minutes to relax the gluten, then try stretching them again.

Can I use all-purpose flour?
You can, but bread flour provides a better structure and chew. If using all-purpose, you might need slightly less water.

Nutrition

Calories: 65
Total Fat: 2g
Saturated Fat: 0.3g
Cholesterol: 0mg
Sodium: 190mg
Total Carbohydrate: 10g
Protein: 2g

Try More Recipes:

Homemade Italian Bread Crumbs Recipe
Italian Garlic Bread Recipe
Italian Cheese Bread Recipe