If you’re like me, you hate wasting any bit of sourdough discard, and this Sourdough Discard Breadsticks Recipe is one of those gems that turns what could be kitchen scraps into delightfully soft, golden breadsticks. These breadsticks have the perfect chew, a subtle tang from the discard, and a beautiful aroma thanks to hints of garlic and olive oil. They’re incredibly versatile, making them ideal for dinner parties, weeknight dinners, or just a cozy snack with your favorite dip. Get ready to fall in love with using your sourdough discard in a way that’s both delicious and resourceful!
Ingredients You’ll Need
This recipe uses simple pantry staples, each bringing an essential element to the table. From the warm water that wakes up the yeast, to the olive oil that tenderizes the dough and gives a lovely sheen, every ingredient has a role in achieving those irresistible breadsticks.
- 1 cup (240g) water warmed to 100 to 110F or 35 to 42C: The perfect temperature to activate your yeast without killing it.
- 2 1/4 tsp (7g) dry active yeast: The magic behind those fluffy, airy breadsticks.
- 2 Tbs (30g) granulated sugar: Feeds the yeast and adds a subtle sweetness.
- 1/2 cup (100g) sourdough discard: Adds tangy flavor and helps create a soft texture.
- 2 Tbs (30g) olive oil: Keeps the breadsticks tender and gives a delicious richness.
- 2 tsp (9g) fine salt: Balances the flavors and enhances the taste.
- 1/2 tsp (3g) granulated garlic: Adds a subtle, savory kick that pairs wonderfully with the bread.
- 3 cups (425g) unbleached all-purpose flour: The base that gives structure and chew to your breadsticks.
How to Make Sourdough Discard Breadsticks Recipe
Step 1: Bloom Your Yeast
Start by combining the dry active yeast with the warmed water in your mixer bowl. Let it sit for about 5 minutes until you see those little foamy spots, signaling that the yeast is happily activated and ready to work its magic.
Step 2: Combine Your Ingredients
Next, add the sugar, sourdough discard, olive oil, salt, granulated garlic, and all-purpose flour to the bowl. Using your dough hook on low speed, mix everything gently until the flour begins to incorporate.
Step 3: Knead the Dough
Once the dough starts to come together after about a minute, crank the mixer up to medium and knead for 7 minutes. The dough should pull away cleanly from the sides and feel smooth and elastic when it’s ready.
Step 4: Scrape and Shape the Dough Ball
Lift the mixer arm and use a dough scraper to collect any dough stuck to the hook, folding it back into the main dough ball. This ensures no dough goes to waste and helps create an even texture throughout.
Step 5: First Rise
Cover your bowl with a clean kitchen towel or cling wrap and let the dough rise for 30 to 60 minutes, depending on room temperature. You’re aiming for the dough to double in size — warm rooms will speed this up wonderfully.
Step 6: Divide and Shape Your Breadsticks
Sprinkle some flour onto a clean work surface, dust your hands lightly, and tip your dough out gently. Using a kitchen scale, divide the dough into 12 equal portions — around 69 to 70 grams each.
Take each portion and gently stretch and roll it into ropes about 6 to 7 inches long. Smooth and pinch the bottom seam to seal and place them seam side down on parchment or silicone-lined baking sheets, leaving room for expansion.
Step 7: Second Rise
Cover the breadsticks loosely with a towel or cling wrap and let them rise again until doubled in size. This ensures they’re airy and tender after baking.
Step 8: Bake to Golden Perfection
Preheat your oven to 400°F. Bake the breadsticks for 12 to 14 minutes until they’re a beautiful golden brown. After baking, let them cool for 5 minutes to set their texture before digging in.
How to Serve Sourdough Discard Breadsticks Recipe
Garnishes
Add some visual flair and extra flavor by brushing the breadsticks lightly with olive oil after baking and sprinkling them with flaky sea salt, chopped fresh herbs like rosemary or thyme, or even a little grated Parmesan. These garnishes turn simple breadsticks into a showstopper.
Side Dishes
These breadsticks pair well with nearly any meal! Serve them alongside hearty salads, soup bowls, or as an accompaniment to pasta dishes. Their soft interior and crisp exterior are perfect for dipping into a rich marinara sauce, garlic butter, or even hummus.
Creative Ways to Present
For a party or casual gathering, arrange these breadsticks upright in a tall glass as edible “florals,” or serve them with an array of dips placed in cute ramekins. Wrapping a few breadsticks in prosciutto or drizzling them with melted cheese can make your presentation stand out even more.
Make Ahead and Storage
Storing Leftovers
These breadsticks stay tender and delicious for up to 3 days at room temperature. Store leftovers in an airtight container or resealable plastic bag to maintain their softness and prevent them from drying out.
Freezing
If you’d like to keep them longer, freeze the breadsticks in a resealable freezer bag. They’ll keep well for up to 3 months. Just thaw at room temperature when you’re ready to enjoy them again.
Reheating
To reheat, pop your breadsticks into a 350°F oven for about 5 to 10 minutes until warmed through and slightly crisp on the outside. You can also microwave them for 20 to 30 seconds but beware this may make them a bit softer rather than crispy.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes! Substituting whole wheat flour is possible, but you may need to adjust the amount of water slightly. Whole wheat flour absorbs more moisture, so keep an eye on dough consistency as you mix and knead.
What is sourdough discard and why use it in this recipe?
Sourdough discard is the portion of starter you remove during feeding. It’s often unused and discarded, but this recipe cleverly repurposes it to add flavor and texture without needing to maintain a full sourdough loaf.
Can I make this recipe without a stand mixer?
Absolutely! You can mix and knead by hand using a well-floured surface. While it takes more effort, it can be very rewarding and gives you a great feel for the dough’s texture.
What if I don’t have granulated garlic? Can I substitute something else?
You can substitute garlic powder or even fresh minced garlic (use sparingly) for the granulated garlic. Each will lend a slightly different intensity of garlic flavor, so adjust to your taste.
How do I know when the dough has properly risen?
You’ll know the dough has risen enough when it’s roughly doubled in size and looks puffy and soft. A gentle poke should leave an indentation that slowly springs back. If it bounces immediately, it needs more rising time.
Final Thoughts
Making this Sourdough Discard Breadsticks Recipe is such a rewarding way to turn what might be waste into something delicious and comforting. Whether you enjoy them fresh from the oven or warmed up the next day, they’re sure to become a favorite go-to bread treat in your kitchen. So grab your sourdough discard and dive into this simple, flavorful recipe—you won’t regret it!
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Sourdough Discard Breadsticks Recipe
- Total Time: 2 hours 12 minutes
- Yield: 12 breadsticks
Description
These Sourdough Discard Breadsticks are a delightful way to use up sourdough discard, resulting in soft, golden, and flavorful breadsticks. Perfect as a snack or accompaniment to meals, they are easy to prepare with simple ingredients and baked to a perfect crisp and tenderness.
Ingredients
Wet Ingredients
- 1 cup (240g) water warmed to 100 to 110°F (35 to 42°C)
- 1/2 cup (100g) sourdough discard
- 2 Tbs (30g) olive oil
Dry Ingredients
- 2 1/4 tsp (7g) dry active yeast
- 2 Tbs (30g) granulated sugar
- 2 tsp (9g) fine salt
- 1/2 tsp (3g) granulated garlic
- 3 cups (425g) unbleached all-purpose flour
Instructions
- Bloom the yeast: Combine the dry active yeast and warm water in the bowl of a stand mixer. Let it sit for 5 minutes until foamy spots form on the surface, indicating the yeast is active.
- Add remaining ingredients: Add sugar, sourdough discard, olive oil, salt, granulated garlic, and flour to the yeast mixture. Begin mixing with the dough hook on low speed.
- Knead the dough: After about one minute, increase mixer speed to medium and knead for 7 minutes until dough pulls away from the bowl sides and becomes smooth.
- Scrape dough hook: Lift the mixer arm and use a dough scraper to remove any dough stuck to the hook, folding it back into the dough ball.
- First rise: Cover the bowl with a kitchen towel or cling wrap and let the dough rise for 30 to 60 minutes, or until it doubles in size. Rise time depends on room temperature.
- Prepare work surface: Flour a clean surface and dust your hands. Use a dough scraper to gently transfer the risen dough onto the floured surface.
- Weigh and divide: Weigh the dough (approximately 820-830 grams) and divide by 12 to portion into equal dough balls, about 69-70 grams each.
- Shape dough balls: Pull the ends and sides of each dough ball to create a smooth, taut underside, pinching seams to maintain surface tension.
- Roll into ropes: Flatten each dough ball slightly, then roll and pull your hands away from each other to lengthen dough into 6 to 7-inch ropes.
- Place on baking sheets: Set shaped breadsticks seam-side down on parchment or silicone mats lined baking sheets, spacing them to allow expansion.
- Prepare for second rise: Cover the breadsticks with a kitchen towel or cling wrap and preheat the oven to 400°F.
- Second rise: Let breadsticks rise for 30 to 60 minutes until puffed and roughly doubled in size.
- Bake: Bake the breadsticks in the 400°F oven for 12 to 14 minutes until golden brown and cooked through.
- Cool and serve: Allow breadsticks to cool for 5 minutes before enjoying. Store leftovers in an airtight container or resealable bag where they remain tender up to 3 days.
Notes
- Adjust rising times based on ambient room temperature; warmer environments speed up rising.
- Ensure water temperature is within 100 to 110°F for optimal yeast activation.
- You can substitute granulated garlic with fresh minced garlic if preferred, adjust quantity to taste.
- Store breadsticks in an airtight container at room temperature for up to 3 days; reheat before serving for best texture.
- Use unbleached all-purpose flour for best dough texture and rise.
- Prep Time: 1 hour 15 minutes
- Cook Time: 14 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
