Golden-brown sourdough discard breadsticks topped with rosemary and Parmesan on a parchment-lined tray.

Hey there, fellow food lover! If you’ve got sourdough starter bubbling away on your counter, I know you’ve faced the dilemma of discard. Every time you feed that starter, you’re left with, well, gooey leftovers. Trust me, I’ve been there, staring at a jar of sourdough discard and wondering, “What do I even do with this stuff?” That’s where sourdough discard breadsticks come in hot—literally, right out of the oven!

I’m going to show you how to make these crispy, flavorful breadsticks from your leftover starter. Not only are they easy to whip up, but they’re perfect for dipping in soups, noshing with cheese, or munching straight off the pan (—no judgment here). But before we roll up our sleeves (or pull out the parchment paper), let me briefly share why this recipe is a game-changer for sourdough enthusiasts.

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Why Make Sourdough Discard Breadsticks?

First of all, zero waste. Tossing out sourdough starter discard honestly feels like pouring potential down the drain. And hey, with food prices doing the cha-cha upwards lately, I feel good about making every penny count. These breadsticks are basically an edible solution to waste—you’re turning leftovers into snacks!

Second, they taste ridiculously good. I mean, we’re talking crispy, golden twists of carby, bakery-inspired bliss. And don’t even get me started on how versatile they are. You can go sweet—with cinnamon sugar or even chocolate drizzle—or stay savory with garlic, herbs, or cheese. Oh, and kids love these things, probably because they look like edible wands (Harry Potter meets snack time?).

Lastly, they’re easy. Look, sourdough bread can feel like a whole project, I know. But breadsticks are straightforward. No proofing nightmares or loaf-shaping drama—just mix, twist, bake, and snack. Plus, they bake up fast, which means you’re not chained to your kitchen.

What You Need to Know About Sourdough Discard

Before we dive into the recipe, let me answer some of the questions I get asked all the time about discard:

Do I discard every time I feed my sourdough starter?

Pretty much, yes. Feeding your starter means you’re giving it fresh flour and water, and part of that process involves removing a portion of the old starter to keep the overall volume manageable. If you didn’t discard, you’d have a mountain of starter in no time. Trust me, I learned this the hard way—one day, my jar was basically racing me to the top of the fridge.

Is sourdough discard good for the gut?

While sourdough discard has those lovely, tangy fermented vibes, it’s not quite as gut-healthy as fully-fermented sourdough bread. That being said, it’s still better than many highly processed snacks. Plus, the discard also lends some prebiotics, which are helpful for your gut buddies (aka your microbiome).

Ingredients for Sourdough Discard Breadsticks

Hands rolling out sourdough discard dough on a floured wooden surface with ingredients in the background.

Okay, let’s talk ingredients. One thing I love about this recipe is how simple it is. You probably have most of these hanging out in your pantry.

1 cup (240g) sourdough discard (unfed, straight from the jar)
1.5 cups (190g) all-purpose flour (you can sub in some whole wheat if you’re feeling fancy!)
1/4 cup (60ml) olive oil (you could swap in melted butter if you prefer a richer flavor)
1 tsp salt
1 tsp garlic powder (optional, but it really brings that savory punch)
Herbs for topping (like rosemary, thyme, or even Everything Bagel seasoning—just sprinkle to your heart’s desire)
Grated Parmesan (optional, but who doesn’t love cheese?)

Quick tip: If you want sweeter breadsticks, skip the garlic and herbs, and add a tablespoon of sugar or honey instead.

Tools You’ll Need

A large mixing bowl
Measuring cups and spoons (don’t eyeball it—baking’s a science, folks)
Rolling pin (a wine bottle works in a pinch. Been there!)
Baking sheet
Parchment paper or a silicone baking mat
A pizza cutter or sharp knife (for cutting the dough into strips)

How to Make Sourdough Discard Breadsticks

Twisted sourdough discard breadstick dough on a parchment-lined tray, brushed with olive oil and topped with herbs and Parmesan.

(Here’s where the magic happens!)

First, preheat your oven to 375°F (190°C) and line your baking sheet with parchment paper. If you’re anything like me, this is also a good time to crank up some cooking tunes.

In a mixing bowl, combine your sourdough discard, flour, olive oil, and salt. Mix until you’ve got a shaggy dough—don’t worry if it looks a little messy at first! If the dough feels too sticky, add a tablespoon of flour at a time until it comes together.

Flour your work surface lightly and roll out the dough to about 1/4 inch thick. Too thin and they’ll be brittle, too thick and they’ll end up more like breadsticks’ chunky cousin (not a bad thing, though).

Use a pizza cutter to slice the dough into strips about 1/2 inch wide. Here’s where you can get creative! Twist them, braid them, or leave them plain—it’s all fair game.

Transfer the strips to your prepared baking sheet. Brush them lightly with olive oil for that beautiful golden color, and sprinkle with garlic powder, herbs, or Parmesan.

Bake for 15–20 minutes, or until they’re just turning golden brown. Keep an eye on them because, let’s be real, nobody likes burnt breadsticks.

Cool (if you have the patience) and serve with marinara sauce, ranch dressing, or even just plain butter. Spoiler: they’re dangerously addicting!

When to Serve These Breadsticks

I’ve got so many excuses to make these! They’re perfect for game day snacks, to serve with a cozy bowl of soup (I’m looking at you, tomato bisque), or as part of a holiday appetizer platter. I’ve even packed them in my kids’ lunchboxes, and they come home asking for more. Fun fact: You can double the recipe and freeze these—they reheat like a dream in the oven.

Variations and Fun Twists

Not a fan of the classic garlic-herb combo? Try these tweaks:

Sweet Tooth Fix: Brush with melted butter and dust with cinnamon sugar before baking. Chef’s kiss.
Cheesy Breadsticks 2.0: Stuff shredded mozzarella inside the dough before twisting.
Spicy Kick: Add a dash of chili powder or smoked paprika to the dough or topping.

My Personal Take on Sourdough Discard Breadsticks

I’ll be honest—these breadsticks became my go-to pandemic project when the sourdough craze blew up. I was drowning in starter discard, and these babies saved me from tossing out jars of potential. My partner and I even started calling them “breadstick therapy” because kneading the dough was so calming.

Now, they’ve stuck around as part of my regular rotation! (Pun intended, lol.)

Wrapping It Up

Making sourdough discard breadsticks is a win-win. You save money, tackle food waste, and satisfy your snack cravings. Plus, there’s something so satisfying about taking leftover starter and turning it into something yummy. Try this recipe and let me know in the comments—what toppings did you go with?

Now, go grab that jar of starter from the back of the fridge and get baking. I promise, these breadsticks will become a staple in your kitchen, too. 😉

Sourdough Discard Breadsticks

Author: Olivia Baker
Total Time: Prep: 15 minutes (active) + 1-2 hours (rising) | Cook Time: 15-20 minutes
Yield: 12–16 Breadsticks 1x

Print Recipe

Ingredients

Scale

1 cup (240g) sourdough discard (unfed, straight from the jar)
1.5 cups (190g) all-purpose flour (you can sub in some whole wheat if you’re feeling fancy!)
1/4 cup (60ml) olive oil (you could swap in melted butter if you prefer a richer flavor)
1 tsp salt
1 tsp garlic powder (optional, but it really brings that savory punch)
Herbs for topping (like rosemary, thyme, or even Everything Bagel seasoning—just sprinkle to your heart’s desire)
Grated Parmesan (optional, but who doesn’t love cheese?)

Instructions

First, preheat your oven to 375°F (190°C) and line your baking sheet with parchment paper. If you’re anything like me, this is also a good time to crank up some cooking tunes.
In a mixing bowl, combine your sourdough discard, flour, olive oil, and salt. Mix until you’ve got a shaggy dough—don’t worry if it looks a little messy at first! If the dough feels too sticky, add a tablespoon of flour at a time until it comes together.
Flour your work surface lightly and roll out the dough to about 1/4 inch thick. Too thin and they’ll be brittle, too thick and they’ll end up more like breadsticks’ chunky cousin (not a bad thing, though).
Use a pizza cutter to slice the dough into strips about 1/2 inch wide. Here’s where you can get creative! Twist them, braid them, or leave them plain—it’s all fair game.
Transfer the strips to your prepared baking sheet. Brush them lightly with olive oil for that beautiful golden color, and sprinkle with garlic powder, herbs, or Parmesan.
Bake for 15–20 minutes, or until they’re just turning golden brown. Keep an eye on them because, let’s be real, nobody likes burnt breadsticks.
Cool (if you have the patience) and serve with marinara sauce, ranch dressing, or even just plain butter. Spoiler: they’re dangerously addicting!