Parmesan and Black Pepper Grissini

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Oh hello, crispy breadsticks. Yes, I'm talking to you, all covered in freshly grated parmesan, freshly cracked pepper, and a sprinkling flaky sea salt. I think we should be friends. Want to be my date for New Year's Eve? You'll be a hit at the party.

Seriously though, these guys will be a hit at your party. They're great for snacking on or for scooping up dips. And if you've never made them before you'll be surprised at how easy they are to make.

To make grissini, all you have to do is:

1. Mix everything together
2. Knead the dough for a few minutes
3. Let it rise
4. Roll out little sticks and bake them

Easy, right?!

Oh and #5. Eat them!

Also, try these gluten-free vegan breadsticks!

If you make Parmesan and Black Pepper Grissini, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.

Parmesan and Black Pepper Grissini

Yield: 24 servings

Prep Time: 45 mins

Cook Time: 15 mins

Total Time: 1 hr

Homemade grissini is perfect for a party. It's surprising easy to make, stays fresh for several days, is super tasty and fun to snack on.

If you love this recipe as much as we do, let us know with a 5-star rating!

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Ingredients

• 3 tablespoons butter
• ¾ cup milk, regular or dairy-free
• ¾ teaspoon active dry yeast, see notes
• 2 ¾ cups all-purpose flour
• ¾ teaspoon sea salt
• ⅛ teaspoon black pepper
• ½ cup grated parmesan cheese
• Fresh ground pepper and flaked sea salt

Instructions 

• Add the butter and milk to a small pan and heat the milk until the butter has melted and the milk is lukewarm (not hot) to the touch. Remove the pan from the heat and sprinkle the active dry yeast over top. Let it sit for 10 minutes to bloom.
  3 tablespoons butter, ¾ cup milk, ¾ teaspoon active dry yeast
• Whisk the flour, sea salt, and pepper in a medium-sized bowl. Once the yeast has bloomed add the milk all at once. Use your hands to combine the flour and milk until it forms a ball.
  2 ¾ cups all-purpose flour, ¾ teaspoon sea salt, ⅛ teaspoon black pepper
• Turn the dough out onto a clean, dry surface and knead the dough for 5 minutes, or until it becomes smooth.
• Put the dough back into the bowl, cover the bowl with plastic wrap and let it rise for 30 minutes.
• Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
• Divide the dough into 24 equal pieces. Do this by dividing the dough in half then each half into half again. Repeat until you have 24 pieces.
• Roll each piece of dough into a long stick, about 16 inches. Lay the pieces on the baking sheets and sprinkle them with grated parmesan cheese, some fresh ground pepper, and a few pinches of flaked salt.
  ½ cup grated parmesan cheese, Fresh ground pepper and flaked sea salt
• Bake the grissini in the preheated oven for 15 minutes, or until they are crispy and golden brown. Remove them from the oven and let them cool completely before storing them in a resealable plastic bag.

Notes

It is always a good idea to proof, or test, your yeast before using it. Do this by adding 1 tablespoon of sugar to about a ½ cup of warm water. Then stir in 1 teaspoon of yeast and wait for 5-10 minutes. If the yeast is active you will see foam on the top of the water. If not then it is time to buy new active dry yeast.

Serving: 1 grissini, Calories: 78kcal, Carbohydrates: 12g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 6mg, Sodium: 121mg, Potassium: 34mg, Fiber: 1g, Sugar: 1g, Vitamin A: 77IU, Vitamin C: 1mg, Calcium: 35mg, Iron: 1mg

DID YOU MAKE THIS RECIPE?If you love this recipe as much as we do, be sure to leave a review or share it on Instagram and tag @TheEndlessMeal.