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Italian Grissini Breadsticks

I love these delicious hand-made breadsticks. An alternative idea to the traditional bread or just for a snack!
Preparation: 40 minutes
Cooking: 20 minutes
Rising Time: 13 hours
Total Time: 14 hours
RECIPE FOR: 6 People


  • Stand Mixer
  • Baking Pan


  • 550 gr Bread Flour (W280)
  • 220 gr Water
  • 3 gr Fresh Yeast
  • 25 gr Salt
  • 10 gr Malt Powder
  • 80 gr Olive Oil


  • Knead all ingredients in the stand mixer bowl until you have obtained a homogeneous and elastic dough with a nice glutinous mesh. The final temperature of the dough should be about 24-25°C (75°F-77°F).
  • Pour the dough on the table, form a loaf, and grease it very well before fermenting it in the fridge for 12 hours, covered with a plastic wrap.
  • Once fermented, cut the dough into strips 1cm wide and place them on a baking pan covered with semolina.
  • Turn each string over the semolina and stretch it by hand according to the desired length. Place the breadsticks in a baking pan.
  • Cover with a baker's couche or a plastic wrap and let them proof for 1hour at room temperature.
  • Bake at 200°C (392°F) for about 15-20min., creating steam with a small pot of water in the bottom of the oven.


Serving: 100g | Calories: 462kcal | Carbohydrates: 72g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 11mg | Potassium: 129mg | Fiber: 3g | Sugar: 1g | Vitamina C: 1mg | Calcio: 19mg | Ferro: 4mg


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