These sourdough discarded grissini are crispy and infinitely customizable. It’s a great way to use up the trash that’s sitting in your fridge, and it’s quick to make with just a handful of ingredients in your pantry.
About this sourdough grissini
Grissini are Italian breadsticks that are traditionally long, thin, and surprisingly crunchy. I remember eating this at every restaurant when I went to Italy as a kid. It was one of my favorite parts. This discarded sourdough version adds subtle flavor from your starter. The dough is lean: no butter or eggs, just flour, olive oil, salt, and waste. This will give you really crispy breadsticks.
What I love about this recipe is its flexibility. If you’re short on time, you can mix and bake within an hour or two. You can also let the dough rise in the refrigerator overnight to improve digestion and enhance flavor. Both methods work well. Each option is explained below.
Plastic surgery is also completely up to you. Roll the pencil thinly to create an elegant cracker-like crackle, or leave it a little thicker. It should always be cooked all the way through and a little dry so it’s crispy, not chewy. You can leave it plain with just a sprinkle of flaky salt, or roll it with seeds like sesame, poppy, or bagel seasoning for even more texture and flavor. If you’re new to baking with sourdough, my sourdough hub has guides on starters, fermentation, and waste disposal.
Some of the main ingredients
method
Add water, sourdough waste, oil, and salt to a large bowl.
Mix together, then add flour and form into a soft dough.
Knead until smooth and let rest at room temperature for 30 minutes or overnight in the refrigerator.
Roll the rested dough into a rectangle and cut into thin pieces using a pizza cutter or knife.
Pick up each strip and let gravity gently stretch it into a thin rope. I’ll add a twist to it.
Place on a lined plate and sprinkle with salt.
Bake until deep golden brown and completely dry.
Baking temperature: I bake at 180°C (350°F) for 30-35 minutes. Drying the grissini for a longer time at a lower temperature will ensure that they dry evenly throughout without browning too much. If you prefer, you can bake at 200°C (390°F) for 15-20 minutes, but keep an eye on the thin edges as they can burn.
variations
Thick grissini: If you prefer firmer breadsticks, cut the strips a little wider and don’t roll them out too thin. It will take a few minutes longer to bake, but it needs to be completely dry so that it will snap without bending. Dark grissini goes well with hummus and thick tapenade, so I think it’s suitable for dipping.
Add seeds: Sesame, poppy, nigella, fennel, or any bagel seasoning will work. After shaping the grissini with oiled hands, roll them into a shallow dish with the seeds to coat them before placing them on the tray.
Frequently asked questions about sourdough grissini
Related recipes
If you enjoyed making these sourdough waste grissini, here are some other sourdough recipes you might enjoy.
Discard the sourdough grissini
These sourdough discarded grissini are crispy and crunchy. Roll them thinner for an elegant cracker-like texture, or roll them a little thicker for a more rustic look. Perfect for cheese boards, dips, or snacks.
mix the dough
In a large bowl, combine sourdough waste, water, olive oil, and salt. Stir to combine.
Add flour and mix until a shaggy dough forms.
Remove the dough to a clean bench and knead briefly until smooth and soft, about 2-3 minutes. The dough should not be sticky. Adjust by adding a little more water or flour as needed.
let the dough rest
To make the same day: Cover the dough and let it rest at room temperature for 30 minutes to 1 hour.
Overnight method: Place dough in a lightly oiled container, cover, and refrigerate overnight or up to 24 hours. The next day, remove from the refrigerator and let stand at room temperature for 20-30 minutes before shaping.
Shape the grissini
Preheat your regular oven to 180°C (350°F) and line two baking trays with baking paper or silicone baking mats.
Lightly oil the bench and hands. Roll the dough into a 20 x 30 cm (8 x 12 inch) rectangle.
Using a knife, bench scraper, or pizza cutter, cut the dough along the long edge into slices about 1 cm (1/2 inch) wide, or thinner if desired.
Pick up each strip and stretch it slowly, letting gravity stretch it a little into a thin rope and twist it once or twice.
If adding seeds, roll each grissini shape in a shallow dish with the seeds to coat.
Arrange the shaped grissini on the prepared tray, leaving a little space between them. Sprinkle with flaky sea salt.
bake
Bake for about 25-35 minutes depending on thickness, until deep golden brown and completely dry. Rotate the tray halfway if necessary. Baking time depends on your oven and how thinly you roll the grissini. Checks start from 25 minutes. It has a deep golden color and feels dry and solid when you pat it on. When in doubt, open it up and make sure there’s no soft dough in the middle.
Let the grissini cool completely on the plate before serving. It will become even more crunchy as it cools.
Overnight fermentation: Letting the dough sit in the refrigerator overnight breaks down the starch and phytic acid, making the grissini easier to digest. It also adds a little depth of flavor.
Storage: Store in a loosely covered container at room temperature for up to 2 weeks. If it becomes soft, bake it again in the oven at 150°C (300°F) to crisp it up.
Freezing: Baked grissini can be frozen for up to 3 months. Grissini in uncooked form can also be frozen or baked from frozen.
calorie: 56kcalcarbohydrates: 10gprotein: 1gfat: 1gSaturated fat: 0.2gPolyunsaturated fats: 0.2gMonounsaturated fats: 1gsodium: 78mgpotassium: 12mgfiber: 0.3gsugar: 0.03gcalcium: 2mgiron: 1mg
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