Sourdough Cheesy Breadsticks (Printable Version)
Buttery garlic breadsticks made with sourdough discard, topped with Italian herbs and two kinds of melted cheese.
# Ingredients:
01 -
3/4 cup warm water
02 -
1 teaspoon active dry yeast
03 -
1 teaspoon sugar
04 -
1 teaspoon garlic salt
05 -
1 tablespoon olive oil
06 -
1/2 cup sourdough discard
07 -
2 1/4 cups all-purpose flour
→ Topping
08 -
2 tablespoons melted butter
09 -
1/2 teaspoon garlic powder
10 -
1/2 teaspoon dried parsley
11 -
1/2 teaspoon dried oregano
12 -
1/2 teaspoon Italian seasoning
13 -
1/4 teaspoon salt
14 -
1/4 teaspoon black pepper
15 -
1 cup shredded mozzarella
16 -
1/2 cup grated parmesan
# Steps:
01 -
Combine warm water, yeast and sugar in stand mixer bowl. Allow mixture to sit until foamy, approximately 5 minutes.
02 -
Add garlic salt, olive oil and sourdough discard to yeast mixture. Mix in flour using dough hook attachment until dough becomes smooth and elastic, about 4 minutes.
03 -
Transfer dough to a bowl and cover with plastic wrap. Allow to rise in a warm location for 20 minutes.
04 -
Roll dough into a rectangle on a floured surface. Transfer to a greased 13x18 baking sheet, pressing dough into corners.
05 -
Brush the dough surface with melted butter. Combine herbs and seasonings in a small bowl, then sprinkle evenly over the butter. Cover completely with both cheeses.
06 -
Allow dough to rise again for 15 minutes while preheating oven to 400°F (200°C).
07 -
Bake on lowest oven rack for 15-20 minutes until crispy. If needed, move to a higher rack for the final 2 minutes to brown the top.
08 -
Cut lengthwise, then into 12 strips each side for 24 breadsticks. Serve with marinara or ranch dipping sauce.
# Notes:
01 -
Can customize with different cheese and herb combinations.
02 -
Using lowest oven rack ensures crispy bottoms.
03 -
Great way to use up sourdough discard.