OTHER BAKES - Cookies/Biscuits/Bars/Crackers/Scones
Crispy Sourdough Discard Breadsticks
June 20, 2020
| Recipe by Bake with Paws
When I have too much of sourdough discard, I will make it into crackers or bread sticks. I used the same recipe of Herbed Sourdough Crackers to make this crispy breadsticks. But, I increased the oil by a little.
I also have other Sourdough Crackers recipes that you may like to try too:
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.
Recipe - Crispy Sourdough Discard Breadsticks
INGREDIENTS:
300g sourdough discard
80g butter, soften or room temperature or Olive Oil
Dried ingredients:
180 all purpose flour
80g butter, soften or room temperature or Olive Oil
Dried ingredients:
180 all purpose flour
1 tsp sea salt
2 tsp baking powder
2 tsp baking powder
4 tsp herbs de Provence or any mixed dried herbs of your choice
2 Tbsp toasted sesame seeds (optional)
1 Tbsp chia seeds (optional)
METHOD:
- In a bowl of mixer, combine all dried ingredients, add in sourdough discard and butter or oil. Mix with paddle attachment until all well combined. Shape into a ball and cover with cling film and rest for 30 minutes. You may also leave in the fridge overnight and bake the next day.
- Preheat oven to 180C and lined the baking trays.
- Transfer the dough onto a clean floured surface and cut into 3 portions. Shape each dough into a square dish. Roll out the dough to a thickness of 1 - 1.5 mm approximately.
- Cut into thin strips 11 - 12 cm long and 1.5 cm wide with a pizza cutter or knife. Twist each strip and arrange on the prepared baking tray.
- Bake at preheated oven for 10 - 13 minutes or until lightly golden brown and crispy. Rotate the pan half way of baking.
- Transfer to a cooling rack and repeat baking with the rest of remaining dough.
- Keep the bread sticks in an airtight container.
Hi BwP. I like your recipes a lot. Recently tried your sugar butter buns and came out fluffy and soft. Can u please provide me the link or recipe for making sourdough from scratch. I have asked u this before but have forgotten the link or YouTube blogger. By the way I just saw your potato doughnuts bun on YouTube. Good job!. Thanks Chloe
ReplyDeleteHi Chloe,
DeleteI remember you. Thank you for following my posts and trying the recipe. I am glad to hear your kind feedback.
I learnt from here:
https://www.youtube.com/watch?v=m6pGkOuZnrk&t=20s
Thanks for watching!
Cheers and happy baking :)
Thanks for this useful informative blog to sharing step by step.
ReplyDeleteThank you for visiting my blog. My pleasure to share :)
DeleteThanks for this great recipe! Made it a few days ago, and my hubby can't stop eating it. Neither can i! He just requested me to make it again!
ReplyDeleteHi, thank you for trying this recipe. Actually, I just made some yesterday in different shape and they gone so fast. lol...
DeleteThanks for your kind feedback :)
Cheers and happy baking...
I made these yummy breadsticks second time today, and the first time was only few days ago. Thank you so much for sharing your recipes.
ReplyDeleteI found your blog when i was searching recipes for sourdough starter and been felt love with your recipes. I also made the banana soft bread, sugar bread twist, and will try many more ��
Hi, thank you for trying the recipes I shared and also for your kind feedback. In fact, I just made this breadstick yesterday but in difference shape. It gone for fast and addictive...
DeleteHappy baking and have fun :)
Thank you for these lovely recipes. Tried these out and came out perfect.
ReplyDeleteHi Jaclyn,
DeleteThanks for trying this recipe and your kind feedback..
Cheers :)
is there no water in this recipe?
ReplyDeleteHi, thanks for asking. Yes, no water added. Cheers :)
DeleteHi, does the discard needs to be active ? no feeding require? thanks much:)
ReplyDeleteHi, Sourdough discard is used and do not require to be active for sourdough sticks or crackers baking.
DeleteCheers :)
Tried the crispy sticks today. Very nice and crispy. Thank you.
ReplyDeleteHi, thanks for trying and your kind feedback. Glad to hear that you like it too.
DeleteCheers :)
Hi Yeanley, can i replace the bread flour with whole meal flour instead.
ReplyDeleteHi, Thanks for reading this recipe. I did not use bread flour except from the sourdough discard. I used plain flour (all purpose flour). You can mix with whole meal like 50% maybe.
DeleteCheers :)
Hi. How long do these keep for? (assuming they are not eaten too quickly.) Would you think that they would freeze? Thanks Tina
ReplyDeleteHi, Thanks for reading this recipe. I have kept them for about 3 weeks untouched in airtight container when I made double the recipe and still taste ok. How long you plan to keep? If less than 3 weeks. I think in the fridge should be fine. If longer then you may freeze them.
DeleteCheers :)
Greetings bake with paws, i dont have all purpose flour. Can i replace it to high protein flour or low protein flour? Thanks
ReplyDeleteHi Nicole, Thanks for reading this post. Yes, you can. Maybe with low protein flour.
DeleteCheers :)
They were not crispy- more like a pretzel. How do I get them crispy?
ReplyDeleteHi, Thank you for trying. In order to get a crispy crackers or bread stick, please roll the dough to very thin and twice them. And also bake longer but don't burnt them.
DeleteCheers :)