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Sourdough Discard Garlic Breadsticks

Soft, fluffy and made with sourdough discard, these sourdough Garlic discard breadsticks are a family favorite. We love the crispy bottom, fun twisty shape and the super soft breadstick crumb.


  • 100 grams sourdough discard about 1/2 cup
  • 240 grams warm water about 1 cup
  • 30 grams granulated sugar about 2 Tablespoons
  • 10 grams instant yeast about 1 Tablespoon
  • 30 grams olive oil about 2 Tablespoons
  • 15 grams salt about 2 teaspoons
  • 3 grams garlic powder about 1/2 teaspoon
  • 425 grams bread flour about 3 cups
  • 42 grams unsalted butter about 3 Tablespoons, reserved for buttering the pan
  • 12 skewers 10-12 inches


  • To the bowl of a stand mixer or medium-sized bowl, add the sourdough discard. Warm the water up to 100°F and add water to the bowl. Sprinkle the yeast on top of the water. Add the sugar, olive oil, salt and garlic powder. Add the flour, reserving just a little bit of it to add while the dough kneads together.
  • Turn the mixer on and use the dough hook to knead the dough for 8-10 minutes. Add the rest of the flour as needed until the dough clears the sides of the bowl, feels smooth and tacky to the touch, but not sticky. If the dough is sticky, add a little more flour. This dough can also be kneaded by hand for 10-15 minutes if you don’t have a stand mixer.
  • Cover the dough with a kitchen towel and set in a warm place to rise for about an hour until doubled in size. If your sourdough discard was cold, the dough may take longer to rise.
  • Once the dough has risen, prepare a half sheet baking sheet by spreading the 3 Tablespoons of butter over the baking sheet and coating it generously. This works well with softened butter, but melted butter also gives good results. Pull out 12 skewers and set to the side.
  • Dump the risen dough on the countertop. Cut into 12 equal-sized pieces. Shape each piece of dough into a short log shape by flattening the dough out and then rolling up like a mini loaf of sandwich bread. Set aside while you roll the next piece of dough.
  • Take the log of dough that has been resting the longest and roll it into a 12-14 inch long rope of dough. Twist the dough around one of the skewers, moving the dough all the way up the skewer. Pinch the ends and place the twisty breadstick on the baking sheet. Repeat with the other pieces of dough until you have 12 breadsticks on your baking sheet.
  • Cover and let rise about 30 minutes. Pre-heat your oven to 450°F.
  • Once breadsticks are puffed up and risen, bake for 12-14 minutes until golden. I like these to be just a little brown on top, but you can bake them until your desired level of brown. Top them with soft, melty butter if desired. Serve warm and enjoy!


Sourdough Discard: I use 100% hydration sourdough discard in this recipe. You can also substitute bubbly sourdough starter in this recipe. Use straight out of the fridge and mix dough with warm water.

Skewers: Breadsticks can be twisted and baked without the skewers if desired.

Instant Yeast: I use instant (or rapid rise) yeast in this recipe. If you use dry active yeast, make sure to activate the yeast before adding to the mixer.

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