Use up your discard in the most delicious way — no fancy shaping, just quick, cheesy, garlicky goodness in under an hour.
If you’ve ever wondered what to do with your extra sourdough discard, these cheesy breadsticks are your answer. They’re soft and fluffy on the inside, golden and crispy on the outside, and packed with savory, cheesy flavor. Best part? They’re ready in just 30 minutes of hands-on time — perfect for busy weeknights or spontaneous cravings.
Why You’ll Love This Recipe
- Quick & easy – only 20 minutes of rising time
- Uses sourdough discard – no waste, all flavor
- Customizable – change the cheese, herbs, or add your favorite toppings
- Family-friendly – kids and adults alike devour these
Ingredients You’ll Need
- ¾ cup warm water – think bath temperature
- 1 tsp active dry yeast – for a fast rise
- 1 tsp sugar – to activate the yeast
- 1 tsp garlic salt – adds a savory kick
- 1 tbsp olive oil – makes the dough tender
- ½ cup sourdough discard – adds depth of flavor
- 2¼ cups all-purpose flour – classic and reliable
- 2 tbsp melted butter – brushed on before baking
- ½ tsp garlic powder
- ½ tsp dried parsley
- ½ tsp dried oregano
- ½ tsp Italian seasoning
- ¼ tsp salt & ¼ tsp black pepper
- 1 cup shredded mozzarella – melt factor
- ½ cup grated Parmesan – salty, nutty, and irresistible
Instructions
1. Activate the Yeast
In the bowl of a stand mixer, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
2. Make the Dough
Add garlic salt, olive oil, and sourdough discard. Attach the dough hook, add flour, and mix for about 4 minutes until the dough is smooth and elastic.
3. First Rise
Place dough in a greased bowl, cover, and let rise in a warm spot for 20 minutes.
4. Shape and Top
Roll dough into a rectangle directly on a greased 13×18 baking sheet. Press it evenly into the corners. Brush with melted butter. Mix the garlic powder, herbs, salt, and pepper and sprinkle over the dough. Top with mozzarella and Parmesan.
5. Second Rise
Let the dough rest for 15 more minutes while preheating the oven to 400°F.
6. Bake
Place the baking sheet on the lowest oven rack. Bake for 15–20 minutes until the bottom is crisp and the cheese is bubbling. Move to a higher rack for 2–3 minutes to brown the top if needed.
7. Serve
Slice lengthwise, then cut each side into 12 strips for a total of 24 breadsticks. Serve warm with marinara or ranch for dipping.
Tips for Success
- Use warm (not hot!) water to avoid killing the yeast.
- Shred your own cheese — it melts better than pre-shredded.
- Bake on the lowest oven rack for a perfectly crisp bottom.
Variations
- Stuffed crust: Add string cheese at the edges before baking.
- Pizza-style: Add pepperoni or olives before baking.
- Vegan: Use plant-based cheese and butter.
- Gluten-free: Substitute with a 1:1 GF flour blend.
Storage & Freezing
Leftovers? Store in the fridge and reheat in the oven to keep them crisp.
Freezer-friendly: Cool completely, wrap well, and freeze for up to 3 months.
FAQs
What if I don’t have discard? Replace with ¼ cup water and ¼ cup flour.
Can I prep these ahead? Yes! Shape, cover, and refrigerate. Bake fresh the next day.
Can I knead by hand? Absolutely — knead 8–10 minutes until smooth and stretchy.
Final Thoughts
These sourdough cheesy breadsticks are the perfect blend of comfort and practicality. Whether you’re hosting a casual dinner or just want something warm and homemade on a chilly night, this recipe checks every box — quick, cheesy, and totally satisfying.