Sourdough Discard Breadsticks (Quick and Easy)
These sourdough discard breadsticks are the fluffy, buttery snack you didn’t know you needed until now! They’re soft on the inside, golden on the outside, and brushed with melted garlic butter for extra flavor.
This recipe is a great way to use up leftover sourdough discard without the long fermentation time. Made with simple ingredients and ready in just a couple of rises, these pillowy breadsticks are perfect for dipping, sharing, or devouring straight from the pan!
This post may contain affiliate links. Please read our disclosure policy.
Ingredients for Sourdough Discard Breadsticks
You only need a few basic ingredients to make these soft and pillowy breadsticks:
- Warm water
- Instant yeast
- Granulated sugar
- Salt
- Melted butter
- Sourdough discard (room temperature)
- Bread flour
For the topping:
- More melted butter
- Garlic powder
- A little more salt
Optional extras for extra flavour:
- Parmesan cheese
- Flaky sea salt
- Sesame seeds
These pantry staples come together to create fluffy, golden breadsticks. Perfect as a side or snack!
How to Make Sourdough Discard Breadsticks
Step 1: Activate the yeast
In the bowl of a stand mixer, whisk together the warm water, yeast, and sugar. Let it sit for 5–10 minutes until foamy on top. (No mixer? Use a large mixing bowl and a wooden spoon)
Step 2: Mix in sourdough discard and remaining ingredients
Whisk in the room temperature sourdough discard, then add melted butter, salt, and bread flour. Use the dough hook attachment and mix on low speed for 30 seconds.
Scrape down the bowl, then mix on medium speed until the dough pulls away from the sides. If it’s too wet, add more flour 1 tablespoon at a time. The dough should be soft, tacky, but manageable.
Step 3: Knead
Continue kneading with the mixer for about 10 minutes, or knead by hand on a lightly floured, clean work surface. The dough should be smooth and elastic. Poke it. If it bounces back slowly, it’s good to go!
Step 4: First rise
Shape into a dough ball and place it in a greased bowl, coating all sides of the dough. Cover with plastic wrap or a damp tea towel, and let rise in a warm place for 1–1.5 hours, or until doubled in size. In my kitchen this typically takes about an hour.
Step 5: Shape the breadsticks
Punch down the dough to release air. Divide it in half, then cut each half into 8 equal-sized pieces using a bench scraper or sharp knife. Roll each piece of dough into a 6 to 8-inch short log on a lightly floured surface. Arrange the breadsticks on a prepared baking sheet lined with parchment paper or using silicone baking mats.
Step 6: Second rise
Cover loosely with plastic wrap or a clean towel and let rise again for 20–30 minutes, until slightly puffy.
Step 7: Bake
Preheat your oven to 400°F (204°C) with the oven rack in the center. Bake for 17–19 minutes, rotating the pans halfway through, until the breadsticks are golden brown with a lightly crispy bottom.
Step 8: Brush with garlic butter
While the breadsticks bake, stir together melted butter, salt, and garlic powder. As soon as they come out of the oven, brush the warm breadsticks generously with the garlic butter using a pastry brush.
Optional: sprinkle with parmesan cheese, flaky sea salt, or herbs for extra flavor.
How Do I Store Leftover Sourdough Discard Breadsticks?
- Keep leftovers in an airtight container at room temperature for 1 day.
- Store in the fridge for up to 4 days, or freeze in a freezer-safe bag for up to 2 months.
- Reheat in the oven, just a few minutes brings back that soft, fluffy magic!
Sourdough Discard Breadsticks
Equipment
- 1 baking sheet
Ingredients
Sourdough Discard Breadsticks
- 1⅓ cups (320ml) warm water
- 2½ tsp (8g) instant yeast
- 2 tbsp (25g) sugar
- 1½ tsp salt
- 3 tbsp (42g) melted butter
- ½ cup (125g) sourdough discard (room temperature)
- 4 cups (520g) bread flour
Topping
- 3 tbsp (42g) melted butter
- ¼ tsp salt
- ½ tsp garlic powder
Instructions
- In the bowl of a stand mixer, whisk together warm water, yeast, and sugar. Let sit for 5–10 minutes until bubbly and foamy on top.
- Whisk in the sourdough discard (make sure it’s at room temp) until well combined.
- Add melted butter, salt, and bread flour. Mix on low speed using the dough hook attachment, then increase to medium until a smooth dough forms and pulls away from the sides. If too sticky, add more flour 1 tablespoon at a time.
- Knead in the mixer for 10 minutes (or by hand on a floured surface) until soft and stretchy. The dough should be slightly tacky but manageable. This is the right dough consistency.
- Form into a ball and transfer to a greased bowl, turning to coat all sides. Cover with a clean tea towel or plastic wrap. Let rise in a warm spot for 1 – 1.5 hours or until doubled in size.
- Punch down the dough and divide it in half. Cut each half into 8 pieces. Roll each into a thin stick, about 6-8 inches long. Place on a sheet pan lined with parchment paper or silicone baking mats.
- Cover and let the shaped dough rest for 20–30 minutes until puffy.
- Preheat oven to 400°F (204°C). Bake the breadsticks for 17–19 minutes in a preheated oven, rotating pans halfway through, until golden with a slightly crispy bottom.
- Mix the garlic butter topping. Brush warm breadsticks generously after baking. Sprinkle with parmesan cheese, poppy seeds, or herbs if you’d like!
Notes
- For the best results, use a kitchen scale to measure your ingredients accurately.
- Want cheesy breadsticks? Add shredded mozzarella or parmesan before baking for quick sourdough cheesy breadsticks!
- Cool any leftover breadsticks on a wire rack, then store in a airtight container at room temp for 1 day or refrigerate up to 4 days.
- This isn’t a traditional sourdough bread recipe (you’re using yeast and discard), but it’s a fun way to use up your starter. Great for those looking for easy discard recipes!
- Freeze extras in a freezer-safe bag and reheat in the oven next time you need your favorite carb fix.
Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!