Sourdough Discard Grissini

These sourdough discard grissini are crisp, snappy, and endlessly customisable. They are the perfect way to use up that jar of discard sitting in your fridge, and they come together really quick with just a handful of pantry ingredients.

About these sourdough grissini

Grissini are Italian breadsticks, traditionally long, thin, and wonderfully crunchy. As a kid, we went to Italy, and I remember eating these at every restaurant we went to, and they were one of my favourite parts. This sourdough discard version adds a subtle tang from the starter. The dough is lean, meaning there is no butter or eggs, just flour, olive oil, salt, and your discard. This makes a really crisp and snappy breadstick.

What I love about this recipe is how flexible it is. You can mix and bake them within an hour or two if you are short on time, or you can let the dough bulk ferment overnight in the fridge for better digestibility and a more developed flavour. Both methods work well, and I will walk you through each option below.

Shaping is also entirely up to you too. Roll them pencil thin for an elegant, cracker-like snap, or keep them a little thicker. They should always be baked right through and dried a bit so they are crunchy, not chewy. You can leave them plain with just a sprinkle of flaky salt, or roll them in seeds like sesame, poppy, or everything bagel seasoning for extra texture and flavour. If you are new to baking with sourdough, my sourdough hub has guides on starters, fermentation, and working with discard.

A close-up of sesame breadsticks on a white cloth, with one breadstick in focus showing a bite taken out. More breadsticks are visible in a glass jar in the background.

Some of the key ingredients

Sourdough discard: This recipe uses unfed discard straight from the fridge. The discard adds flavour and helps with browning, but because the grissini are baked until fully dry, the fermentation does not need to be active. You can use discard that has been sitting in the fridge for up to a week.
Olive oil: This is what gives the grissini their crisp texture and rich flavour. I use a good quality extra virgin olive oil here because you can taste it in the final result. The oil coats the flour and creates a tender, snappy crumb rather than a tough one.
Flour: I use all-purpose flour for this recipe. Bread flour will also work and gives a slightly sturdier texture. If you want a more rustic flavour, you can swap in a small amount of wholemeal or spelt flour for part of the all-purpose.
Seeds and toppings (optional): Sesame seeds, poppy seeds, anise seeds, fennel seeds, or everything bagel seasoning all work beautifully here. You can press them onto the surface before baking, or roll the shaped grissini in a shallow dish of seeds.

Method

In a large bowl add the water, sourdough discard, oil and salt.

A hand holding a whisk is stirring milk in a beige mixing bowl placed on a textured countertop.

Mix together, then add the flour and bring together into a soft dough.

Two hands knead a ball of dough on a lightly textured, beige surface.

Knead until smooth, then either rest at room temperature for 30 minutes or refrigerate overnight.

A rolling pin above strips of dough being cut with a pastry wheel on a textured countertop.

Roll the rested dough into a rectangle and cut into thin strips with a pizza cutter or knife.

Two hands twist a strip of dough above a surface lined with many similar dough strips. A rolling pin is in the background on a speckled countertop.

Pick up each strip and gently stretch it, letting gravity help lengthen it into a thin rope. I give it a twist or two.

Unbaked breadsticks are lined up in neat rows on a silicone baking mat placed on a baking sheet, ready to be baked. Some coarse salt is sprinkled on top of the dough.

Arrange on a lined tray and sprinkle with flaky salt.

Golden brown breadsticks are lined up diagonally on a silicone baking mat placed on a metal baking sheet. The breadsticks appear crisp and evenly spaced.

Bake until deep golden and completely dry.

Roll evenly: Try to keep the grissini a consistent thickness so they bake evenly. Thinner ends will brown faster than thick middles.
Use oiled hands when shaping: This helps to crisp up the outside and helps any seeds or salt you add, stick.
Do not underbake: Grissini need to be baked until fully dry to achieve that satisfying snap. If they are soft or bendy when cool, return them to the oven for another 5 minutes.
Rotate the tray: If your oven has hot spots, rotate the tray halfway through baking for even browning.
Batch baking: If you are making a large batch, bake on multiple trays in the middle of the oven. Switch tray positions halfway through.

Variations

Thicker grissini: If you prefer a sturdier breadstick, cut your strips a little wider and not stretch them as thin. These will take a few minutes longer to bake, but should still be dried right through so they snap rather than bend. I find thicker grissini work well for dipping, as they hold up better to hummus or a chunky tapenade.

Adding seeds: Sesame, poppy, nigella, fennel, or everything bagel seasoning all work well. After shaping each grissini with oiled hands, roll it in a shallow dish of seeds to coat before placing on the tray.

FAQs about sourdough grissini

Related recipes

If you enjoyed making these sourdough discard grissini, here are a few other sourdough recipes you might enjoy:

A glass filled with thin, golden breadsticks is placed on a woven mat, with more breadsticks on a baking tray in the background.

A glass filled with golden, crispy breadsticks stands in the foreground, with a blurred bowl of dip in the background on a light, textured surface.

Some lines

These sourdough discard grissini are crisp and snappy. Roll them thin for an elegant cracker-like snap, or keep them a little thicker for a more rustic look. Perfect for cheese boards, dips, or just snacking.

Prep Time 20 minutes

Cook Time 30 minutes

30 minutes

Total Time 1 hour 20 minutes

Course Snack

Cuisine Italian

Servings 25

Calories 56 kcal

120 g sourdough discard starter
280 g all-purpose flour
5 g salt
30 g olive oil
120 g water
mixed seeds, flaky salt for topping

Mix the dough

In a large bowl, combine the sourdough discard, water, olive oil, and salt. Stir to combine.
Add the flour and mix until a shaggy dough forms.
Turn the dough out onto a clean bench and knead briefly, about 2 to 3 minutes, until smooth and soft. The dough should not be sticky. Adjust with a splash more water or flour if needed.

Rest the dough

Same-day method: Cover the dough and let it rest at room temperature for 30 minutes to 1 hour.
Overnight method: Place the dough in a lightly oiled container, cover, and refrigerate overnight or up to 24 hours. The next day, remove from the fridge and let it sit at room temperature for 20 to 30 minutes before shaping.

Shape the grissini

Preheat the oven to 180°C (350°F), regular oven, and line two baking trays with baking paper or silicone baking mats.
Lightly oil your bench and hands. Roll the dough into a 20 x 30cm (8×12 inches) rectangle.
Using a knife, bench scraper, or pizza cutter, cut the dough into strips along the longer side about 1cm (1/2 inch) wide, or thinner depending on preference.
Pick up each strip and gently stretch it, letting gravity help lengthen it slightly more into a thin rope and give it a twist or two.
If adding seeds, you can roll each shaped grissini in a shallow dish of seeds to coat.
Arrange the shaped grissini on the prepared trays, leaving a little space between each one. Sprinkle with flaky sea salt.

Bake

Bake for around 25-35 minutes, depending on thickness, until deep golden brown and completely dry. Rotate the trays halfway through if needed. Baking times will depend on your oven and how thin you roll your grissini. Start checking at 25 minutes. They should be deep golden and feel dry and firm when you tap them. If in doubt, break one open to check there’s no soft dough in the middle.
Let the grissini cool completely on the trays before serving. They will crisp up further as they cool.

Baking temperature: I bake mine at 180°C (350°F) for 30-35 minutes. A lower temperature for longer dries the grissini evenly all the way through without over-browning. You can also bake at 200°C (390°F) for 15-20 minutes if you prefer, but keep a closer eye on them as thinner ends can burn.
Overnight fermentation: Letting the dough rest overnight in the fridge breaks down starches and phytic acid, making the grissini easier to digest. It also adds a slightly deeper flavour.
Storage: Store in a loosely covered container at room temperature for up to 2 weeks. Re-crisp in a 150°C (300°F) oven if they soften.
Freezing: Baked grissini freeze well for up to 3 months. Unbaked shaped grissini can also be frozen and baked from frozen.

Calories: 56kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 78mgPotassium: 12mgFiber: 0.3gSugar: 0.03gCalcium: 2mgIron: 1mg

Keyword Grissini, Sourdough

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