Sourdough Discard Breadsticks

5 from 1 vote

Heavenly sourdough discard breadsticks in just over an hour—cheesy, garlicky, soft inside with a crispy bottom and golden brown finish.

Prep Time15

Cook Time16

Course: Appetizer

Cuisine: bread, sourdough discard,

Servings: breadsticks

Calories: 154kcal

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.

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.