Sourdough Grissini

Sourdough Grissini
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Another great way to use up your sourdough discard is to make lovely Sourdough Grissini! Delicious with a hint of honey, lots of seeds and a perfectly sharp snap, these breadsticks are a great simple mid-afternoon snack! Furthermore, you can add them next to your crudités to be used as a scoop for hummus and other dips.

Grissini and Lavosh used to be my favourite snacks when I was living in London and working at one of the Ottolenghi delis. Now, that I use a sourdough starter for almost all of my bread baking, I decided to recreate these delicious Italian breadsticks, using my sourdough discard, and these were every bit as delicious as I remember.

What is Grissini?

Grissini are thin crisp long breadsticks, that originate in Italy. Traditionally made with the pizza dough, they are baked at a lower temperature for much longer until they are fully dried out and snap when broken in half.

You can flavour your Sourdough Grissini with whatever our heart desires. We love them with a variety of seeds, like pumpkin, sesame, nigella or poppy seeds (small seeds stick and stay on better though). You can use herbs, spices, or have them plain with just a sprinkle of sea salt. For a sweet version, roll them in some cinnamon and sugar mixture, just keep in mind that they will brown quicker due to sugar, so you may need to roll them out thinner so they cook quicker, before the sugar has a chance to burn.

For ideas how to store and serve your Sourdough Grissini in style, have a look at these:

How to Make Sourdough Grissini?

To start, in a large bowl mix sourdough starter (unfed, discard), olive oil, runny honey and flour. Knead for approx. 5 minutes. The dough should be soft but not too sticky. If you find it hard to work with, add a tsp of flour.

Shape the dough into a ball and place it into a greased bowl. Leave the dough to rise in a warm spot for 3-4 hours. It should rise by at least a third.

When the dough is ready, preheat the oven to 140°C Fan. Line a large baking tray with parchment.

Tip the dough onto a well-floured surface and roll it out to a rectangle about 4mm thick. Flour the surface of the dough as required to make sure the rolling pin doesn’t stick.

Put a tbsp of olive oil in a small bowl and get a pastry brush ready. Spread the seeds on a large plate.

Cut the rolled out dough into long thin (approx 1cm) strips. Then twist them slightly to get a corkscrew look, if you like. This next part is tricky and you need to work quickly. Carefully lift the strips onto a plate with seeds. Don’t linger as your dough will stretch out too much and may break. Brush the strip with olive oil. Then roll in the seeds to cover. You may want to press the seeds down slightly for them to stick.

Transfer onto a lined baking sheet. Once all the breadsticks are seeded, sprinkle them with coarse sea salt and place in a preheated oven, on a lower shelf, to bake for 30-35 minutes. Cooking time will depend on how thick your sticks are. You want them to dry out completely, and have a good snap, but don’t let them burn.

Serve your Sourdough Grissini with some hummus or cream cheese laced with sweet chilli sauce. Or simply snack on them as and when you’re hungry!

For other sourdough discard ideas, have a look at:

Sourdough Grissini

Another great way to use up your sourdough discard is to make lovely Sourdough Grissini! Delicious with a hint of honey, lots of seeds and a perfectly sharp snap, these breadsticks are a great simple mid-afternoon snack! Furthermore, you can add them next to your crudités to be used as a scoop for hummus and other dips.
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Prep Time 10 mins
Cook Time 35 mins
Proving Time: 4 hrs
Total Time 4 hrs 45 mins
Course Snack
Cuisine Italian
Servings 1 large baking tray

Equipment

  • Large baking Sheet

Ingredients
  

  • 100 g sourdough starter (unfed) 100% hydration
  • 55 g strong bread flour
  • 10 ml olive oil
  • 1 tbsp runny honey
  • 3 tbsp mixed seeds (smalled seeds stick better)
  • coarse sea salt

Instructions
 

  • Mix together sourdough starter, oil, honey and flour. Knead for approx 5 minutes until the dough is less sticky and comes into a cohesive ball of dough.
  • Place the dough into a greased bowl and place somewhere warm to prove for 3-4 hours. The dough should rise by about a third.
  • When the dough is ready, preheat the oven to 140°C Fan. Line a large baking sheet with parchment.
  • Tip the dough onto a well-floured surface and roll it out to a rectangle about 4mm thick. Flour the surface of the dough as required to make sure the rolling pin doesn't stick.
  • Put a tbsp of olive oil in a small bowl and get a pastry brush ready. Spread the seeds on a large plate.
  • Cut the rolled out dough into long thin (approx 1cm) strips. Then twist them slightly to get a corkscrew look, if you like. Carefully lift the strips onto a plate with seed and brush with olive oil. Then roll in the seeds to cover. You may want to press the seeds down slightly for them to stick.
  • Transfer onto a lined baking sheet. Once all the breadsticks are seeded, sprinkle them with coarse sea salt and place in a preheated oven, on a lower shelf, to bake for 30-35 minutes. Cooking time will depend on how thick your sticks are. You want them to dry out completely, and have a good snap, but don't let them burn.
  • Perfect for snacking or dipping into hummus!
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Sourdough Grissini

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