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Sourdough Discard Breadsticks Recipe

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4.2 from 11 reviews

  • Author: Sara
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Shape dough balls: Pull the ends and sides of each dough ball to create a smooth, taut underside, pinching seams to maintain surface tension.
  9. 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.
  10. Place on baking sheets: Set shaped breadsticks seam-side down on parchment or silicone mats lined baking sheets, spacing them to allow expansion.
  11. Prepare for second rise: Cover the breadsticks with a kitchen towel or cling wrap and preheat the oven to 400°F.
  12. Second rise: Let breadsticks rise for 30 to 60 minutes until puffed and roughly doubled in size.
  13. Bake: Bake the breadsticks in the 400°F oven for 12 to 14 minutes until golden brown and cooked through.
  14. 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

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