I love this recipe because it takes humble ingredients and transforms them into something that feels special. The sourdough discard gives the breadsticks a subtle tang that balances beautifully with the richness of melted butter and cheese. They’re easy to make, customizable with your favorite herbs or cheeses, and perfect for dipping. Plus, it feels great to use sourdough discard instead of wasting it—it’s a creative and delicious way to make the most of every bit of your starter.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Dough: Sourdough discard (room temperature) All-purpose flour Warm water Active dry yeast Salt
For the Topping: Unsalted butter (or olive oil for a dairy-free version) Herbs such as garlic powder and Italian seasoning Cheese such as mozzarella or parmesan (or your favorite melting cheese)
Directions
Prepare the Dough: I start by combining the sourdough discard, warm water, and active dry yeast in a large mixing bowl. I let it rest for about 5–10 minutes until it becomes foamy—this step tells me the yeast is active. Then I add the all-purpose flour and salt, mixing until a soft dough forms. I knead it for about 5 minutes until it’s smooth and elastic.
First Rise: I cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm spot for about an hour, or until it doubles in size.
Shape the Breadsticks: Once the dough has risen, I place it on a lightly floured surface and gently flatten it into a rectangle. I cut it into 1-inch-wide strips and stretch each strip slightly to form breadsticks.
Second Rise: I arrange the shaped breadsticks on a parchment-lined baking sheet, cover them again with a towel, and let them rise for about 30 minutes, until they puff up slightly.
Add the Toppings: I preheat the oven to 375°F (190°C). I melt butter and stir in garlic powder and Italian seasoning, then brush this mixture generously over the risen breadsticks. I sprinkle plenty of cheese on top so they bake up melty and golden.
Bake: I bake the breadsticks for 12–14 minutes, until they’re golden brown and slightly crisp on the edges.
Finish with a Broil: For an extra golden crust, I switch the oven to broil and let them cook for about 1 more minute, keeping a close eye so they don’t burn.
Serve: I serve them warm, often with a side of marinara sauce for dipping—it’s the perfect finishing touch.
Servings and Timing
This recipe makes about 12–14 breadsticks and takes around 2 hours total, including rise time (20 minutes prep, 1.5 hours rising, 14 minutes baking).
Variations
I love how versatile this recipe is. Sometimes I use sharp cheddar or pepper jack instead of mozzarella for extra flavor. When I want a Mediterranean twist, I top the breadsticks with feta and fresh oregano. For a spicy kick, I add a pinch of crushed red pepper flakes to the butter before brushing it on. I’ve even stuffed the dough with bits of cheese before baking for extra gooey centers.
Storage/Reheating
I store leftover breadsticks in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. To reheat, I bake them at 350°F (175°C) for 5–7 minutes or pop them in the toaster oven until warm and crisp again. They also freeze beautifully—I wrap them tightly, freeze, and reheat straight from frozen at 375°F (190°C) for 10–12 minutes.
FAQs
Can I make this without sourdough discard?
Yes, I can substitute with equal parts flour and water, though the flavor won’t have the same tang.
Can I use instant yeast instead of active dry yeast?
Yes, I skip the proofing step and mix instant yeast directly with the flour and salt.
Can I make them gluten-free?
Yes, I use a high-quality gluten-free flour blend in place of all-purpose flour.
Can I make these ahead of time?
Absolutely. I shape the breadsticks, let them rise, and refrigerate overnight. I bake them fresh the next day.
Can I add fillings?
Yes! I sometimes roll small bits of mozzarella or herbs inside each breadstick before baking for a cheesy surprise.
Can I make them vegan?
Yes, I use olive oil instead of butter and dairy-free cheese.
How can I make them extra crispy?
I brush them with butter both before and after baking and broil them briefly for that final crunch.
What herbs work best?
I love using a mix of dried basil, oregano, and parsley, but rosemary and thyme also add great flavor.
What’s the best dip for these breadsticks?
Marinara is classic, but I also enjoy them with pesto, garlic butter, or a creamy ranch dip.
Conclusion
I love how these Golden Sourdough Cheesy Breadsticks bring together comfort, flavor, and a bit of creativity in the kitchen. They’re golden, cheesy, and wonderfully aromatic—everything I crave in a homemade snack or appetizer. Whether I’m using up sourdough discard or baking them fresh for a gathering, these breadsticks always turn out beautifully and earn compliments every time. Warm, gooey, and full of flavor, they’re a true crowd-pleaser that never lasts long on the table.
These Golden Sourdough Cheesy Breadsticks are crispy on the outside, soft and chewy inside, and packed with tangy sourdough flavor. Topped with herbed butter and melted cheese, they’re the perfect way to use sourdough discard for a cozy, crowd-pleasing snack or appetizer.
Total Time:2 hours
Yield:12–14 breadsticks
Ingredients
For the Dough:
1 cup sourdough discard (room temperature)
1 ½ cups all-purpose flour
½ cup warm water
1 teaspoon active dry yeast
½ teaspoon salt
For the Topping:
2 tablespoons unsalted butter (or olive oil)
½ teaspoon garlic powder
½ teaspoon Italian seasoning
½ cup shredded mozzarella cheese
¼ cup grated parmesan cheese
Instructions
Activate Yeast: In a large mixing bowl, combine sourdough discard, warm water, and yeast. Let sit for 5–10 minutes until foamy.
Make the Dough: Add flour and salt, mixing until a soft dough forms. Knead for about 5 minutes until smooth and elastic.
First Rise: Cover the bowl and let the dough rise in a warm spot for about 1 hour, or until doubled in size.
Shape Breadsticks: Turn the dough onto a floured surface, flatten into a rectangle, and cut into 1-inch strips. Gently stretch each strip into a breadstick shape.
Second Rise: Arrange breadsticks on a parchment-lined baking sheet, cover, and let rise for 30 minutes until slightly puffy.
Preheat Oven: Set oven to 375°F (190°C).
Add Toppings: Melt butter and mix with garlic powder and Italian seasoning. Brush over the breadsticks, then sprinkle with mozzarella and parmesan cheese.
Bake: Bake for 12–14 minutes, until golden brown and bubbling.
Broil (Optional): For extra crispiness, broil for 1 minute, watching carefully.
Serve: Serve warm with marinara sauce, garlic butter, or your favorite dip.
Notes
Use olive oil and dairy-free cheese for a vegan version.
For a spicy twist, add crushed red pepper flakes to the butter mixture.
Try cheddar, provolone, or pepper jack for flavor variations.
Let breadsticks cool slightly before serving to keep the cheese from sliding off.
Store leftovers in an airtight container and reheat at 350°F (175°C) for 5–7 minutes.
