sourdough discard breadsticks

Use up your sourdough starter discard to make these easy sourdough breadsticks. Super crunchy and full of flavour, they're perfect with your favourite dips.

Sourdough Discard Breadsticks

300 g of Sourdough Starter Discard

Flour

Salt

mL of Extra Virgin Olive Oil

Sesame Seeds

Rosemary

Semolina (or cornmeal)

Oregano

Thyme

Use the leftover sourdough starter (called "discard") you would normally throw away before the next starter "feeding".

Add flour, salt, extra virgin olive oil and sourdough starter to a bowl.

Mix the ingredients with a spoon until they come together and work all into a smooth and pliable dough.

Divide the dough into 30g (1 oz) pieces and roll them into balls. Then, shape each ball into a long, thin breadstick by rolling it and stretching it under your palms and over a flat surface.

Now, you can optionally brush the breadsticks with water and sprinkle them with herbs or seeds to a flavourful coating.

Next, transfer the breadsticks onto a tray lined with baking paper and dusted with a little flour or semolina. You can optionally cover them with cling film and let them prove for 1 hour at room temperature.

Bake the grissini at 160°C (320°F) static for 50 minutes to 1 hour. Transfer them onto a rack to cool down and crisp up before serving.

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Sourdough Discard Breadsticks

The most viewed sourdough discard breadsticks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine