Sourdough Grissini (Crispy Italian Breadsticks)

Sourdough Grissini (Crispy Italian Breadsticks) ingredients

• 100 g active sourdough starter
• 250 g bread flour
• 140 ml warm water (90-95°F / 32-35°C)
• 2 tbsp olive oil
• 5 g fine sea salt
• 1 tbsp olive oil
• 1 tsp flaky sea salt
• 1 tbsp sesame seeds (optional)
• 1 tbsp poppy seeds (optional)

How to make Sourdough Grissini (Crispy Italian Breadsticks)

1. Combine ingredients: In a large bowl, whisk together 100g of active sourdough starter, 250g of bread flour, 140ml of warm water, 2 tablespoons of olive oil, and 5g of fine sea salt until a shaggy dough forms. Ensure no dry spots of flour remain.
2. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes by hand, or 5-7 minutes with a stand mixer fitted with a dough hook, until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
3. Bulk Fermentation (First Rise): Place the dough in a lightly oiled bowl, turning once to coat. Cover tightly with plastic wrap or a damp towel and let it bulk ferment at room temperature (70-75°F / 21-24°C) for 2-3 hours. The dough should become slightly puffy.
4. Chill the dough: Gently deflate the dough, reform it into a ball, and return it to the oiled bowl. Cover tightly and refrigerate for 8-12 hours (overnight). Chilling makes the dough easier to handle and roll thinly.
5. Preheat oven and prepare baking sheets: When ready to bake, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. Have your toppings (flaky sea salt, sesame seeds, poppy seeds) ready.
6. Shape the grissini: Remove the dough from the refrigerator and turn it out onto a lightly floured surface. Gently stretch or roll the dough into a rectangle, about 1/4 inch thick. Use a pizza cutter or sharp knife to cut the dough into long, thin strips, about 1/4 to 1/2 inch wide and 8-10 inches long. You may need to gently roll each strip between your hands to achieve a uniform thickness and length.
7. Top the grissini: Arrange the shaped grissini on the prepared baking sheets, leaving a little space between them. Lightly brush the tops of the grissini with 1 tablespoon of olive oil. Sprinkle evenly with 1 teaspoon of flaky sea salt and optional sesame or poppy seeds.
8. Bake the grissini: Bake for 18-25 minutes, rotating the baking sheets halfway through, until the grissini are deeply golden brown, crisp, and completely dry to the touch. They should snap easily when cooled. If some grissini are thinner and crispier faster, remove them early to prevent burning.
9. Cool and store: Transfer the baked grissini to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week. They are best enjoyed within the first few days for maximum crispness.

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