Sourdough Discard Garlic Butter Breadsticks
These garlic butter breadsticks are one of my favorite ways to use sourdough discard. Delicious, fluffy and easy to make.
Servings: 24 breadsticks
Calories: 102kcal
Equipment
- 1 spatula,
Ingredients
Breadsticks
- ¾ cup plus 1 tbsp warm water (between 100℉-110℉; see Note 1)
- 2 tsp instant yeast
- 1 tbsp olive oil, plus more for greasing the bowl
- 1 tbsp granulated sugar
- 1 ½ tsp salt
- 2 ½ cups all purpose flour, plus about ⅓ cup for kneading
- ½ cup sourdough discard
Garlic Herb Butter
- ½ cup salted or unsalted butter, melted
- 1 ½ tsp dried parsley
- 1 ½ tsp garlic powder
- Salt, to taste (see Note 3)
Instructions
- In a bowl or measuring cup, combine water, yeast, olive oil, sugar and salt and whisk
- Let sit for 5 minutes or until foamy (see Note 2)
- In a large bowl, combine flour, yeast mixture and sourdough discard
- Mix with a spatula or your hands until combined and a dough forms
- Lightly flour a large work surface then turn out the dough
- Knead for 6-7 minutes until smooth and the dough lightly springs back when poked, kneading about an extra ⅓ cup of flour into the dough (you can use a stand mixer as well, but it's not necessary)
- Lightly grease the mixing bowl then return the dough to the bowl; cover and let rise for 2 hours or until doubled in size
- Once the dough has doubled, return it to the work surface and roll it out to a thickness of about 1 inch
- Using a pizza cutter or sharp knife, cut into strips of equal size
- Line a large baking sheet with parchment paper
- Optionally twist strips twice then place close together on the baking sheet (it's okay if they're touching)
- Cover and allow to rise for another 30 minutes
- To make the garlic butter, mix together the melted butter, dried parsley, garlic powder and salt
- Preheat oven to 350℉
- Brush all the garlic butter all over the breadsticks
- Bake for 13-15 minutes or until very lightly golden
- Allow to cool for 5 minutes before pulling apart and serving
Notes
Note 1: Use a thermometer to sure the water is between 100℉ and 110℉. If the water is too cold, the yeast won't activate. If the water is too hot, it will kill the yeast. If you don't have a thermometer, test the water on your wrist. It should feel warm, but not hot.
Note 2: You don't need to let instant yeast bloom, but I prefer to let it sit until foamy before adding it to my dough to ensure it's active. This way, you'll know right away if there's an issue with the yeast instead of later on when your dough doesn't rise correctly. I also normally keep my discard in the fridge so blooming the yeast first helps ensure I don't have any issues from adding cold discard to the dough.
Note 3: You can use either salted or unsalted butter for this recipe. Just adjust the amount of salt added based on what you're using.
Nutrition Facts are calculated automatically and may be inaccurate.
Nutrition
Serving: 1 breadstick | Calories: 102kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 181mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 1mg