Sourdough grissini – or bread sticks – are a simple variation on sourdough crackers.
They are easy to make and can add texture and fun to your next charcuterie board.
Sourdough bread sticks are great for dipping but are tasty enough to eat alone as a healthy snack.
Make them with whole wheat flour or bread flour and top with seeds of your choice.
What are Sourdough Grissini?
Grissini originated from Italy. They are basically dipping sticks made from bread dough without any leavening.
Long and thin, like a pencil, they’re often sprinkled with seeds, herbs or spices.
Crispy, like crackers, they’re often eaten before a meal or with a glass of wine or beer.
While you can purchase grissini from supermarkets and gourmet delis, you really can’t beat the taste of homemade sourdough grissini.
How To Make Sourdough Grissini (Bread Sticks)
Making sourdough grissini could not be easier! In fact, it’s a great recipe to get the kids involved in (especially if they love to roll and sprinkle).
This recipe uses 200g of sourdough starter – you can use discard or you can feed your starter just for the purpose of making grissini!
Here’s a basic outline of how to make delicious sourdough grissini:
- Add sourdough starter, flour, salt, maple syrup and olive oil to a mixing bowl.
- Bring the ingredients together to a shaggy dough.
- Gently knead the dough for a few minutes to form a smooth ball.
- Divide the dough into equal portions and roll each portion out into a long thin bread stick.
- Brush with olive oil and top with seeds and salt.
- Bake in the oven until golden and crisp.
So simple! Yet oh so good!
Recipe Variations and Baking Notes
This sourdough bread stick recipe is very easy to make. It’s also easy to make some simple swaps to make it fit your tastes or dietary requirements.
The recipe is dairy free (because it uses olive oil rather than butter). It is also vegan as it uses maple syrup.
- Use whatever flour you’d like to use. I like to use whole wheat because it gives them a nice color and a rich flavor. You could even add some rye flour.
- Swap the maple syrup for honey if you like. I don’t think it makes too much difference in flavor. Maple syrup is good if you need them to be vegan.
- Add some spices and seeds into the actual dough if you like. Sesame and flax are great for this. You could even add bigger seeds like pumpkin. Spices like fennel, paprika, pepper and garlic work well too.
- I find dividing the dough into 30g pieces works best. I roll the grissini out to around 27cm long.
- Brushing them with flavored olive oil is lovely too – garlic, sun dried tomato or rosemary work really well.
- Low and slow is the best way to cook sourdough bread sticks – if the oven is too hot they will burn very quickly.
- Once baked, leave the bread sticks in the oven with the door ajar so that they can completely dry out and crisp up. This will mean they have a longer shelf life too.
This really is a versatile recipe that you can change to suit what you have on hand or what you fancy on the day.
Storing Sourdough Bread Sticks
Grissini will keep really well in a glass jar or tin. Try not to put them in plastic as they will go soft a lot faster.
They look beautiful stored in tall glass jars.
You can make the grissini and then place the rolled, unbaked dough into the fridge for up to 12 hours before baking.
They will last for weeks if stored in an air tight glass jar or tin.
How To Serve Sourdough Grissini (Bread Sticks)
Bread sticks can be lots of fun to eat! Here are some of the ways we eat/serve grissini at home:
- Wrap the grissini with thin slices of pepperoni or salami and dip in cheese sauce or marinara dip.
- The kids love mini grissini with a bowl of peanut butter or nutella to dip them in.
- Place a glass jar filled with grissini in the middle of the table to have with a beer or glass of wine.
- Use them to create height or fill in long gaps on a charcuterie platter.
- Drizzle with chocolate and serve with salted caramel sauce and fresh fruit.
Prefer sourdough lavosh? You’ll find a great quick recipe here.
If you are hooked on sourdough crackers, why not try some of these:
- You can’t get any grainier than these seedy sourdough crackers.
- For a cheesy cracker, these rosemary + parmesan sourdough crackers are just delicious.
- Got a sweet tooth? Try these sourdough crackers with cinnamon sugar.
Sourdough Grissini (Bread Sticks)
- Digital Scales
- Mixing Bowl
- Baking Trays
- 200 g Sourdough Discard unfed sourdough starter
- 115 g Whole Wheat Flour
- 5 g Salt
- 25 g Olive Oil
- 25 g Maple Syrup
- 5 g Garlic Granules
- Sesame Seeds for rolling
- 20 g Olive Oil for brushing
- 10 g Sea Salt for sprinkling
- Preheat oven to 350F/180C.
- Add sourdough discard, flour, olive oil, salt, maple syrup and garlic granules 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. 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.
- 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.