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sourdough discard breadsticks in towel and basket.

Sourdough Discard Breadsticks

Hailey
This sourdough discard breadsticks recipe is a light and fluffy version of dinner rolls. Made with sourdough discard and topped with a garlic butter glaze (and Parmesan cheese), these are a great appetizer or addition to any meal.
5 from 4 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Fermentation (Optional) 1 day
Total Time 1 day 35 minutes
Course Appetizer, Side Dish, Snack
Cuisine Italian
Servings 12 breadsticks
Calories 144 kcal

Equipment

  • 1 Sheet Pan
  • 2 Mixing Bowls

Ingredients
  

Sourdough Breastick Dough

  • 6.2 ounces water
  • 3.5 ounces sourdough starter active or discard
  • 11.4 ounces all purpose flour
  • 0.3 ounces salt
  • 3 TBS unsalted butter melted
  • 1 TBS olive oil
  • 1/2 tsp garlic powder optional (if making garlic sourdough breadsticks, wait to add until bulk fermentation is complete)

Garlic Cheese Butter (Optional - a breadstick variation)

  • 1/2 tsp garlic powder
  • 2 TBS salted butter
  • 2 tsp shakeable parmesan cheese optional

Instructions
 

Long Fermentation

  • Combine the flour, water, butter, oil, salt and sourdough discard together. Mix the dough together with your hands until you can no longer feel the salt.
    This kneading process will take about 3-5 minutes. If you want to speed up the process, allow the dough to autolayse after mixing slightly for 5-10 minutes before kneading.
  • Cover the top of the bowl with a lid or tea towel. Allow the dough to sit on the countertop until it has doubled in size (4-12 hours depending on the temperature of your home).
    Once the dough has doubled in size, place in the refrigerator to continue the bulk fermentation. This bulk ferment can continue for up to 2 days.

Day of Bake

  • When ready to bake, pull out the dough 2-3 hours before baking. If you are making garlic sourdough discard breadsticks, knead in a 1/2 tsp of garlic powder.
    Place the dough on the countertop and use a bench scraper to portion out the sourdough breadsticks. Shape the breadsticks with your hands by stretching and using the counter to roll into a log about 6-8 inches long.
  • Place the shaped breadsticks on a lined baking sheet or 9x9 glass pan.
    Once shaped, allow the sourdough breadsticks to come to room temperature and complete and second rise. The dough will not be sticky when touched and will have increased in size.
    Do not skip this second rise to ensure fluffy and light sourdough breadsticks.
  • When the breadsticks have proofed, preheat the oven to 450.
  • In a bowl, combine butter, shakeable parmesan cheese and garlic powder. Brush the breadsticks with the melted butter mixture before placing in the oven.
  • Option to top the breadsticks with more shakable Parmesan cheese.
  • Bake the sourdough discard breadsticks for 12-15 minutes, or until they are golden brown in color.
    Allow to cool before enjoying!

Notes

Breadstick Flavor Variations:
  • Add garlic herb seasoning
  • Add mozzarella to the middle of the breadsticks before rolling up (they will be a light and fluffy version of this sourdough pull apart bread)
  • Add everything but the bagel seasoning, poppyseeds or sesame seeds
  • Mix herbs like basil, oregano, garlic, onion, etc into the dough 
  • Sprinkle with Parmesan cheese or white cheddar 
  • Brush with honey butter 
Garlic Notes:
  • If you want a 'garlic-y' breadstick, use fresh garlic. Adjust the ratio of garlic cloves to match your packages recommendations. As a rule of thumb, 1 garlic clove is the equivalent of 1/4 tsp of garlic powder.

Nutrition

Serving: 1breadstickCalories: 144kcalCarbohydrates: 17.5gProtein: 2.8gFat: 6.8gSaturated Fat: 2.8gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 2.9gCholesterol: 10mgSodium: 255mgPotassium: 38mgFiber: 0.7gSugar: 0.2gVitamin A: 110IUCalcium: 21mgIron: 0.8mg
Keyword appetizer, bread, discard, snack, sourdough
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