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Abm Italian Breadsticks- Grissini

I found this recipe in a bread machine book that I received for my birthday from my mother last year. If your machine has instuctions that the yeast should be placed in the pan first then reverse the order in which you add the liquid and dry ingredients.

5.0 · 4 reviewsRecipe card by PetsRusEditorial by recipesvibrant · Updated October 15, 2026
BreadsLunch/SnacksEuropeanVeganLow CholesterolHealthy
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Abm Italian Breadsticks- Grissini — a vegan Yeast Breads recipePin it

Total time

160 min

Servings

1

Calories

70.2

Category

Yeast Breads

These homemade Italian Grissini offer a satisfying, crunch-forward experience perfect for those who love authentic European-style yeast breads. Using your bread machine to handle the heavy lifting, these slim, golden breadsticks are an ideal vegan snack for dipping into hummus or serving alongside antipasti platters.

Ingredients

Makes 1 serving

  • 200 water
  • 3 olive oil
  • 3 white bread flour
  • 1 1/2 salt
  • 2 1/2 dried yeast
  • poppy seed
  • coarse sea salt

Method

  1. Pour the water and olive oil in the bread machine pan, sprinkle over the flour, make sure you cover the water completely.

  2. Add the salt in corner of the pan, make a small dent in the flour (not as far down as the liquid) and add the yeast.

  3. Select the basic dough setting and press start.

  4. Ligtly oil two or more baking sheets.

  5. When dough cycle has finished, remove from the machine and knock it back on a lightly floured surface.

  6. Roll out into a rectangle of approx 9x8 inch.

  7. Cut into three 8 inch long strips, cut the strips widthways into ten.

  8. Roll and stretch each piece to 12 inch approx if you like them crispy, make them shorter/thicker if you like more bread structure (the dough is very elastic, its easiest to start rolling them beween your hands).

  9. If using the poppy seeds or salt, scatter some on the work area and roll them into the dough, this is best done halfway through the rolling process, later on they do not want to stick.

  10. Be careful with the salt, its quickly too much.

  11. Space apart on the baking sheets, brush lightly with some olive oil, cover with clear film and leave in a warm place for 10 to 15 minutes.

  12. Preheat oven to 400°F.

  13. Bake for 12 to 15 minutes (longer if you made them shorter and thicker) or until golden brown, turning once.

  14. Transfer to a wire rack to cool.

Cook's notes

  • Ensure your water is room temperature, not hot, to prevent the yeast from activating prematurely or dying before the dough cycle begins.
  • When rolling your rectangle, keep the thickness consistent; unevenly rolled dough will result in breadsticks that bake at different speeds, leaving some burnt and others soft.
  • Brush the finished dough surface lightly with a tiny bit of extra olive oil or water before sprinkling the poppy seeds and sea salt to ensure they adhere firmly during the bake.
  • Use a pizza cutter to create clean, uniform strips from your 9x8 inch rectangle to ensure professional-looking results.

Easy swaps

  • Instead of White bread flour, use All-purpose flourYou can swap if necessary, though bread flour provides a superior chew due to its higher protein content.
  • Instead of Poppy seeds, use Sesame seedsProvides a slightly nuttier flavor profile while maintaining the same structural adherence to the dough.
  • Instead of Dried yeast, use Instant yeastIf using instant, you can proceed with the same ratios; no proofing is required.
  • Instead of Olive oil, use Avocado oilA neutral-flavored alternative if you prefer the salt and seed toppings to be the sole flavor highlight.

Frequently asked

Why did my breadsticks turn out soft instead of crunchy?

Softness usually indicates they weren't baked long enough. Ensure they are golden brown and dry to the touch; if they are still soft, return them to the oven for 3-5 additional minutes.

Can I shape these into knots instead of sticks?

Yes, you can cut the rectangle into strips and tie them into loose knots, though you may need to adjust the baking time slightly as knots are thicker.

Must I use the bread machine for this recipe?

While the recipe is designed for a bread machine, you can knead the dough by hand for 10 minutes until smooth and let it rise in a warm spot until doubled in size.

How do I keep the salt from falling off?

Lightly pressing the seeds and salt into the dough with a rolling pin after sprinkling them onto the rolled-out rectangle helps embed them into the surface.

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