Sourdough Discard Breadsticks

Using up your sourdough discard has never been more delicious. These sourdough discard breadsticks are the perfect crunchy snack, appetizer, or side to soups and salads. With just a handful of pantry staples and your leftover starter, you can turn kitchen waste into something truly crave-worthy.

Sourdough discard has a slightly tangy flavor that gives these breadsticks a depth of taste that regular breadsticks lack. They’re light, crisp, and can be customized with herbs, cheese, or garlic for extra flair. Whether you’re feeding a crowd or just need a snack, this recipe is quick, simple, and satisfying.

Even better, this recipe requires no yeast or complicated steps. Your sourdough discard does the work, and the dough comes together in minutes. It’s ideal for beginner bakers and seasoned sourdough enthusiasts alike.

⏱️ Cooking Time and Serving

• Prep Time: 10 minutes

• Chill Time: 30 minutes (optional, for easier handling)

• Bake Time: 20–25 minutes

• Total Time: ~1 hour

• Servings: Makes about 20–24 breadsticks

📝 Ingredients

• 1 cup (240g) sourdough discard (unfed, 100% hydration)

• 1 cup (120g) all-purpose flour

• 2 tbsp olive oil (plus extra for brushing)

• ½ tsp salt

• 1 tsp dried herbs (e.g., Italian seasoning, rosemary, or thyme – optional)

• 1–2 tbsp grated Parmesan cheese (optional)

• 1–2 tbsp water (only if needed for dough consistency)

• Coarse sea salt for topping (optional)

👨‍🍳 How to Make Sourdough Discard Breadsticks

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Mix the dough: In a mixing bowl, combine sourdough discard, flour, olive oil, salt, and any optional herbs or cheese. Mix until a stiff but pliable dough forms. If the dough is too dry, add water 1 tablespoon at a time.

3. Rest or chill (optional): Cover the dough and chill in the fridge for 30 minutes. This makes rolling and cutting easier.

4. Roll out the dough: On a lightly floured surface, roll the dough into a thin rectangle, about ⅛ inch thick. Try to keep it as even as possible for uniform baking.

5. Cut into sticks: Use a sharp knife or pizza cutter to slice into strips about ½ inch wide.

6. Prepare for baking: Place the strips on the prepared baking sheet. Leave space between them to ensure even baking. Lightly brush with olive oil and sprinkle with sea salt or additional herbs.

7. Bake: Bake for 20–25 minutes, or until golden brown and crisp. Thinner breadsticks may bake faster, so keep an eye on them.

8. Cool and serve: Let the breadsticks cool on a wire rack before serving. They’ll continue to crisp up slightly as they cool.

📝 Notes

• Storage: Store cooled breadsticks in an airtight container at room temperature for up to 4 days. Re-crisp in the oven if needed.

• Flavor Variations: Add garlic powder, chili flakes, sesame seeds, or everything bagel seasoning for a twist.

• Texture Tip: For extra crunch, roll the dough thinner and bake a few minutes longer.

• Chilling optional: The dough can be used immediately, but chilling helps it firm up, making cutting cleaner.

❓FAQs

Can I use whole wheat flour instead of all-purpose?
Yes, but the texture will be slightly denser. You may need a bit more water to bring the dough together.

Do I need to feed the sourdough discard first?
No, use unfed (discard) starter straight from the fridge. That’s what makes this recipe so convenient.

Can I freeze these breadsticks?
Absolutely. Freeze in a ziplock bag and reheat in the oven at 350°F for 5–7 minutes to restore crispness.

Why are my breadsticks soft?
If they aren’t fully crisp, they may need to bake longer. Oven temperatures can vary, so adjust accordingly.

🍽️ Nutrition Facts

Note: Values are approximate and may vary depending on specific ingredients used.

⚠️ Disclaimer

This recipe is intended for general enjoyment and should be eaten in moderation as part of a balanced diet. Always check ingredient labels for allergens, especially if serving to guests. Common allergens in this recipe may include gluten (from flour) and dairy (from optional cheese). If you have food allergies or sensitivities, consult a professional before consuming homemade baked goods.