Homemade Grissini - Supper Club Breadsticks
 | Author:
Jon Bennion, Montana Free Press
Jon Bennion, Montana Free Press |
Add a carb bouquet to your next charcuterie board.
This article was originally published in the Montana Free Press and is published here courtesy of the Montana Free Press.
https://montanafreepress.org/2025/12/15/homemade-grissini-aka-supper-club-breadsticks/?utm_medium=email&utm_campaign=Newspack%20Newsletter%20%28258812%29&utm_source=2
We’re all pretty familiar with the Italian chain-restaurant breadsticks that come out hot, fluffy and unlimited. I’m not going to pick a fight if that’s your thing, because those buttery, garlicky, carbolicious pillows are hard to resist.
I will, however, introduce or reintroduce you to the old-school version, which you can still find in Montana’s Italian-leaning old-school supper clubs. They often come two per package, side-by-side, in sesame, garlic, onion or plain options. Sesame is my favorite by far. It’s hard not to fill up on them before your food comes out.
These authentic Old World breadsticks are called “grissini,” and I was able to sample some two years ago on a trip to Italy. They had been freshly made in a Modena kitchen, not packaged. They were super thin and crunchy with a uniformity of size and shape that I’ve tried to emulate, but never achieved.
This breadstick style is making a comeback due to the popularity of charcuterie boards. It’s hard to go to a party these days without finding a nicely plated platter full of cured meats, cheeses, nuts, fruits, dips and more. Store-bought crackers are usually the carb of choice on these charcuterie boards, but they can’t compare to a beautiful bouquet of homemade breadsticks standing watch over the appetizers. And while their size can be almost daunting, they’re made to be broken into bite-size pieces, around which you can wrap slices of prosciutto and cheese.
It’s a great way to add a homemade touch to a board that otherwise relies on craft food specialties. And they’re so easy to make you’ll never go back to crackers.
The most difficult part of making these grissini is choosing a flavor option. Plain is always good, and will still be well seasoned with salt. I have to offer sesame, since it’s my supper-club favorite. I also like poppy seed for its extra textural element and color contrast. The final option, and new favorite of mine, is fresh rosemary. The herby element goes well with so many items on a typical charcuterie board.
If you can’t decide on one, divide your dough into four portions and make some of each, which will only make your breadstick bouquet more spectacular. Just cut the amount of rosemary, sesame seeds, and poppy seeds by a quarter and apply separately.
SUPPER-CLUB BREADSTICK RECIPE
2 cups bread flour
3/4 cup warm milk
1 packet (3/4 tbsp) dry active yeast
2 tsp sugar
1 1/2 tbsp butter, room temperature
1 1/2 tbsp olive oil, plus more for brushing
1/2 tsp kosher salt, plus more for topping
flavoring options:
2 tsp chopped fresh rosemary
2-3 tbsp sesame seeds
1-2 tbsp poppy seeds
Microwave or heat the milk to the recommended temperature range for activating the yeast, per the packet directions. (It’s usually between 100 and 110 degrees Fahrenheit — use a thermometer to nail the temperature.) Mix the yeast and sugar into the milk and allow to bloom.
In a stand mixer bowl, add the flour, kosher salt, butter and olive oil. When the yeast has bloomed, add that mixture to the mixer bowl. If you’re making rosemary breadsticks, add the rosemary now. If you’re making sesame seed or poppy seed breadsticks, wait until later to add them.
Mix the contents of the bowl until they form a ball (about two minutes). Remove the ball from the mixer and knead by hand for a minute to smooth out the dough. Drizzle a bit of olive oil around the dough and cover the bowl with a damp towel and allow the dough to proof for an hour.
Preheat your oven to 400 degrees. Divide the dough into two parts. You can place the part you’re not working with back in the bowl. Try to form the half ball into a rectangle with your hands. Then, using a rolling pin and a bit of bench flour to prevent sticking, roll the rectangle out to a length of 10” to 12” and a thickness of roughly 1/8” to 1/4”. It doesn’t have to be perfect.
Now place the rectangle of dough on a large cutting board. Brush the top with olive oil and then sprinkle with kosher salt. This is all you need to do if you’re making plain breadsticks. If you’re making sesame or poppy seed breadsticks, add those now and pat them gently into the surface of the dough. Turn the rectangle over and repeat.
Use a pizza wheel to cut full-length strips about 3/8” wide. Size variety helps people see that your breadsticks were scratch-made.
Repeat with the remaining half of the dough.
Line two baking sheets with parchment paper (you may need a third sheet, depending on your breadsticks’ length and thickness). Place the breadsticks on the baking sheets, leaving a bit of space between each one.
Bake in the 400 degree oven for 10 minutes and then rotate the baking sheets. You can also flip each breadstick gently with tongs if you want a more even bake. Bake for another 10-12 minutes, until the breadsticks are mostly golden brown. Allow them to cool on the sheets. Use large Mason jars to “plate” your breadstick bouquets.
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