Crunchy Sourdough Breadsticks
Crunchy sourdough breadsticks (grissini) are a quick and easy sourdough appetizer. The dough can be made and baked on the same day, making this recipe perfect when you need something quick!
Ingredients
- ¼ cup (50 g) sourdough starter fed or discard
- 2 cups (240 g) all-purpose flour bread flour or wheat flour, see notes
- 2 tablespoons (30 g) olive oil
- ½ cup (120 g) water
- 1 teaspoon (5 g) fine sea salt
Instructions
- Add all of the ingredients to the bowl of a stand mixer and mix with your hands until the dough comes together and there are no dry bits in the bottom of the bowl. Cover the bowl with plastic and allow the dough to rest for 1 hour. (For a long ferment, allow the dough to rest at room temperature for 8 hours and transfer to the fridge until you are ready to bake.)
- Using the dough hook attachment, mix the dough at a low speed, at a speed of 3 on a Kitchenaid stand mixer, for 5 minutes. The dough will become soft and elastic.
- Place the oven rack in the center position and preheat your oven to 350°F (176°C). Line two baking sheets with parchment paper or silicone baking mats.
- Turn the dough onto a clean work surface and stretch it into a 4” x 15” rectangle.
- Use a bench scraper to cut ¼” x 4” strips of dough. You should end up with roughly 30 pieces. Pick up a strip at each end, stretch it to the width of the baking sheet, and lay it down. Repeat, making sure there is ½” of space between each strip of dough.
- Gently roll each breadstick in your choice of topping and place it back on the baking sheet. (Omit this step if you are not using any toppings.)
- Bake the dough for 20 minutes, flip the breadsticks, and bake for 15 more minutes. Remove the baking sheet from the oven and allow the breadsticks to cool. They will continue to crisp up as they cool.
Notes
- Measuring Ingredients: Our recipes are developed using a kitchen scale for precise measurements. Measuring cups can lead to inconsistent results, so keep that in mind if you’re not using a scale.
- Flour: All-purpose flour can be substituted with bread flour or whole wheat flour. If you make this switch, you may need to adjust the hydration level slightly, as they absorb water differently than all-purpose flour. Add a little more or less water as needed to achieve the right dough consistency.
- Adjusting salt: We use Redmonds fine sea salt weighing 5 grams per 1 teaspoon. If using regular table salt, use ¾ teaspoon. If using flaky sea salt, use a heaping 1 ¼ teaspoon.
- Adjusting Your Baking Schedule: We test our recipes in a kitchen that’s 68-70°F. When planning your sourdough schedule, use our sample baking schedule as a guide, but adjust as needed. A cooler kitchen will require more time, while a warmer kitchen will speed up fermentation.
- How to Store: To keep your grissini fresh and crunchy, store them in a glass jar or a metal tin. Avoid using plastic bags or containers, as they can cause the breadsticks to lose their crispness faster.
Nutrition
Serving: 1breadstickCalories: 40kcalCarbohydrates: 7gProtein: 1gFat: 1g