Sourdough Discard Breadsticks (Sourdough Grissini)

Crispy, golden, and full of flavor, these sourdough discard breadsticks (grissini) are the perfect snack or appetizer. A simple, no-waste recipe that makes the most of your extra starter!

Crunchy Breadsticks? Yes, please! 

Sometimes you’re in the mood for a soft, pillowy breadstick. Other times (like today) you want something with a bit of a crunch. Today, I wanted something with a bit of “snap!” I happened to have close to 200 grams of sourdough discard left and wanted to use it up, so I went in search of a recipe online. 

I found a zillion of them.  Most were bread-like, (morel ike the Olive Garden version of a bread stick.) Like I said, I wanted something crunchy, similar to my Discard Crackers. I added the word “crunchy” to my search and landed on multiple recipes for Sourdough Grissini, and knew we were moving in the right direction. Most of those recipes were pretty identical, though the types of flour and seasonings varied a bit. 

I Rarely Follow Recipes Exactly

I know, I know. . .But in this case I decided to forego many of the suggested toppings and use my Everything Bagel seasoning. I also happened to have whole wheat flour on hand, so that’s what I used in place of the suggested all purpose. I figured the color would be more rustic this way and the breadsticks would be heartier.

As for the size of the breadsticks, most of the online recipes called for 27 - 30 grams of dough per breadstick. Most of mine ended up at 33 grams, but I just decided to go with it. 

But, I’m getting ahead of myself. Here’s my “adjusted” crunchy breadstick recipe. Enjoy!

Breadsticks Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a quick look at what you’ll need. These are simple ingredients you might already have in your pantry or refrigerator. 

• 200 grams Sourdough Starter Discard (stirred, inactive)
• 150 grams whole wheat flour
• ½ teaspoon salt
• 50 grams Olive Oil

Coating: 

• ¼ cup Everything Bagel seasoning (more or less, as needed)
• 1 teaspoon Garlic powder or garlic salt

How to Make Sourdough Grissini

These come together so quickly! 

Prepare a baking sheet with parchment paper. Lightly sprinkle with cornmeal or flour. 

Measure out your ingredients. Set the toppings aside for now. 

Add the salt to the flour. 

Combine the starter and olive oil.

Stir well. 

Work in the flour and salt. 

Now comes the fun part! Lightly flour your work surface and begin to knead the dough. I enjoyed this process immensely. (I’ve been making a lot of sourdough lately and it doesn’t require a lot of kneading, so it was fun to work the dough for a while.) 

Use your scale to measure out the dough into individual pieces weighing about 30 grams each.

Work the dough balls between your palms until they’re tight balls. Cover them as you go along to keep them from drying out. 

Now use your palms to roll out the breadsticks. I tried to make mine about a foot long. Any longer and they wouldn’t have fit properly on my baking sheet. 

You can lightly brush the breadsticks with water or olive oil at this point. 

Roll in whatever topping you’ve chosen. I just placed my topping directly on my work surface and rolled the (lightly dampened) breadsticks in them until they were well coated. Place on parchment paper lined baking sheet.

Cover and allow to rest for at least an hour. 

If you like,  you can lightly brush in olive oil and add a bit more salt (like a sea salt). 

Preheat oven to 350 degrees Fahrenheit. 

Bake for 25 - 30 minutes or until golden brown. Keep a close eye on them so they don’t burn. 

Open the oven door but leave the tray inside to allow the breadsticks to dry. 

Once dry and cooled, serve and enjoy! 

Store cooled breadsticks in an airtight container. They should stay fresh for several days. 

What to Expect from this Breadstick Recipe

I’m so enjoying these sourdough discard recipes, friends! I can’t believe I haven’t tried them before! This one did not disappoint. Of course, I love the flavors of the seasonings, but I thought the combination of that, with the twang of the sourdough discard, gave the breadsticks a lovely flavor. Best of all, they really are crunchy! (The key is allowing them to dry for a few hours.)

I didn’t have marinara sauce on hand, so I quickly made some myself out of ingredients I did have (tomato paste, onion, garlic, and olive oil).

Talk about the perfect pairing! I can’t wait to make these again for my family. They’ll be perfect with lasagna, Chicken Cacciatore, or fettuccini Alfredo. (Yum!) 

Variations to this Recipe

If you’re not a fan of garlic-infused seasonings you can go with any of the following: 

• Sesame Seeds: Perfect to add a bit of crunch but no overwhelming flavor.
• Parmesan: I wish I had added parmesan to mine, along with the Everything Bagel seasoning.
• Poppyseeds: So pretty!
• Honey: If you don’t want to go the savory route, substitute a bit of honey for the starter.
• Cinnamon and sugar: Coat your honey-infused breadsticks in something sweet!

Really, my friends, the possibilities are endless! 

Other Savory Treats from Out of the Box Baking

If you like savory items, you’ll love the following fan favorites: 

• Sourdough Focaccia
• Puff Pastry Pizza Rolls
• King Ranch Chicken Rolls
• Heart Healthy Seed Crackers:
• Simple Garlic Knots

That’s it for this post, friends!

I hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!

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Looking for my master list of sourdough discard recipes? I've got 'em--sweet, savory, breakfast items, and breads!

About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.