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Simple Sourdough Breadsticks

21st September 2020 by Louise
Sourdough breadsticks
Sourdough breadsticks

Embarking on sourdough baking can seem like a pretty daunting task.  From the making of the starter to knowing when it’s ready to use. Stretching, folding and proving!   Well, here’s s a very straight forward recipe for sourdough breadsticks if you’re a beginner.  Simply combine the ingredients, work the dough and prove for several hours. Add extra flavour with herbs, seeds, chilli or cheese.  They’re great on their own, however I love serving them wrapped in prosciutto as an aperitif.  They’re crunchy and doughy at the same time and totally addictive.

Organic flour is my preferred choice for all my baked goods.  Sea salt is a must, you could also try Icelandic black lava salt as a flavour option.

Sourdough breadsticks
Print Recipe
5 from 2 votes

Simple Sourdough Breadsticks

Prep Time28 minutes mins
Cook Time20 minutes mins
Proving4 hours hrs
Total Time4 hours hrs 48 minutes mins
Course: Aperitif
Keyword: breadsticks,, grissini,
Servings: 30 Breadsticks, approx

Ingredients

  • 400 g strong white bread flour
  • 220 g water 38C
  • 1½ Tbls olive oil
  • 7 g sea salt
  • 150 g active starter

Flavour options:

  • Parmesan
  • Chilli flakes
  • Fennel seeds
  • Rosemary
  • Sesame seeds
  • Poppy seeds
  • Egg wash or olive oil
  • Maize flour for dusting
  • chopped black olives

Instructions

  • Combine the flour and salt in a bowl, then add the oil. In another bowl mix the water and starter. Add to the flour and mix.
  • Knead for 5 minutes, then cover and leave for a minimum of 3 hours at room temperature (18-23C).
  • Tip the dough out onto a surface dusted with maize and white flour. Take a rolling pin or simply pat out to approximately 1cm in thickens. Brush with egg wash or olive oil. Sprinkle with chosen flavourings and press into the dough.
  • Cut the dough into strips with a pizza cutter or sharp knife. Stretch a little and double over and twist. Place them on a baking tray and cover with a tea towel.
  • Let the dough strips ferment for 1 hour. Preheat your oven to 230ºCfan.
  • Bake for 18-20 minutes or until golden brown and crispy. Let them cool on wire rack. Best eaten on the day of baking.
Sourdough breadsticks
Sourdough breadsticks

It’s worth noting that these breadsticks are at their best on the day of baking however you can pop them back into a preheated oven 150Cfan for 20 minutes, then turn it off, leaving them in there to cool.  Resulting in very crunchy breadstick that will keep for a week or 2.  Store in an airtight container.

Tips:

  • Always weigh the water in sourdough baking, it’s far more accurate the relying on a jug.
  • A pizza roller makes easy work of dividing the dough.
  • This recipe works very well as pizza base too. After working the dough, prove at room temperature for 1 1/2 hours then put it in the fridge for at least 18 hours and up to 48. On the day of baking, divide into 3 or 4, depending on how big you like your pizzas. Roll into bun shapes, being careful not to knock out too much air in the dough.  Flour the work surface and cover with a tea towel. Prove for approximately 2-3 hours, depending on your room temperature. Shape the dough with your hands and place on baking paper. Add your favourite toppings and bake on the highest temperature your oven will go.

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Category: Autumn, Baking, Sharing, Snacks, Sourdough Baking, Spring, Summer, WinterTag: baking, canapés, gut friendly, sourdough starter
Previous Post:Swedish Vanilla Buns (Vaniljbullar)
Next Post:Laminated Wild Mushroom Ravioli with Parmesan SauceLaminated Wild Mushroom Ravioli

Reader Interactions

Comments

  1. Jane

    23rd March 2021 at 7:10 pm

    Could these breadsticks be made with sourdough discard?

    Reply
    • Louise

      23rd March 2021 at 8:54 pm

      I haven’t made them with discard as I always seem to have active on the go but there is absolutely no reason why you can’t.

      Reply
  2. Joanna B

    19th September 2021 at 9:30 pm

    5 stars
    Great fun to make, absolutely delicious and kept really well. Another winner! Thank you so much for your wonderful recipes.

    Reply
    • Louise

      23rd September 2021 at 6:56 am

      Thanks so much, I’m so pleased you like them.

      Reply
  3. Anna

    5th February 2023 at 7:10 pm

    5 stars
    These are soooo delicious! The whole family loved them and we are looking forward to making some more next weekend!

    Reply
    • Louise

      6th February 2023 at 7:13 am

      I’m delighted to hear it Anna. Thank you for taking the time to comment.

      Reply

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Recipe Rating




SPICED CHEESE & ONION BRIOCHE 1 large onion, fine SPICED CHEESE & ONION BRIOCHE

1 large onion, finely sliced
Olive oil for frying
1.5 tsp za’atar
0.5 tsp sumac
S & P
Soft cheese, ie. Camembert, Brie, Tallegio

Brioche (Enriched Dough)
400g strong white flour
220ml milk, warmed
6g fast action yeast
30g butter, room temperature
1 egg, lightly beaten
6g fine sea salt
Beaten egg for glazing
Sesame seeds 

1️⃣ Add the flour, yeast and salt to the bowl of a free standing mixer. Warm the milk to 38C and with the motor running on medium add the milk to the flour, follow with the egg, then the butter. Mix on medium for 5-6 minutes. Place in a bowl, cover and prove for 30-40 minutes or place in the fridge to use the following day if preferred.

2️⃣ Divide the dough into 8 and roll with a cupped hand into buns. Then with a rolling pin, flatten and roll into a disc shape. Place on a lined tray. Top each disc with cheese, then follow with the cooled onion mixture. Cover and prove for 30-40 minutes. Brush with beaten egg, then sprinkle with sesame seeds
Bake in a preheated oven on 200C fan for 10-12 minutes. Eat warm. (Freeze on the day of baking). 
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Here’s what I did…
If using dried beans, drain the soaked beans and cook in a saucepan of boiling water for 45-60 minutes or until soft.
Pour 1.5 litres of veg or chicken stock into a large saucepan, put on the hob over a medium-high heat and bring to the boil. Add approx 300g diced celeriac or potato to the pan and boil for about 8-10 mins.

Heat a generous glug of olive oil in a large shallow pan over a low-medium heat. When it’s hot, add a finely chopped onion and cook, stirring, until it softens (approx 10 mins). You’re looking to slightly caramelise the onion and. Now add 2 large peeled beetroot, cut into matchsticks (I used a mandolin) and cook for 5 minutes before stirring in a can of chopped tomatoes.
Boil for a few minutes, then tip the contents of the frying pan into the saucepan with the stock and potatoes/celeriac. Add half a small white or red cabbage and drained beans. Simmer for 3-4 minutes – you may need to add more stock or water to loosen. Taste the soup, season if necessary.
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We enjoyed them paired with pickled red cabbage, quinoa and salad for lunch. They're also great as part of a mezze meal or served smaller as canapés. 

Yellow Pea & Pumpkin Croquettes 

350g pumpkin, roast & skin
150g dried whole yellow peas (or split) soaked overnight
1/2 small onion, finely chopped 
1-2 garlic cloves, minced
1 tbsp finely chopped flat-leaf parsley
1 tbsp finely chopped coriander
1/4 tsp cayenne pepper 
1/2 tsp ground cumin
1/2 tsp ground coriander 
1/4 tsp ground cardamom 
1/2 tsp baking powder
sunflower oil for brushing

Serve with herby Greek yogurt, (I added chopped dill)

12 croquettes 

1. Place the yellow peas (or split peas) in a bowl and cover with cold water at least twice their volume. Set aside to soak overnight.
2. The next day, drain the peas and combine them with the onion, garlic, parsley and coriander. Pulse in a food processor 2-3 times, (if using split peas pulse twice) until it is finely chopped, but not mushy or pasty, and holds itself together. Once processed, add the spices pumpkin, baking powder, 1/2 teaspoon salt. Mix well by hand until smooth and uniform. Cover the mixture and leave it in the fridge for 1 hour or until ready to use.
3. Shape into croquettes, brush with oil and grease the air fryer tray too. Airfry on 160C for 15-20 minutes or until golden. Serve with Herby Greek yogurt.
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Here’s a winter warmer!
It’s not often I post poultry or meat on my feed. I do occasionally like to eat it though, especially Guinea fowl, it’s such a tasty bird. This can be made with chicken too. 

300-350g minced Guinea fowl or chicken thighs 
1 small courgette, coarsely grated
1 garlic clove, minced
½ tsp ground cumin
½ tsp ground cinnamon
A pinch ground allspice
A pinch chilli flakes
small handful parsley leaves, roughly chopped
small handful mint leaves, roughly chopped
½ lemon, zest only

100g pearl barley, rinsed
1 small onion, finely chopped
1 clove garlic, minced 
150g mixed mushrooms, sliced
320ml approx chicken or veg stock
1 Tbls chopped parsley 
30g Parmesan, grated 
1 tsp cream cheese, full-fat

Fried crispy sage

(Serves 2-3)

For the meatballs. Place the grated courgette in a colander & sprinkle with a little salt. Leave for 20 minutes, then use your hands to squeeze out as much liquid as possible.
Transfer to a bowl with the chicken, garlic, spices, herbs, lemon zest, a generous sprinkling of salt & plenty of pepper. Using wet hands, shape into about 15 small balls.
Pour 1 Tbls oil into a large non-stick sauté pan, and place on a high heat. Once hot, add half the meatballs and fry for 2-3 mins, turning throughout until golden brown all over. Transfer the meatballs to a baking tray, repeat with the remainder. Now finish cooking in a preheated oven. 

In a frying pan, set to high, add a little oil and fry the mushrooms until golden. 
Heat a pan over a medium heat. Add a knob of butter & a little olive oil, once melted, add the onion a pinch of salt. Gently fry for 10 minutes, or until the onion is translucent. Add the garlic and continue to cook for two minutes.
Now add the pearl barley. Turn up the heat and cook for 2-3 minutes. Turn down the heat to medium and add a ladleful of warm stock. Stir well to mix &, once absorbed, add another ladleful, stirring now & again. Repeat until the stock is used up or the barley is tender approx 25 mins. *you may need to add a little more stock.
Add the mushrooms, taste & season to taste with S & P. Add the Parmesan, cream cheese & crispy sage.
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