Go Back
Freshly baked Grissini Torinesi on a metal baking tray, thin uneven breadsticks golden and crisp

Grissini Torinesi (Hand-Pulled Italian Breadsticks)

These thin, hand-pulled breadsticks from Turin are light, crispy, and full of old-world Italian charm. Made with simple ingredients, they carry the warmth of tradition and the personal touch that only handmade grissini can offer.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 1 hour 20 minutes
Total Time 2 hours 5 minutes
Servings: 6 people
Course: Appetizer / Snack
Cuisine: Italian - Piedmont / Turin
Calories: 80
Ingredients Method Notes

Ingredients
  

  • 3½ cups bread flour high-protein
  • 2¼ tsp active dry yeast
  • 1½ tsp sea salt
  • ¼ cup extra virgin olive oil
  • 1 cup warm water 105–115°F
  • 2 tbsp honey
  • Semolina flour for coating
Optional flavor add-ins:
  • Grated Parmesan
  • Garlic powder
  • Dried rosemary or thyme
  • Red pepper flakes

Method
 

Activate the Yeast
  1. In a small bowl, mix warm water, honey, and active dry yeast.
  2. Let it sit for 5–10 minutes until the surface becomes foamy.
Make the Dough
  1. In a large bowl, combine the bread flour and sea salt.
  2. Create a well in the center and pour in the yeast mixture and olive oil.
  3. Mix until a shaggy dough forms.
Knead
  1. Transfer the dough to a lightly floured surface.
  2. Knead for 8–10 minutes until smooth, soft, and elastic.
First Rest
  1. Cover the dough and let it rest for 20 minutes so the gluten can relax.
Shape the Dough Block
  1. Press the dough into a 12×8-inch rectangle.
  2. Brush the top lightly with olive oil.
  3. Cover and let rise for 1 hour until slightly puffy.
Cut & Hand-Pull the Grissini
  1. Cut the dough into 20 strips, each about ½ inch thick and 8 inches long.
  2. Gently stretch each strip to 12–16 inches.
  3. Roll each strip in semolina flour for extra crunch.
Bake
  1. Preheat your oven to 400°F (200°C).
  2. Place the strips on a baking sheet with space between them.
  3. Bake for 20–25 minutes until crisp and golden brown.
Cool & Serve
  1. Let the breadsticks cool completely. They become even crispier as they rest.

Notes

  • These breadsticks get their charm from their imperfections. Don’t worry if some are longer or thinner than others — that’s how real grissini look.
  • For extra crunch, bake them a few minutes longer, but keep an eye on the color so they don’t burn.
  • They pair beautifully with prosciutto, aged cheeses, olives, dips, and even Nutella for a fun sweet treat.
  • Store in an airtight container at room temperature for up to a week.