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!
Nutrition
- Serving Size: 1 breadstick
- Calories: 80-100
- Sugar: 1-2g
- Fat: 2-3g
- Saturated Fat: 0.5g
- Carbohydrates: 12-15g
- Fiber: 0.5-1g
- Protein: 2-3g
- Cholesterol: 0-5mg
Keywords: Sourdough Discard Breadsticks