Thank you so much for stopping by—it really means the world that you’re here! I absolutely love creating ways to use every bit of our sourdough starters, and today’s recipe is one of my favorite snackable wins. These Sourdough Discard Breadsticks are everything you want in a homemade bite: crispy on the edges, chewy inside, and seasoned to perfection. Whether you twist them up with herbs and cheese or keep them simple, these are downright addictive!
If you’re not already subscribed, be sure to sign up and never miss a sourdough discard idea again—we’re turning kitchen waste into kitchen treasures one recipe at a time!
What Are Sourdough Discard Breadsticks?
These breadsticks are a no-yeast, no-rise recipe made with sourdough discard, which adds a gentle tang and depth of flavor that’s hard to resist. They’re rolled out thin, cut into strips, twisted (if you like), and baked until golden brown. Finish with a brush of olive oil, a sprinkle of cheese or herbs, and you’ve got the perfect side or snack!
This recipe comes together fast, doesn’t require proofing, and makes amazing use of that extra starter you might otherwise toss. Anything but boring!!
Why You’ll Love These Breadsticks
I’m always amazed at how something so simple can be so satisfying. These breadsticks are:
-
Crispy, chewy, and flavorful – The perfect texture combination.
-
Quick and easy – From bowl to oven in under 30 minutes.
-
Customizable – Change up the herbs, cheese, or even add heat!
-
Zero waste – Another smart way to use your sourdough discard.
-
Snackable and sharable – Great for dipping, serving with soup, or even just munching as-is.
What Do They Taste Like?
Imagine a cross between a savory cracker and a chewy breadstick. There’s a subtle sourdough tang, a hint of garlic and herbs, and the rich finish of olive oil and Parmesan. They’re golden and crisp on the outside, with just enough give inside to keep them from being too crunchy. Perfectly dippable, utterly craveable!
Benefits of This Recipe
-
No yeast or rise time: Perfect for busy days or last-minute baking.
-
Great with any meal: Soups, salads, pasta, or dips.
-
Freezer-friendly: Bake ahead and warm when needed.
-
Kid-approved: Especially when sprinkled with cheese or served with marinara.
Ingredients
-
1 cup sourdough discard (unfed)
-
1 ¼ cups all-purpose flour
-
½ tsp salt
-
½ tsp sugar
-
1 tsp baking powder
-
⅓ cup water (add more if needed)
-
2 tbsp olive oil (plus more for brushing)
-
1 tsp garlic powder
-
1 tsp dried Italian herbs (optional)
-
Grated Parmesan cheese (optional, for topping)
Tools You’ll Need
-
Mixing bowl
-
Rolling pin
-
Knife or pizza cutter
-
Baking sheet
-
Parchment paper
-
Pastry brush (for olive oil)
Ingredient Swaps & Additions
-
Flour: Sub half of the all-purpose flour with whole wheat for a nuttier bite.
-
Dairy-free? Skip the Parmesan or use a vegan version.
-
Spicy kick: Add a pinch of red pepper flakes to the dough.
-
Cheesy inside: Mix in shredded cheese directly into the dough.
-
Sweet twist: Omit garlic/herbs and brush with butter + cinnamon sugar after baking.
How to Make Sourdough Discard Breadsticks
1. Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2. Mix Dry Ingredients
In a large bowl, combine the flour, salt, sugar, baking powder, garlic powder, and Italian herbs if using.
3. Add Wet Ingredients
Stir in the sourdough discard, water, and olive oil. Mix until a soft, pliable dough forms. If too dry, add a splash more water; if too sticky, dust in a bit more flour.
4. Knead Lightly
Transfer the dough to a lightly floured surface and knead gently for 2–3 minutes until smooth.
5. Roll & Shape
Roll the dough into a rectangle about ¼-inch thick. Use a knife or pizza cutter to slice into strips about ½ to ¾ inch wide. Twist them or keep straight—your call!
6. Brush & Bake
Arrange on your prepared baking sheet. Brush with olive oil and sprinkle with Parmesan cheese if desired.
Bake for 15–20 minutes, or until golden and crisp at the edges.
7. Cool and Serve
Let cool slightly before serving. They’ll firm up more as they cool—great for dipping or storing.
What to Serve with These Breadsticks
These are so versatile and pair beautifully with:
-
Marinara or pizza sauce – Classic and always delicious.
-
Ranch or garlic butter – Rich and indulgent.
-
Tomato soup or minestrone – Instant cozy vibes.
-
Charcuterie boards – For an herby, savory crunch.
Tips for Perfect Breadsticks
-
Don’t overbake – They should be lightly golden, not hard.
-
For extra crispiness – Roll slightly thinner and bake an extra 2–3 minutes.
-
Keep dough covered – While shaping, to prevent drying out.
-
Double the batch – They go fast!
Storage & Reheating
Store: In an airtight container at room temp for up to 3 days.
Freeze: After baking, cool completely, then freeze in a sealed bag for up to 1 month.
Reheat: Warm in the oven at 350°F for 5–8 minutes until refreshed.
Frequently Asked Questions
Can I make these gluten-free?
Yes, with a gluten-free all-purpose blend, though texture may vary slightly. Add a bit more water as needed.
Can I make them ahead?
Definitely. You can shape them, freeze the unbaked dough on a tray, and bake straight from frozen (add 5 extra minutes to bake time).
What if I don’t have Parmesan?
Totally optional! Try nutritional yeast, sesame seeds, or just go classic with herbs and oil.
Can I make them thicker and softer?
Yes! Roll slightly thicker and bake a little less for a softer interior.
In Conclusion
These Sourdough Discard Breadsticks are one of those recipes that’s hard not to make again and again. They’re quick, flavorful, and a fantastic way to reduce food waste while adding something crunchy and satisfying to your table. Whether it’s pizza night, soup season, or snack hour—these breadsticks belong in your life.
If you’re enjoying using up that sourdough discard, here are a few more can’t-miss recipes: