Your New, Easy, Go-To Sourdough Discard Breadstick
Picture a crisp evening on the homestead, the kind that calls for something warm and comforting from the oven. On days when I haven’t fed my sourdough starter or I simply have too much and need to discard, this sourdough discard breadstick recipe comes to the rescue. As our family gathers around the table for soup, stew, or pizza night, I slide these pillowy breadsticks into the oven. They bake up golden brown and perfect, every time.
These come together quickly in the bowl of a stand mixer with just a few simple steps. Once the dough is ready, I turn it out onto a clean work surface and use my bench scraper and sharp knife to cut equal-sized pieces. I usually get about 14 breadsticks from one batch, but you can easily make them thicker or thinner depending on your preference.
Let’s dive into your best sourdough breadstick recipe yet.
Why You’ll Love This Recipe
– Uses up sourdough discard recipes: no waste, maximum tangy sourdough flavor.
– Active starter meets instant yeast for fast, reliable rise.
– Soft and pillowy with a crispy bottom and golden brown crumb.
– Versatile: perfect with marinara sauce, soups, stews, sheet pan dinners, or pizza.
– Makes 14 breadsticks, enough for an average family dinner + leftovers
Ingredient Notes + Substitutions
In a large mixing bowl or using the dough hook attachment in your stand mixer:
- Warm water
- Instant yeast
- Sugar
- Sourdough discard
- Room temperature butter
- All-purpose flour
- Season with garlic powder, Italian seasoning, flaky sea salt
- Top with parmesan cheese, shredded mozzarella, and optional sesame seeds, poppy seeds for crunch
Variations + Use‑Up Ideas
- Season with cinnamon sugar and butter for sweet twist.
- Roll out, twist and pinch into sourdough garlic knots.
- Use bread flour for more chew or add a swirl of whole wheat flour.
- Store unbaked sticks in a plastic bag or airtight container overnight in fridge. Bake next day.
Storage + Reheating Tips
- Store in an airtight container or freezer-safe bag.
- Fridge: up to 3 days.
- Freezer: up to 2 months.
- Reheat in oven at 325°F for 5–7 minutes, crisp bottom restored.
Sourdough Discard Breadsticks
Ingredients
- ¾ cup Warm Water
- 2 tsp yeast
- 2 tsp sugar
- ¾ cup Sourdough Discard
- 2 Tbsp Room Temp Butter
- 1½ tsp Salt
- 2¼ cups All-purpose flour
Breadstick Topping (Optional)
- Garlic powder
- 3 Tbsp Butter for brushing
- ½ cup Parmesan cheese
- ½ cup Shredded mozzarella
- 1 tsp Optional: Sesame seeds or poppy seeds
- 1 tsp Italian seasoning
- 1 tsp 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 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.
Closing Thoughts from the Homestead
Homestead cooking is all about hearty meals and warm kitchens. These sourdough cheesy breadsticks come together quickly, using simple ingredients and a shortcut version of traditional sourdough methods. If you’ve got starter discard on hand, this is an easy, savory way to put it to good use.
Tag me on Instagram, I’d love to see your beautiful twirls or cheesy pulls.
Check out more sourdough discard recipes:
- Sourdough Discard Flatbread
- Sourdough Discard Oyster Style Crackers
- Sourdough Discard Fried Onion Rings
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
