Crispy Sourdough Cheesy Breadsticks are the perfect snack or side dish that’s both crunchy and cheesy with every bite. Made using leftover sourdough discard, these breadsticks have a wonderful crispy texture on the outside and a soft, cheesy center that everyone will love. They’re an easy way to turn something simple into a delicious treat.
I love making these breadsticks whenever I have a bit of sourdough discard hanging around because it’s such a smart way to reduce waste without sacrificing flavor. The cheese melts perfectly on top and adds a golden, bubbly touch that makes these breadsticks irresistible. I often sprinkle a little extra garlic powder or herbs for a little extra zing that’s really worth the jumpstart on the oven.
My favorite way to enjoy these is fresh out of the oven alongside a warm bowl of marinara sauce for dipping. They’re a real crowd-pleaser whether you’re serving them as an appetizer for guests or just as a cozy snack while watching a movie. Plus, they come together quickly, which I appreciate on busy days when I want something homemade without too much fuss.
Key Ingredients & Substitutions
Sourdough discard: This is the heart of the recipe. If you don’t have sourdough discard, you can use plain yogurt or buttermilk as a substitute to help with tenderness and flavor. It adds a slight tang that’s unique here.
Flour: All-purpose flour works great but whole wheat or spelt flour can add a nuttier taste and more fiber. Just know they may make the breadsticks a little denser.
Cheese: Mozzarella melts beautifully and gives a stretchy, mild flavor. Mixing in cheddar adds sharper notes and lovely browning. Feel free to try Parmesan or Monterey Jack for different tastes.
Herbs & garlic powder: These add a punch of flavor. If you don’t have Italian herbs, dried oregano or rosemary also works well. Fresh garlic can be used instead of powder for a stronger bite.
How Do You Get Crispy Breadsticks Without Drying Them Out?
The key is a hot oven and the right baking time. Here’s what helps:
- Preheat your oven fully to 425°F so the breadsticks start cooking immediately.
- Roll the dough evenly, about ¼ inch thick, so the breadsticks cook through but stay tender inside.
- Brush olive oil on top before adding cheese to keep the surface moist and encourage browning.
- Bake just 12-15 minutes until cheese turns golden and edges are crisp but not burnt.
- Let them cool a little before eating to firm up without losing softness inside.
Following these steps, you get a perfect crunch outside with that cheesy, tender bite inside every time!
Equipment You’ll Need
- Baking sheet – for shaping and baking the breadsticks evenly.
- Parchment paper – prevents sticking and makes cleanup easy.
- Mixing bowl – big enough to mix the dough comfortably.
- Pizza cutter or sharp knife – to slice the dough into neat breadstick shapes.
- Measuring cups and spoons – for accurate ingredient amounts.
- Pastry brush – to brush olive oil over the dough for crispiness and flavor.
Flavor Variations & Add-Ins
- Swap mozzarella for cheddar or provolone for a stronger cheese taste.
- Add finely chopped rosemary or thyme for a fresh herbal kick.
- Sprinkle red pepper flakes on top for a bit of heat.
- Fold in cooked crumbled bacon or diced olives for extra savory bites.
Crispy Sourdough Cheesy Breadsticks
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed or fed)
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 tbsp olive oil (plus extra for brushing)
- ½ cup shredded mozzarella cheese (or a combo of mozzarella and cheddar)
- 1 tsp dried Italian herbs (oregano, basil, thyme)
- 1 tsp garlic powder (optional)
- Marinara sauce, for dipping (optional)
How Much Time Will You Need?
Plan for about 5 minutes to prep the dough, 12 to 15 minutes to bake, and a few minutes to cool before serving. All together, you’re looking at roughly 20 to 25 minutes from start to snack!
Step-by-Step Instructions:
1. Get the Oven Ready and Mix Dry Ingredients
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
2. Make the Dough
Add the sourdough discard and olive oil to the dry mix. Stir until it forms a soft dough. If the dough feels sticky, sprinkle in a little more flour, one tablespoon at a time, until it’s easy to handle.
3. Shape and Top the Breadsticks
Place the dough on your prepared baking sheet and gently press it into a rough rectangle about ¼-inch thick. Brush the top lightly with olive oil. Sprinkle the shredded cheese evenly over the dough, then add dried Italian herbs and garlic powder if you like.
4. Cut and Bake
Use a pizza cutter or sharp knife to slice the dough into breadstick-sized strips. Bake in the oven for 12 to 15 minutes until the cheese is golden and bubbly, and the edges are crisp.
5. Cool and Serve
Take the breadsticks out of the oven and let them cool briefly. Serve warm with marinara sauce or your favorite dip. Enjoy the crispy outside and cheesy, soft inside!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes, you can! Just make sure to fully thaw it in the fridge overnight and stir it well before using to maintain the right dough consistency.
Can I Substitute Different Cheeses?
Absolutely! Mozzarella melts well, but feel free to mix in cheddar, Parmesan, or provolone for varied flavors and textures.
How Should I Store Leftover Breadsticks?
Store leftovers in an airtight container at room temperature for up to 2 days. To re-crisp, warm them briefly in a hot oven for a few minutes.
Can I Add Other Flavors or Toppings?
Yes! Try adding fresh herbs, red pepper flakes, cooked bacon bits, or even olives before baking to customize the breadsticks to your taste.
