This recipe is from the book Ultimate Bread by Eric Treullie, the same book where the french baguette recipe is from. It's also kindly posted by the same KC member. I did not follow the full instructions though, replacing the plain flour with half bread flour and half plain flour, simply because I ran out of the latter. Not sure if the bread flour played a part, but the resulting grissini had just the right balance of crunch(the exterior) and chew (on the insides).
Perfect for dipping into a steaming bowl of soup or just munch on it, like what I did with five sticks as soon as they were cool enough to eat.