These soft Sourdough Discard Breadsticks pair perfectly with a bowl of chili, a soup and salad dinner, or as a pasta side dish. They are soft, buttery, and garlicky, with some sourdough tang and they come together with just a few easy steps!
Try these breadsticks with this Tomato and Roasted Red Pepper Soup, this Chicken Bolognese, or this Dairy-Free Butternut Squash Mac & Cheese.
If you're looking for other sourdough discard recipes, check out these Sourdough Discard Garlic Rolls, this Sourdough Discard Pizza Dough, and this Sourdough Discard Focaccia.
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Why you'll love this recipe
- They're soft and fluffy, and so tasty right out of the oven!
- These breadsticks are brushed with a garlic, butter, and herb mix that makes them delicious!
- This recipe uses sourdough discard, giving the breadsticks some sourdough tang, and it's a great way to use up some of that discard!
- There are two rises to this recipe, but there are less than 30 minutes of hands-on prep time.
- Sourdough Discard Breadsticks freeze well and are easy to store for later.
Ingredients
As long as you have sourdough discard, you're well on your way to making this recipe! There are just a few key ingredients you'll need.
- Instant yeast: Even though this recipe uses sourdough discard, you still need to use some yeast. Sourdough discard is inactive and needs a leavening agent (in this case, yeast) to rise predictably. Don't worry, you'll still have that sourdough flavor!
- Granulated sugar: There is only a little bit of sugar in the dough to feed the yeast. If you'd rather not use granulated sugar, you can also try this recipe with honey.
- All-purpose flour: All-purpose flour helps make these breadsticks soft and fluffy. If you prefer a crispier / crustier breadstick, try bread flour.
- Sourdough discard: Make sure your sourdough discard is unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the measurements in this recipe.
- Unsalted butter: There is some melted butter that will go into the dough, as well as melted butter used to brush the seasoning mixture on top of the breadsticks.
- Garlic powder and seasoning: I recommend using garlic powder and dried parsley, but you could also Italian seasoning, or use fresh herbs (substitute 1 Tablespoon fresh herbs to 1 teaspoon dried herbs).
See full recipe below for detailed directions.
Hands down the best breadsticks we’ve ever had. Thank you so much! This was a forgiving and easy recipe. I made it with my toddlers, and it was a blast.
- Em
Substitutions & Variations
This is a very adaptable recipe! Below are a few easy substitutions and variations:
- Use active sourdough starter: If you'd like to use active sourdough starter instead of sourdough discard, you can! To do so, omit the yeast and replace the sourdough discard with active starter (in a 1:1 substitute). You'll also need to adjust the rise times.
- Change the herbs: I used dried parsley for these breadsticks, but you could also use fresh herbs (parsley, rosemary, thyme) or dried Italian seasoning. If you're using fresh herbs, you'll want to increase the amount (about 1 Tablespoon fresh herbs to 1 teaspoon dried herbs).
- Make them crunchy: If you'd prefer a thin, crunchy breadstick (almost like a pretzel stick), you can do that with this recipe! You'll want to divide the dough into more pieces and shape the breadsticks to be much thinner. Keep an eye on the baking time as the thinner breadsticks may not need as long to bake.
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to Make Sourdough Discard Breadsticks
Sourdough Discard Breadsticks are easy to make, so let's jump in!
Combine all ingredients in the bowl of a stand mixer (or large mixing bowl). With the mixer on low, slowly pour in the melted butter. Mix until a shaggy dough forms. Transfer the dough to a work surface and knead until smooth. The dough should be smooth and only slightly tacky.
Place the dough in a large oiled bowl and cover with plastic wrap. Let rise for 90 minutes until doubled in size.
Transfer the dough to a work surface and divide into 10 equal-sized pieces. This doesn't have to be exact, but you can also use a kitchen scale to measure each piece if you prefer.
Roll and shape each piece into a rope or log about 10 inches long. These will look very thin; that's ok! They will puff up and rise quite a bit. Place on a parchment paper-lined baking sheet with space in between each breadstick.
Cover the baking sheets with plastic wrap and let rise for 1 hour until the breadsticks are puffy.
Brush the breadsticks with 1 Tablespoon of melted butter.
Bake until just starting to become golden. They do not need to brown. While the breadsticks are baking, make the butter, garlic, and herb mixture.
Remove from the oven. While the breadsticks are warm, brush them with the butter, garlic, and herb mixture. Serve warm!
Expert Baking Tips
- Make sure to knead the dough long enough. After kneading, the dough should be smooth and just slightly tacky (not fully sticky).
- Every sourdough starter is different. If your dough seems too wet or too dry, add more flour or water (1 Tablespoon at a time) to reach your desired consistency.
- Shape the breadsticks to your desired size and trust that they will rise substantially! When you first shape the dough, the breadsticks will look very small and thin. They will puff up significantly in the second rise, and also while baking.
- Brush the breadsticks while still warm. This helps the butter, garlic, and herb mixture really adhere and soak into the breadsticks.
- Serve warm or let them cool fully before storing them either at room temperature or in the freezer.
Equipment
I like to use a KitchenAid 5-Quart Stand Mixer to make the dough, but this is optional. You can also use a large mixing bowl and a wooden spoon. I recommend using a kitchen scale to measure your sourdough discard.
You'll also need a large bowl for the dough rise and two half-sheet baking pans lined with parchment paper. You'll use a silicone brush to use for the garlic, butter, and herb mixture.
kitchen essentials
My Favorite Half-Sheet Baking Pans
Perfect for bagels, pretzels, bread sticks, pizza night and more!
Storage
As with any homemade bread, these Sourdough Discard Breadsticks are best fresh and right out of the oven! Eat them right away, if you can!
Room Temperature Storage: If you plan to eat these breadsticks within 1-2 days, you can store them at room temperature in an airtight container or plastic bag. Reheat them in the microwave for 30 seconds to make them warm and soft again.
Freezer Storage: If you want to keep these breadsticks longer than 1-2 days, I highly recommend freezing them. Let the breadsticks cool fully, then transfer them to an airtight container or freezer-safe bag and store in the freezer for up to 3 months.
When you're ready to serve, reheat them in the microwave for 30-60 seconds to make them warm and soft again.
Recipe FAQ
This recipe is designed to be made with sourdough discard. Without it, you would need to modify several of the ingredients.
Sourdough discard is inactive and does not have the same amount of active yeast as an active sourdough starter does; this is why we also use a leavening agent (in this case, yeast) to make this recipe rise predictably.
Yes! If you want to keep these breadsticks longer than 1-2 days, I highly recommend freezing them. Let the breadsticks cool fully, then transfer to an airtight container or freezer-safe bag and store in the freezer for up to 3 months.
If you wanted to use active sourdough starter instead of sourdough discard, you could. You would omit the yeast, and then you would need to adjust the rise times (more rise time will be needed). I have not tested this, so unfortunately do not have precise rise times for you.
Sourdough Discard Breadsticks
Ingredients
For the Breadsticks
- ½ cup warm water
- 1 ½ teaspoons instant yeast
- 2 teaspoons granulated sugar
- 1 ¾ cup + 1 Tablespoon all-purpose flour
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 1 teaspoon kosher salt
- 2 Tablespoons unsalted butter melted
For Topping
- 4 Tablespoons unsalted butter divided
- 1 teaspoon dried parsley or other seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
Instructions
- Combine the warm water, instant yeast, sugar, flour, sourdough discard and salt in the bowl of a stand mixer or large mixing bowl. With the mixer on low, slowly add 2 Tablespoons melted butter. Increase speed to medium and mix until a shaggy dough forms.
- Transfer the dough to a smooth work surface and knead until smooth, about 2-3 minutes. The dough should be smooth and slightly tacky (but not sticky). If needed, add more flour or water (1 Tablespoon at a time) to reach your desired consistency.
- Transfer the dough to a large greased bowl and cover with plastic wrap. Let rise for about 90 minutes, or until doubled in size.
- Prepare two baking sheets lined with parchment paper; set aside.
- Turn the dough onto a smooth work surface and divide into 10 equal-sized pieces. This doesn't have to be exact, but if you do want perfectly identical breadsticks, weigh the dough with a kitchen scale and divide that number by 10 to determine how much the dough for each breadstick should weigh. Roll each piece of dough into a rope about 10 inches long, then place on the prepared baking sheets with space between each breadstick.
- Cover the baking sheets with plastic wrap and let the dough rise for 60 minutes, until puffed and doubled in size.
- Preheat the oven to 375℉. Brush the breadsticks with 1 Tablespoon melted butter. Bake for 18-20 minutes until puffy and just slightly golden.
- While the breadsticks are baking, melt the remaining 3 Tablespoons unsalted butter. Remove from heat, then add the dried parsley, garlic powder and salt and stir to combine. Remove the breadsticks from the oven and immediately brush with the herb and butter mixture. Serve while warm.
Rachel says
These were yum!
Krystal says
These are keepers! Great sourdough taste.
Terra says
Step 6 you may want to add spray plastic wrap with oil so it doesn’t stick. Mine stuck horribly 🙁 Gonna have to try again….
Em says
Hands down the best breadsticks we’ve ever had. Thank you so much! This was a forgiving and easy recipe. I made it with my toddlers, and it was a blast.
Paty says
I have never made breadstick and I found this recipe. They were easy to make. I did not use the instant yeast bc I did not have any. I increased the sourdough starter/discard to 3/4 cups. They came out fantastic. My husband Loved them!
Thank you for the recipe.
I will be using this recipe often.
KERRY says
First time ever making breadsticks. Recipe was great. Will be making these again.
Thank you for this recipe.