Sourdough Discard Breadsticks
These fluffy, homemade sourdough discard breadsticks are everything you want in a soft, golden side dish! Made with simple dough ingredients and leftover sourdough starter discard, they’re brushed in delicious garlic butter and baked until golden. Whether you serve them with marinara sauce or pair them with pasta, this easy sourdough breadsticks recipe is sure to be a great appetizer or dinner addition.
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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.
Servings: 16 breadsticks