Sourdough Bread Sticks [Sourdough Grissini]
Sourdough 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.
Equipment
- Digital Scales
- Mixing Bowl
- Baking Trays
Ingredients
Dough
- 200 g Sourdough Starter (or sourdough discard)
- 115 g Whole Wheat Flour (or All Purpose Flour)
- 5 g Salt
- 25 g Olive Oil
- 25 g Maple Syrup
Topping
- 20 g Olive Oil for brushing
- 10 g Sea Salt for sprinkling
- 20 g Sesame Seeds for rolling - totally optional
Instructions
- Add sourdough discard, flour, olive oil, salt and maple syrup 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.
- Allow the dough to sit for a little bit - like a mini bulk ferment. You don't want it to rise a lot, but you just want the dough to relax.
- 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 (I've listed sesame seeds but you can use whatever you like - or just keep them plain).
- Place the sourdough breadsticks onto a parchment lined baking tray, with a small gap in between each one.
- Cover the sourdough breadsticks with a damp dish towel and allow them to sit for around an hour.
- When you're ready to bake, preheat the oven to 350F/180C. Brush the dough 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
Flavor Additions - you can anything you like to your breadsticks. Garlic granules, parmesan cheese, Italian seasoning, flavored salts, Everything Bagel Seasoning - let your imagination run wild!
Sourdough Starter - You can use either sourdough starter or sourdough discard for this recipe. You don't need to add any commercial yeast.
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
Calories: 29kcalCarbohydrates: 3gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 194mgPotassium: 18mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 2mgIron: 1mg
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