Sourdough Discard Breadsticks
These soft, chewy breadsticks turn your leftover sourdough discard into golden, garlic-butter perfection. With a subtle tang, instant yeast for reliable rise, and a savory garlic herb topping, they're ready in about 1.5 hours and pair perfectly with soup, pasta, or just on their own.
Equipment
- Large mixing bowl or stand mixer with dough hook
- Measuring cups and spoons
- Kitchen scale - recommended for accuracy
- Baking sheet - half sheet, 18x13 inches
- Parchment paper
- Pastry brush or silicone brush
- Clean kitchen towel or plastic wrap - for covering the dough
- Small saucepan or microwave-safe bowl - for melting butter
- Bench scraper - optional, for dividing dough
Ingredients
- 1 cup sourdough discard - 240g, unfed and at room temperature
- 1/2 cup warm water - 120ml, around 110°F / 43°C
- 2 1/4 tsp instant yeast - 7g, 1 standard packet
- 1 tsp granulated sugar - 4g
- 2 tbsp olive oil - 30ml
- 1 tsp salt - 6g
- 1/2 tsp garlic powder
- 2 1/4 cups bread flour - 280g, plus more for dusting
For the Garlic Butter Topping
- 3 tbsp unsalted butter - 42g, melted
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley - or Italian seasoning
- 1 pinch salt
- 2 tbsp grated Parmesan cheese - optional, for topping
Instructions
- Combine warm water and sugar in a large bowl. Sprinkle yeast over top and let sit for 5 minutes until foamy and fragrant.
- Add sourdough discard and olive oil to the yeast mixture and stir until roughly combined.
- Add salt, garlic powder, and bread flour. Mix with dough hook on low for 2 minutes, then medium for 6-8 minutes until smooth and elastic.
- Shape dough into a smooth ball and place in a lightly oiled bowl. Cover and let rise in a warm spot for 45-60 minutes until doubled.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Turn dough onto a floured surface and gently press out air. Divide into 12 equal pieces (about 55-60g each). Roll each into an 8-10 inch rope.
- Place ropes on prepared baking sheet, cover loosely with towel, and let rest for 15-20 minutes until puffed.
- Bake on center rack for 15-18 minutes until golden on bottom and lightly golden on top.
- While baking, melt butter and stir in garlic powder, parsley, and salt. Brush generously over hot breadsticks as soon as they come out.
Notes
- Room temperature discard: Cold discard slows the yeast. If using straight from fridge, use slightly warmer water (115°F / 46°C) to compensate.
- Don't skip the second rise: Even 15 minutes makes a noticeable difference in texture. Skipped rises result in denser, tougher breadsticks.
- Measure flour correctly: Too much flour is the most common mistake. Spoon flour into the cup and level it off, or better yet, weigh it.
- Roll evenly: Uneven thickness means uneven baking — some parts will be done while others stay doughy.
- Butter immediately: The garlic butter soaks in much better when applied to hot breadsticks right out of the oven.
- Watch for color cues: The bottoms should be golden and tops a light golden color. Pale tops are fine as long as bottoms aren't pale too.
- Storage: Store in an airtight container at room temperature for up to 2 days. Freeze unbuttered breadsticks for up to 2 months.
- Reheating: Wrap in foil and warm at 325°F (165°C) for 8-10 minutes, then butter. Avoid microwaving if possible as it makes them rubbery.