Grissini (Italian Breadsticks)

Grissini are wonderfully crisp, pencil-thin breadsticks that are a staple in Italian restaurants and homes. Originating from Turin, they are the perfect appetizer to nibble on while you wait for your main course, or to serve alongside a platter of cured meats and cheeses. This recipe is surprisingly simple and a fun project for an afternoon. The dough is straightforward, and the magic happens when you roll it out into long, elegant sticks. They bake up quickly, filling your kitchen with a delightful aroma. You can keep them classic with just a sprinkle of sea salt, or get creative with herbs, cheese, or seeds. Unlike softer breadsticks, grissini are meant to be dry and crunchy. The key to achieving this texture is to roll the dough very thinly and to bake them until they are a deep golden brown and completely crisp all the way through. They are a fantastic way to use up leftover pizza dough as well. They are elegant enough for a dinner party but simple enough for a casual snack. This recipe is a great introduction to working with yeast doughs in a very forgiving and fun way.