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Garlic and Rosemary Grissini

Makes 36 to 40 breadsticks.
Course: Appetizer
Author: Suzanne Cowden


  • 1/2 cup whole wheat flour
  • 3/4 cup warm water
  • 1 teaspoon honey
  • 2 1/4 teaspoons active dry yeast
  • 1 1/2 cups unbleached all-purpose flour
  • 3 tablespoons olive oil
  • 3-5 cloves garlic minced or pressed
  • 3 tablespoons coarsely chopped fresh rosemary
  • dash cayenne pepper
  • 1 1/4 teaspoons salt plus more for shaping


  • In the bowl of a standing electric mixer, combine whole wheat flour and yeast. Stir in water and honey to combine. Let sit until the mixture starts to bubble, about 10 minutes.
  • Add a cup of the all purpose flour, olive oil, garlic, rosemary, cayenne pepper, and salt. Stir to combine with a wooden spoon. Add remaining flour and mix. With the mixer's paddle attachment, knead dough at medium speed for 5 to 7 minutes.
  • Scrape the dough into a small bowl coated with olive oil. Turn dough to distribute oil on all surfaces. Cover bowl with plastic wrap and let rise until doubled in bulk, about an hour.
  • Preheat oven to 425º F and line baking sheets (sized 14 by 16 inches) with parchment paper.
  • Turn the dough out on a lightly floured surface. Divide it in half. Working with one portion, divide the dough into 18 pieces if you want decorative ends or 20 pieces for straight bread sticks.
  • Using flour only as necessary to prevent sticking, roll each piece into a snake about 1/2 inch thick. Sprinkle a line of salt next to the snake and continue rolling until it is about 1/4 inch thick. Transfer to prepared baking sheets, twisting the ends decoratively if desired, leaving about 1/2 inch between each snake. Repeat with remaining dough.
  • Bake for 12 to 15 minutes, rotating pans halfway through baking, until golden brown. Because they're so thin, grissini burn easily, so watch them carefully, especially if you're using non-insulated pans.
  • Tranfer grissini to a cooling rack. Store cooled breadsticks in an airtight container for up to three days. If desired, reheat at 300º F for 5 to 10 minutes to refresh.