Sourdough Discard Chinese Five-Spice and Star Anise Breadsticks
Crispy, fragrant breadsticks made from sourdough discard infused with Chinese five-spice powder, toasted star anise, and Sichuan peppercorns. These savory sticks deliver warming spice notes and a satisfying crunch, perfect as an appetizer, snack, or accompaniment to Asian soups and noodle dishes. The sourdough adds subtle tang and chewy texture, while the spice blend creates an aromatic, complex flavor profile.
- Prep
- 20 min
- Cook
- 25 min
- Wait
- 1 hr 30 min
- Total
- 2 hr 15 min
- Makes
- 18–20 breadsticks (about 4 inches / 10 cm long)
Steps
Before you start
- Have your sourdough discard at room temperature and fed within the last 4–8 hours for best rise
- Preheat your oven to 400°F (200°C) and position a rack in the upper-middle section
- Line two baking sheets with parchment paper
- Toast the whole star anise in a dry skillet over low heat for 1 minute until fragrant, then let cool before grinding
Mix the dough
- In a medium bowl, combine the room-temperature sourdough discard, all-purpose flour, five-spice powder, ground star anise, crushed Sichuan peppercorns, and sea salt.
- Stir with a fork until a shaggy dough forms.
- Drizzle in 1 tablespoon of toasted sesame oil and stir until the oil is fully incorporated and the dough comes together as a cohesive mass.
- If the dough feels dry, add the water 1 teaspoon at a time.
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Ready when: Dough is cohesive, slightly tacky, and holds together without being sticky
Tip: Don't overwork the dough; it should be shaggy and relaxed, not kneaded smooth, so the breadsticks stay tender inside
Rest the dough
- Cover the bowl with a kitchen towel or plastic wrap and let the dough rest at room temperature for 45 minutes.
- This allows the flour to fully hydrate and the spices to bloom into the dough.
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Ready when: Dough is noticeably softer and slightly puffy
Shape the breadsticks
- Turn the dough onto a lightly floured work surface.
- Gently stretch and shape it into a rough rectangle about 10 inches long and 6 inches wide.
- Using a bench scraper or sharp knife, cut the rectangle lengthwise into two strips, then cut each strip crosswise into 9–10 equal pieces, creating sticks about 4 inches long and ½ inch wide.
- Space them about 1 inch apart on the two prepared baking sheets.
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Ready when: Sticks are evenly cut and arranged with consistent spacing
Tip: Don't stretch the dough too aggressively; a gentle hand yields more tender breadsticks. If the dough springs back, let it rest 5 minutes before finishing the cutting
Final proof and brush
- Cover the baking sheets loosely with kitchen towels and let the breadsticks proof at room temperature for 30–40 minutes until they look slightly puffy and feel springy when gently poked.
- Meanwhile, whisk together the remaining ½ tablespoon of sesame oil with 1 teaspoon of water.
- Just before baking, brush each stick lightly with the sesame oil mixture, then sprinkle with black sesame seeds if using.
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Ready when: Sticks are visibly puffier and spring back slowly when poked
Tip: The proofing time depends on room temperature; in a warm kitchen, check at 25 minutes to avoid over-proofing
Bake the breadsticksOven 400°F / 205°C
- Place the baking sheets in the preheated 400°F (200°C) oven on the upper-middle rack.
- Bake for 20–25 minutes, rotating the sheets halfway through (around the 12-minute mark) for even browning.
- The breadsticks are done when they are deep golden-brown, sound hollow when tapped on the bottom, and feel completely crisp throughout.
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Ready when: Golden-brown exterior, hollow when tapped, fully crisp throughout with no soft spots
Tip: If the breadsticks brown too quickly on top, tent them loosely with foil for the final 5 minutes to prevent burning while the interior crisps up
Cool and serve
- Transfer the baking sheets to a wire cooling rack or leave them in the turned-off oven with the door slightly ajar for 5 minutes.
- This allows residual steam to escape and the sticks to firm up completely.
- Serve warm or at room temperature with soup, noodles, or as a standalone snack.
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Ready when: Breadsticks are completely cool to the touch and snap when bent
Tip: Cooling in the oven (door ajar) prevents the sticks from becoming chewy as they cool down
Good to know
Tips
- Sourdough discard that is recent (fed 4–8 hours ago) will give better rise and a less sour flavor. Older, unfed discard works too but yields denser sticks and stronger tang.
- Toast whole spices (star anise especially) just before grinding to maximize their volatile aromatics; pre-ground spices lose potency over time.
- These breadsticks are best enjoyed within 24 hours of baking, while they are crispest. After that, they soften slightly but remain flavorful.
- Pair with Chinese soups (wonton, egg drop), Vietnamese pho, or Japanese miso broth to make the spice notes shine.
Make ahead
Shaped breadsticks can be covered and refrigerated for up to 8 hours before baking. Proof them directly from the cold oven for 40–50 minutes at room temperature before brushing and baking. Alternatively, freeze the unbaked sticks on a baking sheet, then transfer to a freezer bag for up to 1 month; bake from frozen, adding 5–8 minutes to the baking time.
Storage & reheating
Store cooled breadsticks in an airtight container at room temperature for up to 3 days. To restore crispness, reheat on a baking sheet at 350°F (175°C) for 3–5 minutes. For longer storage, freeze in an airtight container or freezer bag for up to 2 months; thaw at room temperature for 30 minutes, then recrisp in a 350°F (175°C) oven for 5 minutes.
Substitutions
- Chinese five-spice powder → 1 teaspoon ground cinnamon + ½ teaspoon ground cloves + ¼ teaspoon ground white pepper. Homemade five-spice blend if you don't have the powder on hand; the flavor will be slightly warmer and less anise-forward
- Sichuan peppercorns → ½ teaspoon freshly ground black pepper. Loses the unique numbing, citrusy tingle of Sichuan pepper but still provides heat and spice
- toasted sesame oil → neutral oil (vegetable, canola, or light olive oil) with a pinch of sesame extract (optional). Neutral oil works but loses the distinctive sesame aroma; add a drop of sesame extract if available to restore some fragrance
- black sesame seeds → white sesame seeds, nigella seeds, or crushed pistachios. White sesame seeds are milder; nigella adds earthiness; pistachios add richness and a slight green note
