Quick Sourdough Cheesy Breadsticks

Turn your sourdough discard into something absolutely irresistible with these Quick Sourdough Cheesy Breadsticks. They’re soft, garlicky, and covered with herbs and melty cheese. The dough comes together in minutes with yeast for a fast rise, and the result is a pizza-style breadstick that’s perfect for dipping, sharing, or serving alongside your favorite pasta or soup. No proofing or fancy techniques—just quick, cheesy comfort food at its finest!

Why You’ll Love This Recipe

• Great use for sourdough discard – No waste, just deliciousness.
• Fast and beginner-friendly – Uses yeast for a quicker rise, ready in under an hour.
• Extra cheesy & flavorful – Loaded with mozzarella, parmesan, and garlic-herb butter.
• Versatile – Perfect for serving with meals or as a standalone snack or appetizer.

Ingredients

Yeast Mixture

• 3/4 cup warm water
• 1 tsp yeast
• 1 tsp sugar

Next Add

• 1 tsp garlic salt
• 1 tbsp olive oil
• 1/2 cup sourdough discard
• 2 1/4 cups all-purpose flour

Cheesy Garlic Herb Butter Topping

• 2 tbsp melted butter
• 1/2 tsp garlic powder
• 1/2 tsp dried parsley
• 1/2 tsp dried oregano
• 1/2 tsp Italian seasoning
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese

Directions

1. Activate the yeast
   In the bowl of a stand mixer fitted with a dough hook, combine warm water, yeast, and sugar. Let sit for about 5 minutes until the mixture is foamy.
2. Mix the dough
   Add garlic salt, olive oil, and sourdough discard to the yeast mixture. Begin mixing on medium speed. Slowly add the flour and continue mixing for 3–4 minutes until the dough becomes smooth and elastic.
3. First rise
   Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 20 minutes.
4. Shape the dough
   On a lightly floured surface, roll the dough into a rectangle about the size of a 13×18-inch sheet pan. Place the rolled dough onto a greased baking tray, pressing it gently into the corners.
5. Prepare topping
   Brush the surface of the dough with the melted butter. In a small bowl, mix the garlic powder, parsley, oregano, Italian seasoning, salt, and pepper. Sprinkle the seasoning mix evenly over the dough.
6. Add cheese
   Top the seasoned dough with 1 cup shredded mozzarella and 1/2 cup grated parmesan.
7. Second rise
   Let the topped dough rise again for 15 minutes while preheating the oven to 400°F (204°C).
8. Bake
   Place the tray on the lowest rack of your oven and bake for 15–20 minutes, until the bottom is golden and the top is bubbly. For a more golden top, move the tray to a higher rack for the last 2 minutes.
9. Slice
   Use a pizza cutter to slice the dough lengthwise in half, then cut each half into 12 equal strips, making 24 breadsticks total.
10. Serve
    Serve warm with marinara sauce or ranch dip on the side.

Pro Tips and Variations

• Add fresh herbs like basil or thyme for extra flavor.
• Try other cheeses like provolone, pepper jack, or gouda.
• For crispy edges, bake directly on a pizza stone or cast-iron sheet.
• Want stuffed crust? Roll string cheese into the edges before baking.

Serving Suggestions

• Serve with pasta dishes like fettuccine alfredo or spaghetti.
• Pairs beautifully with Caesar salad or tomato soup.
• Great with hearty stews or chili.
• Serve as a snack with warm dipping sauces.

Storage/Reheating

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

• Reheat in the oven at 325°F for 5–7 minutes, or until warmed through. Avoid microwaving to retain texture.
• Freezer: You can freeze baked breadsticks for up to 2 months. Reheat in oven from frozen.

FAQs

Can I use active sourdough starter instead of discard?
Yes, though discard is preferred for this quick recipe. Active starter will work just fine without affecting the final result much.

Do I have to use a mixer?
No. You can mix and knead by hand—just expect a bit more time and effort to develop the dough.

What if I don’t have mozzarella?
Use any good melting cheese like provolone, fontina, or even cheddar.

Can I make these gluten-free?
Only if using a gluten-free flour blend designed for yeast doughs. Texture and rise will vary.

Conclusion

These Quick Sourdough Cheesy Breadsticks are the ultimate way to turn leftover sourdough discard into something magical. Buttery, garlicky, herby, and loaded with melty cheese, they’re a guaranteed hit for any meal or gathering. Soft on the inside and crispy on the edges, they’re everything a good breadstick should be—easy, fast, and flavor-packed.

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