Sourdough Discard Garlic Bread

November 7, 2025

35 minutes or up to 1 hr 35 min if allowing rise

easy

1 loaf (serves 6–8)

If you bake sourdough even occasionally, you probably have a jar of discard sitting in your fridge that you keep telling yourself you’ll “use soon.” I’ve been there more times than I can count. Rather than tossing it or trying to cram it into pancakes again, I started experimenting with something simple and savory: garlic bread made with sourdough discard.

This recipe came out of one of those “what do I have in the kitchen right now?” moments. I had a bit of discard, a few cloves of garlic, and some butter. What came out of the oven that day was golden, crisp on the edges, soft in the middle, and loaded with buttery, garlicky goodness…and honestly, it’s become one of my favorite ways to use up discard.

It’s quick to make, and you don’t need to fuss with feeding your starter or waiting overnight. You can mix, bake, and have it on the table in about half an hour (or let it rest for an hour if you want that pillowy, fluffy texture). I love serving it alongside pasta, soup, or even just a big salad.

If you’re looking for an easy, flavorful way to give your sourdough discard new life, this garlic bread is the perfect little project. Let’s get baking.

Reviews

Ingredients:

Adjust Servings

	1 cup sourdough discard
	1 ½ cups all-purpose flour
	1 tsp baking powder
	½ tsp salt
	2 tbsp olive oil
	¼ cup water or milk

For the Garlic Butter:

	4 tbsp unsalted butter, softened
	3–4 cloves garlic, minced
	1 tbsp fresh parsley, chopped or 1 tsp dried
	¼ tsp salt
	Optional: 2 tbsp grated Parmesan or mozzarella cheese

Directions

Step 1

Set your oven to 400°F and line a baking sheet with parchment paper.

Mark as complete

Step 2:

In a large mixing bowl, add sourdough discard, all-purpose flour, baking powder, and salt. Pour in olive oil and water or milk. Using a wooden spoon or your hands, start to bring the mixture together. The dough should begin to pull away from the sides of the bowl as it comes together.

Mark as complete

Step 3

The dough should feel soft and pliable, similar to pizza dough. If it feels too sticky and clings to your hands, sprinkle in a tablespoon or two of extra flour, one at a time, until it becomes workable. If it feels too dry or crumbly, add a teaspoon of water or milk at a time until it smooths out.

Mark as complete

Step 4:

Turn the dough out onto a lightly floured surface and knead it gently for about 2–3 minutes, just until it forms a smooth ball. This helps develop a little structure and elasticity.

Mark as complete

Step 5:

If you want a lighter, fluffier bread, place the dough ball back in the bowl, cover it loosely with a clean kitchen towel or plastic wrap, and let it rest at room temperature for about 1 hour. If you prefer a chewier, denser bread—or if you’re short on time—you can skip this step and proceed straight to shaping.

Mark as complete

Step 6

Lightly dust your countertop or a large cutting board with flour to prevent sticking. Place the dough on top and use your hands to gently flatten it. Press the dough out into a rough oval or round shape, about 1 inch thick. You can also shape it into a rectangle if you prefer a more traditional garlic bread look that’s easy to cut into strips. Try to keep the thickness even so that it bakes uniformly.

Mark as complete

Step 7:

Line a baking sheet with parchment paper or lightly grease it with olive oil. Carefully transfer your shaped dough onto the sheet. If you want a rustic look, you can use your fingertips to gently dimple the top of the dough—this will also help the garlic butter settle into little pockets of flavor later on.

Mark as complete