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Sourdough Grissini Recipe
Thin, crunchy Italian breadsticks get a tangy twist from sourdough starter in these Sourdough Grissini, perfect for snacking, dipping, or wrapping with Prosciutto.
Prep Time: 45 minutes
Cook Time: 15 minutes
Proofing Time 5 hours
Total Time: 6 hours
Ingredients
- 150 g – 5 ⅓ oz. fed starter
- 350 g – ¾ lb. bread flour
- 120 ml – ½ cup lukewarm water
- 1 tsp sugar
- 20 g – 1 ⅓ tbsp butter or vegetable spread – melted
- 2 tbsp extra virgin olive oil – plus more to spray
- ½ tsp salt
- Durum wheat flour or semolina
Instructions
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Add the flour, fed starter, water, sugar, melted butter, extra virgin olive oil, and salt to the bowl of an electric mixer fitted with a dough hook attachment. Knead for 10 minutes, or until the dough is smooth and elastic.
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Once the dough is ready, shape it into a rectangle about 2 cm – ¾ inch thick, with the shorter side measuring approximately 10 cm – 4 inches.
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Brush the top of the dough with extra virgin olive oil and dust with durum wheat flour. Cover with cling film and leave to rise for at least 5 hours.
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Preheat the oven to 200°C – 390°F. Using a sharp knife, cut the dough into thick strips along the shorter side. Gently stretch each strip from the middle to form the grissini.
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Arrange the grissini on an oven tray lined with baking paper. Bake at 200°C – 390°F for 15 minutes.
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Transfer the grissini to a wire rack and leave them to cool completely before serving.
Recipe Notes
- These grissini can be kept at room temperature and will remain crunchy for a few days. Store them in an airtight aluminium container to preserve their crisp texture for longer.
- You can also make them with plain flour, as I have done before. However, bread flour gives the grissini a little more texture if you have it available.
- I always use filtered water from the fridge when working with my sourdough starter, but bottled water works well too.
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