Your New, Easy, Go-To Sourdough Discard Breadstick
There are evenings here on the homestead when dinner needs something warm and comforting, but I haven't planned ahead for a full sourdough bake. That's when these easy sourdough discard breadsticks earn their place at the table. They bake up soft and tender inside with a lightly crisp bottom, brushed with butter and finished golden brown in just over an hour. They're the kind of breadstick everyone reaches for twice, perfect for dipping into soup, dragging through sauce, or pulling apart while they're still warm.
If you keep a jar of discard on your counter like I do, this recipe joins my Sourdough Discard Flatbread, Sourdough Discard Crackers, and my classic Sourdough Discard Onion Rings as dependable ways to make sure nothing goes to waste.
Quick Look: Sourdough Discard Breadsticks
Total Time: About 1 hour 15 minutes
Rise Time: 45 minutes + 15 minutes
Bake Time: 12 to 15 minutes
Texture: Soft and pillowy with a golden brown bottom
Flavor: Light tang from discard with buttery finish
Skill Level: Beginner friendly
Best For: Soup night, pizza night, sheet pan dinners
Pro Tip: Don't overflour. A soft dough makes the softest breadsticks.
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Jump to:
- Quick Look: Sourdough Discard Breadsticks
- Why You'll Love This Recipe
- What Makes These Breadsticks Different?
- Key Dough Ingredients
- Substitutions and Variations
- Expert Tips for Soft Breadsticks
- How To Make Sourdough Discard Breadsticks
- Sourdough Breadsticks FAQ
- Storage Tips
- More Sourdough Discard Recipes
- Sourdough Discard Breadsticks
- Meet Eryn
Why You'll Love This Recipe
- Uses up sourdough discard without long fermentation
- Same day recipe with dependable rise
- Soft crumb with golden brown exterior
- Easy to shape, no fancy technique required
- Perfect with marinara sauce, soups, stews, and pasta
If you enjoy soft dinner rolls, you'll love the texture here. They feel homemade in the best way, not overly fluffy, not dense, just tender and comforting.
What Makes These Breadsticks Different?
Traditional sourdough breadsticks rely on a long ferment and active starter. These use sourdough discard plus instant yeast. That means:
- You still get that subtle sourdough flavor
- You skip the all day wait
- You get a reliable rise every time
The discard adds depth. The yeast adds lift. It's the kind of hybrid method that makes sense for busy kitchens.
If your starter hasn't been fed, this is exactly the recipe to reach for.
Key Dough Ingredients
- Warm water - activates the yeast and hydrates the dough
- Instant yeast - ensures a quick, reliable rise
- Sugar - helps bloom the yeast and lightly sweetens
- Sourdough discard (or active sourdough starter) - adds tang and depth
- Room temperature butter - richness and tenderness
- Salt - balances flavor
- All purpose flour - structure and softness
Optional Toppings
- Garlic powder
- Italian seasoning
- Flaky sea salt
- Parmesan cheese
- Shredded mozzarella
- Sesame or poppy seeds
You can also use bread flour for slightly more chew, or substitute a small portion of whole wheat flour for added flavor.
Substitutions and Variations
Cheesy Breadsticks
Brush with butter, then top with parmesan and mozzarella before baking.
Garlic Knots
Roll longer ropes, twist gently, and bake as knots.
Sweet Version
Brush with butter and sprinkle with cinnamon sugar instead of savory toppings.
Extra Chew
Replace up to half the all purpose flour with bread flour.
Thicker or Thinner
Cut into 12 for thicker breadsticks or 16 for slimmer ones.
Expert Tips for Soft Breadsticks
- Keep the dough slightly tacky. Adding too much flour will make them dense.
- Let the first rise fully double. Underproofed dough makes tight crumb.
- Use a bench scraper or pizza cutter for even pieces.
- Brush with melted butter immediately after baking for the best finish.
- Bake until golden brown, not pale. Color equals flavor.
If your kitchen runs cool in winter, let the dough rise near a warm oven or fireplace.
How To Make Sourdough Discard Breadsticks
Step 1: Mix the Dough
In a large mixing bowl, combine warm water, yeast, and sugar. Let sit 5 minutes until slightly foamy. Stir in the sourdough discard, butter, and salt. Gradually add the flour, stirring until a shaggy dough forms.
If using a stand mixer, do this in the mixer bowl with a dough hook on low speed.
Step 2: Knead
Turn the dough onto a lightly floured counter and knead 5 to 7 minutes until smooth and elastic. The dough should feel soft and slightly tacky.
If using a mixer, knead on medium speed for 3 to 5 minutes.
Step 3: First Rise
Place the dough back in the bowl, cover with a towel, and let rise in a warm spot for about 45 minutes, or until doubled.
Step 4: Shape
Divide into 14 equal pieces and roll each into a rope about 6 to 8 inches long. Place on a parchment lined baking sheet or silicone mat. Let rest 15 minutes.
Step 5: Top and Bake
Brush with melted butter and sprinkle with garlic powder, parmesan, Italian seasoning, rosemary, parsley, flaky sea salt, or make a delicious garlic butter and smother the top of the breadsticks in that. Or keep it simple and sprinkle with sesame seeds. You could also give them a touch of sweetness with a sprinkle of white and brown sugar. Like a dessert stick. You could even make a hot honey sauce to dip them in.
Bake at 350°F for 12 to 15 minutes, until golden brown. Serve warm.
Step 6: Serve
Serve warm with marinara sauce, garlic butter, ranch, or alongside soup and pasta. They're best fresh from the oven, when the bottoms are lightly crisp and the centers are soft and tender.
Sourdough Breadsticks FAQ
They can be. Pizza dough and breadstick dough are similar, but breadstick dough usually contains more butter for tenderness.
No. They use commercial yeast. These use sourdough discard for added flavor.
Bake at 350°F for 12 to 15 minutes, until golden brown on top and lightly browned underneath.
This specific recipe relies on yeast for quick rise. Without yeast, you would need an active fed starter and longer fermentation.
Storage Tips
Room Temperature
Store in an airtight container for up to 3 days.
Freezer
Freeze in a freezer safe bag for up to 2 months.
Reheating
Warm in a 325°F oven for 5 to 7 minutes until heated through and lightly crisp again.
Avoid microwaving if possible, the oven restores texture much better.
More Sourdough Discard Recipes
If you bake with discard often, keeping a few dependable recipes on hand makes weekly baking feel easier and less wasteful.
Sourdough Discard Breadsticks
Ingredients
- ¾ cup Warm Water
- 2 teaspoon yeast
- 2 teaspoon sugar
- ¾ cup Sourdough Discard
- 2 tablespoon Room Temp Butter
- 1½ teaspoon Salt
- 2¼ cups All-purpose flour
Breadstick Topping (Optional)
- Garlic powder
- 3 tablespoon Butter for brushing
- ½ cup Parmesan cheese
- ½ cup Shredded mozzarella
- 1 teaspoon Optional: Sesame seeds or poppy seeds
- 1 teaspoon Italian seasoning
- 1 teaspoon Flaky sea salt
Instructions
- Bloom yeast in warm water with sugar in mixer bowl or mixing bowl.
- Add starter, butter, and salt, mix on low. Slowly add in flour until shaggy dough forms.
- Knead on medium speed until smooth dough ball forms, about 3-5 min.
- First rise under towel in a warm place, 45 minutes.
- Cut into equal pieces, roll and shape, second rest 15 min.
- Brush each breadstick with melted butter, sprinkle with your favorite seasonings or toppings: like garlic powder, Italian herbs, parmesan, sesame seeds, or just a pinch of salt.
- Bake at 350F on lined baking sheet in preheated oven until golden brown. Around 12-15 minutes. Cool on wire rack. Serve immediately.
Notes
- Flour Choice: You can use all-purpose flour, bread flour, or a mix of both. A touch of whole wheat flour adds extra flavor and heartiness.
- Rise Times: Depending on your kitchen, the dough may need a little more or less time to rise. A warm place speeds things up.
- Shaping Tips: Use a bench scraper or pizza cutter for clean, equal pieces. You can twist or leave them straight.
- Cheesy Topping Ideas: Mozzarella, parmesan, or even cheddar work well. Brush with melted butter first so everything sticks.
- For a Crunchier Texture: Add a sprinkle of sesame or poppy seeds before baking, or bake an extra 1-2 minutes for extra golden edges.
- Great for Dipping: These breadsticks pair beautifully with marinara sauce, garlic butter, or ranch.
- Freezer Tip: Freeze after baking and reheat straight from frozen in a 350°F oven until warm and crisp.
Nutrition
Meet Eryn
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family's journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
Hello! There is no baking temperature listed (only one for reheating). I’m winging it!
Thanks for catching that! It's at 350F, I went ahead and fixed the instructions. I hope they turned out well for you! Eryn 🙂
These breadsticks have become one of my favorite ways to use up extra sourdough discard—they’re quick, flavorful, and always a hit with the family. I love how they bake up soft inside with that golden, crisp bottom, especially fresh out of the oven next to a bowl of soup or a sheet pan dinner. If you make them, try brushing on garlic butter right after baking, it takes them to the next level!