These soft Sourdough Discard Breadsticks pair perfectly with a bowl of chili, tomato soup, 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!
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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
Why you'll love this recipe
- This easy recipe has less than 30 minutes of hands-on time.
- Sourdough Discard Breadsticks are soft and fluffy, and so tasty right out of the oven! They're perfect to serve with this Chicken Bolognese, or this Vegan Butternut Squash Mac & Cheese.
- These breadsticks are brushed with a garlic, butter, and herb mix that makes them delicious!
- You might also love this Sourdough Discard Tomato Focaccia!
- This recipe uses sourdough discard, but you could easily modify this recipe to use active sourdough starter instead, if you prefer.
- 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!
- 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.
- Learn more about how to make a sourdough starter.
- Garlic powder and herbs: 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.
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 (200g). You will also need to increase 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!
How to Make Sourdough Discard Breadsticks
Sourdough Discard Breadsticks are easy to make, so let's jump in! The full recipe with detailed directions is at the bottom of this post.
- Step 1: 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.
- Step 2: Place the dough in a large oiled bowl and cover with plastic wrap. Let rise for 90 minutes, or until doubled in size.
- Step 3: 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.
- Step 4: 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.
- Step 5: Cover the baking sheets with plastic wrap and let rise for 1 hour until the breadsticks are puffy.
- Step 6: Brush the breadsticks with 1 Tablespoon of melted butter.
- Step 7: 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.
- Step 8: 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).
- 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.
- Interested in more sourdough discard recipes? Try these Sourdough Discard Garlic Rolls and this Sourdough Discard Pizza Dough.
Storage
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 FAQs
If you want to make this recipe with active sourdough starter instead of discard, you can! To do so, omit the yeast and replace the sourdough discard with active starter (200g). You'll also need to increase the rise times.
More Sourdough Discard Recipes
If you tried these Sourdough Discard Breadsticks or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
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.
Deb says
Great recipe! I’m getting ready to make for the fourth time in 3 weeks. The family can’t get enough of these. I’ll be making a double batch today, hoping I can freeze some for later (but not really counting on it)
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.