Sourdough Grassini
Crispy, flavorful, and easy to make, these sourdough grissini are the perfect savory snack. Made with discard and a few pantry staples, they’re great on their own or dipped, and perfect for using up extra starter.
Sourdough grissini are the perfect snackable breadstick – crispy, golden, and loaded with flavor. Made with sourdough discard and a handful of pantry staples, these Italian-inspired breadsticks are simple to make and fun to customize with your favorite toppings like sesame seeds, sea salt, or everything bagel seasoning.
These are ideal for family snacking, charcuterie boards, lunchbox additions, or even dipping into soups and spreads.
Why you’ll love these crispy discard breadsticks
- Crispy & Snackable: Light and crunchy, these breadsticks are hard to stop munching.
- Waste Less Starter: A fun and tasty way to use sourdough discard.
- Customizable Toppings: Add your favorite seasoning blends, herbs, cheese, or seeds.
If you’re loving these crisp and crunchy sourdough grissini, there’s a whole world of savory snack ideas waiting for you. Try my Sourdough Discard Cheese Straws, which are packed with sharp cheddar and just the right hint of smoked paprika, they’re perfect for charcuterie boards or party platters. My Sourdough Breadsticks are another easy and snackable recipe, with a crisp bite and endless flavor possibilities depending on your favorite toppings. And if you’re looking for a truly customizable option, Sourdough Discard Crackers are a great choice – flaky, flavorful, and fun to cut into shapes or flavor with herbs, cheese, or seeds. All of these recipes are great ways to use up discard while making something delicious and a little unexpected.
Making sourdough grissini
Step One: Make the dough
In a large bowl, combine sourdough discard, water, olive oil, flour, and salt. Stir until a soft dough forms. Adjust with extra water or flour as needed for a smooth, slightly tacky texture.
Step Two: Let it rest
Cover the dough and let it rest at room temperature. This helps relax the gluten so it rolls out easily.
Step Three: Shape the breadsticks
Roll the dough into a log and divide into 25–30g pieces. Roll each piece into a rope about 10–12 inches long and ¼ to ½ inch thick and then cut the ends off to make them even. Place on a parchment-lined baking sheet.
Step Four: Bake until crisp
Preheat the oven to 375°F (190°C). Brush the breadsticks with melted butter and sprinkle with your chosen toppings (I used everything bagel). Bake until golden and crispy.
Tips for success
- Roll thin for extra crunch: The thinner the grissini, the crispier they’ll bake up.
- Keep pieces even: Use a scale to ensure they bake uniformly.
- Rest the dough: Don’t skip the resting time—it makes shaping easier and improves texture.
- Flavor variations: Mix grated cheese or herbs into the dough for added flavor.
Storage & reheating
- Store: Keep in an airtight container at room temperature for up to 5 days.
- Freeze: Once cooled, freeze in a zip-top bag for up to 2 months.
- Reheat: Bake at 350°F for 5–7 minutes to re-crisp before serving.
Sourdough is better when shared
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Sourdough Grassini
Crispy, flavorful, and easy to make, these sourdough grissini are the perfect savory snack. Made with discard and a few pantry staples, they’re great on their own or dipped and perfect for using up extra starter.
- Prep Time: 70 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 16 servings 1x
- Category: Bread
- Method: Bake
- Cuisine: Italian
Ingredients
- 160 grams warm water
- 100 grams sourdough discard (not fed, from the fridge is fine)
- 40 grams olive oil
- 400 grams all-purpose flour
- 43 grams butter (3 tablespoons) – for brushing
- 8 grams salt
- 12 g everything bagel seasoning (1/4 cup) (optional)
Instructions
- In a large bowl, mix the water, sourdough discard, olive oil, flour, and salt. Stir until it comes together into a dough. If it feels too dry, add 1 tablespoon of water at a time. If it’s too sticky, add a little flour, 1 tablespoon at a time.
- Shape the dough into a ball and cover the bowl with plastic wrap or a damp kitchen towel. Let it rest at room temperature for 30–45 minutes.
- Preheat the oven to 375°F.
- Roll the dough into a thin long log, then cut it into pieces about 25-30 grams each (you should get approximately 20-25 pieces).
- Roll each piece into a log that’s about 10-12 inches long, with a diameter of about ¼ to ½ inch. This will depend on how thin you want them. The thinner they are, the crispier they will be.
- Slice the ends of the dough on each log so they are straight across.
- Place the strips on a baking sheet lined with parchment paper (you may need 2 baking sheets).
- Melt the butter and brush them lightly with the melted butter for a golden top, and crispy edges.
- Sprinkle some of them with everything bagel seasoning at this point (this step is optional).
- Bake the grissini for 20–25 minutes, or until they turn golden brown and crisp.
Notes
Store your cooled grissini in an airtight container at room temperature for up to 5 days. To freeze, place your fully cooled grissini in a freezer-safe zip-top bag and freeze them for up to 2 months. Re-crisp them in the oven before serving.