Sourdough Discard Korean Soy Garlic and Scallion Biscotti
Twice-baked sourdough biscotti infused with umami-rich soy sauce, roasted garlic, and fresh scallions. The sourdough discard creates a tender crumb that becomes wonderfully crispy after the second bake, making these ideal for dipping in coffee, tea, or broth. A savory Korean-inspired take on the Italian classic.
- Prep
- 25 min
- Cook
- 55 min
- Wait
- 1 hr 15 min
- Total
- 2 hr 35 min
- Makes
- 24 biscotti (about 1.5 oz/42 g each)
Steps
Before you start
- Preheat oven to 375°F (190°C)
- Have sourdough discard at room temperature (not cold from the fridge)
- Mince garlic and scallions ahead so they're ready to mix in
- Line a baking sheet with parchment paper
Mix wet ingredients
- In a large bowl, whisk together the sourdough discard, soy sauce, and sesame oil until well combined and smooth, about 1 minute.
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Ready when: mixture is smooth with no lumps
Tip: Whisk thoroughly so the soy sauce and sesame oil incorporate fully into the discard and don't separate during baking.
Combine dry ingredients
- In a small bowl, whisk together the flour, kosher salt, baking powder, and black pepper.
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Ready when: dry ingredients are evenly mixed
Fold in dry mixture
- Pour the dry ingredients into the wet mixture.
- Using a wooden spoon or spatula, fold gently but thoroughly until just combined—do not overmix.
- The dough will be thick and slightly sticky, similar to a stiff cookie dough.
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Ready when: no visible streaks of dry flour remain
Tip: Overmixing develops gluten and can make the biscotti tough. Fold just until the flour disappears.
Add garlic and scallions
- Fold in the minced garlic, sliced scallions, and sesame seeds (if using) until evenly distributed throughout the dough.
- Be gentle but thorough.
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Ready when: garlic, scallions, and seeds are visibly mixed throughout
Tip: Don't crush the scallions more than necessary—they should stay in distinct pieces for texture.
Shape first loaf
- Transfer the dough onto a 9×13-inch (23×33 cm) parchment-lined baking sheet.
- Using slightly damp hands or a damp spatula, shape the dough into a long log about 14 inches (36 cm) long, 3 inches (7.5 cm) wide, and 1 inch (2.5 cm) tall.
- Keep the shape compact and even.
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Ready when: log is evenly shaped and compact
Tip: Damp hands prevent sticking without adding extra flour, which would toughen the biscotti.
First bakeOven 375°F / 190°C
- Place the baking sheet in a preheated 375°F (190°C) oven.
- Bake for 25–30 minutes, until the log is light golden brown and firm to the touch.
- The internal temperature should reach about 200°F (93°C) when tested with an instant-read thermometer inserted in the center.
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Ready when: log is light golden, firm, and springs back gently when pressed
Tip: A slightly underbaked log is better than overbaked here—it should still be a bit soft inside so the slices don't shatter during the second bake.
Cool the log
- Remove the baking sheet from the oven and let the log cool on the sheet for 10 minutes.
- This allows it to firm up slightly so it slices cleanly without falling apart.
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Ready when: log is cool enough to handle safely
Tip: Don't skip this cooling step or the warm log will crumble when you cut it.
Slice and arrange
- Using a serrated bread knife, carefully slice the log on a slight diagonal into pieces about ¾ inch (2 cm) thick.
- Stand each slice upright on the same baking sheet, spacing them about ½ inch (1.25 cm) apart.
- Some slices may break slightly—that's fine; place them cut-side down.
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Ready when: all slices are cut and arranged upright on the sheet
Tip: A serrated knife with a gentle sawing motion cuts cleaner than a straight blade. If slices crack, keep the pieces and arrange them standing up.
Second bake for crispnessOven 375°F / 190°C
- Return the baking sheet to the 375°F (190°C) oven.
- Bake for 12–15 minutes until the cut surfaces are golden and the biscotti are completely crisp and dry to the touch.
- About halfway through (at 6–7 minutes), flip each slice to the other side so they dry and brown evenly.
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Ready when: biscotti are golden on both sides and feel completely dry and hard when cooled slightly
Tip: Don't skip the flip. Turning them ensures even crisping and browning on both sides. They should sound slightly hollow when tapped.
Cool completely
- Remove the baking sheet from the oven and let the biscotti cool on the sheet for 5 minutes, then transfer to a wire cooling rack.
- Let them cool completely—at least 20 minutes—before storing.
- They will crisp further as they cool.
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Ready when: biscotti are cool to the touch and sound crisp when tapped
Tip: Patience here pays off—biscotti continue to harden and dry as they cool, so don't store them warm or they'll soften.
Good to know
Tips
- Sourdough discard works beautifully here because it adds tang and structure without needing active leavening. The discard should be bubbly and active, fed 4–8 hours prior for best results.
- These biscotti are savory, perfect for dunking into hot broth, tea, or coffee. They pair especially well with Asian soups or as an accompaniment to a cheese board.
- For extra flavor depth, roast the minced garlic in a small pan with 1 tsp sesame oil over medium heat for 1–2 minutes until fragrant, then cool slightly before folding into the dough.
- Store in a dry place away from humidity. If they soften over time (rare, but possible in very humid kitchens), recrisp them by spreading on a baking sheet and baking at 300°F (150°C) for 5–8 minutes, then cool again.
Make ahead
Dough can be mixed and refrigerated in an airtight container for up to 2 days before shaping and baking. Bring to room temperature (about 30 minutes) before proceeding with shaping.
Storage & reheating
Room temperature: Store in an airtight container or resealable bag for up to 2 weeks. Biscotti stay crisp if kept dry. Freezer: Freeze in a freezer-safe bag for up to 3 months; no thawing needed—eat straight from the freezer or let them sit at room temperature for 10 minutes.
Substitutions
- toasted sesame oil → extra-virgin olive oil (use 1 tbsp/15 ml). Olive oil will reduce the toasted sesame flavor but adds richness. Use a good quality for best results.
- scallions (green onions) → fresh chives, finely chopped. Chives provide a milder onion flavor. Use the same amount. For a more robust flavor, substitute with an additional 2 cloves minced garlic.
- soy sauce → tamari or low-sodium soy sauce (use the same amount). Tamari is a wheat-free option with similar depth. Low-sodium soy reduces salt content slightly—taste and add ¼ tsp salt to compensate if needed.
- all-purpose flour → whole wheat flour (use 1½ cups/180 g whole wheat + ¼ cup/30 g all-purpose flour). Whole wheat adds nuttiness and color. Mix it with some all-purpose flour to keep the crumb tender; pure whole wheat makes denser biscotti.
