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sourdough discard breadsticks

Sourdough Discard Breadsticks


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  • Author: Jenna Hayes
  • Total Time: 55 minutes
  • Yield: 16 breadsticks 1x
  • Diet: Vegetarian

Description

Crispy, flavorful breadsticks made from sourdough discard and pantry staples—perfect for reducing waste while making a delicious snack in under an hour.


Ingredients

Scale
  • 1 cup (250g) sourdough discard (100% hydration)
  • 2 cups (250g) all-purpose flour
  • 2 tablespoons olive oil (plus extra for brushing)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon active dry yeast
  • ½ cup (120ml) warm water
  • 2 tablespoons grated Parmesan cheese (optional)
  • 1 tablespoon Italian herbs
  • 1 teaspoon garlic powder
  • Flaky sea salt for topping

Instructions

  1. In a bowl, combine warm water, sugar, and yeast. Let sit 5-10 minutes until foamy.
  2. Mix discard, flour, olive oil, salt, yeast mixture, and spices into a soft dough. Adjust with flour if needed.
  3. Cover and let dough rest for 20 minutes to relax gluten.
  4. Preheat oven to 425°F (220°C). Line baking sheet with parchment. Divide dough into 12-16 portions and roll into 8-10 inch ropes.
  5. Place on baking sheet and brush with olive oil. Sprinkle with toppings like cheese, herbs, and flaky salt.
  6. Bake for 18-20 minutes until golden and crisp. For crunchier breadsticks, bake an extra 2-3 minutes.
  7. Cool 5 minutes before transferring to wire rack. Enjoy warm.

Notes

Use discard straight from the fridge. Shape thinner for crispier sticks. Refrigerate dough for up to 24 hours before baking.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Baked
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 breadstick
  • Calories: 85
  • Sugar: 0.5g
  • Sodium: 150mg
  • Fat: 2g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 0.5g
  • Protein: 2.5g
  • Cholesterol: 0mg