Sourdough Chive Grissini
Grissini is an Italian-style breadstick known for being super long, thin, and crunchy. Perfect for everyday snacking or elegant entertaining, this recipe is a must for sourdough enthusiasts. This sourdough chive grissini recipe takes a basic sourdough grissini dough and incorporates fresh chives with an option to add cheese. With or without chives or cheese, use this recipe as a base to get creative with sourdough breadsticks.
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Servings: 20 breadsticks
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 all-purpose flour, whole wheat flour, water, sourdough starter, 30 grams of olive oil, cane sugar, and salt until combined.
- 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.
- 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.