Traditional Vegan breadsticks (Italian Grissini)
Traditional Italian Vegan Breadsticks or Italian Grissini which taste delicious and have the perfect snap
Fun fact, did you know that traditional Italian grissini are basically vegan breadsticks? That's right, these delicious appetizers are 100% cruelty-free, which makes them a favourite dinner party snack.
But before I went vegan, as a kid, I used to have grissini all the time. Such a great snack with that perfect snap. They are also easy to make, they require few ingredients, yet they taste so incredibly good. I believe this is the secret to all Italian food: simple yet delicious and full of flavours, same as yummy vegan pizza.
How are vegan breadsticks made?
Vegan breadsticks are very easy to make. They require bread flour, water, a little olive oil and active dry yeast. You can add flavour to your breadsticks like rosemary, thyme, oregano, garlic powder or just salt.
The process of making vegan breadsticks is similar to that of bread. You need to prepare the yeast and activate it using sugary water. To be fair, I always do this irrespective of using active dry yeast or instant dry yeast. I just like the result of my bread more.
Mix all your dry ingredients together, add the olive oil then add the yeasty water. For these vegan breadsticks, I use my hands to knead. You can use a kitchen aid if you prefer, but there is a personal connection for these authentic Italian grissini, so I just like making it the traditional way. There is no shame in using a kitchen aid, especially if your wrists are a little weak. Kneading dough can be difficult, so do it the way you love it.
Don't forget to set a timer when you leave your dough to proof. I tend to forget it in the corner as I start doing all sort of tasks in the kitchen. It might sound like silly advice, but hey, it works for me.
Do you like your vegan breadsticks less snappy? There is a way to achieve that. Here's a trick. You can use all-purpose flour instead and before going to the oven, you can let them proof for about 5 minutes. They will become a lot softer. It's of course, not the traditional way of doing the Italian grissini, but I know some people prefer a less snappy breadstick.
Who invented breadsticks?
It's believed that breadsticks originated in 1643, when a Florentine abbot described a long-shaped and "bone-thin" bread being made in a town outside of Turin. (Wikipedia)
But, according to the myths and legends, there is another version of the history of breadsticks. It was the year 1675, and the young Duke of the House of Savoy, Vittorio Amedeo II di Savoia, was nine years old when he was seriously ill. According to the story, the doctor who attended the Duke also suffered from the same issues when he was young, only to be cured by his mother's bread which was “well leavened, well-baked with little crumb and very crisp.”. And so, the breadstick recipe was replicated to cure the Duke. Well, the Duke was indeed cured and became the first Piedmont king in 1713.
Do Italians eat breadsticks?
Italians sure eat breadsticks. You can even visit various locations in Italy where breadsticks are still being made the authentic, traditional way. It's actually quite fascinating.
How do you store homemade breadsticks
Store your homemade breadsticks in an airtight container. But do eat them 2-3 days, as after that the bread can become a little stale.
Can you freeze breadsticks? Yes, you can also freeze breadsticks. Wrap tightly with aluminium foil or plastic freezer wrap and place them in the freezer. How long do breadsticks last in the freezer? Properly stored, the breadsticks will maintain their quality for about 3 months.
What to eat vegan breadsticks with?
You can eat your homemade vegan breadsticks as a snack on their own as an appetizer or accompanied by dips or spreads. You can enjoy them alongside hummus or with a delicious vegan spread made from sundried tomatoes and giant white beans.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.
Traditional Italian Vegan Breadsticks or Italian Grissini which taste delicious and have the perfect snap.
- 1 2/3 cup bread flour
- 1/2 cup water, warm
- 1 packet yeast, dry
- 1 tbsp caster sugar
- 3 tbsp olive oil (plus a little more for brushing)
- 1 tsp thyme
- 1/2 tsp garlic powder
- 1 pinch salt
- In a small bowl add the lukewarm water and mix in the sugar until dissolved. Add the sachet of active dry yeast and let it sit on top of the water for about 10 minutes until slightly frothy.
- In a larger bowl, mix in the flour, the salt, the thyme and the garlic powder. Add the olive oil and using a wooden spoon, mix into the dry ingredients. Make a well in the middle and add the yeasty water from your other bowl. Using your hands start mixing all ingredients until they become a wet paste. Transfer to a lightly floured surfaced and start kneading for about 5 minutes until your dough is non-sticky and can be shaped in a perfectly silky smooth ball.
- Transfer your dough to a lightly floured bowl and cover with a damp kitchen towel. Leave it in a warm place for the dough to rise. It should take around 40 minutes for the flour to double in size.
- Preheat your over at 175 C / 350 F. Line two baking sheets with parchment paper.
- Take the risen dough out of the bowl and transfer to a lightly floured surface. Using your hands, knead it for about 3-4 minutes to knock back any pockets of air. Divide your dough into 20 equal pieces.
Take each piece and stretch with your fingers to form long sticks.
- Place the sticks on baking sheets, leaving some space in between them as they will grow slightly while in the oven. Using a kitchen brush, gently apply some olive oil over the top of the breadsticks then sprinkle some sea salt on top.
Bake for approximately 15 minutes or until golden. Let it cook and serve immediately.
Total Nutrition Facts
|Amount Per Serving|
|% Daily Value*|
|Total Fat 11 g||14%|
|Saturated Fat 2 g||8%|
|Trans Fat 0 g||0%|
|Polyunsaturated Fat 1 g|
|Monounsaturated Fat 8 g|
|Cholesterol 0 mg||0%|
|Sodium 42 mg||2%|
|Total Carbs 45 g||17%|
|Dietary Fiber 2 g||7%|
|Sugar 3 g||7%|
|Protein 8 g||15%|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice
What do you think?
Did you like this recipe? Do you have any questions or suggestions? Leave a comment below.
I just made it for my sisters meal plan..Its perfect! just need to measure each to get a uniform length for each sticks . Thank you for the recipe. I would like to share this to my youtube channel. Mrs G’s Kitchen.
I just love how easy and simple these breadsticks are to make! I bet the taste is so delicious and crunchy, perfect to serve with a side dip for any crowd, big or small!
This looks like a fun, satisfying snack! What a great recipe to try! I love that it's vegan as well!
Thank you Leslie. I'm really happy you liked them.
These breadsticks look amazing! And I love your post about them. I am definitely trying these soon.
Hi Jenny, I'm really happy you want to try these vegan breadsticks. I can't wait to see the result.
I love these little fun facts that make browsing the post easier and fun. And I love to have breadsticks at every meal - there is just something magical about them lol
I also love breadsticks with every meal :D I'\m obsessed with them
These look so crisp and flavorful! I love how simple the recipe is too make. It's always fun making bread sticks :)
Really happy you liked our vegan breadsticks. <3 you are right, it's soooo much fun :)
Oh, I love breadsticks! Though, I've never made them before myself... Definitely should give it a try!
Please do and let me know how you get on.
I can't wait to make these homemade bread sticks. They will be a fabulous addition to our dinner table.
I was just looking for a breadstick recipe like this one! Do you think I could use my sourdough discard to make these?
I think you can yes. I didn't use the sourdough discard myself but I've been making all sort of bread for years and honestly, I don't see why not. I reckon they will taste fantastic.
Oh YUM!!! I have a mild obsession with crunchy breadsticks like these. I often snack on them when I'm in the kitchen. I can't wait to make this recipe!
Me too! I love all sort of vegan breadsticks if I'm honest. And I love adding salt and rosemary to them, oh so exciting.
These look great. Perfect for dipping into salsas and hummus etc. I’ll be baking them soon.
YES! We use them in the morning for dips as well
These turned out great! I served them with hummus, and they were the perfect dip accompaniment. Plus, they were simple to make.
So happy you loved them <3
Perfect for dipping and surprisingly easy to bake.
Excited you liked them
The best vegan breadsticks ever. We are obsessed. Found you on Pinterest and we are obsessed with your blog. It's nice, fast and so so beautiful. You are awesome
Klaus, the best feedback I can get. Thank you so much. Also, really happy you like my humble vegan website and my vegan breadsticks. That's so kind.
Hi from Romania. My son is allergic to eggs and I was searching for a vegan alternative to "grisine". He loved the result. Also we both had fun together making these
Buna Emanuela :) I'm sorry to learn about your son's allergy. And omg you called them "grisine" haven't heard that word for such a long time :) I'm from Bucharest originally, not sure if you noticed in the bio description. Really excited you and your son had fun making these vegan breadsticks and really happy they are approved :D
Never buying store grissini anymore. These vegan breadsticks you shared with us here, are sheer perfection. And they look stunning. We managed to replicate the share and everything went perfect. I'm really impressed to be honest with you and I don't normally leave reviews on blog.
I mean Claudio, this is the sort of feedback I love reading. I love it when people get together in their own kitchens to make their own good food with real ingredients. Really excited you liked my vegan breadstick recipe enough to even give me a review. That's very kind!
Cory, I am Italian and I'm telling you, these Italian grissini are like the real thing. Perfetto
Maria, grazie mille! It means the word to me to get a review from an actual Italian who loved my Italian grissini. I mean, thank you doesn't even cover it!
Perfect crisp, perfect everything. The best vegan breadsticks I've ever tasted, Cory
Music to my ears Mario! I'm so excited you loved our vegan breadsticks. Thank you so so much for taking the time to write to me and review them.
I made this and wow! Thank you for the recipe, Cory
Thank you for the rating and for your kind words Andreea. Really happy you liked the Italian grissini.
Easy to follow, perfect taste.
Thank you so much Sam. Glad you liked our vegan breadsticks.
Perfect recipe! Made them a little softer as per your instructions.
Thank you Isla. Glad you liked our vegan breadsticks.
tetszik. Ki fogom próbálni. Hajrá Cory!
Yaaay! Really happy. I saw the pictures on Facebook. They look amazing. Can't wait to visit and taste them! <3
I absolutely love your pictures. So beautiful. They make me think of the Italian countryside. Will try the vegan breadstick recipe tonight and let you know how it goes. Can't wait. How much rosemary should I add to the dough if I want to replace the thyme with rosemary?
Hi Lea, Thank you for your message. I'm really excited about you trying the vegan breadsticks recipe tonight. Let me know!
You should add 1 teaspoon of dry rosemary instead of the thyme. It will work the same way. If you want to use both, you can add 1/2 teaspoon of rosemary and 1/2 teaspoon of thyme.
Looking forward to hearing how you got on!
Thank you, Cory. Will add half and half, I think that's better.