Buttery Grissini with Parmesan and Black Pepper
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These long, crispy, homemade grissini breadsticks are perfect for parties and apéritivo hour. They’re simply seasoned with flaky sea salt, freshly cracked black pepper, and grated parmesan and then baked until golden. They’re much easier to make than you might think, and they’re ready in an hour!
Grissini are traditional Italian breadsticks—long, thin, and perfectly crisp—originally from northern Italy. I’ve always loved the idea of them, but the store-bought versions I grew up with were often hard and lacking flavor. These homemade grissini are a completely different story.
I tested this recipe a few times and ended up swapping the usual olive oil for butter, and I love the difference it makes. The butter adds a rich, savory depth, giving the breadsticks a flavor that’s just as good as their texture—crisp on the outside with a light, delicate crunch.
They’re simple to make and perfect for serving alongside meats, cheeses, olives, and dips. I like adding them to a charcuterie board or setting them out as an easy appetizer. They also keep well and freeze beautifully, which makes them a great make-ahead option for entertaining.
Grissini variations
It’s easy to add variety to your grissini so have fun playing around with different flavor combinations. Here are a few delicious ways to mix up the flavors:
- Add fresh herbs such as thyme or rosemary.
- Sprinkle the dough with poppy seeds or sesame seeds.
- Experiment with different types of salt like smoked salt
- Give them some heat with a pinch of red pepper flakes.
What to eat with grissini
In Italy, grissini breadsticks are typically served as a snack with meats like prosciutto, cheeses, and olives during apéritivo hour.
They happen to be the perfect shape for dunking into dips and they also taste wonderful Italian-style with a bit of herb-infused olive oil.
Serve them in place of bread with soups and stews, or turn them into a rustic and dramatic centerpiece by placing them in a tall glass or vase in the center of your table.
Buttery Grissini with Parmesan and Black Pepper
Ingredients
- 3 tablespoons butter (see notes)
- ¾ cup milk
- 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, and let it rise in a warm place for 30 minutes.
- Preheat your oven to 350 degrees Fahrenheit. 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 bag.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Thank you so much, Kelly!