Sourdough Discard Roasted Garlic and Black Pepper Breadstick Twists
Crispy, savory breadstick twists made from sourdough discard, studded with roasted garlic and cracked black pepper. These are tender within and golden-brown outside, perfect for snacking, serving with soup, or offering alongside dinner. The long fermentation develops deep flavor, while the olive oil-and-pepper topping creates a satisfying crunch.
- Prep
- 25 min
- Cook
- 25 min
- Wait
- 2 hr
- Total
- 2 hr 50 min
- Makes
- 12 breadsticks
Steps
Before you start
- Have sourdough discard at room temperature (not straight from the fridge)
- Roast the garlic bulb 30–40 minutes ahead or use pre-roasted cloves
- Preheat oven to 400°F (200°C) about 15 minutes before baking
- Line two baking sheets with parchment paper
Mix the dough
- In a medium bowl, whisk together the sourdough discard (1 cup / 240 ml), all-purpose flour (1.5 cups / 195 g), lukewarm water (¼ cup / 60 ml), and 1.5 teaspoons sea salt (9 g).
- Stir until no dry flour remains and the mixture is shaggy.
- Let it rest for 5 minutes to allow the flour to fully absorb the liquid.
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Ready when: No dry flour visible; dough is shaggy but cohesive
Tip: Stir vigorously—this dough develops gluten through mixing, not extensive kneading.
Knead and incorporate garlic
- Turn the dough onto a lightly floured work surface.
- Knead for 3–4 minutes until it comes together into a smooth, slightly tacky ball.
- Flatten it into a rough rectangle (about 6 × 4 inches / 15 × 10 cm).
- Scatter the chopped roasted garlic (12 cloves, 40 g) and cracked black pepper (1.5 teaspoons) evenly over the top, then fold and knead the dough 2–3 more minutes until the garlic and pepper are distributed throughout.
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Ready when: Dough is smooth, elastic, and garlic is evenly scattered throughout
Tip: If the dough is too sticky to handle, lightly flour your hands, not the dough surface.
First rise
- Shape the dough into a rough ball and place it in a lightly oiled bowl.
- Cover with a damp towel or plastic wrap.
- Let it rise at room temperature for 60–90 minutes until roughly doubled in size.
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Ready when: Dough increases visibly; a poke leaves a slow indent that springs back partway
Tip: Cooler kitchens may take 90 minutes; warmer ones 60 minutes. Don't overproof or the dough will be slack.
Shape and proof
- Turn the risen dough onto a lightly floured surface.
- Using a bench scraper or sharp knife, divide it into 12 equal pieces (each weighing about 2 oz / 55 g).
- Roll each piece into a rope about 8 inches (20 cm) long and ½ inch (1.3 cm) thick.
- Arrange 6 ropes on each parchment-lined baking sheet, spaced about 1.5 inches (4 cm) apart.
- You may then hold the rope at both ends and twist it once or twice for a decorative breadstick shape, or leave them straight—either way is fine.
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Ready when: Dough is divided into 12 even ropes, arranged on baking sheets
Tip: Work quickly so the dough doesn't dry out. Keep unused pieces covered with a damp towel.
Second proof
- Cover the shaped breadsticks loosely with plastic wrap or a damp towel.
- Let them rise at room temperature for 30–45 minutes until slightly puffy and jiggly when gently shaken.
- They should not quite double; they'll puff more in the oven.
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Ready when: Breadsticks are visibly puffier and spring back slowly when poked
Tip: If proofing too fast (too warm), move them to a cooler spot. Underproofing is better than overproofing here.
Brush with oil and seasonOven 400°F / 205°C
- About 10 minutes before baking, preheat the oven to 400°F (200°C).
- Just before baking, brush each breadstick lightly with the finishing olive oil (2 tablespoons / 30 ml total, using about ½ teaspoon per stick).
- Sprinkle the top of each stick with a pinch of fleur de sel or coarse sea salt (divided among the 12 breadsticks), and add an extra few cracks of black pepper if desired.
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Ready when: Oil is absorbed into the dough and salt is distributed on top
Tip: Don't over-oil or the breadsticks will be greasy. A light brush is enough.
Bake until goldenOven 400°F / 205°C
- Bake at 400°F (200°C) for 22–26 minutes, rotating the baking sheets halfway through (around 12–13 minutes).
- The breadsticks are done when they are a deep golden brown on top and bottom, with a crispy exterior.
- Tap the bottom of one breadstick; it should sound hollow.
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Ready when: Deep golden brown on all sides; hollow sound when tapped on the bottom
Tip: If they're browning too fast on top, lower the oven to 375°F (190°C) and bake a few extra minutes.
Cool and finish
- Transfer the breadsticks to a wire rack and let them cool for at least 10 minutes before serving.
- They'll continue to crisp as they cool.
- Store in an airtight container.
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Ready when: Breadsticks are fully cooled and crisp to the bite
Tip: Eat them the same day or within 2 days for the best texture. Reheat in a 350°F (175°C) oven for 3–5 minutes to restore crispness if needed.
Good to know
Tips
- Sourdough discard can be unfed (straight from the fridge, just fed) or several days old; a bit of age adds tang. If using liquid discard, reduce the water in the recipe slightly.
- To roast garlic at home: Cut the top off a whole bulb, drizzle with olive oil, wrap in foil, and bake at 400°F (200°C) for 35–40 minutes until soft and golden. Store roasted cloves in oil in the fridge for up to 2 weeks.
- For a spicier version, add ¼–½ teaspoon of red pepper flakes or a pinch of cayenne to the dough in Step 2.
- These breadsticks pair beautifully with olive oil for dipping, minestrone soup, or alongside a cheese and charcuterie board.
Make ahead
You can prepare the dough through the end of Step 2 up to 12 hours ahead: after kneading in the garlic and pepper, shape the dough into a ball, cover it tightly, and refrigerate. The next day, let it come to room temperature (about 30 minutes) before proceeding with the first rise. This cold fermentation actually deepens the flavor.
Storage & reheating
Room temperature (in an airtight container): up to 2 days. The breadsticks will gradually soften. Refrigerator (airtight container): up to 5 days; refresh in a 350°F (175°C) oven for 3–5 minutes before serving. Freezer (in a freezer bag): up to 3 months; thaw at room temperature for 1 hour, then refresh in a 350°F (175°C) oven for 5–7 minutes.
Substitutions
- roasted garlic cloves, peeled → 2–3 cloves of fresh raw garlic, minced finely. Raw garlic is sharper and more pungent. Use sparingly (2 cloves instead of 12) or the flavor will be overwhelming. Roasted garlic is recommended for a mellow, sweet note.
- black pepper → Freshly grated Pecorino-Romano or Parmigiano-Reggiano (2 tablespoons / 20 g), mixed into the dough, plus extra pepper on top. Adds a sharp, savory note. Reduce the salt slightly if using cheese, as they are both salty.
- all-purpose flour → Whole wheat flour or spelt flour (use 1.75 cups / 210 g to account for increased water absorption). Whole grains will give a denser, earthier texture. Add 2–3 tablespoons extra water if the dough feels too dry.
- extra-virgin olive oil → Unsalted butter (melted) or avocado oil. Butter will create a richer, more pastry-like crumb. Avocado oil is neutral and good if you want to highlight the garlic and pepper.
