14 Crispy Sourdough Discard Breadsticks Perfect for Dipping

You know that jar of tangy sourdough discard in your fridge? Turn it into something irresistible: crispy sourdough discard breadsticks perfect for dipping. These crunchy sticks take humble discard and give it a crunchy, savory life — ideal for weeknight snacks, party platters, or a new side for soups and salads.

Below you'll find 14 different takes on crispy sourdough discard breadsticks perfect for dipping. From garlic-parmesan and everything-bagel to cheesy-stuffed and sweet cinnamon-sugar, each recipe is designed for home bakers. You’ll see realistic prep times, clear steps, and tips to get golden, crisp edges every time.

Pin the ones you love and try a couple this weekend. You’ll get textured crust, tender crumb inside, and that sour tang that makes sourdough discard baking so fun.

1. Classic Crispy Sourdough Discard Breadsticks Perfect for Dipping

These classic sticks are all about crisp edges and a tender interior. Simple herbs and sea salt make them irresistible with any dip. The sourdough discard adds gentle tang and chew. They're perfect for family dinners, soup nights, or a snack when you crave crunch. You’ll notice a toasty smell as they bake and a satisfying crack when you break one.

Ingredients (sourdough discard breadsticks)

• 1 cup sourdough discard, room temperature
• 1 cup warm water (105–110°F / 40–43°C)
• 2 1/4 tsp active dry yeast (1 packet)
• 2 tbsp olive oil, plus more for brushing
• 3 cups all-purpose flour
• 1 1/2 tsp fine sea salt
• 1 tbsp granulated sugar
• 1 tsp dried oregano
• 1 tsp garlic powder
• Coarse sea salt for sprinkling

Instructions (breadsticks for dipping)

1. Prep: In a bowl, mix warm water, sourdough discard, and yeast. Let sit 5 minutes until foamy.
2. Stir in olive oil, sugar, garlic powder, oregano, and salt.
3. Add flour gradually. Mix until a shaggy dough forms.
4. Knead on a lightly floured surface 6–8 minutes until smooth and elastic.
5. Place in an oiled bowl, cover, and let rise 45–60 minutes until about doubled.
6. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
7. Divide dough into 12 pieces. Roll each into a 7–8 inch stick.
8. Place on the sheet, brush with olive oil, sprinkle coarse sea salt.
9. Bake 12–15 minutes until golden-brown and crisp at the edges.
10. Cool 5 minutes on a rack before serving; they’ll crisp more as they cool.

How to Serve It

Serve on a wooden board with small bowls of marinara, garlic butter, and olive oil. Garnish with chopped parsley or grated Parmesan. Pair with hearty soups and crisp salads or a glass of red wine. Store cooled breadsticks in an airtight container up to 2 days; re-crisp in a 350°F (175°C) oven for 5–7 minutes. Make-ahead: freeze baked sticks in a freezer bag, reheat from frozen.

2. Garlic-Parmesan Crispy Sourdough Breadsticks (for Dipping)

These garlic-Parmesan breadsticks are buttery, garlicky, and satisfyingly crisp. The sourdough discard gives a subtle tang under the rich cheese. They're a hit at dinner parties and pasta nights. If you love bold savory flavors, these will disappear fast. Expect a fragrant garlic aroma and a flaky cheese crust.

Ingredients (garlic breadsticks sourdough discard)

• 1 cup sourdough discard, room temperature
• 3/4 cup warm milk (100–110°F / 38–43°C)
• 2 1/4 tsp active dry yeast
• 2 tbsp honey
• 2 tbsp melted butter, cooled
• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 cup grated Parmesan, plus extra for topping
• 2 tbsp melted butter for brushing
• 2 tbsp chopped fresh parsley

Instructions (sourdough discard garlic sticks)

1. Prep: Whisk milk, discard, yeast, and honey. Let sit 5 minutes until foamy.
2. Mix in melted butter, garlic powder, and salt.
3. Stir in flour and Parmesan until a dough forms.
4. Knead 6–8 minutes until smooth; dough should be tacky but not sticky.
5. Let dough rise in an oiled bowl 45 minutes until puffy.
6. Preheat oven to 425°F (220°C). Line a baking sheet.
7. Shape into 12 sticks and place on sheet. Brush with melted butter.
8. Sprinkle with extra Parmesan and parsley.
9. Bake 12–15 minutes until cheese is golden and edges crisp.
10. Cool 5 minutes before serving; check bottoms for golden color.

How to Serve It

Plate with a ramekin of warm garlic butter or marinara. Garnish with extra grated Parmesan and parsley. Pairs well with Caesar salad or spaghetti. Store cooled sticks in a sealed bag up to 2 days; reheat at 350°F for crispness. Make-ahead: freeze unbaked sticks on a tray, then transfer to a bag; bake from frozen, adding 3–5 minutes.

3. Rosemary Sea Salt Crispy Sourdough Discard Breadsticks

Herb-forward and aromatic, these breadsticks feature fresh rosemary for a fragrant bite. The sourdough discard gives a light tang that balances the herb. They’re crisp outside with tender insides. Ideal for autumn dinners and cheese boards. You’ll notice a piney, savory scent as they come from the oven.

Ingredients (herbed sourdough discard breadsticks)

• 1 cup sourdough discard, room temp
• 3/4 cup warm water (105–110°F / 40–43°C)
• 2 1/4 tsp active dry yeast
• 2 tbsp olive oil, plus more for brushing
• 3 cups all-purpose flour
• 1 1/2 tsp fine sea salt
• 1 tbsp fresh rosemary, minced
• 1 tsp lemon zest
• 1 tsp sugar
• Flaky sea salt for finishing

Instructions (rosemary sourdough breadsticks)

1. Prep: Combine warm water, discard, and yeast. Wait 5 minutes for foam.
2. Stir in olive oil, sugar, lemon zest, and rosemary.
3. Add flour and salt; mix to a soft dough.
4. Knead 6–7 minutes until smooth and elastic.
5. Rise in an oiled bowl 40–60 minutes until doubled.
6. Preheat oven to 425°F (220°C) and line a sheet.
7. Shape into 12 sticks, brush with olive oil, and sprinkle flaky salt.
8. Bake 12–14 minutes until golden and crisp around edges.
9. Let rest 5 minutes; rosemary fragrance will intensify.

How to Serve It

Serve with herbed olive oil and a lemon wedge. Garnish with extra rosemary sprigs. Try with roasted tomato dip or manchego cheese. Store in an airtight container up to 2 days; refresh in a hot oven for 5 minutes. Make ahead: par-bake for 6 minutes, cool, freeze, and finish baking when needed.

4. Garlic-Parmesan Crispy Sourdough Discard Breadsticks Perfect for Dipping (Twist with Basil)

This is a bolder garlic-Parmesan stick with fresh basil on top. Crisp crust, garlicky butter, and a hint of herb make every dip pop. Sourdough discard adds tang that pairs with Parmesan. Great for backyard gatherings or weeknight dinners. You’ll taste bright basil and toasty cheese in every bite.

Ingredients (garlic basil breadsticks)

• 1 cup sourdough discard, room temp
• 3/4 cup warm water (105–110°F / 40–43°C)
• 2 1/4 tsp active dry yeast
• 2 tbsp sugar
• 2 tbsp olive oil
• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 cup grated Parmesan, plus shavings
• 2 tbsp melted butter for brushing
• 2 tbsp chopped fresh basil

Instructions (garlic-Parmesan sourdough sticks)

1. Prep: Combine warm water, discard, yeast, and sugar. Wait for foam.
2. Mix in olive oil, garlic powder, and salt.
3. Add flour and Parmesan; stir to form dough.
4. Knead 6–8 minutes until smooth.
5. Proof 45–60 minutes until puffy.
6. Preheat oven to 425°F (220°C) and line baking sheet.
7. Shape into 12 sticks, brush with melted butter, and top with shavings.
8. Bake 12–15 minutes until edges are golden and cheese is toasted.
9. Scatter fresh basil, cool 5 minutes.

How to Serve It

Serve with pesto, marinara, or a plain olive oil dip. Garnish with basil leaves and more Parmesan. Pairs well with tomato salads and grilled vegetables. Store in an airtight container for up to 2 days; reheat to crisp. Make ahead: prepare dough the night before and refrigerate to slow proof; shape and bake next day.

5. Everything Bag Crispy Sourdough Discard Breadsticks

These breadsticks wear everything bagel seasoning for bold savory crunch. Sourdough discard gives a mild tang against sesame and poppy seeds. Crisp on the outside, tender within, they pair with creamy dips. Fans of savory snacks and bagel flavors will love them. Expect an herby, nutty aroma as they bake.

Ingredients (everything sourdough sticks)

• 1 cup sourdough discard, room temp
• 3/4 cup warm water (105–110°F / 40–43°C)
• 2 1/4 tsp active dry yeast
• 1 tbsp sugar
• 2 tbsp olive oil
• 3 cups all-purpose flour
• 1 tsp salt
• 2 tbsp everything bagel seasoning, plus more
• 1 tbsp poppy seeds
• 1 egg, beaten (for wash)

Instructions (everything bag seasoning breadsticks)

1. Prep: Whisk warm water, discard, yeast, and sugar. Let foam 5 minutes.
2. Add olive oil and salt.
3. Stir in flour and everything seasoning until a shaggy dough forms.
4. Knead 6–8 minutes until elastic.
5. Let rise 45–60 minutes until doubled.
6. Preheat oven to 425°F (220°C). Beat egg for wash.
7. Shape into 12 sticks. Brush with egg wash and sprinkle extra seasoning.
8. Bake 12–15 minutes until deep golden and crisp.
9. Cool on a rack 5 minutes.

How to Serve It

Place with hummus, tzatziki, or smoked salmon dip. Garnish with extra seeds or chopped chives. Keep in an airtight container up to 2 days; re-crisp in a hot oven. Make-ahead: shape, freeze on a tray, then bake from frozen plus 3 minutes.

6. Cheddar-Jalapeño Crispy Sourdough Discard Breadsticks

These spicy cheese sticks have shredded cheddar and chopped jalapeño baked into the dough. The sourdough discard adds a tang that balances the heat. Crunchy outside and cheesy inside make them great for game day. If you like a kick with your dip, these will satisfy. Expect a warm, cheesy aroma.

Ingredients (cheddar jalapeño sourdough sticks)

• 1 cup sourdough discard, room temp
• 3/4 cup warm water (105–110°F / 40–43°C)
• 2 1/4 tsp active dry yeast
• 1 tbsp sugar
• 2 tbsp olive oil
• 3 cups all-purpose flour
• 1 tsp salt
• 1 cup shredded sharp cheddar
• 1 jalapeño, seeded and finely chopped
• 2 tbsp melted butter for brushing

Instructions (spicy cheesy sourdough sticks)

1. Prep: Mix warm water, discard, yeast, and sugar. Wait 5 minutes.
2. Stir in olive oil and salt.
3. Add flour, cheddar, and jalapeño, combining until dough forms.
4. Knead 6–8 minutes until smooth; cheddar may be incorporated.
5. Let rise 45–60 minutes until puffy.
6. Preheat oven to 425°F (220°C).
7. Shape into 12 sticks, brush with melted butter.
8. Bake 13–16 minutes until cheese is bubbling and edges are brown.
9. Cool 5 minutes to set cheese.

How to Serve It

Serve with sour cream dip, avocado crema, or tomato salsa. Garnish with sliced scallions. Pairs with cold beer or margaritas. Store in airtight container up to 2 days; reheat briefly to melt cheese. Make-ahead: freeze shaped sticks before baking.

7. Rosemary‑Lemon Crispy Sourdough Discard Breadsticks Perfect for Dipping

Bright lemon zest and savory rosemary make these sticks pop. The sourdough discard adds tang that complements citrus. They offer crisp edges and a light, fragrant crumb. Great with seafood or summer salads. You’ll notice a fresh, citrus-herb aroma that lifts every dip.

Ingredients (lemon rosemary sourdough sticks)

• 1 cup sourdough discard, room temperature
• 3/4 cup warm water (100–110°F / 38–43°C)
• 2 1/4 tsp active dry yeast
• 2 tbsp olive oil
• 3 cups all-purpose flour
• 1 1/2 tsp salt
• 1 tbsp fresh rosemary, minced
• 1 tbsp lemon zest (from 1–2 lemons)
• 1 tbsp honey
• 2 tbsp melted butter for brushing

Instructions (lemon-rosemary breadsticks)

1. Prep: Combine warm water, discard, yeast, and honey. Let foam 5 minutes.
2. Add olive oil, lemon zest, rosemary, and salt.
3. Mix in flour until a soft dough forms.
4. Knead 6–8 minutes until smooth and elastic.
5. Proof 45–60 minutes until doubled in size.
6. Preheat oven to 425°F (220°C).
7. Form 12 sticks, brush with melted butter.
8. Bake 12–15 minutes until golden with crisp edges.
9. Cool 5 minutes; lemon aroma will be pronounced.

How to Serve It

Serve with lemon-herb dip or chilled shrimp cocktail. Garnish with extra lemon zest and rosemary sprigs. Pairs with white wine and fresh salads. Store in airtight container 2 days; reheat to refresh. Make-ahead: refrigerate dough overnight for deeper flavor.

8. Olive & Sundried Tomato Crispy Sourdough Discard Breadsticks

Mediterranean flavors shine in these olive and sundried tomato sticks. Sourdough discard adds mild tang to the olive-briny and sweet-tangy tomatoes. They're crisp, savory, and great for antipasto platters. You’ll taste bright tomato notes and a salty olive finish.

Ingredients (mediterranean sourdough sticks)

• 1 cup sourdough discard, room temp
• 3/4 cup warm water (100–110°F / 38–43°C)
• 2 1/4 tsp active dry yeast
• 2 tbsp olive oil
• 3 cups all-purpose flour
• 1 tsp salt
• 1/2 cup chopped pitted kalamata olives
• 1/3 cup chopped sundried tomatoes (oil-packed, drained)
• 1 tsp dried oregano
• 2 tbsp grated Pecorino Romano (optional)

Instructions (olive sundried tomato sticks)

1. Prep: Mix warm water, discard, yeast. Let sit 5 minutes.
2. Add olive oil, salt, and oregano.
3. Stir in flour, then fold in olives and sundried tomatoes.
4. Knead 6–8 minutes until cohesive.
5. Let rise 45–60 minutes until puffy.
6. Preheat oven to 425°F (220°C).
7. Shape into 12 sticks; sprinkle with Pecorino.
8. Bake 13–15 minutes until golden and crisp.
9. Cool 5 minutes before serving.

How to Serve It

Pair with tapenade, hummus, or soft cheeses like burrata. Garnish with chopped parsley or extra Pecorino. Keep in airtight container up to 2 days; reheat for crispness. Make-ahead: shape and refrigerate overnight for slow rise.

9. Sweet Cinnamon-Sugar Crispy Sourdough Discard Breadsticks

A sweet take for dessert or brunch — cinnamon-sugar breadsticks with a creamy dip. Sourdough discard gives a gentle tang that plays well with sweetness. Crisp exterior, tender inside, and cinnamon aroma fill the kitchen. Perfect for family mornings and dessert boards.

Ingredients (sweet sourdough sticks)

• 1 cup sourdough discard, room temp
• 3/4 cup warm milk (100–110°F / 38–43°C)
• 2 1/4 tsp active dry yeast
• 2 tbsp sugar
• 2 tbsp melted butter, cooled
• 3 cups all-purpose flour
• 1 tsp salt
• 1/2 cup brown sugar (for coating)
• 2 tsp ground cinnamon (for coating)
• 1/4 cup cream cheese, softened (for dip)
• 1 tbsp powdered sugar (for dip)

Instructions (cinnamon sugar breadsticks)

1. Prep: Mix warm milk, discard, yeast, and 2 tbsp sugar. Wait for foam.
2. Stir in melted butter and salt.
3. Add flour and mix until dough forms.
4. Knead 6–8 minutes until smooth.
5. Let rise 45 minutes until doubled.
6. Preheat oven to 400°F (205°C). Line a sheet.
7. Roll into 12 sticks. Brush with butter.
8. Mix brown sugar and cinnamon and coat sticks.
9. Bake 12–14 minutes until golden and fragrant.
10. Mix cream cheese and powdered sugar for a quick dip; cool breadsticks 5 minutes.

How to Serve It

Serve with cream cheese dip or chocolate sauce. Garnish with a dusting of powdered sugar. Pairs with coffee or spiced tea. Store in airtight container up to 2 days; reheat briefly. Make-ahead: bake and freeze, reheat gently.

10. Whole Wheat Honey Crispy Sourdough Discard Breadsticks

These whole-wheat sticks are slightly sweet with honey and nutty flour flavor. Sourdough discard keeps the crumb tender while adding tang. They bake crisp and pair well with cheeses and soups. Great for lunches or hearty salads. You’ll notice a deeper brown color and toasty aroma.

Ingredients (whole wheat sourdough breadsticks)

• 1 cup sourdough discard, room temp
• 3/4 cup warm water (100–110°F / 38–43°C)
• 2 1/4 tsp active dry yeast
• 2 tbsp honey
• 2 tbsp olive oil
• 1 1/2 cups whole wheat flour
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp salt
• 1 tsp cinnamon (optional)
• 1 tbsp sesame seeds (optional)

Instructions (whole wheat honey sticks)

1. Prep: Stir warm water, discard, yeast, and honey; wait for foam.
2. Add olive oil and salt.
3. Mix in whole wheat and all-purpose flour until a soft dough forms.
4. Knead 7–9 minutes until elastic.
5. Proof 45–60 minutes until puffy.
6. Preheat oven to 425°F (220°C).
7. Shape into 12 sticks, brush with water, and sprinkle sesame seeds.
8. Bake 13–16 minutes until brown and crisp.
9. Cool on rack 5 minutes.

How to Serve It

Drizzle with a touch of honey or serve with ricotta and honey. Garnish with toasted sesame or more honey. Pairs with roasted veggies and grain bowls. Store in airtight container for 2 days; reheat to refresh. Make-ahead: refrigerate dough overnight for deeper flavor.

11. Pretzel-Style Crispy Sourdough Discard Breadsticks

These pretzel-style sticks have that signature chewy interior and dark, glossy crust. A quick baking-soda bath gives them pretzel flavor. Sourdough discard brings a subtle tang that suits the pretzel crust. They’re great with mustard dips and beer. Expect a toasty, malty aroma and crisp exterior.

Ingredients (pretzel sourdough sticks)

• 1 cup sourdough discard, room temp
• 3/4 cup warm water (100–110°F / 38–43°C)
• 2 1/4 tsp active dry yeast
• 1 tbsp sugar
• 2 tbsp butter, softened
• 3 cups all-purpose flour
• 1 tsp salt
• 1/3 cup baking soda (for bath)
• Coarse pretzel salt for sprinkling
• Yellow mustard, for serving

Instructions (pretzel breadsticks)

1. Prep: Combine warm water, discard, yeast, and sugar. Let foam 5 minutes.
2. Add butter and salt; stir in flour until dough forms.
3. Knead 7–9 minutes until elastic.
4. Let rise 45–60 minutes until doubled.
5. Preheat oven to 425°F (220°C).
6. Bring 4 cups water and baking soda to a simmer in a wide pan.
7. Shape dough into 12 sticks. Dip each in soda bath ~20–30 seconds, drain.
8. Place on baking sheet, sprinkle coarse salt.
9. Bake 13–15 minutes until deep brown and crusty.
10. Cool 5 minutes; serve with mustard.

How to Serve It

Serve warm with coarse mustard or beer-cheese dip. Garnish with extra pretzel salt. Store at room temp in a paper bag up to 1 day; reheat in oven for 5 minutes. Make-ahead: freeze after baking, reheat from frozen.

12. Cheesy-Stuffed Crispy Sourdough Discard Breadsticks

These indulgent sticks hide a cheesy center that oozes when you break one. Use mozzarella or a mix for stretch and flavor. Sourdough discard keeps the outer crumb tender while the outside crisps. Perfect for feeding a crowd at movie night. You’ll get cheesy pulls and a toasty scent as they bake.

Ingredients (stuffed sourdough breadsticks)

• 1 cup sourdough discard, room temp
• 3/4 cup warm water (100–110°F / 38–43°C)
• 2 1/4 tsp active dry yeast
• 1 tbsp sugar
• 2 tbsp olive oil
• 3 cups all-purpose flour
• 1 tsp salt
• 12 small mozzarella sticks or 1 1/2 cups shredded mozzarella
• 1 tsp Italian seasoning
• 2 tbsp melted butter for brushing

Instructions (cheesy stuffed sticks)

1. Prep: Mix warm water, discard, yeast, and sugar. Wait for foam.
2. Stir in olive oil and salt.
3. Add flour and Italian seasoning until dough forms.
4. Knead 6–8 minutes until smooth.
5. Proof 45–60 minutes until doubled.
6. Preheat oven to 425°F (220°C).
7. Divide into 12 pieces; flatten each, place cheese in center, seal and roll into a stick.
8. Brush with melted butter and sprinkle Italian seasoning.
9. Bake 14–17 minutes until golden and cheese is melted inside.
10. Cool 5 minutes to avoid hot cheese burns.

How to Serve It

Serve with warm marinara or ranch. Garnish with extra Italian seasoning or parsley. Pairs with a crisp salad or wings. Store leftover cooled sticks in fridge up to 2 days; reheat to melt cheese. Make-ahead: freeze before baking and bake from frozen adding a few minutes.

13. Sesame-Chili Crispy Sourdough Discard Breadsticks

These have a toasty sesame crust with a gentle chili kick. Sourdough discard adds background tang that balances the heat. They're crisp and slightly nutty, great with Asian-style dips. If you like a spicy-sesame combo, these are for you. Expect a warm, crunchy bite and fragrant sesame.

Ingredients (sesame chili sourdough sticks)

• 1 cup sourdough discard, room temp
• 3/4 cup warm water (100–110°F / 38–43°C)
• 2 1/4 tsp active dry yeast
• 2 tbsp honey or sugar
• 2 tbsp olive oil
• 3 cups all-purpose flour
• 1 tsp salt
• 1/4 cup sesame seeds
• 1 tsp chili flakes (adjust)
• 2 tbsp soy sauce (for brushing before seeds)

Instructions (sesame chili sticks)

1. Prep: Combine warm water, discard, yeast, and honey; wait for foam.
2. Add olive oil and salt.
3. Stir in flour until dough forms; knead 6–8 minutes.
4. Let rise 45–60 minutes until doubled.
5. Preheat oven to 425°F (220°C).
6. Brush shaped sticks with soy sauce and roll in sesame seeds mixed with chili flakes.
7. Bake 12–15 minutes until golden and seeds toasted.
8. Cool 5 minutes to crisp.

How to Serve It

Serve with chili oil, peanut dipping sauce, or soy-lime dip. Garnish with scallions and more chili flakes. Pairs with cold noodles or grilled skewers. Store airtight up to 2 days; re-toast to refresh. Make-ahead: form and freeze individual sticks before baking.

14. Lemon-Poppy Seed Crispy Sourdough Discard Breadsticks

Light, citrusy, and slightly nutty from poppy seeds, these sticks are a fresh finale. Sourdough discard gives a subtle tang that lifts the lemon flavor. They’re crisp and bright, great for brunch or light desserts. If you like citrus-flavored baked goods, you’ll enjoy these. Expect a clean lemon aroma and delicate crunch.

Ingredients (lemon poppy sourdough sticks)

• 1 cup sourdough discard, room temp
• 3/4 cup warm water (100–110°F / 38–43°C)
• 2 1/4 tsp active dry yeast
• 2 tbsp sugar
• 2 tbsp olive oil
• 3 cups all-purpose flour
• 1 tsp salt
• 1 tbsp lemon zest
• 2 tbsp poppy seeds, plus extra for topping
• 2 tbsp melted butter for brushing

Instructions (lemon-poppy breadsticks)

1. Prep: Mix warm water, discard, yeast, and sugar; let foam 5 minutes.
2. Stir in olive oil, lemon zest, and salt.
3. Add flour and poppy seeds; mix until dough forms.
4. Knead 6–8 minutes until smooth.
5. Proof 45–60 minutes until puffy.
6. Preheat oven to 425°F (220°C).
7. Shape into 12 sticks, brush with melted butter, and sprinkle extra poppy seeds.
8. Bake 12–15 minutes until edges are golden and crisp.
9. Cool 5 minutes; lemon scent will be noticeable.

How to Serve It

Serve with lemon-yogurt dip or honeyed ricotta. Garnish with extra lemon zest for brightness. Pair with brunch spreads or light salads. Store in airtight container up to 2 days; reheat briefly to crisp. Make-ahead: refrigerate dough overnight for deeper flavor development.

You now have 14 different ways to turn sourdough discard into crunchy, flavorful sticks, each built for dipping. From classic sea-salt and garlic-Parmesan to sweet cinnamon and pretzel-style, there’s a version for every craving. Try a few back-to-back — you’ll find how the sourdough discard changes textures and flavors in each variation.

Save or pin the recipes you want to try, and share them with friends and family who love bread and dips. Which flavor are you baking first — a savory garlic-Parmesan or something sweet like cinnamon-sugar? I’d love to hear which one becomes your new go-to snack.