Crispy Sourdough Cheesy Breadsticks are a fun and tasty way to use up your sourdough discard. These breadsticks are golden and crunchy on the outside, with melty cheese that adds a perfect gooey bite inside. The sourdough gives them a nice tang that makes them really stand out from your usual cheesy breadsticks.
I love making these whenever I have some sourdough discard sitting around because they’re super quick and easy to whip up. Plus, everyone always asks for seconds! One of my favorite tricks is brushing the breadsticks with a little garlic butter before baking – it makes them extra flavorful and irresistible.
These breadsticks are great as a snack or paired with a bowl of marinara or your favorite dipping sauce. They feel special but come together fast, making them perfect for a cozy night in or a casual get-together. I always find myself reaching for these whenever I want something warm, cheesy, and crunch-perfect!
Bake, Serve, Wear the Vibe 👕
Editor-picked tees our Oven To Fork readers love.
We may earn from qualifying purchases at no extra cost to you.
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe! It adds a tangy flavor and tender texture. If you don’t have discard, you can use regular yogurt or buttermilk as a substitute, but expect a milder taste.
Cheese: Mozzarella is perfect for melty stretchiness. Parmesan adds a nutty crunch on top. You can swap mozzarella for cheddar or Monterey Jack, and Parmesan for Pecorino if needed.
Flour & Leavening: All-purpose flour works well here for a tender crumb. Baking powder helps the breadsticks puff up without a long rise time. You can use whole wheat flour, but the breadsticks will be denser.
Italian Herbs & Garlic: These give the breadsticks a classic flavor. Feel free to use fresh herbs if available, and garlic powder if you want a quicker prep without mincing fresh garlic.
How Do You Achieve Crispy Yet Chewy Breadsticks?
Baking these breadsticks just right is the key. Here’s how I do it:
- Roll the dough evenly thin (about ¼ inch). This helps them crisp up nicely while staying soft inside.
- Brush olive oil on top before adding cheese and herbs. This keeps the dough moist and helps the cheese brown beautifully.
- Bake at a high temperature (425°F/220°C) so the outside crisps fast but the inside stays chewy.
- Cut the dough into even strips to ensure all breadsticks cook at the same rate.
- Let them cool briefly on a rack so steam escapes—this keeps them crisp rather than soggy.
Equipment You’ll Need
- Baking sheet – a flat surface helps the breadsticks bake evenly and get crispy.
- Parchment paper – makes cleanup easy and stops sticking without extra oil.
- Mixing bowl – for combining your dough ingredients comfortably.
- Rolling pin – helps you roll the dough out to an even thickness for consistent baking.
- Sharp knife or pizza cutter – perfect for cutting the dough into neat breadstick shapes.
- Basting brush – useful for spreading olive oil or garlic butter on top smoothly.
Flavor Variations & Add-Ins
- Add chopped fresh rosemary or thyme for a fresh herb twist that pairs well with sourdough’s tang.
- Mix in cooked crumbled bacon or pepperoni bits for a smoky, meaty touch.
- Swap mozzarella with provolone or cheddar for a stronger, more intense cheese flavor.
- Stir in finely chopped olives or sun-dried tomatoes to add a salty, slightly sweet bite.
Crispy Sourdough Cheesy Breadsticks
Ingredients You’ll Need:
For The Dough:
- 1 cup sourdough discard (unfed or fed)
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup shredded mozzarella cheese (plus extra for topping)
- 2 tablespoons olive oil, divided
For The Topping:
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil, thyme)
- 1 clove garlic, minced (optional for garlic butter topping)
- Coarse sea salt for sprinkling
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 12-15 minutes of baking. You can have fresh, crispy, cheesy breadsticks ready in around 25 minutes total—perfect for a quick snack or side!
Step-by-Step Instructions:
1. Preheat and Prepare :
Set your oven to 425°F (220°C) and line a baking sheet with parchment paper or give it a light grease. This stops the breadsticks from sticking and makes cleanup easy.
2. Make The Dough:
In a large bowl, mix together the sourdough discard, flour, baking powder, and salt until it forms a rough dough. Then add the shredded mozzarella and 1 tablespoon of olive oil. Knead gently for 2-3 minutes until the cheese is well mixed and the dough feels smooth.
3. Shape The Breadsticks:
Roll your dough out directly onto the baking sheet into a rectangle about ¼-inch thick. Brush the surface with the remaining olive oil.
4. Add The Toppings:
Sprinkle grated Parmesan, extra mozzarella, dried herbs, minced garlic (if you like), and a pinch of coarse sea salt evenly over the dough.
5. Cut And Bake:
Use a sharp knife or pizza cutter to slice the dough into breadstick shapes roughly 1 inch wide and 5-6 inches long. Then bake in the preheated oven for 12–15 minutes, until the breadsticks turn golden and the cheese bubbles and browns slightly.
6. Serve Warm:
Let cool a few minutes. If you like, brush with garlic butter for extra goodness. Serve with marinara or your favorite dipping sauce, and enjoy your crispy, cheesy breadsticks!
Can I Use Fed or Unfed Sourdough Discard?
Yes, both fed and unfed sourdough discard work well for this recipe. Fed discard will add a slightly tangier flavor, but either option will give you delicious breadsticks.
Can I Substitute the Mozzarella Cheese?
Absolutely! You can use other melty cheeses like cheddar, provolone, or Monterey Jack. Just keep in mind the flavor will change a bit, but they’ll still be tasty and gooey.
How Should I Store Leftover Breadsticks?
Store leftovers in an airtight container at room temperature for up to 2 days. To refresh crispiness, warm them briefly in a hot oven or toaster oven before serving.
Can I Make These Breadsticks Ahead of Time?
Yes! You can prepare the dough and shape the breadsticks, then cover and refrigerate for up to 8 hours. Bring them to room temperature before baking to ensure even cooking.
