Cheesy Sourdough Breadsticks

This sourdough cheesy breadstick recipe transforms your sourdough discard into a crowd-pleasing treat that pairs perfectly with your favorite Italian dishes. The combination of garlic butter, Italian herbs, and melty cheese creates irresistible breadsticks that disappear quickly from the dinner table.

I first created these breadsticks when trying to find creative ways to use my sourdough discard. They've since become a staple at family pasta nights, with my kids requesting them weekly alongside their spaghetti.

Ingredients

• Warm water provides the perfect environment for yeast activation
• Active dry yeast creates the light texture we want in breadsticks
• Sugar feeds the yeast and helps with browning
• Garlic salt infuses flavor directly into the dough
• Olive oil adds richness and helps create a tender crumb
• Sourdough discard brings tanginess and depth of flavor
• All purpose flour works perfectly here no need for specialty flours
• Melted butter creates that irresistible garlic butter flavor
• Herb blend includes garlic powder dried parsley oregano and Italian seasoning for authentic flavor
• Mozzarella cheese provides that perfect stretchy cheese pull
• Parmesan cheese adds savory depth and salty bite

Step-by-Step Instructions

Activate The Yeast

Combine warm water, yeast and sugar in your stand mixer bowl, then wait patiently for about 5 minutes until the mixture becomes foamy. This step ensures your yeast is alive and ready to work its magic in the dough. The water should feel like warm bath water, not hot, or you risk killing the yeast.

Create The Dough Base

Add the garlic salt, olive oil and sourdough discard to your yeast mixture, stirring to incorporate. The discard adds a subtle tang that elevates these breadsticks beyond ordinary recipes. Then add the flour gradually while mixing with the dough hook until the dough becomes smooth and elastic, about 4 minutes. You'll know it's ready when it pulls away from the sides of the bowl but still feels slightly tacky.

First Rise

Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Place in a warm spot for just 20 minutes. Unlike traditional bread recipes, we don't need a long rise here, making this recipe much quicker. The dough should puff up noticeably but doesn't need to double in size.

Shape The Dough

On a floured surface, roll the dough into a rectangle shape. This is the foundation of your breadsticks, so aim for even thickness throughout. Transfer carefully to a greased 13x18 baking sheet, gently stretching and pressing the dough into the corners. This larger size creates thinner, crispier breadsticks.

Add Toppings

Brush the entire surface generously with melted butter, ensuring even coverage. Mix all your herbs and seasonings together, then sprinkle evenly across the buttered surface. The herbs will stick to the butter and infuse flavor as the breadsticks bake. Finally, cover with an even layer of both mozzarella and parmesan cheeses.

Second Rise And Preheat

Allow the prepared dough to rise again for 15 minutes while you preheat your oven to 400°F. This brief second rise helps create a lighter texture in the finished breadsticks. Your oven needs to be fully heated before baking begins.

Bake To Perfection

Position your rack in the lowest position of your oven and bake for 15 to 20 minutes until the bottom is crispy and the top is golden. Using the lowest rack ensures the bottom cooks thoroughly for that perfect crisp texture. If needed, move to a higher rack for the final 2 minutes to brown the cheese to your desired level.

Slice And Serve

Allow to cool just slightly, then cut lengthwise down the middle, and then cut each half into 12 strips to create 24 perfect breadsticks. Serve immediately with marinara sauce or ranch dressing for dipping. The breadsticks should be crisp on the outside with a tender interior.

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My absolute favorite thing about this recipe is the versatility of the base dough. I've experimented with countless topping combinations, but the tanginess from the sourdough discard always shines through, creating a breadstick that's far superior to anything store-bought. My family particularly loves when I sprinkle extra parmesan on top during the last minute of baking for an extra golden crispy finish.

Make-Ahead Options

These sourdough breadsticks work wonderfully as a make-ahead option for busy weeknights. You can prepare the dough up to 24 hours in advance and keep it refrigerated. The cold fermentation actually improves the flavor, giving the sourdough notes more complexity. When ready to bake, simply allow the dough to come to room temperature for about 30 minutes before rolling out and adding toppings. This flexibility has saved many dinner plans when time was tight but I still wanted something homemade to accompany our meal.

Troubleshooting Tips

If your breadsticks turn out too soft in the middle, it's likely due to rolling the dough too thick or not baking long enough. Aim for an even thickness when rolling, and don't hesitate to add a few extra minutes to the baking time if needed. Remember that ovens vary, so visual cues are more important than strict timing. The breadsticks should have a golden brown bottom and the cheese should be bubbly and slightly browned on top. Additionally, letting them cool for 2-3 minutes before cutting makes for cleaner slices.

Flavor Variations

While the classic Italian herbs and cheese combination is a crowd-pleaser, this versatile recipe welcomes creative adaptations. For a Mediterranean twist, try topping with crumbled feta, chopped olives and fresh rosemary. Cheddar cheese and jalapeños create a spicy Southwestern version that pairs perfectly with chili. For a breakfast option, sprinkle with cinnamon sugar instead of herbs, and drizzle with a simple powdered sugar glaze after baking. The sourdough base adapts beautifully to both savory and sweet applications, making this recipe endlessly customizable to your family's preferences.

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Recipe FAQs

→ Can I make these breadsticks without sourdough discard?

Yes, you can substitute the sourdough discard with 1/2 cup plain yogurt or sour cream. This will provide similar tanginess, though the texture might be slightly different. You may need to adjust the flour slightly to achieve the right dough consistency.

→ How can I store leftover breadsticks?

Store cooled breadsticks in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat in a 350°F oven for 5 minutes to restore crispness. They can also be frozen for up to 3 months and reheated directly from frozen.

→ Can I make these breadsticks ahead of time?

Yes! You can prepare the dough up to 24 hours ahead and keep it refrigerated. Let it come to room temperature for 30 minutes before rolling out. Alternatively, you can par-bake the breadsticks for 10 minutes, cool completely, then finish baking for 5-7 minutes just before serving.

→ What cheese alternatives work well for this recipe?

Great alternatives include provolone, cheddar, fontina, or Gruyère for the mozzarella. Romano or Asiago make excellent substitutes for parmesan. For a dairy-free version, try plant-based cheese alternatives designed for melting. You can also experiment with herb-infused or smoked cheeses for different flavor profiles.

→ Why is my dough not rising properly?

Several factors can affect rising: check that your yeast is fresh and active (it should foam when proofed), ensure your water temperature is between 105-110°F (not too hot or cold), and place dough in a sufficiently warm environment. If your kitchen is cool, create a warm spot by preheating your oven briefly, then turning it off and placing the covered dough inside.

→ Can I make these without a stand mixer?

Absolutely! You can mix the dough by hand using a wooden spoon until ingredients are combined, then knead on a floured surface for 8-10 minutes until smooth and elastic. The texture should be slightly tacky but not sticky when properly kneaded.