Description
Upgrade your dinner with savory sourdough discard breadsticks! Soft, buttery, and begging to be served alongside your favorite soups, salads, and pasta dishes.
Ingredients
Scale
- 1 cup (240g) water warmed to 100 to 110F or 35 to 42C
- 2 1/4 tsp (7g) dry active yeast
- 2 Tbs (30g) granulated sugar
- 1/2 cup (100g) sourdough discard
- 2 Tbs (30g) olive oil
- 2 tsp (9g) fine salt
- 1/2 tsp (3g) granulated garlic
- 3 cups (425g) unbleached all-purpose flour
Instructions
- Combine the yeast and warm water in the bowl of a stand mixer and allow it to sit for 5 minutes until the yeast starts to form little foamy spots on the surface of the water (also referred to as blooming).
- Add the sugar, sourdough discard, olive oil, salt, granulated garlic, and flour to the bowl and start to mix using the dough hook attachment on a stand mixer on low speed.
- Once the dough starts to come together after about a minute on low, increase the speed to medium and knead the dough for 7 minutes. The dough will pull away from the sides and appear nice and smooth once it’s done kneading.
- Lift the arm of the stand mixer and scrape off any dough that’s still on the hook using a dough scraper and add it to the dough ball in the bowl.
- Cover the bowl with the dough with a kitchen towel or cling wrap and allow it to rise for 30 to 60 minutes until it’s doubled in size. If the room is warm it will rise faster. If it’s cold it will rise slower.
- Once your dough has risen, sprinkle a few tablespoons of flour onto a clean work surface and dust your hands a bit then using a dough scraper, pull your risen dough out onto the floured work surface.
- Weigh the dough on a kitchen scale and divide the total weight by 12 since this recipe makes 12 breadsticks. Total weight should be approximately 820 – 830 grams.
- Portion out the dough into 12 equally sized dough balls, approximately 69 to 70 grams each.
- Next, take a dough ball and pull up the ends and the sides to help make the underside smooth and taught and then pinch the gathered sides together to keep the surface tension on the outside of the dough.
- Press the dough with your hands flattened and start to roll, pulling your hands away from each other so that it starts to lengthen the dough into a sort of rope.
- Shape the dough 6 to 7 inches in length. Once you have it to your desired length, if there’s a seam remaining on the bottom of the rope from where you did the initial pinching, place that seam side down on a parchment or silicone mat lined baking sheet.
- Continue until you’ve shaped all 12 breadsticks, leaving enough space between each breadstick for them to expand when they rise and bake. 12 breadsticks will fill approximately two half-sheet pans.
- Cover the sheet pans of breadsticks with a large kitchen towel or cling wrap and preheat your oven to 400F.
- Allow your breadsticks to rise for 30 to 60 minutes until puffed up and doubled in size.
- Once they’re doubled in size, place them in the preheated 400F oven and bake for 12 to 14 minutes until they’re nice and golden brown.
- Once they’re baked, allow 5 minutes to cool slightly before enjoying. They’ll still be delicious and perfectly tender up to 3 days.
- Leftover breadsticks can be kept in an airtight container or resealable bag.