Grissini (Piedmont-Style Breadsticks)

Grissini (Piedmont-Style Breadsticks)

0 Reviews
From: EatingWell Magazine, March/April 2018

Crunchy on the outside and slightly soft in the center, these easy homemade breadsticks are a good way to use your sourdough starter. Substitute 1 tsp. of fresh starter for the active dry yeast, adding it with the olive oil and malt syrup. No barley malt syrup? Use molasses instead.

Ingredients 14 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 14 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1 (.25 ounce) package active dry yeast
  • 1¼ teaspoons salt, divided
  • ¼ teaspoon brewer's yeast (see Tips) or nutritional yeast
  • 4 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon barley malt syrup (see Tips)
  • ½ cup warm water (110–115°F)


  • Prep

  • Ready In

  1. Whisk whole-wheat and all-purpose flours, active dry yeast, 1 teaspoon salt and brewer's (or nutritional) yeast in a medium bowl. Whisk in 2 tablespoons oil and malt syrup. Add water and knead to incorporate. Turn the dough out onto a clean work surface. Knead until it's pliant and shiny, 15 to 20 minutes. (Alternatively, combine dry ingredients in a stand mixer fitted with the flat beater. Mix on medium-low speed to combine, then add 2 tablespoons oil and malt syrup. Add water and mix until just combined. Replace the flat beater with the dough hook. Knead until the dough is pliant and shiny, about 5 minutes.)
  2. Place the dough in a clean bowl, cover with a clean, damp kitchen towel and let rise until almost doubled in size, about 2 hours.
  3. Preheat oven to 375°F.
  4. Turn the dough out onto a lightly floured surface and divide into 14 pieces. With your hands, roll each into a slender rope 10 to 12 inches long. Place the grissini on a baking sheet, about ½ inch apart. Brush both sides of the grissini with the remaining 2 tablespoons oil and sprinkle with the remaining ¼ teaspoon salt.
  5. Bake the grissini until golden brown on the bottom, 12 to 15 minutes. Turn them over and rotate the pan front to back. Continue baking until golden brown, 12 to 15 minutes more.
  • Tips: Brewer's yeast is a key ingredient in beer-making. It can also be used in bread baking to add a hint of beer-like bitterness. Find it in natural-foods stores or online.
  • Barley malt syrup, made from sprouted barley and water, is traditionally used as a sweetener in breads. Honey or molasses can be used instead but will give a less toasty flavor.

Nutrition information

  • Serving size: 1 grissini
  • Per serving: 100 calories; 4 g fat(1 g sat); 1 g fiber; 14 g carbohydrates; 2 g protein; 42 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 1 IU vitamin A; 0 mg vitamin C; 5 mg calcium; 1 mg iron; 209 mg sodium; 47 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ fat

Reviews 0