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Sourdough pumpkin grissini are a fun and delicious way to use both pumpkin puree and sourdough discard in your kitchen.
There is something elegant, yet playful about bread sticks – you can use them in so many different ways. They look lovely standing tall in a glass jar and equally as inviting taking centre stage on your next charcuterie board.
You can use them to dip in all things sweet or savory … or just enjoy them as is.
These pumpkin sourdough breadsticks are made even lovelier with the inclusion of a little parmesan cheese. The salty cheese offsets the sweetness of the pumpkin and creates a sourdough breadstick that is hard to resist.
If you’d prefer sourdough grissini without pumpkin, you might enjoy these sourdough grissini with whole wheat flour.
How to Make Sourdough Pumpkin Grissini
Sourdough grissini can be made easily on your kitchen counter with no specialised equipment.
You want the dough to have some moisture, but still be pliable enough to be able to roll into breadsticks. The level of moisture will depend in part on the type of pumpkin puree you use. If you don’t have access to canned pumpkin, you’ll find some notes on making your own here.
You can have some fun with this recipe by thinking of different things to roll the grissini in before baking – I’ve added some ideas towards the end of the post.
Here’s the simple process for making sourdough pumpkin grissini:
- Add the flour, pumpkin puree, parmesan cheese, salt and sourdough starter to a bowl.
- Bring the ingredients together to form a shaggy dough and then gently knead the dough until it becomes a pliable ball. If it’s a little sticky, just add more flour.
- Divide the dough into as many 20g balls as you can (it’s easy to weigh each one for consistency).
- Line a tray with parchment paper.
- Roll each ball of dough into a long, thin bread stick and place on the lined tray.
- Brush the breadsticks with olive oil and sprinkle with salt.
- Bake the breadsticks until they are golden and crunchy.
Flavor Variations For Sourdough Pumpkin Grissini
These sourdough grissini made with pumpkin puree are delicious simply sprinkled with salt, but there are lots of other fun things you can do with them!
Here are some ideas for you to try:
- Blitz pumpkin seeds in a food processor or Thermomix and roll the pumpkin sourdough grissini into the crushed seeds before brushing with olive oil and baking.
- Why not roll the grissini in your favorite dukkah or Everything Bagel seasoning.
- Crushed walnuts make a delicious addition to these sourdough pumpkin breadsticks.
- For a twist on traditional breadsticks, why not shape the grissini into hearts and sprinkle with sumac before baking. They look lovely on a platter or even packaged together in a cellophane bag.
Further Reading
If you love this recipe, you’ll love these ideas!
- These sourdough pumpkin crackers are another great way to use pumpkin with your sourdough starter.
- Why not try these whole wheat sourdough grissini.
- Want more pumpkin? Try these sourdough pumpkin muffins.
- Want to try your hand at sourdough pumpkin bread? This easy recipe will help you create a delicious loaf of pumpkin sourdough bread.
Sourdough Pumpkin Grissini (Bread Sticks)
Equipment
- Digital Scales
- Mixing Bowl
- Baking Trays
Ingredients
- 150 g Sourdough Starter, can be discard or active starter
- 100 g All Purpose Flour
- 90 g Pumpkin Puree, canned or homemade
- 70 g Whole Wheat Flour, can sub for all purpose
- 30 g Parmesan Cheese, shredded
- 35 g Butter, soft
- 5 g Salt
- 20 g Olive Oil, for brushing
- 10 g Sea Salt, for sprinkling
Instructions
- Preheat oven to 350F/180C.
- Add sourdough discard, flours, pumpkin, butter, salt and parmesan to a mixing bowl and bring the ingredients together to form a shaggy dough.
- Knead the dough in the bowl until it forms a smooth pliable dough (it is a soft dough and will be slightly sticky, but still very easy to handle). If it's too sticky, add a little more flour.
- Using a scale, divide the dough into equally weighted pieces. 20g makes a lovely bread stick, around 27cm long.
- Roll each piece of dough into a long, thin stick. If you want to roll in seeds, do that now.
- Place the grissini onto a parchment lined baking tray.
- Brush them with olive oil and sprinkle with salt.
- Bake at 350F/180C for around 25 minutes or until grissini are golden and crisp.
- Once baked, leave them in the oven with the door ajar to dry thoroughly.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Trying this recipe ,it’s super easy n fast . Will let you know after tasting.
Do I store these at room temperature? How long will they last? Could they also be frozen? Sorry for all the questions! Just want to know how far in advance I can make them for a gathering 🙂
How long do thes stay fresh?
These are amazing! So quick and easy to make. I made them yesterday to go with our chicken sausage, garbanzo, veg & cheese tortellini soup and my two teens devoured them. Making another batch right now to go with the leftovers. The only changes I made were using only all purpose flour (I’m out of whole wheat) and less salt in the recipe because I topped with “Everything but the Bagel” seasoning. They’d also make a great family activity. We’re going to do that this weekend and make a double batch this so we have some for after school snacks (might even make some half length to fit in school lunch containers for a crunchy treat).