Grano Arso Grissini

Grano arso grissini.

It’s party season: Skip the crackers and add a snappy Italian breadstick to your charcuterie board. These are pulled rather than rolled, giving them eye-catching irregular shapes and dramatic length.

Can you knead this by hand? Absolutely. If you crave the extra arm workout, simply mix the liquid and dry ingredients together until combined, then knead on a clean work surface for approximately 10 minutes, until smooth.

Grano Arso Grissini

Yields | 3 to 4 dozen breadsticks |

  • 1¼ cups warm water
  • 1 Tbsp honey
  • 2 tsp granulated sugar
  • 1 packet active dry yeast (not instant)
  • 2 Tbsp olive oil, plus more for brushing
  • 3 cups bread flour
  • ½ cup grano arso
  • 1¼ tsp kosher salt, plus more for sprinkling
  • ¼ cup semolina or cornmeal
  • 1 large egg
  • 1 Tbsp cold water
  • 1 Tbsp, plus 2 tsp, poppy seed
  • 1 Tbsp caraway seed
  • sea salt, for sprinkling

| Preparation | In the bowl of a stand mixer, add warm water, honey, sugar and yeast; stir and let sit until foamy, 5 minutes. Add oil, flour, grano arso and salt; fit mixer with paddle attachment and mix on low until all ingredients are just combined. Replace with dough hook and knead on low, 4 minutes. Increase speed to medium; mix for 1 minute until dough is smooth and cleans the bowl.

Preheat oven to 450°F. Turn dough onto a work surface sprinkled with semolina or cornmeal and roll into a 12-inch-long rectangle. Brush with olive oil, cover lightly with plastic wrap and let rise in a warm place, 1 hour. Remove plastic wrap and cut rectangle into 3 sections crosswise; cut each section into thin, finger-size strips. Use your hands to pull each strip outward to form a long breadstick the width of the baking sheet you set them on.

Beat egg and cold water together until combined; lightly brush on each breadstick. Mix poppy seed and caraway seed together and sprinkle over the top of each breadstick; sprinkle generously with sea salt. Bake in batches until a deep golden color and crunchy, 12 to 14 minutes. Remove from oven and serve warm or cooled.

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Shannon Weber is the creator, author and photographer behind the award-winning blogaperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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