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.