Sourdough Pumpkin Grissini (Bread Sticks)

Sourdough Pumpkin Grissini (Bread Sticks)

Sourdough Pumpkin 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 110kcal

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

Notes on Discard -

This recipe is based on a sourdough discard from a 100% hydration sourdough starter.

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