Sourdough Grissini (Italian Breadsticks)

Sourdough Grissini (Italian Breadsticks) ingredients

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

How to make Sourdough Grissini (Italian Breadsticks)

1. In a large bowl, combine 100g active sourdough starter, 120ml warm water, and 2 tbsp olive oil. Whisk until the starter is mostly dissolved and well combined with the liquids.
2. Add 250g bread flour and 5g fine sea salt to the wet ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms and all the flour is hydrated.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. The dough should be soft and pliable.
4. Place the dough back into a lightly oiled bowl, cover it with plastic wrap or a damp kitchen towel, and let it bulk ferment at room temperature for 3-4 hours, or until it has noticeably increased in volume and become bubbly.
5. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. Lightly flour your work surface.
6. Gently deflate the dough and roll it into a large 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.
7. Gently stretch each strip by holding both ends and pulling them apart until they are about 12-14 inches long and thin. If desired, sprinkle the grissini with 1 tbsp sesame seeds or 1 tsp flaky sea salt.
8. Arrange the stretched breadsticks on the prepared baking sheets, leaving a little space between each one. Bake for 18-25 minutes, rotating the baking sheets halfway through, until the grissini are golden brown, crisp, and completely dry.
9. Allow the grissini to cool completely on a wire rack before serving. They will become even crispier as they cool. Store in an airtight container at room temperature for up to a week.

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