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
- In a bowl, combine warm water, sugar, and yeast. Let sit 5-10 minutes until foamy.
- Mix discard, flour, olive oil, salt, yeast mixture, and spices into a soft dough. Adjust with flour if needed.
- Cover and let dough rest for 20 minutes to relax gluten.
- 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.
- Place on baking sheet and brush with olive oil. Sprinkle with toppings like cheese, herbs, and flaky salt.
- Bake for 18-20 minutes until golden and crisp. For crunchier breadsticks, bake an extra 2-3 minutes.
- 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