Thyme & Salt Bread Sticks


Preparation info

  • Difficulty


  • Makes about


Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About

These thin, hand-rolled bread sticks with sea salt and thyme are originally a specialty from the Piedmont region in northern Italy, but in the USA they are often served as nibbles instead of crisps. Baking them with steam makes them particularly crispy.


  • 190 g ( oz) spelt flour
  • 1 tsp dried yeast
  • 1 tsp sugar
  • 1 tsp thyme
  • ½ tsp salt
  • 1 egg white (from a small egg)
  • 3 tbsp olive oil
  • 70 ml ( fl oz) lukewarm water


  • Flour for dusting the work surface
  • 2 tsp olive oil
  • 1 tsp sea salt


Combine the flour, yeast, sugar, thyme and salt in a mixing bowl. Add the egg white, olive oil and water and knead everything for several minutes to make a smooth, pliable dough. Cover the bowl with cling wrap and leave the dough to rise for about 1 hour. Preheat the oven to 200°C (400°F/Gas mark 6). Place a small bowl of water on the bottom of the oven.

Knead the dough once again on a floured benchtop and use scales to divide it into 10 pieces of dough of about 30–35 g (1-1¼ oz) each. Shape the dough into small balls and roll these out into thin bread sticks about 30 cm (12 inches) long.

Line a tray with baking paper and transfer the bread sticks onto the tray, spacing them a little apart. Brush with olive oil and sprinkle with sea salt. Bake until golden brown, about 15–18 minutes. Remove the bowl of water after about 8 minutes. Allow the grissini to cool completely.