Sourdough Discard Grissini
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.
Ingredients
- 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
Instructions
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 (8x12 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.
Notes
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.
Nutrition
Calories: 56kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 78mgPotassium: 12mgFiber: 0.3gSugar: 0.03gCalcium: 2mgIron: 1mg
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