Easy Sourdough Discard Garlic Bread Recipe

Wasting sourdough discard feels like throwing away free flavor, and honestly, it’s kind of painful once you realize how good it can be. Most people keep discard in the fridge and forget about it until it smells like regret.

This garlic bread recipe fixes that problem in the best way possible. It turns that “extra” discard into something buttery, crispy, and so garlicky it should probably come with a warning label.

And the best part is it doesn’t need fancy shaping skills or perfect fermentation timing. You just mix, bake, and suddenly you look like someone who knows what they’re doing in the kitchen.

1. Sourdough Discard Garlic Breadsticks

Garlic breadsticks solve a very specific craving: you want garlic bread, but you also want something snacky that you can dip like a gremlin. Regular breadsticks can taste dry and boring, but sourdough discard makes these chewy, flavorful, and slightly tangy.

They bake up with crisp edges and a soft center, and the garlic butter soaks in just enough without making them soggy. I also love that they feel “restaurant-style” without needing any deep frying or complicated dough handling.

If you’ve ever dipped breadsticks in marinara and thought, why doesn’t this taste like heaven at home, this is your fix.

Ingredients

• Sourdough discard (unfed or fed)
• All-purpose flour
• Warm water
• Olive oil
• Salt
• Instant yeast (optional but helps speed things up)
• Garlic (fresh minced or grated)
• Butter
• Italian seasoning
• Parmesan cheese
• Chopped parsley (optional)

Step-by-Step Instructions

1. Mix sourdough discard, warm water, olive oil, salt, and flour in a bowl until it forms a sticky dough. Keep it soft because stiff dough makes sad breadsticks.
2. Add instant yeast if you want faster rise, then knead for about 3–4 minutes until the dough looks smoother. Don’t overdo it because you’re not trying to build a bodybuilding dough.
3. Cover the bowl and let the dough rise for 45–90 minutes until slightly puffy. It doesn’t need to double perfectly, it just needs to relax.
4. Roll the dough into a rectangle on a floured surface, then cut into strips using a knife or pizza cutter. Make them thick if you want chewy breadsticks and thin if you want crisp ones.
5. Twist each strip gently and place them on a lined baking tray. Twisting gives those crispy ridges that grab the garlic butter like it’s their job.
6. Melt butter and mix it with minced garlic, Italian seasoning, and a pinch of salt. Brush it generously over the breadsticks before baking.
7. Bake at 425°F (220°C) for 12–15 minutes until golden. Brush again with garlic butter right after baking for maximum flavor payoff.
8. Sprinkle parmesan and parsley on top while they’re hot. Let them cool for 3 minutes before eating unless you enjoy burning your mouth for no reason.

Why You’ll Love It

These breadsticks taste like something you’d get at a pizza place, but they’re fresher and way more flavorful. The sourdough discard adds a little tang that makes the garlic butter taste even richer.

Tips

For extra punch, mix a tiny bit of garlic powder into the butter along with fresh garlic. Serve them with warm marinara or creamy ranch and suddenly it’s snack time perfection.

2. Sourdough Discard Pull-Apart Garlic Bread Rolls

Pull-apart garlic rolls are dangerous because you don’t eat one, you eat five without realizing what happened. The discard makes these rolls soft, fluffy, and slightly chewy, which is exactly what you want when they’re soaked in butter.

They’re perfect for pasta nights, soups, or that moment when you open the fridge and realize dinner is basically “random leftovers.” I love making these because they look impressive, but the effort level stays surprisingly low.

And the smell while they bake is honestly unfair to anyone living in the same house.

Ingredients

• Sourdough discard
• Bread flour (or all-purpose flour)
• Warm milk
• Sugar
• Salt
• Instant yeast
• Butter (melted)
• Egg
• Garlic
• Parmesan cheese
• Italian seasoning
• Fresh parsley (optional)

Step-by-Step Instructions

1. Mix warm milk, sugar, and yeast in a bowl and let it sit for 5 minutes until foamy. This step makes sure the yeast wakes up and does its job.
2. Add sourdough discard, egg, salt, melted butter, and flour, then stir until the dough comes together. The dough should feel soft but not runny.
3. Knead for about 6–8 minutes until smooth and elastic. A good knead makes the rolls fluffy instead of dense.
4. Cover and let rise for 60–90 minutes until doubled. If your kitchen is cold, give it more time and don’t panic.
5. Divide dough into small balls and place them snugly in a greased baking dish. Keeping them close helps them bake into that pull-apart style.
6. Melt butter and mix with minced garlic, Italian seasoning, and a little salt. Brush the tops generously before baking.
7. Bake at 375°F (190°C) for 20–25 minutes until golden brown. The tops should look shiny and lightly crisp.
8. Brush with more garlic butter after baking and sprinkle parmesan over the hot rolls. Let them rest 5 minutes so they don’t collapse when you pull them apart.

Why You’ll Love It

These rolls are soft inside, buttery on top, and loaded with garlic flavor without being greasy. The sourdough discard gives them that “bakery bread” taste without needing a full sourdough schedule.

Tips

If you want extra richness, add a spoon of sour cream to the dough. Pair them with creamy tomato soup or Alfredo pasta and you’ve got a meal that feels like comfort food royalty.

3. Crispy Sourdough Discard Garlic Flatbread

Flatbread is the fastest way to get garlic bread energy without committing to a full loaf. This version turns discard into a thin, crispy, pan-style garlic bread that feels like something you’d pay for at a trendy café.

It’s crunchy at the edges, slightly chewy in the middle, and ridiculously easy to customize. I like it because it works when I’m impatient, and let’s be real, that’s most days.

If you want garlic bread in under 30 minutes, this recipe basically becomes your new personality.

Ingredients

• Sourdough discard
• All-purpose flour
• Olive oil
• Salt
• Baking powder
• Garlic
• Butter
• Parmesan cheese
• Chili flakes (optional)
• Fresh herbs (parsley, basil, or oregano)

Step-by-Step Instructions

1. Mix sourdough discard, flour, baking powder, salt, and olive oil until a soft dough forms. Baking powder helps it puff slightly without needing a rise.
2. Rest the dough for 10 minutes so it becomes easier to roll. This step makes a huge difference for texture.
3. Roll it out thin on a floured surface. Thin dough gives crisp flatbread, while thick dough makes it more chewy.
4. Heat a skillet over medium-high heat and cook the flatbread for 2–3 minutes per side until golden spots form. Keep the heat steady so it cooks without burning.
5. Melt butter and mix in minced garlic, parmesan, and herbs. Brush it heavily on the hot flatbread right after it comes off the pan.
6. Sprinkle chili flakes if you want a little kick. Slice into strips or triangles while it’s still warm.

Why You’ll Love It

This flatbread gives you crispy garlic bread vibes without turning your kitchen into a baking project. The tangy sourdough flavor makes it taste deeper and more addictive than regular flatbread.

Tips

For extra crispiness, cook it with a drizzle of olive oil in the pan instead of dry cooking. Serve it with hummus, marinara, or even a creamy garlic dip if you’re feeling extra.

4. Sourdough Discard Garlic Bread Loaf (No Fancy Shaping)

Sometimes you want actual garlic bread slices, not twists, rolls, or snack shapes. This loaf gives you that classic sliceable garlic bread feel, but the discard adds flavor and makes the crumb softer and slightly chewy.

It’s not the kind of loaf that needs perfect scoring or artisan drama. You bake it in a simple loaf pan and it still comes out looking like you knew what you were doing.

And once you slice it and slather garlic butter on it, it’s basically impossible to stop.

Ingredients

• Sourdough discard
• All-purpose flour
• Warm water
• Instant yeast
• Sugar
• Salt
• Olive oil
• Butter
• Garlic
• Italian seasoning
• Parmesan cheese

Step-by-Step Instructions

1. Mix warm water, sugar, and yeast in a bowl and let it foam for 5 minutes. This ensures the loaf rises properly.
2. Add sourdough discard, salt, olive oil, and flour, then mix until a shaggy dough forms. It should feel slightly sticky but workable.
3. Knead for 8 minutes until smooth and elastic. A good knead makes the loaf soft instead of crumbly.
4. Let the dough rise in a covered bowl for 60–90 minutes until doubled. Don’t rush this or you’ll get a dense loaf.
5. Shape into a log and place into a greased loaf pan. Let it rise again for 30–45 minutes until puffy above the rim.
6. Bake at 375°F (190°C) for 30–35 minutes until golden. Tap the loaf and listen for a hollow sound to confirm it’s baked through.
7. Melt butter with garlic and Italian seasoning. Brush it over the warm loaf immediately after baking so it soaks into the crust.
8. Sprinkle parmesan over the top while it’s still warm. Let cool at least 15 minutes before slicing so it doesn’t turn gummy.

Why You’ll Love It

This loaf gives you real garlic bread slices with a soft interior and a buttery crust. The sourdough discard adds that subtle tang that makes it taste richer and more homemade.

Tips

For a stronger garlic hit, add roasted garlic paste instead of raw garlic. Serve slices alongside lasagna, chili, or creamy chicken pasta for the kind of dinner that feels like a win.

5. Cheesy Sourdough Discard Garlic Bread Muffins

Garlic bread muffins sound weird until you eat one, then suddenly it makes perfect sense. These are basically little savory garlic bombs with cheesy edges and a soft, fluffy center.

They bake faster than a loaf, and they’re perfect when you want portion control, even though portion control rarely survives garlic butter. I like these because they feel like something you’d get at a café next to soup.

Also, they reheat beautifully, which means you can snack on them the next day like a responsible adult.

Ingredients

• Sourdough discard
• All-purpose flour
• Baking powder
• Salt
• Egg
• Milk
• Melted butter
• Garlic
• Shredded mozzarella
• Parmesan cheese
• Italian seasoning
• Chopped parsley

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C) and grease a muffin tin. You want the edges to crisp up instead of sticking.
2. Whisk flour, baking powder, salt, and Italian seasoning in a bowl. This keeps the seasoning evenly spread through every muffin.
3. In another bowl, mix sourdough discard, egg, milk, melted butter, and minced garlic. Stir until smooth.
4. Combine wet and dry ingredients gently until just mixed. Overmixing makes muffins tough, and nobody wants chewy muffins.
5. Fold in mozzarella and parmesan. Save a little cheese to sprinkle on top for those crispy golden bits.
6. Spoon batter into muffin cups and top with extra cheese. Bake for 18–22 minutes until golden and set in the middle.
7. Brush warm muffins with melted garlic butter right after baking. This step makes them taste like real garlic bread instead of regular muffins.

Why You’ll Love It

These muffins feel rich, cheesy, and savory without needing yeast rising time. The discard adds flavor and keeps them from tasting flat like basic quick bread.

Tips

If you want extra crunch, sprinkle a little parmesan on the muffin tin edges before baking. Pair them with chicken soup, tomato basil soup, or a fresh salad for an easy meal upgrade.

6. Sourdough Discard Garlic Bread Pizza Toast

This one is for those days when you want garlic bread and pizza at the same time, and you refuse to choose. The sourdough discard becomes the base of a thick toast-style bread that gets crispy, buttery, and perfect for toppings.

It’s basically garlic bread that decided to be more fun. I love making this when I have random leftover cheese and sauce in the fridge.

It’s not fancy food, but it tastes like comfort food done right.

Ingredients

• Sourdough discard
• All-purpose flour
• Salt
• Baking powder
• Olive oil
• Butter
• Garlic
• Pizza sauce
• Mozzarella cheese
• Parmesan cheese
• Italian seasoning
• Pepperoni or veggies (optional)

Step-by-Step Instructions

1. Mix sourdough discard, flour, baking powder, salt, and olive oil into a thick batter. It should spread but still hold shape.
2. Spread the mixture onto a lined baking tray into a thick rectangle. Keep it even so it bakes consistently.
3. Bake at 425°F (220°C) for 12–15 minutes until firm and lightly golden. This sets the bread before toppings.
4. Melt butter and mix with minced garlic and Italian seasoning. Brush it all over the baked base while it’s still hot.
5. Spread pizza sauce on top and add mozzarella, parmesan, and any toppings you like. Don’t overload it or the center turns soggy.
6. Bake again for 8–10 minutes until the cheese bubbles and browns slightly. Let it cool for a few minutes before slicing.

Why You’ll Love It

This recipe gives you crispy garlic bread edges with gooey pizza cheese on top. The sourdough discard adds flavor that makes it taste way better than basic toast pizza.

Tips

For extra crunch, bake the base with a light sprinkle of parmesan before adding sauce. Serve it with a simple side salad so you can pretend you made a balanced meal.

7. Sourdough Discard Garlic Butter Skillet Biscuits

Skillet biscuits are for people who want bread fast but still want it to taste homemade. This version uses discard to add flavor and tenderness, and the garlic butter makes them taste like they belong next to a steak dinner.

They come out fluffy, slightly crisp on the bottom, and ridiculously buttery. I’ve made these when I didn’t have yeast, and honestly, they saved dinner.

They also work as breakfast biscuits if you don’t mind garlic showing up at 9 a.m.

Ingredients

• Sourdough discard
• All-purpose flour
• Baking powder
• Salt
• Cold butter
• Milk or buttermilk
• Garlic
• Melted butter
• Chopped parsley
• Parmesan (optional)

Step-by-Step Instructions

1. Preheat oven to 425°F (220°C) and grease a cast iron skillet or baking dish. The skillet gives the bottoms a perfect crisp.
2. Mix flour, baking powder, and salt in a bowl. Add cold butter and rub it in until crumbly.
3. Stir in sourdough discard and milk until the dough comes together. Keep it slightly sticky so the biscuits stay soft.
4. Pat the dough out and cut into biscuit rounds. If you don’t have a cutter, use a glass and pretend it’s a professional tool.
5. Place biscuits in the skillet close together. That closeness helps them rise taller and stay tender.
6. Bake for 14–18 minutes until golden. Melt butter with garlic and brush over the biscuits as soon as they come out.
7. Sprinkle parsley and parmesan on top. Let them sit for 5 minutes so the butter settles into the biscuit layers.

Why You’ll Love It

These biscuits taste rich and savory without needing yeast or long rise times. The sourdough discard gives them a slightly tangy depth that makes the garlic butter taste even better.

Tips

If you want them extra tender, use buttermilk instead of milk. Serve them with chili, roasted chicken, or creamy gravy and you’ll feel like dinner suddenly leveled up.

8. Sourdough Discard Garlic Bread Croutons

Croutons don’t get enough respect, but once you make them garlic-buttery and sourdough-flavored, they become the star of the salad. These croutons turn discard dough or leftover sourdough discard bread into crunchy little cubes of flavor.

They’re perfect for soups, Caesar salads, or snacking straight from the jar like a chaotic kitchen goblin. I love them because they make boring meals taste exciting.

And they store well, which means you get multiple wins from one baking session.

Ingredients

• Sourdough discard bread (or baked discard flatbread)
• Butter
• Olive oil
• Garlic
• Salt
• Black pepper
• Italian seasoning
• Parmesan cheese (optional)

Step-by-Step Instructions

1. Cut sourdough discard bread into small cubes. Keep them similar size so they crisp evenly.
2. Melt butter and mix with olive oil, minced garlic, salt, pepper, and Italian seasoning. The oil helps them crisp without burning.
3. Toss bread cubes in the garlic butter mixture until coated. Make sure every cube gets love, not just the top ones.
4. Spread them on a baking tray in a single layer. Crowding makes them steam instead of crisp.
5. Bake at 375°F (190°C) for 12–18 minutes, stirring halfway through. Pull them out when they look golden and feel crunchy.
6. Sprinkle parmesan while hot if you want extra savory flavor. Cool completely before storing so they stay crisp.

Why You’ll Love It

These croutons taste like garlic bread in crunchy bite-size form. The sourdough flavor makes them deeper and more addictive than store-bought ones.

Tips

For extra flavor, add a pinch of smoked paprika to the butter mix. Use them on creamy soups or Caesar salad where their crunch really stands out.

Final Thoughts

Sourdough discard garlic bread is one of those things that feels like a cheat code because it turns “waste” into something you actually crave. Once you try even one of these recipes, you’ll start saving discard on purpose instead of treating it like a kitchen problem.

Pick the version that matches your mood, whether you want rolls, breadsticks, or a quick flatbread you can slap in a pan. And if you end up making two in one week, don’t worry, I won’t judge.