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

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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.

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.