1. 1. Combine the wet ingredients: In a large mixing bowl, combine the sourdough discard, warm water, and olive oil. Whisk them together until well combined and smooth. The mixture should look slightly milky and uniform.

2. 2. Add dry ingredients: Stir in the flour, salt, and your chosen flavoring (sugar for sweet, or garlic powder/Italian herbs for savory). Mix with a wooden spoon or spatula until a shaggy dough forms. It might look a little sticky at this stage, which is perfectly normal.

3. 3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until the dough becomes smooth and elastic. It should be less sticky and more pliable. If it’s too sticky, add a tiny bit more flour, one teaspoon at a time.

4. 4. Rest the dough: Lightly grease the mixing bowl with a little olive oil. Place the dough back into the bowl, turning it once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature for 15-20 minutes. This rest period helps the gluten relax, making the dough easier to work with. Preheat your oven to 400 F (200 C) during this time.

5. 5. Shape the breadsticks: Lightly flour your work surface again. Roll out the dough into a rectangle, about 1/4-inch thick. Using a pizza cutter or sharp knife, cut the dough into strips about 1/2-inch wide and 6-8 inches long. Carefully pick up each strip and gently twist it a few times.

6. 6. Arrange and bake: Place the twisted breadsticks onto a baking sheet lined with parchment paper, leaving a little space between each one. Bake for 15-20 minutes, or until they are golden brown and cooked through. They should sound hollow when tapped on the bottom.

7. 7. Finish with butter and toppings: While the breadsticks are still warm, brush them generously with melted butter. If making sweet breadsticks, sprinkle with cinnamon sugar. For savory, you can add a sprinkle of flaky sea salt, parmesan cheese, or more herbs. Serve immediately and enjoy!