Crispy Sourdough Cheesy Breadsticks

Crispy sourdough cheesy breadsticks are my go-to recipe when I have sourdough discard sitting in the fridge and need a quick snack. They’re golden, cheesy, and incredibly easy with no waiting or proofing required. These breadsticks prove that sourdough discard recipes can be both simple and incredibly delicious.

I’ll never forget the first time I made these breadsticks on a lazy Sunday afternoon. I was looking for something quick to serve with soup, and these came together so fast I barely had time to heat up the marinara for dipping. The best part? That tangy sourdough flavor combined with melted cheese creates an irresistible crispy exterior while staying soft and chewy inside. Whether you’re new to sourdough baking or a seasoned baker looking for easy discard recipes, these cheesy sourdough breadsticks will become your new favorite way to use up that leftover starter.

What You’ll Need for These Cheesy Breadsticks

Before you start making these crispy sourdough cheesy breadsticks, gather your simple ingredients. I always keep sourdough discard in my fridge specifically for recipes like this one, and the beauty is you don’t need to feed it or warm it up first. Pro tip: using a combination of mozzarella and Parmesan gives you both stretchiness and sharp flavor.

• 1 cup sourdough discard (unfed, straight from the fridge)
• 1 cup all-purpose flour (plus more for dusting)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon baking soda
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

Personal tip: I prefer using block mozzarella that I shred myself rather than pre-shredded cheese. The freshly shredded variety melts better and creates a crispier, more golden crust on your breadsticks.

How to Make Sourdough Discard Breadsticks

I recommend working quickly once you mix the dough since the baking soda starts activating right away. The entire process is straightforward and beginner-friendly, making these perfect for last-minute snacking.

Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. This temperature ensures the cheese gets crispy while the inside stays tender.

Step 2: In a large mixing bowl, combine the sourdough discard, all-purpose flour, shredded mozzarella cheese, Parmesan cheese, olive oil, baking soda, garlic powder, and salt. Mix with a wooden spoon until a shaggy dough begins to form. The mixture will look rough at first, but that’s normal.

Step 3: Use your hands to bring the dough together into a cohesive ball. The warmth from your hands helps melt the cheese slightly and makes the dough more pliable. This gentle gathering process should feel easy and quick.

Step 4: Turn the dough out onto a lightly floured surface and knead for 1-2 minutes until it becomes smooth and elastic. You’ll feel the texture change from sticky to soft and workable. If it’s too sticky, dust with a tiny bit more flour.

Step 5: Shape the dough into a rectangle using your hands. Using a rolling pin, roll the dough out to about 1/4-inch thickness (roughly as thick as two stacked quarters). I aim for a rectangle roughly 10×12 inches, but exact dimensions aren’t critical. Pro tip: don’t roll too thin or your crispy sourdough cheesy breadsticks will become too crunchy and lose that soft center.

Step 6: Cut the dough into even strips, about 1-inch wide, using a pizza cutter or sharp knife. You should get approximately 12 breadsticks depending on your rectangle size. A pizza cutter makes cleaner cuts than a knife.

Step 7: Place the breadsticks on the prepared baking sheet, leaving about 1/2-inch space between each one. They’ll expand slightly during baking, so don’t crowd them.

Step 8: Bake for 12-15 minutes, or until they are deeply golden brown with edges that look crispy and bubbling cheese. Watch closely after 12 minutes since oven temperatures vary. The cheese should be melted with some darker golden spots forming.

Step 9: Remove from the oven and let cool for 2-3 minutes on the baking sheet before serving. They’ll firm up slightly as they cool, making them easier to handle. Serve warm with your favorite dipping sauce for the best experience.

Perfect Pairings for Your Breadsticks

These cheesy breadsticks pair beautifully with both simple dips and hearty meals, making them incredibly versatile for any occasion.

Marinara Sauce: The classic pairing works because the tangy tomato cuts through the rich, cheesy flavor while complementing the sourdough’s natural acidity.

Creamy Tomato Soup: Serve these as the best sides for tomato soup since the crispy texture contrasts perfectly with smooth, warm soup.

Ranch Dip: Ranch provides a cool, herby contrast that balances the warm, garlicky breadsticks beautifully.

Garlic Butter: Brush melted garlic butter on top right after baking for an extra layer of richness that makes these sourdough cheese breadsticks even more indulgent.

Italian Wedding Soup: The breadsticks add a satisfying crunch to this light broth-based soup, making a complete comfort meal.

More Sourdough Recipes to Try

These crispy sourdough cheesy breadsticks are just one delicious way to use sourdough discard. For breakfast options, try the fluffy Sourdough Discard Pancakes or indulgent Sourdough Discard Cinnamon Rolls that transform leftover starter into morning favorites. The Sourdough Discard Naan makes an excellent accompaniment to soups and curries, offering a soft, pillowy texture that complements these crispy breadsticks perfectly.

For more savory snacking options, the Quick Sourdough Garlic Knots share a similar cheesy, garlicky profile, while Sourdough Discard Soft Pretzel Bites offer another fun party appetizer. Sweet tooths will love the Classic Sourdough Discard Chocolate Chip Cookies for dessert.

Storing Your Sourdough Breadsticks

Store your crispy sourdough cheesy breadsticks in an airtight container at room temperature for up to 2 days. I find they’re best enjoyed within the first day while the exterior stays crispy, but they’re still delicious on day two.

To reheat, place the breadsticks in a preheated 350°F (175°C) oven for 3-5 minutes. This method brings back that just-baked crispiness much better than the microwave, which can make them rubbery. I recommend arranging them in a single layer on a baking sheet for even reheating.

Pro tip: if you want to prep ahead, you can cut the dough into strips and refrigerate them on a parchment-lined tray for up to 4 hours before baking. Just add 1-2 extra minutes to the baking time if they’re cold from the fridge.

Your Breadstick Questions Answered

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