Sourdough Cheesy Breadsticks Recipe

Introduction

Turn your sourdough discard into irresistible, crispy-edged cheesy breadsticks that are perfect for snacking, parties, or cozy nights in. These golden delights combine tangy sourdough flavor with gooey cheese and a satisfying crunch, making them a quick and delicious way to use leftover starter.

Ingredients

• 1 cup sourdough discard
• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 2 tbsp olive oil
• 1 cup shredded cheese (mozzarella, cheddar, or a blend)
• 1 tsp garlic powder (optional)
• Dried herbs like oregano or basil (optional)

Instructions

1. Step 1: In a large bowl, mix sourdough discard, flour, baking powder, salt, olive oil, and garlic powder if using. Stir until combined, then knead by hand for 1–2 minutes until the dough is smooth but not sticky. Add flour or water as needed for the right texture.
2. Step 2: Lightly flour a surface and roll the dough out into a ¼-inch-thick rectangle about 10 by 12 inches. Transfer to a parchment-lined baking sheet, folding the edges of the parchment slightly to catch cheese spills.
3. Step 3: Sprinkle the shredded cheese evenly over the dough, leaving a ½-inch border. Add herbs if desired, and gently press toppings into the dough.
4. Step 4: Bake in a preheated 375°F (190°C) oven for 15–18 minutes, rotating halfway through, until edges are golden and cheese is bubbly.
5. Step 5: Let cool for 2–3 minutes, then slice into 1-inch-wide breadsticks. Serve warm with your favorite dip or enjoy as is.

Tips & Variations

• Use bread flour for a chewier texture or a gluten-free blend with xanthan gum for GF versions.
• Swap olive oil for melted butter or avocado oil for a different richness.
• Try mixing pepperoni under the cheese for a pizza-style twist or sprinkle everything bagel seasoning on top before baking.
• Add diced jalapeños and pepper jack cheese for a spicy flavor boost.
• For a sweet version, skip cheese, brush with melted butter, and sprinkle cinnamon sugar; drizzle icing after baking.

Storage

Store leftover breadsticks in an airtight container at room temperature for up to 2 days or freeze them in a zip-top bag for up to 1 month. To reheat, bake at 350°F (175°C) for 5–7 minutes until warmed through and crisp again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

My dough is way too sticky. What now?

Add flour one tablespoon at a time until it stops sticking. Wetting your hands while kneading can also help manage the dough.

My cheese isn’t melting. Did I mess up?

Pre-shredded cheese often contains anti-caking agents that prevent melting. Shredding your own cheese usually results in better melt and stretch.

Sourdough Cheesy Breadsticks Recipe

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Transform your sourdough discard into irresistible golden, crispy-edged, gooey-centered Sourdough Cheesy Breadsticks. Perfect for game nights, snacks, or impressing guests, these cheesy breadsticks come together quickly with simple pantry staples, offering a tangy twist only sourdough can provide.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 15–18 minutes
• Total Time: 25–28 minutes
• Yield: 12 breadsticks (about 1-inch wide each) 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Dough Ingredients

• 1 cup sourdough discard (straight from the fridge, no feeding needed)
• 1½ cups all-purpose flour (bread flour or gluten-free blend with 1 tsp xanthan gum as substitute)
• 1 tsp baking powder
• ½ tsp salt
• 2 tbsp olive oil (or melted butter/avocado oil)

Cheese and Seasonings

• 1 cup shredded cheese (mozzarella, cheddar, or a mix; vegan options like Violife or Miyoko’s shreds acceptable)
• 1 tsp garlic powder (optional)
• Dried herbs such as oregano, basil, or herbes de Provence (optional)

Instructions

1. Mix the Dough: In a large bowl, combine sourdough discard, flour, baking powder, salt, olive oil, and garlic powder if using. Stir with a fork until the mixture clumps, then knead by hand for 1–2 minutes until smooth but not sticky. Adjust texture by adding flour or water as needed to achieve a pliable, soft dough.
2. Roll It Out: Lightly flour a countertop and roll the dough into a ¼-inch-thick rectangle approximately 10×12 inches. Transfer the dough to a parchment-lined baking sheet, folding edges of parchment slightly to catch any cheese overflow.
3. Cheese It Up: Evenly sprinkle shredded cheese across the dough surface leaving a ½-inch border. Add dried herbs if desired and gently press toppings into the dough.
4. Bake to Perfection: Preheat oven to 375°F (190°C). Bake dough for 15–18 minutes, rotating halfway, until edges are crispy and golden and cheese is bubbling and melted.
5. Slice and Serve: Cool the baked breadsticks for 2–3 minutes to avoid molten cheese burns. Use a pizza cutter or sharp knife to slice into 1-inch-wide sticks. Serve warm alone or with your favorite dips such as marinara, ranch, or pesto.

Notes

• If dough is too sticky, gradually add flour 1 tablespoon at a time until manageable.
• For best cheese melt, shred cheese yourself instead of pre-shredded to avoid anti-caking agents.
• To make ahead, bake fully, cool completely, then freeze in airtight bags. Reheat in oven at 350°F for 5–7 minutes to restore crispiness.
• Don’t over-knead dough to keep breadsticks tender and soft inside.
• Experiment with flavor twists like everything bagel seasoning, pepperoni, veggies, sweet cinnamon-sugar, or spicy jalapeño variations.

Keywords: sourdough breadsticks, cheesy breadsticks, sourdough discard recipe, snack recipe, easy breadstick recipe, tangy breadsticks, quick sourdough snack