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Savory Sourdough Discard Breadsticks with Garlic Butter

A pile of golden brown, twisted sourdough discard breadsticks topped with garlic and parsley.
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Use your extra sourdough starter discard to make these easy, flavorful breadsticks. They have a slight tang and a satisfying chewy texture, perfect for an appetizer or snack.

Ingredients

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  • 1 cup sourdough discard (unfed starter)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 1/4 cup water (or more, as needed)
  • For Topping: 4 tablespoons unsalted butter, melted
  • For Topping: 2 cloves garlic, minced
  • For Topping: 1 teaspoon dried Italian herbs
  • For Topping: 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the sourdough discard, flour, baking powder, and salt until just combined. The discard adds a subtle tang and moisture.
  3. Add the olive oil and water to the dry ingredients. Mix until a shaggy dough forms. If the dough is too dry to handle, add water one teaspoon at a time until it comes together. Do not overmix.
  4. Turn the dough out onto a lightly floured surface. Knead briefly, about 1 minute, until it forms a smooth ball.
  5. Divide the dough in half. Roll each half out into a long, thin rectangle, about 1/8 inch thick.
  6. Use a pizza cutter or sharp knife to cut the dough into strips about 1/2 inch wide. You can twist the strips a few times for a classic breadstick look.
  7. Place the breadsticks on the prepared baking sheet, leaving a small space between them.
  8. Bake for 10 to 14 minutes, or until the edges are lightly golden brown and the centers are cooked through.
  9. While the breadsticks bake, prepare the topping: In a small bowl, mix the melted butter, minced garlic, and Italian herbs.
  10. As soon as the breadsticks come out of the oven, brush them generously with the garlic butter mixture.
  11. Sprinkle immediately with grated Parmesan cheese. Serve warm for the best texture.

Notes

  • The sourdough discard acts as a partial leavener and flavor agent; these breadsticks rely on baking powder for most of their lift.
  • For crispier edges, roll the dough thinner, about 1/16 inch.
  • You can substitute the garlic butter with everything bagel seasoning or coarse sea salt before baking.
  • If you want a chewier interior, slightly increase the water content in the dough.

Nutrition

Find it online: https://carlacooking.com/sourdough-discard-breadsticks-recipe/