Sourdough Discard Dukkah Herb and Seed Breadsticks
Crispy, nutty breadsticks made with sourdough discard and studded with dukkah—a toasted Egyptian spice blend of hazelnuts, sesame seeds, coriander, and cumin. These are perfect for snacking, dipping, or serving alongside soups and salads. The discard adds subtle tang while the dukkah coating delivers bold, aromatic flavor in every crunchy bite.
- Prep
- 20 min
- Cook
- 25 min
- Wait
- 1 hr 30 min
- Total
- 2 hr 15 min
- Makes
- 16 breadsticks
Steps
Before you start
- Have sourdough discard at room temperature and fed (active and bubbly) 4–8 hours after feeding
- Make or measure out the dukkah spice blend ahead
- Line two baking sheets with parchment paper
- Preheat oven 15 minutes before baking
Mix dough
- In a large mixing bowl, combine 1 cup (240 ml) active sourdough discard, 1.5 cups (195 g) bread flour, 0.5 cup (65 g) all-purpose flour, 1 teaspoon (6 g) fine sea salt, 0.5 cup (120 ml) water, and 3 tablespoons (45 ml) olive oil.
- Stir with a wooden spoon or dough whisk until all flour is incorporated and a shaggy dough forms.
- There should be no dry flour pockets.
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Ready when: All flour is hydrated and incorporated
Tip: Don't overwork the dough; it should be loose and slightly sticky at this stage.
First rise
- Cover the bowl loosely with a damp kitchen towel or plastic wrap.
- Let the dough rest at room temperature (68–75°F / 20–24°C) for 60 minutes.
- The dough should rise and become noticeably puffy, with visible air bubbles on the surface.
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Ready when: Dough has increased in volume by about 50% and shows bubbles
Tip: If your kitchen is cold, place the bowl in a turned-off oven with the light on for more consistent warmth.
Shape breadsticks
- Turn the dough out onto a lightly floured work surface.
- Gently stretch and fold it into a rough rectangle about 8×10 inches (20×25 cm).
- Using a bench scraper or sharp knife, divide the dough into 16 equal strips, each about 0.5 inch (1.3 cm) wide and 8 inches (20 cm) long.
- Roll each strip gently between your palms to even out the thickness and create a slight taper at the ends.
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Ready when: All 16 sticks are uniform in length and thickness
Tip: Work gently to avoid degassing the dough; a sticky dough is easier to work with than an over-floured one.
Second rise on baking sheets
- Arrange 8 breadsticks on each prepared baking sheet, spaced about 1.5 inches (4 cm) apart.
- Cover both sheets loosely with damp towels.
- Let them rise at room temperature for 25–30 minutes until they become noticeably puffier and springy to the touch.
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Ready when: Breadsticks are visibly puffed and feel springy when gently pressed
Tip: Don't let them over-proof; they should still have some spring-back when poked gently.
Prepare dukkah coating
- While the breadsticks are rising, combine 0.75 cup (100 g) dukkah spice blend with 3 tablespoons (45 ml) olive oil in a shallow bowl, stirring until the spices are evenly coated and clumpy.
- If using, add 1 teaspoon (6 g) coarse sea salt and 0.5 teaspoon (1 g) dried thyme and mix well.
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Ready when: Dukkah is evenly coated with oil and forms small clumps
Tip: Oil prevents the dukkah from burning and helps it adhere to the breadsticks.
Coat breadsticks
- Once the breadsticks have risen, gently roll each one in the dukkah mixture, pressing gently so the spices adhere to all sides.
- Work in batches of 4–5 sticks at a time to avoid the coating drying out.
- Return each coated stick to its place on the baking sheet.
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Ready when: All breadsticks are evenly coated with dukkah on all sides
Tip: If the dukkah mixture becomes dry, add a few more drops of olive oil to keep it tacky.
Preheat ovenOven 400°F / 205°C
- Preheat your oven to 400°F (200°C) for 15 minutes.
- If you have two racks, position one in the upper-middle and one in the lower-middle of the oven.
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Ready when: Oven is fully preheated
Tip: Use an oven thermometer to confirm your oven's true temperature for more consistent browning.
Bake breadsticksOven 400°F / 205°C
- Place one baking sheet on the upper-middle rack and one on the lower-middle rack.
- Bake at 400°F (200°C) for 12–13 minutes, then rotate the sheets (top to bottom, bottom to top) and swap their left-right positions.
- Bake for another 12–13 minutes until the breadsticks are deep golden brown, with crispy-looking, caramelized spice coatings.
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Ready when: Breadsticks are deep golden brown with crispy, toasted dukkah coating; they sound hollow when tapped on the bottom
Tip: Rotate the sheets midway to ensure even browning; ovens often have hot spots. If the dukkah is browning too fast, lower the temperature to 375°F (190°C).
Cool
- Transfer the baking sheets to a wire cooling rack or place them on the stovetop.
- Let the breadsticks cool for 10–15 minutes on the sheets so the outside hardens and becomes fully crispy.
- They will continue to firm up as they cool.
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Ready when: Breadsticks are cool to the touch and fully crispy
Tip: Don't skip this step; breadsticks will crisp up significantly as they cool, and premature handling can make them soggy.
Good to know
Tips
- Dukkah is a toasted spice blend traditionally made with hazelnuts, sesame seeds, coriander, and cumin. Most Middle Eastern or specialty food stores carry it, or you can make your own by toasting and grinding these ingredients. Store-bought ensures consistent flavor and saves time.
- For maximum crispness, store the cooled breadsticks in a paper bag inside an airtight container, or in an airtight container with a paper towel to absorb excess moisture.
- If your sourdough discard is sluggish or not at peak activity, let it sit for another 2–4 hours at room temperature after feeding. Active, bubbly discard is key to good rise and tang.
- These breadsticks pair beautifully with hummus, labneh, olive dips, or Middle Eastern soups. They're also great served as an appetizer alongside cheeses and cured meats.
Make ahead
Dough can be mixed and refrigerated for up to 8 hours. Let it come to room temperature for 30 minutes, then proceed from the first rise. Shaped, unrisen breadsticks can be frozen on a baking sheet, then transferred to a freezer bag for up to 3 months; bake directly from frozen, adding 5–7 minutes to the baking time.
Storage & reheating
Room temperature in an airtight container for up to 3 days (they lose crispness after 24 hours). To restore crispness, place on a baking sheet and warm in a 350°F (175°C) oven for 3–5 minutes. Freeze in an airtight freezer bag for up to 1 month; reheat directly from frozen in a 350°F (175°C) oven for 5–7 minutes.
Substitutions
- dukkah spice blend (store-bought or homemade) → Za'atar spice blend. Za'atar has similar Middle Eastern roots and provides a lemony, herbaceous flavor. Use the same amount. The breadsticks will be slightly more tart.
- bread flour → All-purpose flour. Use 2 cups (260 g) all-purpose flour in place of the bread flour and all-purpose flour combined. The breadsticks will be slightly less chewy and a bit more tender, which is still delicious.
- extra-virgin olive oil → Melted butter. Use the same amount of melted butter. This adds richness and a slightly more savory note; reduce salt to 0.75 teaspoon (5 g) if desired.
- active sourdough discard, room temperature → 1 teaspoon instant yeast mixed into the dough (reduce water to 0.25 cup / 60 ml). This removes the sourdough tang and replaces the leavening. The breadsticks will be less flavorful but still good. Reduce rising times to 30 minutes and 15 minutes respectively.
