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.

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.

First rise

Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 20 minutes.

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.

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.

Add cheese

Top the seasoned dough with 1 cup shredded mozzarella and 1/2 cup grated parmesan.

Second rise

Let the topped dough rise again for 15 minutes while preheating the oven to 400°F (204°C).

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.

Slice

Use a pizza cutter to slice the dough lengthwise in half, then cut each half into 12 equal strips, making 24 breadsticks total.

Serve

Serve warm with marinara sauce or ranch dip on the side.