Easy Sourdough Breadsticks

Easy Sourdough Breadsticks: Your New Favorite Way to Use That Starter

Hey there, foodie friend! Picture this: You pull a tray of golden, garlicky sourdough breadsticks out of the oven, their aroma filling your kitchen with warmth. They’re crackly on the outside, pillowy on the inside, and just begging to be dipped into marinara or dunked into a cozy bowl of soup. Sound like magic? Nope—it’s just sourdough discard doing its thing, and I’m here to show you how easy it is to whip up these Easy Sourdough Breadsticks.

Whether you’re a sourdough pro or a nervous newbie, these breadsticks are your ticket to feeling like a rockstar baker. They come together in under 30 minutes, require zero fancy skills, and taste like a hug from Nonna. Plus, they’re the perfect way to use that sourdough discard sitting in your fridge (no guilt about wasting precious starter here!).

I’ve been making these sourdough breadsticks for years—for last-minute potlucks, as a sidekick to spaghetti night, and even as a “please forgive me” peace offering when I accidentally burned my roommate’s popcorn. Trust me, once you try them, you’ll wonder how you ever survived without a batch stashed in your freezer. Let’s get baking!

The Breadstick That Started It All

Let me take you back to my college days. My tiny apartment kitchen had exactly three tools: a dented pot, a butter knife, and a baking sheet I “borrowed” from my mom. One rainy Tuesday, my sourdough starter (affectionately named Doughvid) was looking sad and neglected. Desperate to avoid another instant ramen night, I mixed the discard with whatever I had—flour, a dusty packet of garlic powder, and the last shreds of parmesan from a pizza night.

What emerged from my rickety oven changed everything. Those humble breadsticks were crispy, tangy, and so good that my roommate declared them “the carb version of a standing ovation.” We ate the entire batch in one sitting, dipping them into leftover marinara like it was our job. Now, whenever I bake these, I’m right back in that cluttered kitchen—proof that the best recipes aren’t about perfection, but joy (and maybe a little cheese).

What You’ll Need to Make Easy Sourdough Breadsticks (+ Chef Secrets!)

Let’s break down the simple ingredients that turn into something borderline magical:

1 cup sourdough discard – Your starter’s “discard” phase adds tangy flavor and tender texture. No discard? Use ½ cup active starter + ½ cup flour + 2 tbsp water.
1 cup all-purpose flour – Want to play? Swap in bread flour for chewiness, or whole wheat for nuttiness (add 1-2 tbsp extra water).
1 tsp baking powder – The lift master! Make sure it’s fresh for maximum puff.
½ tsp salt – Balances the sourdough’s zing. Sea salt fans? Crush flakes for the topping.
2 tbsp olive oil or melted butter – Butter = richness, olive oil = earthy notes. Or go wild with garlic-infused oil!
1 tsp garlic powder – The stealth flavor bomb. Fresh garlic? Sauté it in the oil first to mellow the bite.
¼ cup grated parmesan (optional) – Vegan? Nutritional yeast works wonders. No cheese? They’ll still shine.
Herbs (optional) – Rosemary for fragrance, oregano for pizza vibes, or everything bagel seasoning for crunch.

Pantry low? These are forgiving. You can even add a spoonful of sour cream, Greek yogurt, or a splash of milk if the dough feels dry. This is lazy-baking at its most charming.

How to Make Easy Sourdough Breadsticks: Step-by-Step

Step 1: Mix Like You Mean It

In a bowl, combine discard, flour, baking powder, salt, oil, garlic powder, and parmesan. Stir until a shaggy dough forms—no stand mixer needed! Chef’s tip: If it feels too sticky, add 1 tbsp flour at a time. Too dry? A splash of water or milk does the trick.

This is your hands-on moment. Mixing with a wooden spoon or your bare (clean!) hands is oddly therapeutic. Embrace the rustic energy.

Step 2: Shape with Swagger

Dump the dough onto a lightly floured surface. Knead gently for 1 minute (think of it as a handshake, not a wrestling match). Roll into a ½-inch thick rectangle, then slice into 10–12 strips. Hack alert: Use pizza cutter for speed, or twist strips for fancy bistro looks!

Don’t stress about uniformity. Some will be thinner, crispier, or puffier than others. That’s part of the charm—rustic and real.

Step 3: Bake to Golden Glory

Arrange strips on a parchment-lined sheet. Brush with extra oil or melted butter, then shower with herbs and cheese. Bake at 375°F (190°C) for 15–18 minutes. Pro move: Rotate the pan halfway for even browning. They’re ready when the edges sing “crispy” and the centers whisper “soft.”

You’ll know they’re done when your kitchen smells like a trattoria and you’re already halfway to opening the marinara jar.

How to Serve These Sourdough Breadsticks

Breadsticks deserve a little fanfare. Here are some of my favorite ways to serve them:

Slide them into a mason jar for rustic charm
Fan them out on a wooden board with dips galore (marinara, pesto, garlic butter, ranch)
Bundle with twine and bring to dinner parties as a homemade hostess gift
Pair with soups like minestrone, creamy tomato basil, or chili
Use as dippers for fondue or creamy spinach artichoke dip
Set out as part of a carb-y brunch spread with eggs, cheeses, and jams

Have some leftovers? Crumble them over salads for crunch, toss into soup instead of croutons, or blitz them in a food processor for homemade breadcrumbs (so much flavor!).

Mix It Up: 5 Delicious Twists

Let your creativity (and pantry) lead the way. This easy sourdough breadsticks base recipe is ultra-adaptable:

Everything Bagel – Sprinkle sesame seeds, poppy seeds, dried garlic, and onion flakes on top.
Spicy Cheddar – Add ¼ tsp cayenne + ½ cup shredded sharp cheddar to the dough.
Gluten-Free – Use 1:1 gluten-free flour blend + 1 tsp xanthan gum for structure.
Sweet Cinnamon – Omit garlic and parmesan. Add 1 tsp cinnamon and 1 tbsp sugar, then bake and brush with honey butter.
Pizza Party – Mix in diced pepperoni, mozzarella, and a pinch of Italian seasoning. Dip in warm marinara.

Have fun with it! Half the joy is experimenting with toppings and mix-ins. Don’t be afraid to try bold flavor combos—lemon zest and thyme, chili flakes and lime, or even crushed pistachios for a savory-nutty twist.

Chef’s Corner: Notes & Nostalgia

Over the years, these sourdough breadsticks have seen it all. There was the Great Garlic Overload of 2019 (lesson learned: 2 tsp garlic powder is TOO MUCH), and that one time I accidentally used powdered sugar instead of flour (don’t ask—it was late, I was hungry, and tired). But even with the occasional goof, these sourdough breadsticks always deliver comfort and crave-worthiness.

Want to elevate things even more? Here are a few personal upgrades I love:

Roasted garlic mashed into the dough
Fresh herbs like thyme or sage kneaded in
A brush of truffle oil post-bake for gourmet vibes
A pinch of flaky sea salt on top for crunch and pop

And pro tip: Always double the batch you make. These freeze beautifully, and your future self will thank you.

To freeze: Lay the unbaked breadsticks on a tray, freeze until firm, then transfer to a freezer-safe bag. Bake from frozen—just add 2–3 extra minutes.

Your Questions, Answered

Q: Can I use active sourdough starter instead of discard?
A: Absolutely! Just reduce the baking powder to ½ tsp. Since your starter is already a bit bubbly and active, it’ll lend its own rise to the dough.

Q: Why are my breadsticks dense?
A: You might be over-kneading the dough or adding too much flour. These breadsticks like to be gently handled—treat them like biscuit dough, not a yeasted loaf.

Q: How long do they stay fresh?
A: They’re best fresh out of the oven, but store well in an airtight container for up to 2 days. To re-crisp, pop them in a 350°F oven for 3–5 minutes.

Q: Can I make them ahead of time?
A: Totally. Shape the breadsticks and freeze before baking, or refrigerate the dough for up to 24 hours before rolling and baking. Perfect for prepping ahead for a party or dinner.

Q: Can I make mini versions for snacking?
A: Yes! Cut thinner strips and reduce bake time by a few minutes. These make adorable snack sticks or dippers for lunchboxes.

Nutrition Per Breadstick (approximate)

Calories: 110 | Carbs: 18g | Protein: 3g | Fat: 3g | Fiber: 1g
(Values vary depending on toppings and variations!)

Final Thoughts: Comfort in Carb Form

There’s something so satisfying about transforming a humble sourdough discard into something warm, garlicky, and universally loved. These easy sourdough breadsticks are more than just a snack—they’re a reminder that even the scraps can become something beautiful, tasty, and worth sharing.

So the next time you feed your starter and feel a pang of guilt about the discard, don’t toss it. Whip up a batch of these Easy Sourdough Breadsticks instead, and let the scent of buttery garlic fill your kitchen with joy. And hey, if you’re anything like me, you might just start feeding your starter more often just to have an excuse to make them.