Today I am going to share a recipe for one of my favorite snacks: Italian Grissini. With their Mediterranean aromas of herbs and fresh olive oil they are ideal for dips and great to have with a cheese platter and olives. The crispy breadsticks are also irresistible by themselves, as a snack to take along, or for the next movie night.
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What could grissini be paired with?
Homemade grissini go well together with any appetizer. You can serve them with dips such as tapenade, herb butter, pesto or hummus. They are also nice with Italian antipasti or a cheese platter. If you’re not going to have a dinner party, they would also be perfectly suited for a comfy movie night. When they are on my kitchen table, I can’t resist grabbing one every time I pass by. If you reduce the salt in the dough and leave out the herbs, you can also have the grissini with something sweet, for instance with a chocolate spread or with nut butter.
Using Sourdough Discard
You can use active sourdough as well as sourdough discard for this recipe. Because the dough for the breadsticks only has to rise a little bit, the last bit of proofing power in your old sourdough will be enough to produce crispy grissini. The time it takes until the dough has risen enough depends on how active the discard still is. The volume does not need to increase as much as in bread or bread rolls. A few little air bubbles in the dough will do.
You will need these ingredients for Italian grissini with sourdough
- All-purpose flour can be used for both bread and cake. It ensures that the grissini have enough structure while still being delicate.
- Water joins all ingredients together and enables the dough to become malleable.
- Sourdough starter or left-over discard makes the dough rise, and brings along some aroma, too.
- Salt accentuates the aroma so that the grissini doesn’t taste bland.
- Olive oil is a must have for Italian cuisine. It smoothens the dough and adds to the fine taste.
- Italian herbs: oregano, rosemary, thyme or a a mix of them – the herbs give the an Italian touch and a wonderfully seasoned flavor.
If you like grissini, have a look at these recipes, too.
- Easy Seedy Sourdough Spelt Crispbread
- Crunchy Sourdough Biscotti
- Italian Wine Cookies with Sourdough – Ciambelline al Vino
- Four easy ciabatta recipes with sourdough
- Easy sourdough pizza without yeast
- Pinsa Romana
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A grain mill* for freshly ground wholemeal flour.
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- A wooden rolling pin*.
- A cooling rack* for bread, rolls and waffles.
- A Pizzacutter* for sweet knots, croissants, etc.
You can find more product recommendations here.
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Easy Seedy Sourdough Spelt Crispbread
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Recipe for Italian grissini with sourdough discard
Ingredients
- 475 g wheat flour all-purpose
- 250 ml water
- 50 g sourdough starter or sourdough discard
- 2 tsp. salt
- 3 tbsp. olive oil
- italian herbs of your choice
toppings (optional)
- sesame, poppy seeds, herbs or coarse salt
Instructions
- Knead all the ingredients to form a homogeneous dough. Cover the dough and let it rest for three to four hours at room temperature. The dough should have developed visible air bubbles.
- Turn out the dough onto a table and roll out with rolling pin. Then cut it into thin stripes with a pizza cutter.
- Roughly rounden the stripes by rolling them with your hands and place them on the baking tray.
- Let the grissini rest for another 30 minutes on the baking tray. Pre-heat the oven to 200 °C (400 °F).
- Bake the grissini for 15 to 18 minutes until they are gold-brown and crispy. Then allow them to cool off on a grid*.
Notes
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