Directions
- 1Mix water and yeast; let sit for 5-10 minutes until frothy.
- 2Add sourdough discard, egg, sugar, salt, and butter; mix well.
- 3Add flour.
- 4Mix in a stand mixer on low for 5-8 minutes, or knead by hand for 10-12 minutes.
- 5Form the dough into a ball and place in a bowl to rise for 1-2 hours, or until doubled in size.
- 6Once risen, punch down the dough to release air bubbles. Divide the dough into 8-10 sections weighing between 80g and 100g each.
- 7Use a rolling pin to flatten each dough section, then roll it into a long, skinny shape.
- 8Place the breadsticks on a parchment-lined baking tray and cover with a towel to rise for 1 hour. Dough should double in size.
- 9Preheat oven to 425°F. Right before baking, brush with egg wash.
- 10Bake for 8-11 minutes.
- 11While baking, melt butter and add Parmesan, garlic, pepper, salt, and dried basil.
- 12Once baked, brush the breadsticks with the garlic-Parmesan mixture.
- 13Let rest for 5-10 minutes before serving with marinara sauce.
Ingredients
- 250 g warm water
- 100 g sourdough discard
- 1 egg
- 1 g sugar
- 7 g yeast
- 10 g salt
- 60 g butter
- 500 g flour
- 1 egg
- 0.25 cup butter
- 1 splash olive oil
- 2 garlic cloves
- 1 tsp pepper
- 1 tsp salt
- 1 taste Parmesan
- 1 taste dried basil
Equipment
bowlscalemeasuring cupwhiskrolling pinbaking sheetovenbench scrapergarlic press
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