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Simple Sourdough Discard Breadsticks (No Extra Yeast Needed)

A pile of golden, cheesy sourdough discard breadsticks topped with herbs, resting on a white plate.
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Make crispy, flavorful breadsticks using your leftover sourdough starter discard. This recipe is straightforward and perfect for using up scraps without needing extra yeast.

Ingredients

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  • 1 cup active sourdough starter discard (unfed)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil, plus more for brushing
  • 1/4 cup water (or as needed)
  • 1 tablespoon melted butter
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Combine the sourdough discard, flour, baking powder, and salt in a medium bowl. Mix until a shaggy dough forms.
  2. Add the 2 tablespoons of olive oil and start mixing by hand. Add water one tablespoon at a time until the dough comes together. The dough will be sticky due to the discard; do not over-knead.
  3. Turn the dough out onto a lightly floured surface. Knead briefly, about 1 minute, just until it forms a cohesive ball.
  4. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  5. Divide the dough in half. On a lightly floured surface, roll out one half of the dough very thinly, aiming for about 1/8-inch thickness.
  6. Use a pizza cutter or knife to cut the dough into strips about 1/2-inch wide.
  7. Transfer the strips to the prepared baking sheet, spacing them slightly apart.
  8. In a small bowl, mix the melted butter, garlic powder, and oregano. Brush this mixture evenly over the breadsticks. If using, sprinkle with Parmesan cheese now.
  9. Bake for 10 to 14 minutes, rotating the pan halfway through, until the breadsticks are golden brown and crisp. Baking time depends on thickness.
  10. Remove from the oven and let cool slightly before serving. These are excellent for dipping.

Notes

  • The tanginess of the breadsticks depends on the age of your discard; older discard yields a stronger flavor.
  • For a chewier interior, roll the dough slightly thicker (about 1/4-inch) and reduce the baking time by 2-3 minutes.
  • If you prefer a softer breadstick, brush lightly with olive oil instead of butter before baking.
  • This recipe works well for quick sourdough snacks; no long proofing time is required because the baking powder provides lift.

Nutrition

Find it online: https://dishicious.com/sourdough-discard-breadsticks-recipe/