Parmesan Grissini

By Sharon

Aug 26
Parmesan Grissini

These Parmesan Grissini have semolina flour added for an extra crunch. I bake a big batch and freeze them. Then when I want a few for dinner for 2 or to go with a salad I pop them in the toaster oven to create a fresh baked spicy bread.

Use them to dip into Artichoke Spinach Dip. They pair perfectly and make a nice party appetizer.


  • 2 teaspoon
    2 teaspoon
    2 teaspoon
    fennel seeds
  • 1/2 teaspoon
    1/2 teaspoon
    1/2 teaspoon
    crushed red chili pepper
  • 2 ounce
    2 ounce
    57 g*
    parmesan cheesefinely grated, 57 grams
  • 4 cups
    4 cups
    946 ml*
    bread flour500 grams
  • 1 1/3 cups
    1 1/3 cups
    1 1/3 cups
    semolina flour230 grams
  • 1 tablespoon
    1 tablespoon
    1 tablespoon
    active dry yeast10 grams
  • 2 teaspoon
    2 teaspoon
    2 teaspoon
    sea salt12 grams
  • 1/3 cup
    1/3 cup
    1/3 cup
    extra virgin olive oil
  • 2 cups
    2 cups
    473 ml*
    milkwarmed to 100-110 F

Heat a small skillet and add the fennel seeds. Toast for about a minute or until starting to turn color. Add the crushed red chili pepper and cook for about another 30 seconds. Immediately transfer to a mortar to cool.

Grate the parmesan cheese in a small bowl and set aside.

In the bowl of your electric stand mixer measure the flours, yeast and sea salt. Put the yeast on one side and the sea salt on the other so they are not touching. Put the bowl on the mixer and attach the dough hook.

Start the mixer slowly and pour the warmed milk and olive in. Turn the mixer to the number 2 and let it knead for about 5 minutes. Gradually add the grated parmesan cheese and continue mixing for another 5 minutes.

Put in an oiled bowl and cover to raise in a warm, draft free place until doubled in size. About 2 hours.

Now it’s time to shape the dough into breadsticks. Line baking sheets with parchment paper. Decide if you want your breadsticks thin and crunchy or soft and chewy. I usually make mine soft and chewy. Punch down the dough and divide it into small pieces.

Parmesan Grissini 1 ounce pieces I use my scale and weigh them out to be 1 ounce each so that I get a mostly even size when baked. I also consider how long I’m going to make them so they fit in containers for my freezer.

Parmesan Grissini rollingShape each cut piece of dough into a long thin log and place on the baking sheet about 1/2″ apart.

Cover with a towel and let raise until doubled about 30 minutes. While they are raising, place racks in the top 1/3 and bottom 2/3 of your oven or if using one in the center and preheat the oven to 400°F/200°C/Gas Mark 6.

Parmesan Grissini on baking sheetBake for 12-15 minutes. If you’ve made thinner breadsticks you may want to cook them less time. Remove cooked breadsticks to a cooling rack. Once cooled you can place them in airtight containers to freeze.