Cheesy Sourdough Breadsticks

These sourdough cheesy breadsticks transform your discard into the most addictive snack you'll make all week. I created this recipe during lockdown when I needed quick comfort food without a grocery run, and now they've become my go-to for everything from Netflix nights to dinner party appetizers.

I first made these during a snowstorm when we were craving something warm and cheesy but couldn't get to the store. My husband declared them better than our local pizzeria's breadsticks, and now they're requested at least weekly.

Ingredients

• 1 cup sourdough discard: The star of the show that adds tang and complexity. Use it cold straight from the fridge without feeding.
• ½ cups all purpose flour: Creates the structure. Look for unbleached flour for best flavor.
• 1 tsp baking powder: Provides lift without waiting for a rise. Check freshness by dropping a pinch in hot water it should fizz vigorously.
• ½ tsp salt: Balances the flavors. Kosher salt has a cleaner taste than table salt.
• 2 tbsp olive oil: Creates that golden crust and rich flavor. Choose a good quality one you enjoy the taste of.
• 1 cup shredded cheese: The gooey hero. A mix of mozzarella and sharp cheddar creates the perfect balance of melt and flavor.
• 1 tsp garlic powder: Optional but recommended. Adds depth without the risk of burning that fresh garlic has.
• Dried herbs: Italian seasonings like oregano and basil complement the cheese perfectly. Fresh rosemary is also wonderful if you have it.

Step-by-Step Instructions

Mix the Dough:

Combine sourdough discard, flour, baking powder, salt, olive oil, and garlic powder in a large bowl. Start with a fork until ingredients begin to come together, then switch to using your hands. Knead for 1 to 2 minutes directly in the bowl until you have a smooth, pliable dough that feels like play dough. The dough should pull away from the sides of the bowl but still feel soft and not dry.

Roll It Out:

Sprinkle a light dusting of flour on your counter and place the dough in the center. Using a rolling pin, roll the dough into a rectangle about ¼ inch thick and approximately 10×12 inches in size. Keep the thickness even for consistent baking. Transfer carefully to a parchment-lined baking sheet, which will prevent sticking and make cleanup easier.

Cheese It Up:

Distribute your shredded cheese evenly across the surface of the dough, leaving about a half inch border around all edges. This border prevents cheese from melting off the sides and burning. Sprinkle any dried herbs or additional seasonings over the cheese layer. Press everything gently into the dough with your palms to help it adhere during baking.

Bake to Perfection:

Place the baking sheet in a preheated 375°F oven on the middle rack. Bake for 15 to 18 minutes, rotating the pan halfway through cooking time for even browning. Watch for golden edges and bubbly cheese. The bottom should be crisp and golden when lifted with a spatula, and the cheese should be completely melted with some caramelized spots.

Slice and Serve:

Remove from oven and allow to cool just 2 to 3 minutes on the baking sheet. Using a pizza cutter or sharp knife, slice into strips about 1 inch wide. Serve immediately while the cheese is still stretchy and the exterior is crisp.

The baking powder in this recipe is my secret weapon. I discovered its importance after making a batch without it when I ran out. The texture was completely different much denser and less satisfying. Now I always keep baking powder stocked specifically for these breadsticks.

Make Ahead and Storage

These breadsticks are best enjoyed fresh from the oven when the cheese is melty and the exterior is perfectly crisp. However, you can prepare the dough up to 24 hours in advance and store it covered in the refrigerator. Allow the chilled dough to sit at room temperature for 15 minutes before rolling out.

Leftovers can be stored in an airtight container for up to 3 days. Reheat in a 350°F oven for 5 minutes to restore some crispness. The microwave works in a pinch but will give you a softer breadstick without the crispy exterior.

Dipping Sauce Pairing Ideas

Elevate these breadsticks by serving them with complementary dips. My family favorite is a simple marinara sauce spiked with red pepper flakes for a touch of heat. For something creamy, try a garlic aioli or ranch dressing. When I want to impress guests, I make a quick pesto dipping sauce with fresh basil, garlic, pine nuts, parmesan, and olive oil blended together.

Troubleshooting Tips

If your dough feels too sticky, resist the urge to add too much flour. Add just one tablespoon at a time until the dough is manageable but still soft. Overflouring results in tough breadsticks.

For extra flavor, try brushing the edges with garlic butter before baking. This creates a beautifully fragrant golden crust that makes the breadsticks even more irresistible.

If your cheese isn't browning, switch the oven to broil for the final minute of baking. Watch carefully as it can burn quickly under the broiler.

Recipe FAQs

→ Can I use active sourdough starter instead of discard?

Yes, you can use active starter instead of discard. The breadsticks might rise a bit more and have a slightly stronger tang, but the recipe works well with both!

→ How long do these breadsticks stay fresh?

They're best eaten fresh from the oven, but will keep for 2 days in an airtight container at room temperature. Reheat in a 350°F oven for 5 minutes to restore crispness.

→ Can I freeze the dough or baked breadsticks?

You can freeze the unbaked dough for up to 1 month - just thaw in the refrigerator before rolling and baking. Baked breadsticks can be frozen for up to 3 months and reheated directly from frozen at 350°F for 8-10 minutes.

→ What are the best dips to serve with these breadsticks?

Marinara sauce, ranch dressing, garlic butter, pesto, or a simple olive oil with balsamic vinegar all complement these breadsticks beautifully. For something special, try a creamy roasted red pepper dip.

→ How can I make these breadsticks dairy-free?

Use a high-quality dairy-free cheese alternative like Violife or Miyoko's shreds, which melt similarly to regular cheese. Make sure to check that your sourdough starter was made without dairy components.

→ Can I make these ahead for a party?

Yes! Prepare the dough and store it in the refrigerator for up to 24 hours. When ready to serve, roll out, top with cheese, and bake. Alternatively, bake them ahead and reheat at 350°F for 5-7 minutes just before serving.