These are the most flavour filled breadsticks you will ever eat. Super crunchy on the outside but still a little tender inside. Filled with herby cheesy flavour. These Parmesan & Herb Grissini are the perfect dinner table snack or great as a side for soup.
Feel free to adjust the recipe to your liking and what you have available. Leave out the cheese if you prefer, or substitute with a sprinkling of sesame seeds. For a plain version, leave out both the cheese and herbs and perhaps sprinkle with a little coarse salt. You can also add a little garlic powder to the mix if you like. Or for a spicy twist, what about some chilli powder or paprika. Feel free to use fresh or dried herbs. Whichever you have at hand or prefer. And if you’d like them extra cheesy, add the same amount of cheese to the dough as you grate over the top.
I’ve included the variation suggestions in the recipe notes below.
Fun fact, this is the exact recipe of my plaited/braided Herby Breadsticks. The only difference is the shape of these, and baking time since they’re thinner. And these have parmesan grated on top instead of the sprinkling of sesame seeds.
If you’re looking for more options, check out my Lavosh Crackers recipe.
Parmesan & Herb Grissini
- ¾ Cup Milk
- 1 tsp Sugar
- 1 tsp Instant dry yeast
- 2 Tbsp Unsalted Butter
- 1¼ Cup All-Purpose/Cake Flour
- ½ tsp Salt
- 1 Tbsp Fresh or dried herbs* Finely Chopped
- ¼ Cup Finely grated Parmesan**
- Warm the milk in a saucepan or the microwave. Ensure that it is lukewarm not hot or the yeast won't bloom
- Pour the warm milk into a bowl, add the sugar and give it a quick stir to help it dissolve, then sprinkle the yeast over the milk and let it sit for around 5 minutes
- In the meantime, melt the butter and set aside
- When the yeast is ready, pour the butter into the milk/yeast mixture and stir
- Sieve the flour and salt into the mixture and stir to combine, then add the herbs** and continue stirring until it forms a rough dough
- Cover the bowl with plastic wrap and/or a clean tea towel and set aside to rise for around 1 hour (Make sure the it is not placed in a draft)
- When the dough has doubled in size, turn it out onto a floured surface and knead it a few times until it is no longer sticky. You may need to add a little more flour as you go to achieve this
- Once the dough is smooth and no longer sticky, divide it in half, cover with a tea towel and let it sit for another 10 minutes
- In the meantime, preheat the oven to 180°C. Line two large baking sheets with baking paper or silicone mats and set aside
- Then take one dough ball and cut into at least 12 equal portions. Then between your fingers or palms of your hands, roll each piece of dough to form a long worm/snake like strip. Roll them to between ½ and 1 cm thick, and approx. 20cm to 25cm long strands. They do not have to be perfectly even as this gives a nice combination of soft and crunchy areas to each stick. Lay the strands, slightly spaced out onto the lined baking sheets. You should get at least 24 breadsticks from this dough
- Finally, finely grate some parmesan cheese over the top and bake for around 12 – 15 minutes, or until the desired golden brown
- Remove from the oven and let cool completely on the baking sheets
- Store in an airtight container½