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Sourdough Chive Grissini
An Adaptable Italian Style Sourdough Breadsticks Recipe
Sometimes when I’m entertaining or just feeling whimsical, I like to make a batch of sourdough grissini (a.k.a. sourdough breadsticks). These Italian-style breadsticks are elongated, crunchy–and make a dramatic statement wherever they are placed.
The recipe is easy to make. You need a few hours for the bread to ferment. And there are countless variations you can make with these sourdough breadsticks.
I try to incorporate sourdough into my kitchen escapades weekly. There’s usually something sourdough on our table. These breadsticks are great to have around for snacking or adding to soup or salad meals throughout the week. And they are a fun lunch-kit item for kids’ school lunches.
Sourdough Breadsticks – Adapt Per Use Case
Depending on how fancy you wish to get with these breadsticks, the sky is the limit!
When entertaining, I add toppings like black/white sesame seeds, poppy seeds, and everything-bagel seasoning. This gives people choices and adds visual interest.
Various hard cheeses also work well incorporated into this sourdough grissini dough.
When I make these for a fun afternoon snack, plain will do. The recipe below includes chives with the choice to add cheese.
Healthy Grains
Another advantage of sourdough fermentation is that it promotes the production of beneficial compounds. Lactic acid and acetic acid compounds can support gut health and contribute to a balanced microbiome.
I add whole wheat grains into this sourdough grissini recipe. While fermentation boosts the nutritional value of the bread, whole wheat contributes fiber and minerals as well as flavor.
How to Serve Grissini
Here are a few pairing ideas where these long and crunchy breadsticks would shine:
Sourdough Chive Grissini Pairings
The Sourdough breadsticks with chives recipe below also pairs well with a variety of dips, salads, and soups. And of course, Italian food!
Try this fresh tomato soup recipe from the Smitten Kitchen to pair with these sourdough breadsticks. It’s a great lunch or simple dinner combo!
Here are a few other serving suggestions:
Recipe for Italian Style Breadsticks with Chives
Ingredients
- 180 grams bread flour about 1 1/3 cups
- 75 grams whole wheat flour about 1/2 cup
- 120 grams water about 1/2 cup
- 75 grams ripe sourdough starter 100% hydration
- 30 grams extra-virgin olive oil plus more for coating (about 2 tablespoons)
- 2 pinches of cane sugar
- 5 grams fine sea salt about 1 teaspoon
- 30 grams chopped fresh chives about 1/4 cup
- 45-55 grams cheese 55g or 1/2 cup grated cheddar, Gouda or Havarti or 45 grams Parmesan
Instructions
Mix Dough (10 minutes)
- In a large bowl or stand mixer, mix the flour, whole wheat flour, water, sourdough starter, 30 grams of olive oil, cane sugar, and salt until combined.180 grams bread flour, 75 grams whole wheat flour, 120 grams water, 75 grams ripe sourdough starter, 30 grams extra-virgin olive oil, 2 pinches of cane sugar, 5 grams fine sea salt
- Sprinkle chopped chives over the dough and gently fold them into the dough. If adding cheese, add the grated cheese and fold in as well.30 grams chopped fresh chives, 45-55 grams cheese
- Knead the dough on the counter or in your mixer for 5 minutes, until the dough comes together and is smoother.
Preshape Into a Rectangle (5 min)
- Use your hands to form the dough into a long narrow rectangle, about 12 inches by 3 inches.
- Place the rectangle on an oiled parchment paper and cover the dough with greased plastic wrap to keep the dough from sticking when rising.
Proof (3 hours)
- Let the dough rise at room temperature (~76°F/24°C) for 3 hours, until puffy.
Shape (10 minutes to shape, 20 minutes to preheat oven)
- Preheat your oven to 375°F (190°C) and line a half-sheet pan with parchment paper.
- After carefully uncovering your dough, use a bench scraper to cut short (½-inch) strips creating space between each piece as you go. You should have about 20, 3 x ½ inch pieces.
- Take a strip of cut dough by each end and stretch it to about 12 inches long, like pulling taffy. Place each stretched piece onto the prepared sheet pan. Repeat with the remaining pieces, spacing them apart on the pan.
Bake (25 minutes)
- Bake for 22 to 28 minutes, until the golden and crispy.
- Remove the pan from the oven and let cool on the pan for 5 minutes.
- Serve the Sourdough Chive Grissini warm or at room temperature.
Notes
- Store in an Airtight Container: Place the cooled grissini in an airtight container or a resealable plastic bag to protect them from moisture and air.
- Re-Crisping: If the grissini start to lose their crispiness over time, you can re-crisp them by briefly heating them in a low oven (about 250°F or 120°C) for a few minutes until they are warm and crisp again.
- Serving Ideas: Pair with smoked salmon dip, a fresh spring salad, or scrambled eggs for a delightful meal. They also go well with herbed goat cheese, Italian dishes, and creamy soups. Or simply enjoy them on their own or with a quality olive oil for an easy and satisfying snack.
- Other Flavoring Suggestions:
- Experiment with different herbs or spices such as rosemary, thyme, garlic powder, or smoked paprika to customize the flavor of your grissini.
- Leave the grissini plain or roll them in sesame seeds, poppy seeds, or everything bagel seasoning before baking for added flavor and texture.
Nutrition
More Herbs!
If you’re interested in other herb-related recipes, below are some unique recipes from our herb how-to series.
I love the onion-y herbal note the chive gives these breadsticks. Next time I think I’ll add some havarti because it pairs so well with chives.