Breadsticks | Basic recipe

possible with herbs & sourdough

Today I brought a crispy and hearty snack for you: Grissini. A true finger food classic and perfect for mild spring or summer evenings with a glass of wine. In keeping with the season, I refined it with wild garlic. The best thing about it, the breadsticks are easy to prepare and ideal for other sourdough, because this can be processed here as desired. ... ♥ 

Grissini mit Bärlauch und Lievito Madre

Grissini - Italian nibbles

Baked crispy, crumbly and golden-yellow - this is how breadsticks should be. They are the ideal Mediterranean snack with a good glass of wine or a cold beer. They are an integral part of many Italian restaurants as an appetizer. Traditionally, breadsticks are shaped by hand and often offered in a twisted shape. However, I opted for the simple, smooth shape, as in my recipe template. But more on that later. In addition to the classic breadsticks, there are also variants with sesame, spices, herbs or caraway seeds. There are no limits to the imagination and I think what tastes good is allowed. So, in keeping with the season, I decided to go for wild garlic in a very “un-Italian” way. And I can tell you so much: delicious!

Grissini mit frischen Kräutern

A food blog event

Last summer Volker had von Volkermampft launched a great food blogger event: “Cook my recipe” is the name of the project. Similar to elves, different (food) blogs are assigned to one another by lot, and this is done anew every two months. You can then choose a recipe from the associated blog, copy it and freely interpret it. A really great initiative to get to know new blogs, introduce each other and network. The recipes for "Bread chips | spicy snack & bread recovery" and the "Tarte flambée with pears, camembert & walnuts”Here on the blog were created as part of this event. On the last lap I missed. This time the lot fell for me and then directly on Volker's own blog.

On Volker's extensive blog you can find a wide variety of recipes with international cuisine, bread, pastries and many delicious main dishes. He also organizes many blog (ger) events on various topics. Travel reports and restaurant tips can also be found here. The restaurant tips and tests mainly focus on Hamburg and the surrounding area, as Volker lives in Hamburg.

Grissini with and without wild garlic

The choice of the recipe was quite difficult for me this time because a large number of his recipes are of interest to me. Ultimately, I made a compromise between two recipes: Wild garlic sourdough breadsticks and Sourdough grissini - perfect for refreshment leftovers. The result is breadsticks that can be prepared either with fresh herbs such as wild garlic or with leftover sourdough. Wild garlic now fits perfectly into spring, of course, and the rather short wild garlic time needs to be exploited. I also have mine Lievito Madre because it fits perfectly into such Italian-inspired recipes!

In addition, I spontaneously used Italian flour instead of a type 550 wheat flour like Volker. In this case, that laNapoletana Tipo 00 (Pizza flour) and Semola Rimacinata di Grano Duro from the Molino Dallagiovanna. I baked with both of them for the first time - they had already waited a while for their first use. So I took the opportunity and spontaneously prepared the breadsticks with it. The first test was very promising! A wonderfully smooth dough that was very easy to work with and without any autolysis. With other pizza flours / Tipo 00 I have already seen that they do not make such a nice, smooth dough, especially not without extensive autolysis. As always, I have included German flour as an alternative in the recipe.

Grissini mit Sauerteig
My conclusion

Admittedly, I like to avoid “fiddly” pastries. After all, every stick needs to be shaped and is then fed up at Cookie and Co. faster than I can see. But it wasn't that bad and it was even fun. It was definitely worth it and the breadsticks were more than delicious! I can also imagine it very well with rosemary or garlic in summer. Without Volker, I would have put off such a recipe for a long time, even though I had wanted to make breadsticks myself for a long time.

It is very important that they are really completely baked through! This should definitely be taken into account, because every oven bakes differently and the breadsticks are also of different thicknesses. This is the only way to make them crispy and crumbly! If in doubt, bake a little too long rather than too short. Otherwise they can become sticky very quickly and that would be a shame! In any case, it is worth re-baking ... in this sense, have fun trying it out ... ♥ 


Breadsticks | possible with herbs and sourdough

Type 550 wheat flour can also be used instead of Tipo 00 and Semola.

For baking with conventional ASG, see note.

  • Prep Time:
    45 minutes
  • Cook Time:
    2 hours 45 minutes
  • Total Time:
    3 hours 30 minutes
  • Yield:
    30 pieces
  • Category:
    Appetizer, aprero, snack, starter
  • Cuisine:
    deutsch, german, italian, italian


  • 200 g Pizza flour Tipo 00 or wheat flour type 550 (I: laNapoletana Tipo 00)
  • 100 g Durum wheat flour (Semola Rimacinata di Grano Duro) 
  • 150 g Lievito Madre from the fridge, optional) (omit if necessary)
  • 140160 g of water
  • 40 g fresh herbs, finely chopped, optional (e.g. wild garlic)
  • 20 g Olive oil or Mediterranean herbal oil
  • 3 g fresh yeast
  • 810 g of salt

without Lievito Madre in addition

  • 100 g Pizza flour Tipo 00 or wheat flour type 550
  • 50 g water
  • 12 g fresh yeast



  1. Mix water, flour, if necessary Lievito Madre and chopped herbs and yeast for 5-8 minutes at a slow speed.
  2. Add olive oil and salt and knead into a smooth dough for about 5-8, until it no longer sticks.
    (The dough is compact but smooth, similar to Lievito Madre or marzipan.)
    Knead in the Thermomix: For a total of about 5-6 min. | Knead the dough level, then knead again by hand.

Stock cooking

  1. Put the batter in a lightly oiled bowl.
  2. Allow to cook for 1.5-2 hours at room temperature (20-22 ° C). A slight doubling or doubling is sufficient.

to shape

  1. Divide the dough on the lightly floured work surface into pieces of dough of approx. 20 g each (up to a maximum of 25 g).
  2. Then roll into long strands of dough.
    If necessary, wipe the work surface with a damp cloth if the dough pieces slip away. An unfloured silicone mat is also very good!
  3. When the strands of dough contract again, let them rest for 10-15 minutes and then roll out to a length of about 35 cm.
  4. Spread on two baking sheets lined with baking paper / baking foil.

Piece cooked

  1. Cover with a tea towel and let cook for about 1 hour at room temperature (20-22 ° C).
  2. Meanwhile preheat the oven to 220 ° C hot air / circulating air.
    With top / bottom heat, the baking temperature is around 240 ° C; the trays must be baked one after the other.

to bake

  1. Bake the breadsticks for 10-14 minutes at 220 ° C hot air / convection, preferably on sight.
    They have to be fully baked to make them crumbly and crispy!
  2. Then let it cool down completely and then store it in an airtight packaging.



With liquid Yeast from the sourdough (TA 200) instead of Lievito Madre (TA 150) 25 g more pizza flour and 25 g less water add to the dough.

Keywords: Aprero, refreshment recipe, wild garlic, wild garlic grissini, breadsticks, bread sticks, durum wheat flour, Italian sourdough, herbs, herbal oil, laNapoletana, Lievito Madre, Molino Dallagiovanna, olive oil, party snack, pizza flour, semola, Tipo 00, starter, wheat flour

  • Beginning of Stockgare
  • End of stock cooking
  • Dough before portioning
  • Dough pieces weighed
  • Beginning of piece cooked
  • End of piece cooked
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14 thoughts on “Grissini | Grundrezept”

  1. Renate Neumann

    Super Sonja, a recipe like this comes at just the right time. Have enough sourdough leftovers.
    Mega, thank you Sonja

    1. Katja Bruch

      Hello Sonja,

      I would like to bake these breadsticks. I have sourdough. Now I have read below in Notes liquid TA200 and LM T150 ... what does that mean? Do I need 200g of the liquid sourdough? is 1: 1: 1
      Lg Katja

  2. Barbara Herbach

    Dear Sonja,
    the wild garlic breadsticks are a hit !!!
    I made them with sourdough, without and with wild garlic. They are also good without, but amazingly good with wild garlic. Thanks very much! Barbara

    1. I'm really happy! I thought they were so delicious too. Garlic and rosemary are sure to be great too. 🙂

      Many greetings,

  3. Hello Sonja, I'm sorry, but the recipe drives me crazy. The parts are very difficult to roll and I don't like the consistency of the dough at all. Years ago I once made great breadsticks that were much easier and quicker to process. I won't try this recipe again.

    1. cookieundco

      So far, I've only had consistently positive feedback.
      Which flour did you use? Maybe there is something wrong with the amount of liquid.
      As you can see from the article, it is based on a recipe from a blogger colleague. I found the processing to be straightforward.

  4. Hello Sonja,
    I also had Tipo 00 and durum wheat flour. Maybe the dough could have used a little more water. But I find this rolling of the breadsticks very time-consuming. The tip of wiping the countertop with a damp cloth was helpful, but still not for me. But I am pleased that everyone else is happy with the recipe. I also bake some of your recipes that I really like. All very subjective.
    A beautiful Sunday

  5. Hello, dear Sonja,
    yesterday I baked the breadsticks for the first time. Everything worked out great and the breadsticks were a hit. Since I only used half the amount, it took a while for the oil to bond with the dough. But it wasn't a problem and the molding went great.
    Even today (I was able to save 3 stalks to this day) they were still nice and crispy
    I processed the pizza flour Tipo 00 from Bongu and dried Italian herbs for the taste. But there I will try out a few more things
    Thank you for the recipe and best regards

    1. I'm very pleased, they didn't last long with us either. 🙂

      Greetings and have a nice weekend,

    1. You can either take it completely as a bulk liquid or, better yet, use it to make a firm pre-dough (Biga) instead of Lievito Madre.

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