These lievito madre discard grissini, also known as Italian-style breadsticks, are a great way to use up your sourdough starter. Crisp on the outside, subtly tangy and perfect as an appetizer or snack.
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I love making Italian grissini breadsticks to enjoy as a snack, serve as an appetizer, or pair with soup at dinner. Lately, I’ve had plenty of lievito madre sourdough discard on hand, so I decided to use it in a batch of sourdough discard bread sticks and the results were fantastic!
Lievito madre discard grissini are crisp on the outside, flavorful bread sticks that come together quickly with no long rise time needed. Like my easy rosemary crackers, they are perfect for dipping, wrapping with prosciutto or enjoying as an aperitif with a glass of wine.
Why I Love This Recipe
- Quick and easy: These homemade sourdough grissini can be shaped and baked the same day similar to discard soda bread; no long fermenting time or waiting required.Â
- No waste: Sourdough discard grissini are a simple way to use up your lievito madre discard and turn it into something delicious without the need for extra yeast or leavening.
Ingredient Notes
- Lievito madre discard: Adds a subtle sourdough flavor and crisp texture. For best results, use a discard that’s no more than 2–3 days old.
- Lukewarm water: Brings the dough together and activates the gluten for easy shaping.
- All-purpose flour:Â Keeps the bread sticks light and tender while holding their shape.
- Olive oil: Adds richness and helps the grissini bake up golden and crisp.
- Salt: Enhances all the flavors and gives a balanced, savory bite.
- Toppings: Olive oil, oregano and rosemary.
How to Make Lievito Madre Discard Grissini
Start by adding small pieces of the lievito madre and lukewarm water to a mixing bowl. Sift in the flour, pour in the olive oil, and begin kneading the dough. Once it starts coming together, add the salt and keep kneading until the dough is smooth.
Transfer the dough to a flat surface, shape it into a ball, and place it in a lightly oiled bowl. Cover with a clean towel and let it rest.
After resting, place the dough on a lightly floured surface and divide it into pieces about 30–35 grams each. Roll each piece into a rope, the thinner the rope the crispier the grissini.
Place them on a prepared parchment lined baking sheet. Brush the grissini sticks with olive oil and sprinkle with a bit of dried oregano or rosemary if you like. Bake until golden. Let cool on a wire rack or enjoy them warm!
Refreshing Your Starter
Each time you refresh your lievito madre, you’ll remove a portion of it before feeding it with fresh flour and water. Instead of tossing that portion, you can save it as discard and store it in the fridge. As long as the unfed sourdough starter is no more than 3 days old, it’s perfect for making these crunchy sourdough breadsticks (grissini).
recipe tips
- Discard that has been refrigerated should be brought to room temperature for about an hour before using it in this recipe.
- If the dough resists shaping, let rest for 15 minutes to relax the gluten and then try shaping again.
- Instead of adding the seasonings on top of the discard grissini, add it into the dough!Â
- For crunchier discard grissini, roll thinner and cure them in the oven. After baking, turn off the oven, leave the bread sticks in the oven and leave the door ajar for about 20 minutes.Â
Flavor Variations
- Sourdough garlic grissini: Add some roasted garlic to the dough and sprinkle the tops with additional garlic powder.
- Parmesan crusted: Roll each breadstick in finely grated Parmesan before baking. You could even add some to the dough!Â
- Everything seasoning: Sprinkle the grissini with everything bagel seasoning before they go in the oven.
- Cracked pepper and sea salt: For a bold, savory twist, top with freshly cracked black pepper and flaky salt. Grissini with Parmesan and black pepper is also delicious!
Serving Suggestions
- Antipasto charcuterie board: Pair with olives, marinated artichokes, and aged cheeses for a simple Italian starter.
- With soup or salad: These homemade grissini with sourdough discard are perfect for dipping into soups or served on the side of a fresh green salad.
- Wrapped with prosciutto: Wrap a slice of prosciutto around each grissini for a snack.
- Dipped in sauces: Serve with pesto, marinara, or baked ricotta for an appetizer.Â
- Warm from the oven: Most grissini are enjoyed fully cooled, but these are also delicious slightly warm, just like my softer breadsticks, Italian crescent bolognese.
Storing Sourdough Bread Sticks
Store leftover lievito madre discard grissini in a glass jar or airtight container to keep them fresh and crunchy. Avoid plastic bags, which can trap moisture and soften the breadsticks. They’ll stay crisp for up to a week, though best enjoyed within the first few days.
More Lievito Madre Recipes
These lievito madre discard grissini are the perfect way to turn leftovers into something crispy, flavourful, and completely irresistible. Serve them with cheese, soups, or aperitivo spreads, and enjoy the satisfaction of baking something simple, traditional, and beautifully waste-free. Buon appetito!
- 100 g lievito madre discard (not more then 2-3 days old)
- 107 ml water (lukewarm)
- 200 g all purpose flour
- 26 g olive oil
- ¼ teaspoon salt
EXTRAS
- 1-2 tablespoons olive oil
- 1-2 teaspoons oregano and or rosemary
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In the mixing bowl combine the lievito madre (separate into small pieces) and the water, sift in the flour, add the olive oil and start to knead, add the salt. Knead for 5-6 minutes to form a smooth dough. Move the dough to a flat surface, form into a ball, place in a lightly oiled bowl, cover with a clean towel and let rest 45 minutes.
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Pre-heat oven to 430F/225C. Line 1-2 baking sheets with parchment paper.
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Move the dough to a lightly floured flat surface divide into 30-35 gram pieces, then form each piece into 9-10 inch ropes, the thinner you make them the crispier they will bake up. Place on the prepared baking sheet. (If you find the dough pieces hard to form, then cover and let them rest 15 minutes)
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Brush the bread sticks with olive oil sprinkle with oregano and or rosemary. Bake for approximately 20-25 minutes. Let cool on a wire rack or eat warm. Enjoy!
How to store the Lievito madre discard grissini?
Store leftover lievito madre discard grissini in a glass jar or airtight container to keep them fresh and crunchy. Avoid plastic bags, which can trap moisture and soften the breadsticks. They’ll stay crisp for up to a week, though best enjoyed within the first few days.
Calories: 84kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 42mg | Potassium: 17mg | Fiber: 0.5g | Sugar: 0.04g | Vitamin A: 2IU | Vitamin C: 0.004mg | Calcium: 5mg | Iron: 1mg | Phosphorus: 16mg
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