30-Minute Sourdough Discard Truffle Oil and Thyme Breadsticks
Crispy, elegant breadsticks made from sourdough starter discard, finished with truffle oil, fresh thyme, and Parmesan cheese. Ready in just 30 minutes using an air fryer, these are perfect for entertaining or a quick snack. The tangy sourdough flavor pairs beautifully with the earthy truffle notes.
Steps
Before you start
- Have your sourdough discard at room temperature (active or inactive starter works)
- Preheat air fryer to 375°F (190°C) for 3 minutes
- Line air fryer basket with parchment paper if needed
Mix the dough
- In a large bowl, combine 1 cup (240 ml) room-temperature sourdough discard, 1 cup plus 2 tablespoons (140 g) all-purpose flour, ½ teaspoon (3 g) kosher salt, and ¼ teaspoon freshly ground black pepper.
- Stir with a wooden spoon or spatula until a shaggy dough forms.
- If the dough is very sticky and won't come together, add 1–2 tablespoons (15–30 ml) water, a little at a time.
- The dough should be slightly tacky but hold together.
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Ready when: Dough forms a shaggy mass and pulls away slightly from the bowl sides
Tip: Don't overwork the dough—stirring for just 1–2 minutes is enough
Rest the dough
- Cover the bowl with a kitchen towel or plastic wrap and let the dough rest at room temperature for 5 minutes.
- This allows the flour to hydrate and makes shaping easier.
Shape breadsticks
- Turn the dough onto a lightly floured work surface.
- Using a bench scraper or knife, divide it into 12 equal pieces.
- Roll each piece between your palms to form a log about 5 inches (13 cm) long and roughly ½ inch (1.3 cm) thick.
- They should be relatively uniform in size so they cook evenly.
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Ready when: 12 uniform breadsticks formed, approximately 5 inches long
Tip: If the dough springs back too much, let it rest for 1 minute, then continue shaping
Brush with truffle oil
- In a small bowl, mix together 2 tablespoons (30 ml) truffle-infused olive oil, 1 tablespoon (3 g) finely chopped fresh thyme, and a pinch more salt.
- Lay the shaped breadsticks on a clean work surface or parchment paper.
- Using a pastry brush or the back of a spoon, lightly brush each breadstick with the truffle oil mixture on all sides.
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Ready when: Breadsticks are evenly coated with the truffle oil and thyme mixture
Tip: Don't oversaturate—a light coating prevents soggy breadsticks
Coat with Parmesan
- Sprinkle the grated Parmigiano-Reggiano cheese (about ⅓ cup or 40 g total) evenly over all the breadsticks.
- You can roll each breadstick in the cheese or use your fingers to press it onto the oiled surface so it adheres.
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Ready when: All breadsticks are coated with a thin, even layer of Parmesan
Tip: Press the cheese firmly so it doesn't fall off during air frying
Air fry the breadsticksOven 375°F / 190°C
- Carefully arrange the breadsticks in a single layer in your preheated air fryer basket at 375°F (190°C), standing them upright or laying them flat with space between each one (they should not touch).
- Air fry for 10–12 minutes, shaking or flipping the basket halfway through (around the 5-minute mark), until the breadsticks are golden brown and crisp on all sides.
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Ready when: Breadsticks are deep golden brown, firm to the touch, and crispy throughout
Tip: If your air fryer is smaller, cook in two batches rather than crowding the basket, which prevents even crisping
Cool and serve
- Transfer the breadsticks to a wire rack or paper towels and let them cool for 2 minutes.
- They will firm up further as they cool.
- Serve warm or at room temperature as an appetizer or snack.
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Ready when: Breadsticks are cooled enough to handle but still warm
Tip: Serve within 30 minutes of cooking for maximum crispness; store leftovers in an airtight container
Good to know
Tips
- These breadsticks are best eaten fresh but stay crispy for up to 2 days when stored in an airtight container—no refrigeration needed.
- If you don't have an air fryer, bake at 400°F (200°C) on a parchment-lined baking sheet for 12–15 minutes, turning halfway through.
- For a spicy kick, add ¼ teaspoon red pepper flakes to the truffle oil mixture or dust the finished breadsticks with smoked paprika.
- Sourdough discard from either freshly fed or unfed starter works equally well; there's no need to feed your starter and wait for it to peak.
Storage & reheating
Store cooled breadsticks in an airtight container at room temperature for up to 2 days. Refresh in a 325°F (163°C) air fryer for 2–3 minutes or in a standard oven at 350°F (175°C) for 3–4 minutes until warm and crispy again. Freeze in an airtight freezer bag for up to 1 month; thaw and refresh before serving.
Substitutions
- truffle-infused olive oil → extra-virgin olive oil or flavored garlic oil. You'll lose the earthy truffle notes, but the breadsticks will still be delicious. Drizzle 2 tablespoons (30 ml) of regular olive oil mixed with ¼ teaspoon minced garlic for a garlic breadstick variation.
- fresh thyme leaves → 1 teaspoon dried thyme or Italian seasoning. Dried herbs are more concentrated; use about one-third the amount. Rosemary or oregano work well too.
- Parmigiano-Reggiano cheese → Pecorino Romano or aged Asiago cheese. Both are sharp, aged cheeses that add similar umami depth. Use the same amount grated.
- sourdough starter discard, unfed or recently fed → 1 cup (240 ml) of active sourdough starter (fed 2–4 hours prior) or unfed starter. Either fed or unfed discard works; fed starter may produce a slightly more open crumb structure.
