Sourdough Grissini Recipe – Parmesan & Black Pepper Breadsticks

Last Updated on 1 month by Neha Deshmukh

Sourdough Grissini Recipe – Parmesan & Black Pepper Breadsticks

Hey everyone! I’m so excited to share this recipe for sourdough grissini with you. These aren’t your average breadsticks – the sourdough tang combined with salty parmesan and a hint of black pepper is amazing. I first made these when I was experimenting with using up some extra sourdough discard, and they were a hit! They’re perfect for parties, snacking, or just a little something special with dinner.

Why You’ll Love This Recipe

These sourdough grissini are seriously addictive. They’re crunchy, flavorful, and surprisingly easy to make, especially if you’re already comfortable with sourdough. Plus, they’re a fantastic way to use up sourdough starter – no more discard guilt! They’re way better than anything you can buy in a store, and honestly, they look pretty impressive too.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious breadsticks:

• 2 cups (240g) All-purpose flour
• ?? cup (120g) Sourdough starter (active or discard)
• ?? cup (60ml) Water (lukewarm)
• 3 tbsp (30g) Parmesan cheese, finely grated
• 1 tbsp (15ml) Sugar
• ?? teaspoon (2.5g) Salt
• ?? teaspoon (1.25g) Black pepper

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right will really elevate your grissini.

• Sourdough Starter: You can use either an active, bubbly starter or discard. If using discard, the rise time might be a little longer.
• Parmesan Cheese: Please, please use real parmesan! The pre-grated stuff often has cellulose added, which doesn’t melt as nicely. Grate it yourself for the best flavor and texture. I prefer Parmigiano-Reggiano, but a good quality Grana Padano works well too.
• Flour: All-purpose flour is perfect for this recipe. You could experiment with bread flour for a chewier texture, but all-purpose gives a lovely crispness.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in the bowl of your stand mixer (or a large bowl if kneading by hand), combine the flour, sourdough starter, water, parmesan cheese, sugar, salt, and black pepper.
2. Knead the dough – either with the dough hook on your mixer for about 8-10 minutes, or by hand on a lightly floured surface for 10-12 minutes – until it comes together into a smooth, elastic dough. It shouldn’t be sticky.
3. Now, for the magic! Cover the dough and let it ferment at room temperature (around 75°F/24°C) for about 5 hours, or until it has doubled in size. This is where the sourdough flavor really develops.
4. Once doubled, gently turn the dough out onto a lightly oiled surface. Roll it into a large rectangle, about 12×18 inches.
5. Using a pizza cutter or sharp knife, cut the dough into ??-inch (about 1.5cm) wide strips.
6. Gently stretch each strip to about 12 inches long. Don’t worry about making them perfectly uniform – a little rustic charm is a good thing! Place the stretched strips onto a baking sheet lined with parchment paper.
7. Preheat your oven to 425°F (220°C). Brush the grissini lightly with olive oil.
8. Bake for 12-15 minutes, or until they are golden brown and beautifully crisp. Keep a close eye on them towards the end to prevent burning.
9. Let the grissini cool completely on a wire rack before serving. This is important – they’ll crisp up even more as they cool!

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t overwork the dough! Overkneading can result in tough grissini.
• Stretching the dough strips gently is key. You want them long and thin, but not so thin that they break.
• For extra flavor, sprinkle the grissini with a little extra parmesan cheese before baking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the parmesan cheese with a vegan parmesan alternative. Nutritional yeast mixed with a little garlic powder works well!
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for bread making. You might need to adjust the amount of water slightly.
• Spice Level: My friend loves adding a pinch of red pepper flakes to the dough for a little heat.
• Regional Variations: My grandmother used to infuse her grissini with rosemary and thyme – a lovely Mediterranean twist! You can knead finely chopped fresh herbs into the dough.

Serving Suggestions

These grissini are incredibly versatile!

• Serve them with your favorite dips – hummus, pesto, or a creamy cheese dip are all fantastic.
• They’re amazing on a charcuterie board with cheeses, meats, and olives.
• Enjoy them as a snack with a glass of wine.
• My kids just love them plain!

Storage Instructions

Store cooled grissini in an airtight container at room temperature for up to 3 days. They might lose a little of their crispness, but they’ll still be delicious.

FAQs

Let’s answer some common questions:

• What is the best way to activate sourdough starter for this recipe? If your starter is sluggish, feed it a few times before using it. You want it to be bubbly and active.
• Can I make the dough ahead of time? Absolutely! You can make the dough and let it ferment in the fridge for up to 24 hours. Just bring it to room temperature before rolling and shaping.
• What kind of olive oil is best for brushing the grissini? Extra virgin olive oil is ideal for its flavor and health benefits.
• How do I achieve a perfectly crisp texture? Make sure to bake them until they are golden brown and let them cool completely on a wire rack.
• Can these be made without a stand mixer? Yes, definitely! Just knead the dough by hand for a little longer. It’s a great arm workout!

Enjoy! I hope you love these sourdough grissini as much as I do. Let me know how they turn out in the comments below.