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Sourdough Cheesy Breadsticks

Sourdough cheesy breadsticks with melted cheese and garlic butter on baking sheet
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Soft, chewy sourdough breadsticks loaded with three types of cheese and brushed with garlic butter. Perfect way to use sourdough discard.

Ingredients

Scale
  • 1 cup sourdough discard, unfed
  • 1 ½ cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • ½ cup shredded mozzarella cheese
  • ¼ cup shredded cheddar cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons melted butter (for topping)
  • 1 teaspoon garlic powder
  • ½ teaspoon dried Italian seasoning
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, combine sourdough discard, all-purpose flour, salt, and olive oil. Mix until a shaggy dough forms.
  3. Turn dough onto a lightly floured surface. Knead for 2-3 minutes until mostly smooth. Dough should feel slightly tacky. If too sticky, add 1 tablespoon more flour.
  4. Roll dough into a rectangle about ½-inch thick and roughly 12×8 inches for even baking.
  5. Sprinkle mozzarella, cheddar, and half the Parmesan evenly over dough. Gently press cheese into dough.
  6. Fold dough in half to enclose cheese, pinching edges to seal. Roll out again into a ½-inch thick rectangle (about 12×8 inches). Cheese will marble through dough.
  7. Using a pizza cutter or knife, cut dough into 1-inch wide strips (about 12 breadsticks).
  8. Place breadsticks on prepared baking sheet, leaving space between each.
  9. Bake for 12-15 minutes until golden brown and cheese is melted and bubbly. Breadsticks should feel firm when pressed.
  10. While baking, mix melted butter, garlic powder, and Italian seasoning in a small bowl.
  11. Remove breadsticks from oven and immediately brush generously with garlic butter mixture while hot.
  12. Sprinkle with remaining Parmesan cheese and fresh parsley. Serve warm.

Notes

  • Dough will be slightly sticky. Keep flour nearby for dusting hands and work surface.
  • Room temperature discard mixes more easily. Discard can be 1 day to 2 weeks old. Older discard adds more tangy flavor.
  • Customize cheese with provolone, Mexican blend, or your favorite melting cheeses.
  • Best served fresh. Breadsticks lose crispness when refrigerated.
  • For reheating: Brush with extra butter before warming in 350°F oven for 5-7 minutes.

Nutrition

Find it online: https://www.benefitiany.com/sourdough-cheesy-breadsticks/