These breadsticks are quick to make and a great way to avoid waste by using sourdough discard. They require no long fermentation, making them perfect for same-day baking. Whether served alongside soup, dipped in marinara sauce, or enjoyed on their own, these breadsticks are satisfying, flavorful, and fun to make with minimal ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
In a mixing bowl, combine sourdough discard, warm water, olive oil, and sugar or honey. Stir until blended.
Add flour, salt, and any optional seasonings. Mix until a soft dough forms.
Knead for 5–8 minutes until smooth and elastic (by hand or using a stand mixer).
Cover and let rise in a warm place for 1–2 hours, or until doubled in size (shorter if using yeast).
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Punch down the dough and divide it into 10–12 equal pieces. Roll each piece into a breadstick shape.
Place breadsticks on the baking sheet and brush with olive oil.
Sprinkle with salt, herbs, or cheese if desired.
Bake for 15–18 minutes, or until golden brown.
Cool slightly before serving warm.
Servings and timing
This recipe makes 10–12 breadsticks. Preparation time: 15 minutes Rise time: 1–2 hours Bake time: 15–18 minutes Total time: approximately 1 hour 45 minutes
Variations
Cheesy breadsticks: Add shredded mozzarella or Parmesan on top before baking.
Garlic butter: Brush with melted garlic butter right out of the oven.
Stuffed breadsticks: Roll small amounts of cheese or pepperoni inside each stick.
Whole wheat: Replace half of the flour with whole wheat flour for a nuttier taste.
Spicy twist: Add crushed red pepper flakes or chili powder to the dough.
Storage/Reheating
Store leftover breadsticks in an airtight container at room temperature for up to 2 days. To reheat, warm in a 350°F oven for 5–7 minutes or microwave for 10–15 seconds. To freeze, let them cool completely, then wrap tightly and store in a freezer-safe bag for up to 1 month. Reheat from frozen in the oven.
FAQs
What is sourdough discard?
Sourdough discard is the portion of starter you remove before feeding. It’s unfed but still full of flavor and great for recipes like this.
Do I need yeast if I’m using sourdough discard?
No, but adding a small amount of instant yeast helps the dough rise faster, especially since discard is less active.
Can I make these without kneading?
You can use a no-knead method, but the breadsticks may be less smooth and elastic in texture.
How do I know when the dough has risen enough?
It should roughly double in size and feel puffy when gently pressed.
Can I flavor the dough?
Yes—add garlic powder, Italian seasoning, or cheese directly into the dough for more flavor.
What’s the best flour to use?
All-purpose flour works best for a soft, chewy breadstick. You can mix in bread flour for a chewier texture.
Can I make these ahead of time?
Yes, you can shape the breadsticks and refrigerate them overnight. Let them come to room temperature before baking.
Can I make gluten-free breadsticks?
You can try using a gluten-free flour blend, but the texture and rise may vary.
Can I use discard from a rye or whole wheat starter?
Yes, just note the flavor will be stronger and the texture may differ slightly.
How do I keep the breadsticks soft?
Store them in a sealed container and reheat before serving. Brushing with butter or olive oil also helps retain softness.
Conclusion
Sourdough Discard Breadsticks are a flavorful, no-waste way to enjoy your sourdough starter in a new form. With their soft interior, crisp edges, and endless topping possibilities, they’re perfect for any occasion—from simple weeknight dinners to party platters. Easy to make and satisfying to eat, these breadsticks are a must-try for every sourdough baker.
Sourdough Cinnamon Rolls are soft, fluffy, and rich with cinnamon-sugar flavor, featuring a naturally leavened dough for a subtle tang and deep flavor. Topped with a sweet glaze, these rolls are perfect for special mornings or make-ahead brunches.
Author:Catherine
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:14–18 hours
Yield:8–12 rolls
Category:Breakfast, Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1/2 cup active sourdough starter (100% hydration)
3 cups all-purpose flour
3/4 cup whole milk
1/4 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
1 teaspoon salt
1/2 cup brown sugar (for filling)
2 teaspoons ground cinnamon (for filling)
1/4 cup unsalted butter, softened (for filling)
1 cup powdered sugar (for glaze)
2–3 tablespoons milk or cream (for glaze)
1/2 teaspoon vanilla extract (for glaze)
Optional: 2 oz cream cheese (for a tangier glaze)
Instructions
In a large mixing bowl, combine sourdough starter, milk, flour, sugar, eggs, and salt. Mix until a soft dough forms.
Knead the dough for 8–10 minutes, then add softened butter and knead until smooth and fully incorporated.
Cover and let the dough rest at room temperature for 4–6 hours, performing stretch-and-folds every hour.
Once doubled in size, transfer dough to a lightly floured surface and roll into a large rectangle.
Mix brown sugar and cinnamon. Spread softened butter over the dough, then sprinkle with cinnamon-sugar mixture.
Roll the dough tightly from the long edge into a log and slice into 8–12 even rolls.
Arrange the rolls in a greased baking dish. Cover and refrigerate overnight (8–12 hours).
In the morning, remove from fridge and let come to room temperature for about 1 hour.
Preheat oven to 375°F (190°C). Bake for 25–30 minutes or until golden brown.
While the rolls cool slightly, whisk together glaze ingredients until smooth. Drizzle over warm rolls and serve.
Notes
Use cream cheese in the glaze for a tangy, classic topping.Add chopped pecans, walnuts, or raisins to the filling for extra texture.Swap in some whole wheat flour for a heartier roll.Add orange zest to the glaze for a citrus variation.Slice the log with unflavored dental floss for cleaner cuts.
