If you’re a sourdough enthusiast, you’re likely familiar with the delightful challenges of excess sourdough discard. One of the best solutions for using up that excess sourdough discard is by making grissini aka Italian crunchy breadsticks. These crispy, crunchy breadsticks are easy to make and are perfect for snacking or serving with your favorite dips or in a charcuterie board, or pair with soup.
Making them only requires a handful of pantry-staple simple ingredients and once they are made, they can last for weeks in an air tight container in the pantry. You can pair them with a variety of dishes and their slender, golden-brown, tall appearance adds a sophisticated touch, making them a great addition to dinner parties or casual gatherings.
Why Use Sourdough Discard?
Sourdough discard is the portion of your starter that you remove before feeding it fresh flour and water. While many people might toss this away, it’s packed with flavor and can enhance the taste of your baked goods. Using sourdough discard not only reduces waste but also adds a subtle tang to your recipes. I love using sourdough discard in grissini (and, in fact, in crackers) because it adds additional flavor to the breadsticks that makes it special. In addition, the flavor complexity pairs really well with savory foods that you pair with them, like with soups, salads, spreads, or on a charcuterie board.
Looking for more ways to use your sourdough discard? Check out these recipes
- Rustic Sourdough Pita Crisps
- Sourdough Discard Pretzel Crisps
- Soft Sourdough Discard Tortillas
- Sourdough Discard Noodles
Sourdough Discard Grissini (Crunchy Breadsticks)
Equipment
- silicone baking mat or parchment paper
Ingredients
- 180 g sourdough discard
- 75 g all purpose flour
- 2/3 tsp salt
- 1/2 tsp honey or sugar
- 15 g olive oil
- semolina flour for dusting
Instructions
- Prepare the Dough: In a mixing bowl, combine the sourdough discard, water, salt, honey, and olive oil. Mix until you achieve a smooth and even consistency. Gradually add the all-purpose flour, kneading the mixture for a couple of minutes until a rough dough forms. Cover the bowl with a cloth and let the dough rise at room temperature for about 1 hour, or until it has roughly doubled in size.
- Preheat your oven to 400°F (200°C).
- Roll Out the Dough: Dust your work surface generously with semolina. Transfer the risen dough onto the semolina-dusted surface. Roll out the dough into a rectangle about ¼ inch thick. From the short end of the rectangle, cut the dough into strips approximately ½ inch wide.
- Shape the Grissini: Lightly dust the cut dough strips with semolina. Take each strip and gently roll and stretch it until it reaches a length of about 8 to 10 inches. It's perfectly fine if some end pieces are shorter. Place the shaped breadsticks on a lined baking mat, ensuring there is a ½ to 1-inch gap between each one.
- Bake the Grissini: Bake the grissini in the preheated oven for about 15 minutes, or until they are golden brown. Halfway through baking, shake the baking pan gently to turn the grissini, promoting even browning on both sides.
- Cool and Store: Once baked, remove the grissini from the oven and allow them to cool completely on a wire rack. Store the cooled grissini in an airtight container at room temperature. They will keep well for 2 to 3 weeks.
