Crispy Sourdough Cheesy Breadsticks are the perfect way to use up your sourdough discard while making something delicious and fun. These breadsticks are golden and crunchy on the outside, with gooey melted cheese that adds a wonderful punch of flavor. The sourdough gives them a slight tang that makes every bite interesting and satisfying.
I love making these cheesy breadsticks when I’m looking for a quick snack or something to share during movie nights. It feels great to use up sourdough discard, so nothing goes to waste, and the result is super tasty. A little tip: don’t skimp on the cheese – it’s what keeps these breadsticks from being just ordinary and adds that extra gooey, melty magic.
These breadsticks are fantastic served warm straight from the oven, especially dipped in marinara sauce or your favorite ranch dressing. I like to plate them up when friends come over, and they disappear fast every time. If you want a simple, cheesy treat that’s quick to whip up, this recipe is definitely one to keep on hand.
Key Ingredients & Substitutions
Sourdough discard: This is the base of the dough and gives the breadsticks a nice tang. If you don’t have discard, you can try plain yogurt or buttermilk for a slight tang, but the texture might change a bit.
Flour: All-purpose flour works well here for a good balance of structure and tenderness. For a gluten-free option, try a blend of gluten-free flours, though texture will vary.
Cheese: I love using mozzarella for that gooey melt. Mixing in a bit of cheddar adds sharpness. Feel free to swap with provolone, Monterey Jack, or even a dairy-free cheese if needed.
Olive oil: This adds richness and helps crisp the crust. You can use melted butter instead for a buttery flavor.
Seasonings: Garlic powder and dried parsley give great flavor. Fresh herbs like rosemary or oregano can also be added for a fresher taste.
How Do I Get Crispy, Golden Breadsticks With Perfect Cheese Melt?
The trick to crispy sourdough cheesy breadsticks is balancing moisture and heat.
- Spread the dough evenly but not too thick (about 1/4 to 1/2 inch). Too thick will make it chewy inside, too thin may burn.
- Use high oven heat (425°F/220°C) so the outside crisps quickly while the cheese bubbles and browns nicely.
- Don’t overload on cheese—too much can create sogginess. A thin even layer works best.
- Drizzling olive oil before baking helps the crust brown and stay crispy.
- After baking, let the breadsticks cool just a bit on the pan. This helps set their shape and makes handling easier.
Following these tips will give you breadsticks that are crispy on the edges, soft inside, and perfectly melty on top every time.
Equipment You’ll Need
- Baking sheet – a flat surface to shape and bake your breadsticks evenly.
- Parchment paper – helps prevent sticking and makes cleanup super easy.
- Mixing bowl – big enough to mix your dough comfortably without spills.
- Sharp knife or pizza cutter – to cut the dough into neat breadstick shapes.
- Measuring cups and spoons – for accurate ingredient amounts and consistent results.
Flavor Variations & Add-Ins
- Add cooked bacon bits or pepperoni slices on top for a meaty twist that pairs great with the cheese.
- Mix in fresh herbs like rosemary or thyme into the dough for a fragrant, earthy flavor.
- Try swapping mozzarella for a mix of mozzarella and sharp cheddar for a bolder cheesy taste.
- Sprinkle red pepper flakes or a dash of smoked paprika on top if you want a little heat and smoky depth.
Crispy Sourdough Cheesy Breadsticks
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp garlic powder
- ¼ cup milk (or water)
- 1 tbsp olive oil (plus extra for drizzling)
- 1 cup shredded mozzarella cheese (or a mix of mozzarella and cheddar)
- 1 tsp dried parsley or Italian seasoning
- Optional: pinch of red pepper flakes for a little heat
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 12-15 minutes to bake. So, in total, you’ll be enjoying your crispy cheesy breadsticks in about 25 minutes!
Step-by-Step Instructions:
1. Preparing the Oven and Baking Sheet:
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil; this helps prevent sticking and makes cleanup easier.
2. Making the Dough:
In a mixing bowl, combine the sourdough discard, all-purpose flour, baking powder, baking soda, salt, and garlic powder. Stir everything together well. Then add the milk (or water) and olive oil. Mix until a soft dough forms. If the dough feels too sticky, add a little more flour, but keep it soft and easy to handle.
3. Shaping and Adding Cheese:
Transfer the dough onto your prepared baking sheet. Pat it into a rectangle about ¼ to ½ inch thick. Sprinkle the shredded cheese evenly over the top of the dough. Then sprinkle the dried parsley or Italian seasoning over the cheese for a lovely herb flavor.
4. Cutting and Baking:
Use a sharp knife or pizza cutter to cut the dough into long breadstick shapes. Drizzle a little olive oil over the top to help the crust crisp up. Bake in the oven for 12-15 minutes or until the cheese is bubbly and lightly golden, and the edges of the breadsticks are crisp.
5. Serving:
Once baked, remove the breadsticks from the oven and let them cool slightly. Serve warm with marinara sauce, ranch dressing, or your favorite dip. Enjoy!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw your frozen sourdough discard in the fridge overnight and bring it to room temperature before mixing. This ensures the dough comes together smoothly.
Can I Substitute the Cheese?
Absolutely. Mozzarella melts beautifully, but you can use cheddar, provolone, or a dairy-free cheese alternative depending on your preference. Just keep the amount similar for the best melt and flavor.
How Should I Store Leftover Breadsticks?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month and reheat in the oven to regain crispiness.
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours. Before baking, let it come to room temperature and then proceed with shaping and adding cheese.
