These crunchy Sourdough Garlic Grissini made from unfed sourdough starter are so delicious, crispy, and light. I love to eat them as a snack or with a bowl of soup.

Grissini are a simple version of crackers; crisp and crunchy. These crispy breads are so easy to make and best of all they are so delicious! The toppings can be suited to your taste and preference.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church.

Sourdough bread is made by fermenting the dough naturally using occurring lactobacilli and wild yeast. This was the usual form of leavening bread down into the Middle Ages until it was replaced by other products. French Bakers brought sourdough techniques to California during the Gold Rush where it remains large part of the culture today. To me, there is something special about taking flour and water and turning it into a bubbling starter.

My starter, pictured below, is over 8 years old. From this jar, I have sent our thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.

Sourdough is so much fun to do. I love to see my starter bubbling and the sweet yeasty smell it has. There are so many goodies you can make with sourdough.

These Pretzel Shells are another crispy crunchy snack that you can make with sourdough starter.

Sourdough Garlic Grissini, THM E, SF, DF

• 1 1/2 teaspoons olive oil
• 5 garlic cloves, minced
• 1/2 cup unfed or discard sourdough starter
• 1/2 cup water
• 1 1/2 cups white whole wheat flour
• 1 teaspoon salt
• 1 egg white
• sesame seeds, poppy seeds, and coarse salt for garnish
• Mixing the dough: In a small frying pan, sauté oil and garlic for 2 minutes or until tender. In a 2 quart bowl combine, sauted garlic and oil, sourdough starter, water, white whole wheat flour, and salt together. Allow the dough to rest for 30 minutes, then do a set of stretch and folds. Cover the dough/bowl with a lid. Allow the dough to continue to ferment at room temp for 4 hours. While it is fermenting, do 2 more stretch and folds. Place the dough into the fridge being sure to keep the lid on the bowl. Allow the dough to ferment in the fridge for 10 or 12 hours.
• Shaping the grissini: Remove the dough from the fridge. Press the dough into a 6 inch by 10 inch rectangle. With a bench knife, cut the dough into 20 strips. Cut each strip in half. Roll each piece 10-12 inches and until it is 1/4 inch thick. The lengths can vary. Lay each piece on a parchment paper covered cookie sheet. I use two cookie sheets. Allow the grissini to proof for 45 minutes.
• Baking: Preheat the oven to 425 degrees F. While the oven is preheated, beat the egg white until frothy. Brush the grissini with the beaten egg white. Sprinkle with seeds and coarse salt of your choice. Place one tray of grissini into the oven. Bake for 12 minutes. Remove the pan. Place the grissini on a baking rack to cool. Repeat with the second cookie sheet of grissini. 40 grissini.

Shaping the grissini: Remove the dough from the fridge. press the dough into a 6 inch by 10 inch rectangle

With a bench knife, cut the dough into 20 strips. Cut each strip in half. Roll each piece 10-12 inches and until it is 1/4 inch thick.

The lengths can vary. Lay each piece on a parchment paper covered cookie sheet. All the grissini to proof for 45 minutes.

Brush the grissini with the beaten egg white. Sprinkle with seeds and coarse salt of your choice.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church.

AMAZON

White Whole Wheat Flour is a 100% percent whole grain flour made from hard white spring wheat. It is lighter in color and taste than the traditional whole grain flour.

King Arthur Flours can be found in many supermarkets across United States. These flours are a very high quality since they are never bleached or bromated. This company sources their wheat from US farms.

I love my Danish Dough Whisk. It is used when I feed my starter and when I mix and kind of sourdough breads.

I use my bench knife all the time. It is my right hand when I am working with any kind of dough.

Parchment paper is a baker’s friend. I keep a box here at all times.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

You will find many THM compatible recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.