Lievito Madre Discard Grissini (bread sticks)

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.

 

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. 
• 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:  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).

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! 
• 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. 
• 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

• Lievito Madre Rolls
• Lievito Madre Tomato Focaccia
• Rustic Italian Bread with Lievito Madre
• Lievito Madre Pizza Dough
• Lievito Madre Chocolate Chip Cookies

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!