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Paprika Grissini

Prep Time:

20 minutes

Cook Time:

13 minutes

Serves:

24 Bread Sticks

About the Recipe

There’s something about snacky, crunchy, homemade things that just makes me happy. Whether it’s my soft pretzels (a weekend favorite around here) or those crispy onion rings I tested way too many times—there’s joy in the kind of food you can eat with your fingers and dip into something creamy.

These paprika grissini fall right into that category. They’re inspired by my trips to Switzerland growing up, where paprika chips were the snack of choice. As a kid, I didn’t get the hype. Now? Total convert. That smoky-sweet flavor stuck with me, and eventually made its way into these crispy breadsticks. They're warm, salty, and just the tiniest bit spicy—perfect for pairing with a cold drink or scooping up creamy horseradish dip.

They’re simple, satisfying, and the kind of thing I love to bake when I want something just a little special for apero hour. Hope you love them as much as we do.

  1.  They taste just like those cozy Swiss paprika chips—but homemade and snack board-worthy.

  2. Light, crisp, and perfect for dipping (or just eating straight off the tray).– That smoky-sweet flavor with a warm kick is seriously addictive.

  3. Perfect for apero hour, dinner parties, or a fancy snack situation at home.

  4. You get two dip options—creamy horseradish or whipped feta—because snacks should always come with choices.

  5. They’re easy to make, fun to twist, and even prettier to photograph.

What You'll Love

  • Can I use Greek yogurt instead of sour cream for the dip? Yes! Full-fat Greek yogurt works beautifully. It’s a bit tangier and thicker, so you can loosen it with a splash of lemon juice or a drizzle of olive oil if needed.

  • What if I don’t have smoked paprika? You can still make them with sweet paprika only, but smoked paprika really adds that iconic chip-like depth. If you’re missing it, a tiny pinch of chipotle powder or liquid smoke can sub in a pinch.

  • Are these spicy? They have a gentle warmth from the cayenne—not spicy, just enough to keep things interesting. Feel free to reduce or leave it out if you're making them for kids or spice-sensitive folks.

  • Can I make the dough ahead of time? Yes! You can prep the dough and keep it in the fridge for up to 24 hours before shaping and baking. Just let it come back to room temp before working with it.

  • How should I store leftovers? Once fully cooled, store grissini in an airtight container at room temp for up to 4–5 days. They’re best the day of, but you can re-crisp them in a low oven for a few minutes if needed.

  • Can I freeze grissini? They’re not ideal for freezing after baking, but you can freeze the dough. Shape them from frozen, give them a little extra time in the oven, and you're good to go.

Frequently asked Questions

Ingredients

  • 2 cups (250g) all-purpose flour (or half white, half spelt)

  • ¾ cup (180ml) warm water

  • 2 tbsp olive oil (plus more for brushing)

  • 1 tsp instant yeast

  • 1 tsp sugar

  • 1 tsp sweet paprika

  • ¾ tsp smoked paprika

  • ½ tsp kosher salt

  • ⅛ tsp cayenne pepper

  • ¼ tsp garlic powder

Topping (optional):

  • Olive oil for brushing

  • Extra paprika and salt for sprinkling

Preparation


Dry ingredients (flour, paprika, salt, garlic powder) in a large clear mixing bowl.
Dry ingredients with active dry yeast.

  1. Activate the yeast: In a bowl, stir the warm water, sugar, and yeast. Let it sit 5–10 minutes until bubbly and frothy.

  2. Mix the dough: In a separate large bowl, combine flour, both paprikas, salt, cayenne, and garlic powder. Add in the yeast mixture and olive oil. Mix until it forms a shaggy dough.



  1. Knead & rise: Knead on a floured surface for 5–7 minutes until smooth. Place in an oiled bowl, cover with a tea towel, and let rise in a warm spot for about 1 hour or until doubled in size.



  1. Shape the grissini: Preheat your oven to 400°F (200°C).Divide the dough into 20–24 small pieces and roll each into long thin sticks (around ¼-inch thick). Place on a parchment-lined baking sheet.



  1. Season & bake: Brush with olive oil and sprinkle with a bit of extra paprika and salt. Bake for 12–15 minutes until golden and crisp. Let cool fully for max crunch.

  2. Serve: Serve along side your favorite cheeses, cured meets and dipping sauce. See below for two of my favorites. These also make for perfect nibbles with soup or break them up for some fun crispy couton-like toppings in a salad.



Creamy Horseradish Dip

This is tangy, bold, and weirdly refreshing—especially next to the smoky paprika sticks.

Ingredients:

  • ½ cup crème fraîche or sour cream

  • 2 tbsp mayonnaise

  • 1–2 tsp prepared horseradish (to taste)

  • 1 tsp lemon juice

  • Salt & pepper to taste

  • Optional: chopped chives or dill


Instructions:

Stir everything together and chill for at least 10–15 minutes before serving. Taste and adjust the horseradish depending on how fiery you’re feeling.


Whipped Feta with Lemon & Thyme

Creamy, tangy, and just a little fancy-feeling (without any effort). It cuts through the paprika beautifully and makes every bite feel like an apero hour in the Swiss Riviera (yes, that’s a thing 😉).

Ingredients:

  • 1 cup (150g) crumbled feta

  • ¼ cup (60g) cream cheese or Greek yogurt

  • 1 tbsp olive oil

  • 1 tsp lemon zest

  • 1 tsp lemon juice

  • 1 tsp chopped fresh thyme (or a tiny pinch dried)

  • Freshly cracked black pepper to taste


Instructions:

  1. Toss everything in a blender or food processor.

  2. Blend until creamy and smooth.

  3. Spoon into a bowl, drizzle with more olive oil, and sprinkle with a few thyme leaves or lemon zest to serve.



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