If you’ve made and loved my 100% sourdough breadsticks, you’re going to love this sourdough discard version just as much! It has the same soft, fluffy texture and irresistible garlic butter flavor, but it’s a quicker, more convenient way to use up extra sourdough discard. Whether you’re serving them alongside pasta, soup, or your favorite salad, these easy sourdough discard breadsticks are guaranteed to disappear fast.
hy You’ll Love This Recipe
- A delicious way to use sourdough discard. No waste—just soft, flavorful breadsticks everyone will love.
- Quick and easy. No overnight fermentation required, making these perfect for busy weeknights.
- Soft, fluffy, and buttery. Every breadstick bakes up tender with a golden crust and pillowy center.
- Loaded with garlic Parmesan flavor. Brushed with garlic butter and finished with Parmesan for an irresistible finish.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes! Active sourdough starter works just as well in this recipe. The breadsticks may rise a little faster, so keep an eye on the dough.
Does my sourdough discard need to be at room temperature?
Room temperature discard is ideal because it mixes into the dough more easily, but cold discard straight from the refrigerator will also work.
Can I make these ahead of time?
Absolutely. You can prepare the dough, let it rise, shape the breadsticks, and refrigerate them for several hours before baking. Let them sit at room temperature for 30–60 minutes before baking if they are very cold.
How should I store leftover breadsticks?
Store leftover breadsticks in an airtight container at room temperature for up to 3 days. Reheat them in a 300°F oven for 5–8 minutes or microwave for 10–15 seconds until warm.
Can I freeze these breadsticks?
Yes! Let the breadsticks cool completely, then freeze them in a freezer-safe bag for up to 3 months. Thaw at room temperature and warm in the oven before serving.
Can I add cheese or herbs?
Definitely! Sprinkle shredded mozzarella, cheddar, or extra Parmesan over the breadsticks before baking, or mix dried Italian seasoning into the dough for even more flavor.
What should I serve with sourdough discard breadsticks?
These breadsticks pair perfectly with pasta, soup, chili, salad, pizza, or your favorite dipping sauces like marinara, garlic butter, or ranch.
How to make easy sourdough discard breadsticks: step-by-step
Baker’s schedule:Mix the dough and let it rise for about 60-90 minutes in a warm spot. Shape the breadsticks,let rise for 20-30 minutes, then bake.
Ingredients
- 80 grams sourdough discard (room temperature)
- 240 grams milk (slightly warmed)
- 30 grams honey or sugar
- 7 grams instant yeast (or active dry, but instant is faster)
- 55 grams avocado oil (or melted unsalted butter)
- 410 grams all-purpose flour
- 7 grams salt
Garlic butter topping:
- 3 tablespoons melted unsalted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 tablespoon Parmesan cheese
Equipment
- Mixing bowl
- Food scale
- Bench scraper or dough scraper
- Large baking sheet
- Parchment paper
- Rolling pin
Instructions
This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.
This recipe can be mixed by hand or with a stand mixer.
- To a mixing bowl add the instant yeast, milk, honey OR sugar, and sourdough discard. Whisk until mostly mixed.
- Next, add the oil (or butter), flour, and salt and mix until a shaggy dough is formed.
- Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.
Knead the dough
- After the dough has rested, knead it on a clean surface until it becomes smooth. No additional flour should be needed, as the dough will feel quite stiff—that’s completely normal.
- Place the kneaded dough in a bowl coated with butter, cover it, and let it rest until doubled (60-90 minutes).
Shape the sourdough discard breadsticks
- When ready to shape the soft sourdough breadsticks, line a large pan with parchment paper.
- Divide the dough into 10 equal pieces using a food scale (for smaller breadsticks divide into 12 pieces).
- Roll each piece into a small rectangle, about 4×8 inches.
- Starting from the long edge, tightly roll the dough into an 8-inch log, pressing gently to seal as you go.
- Pinch the seam closed and gently roll the log back and forth to smooth it out.
- Place the shaped breadsticks on a parchment-lined baking sheet, seam-side down, and let them rise 20-30 minutes in a warm spot before baking. Cover with oiled plastic wrap or a damp tea towel.
Make the Garlic Parmesan Butter
- While the dough is rising, prepare the garlic Parmesan butter. In a small bowl, stir together the melted butter, minced garlic (or garlic powder), grated Parmesan cheese, Italian seasoning, and a pinch of salt until well combined.
Brush and bake the soft sourdough breadsticks
- After the soft sourdough breadsticks have puffed up (they do not need to double in size) preheat the oven to 375 degrees F.
- Brush each breadstick with the garlic Parmesan butter and bake for 14-18 minutes or until golden.
- As soon as the breadsticks come out of the oven, brush them generously with the remaining garlic Parmesan butter. Finish with an extra sprinkle of grated Parmesan and chopped fresh parsley, if desired, then serve warm.
- Sourdough discard breadsticks last for 3 days in an airtight container or bread bag on the counter.
More sourdough discard recipes like this:
- Sourdough Discard Garlic Knots (so soft and fluffy!)
- Easy Sourdough Discard Hot Dog Buns
- Sourdough Discard Hamburger Buns (2 hour recipe!)
Easy Sourdough Discard Breadsticks (super fluffy!)
These easy sourdough discard breadsticks are soft, buttery, and brushed with garlic Parmesan butter for the perfect homemade side dish.
Equipment
- Mixing bowl
- Food scale
- Bench scraper or dough scraper
- Large baking sheet
- Parchment paper
- Rolling Pin
Ingredients
- 7 grams (2 & 1/4 teaspoons) instant yeast (or active dry but instant is faster)
- 240 grams milk (slightly warmed )
- 30 grams honey or sugar
- 80 grams sourdough discard (room temperature )
- 55 grams avocado oil (or melted unsalted butter )
- 410 grams all-purpose flour
- 7 grams salt
Garlic Butter Topping
- 3 tablespoons unsalted butter (melted )
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 tablespoon Parmesan cheese
Instructions
-
This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.
This recipe can be mixed by hand or with a stand mixer.
-
To a mixing bowl add the instant yeast, milk, honey OR sugar, and sourdough discard. Whisk until mostly mixed.
-
Next, add the oil (or butter), flour, and salt and mix until a shaggy dough is formed.
-
Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.
Knead the dough
-
After the dough has rested, knead it on a clean surface until it becomes smooth. No additional flour should be needed, as the dough will feel quite stiff—that’s completely normal.
-
Place the kneaded dough in a bowl coated with butter, cover it, and let it rest until doubled (60-90 minutes).
Shape the sourdough discard breadsticks
-
When ready to shape the soft sourdough breadsticks, line a large pan with parchment paper.
-
Divide the dough into 10 equal pieces using a food scale (for smaller breadsticks divide into 12 pieces).
-
Roll each piece into a small rectangle, about 4x8 inches.
-
Starting from the long edge, tightly roll the dough into an 8-inch log, pressing gently to seal as you go.
-
Pinch the seam closed and gently roll the log back and forth to smooth it out.
-
Place the shaped breadsticks on a parchment-lined baking sheet, seam-side down, and let them rise 20-30 minutes in a warm spot before baking. Cover with oiled plastic wrap or a damp tea towel.
Make the Garlic Parmesan Butter
-
While the dough is rising, prepare the garlic Parmesan butter. In a small bowl, stir together the melted butter, minced garlic (or garlic powder), grated Parmesan cheese, Italian seasoning, and a pinch of salt until well combined.
Brush and bake the soft sourdough breadsticks
-
After the soft sourdough breadsticks have puffed up (they do not need to double in size) preheat the oven to 375 degrees F.
-
Brush each breadstick with the garlic Parmesan butter and bake for 14-18 minutes or until golden.
-
As soon as the breadsticks come out of the oven, brush them generously with the remaining garlic Parmesan butter. Finish with an extra sprinkle of grated Parmesan and chopped fresh parsley, if desired, then serve warm.
-
Sourdough discard breadsticks last for 3 days in an airtight container or bread bag on the counter.
Notes
Baker's schedule:Mix the dough and let it rise for about 60-90 minutes in a warm spot. Shape the breadsticks,let rise for 20-30 minutes, then bake.
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