1. 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.

2. To a mixing bowl add the instant yeast, milk, honey OR sugar, and sourdough discard. Whisk until mostly mixed.
3. Next, add the oil (or butter), flour, and salt and mix until a shaggy dough is formed.
4. Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.

Knead the dough

1. 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.
2. 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

1. When ready to shape the soft sourdough breadsticks, line a large pan with parchment paper.
2. Divide the dough into 10 equal pieces using a food scale (for smaller breadsticks divide into 12 pieces).
3. Roll each piece into a small rectangle, about 4x8 inches.
4. Starting from the long edge, tightly roll the dough into an 8-inch log, pressing gently to seal as you go.
5. Pinch the seam closed and gently roll the log back and forth to smooth it out.
6. 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

1. 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

1. After the soft sourdough breadsticks have puffed up (they do not need to double in size) preheat the oven to 375 degrees F.

2. Brush each breadstick with the garlic Parmesan butter and bake for 14-18 minutes or until golden.

   The breadsticks are fully baked when they're lightly golden on top and have an internal temperature of 190–200°F (88–93°C) when checked with an instant-read thermometer.

3. 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.
4. Sourdough discard breadsticks last for 3 days in an airtight container or bread bag on the counter.