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Crunchy Sourdough Breadsticks, also known as Italian Grissini, are wonderful with salads, soups, or even as an appetizer or snack. It’s a great way to use up your sourdough discard, too.
When I first made these crunchy breadsticks, I rolled them out flat and then sliced them into thin strips, with a twist. However, after finding Savour Bakes Original Grissini Breadsticks at Aldi, I decided to change up my recipe. And I’m so glad I did!
The Italians refer to these thin, hard and crispy breadsticks as Grissini, which originated in the late 1600’s in the region of Piedmont, Italy. You may read more on how these breadsticks came to be at The Noble Origins of Grissini.
As expected, these round breadsticks are hard and crunchy, and quite flavorful. In fact, I am over-the-moon at how delicious they are! Of course, you may omit the extra herbs that I’ve added to the dough and simply coat them with your favorite seasonings, such as Everything Bagel, Herbs de Province, Sesame Seeds, or Parmesan. Or do both, as I’ve done in this recipe.
I love serving these breadsticks with a summer salad, or with soup in the spring or fall. They also work very well on an antipasto tray with dips and sauces. Or just to snack on in the afternoon–which I find myself doing all the time when these are around!
More Italian Appetizers to Consider
- Antipasto Skewers with Italian Dressing
- Baked Gruyere Cheese Dip
- Antipasto Trays
- Christmas Antipasto Cheese Spread
Ingredients for Crunchy Sourdough Breadsticks
(See the full recipe at the bottom of this post.)
- sourdough starter discard (unfed)
- extra-virgin olive oil, divided
- all-purpose flour
- granulated sugar
- dried crushed rosemary
- dried thyme
- kosher salt
- Toppings: Everything Bagel, Herbs de Province, Sesame Seeds, Parmesan
Using Your Sourdough Discard
As mentioned before, these breadsticks are a great way to use your unfed sourdough starter (or discard). Plus, they are relatively quick and easy to make, as there is no proofing time. I let them set covered after they have been hand-rolled, to allow them a little time to soak in the sourdough flavor before baking. But this step is not necessary.
The secret to their wonderful crunchy exterior and interior is a long slow bake, plus extra curing time in the oven to ensure crispiness. So yummy!
Need a few more ideas for using your sourdough discard? Here are some of my favorites:
Instructions for Making This Recipe
Preheat oven to 320 degrees. Gather the ingredients so that you have everything close at hand on the counter or table.
Line a baking sheet with parchment paper or a silicone baking mat.
Make the Dough
In a medium bowl, combine the unfed sourdough starter and extra-virgin olive oil. Mix together to combine.
Add to this the all-purpose flour, granulated sugar, dried thyme and crushed rosemary, and kosher salt. Mix well, kneading until smooth and elastic.
Cover and let dough rest for at least 10 minutes.
Prepare the Breadsticks
Divide the dough in half, and then divide each half into 10 equal pieces.
Using your hands, roll each piece into a long, thin stick or rod, approximately 10-11 inches. I didn’t worry too much about the length of each stick, but tried to keep the diameter of each stick the same for even baking, about 3/8″ or the size of a pen or pencil.
Transfer each stick to the prepared baking sheet. Repeat with the remaining dough. I was able to fit all of the breadsticks on the baking sheet, as they don’t really expand when baking.
Cover the breadsticks with plastic wrap or a clean tea towel for up to an hour to enhance the sourdough flavors. This step is optional, but I recommend it for the best taste.
Season and Bake the Grissini
Spread extra-virgin olive oil over the breadsticks with a pastry brush. Then top with your choice of seasonings.
I really like them with Everything Bagel, but grated Parmesan cheese, is also nice. Other possibilities are Herbs de Province, sesame seeds, The Works Bread Topping, or you could leave them plain.
Bake in preheated oven for a total of 40-45 minutes until golden brown, turning the pan after 20 minutes to ensure even browning.
For even more crunchiness, turn off the oven and allow the breadsticks to cure in the oven with the door ajar for at least 15 minutes. This is a procedure that I follow for my Tangy Sourdough Bread, and it works wonderfully.
Serve breadsticks with a tossed salad, your favorite soup, or on an appetizer or snack tray.
This recipe will make 20 breadsticks and will serve 8-10 people. Feel free to double the recipe as needed.
To store, place cooled breadsticks in a tightly sealed container or plastic bag for up to a week at room temperature, but I doubt they will last that long!
Browse more Italian Dinner Ideas Here. See Sourdough Recipes Here. View Appetizers Here.
Crunchy Sourdough Breadsticks (Grissini)
Ingredients
- 1 cup sourdough starter discard "unfed"
- 3 tablespoons extra-virgin olive oil divided
- 1 cup all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon dried crushed rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 2 tablespoons Everything Bagel Topping or Herbs de Province, Sesame Seeds, Parmesan
Instructions
- Preheat oven to 320F degrees. Gather the ingredients so that you have everything close at hand on the counter or table.
- Line a baking sheet with parchment paper or a silicone baking mat.
Make the Dough
- In a medium bowl, combine the unfed sourdough starter, and 2 tablespoons extra-virgin olive oil. Mix together to combine.
- Add to this the all-purpose flour, granulated sugar, dried thyme and crushed rosemary, and kosher salt. Mix well, kneading until smooth and elastic.
- Cover and let dough rest for at least 10 minutes.
Prepare the Breadsticks
- Divide the dough in half, and then divide each half into 10 equal pieces.
- Using your hands, roll each piece into a long, thin stick or rod, approximately 10-11 inches. I don't worry too much about the length of each stick, but try to keep the diameter of each stick the same for even baking, about 3/8" or the size of a pen or pencil.
- Transfer each stick to the prepared baking sheet. Repeat with the remaining dough. (I was able to fit all of the breadsticks on the baking sheet, as they don't really expand when baking.)
- Cover the breadsticks with plastic wrap or a clean tea towel for up to an hour to enhance the sourdough flavors. (This step is optional, but I recommend it for the best taste.)
Add Toppings and Bake Grissini
- Spread 1 tablespoon extra-virgin olive oil over the breadsticks with a brush. Then top with your choice of seasonings. (I really like them with Everything Bagel, but grated Parmesan cheese, is also nice. Other possibilities are Herbs de Province, sesame seeds, the Works Bread Topping, or you could leave them plain.)
- Bake in preheated oven for a total of 40-45 minutes until golden brown, turning the pan after 20 minutes to ensure even browning.
- To ensure even more crunchiness, turn off the oven and allow the breadsticks to cure in the oven with the door ajar for at least 20 minutes. This is a procedure that I follow for my Tangy Sourdough Bread, and it works wonderfully.
- Makes 20 breadsticks.
Hello Deborah! After mixing the dough, could I leave it on the counter or the fridge for a long ferment? We have celiac in our family but are able to tolerate sourdough well when long fermented. Thank you, this recipe looks delicious!
Hi Alex, Yes, of course, you may leave the dough in the fridge for several days. Of course, the longer it’s there, the more sour it will become. I’ve done this for up to 2 days, but not longer, so cannot say how strong it will get. We love these breadsticks. I hope they will work for you!
I was wondering how long these keep? Do they freeze well and stay crunchy? Thank you!
Hi Karen, These breadsticks stay crunchy for a long time stored at room temperature. I’ve had them for at least 3 weeks, if not longer. However, they would freeze well, too, if you want to store them for up to 3 months.