Sourdough Discard Japanese Dashi and Nori Umami Breadsticks

Name: Sourdough Discard Japanese Dashi and Nori Umami Breadsticks
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 24 servings
Cuisine: Japanese
Ingredients: 1 cup (240 ml) sourdough starter discard, unfed, at room temperature; 1½ cups (190 g) all-purpose flour; 2 tablespoons (12 g) dashi powder (hon-dashi or instant bonito-kombu blend); 2 sheets (5 g) dried nori sheets, toasted, finely crumbled or crushed into small flakes; 3 tablespoons (15 g) bonito flakes (katsuobushi), finely minced, finely minced or pulsed to powder; 1 teaspoon (6 g) kosher salt; 1½ tablespoons (22 ml) toasted sesame oil; ¼ cup (60 ml) warm water; fleur de sel or sea salt for finishing (optional)

From the MyKitchenBank Kitchen

Crispy, umami-rich breadsticks made with sourdough discard and infused with the savory flavors of dashi powder and toasted nori. These Japanese-inspired breadsticks combine the tang of sourdough with the depth of bonito flakes and kombu, creating an addictive snack that's perfect with tea, as an appetizer, or alongside soup.

Prep: 20 min
Cook: 18 min
Wait: 1 hr 30 min
Total: 2 hr 8 min
Makes: 24 breadsticks (about 3.5 inches / 9 cm long)

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Steps

Before you start

Measure sourdough discard at room temperature
Have all dry ingredients mixed together before beginning
Preheat oven to 400°F (200°C) about 10 minutes before baking

1
Mix dry ingredients
- In a large mixing bowl, whisk together the all-purpose flour (190 g), dashi powder (12 g), crumbled nori flakes (5 g), minced bonito flakes (15 g), and kosher salt (6 g).
- Stir until the umami ingredients are evenly distributed throughout the flour with no clumps.
- Set aside.
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Ready when: Umami ingredients evenly distributed, no visible clumps
Tip: Sift or whisk the dashi powder and bonito to break up any clumps so they distribute evenly
2
Make dough
- Add the sourdough discard (240 ml) and toasted sesame oil (22 ml) to the dry ingredients.
- Stir with a wooden spoon until a shaggy dough forms.
- If the dough seems very dry and won't come together, add the warm water (60 ml) a tablespoon at a time, stirring until you have a cohesive but slightly sticky dough.
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Ready when: Dough is shaggy and pulls together but may be slightly sticky
Tip: Don't overwork the dough; a few dry streaks are fine. The dough will come together during resting
3
Rest and hydrate dough
- Cover the bowl with a damp kitchen towel and let the dough rest at room temperature for 30 minutes.
- This autolyse period allows the flour to fully hydrate and makes the dough easier to handle.
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Ready when: Dough is cohesive and slightly softer
Tip: A damp towel prevents a skin from forming on the dough surface
4
Knead dough lightly
- Uncover the dough and knead it gently for 2–3 minutes by hand, folding it over itself to build structure without making it tough.
- The dough should be slightly tacky but not sticky enough to stick to your fingers.
- If needed, dust lightly with flour.
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Ready when: Dough is smooth, slightly elastic, and holds its shape
Tip: Light kneading develops gluten without creating a tough, chewy crumb
5
First rise
- Cover the bowl again and let the dough rise at room temperature for 45–60 minutes until it increases by about 50% in volume and feels light and airy.
- The dough should jiggle slightly when the bowl is gently moved.
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Ready when: Dough visibly larger and feels airy; small bubbles visible at the surface
Tip: Rising time varies by room temperature; a warmer kitchen means faster fermentation
6
Preheat oven and prepare baking sheetsOven 400°F / 205°C
- While the dough finishes rising, preheat the oven to 400°F (200°C).
- Line two 16×12-inch (40×30 cm) baking sheets with parchment paper.
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Ready when: Oven reaches 400°F (200°C)
Tip: Preheating ensures the breadsticks bake evenly and crisp up properly
7
Shape breadsticks
- Turn the dough out onto a lightly floured surface.
- Using a bench scraper or knife, divide the dough into 24 equal pieces (about 0.75 ounces / 21 g each).
- Roll each piece into a breadstick about 3.5 inches (9 cm) long and ½ inch (1.3 cm) thick, using your palms.
- The dough will feel slightly springy.
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Ready when: 24 evenly shaped breadsticks, all roughly the same size
Tip: If dough springs back, let it rest 5 minutes before finishing shaping
8
Arrange on baking sheets
- Place 12 breadsticks on each prepared baking sheet, spacing them about ½ inch (1.3 cm) apart.
- They will expand slightly during baking, so don't crowd them.
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Ready when: Breadsticks evenly spaced on both sheets
Tip: Proper spacing prevents sticking and ensures even browning
9
Second rise
- Cover the baking sheets loosely with plastic wrap or a damp towel and let the breadsticks rise at room temperature for 15–20 minutes.
- They should puff slightly and feel less dense when poked gently.
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Ready when: Breadsticks are visibly puffier and feel airy when gently pressed
Tip: Don't let them rise too much or they'll bake too quickly and remain soft inside
10
Bake breadsticksOven 400°F / 205°C
- Remove the plastic wrap and place the baking sheets in the preheated 400°F (200°C) oven.
- Bake for 16–18 minutes, rotating the sheets from top to bottom rack halfway through baking, until the breadsticks are golden brown all over and feel crispy when pressed.
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Ready when: Breadsticks are deep golden brown, crispy on the outside, and sound hollow when tapped
Tip: Rotating the sheets ensures even browning; if browning too fast, lower oven to 375°F (190°C)
11
Cool and finish
- Remove the baking sheets from the oven and let the breadsticks cool on the parchment for 5 minutes.
- While still warm, optionally brush lightly with a bit more sesame oil and sprinkle with fleur de sel or sea salt if desired.
- Transfer to a wire rack to cool completely, about 10 minutes.
- They will continue to crisp as they cool.
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Ready when: Breadsticks are completely cooled and very crispy
Tip: Finishing salt adds brightness; apply while they're still warm so it adheres

Good to know

Tips

For maximum umami punch, look for high-quality bonito flakes and freshly opened dashi powder, as these ingredients lose intensity over time once opened
If your sourdough discard is very thick and stiff, add the warm water incrementally; different starter maintenance methods produce different consistencies
Toast the nori lightly over a gas flame or under a broiler for 10–15 seconds before crumbling if it feels damp or limp—this makes it crispier and enhances its flavor
Serve these warm or at room temperature with miso soup, as a snack with tea, or alongside sashimi and soy sauce for dipping

Make ahead

Shaped breadsticks can be frozen on a baking sheet before the second rise, then transferred to a freezer bag and stored for up to 1 month. Bake straight from frozen, adding 2–3 minutes to baking time. Baked breadsticks can be made up to 3 days ahead and stored in an airtight container.

Storage & reheating

Room temperature, in an airtight container or paper bag, for up to 3 days; they will soften slightly. To recrisp, place on a baking sheet and warm in a 350°F (175°C) oven for 3–5 minutes. Freeze baked breadsticks in an airtight container for up to 1 month; thaw at room temperature or reheat gently in the oven.

Substitutions

dashi powder (hon-dashi or instant bonito-kombu blend) → 1 tablespoon (5 g) dried kombu powder mixed with 1 tablespoon (5 g) finely ground bonito (if making your own dashi). Use this if you can't find ready-made dashi powder; the flavor will be slightly less intense but still deeply umami
dried nori sheets, toasted → 1 tablespoon (3 g) dried seaweed powder or aonori (blue-green seaweed powder). Aonori will give a slightly grassy, herbaceous note instead of the toasted seaweed flavor; reduce to taste
toasted sesame oil → olive oil or vegetable oil (unflavored). The bread will still be excellent but will lose the nutty sesame aroma; use the same amount
bonito flakes (katsuobushi), finely minced → 1 tablespoon (6 g) finely grated Parmigiano-Reggiano or dried shiitake powder. Parmesan adds umami but will shift the flavor profile away from Japanese; shiitake maintains the Asian flavor