Heat up milk to 40°C, melt the butter in it and put in dry yeast, mix it all together and pour to a bowl with a mix of flour, salt and Parmesan cheese.

Mix with a hand or stand mixer (use the hook attachement) until well combined, lightly cover the dough and the bowl with olive oil and let rest for 30 minutes. After 30 minutes use Your hands to punch and refold the dough and leave to rest again for 1-2h.

Roll dough into a rectangle about 5 mm thick. Brush with beaten egg white, sprinkle on some seeds and cut into 1 cm crosswise strips.

Now grab a strip and twist it. Repeat with other ones and and space them on a parchment-lined baking sheet. Let rest for 10 minutes.

Preheat the oven to 210ºC and let Grissini bake for about 10-20 minutes (depends on the thickness of a breadstick) until golden brown.