Twisted Breadsticks
- Vegetarian
- Energy Kcal 37
- Carbohydrates g 7
- of which sugars g 0.3
- Protein g 1
- Fats g 0.5
- of which saturated fat g 0.08
- Fiber g 0.3
- Sodium mg 54
- Difficulty: Average
- Prep time: 30 min
- Cook time: 20 min
- Makes: 60 pieces
- Cost: Low
- Note + the dough rising time
PRESENTATION
Grissini ritorti are one of those snacks that just make gatherings extra fun—really. These twisted breadsticks hail from Turin in northern Italy, and they've been a hit since the 1600s. And look, what makes them special isn’t just how crispy they are, but also the way twisting the dough gives an extra layer of flavor and crunch. It's so good. Compared to regular breadsticks, these have a playful look, and people in Piedmont really really love them for that. They’re often seen as the ultimate Italian breadsticks recipe because of their crunchy bite from end to end.
Thing is, making grissini ritorti lets you experiment with all kinds of variations—some add herbs, seeds, or even a little sweet dusting. Hard to resist, for sure. And the best part? They’re golden and light, so you never feel weighed down after grabbing a few. A modern twist on this grissini recipe is pairing them with a cherry tomato cream for dipping. You gotta try it. This creamy, tangy spread turns the classic, tender bread into a perfect appetizer for sharing at parties or just snacking before dinner.
In Piedmont, people often serve these homemade grissini with a bowl of tomato cream, and it’s something everyone reaches for first. The combination of moist cream with the crunch of the breadstick is just right. It’s easy to see why these traditional Italian breadsticks are a favorite—simple to pick up, never boring, and packed with flavor in every twist. Pretty simple. Whether you’re making a spread for guests or just want something to munch on while you hang out, this easy breadstick recipe from Turin is a real winner. Try it and see why folks can’t get enough of these authentic grissini from northern Italy. Really, with their light texture and satisfying taste, they’re sure to become a staple in your appetizer lineup. Enjoy making and sharing this delicious piece of Italian culinary tradition!
You might also like:
INGREDIENTS
- Ingredients for 60 breadsticks
- Semolina 1 tbsp (15 g)
- Type 00 flour 2 ½ cups (500 g)
- Water 1 ½ cup (350 ml)
- Brewer's yeast ¾ tsp (4 g)
- Malt 1 tsp
- Fine salt 1.3 tsp (8 g)
- Extra virgin olive oil 1.4 tbsp (20 ml)
- for brushing and filling
- Cherry tomato cream ½ cup (100 g)
- Extra virgin olive oil 1 tbsp (15 ml)
How to prepare Twisted Breadsticks
To prepare the twisted breadsticks, place the sifted flour together with the dry yeast in a bowl 1. Dissolve the malt in part of the water, about 2/3 of the dose 2, and dissolve the salt in the remaining water, mixing well with a teaspoon 3.
Add the water with the salt to the oil 4 and mix. In the bowl of a stand mixer fitted with a paddle, pour the flour with the yeast and the water with the malt 5, then turn on the paddle and pour the oil in a thin stream 6.
Continue with the mixer until the dough gathers around the paddle 7. Transfer the dough you have obtained onto a floured work surface 8 and work it until it is smooth and elastic 9.
Place the dough in a bowl and let it rest for 30 minutes covered with plastic wrap 10. Then roll out a rectangular sheet measuring 12x14 inches 11 on a floured work surface; gently wrap it around the rolling pin and place it on a baking tray lined with parchment paper 12 and with your fingertips press from the center towards the sides.
Brush the entire surface with olive oil 13, then sprinkle with semolina flour 14. Cover the baking tray with plastic wrap 15 and let it rise in the turned-off oven but with the light on for at least 1 hour.
After an hour, the dough will be more swollen and well-risen 16. Take the cherry tomato cream and drain the oil on the surface 17, keeping it aside to brush the breadsticks before baking them; transfer the cream to a bowl and soften it by mixing with a spoon. Evenly brush the surface of the dough with the cherry tomato cream to cover it entirely 18.
At this point, you can shape the breadsticks: with a pasta cutter wheel, cut the shorter side of the sheet in half to divide it into 2 equal parts 19; then from each half, cutting in the opposite direction, cut strips 0.4 inches wide and about 6 inches long 20. Slightly pull each strip and then twist it by turning the two ends in the opposite direction to twist the dough on itself 21.
Repeat the operation, arranging the breadsticks next to each other on a baking tray lined with parchment paper: with these doses, you should obtain 60 breadsticks. Brush the first tray of breadsticks with the oil of the cherry tomato cream that you kept aside 22 and bake in a preheated static oven at 356°F for 20 minutes (320°F for 13-15 minutes if in a convection oven), until they are well golden brown 23. Once ready, take them out, placing them on a tray lined with parchment paper, and then continue with the other breadsticks. Let them cool completely and finally, you can serve and enjoy the twisted breadsticks 24.