Sourdough Bread Sticks [Sourdough Grissini]

Sourdough Grissini are so simple to make but oh so tasty! They are perfect to accompany your favorite dip or as an elegant addition to your next charcuterie plate.

Course Snack

Cuisine American, Italian

Keyword Sourdough Discard

Prep Time 30

Cook Time 25

Total Time 40

Servings bread sticks

Calories 29kcal

Equipment

Digital Scales
Mixing Bowl
Baking Trays

Ingredients

Dough

200 g Sourdough Starter (or sourdough discard)
115 g Whole Wheat Flour (or All Purpose Flour)
5 g Salt
25 g Olive Oil
25 g Maple Syrup

Topping

20 g Olive Oil for brushing
10 g Sea Salt for sprinkling
20 g Sesame Seeds for rolling - totally optional

Instructions

Add sourdough discard, flour, olive oil, salt and maple syrup 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.
Allow the dough to sit for a little bit - like a mini bulk ferment. You don't want it to rise a lot, but you just want the dough to relax.
Using a scale, divide the dough into equally weighted pieces. 30g makes a lovely bread stick, around 27cm long.
Roll each piece of dough into a long, thin stick and then roll each one in seeds of your choice (I've listed sesame seeds but you can use whatever you like - or just keep them plain).
Place the sourdough breadsticks onto a parchment lined baking tray, with a small gap in between each one.
Cover the sourdough breadsticks with a damp dish towel and allow them to sit for around an hour.
When you're ready to bake, preheat the oven to 350F/180C. Brush the dough 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

Flavor Additions - you can anything you like to your breadsticks. Garlic granules, parmesan cheese, Italian seasoning, flavored salts, Everything Bagel Seasoning - let your imagination run wild!

Sourdough Starter - You can use either sourdough starter or sourdough discard for this recipe. You don't need to add any commercial yeast.

Notes on Mixing Dough - This dough is easy to mix in a bowl with a dough scraper or your hands. I find it easiest to use a dough scraper until the dough has just come together. I then use my hands to knead the dough in the bowl until all the ingredients are combined. Don't add additional liquid - just keep kneading til it comes together. It's not an overly sticky dough - it should be soft and pliable.

Nutrition