Sourdough Discard Roasted Garlic and Parmesan Breadsticks

Name: Sourdough Discard Roasted Garlic and Parmesan Breadsticks
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 1 cup (240 ml) sourdough starter discard, unfed, at room temperature; 1½ cups (190 g) all-purpose flour; ¼ cup (60 ml) warm water, about 90°F (32°C); 1 teaspoon (6 g) kosher salt; 2 tablespoons (30 ml) olive oil; ⅓ cup (80 g) roasted garlic cloves, peeled and roughly chopped; ½ cup (50 g) Parmesan cheese, finely grated, finely grated (about 2 oz); ½ teaspoon (2½ ml) freshly ground black pepper; ½ teaspoon (2 g) garlic powder; ¼ teaspoon (1.3 ml) fleur de sel or sea salt flakes, for topping (optional)

From the MyKitchenBank Kitchen

Crispy, golden breadsticks made from sourdough discard and studded with sweet roasted garlic cloves and sharp Parmesan cheese. These are perfect for dipping in soup or enjoying as a savory snack. The discard creates a tender crumb with subtle tang, while the roasted garlic adds mellow sweetness and the cheese provides a savory, umami finish. Ready in about an hour.

Prep: 20 min
Cook: 18 min
Wait: 22 min
Total: 1 hr
Makes: 24 breadsticks (about 4 inches each)

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Steps

Before you start

Preheat oven to 425°F (220°C)
Have your sourdough discard at room temperature
Roast garlic ahead if not already done (see tip for quick method)
Line two baking sheets with parchment paper

1
Mix the dough
- In a large bowl, combine the room-temperature sourdough discard, all-purpose flour, warm water, kosher salt, and olive oil.
- Stir with a wooden spoon until a shaggy dough forms, about 2–3 minutes.
- The mixture should come together with no dry flour visible in the bowl.
- If using a stand mixer, use the paddle attachment on low speed for 2 minutes.
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Ready when: All dry flour is incorporated and dough is shaggy
Tip: Don't overwork the dough; it should be slightly sticky and loose, not a tight knead.
2
Rest and bulk rise
- Cover the bowl with a damp kitchen towel and let the dough rest at room temperature for 15 minutes.
- This allows the flour to hydrate and makes the dough easier to fold.
- After 15 minutes, gently fold the dough onto itself two or three times to build light structure, then cover again.
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Ready when: Dough looks slightly puffed and is soft to touch
Tip: Wet your hands lightly before folding to prevent sticking; handle gently to preserve air bubbles.
3
Mix in garlic and cheese
- Uncover the dough and sprinkle the chopped roasted garlic, grated Parmesan cheese, black pepper, and garlic powder over the surface.
- Using damp hands, gently fold these ingredients into the dough, working from the edges toward the center 4–5 times until distributed throughout.
- The dough should remain slightly sticky and airy.
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Ready when: Garlic and cheese are evenly distributed throughout the dough
Tip: Wet your fingers to prevent sticking and to keep the dough from tearing as you fold.
4
Second rise in oiled pan
- Lightly oil a 9×13-inch (23×33 cm) baking pan with about 1 teaspoon of olive oil.
- Transfer the dough to the pan and gently press it into an even layer, about ½ inch thick.
- The dough should reach the edges but not overfill.
- Cover loosely with the damp towel and let rise at room temperature for 7 minutes.
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Ready when: Dough is visibly puffy and springs back slowly when gently poked
Tip: If the dough springs back too quickly, wait another 2–3 minutes; if it doesn't spring back at all, it has overproofed and will yield denser sticks.
5
Cut into breadsticksOven 425°F / 220°C
- Preheat the oven to 425°F (220°C) if not already done.
- Using a bench scraper or sharp knife, cut the dough into 24 sticks by first cutting 4 vertical lines down the length of the pan (creating 5 equal columns), then making 5 horizontal cuts across (creating 6 rows).
- You will have 24 sticks, each about 4 inches long and ½ inch wide.
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Ready when: Dough is cut into 24 equal pieces
Tip: Use quick, downward cuts without sawing; wet your knife between cuts to prevent sticking.
6
Transfer to baking sheets
- Divide the breadsticks between two parchment-lined baking sheets, placing them ½ inch apart in a single layer.
- Gently separate any sticks that are still stuck together.
- If desired, lightly brush the tops with a tiny bit of olive oil and sprinkle with sea salt flakes.
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Ready when: All breadsticks are separated and evenly spaced on baking sheets
Tip: Don't crowd the sticks; they need air circulation to bake evenly and crisp up properly.
7
Bake until goldenOven 425°F / 220°C
- Place both baking sheets in the preheated 425°F (220°C) oven, one on the middle rack and one on the upper rack.
- Bake for 16–18 minutes, rotating the sheets halfway through (at 8–9 minutes) so they brown evenly.
- The breadsticks are done when they are deep golden brown on top and sound hollow when tapped on the bottom.
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Ready when: Breadsticks are deep golden brown, crispy on top, and sound hollow when tapped
Tip: If the tops brown too quickly but the bottoms are still pale, lower the oven to 400°F (200°C) and extend baking by 2–3 minutes. Oven temperatures vary, so keep an eye on them.
8
Cool and serve
- Remove the baking sheets from the oven and let the breadsticks cool on the pans for 3–5 minutes, then transfer them to a wire rack or serving plate.
- They will continue to firm up as they cool.
- Serve warm or at room temperature with marinara sauce, hummus, olive tapenade, or your favorite dipping sauce.
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Ready when: Breadsticks are firm enough to handle without breaking
Tip: Cooling slightly allows the interior to set; they are best enjoyed within a few hours of baking while still crispy.

Good to know

Tips

Make your own roasted garlic by halving a whole head of garlic, drizzling with olive oil, wrapping in foil, and baking at 400°F (200°C) for 30–35 minutes until soft and golden. Cool, then squeeze the cloves out of their skin. Store unused roasted garlic in a covered container in the refrigerator for up to 1 week, or freeze it in ice-cube trays with olive oil.
Sourdough discard should be unfed (discarded before feeding your starter), not fresh from a feeding, or the yeast activity will cause over-proofing. If your discard is very active and bubbly, reduce the rise time by 2–3 minutes.
For extra crispy breadsticks, lightly brush the cut dough with a thin layer of olive oil mixed with a pinch of garlic powder before baking.
These breadsticks are best served warm but are still delicious at room temperature. To serve them warm after baking, wrap them loosely in a clean kitchen towel to retain steam and keep them soft inside with a crispy exterior.

Make ahead

You can prepare the dough through step 3 (after mixing in garlic and cheese) up to 8 hours ahead. Cover and refrigerate; let it come to room temperature for 15–20 minutes before pressing into the pan and proceeding with step 4. Alternatively, cut the sticks and refrigerate them on the baking sheets (covered) for up to 4 hours, then bake directly from cold, adding 2–3 minutes to the bake time.

Storage & reheating

Store cooled breadsticks in an airtight container at room temperature for up to 2 days. To refresh, warm them in a 350°F (175°C) oven for 3–4 minutes until crispy. You can also freeze baked breadsticks in an airtight freezer bag for up to 1 month; reheat from frozen at 375°F (190°C) for 6–8 minutes.

Substitutions

roasted garlic cloves → Fresh garlic cloves, thinly sliced and sautéed in 1 tablespoon olive oil until golden (about 3 minutes), then cooled. Fresh roasted garlic can be harsher than true roasted garlic; use less (about 3 cloves thinly sliced) to avoid overpowering the dough.
Parmesan cheese, finely grated → Pecorino Romano cheese, finely grated. Pecorino is sharper and saltier; use the same amount but reduce the kosher salt by ¼ teaspoon to avoid over-salting.
all-purpose flour → Bread flour. Bread flour will yield slightly chewier, more chewy breadsticks; reduce the water slightly to 3 tablespoons if the dough feels too wet.
roasted garlic cloves → Garlic-infused oil mixed into the dough (1 tablespoon) plus omit the fresh roasted garlic. This simplifies the recipe but provides less texture; the garlic flavor is more subtle. Omit garlic powder if using garlic-infused oil.