These Homemade Semolina Grissini are crisp, golden Italian breadsticks that fit right into everyday cooking. A simple yeast dough—semolina flour, warm water, a touch of honey, olive oil, and salt—comes together quickly, rises until airy, and rolls easily into long, slender sticks. Semolina is the quiet hero here: it lends a sunny color and clean crunch that stays snappy even after cooling. The shaping is forgiving and rustic; a few uneven edges only add charm. Baked hot until lightly browned, the breadsticks finish with a delicate snap and a tender chew inside. Keep a jar on the counter for snacking, pair them with salads and soups, or slide them onto a small board with cheese and cured meats. They store well, travel well, and disappear fast.
Stir the yeast into the lukewarm water and let it bloom for about 5 minutes, until foamy.
Place the semolina flour in a large bowl, then add the yeast mixture and honey. Mix until a sticky dough forms. Begin kneading by hand or mixer, slowly adding the olive oil until it’s absorbed and the dough pulls cleanly from the sides.
Transfer to a lightly oiled bowl, cover with a towel or plastic wrap, and let rise at room temperature for about 2 hours, or until doubled.
Turn the dough onto a lightly floured surface. Roll into a rectangle about ½ inch thick. Cut into long strips roughly ½ inch wide and 8 inches long.
Roll each strip gently under your palms to round the shape and smooth the edges. Lay them evenly on a parchment-lined baking sheet, leaving a little space between each.
Bake at 400°F for 20 minutes, until crisp and golden brown. Rotate halfway through for even color.
Cool on a wire rack. Store in an airtight container up to one week.
Chef Notes
Semolina gives these grissini a slightly nutty flavor and a beautiful yellow tint. Don’t worry if the shapes are uneven—they bake rustic and beautiful. For an extra crisp texture, leave them in the turned-off oven with the door cracked for 5–10 minutes after baking.
Recipe Note
Recipe FAQ
Can I substitute all-purpose flour for semolina? You can, but you’ll lose the signature crunch and golden color that semolina provides. The texture will be softer and less snappy.
How do I keep grissini crisp after baking? Cool completely on a rack, then store airtight. If they soften, re-crisp on a sheet pan at 350°F for a few minutes and cool again before sealing.
How thin should I roll them? About 1/2-inch wide and 8 inches long before rolling under your palms. Consistent thickness ensures even baking and color.
Can I flavor the dough? Yes—knead in herbs (rosemary, thyme), cracked pepper, sesame or poppy seeds, or finely grated hard cheese for variations.
Do I need a stand mixer? No. A mixer saves time, but hand-kneading works. The dough should be smooth, slightly tacky, and elastic before the rise.
Recipe Highlights & Insights
Semolina flour is the key to a glassy crunch and warm, golden hue.
Simple yeast method: short knead, single rise, then shape and bake.
Everyday-friendly: pairs with salads, soups, antipasti, and cheese boards.
Make-ahead friendly: dough and baked sticks both store well for easy entertaining.
