I make these crispy sourdough cheesy breadsticks whenever I have extra starter discard and a hankering for something crunchy, buttery, and cheesy. They come together fast, use pantry staples, and transform what would otherwise be waste into a snack or side that everyone asks for again and again. Crispy outside, tender inside, and endlessly customizable—perfect for a weeknight dip, party platter, or lunchbox treat.
Why you’ll love this dish
This recipe turns sourdough discard into something totally addictive: crunchy, cheesy breadsticks that require no lengthy fermentation. They’re fast, economical, and kid-friendly. Use them as an appetizer with marinara, a side for soup, or a snack to stash in the fridge.
“Unexpectedly crisp and ridiculously cheesy—one batch vanished before dinner was even served.” — a satisfied taste-tester
Reasons to try it:
- Uses sourdough discard so you waste less and get more flavor.
- Ready in about 30 minutes from start to finish.
- Flexible cheese and seasoning choices to suit picky eaters or adventurous palates.
- No complicated kneading or proofing—great for beginners.
Step-by-step overview
Before you dive in, here’s the quick process so you know what to expect:
- Mix discard, flour, cheese, and seasonings into a shaggy dough.
- Add oil or butter and bring the dough together.
- Roll out, cut into strips, and add toppings.
- Bake at 400°F (200°C) until golden and crisp — about 15–20 minutes.
- Cool slightly and serve with your favorite dips.
This overview helps you scan the recipe and plan time for prep, baking, and cooling.
What you’ll need
- 1 cup sourdough discard (see notes below)
- 1 cup all-purpose flour
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil or melted butter
- Optional toppings: herbs (rosemary, thyme, or parsley), additional cheese, sesame seeds, everything bagel seasoning, or red pepper flakes
Substitution notes:
- Use 1:1 whole wheat pastry flour for a nuttier flavor, but dough will be denser.
- For dairy-free, swap to a vegan shredded cheese and use olive oil or vegan butter.
- If your discard is very runny, add 1–2 tablespoons more flour; if very stiff, add a splash of water or milk.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl combine the sourdough discard, flour, shredded cheese, garlic powder, salt, and pepper. Mix until evenly distributed.
- Pour in the olive oil or melted butter. Stir until a cohesive dough forms; it should be slightly tacky but manageable. Add a bit more flour if too sticky.
- Lightly flour your work surface and roll the dough to your desired thickness. Thinner yields crispier sticks; thicker gives a softer interior.
- Cut the dough into strips or fun shapes with a knife or pizza cutter. Arrange them on the prepared baking sheet, leaving small gaps.
- Sprinkle on any extra toppings—more cheese, herbs, or seeds. If using butter, brush a little on top for extra browning.
- Bake for 15–20 minutes, until the breadsticks are golden brown and cheese is bubbly at the edges. Rotate the pan halfway for even color.
- Remove from oven and let cool slightly on a rack so they crisp up. Serve warm with dips or alongside your meal.
Best ways to enjoy it
- Serve with warm marinara, pesto, garlic butter, or a ranch dip for parties.
- Pair with soup: tomato soup, minestrone, or creamy broccoli cheddar.
- Make it a meal: top a few strips with extra shredded chicken, marinara, and broil briefly for mini open-faced cheesy toasts.
- Box them for lunch alongside a salad or cold pasta—cheesy breadsticks make a great crunchy contrast.
Storage and reheating tips
- Room temperature: Store cooled breadsticks in an airtight container at room temperature for up to 2 days. Crispness will lessen over time.
- Refrigerator: Keep them in the fridge for up to 5 days in a sealed container. Re-crisp before serving.
- Freezing: Freeze baked breadsticks in a single layer on a tray until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen.
- Reheating: Warm in a 350°F (175°C) oven for 6–8 minutes to restore crispness. For a quick fix, toast in a toaster oven or air fryer at 350°F for 3–5 minutes. Avoid the microwave—it makes them soggy.
Food safety note: Because these are baked until golden, they’re safe to eat once thoroughly cooked. Discard that smells sourer than usual or shows mold.
Pro chef tips
- Use freshly shredded cheese from a block. It melts more smoothly than pre-shredded blends that contain anti-caking agents.
- For extra crunch, roll thinner and brush with oil or butter before baking.
- Don’t overwork the dough—too much handling activates gluten and makes sticks tough. Mix until just combined.
- Space evenly on the sheet and rotate the tray halfway through baking for uniform browning.
- If your discard is very cold and stiff, let it sit at room temperature 15–20 minutes first; it mixes easier and yields a more consistent dough.
Creative twists
- Garlic-Parmesan: Mix grated Parmesan into the dough and sprinkle with garlic-parsley butter after baking.
- Everything Bagel: Before baking, brush with oil and sprinkle everything bagel seasoning for a savory punch.
- Spicy Cheddar-Jalapeño: Fold in diced jalapeños and use sharp cheddar for heat and tang.
- Herb & Olive Oil: Use only olive oil, add finely chopped rosemary and thyme for a Mediterranean vibe.
- Gluten-free: Use a 1:1 gluten-free flour blend, watch for crumbly texture, and possibly add an extra egg or psyllium husk binder.
- Vegan: Replace cheese with a melty vegan alternative and use olive oil or vegan butter.
Your questions answered
Q: Can I use active starter instead of discard?
A: I don’t recommend using a highly active, bubbly starter at full strength because it can alter hydration and flavor balance. If you must, reduce any added liquid slightly and expect a tangier final product.
Q: How long will these take to make from start to finish?
A: Plan on about 25–35 minutes total: 10 minutes mixing and shaping, 15–20 minutes baking, plus a few minutes to cool.
Q: Can I freeze the dough instead of baked breadsticks?
A: Yes. Shape the strips and flash-freeze them on a tray until firm. Transfer to a bag and freeze. Bake from frozen, adding a few extra minutes to the baking time.
Q: What if my discard is very wet or very dry?
A: Adjust flour or a splash of water/milk in small amounts until you reach a tacky, workable dough. The dough shouldn’t be sticky to the point of clinging to your hands.
Q: How do I make them crisper?
A: Roll thinner, bake a few minutes longer, and cool on a rack to prevent steam softening. An extra blast in a hot oven (425°F) for 1–2 minutes at the end can help too—keep a close eye so they don’t burn.
Conclusion
If you enjoyed this quick, waste-reducing snack, you might like exploring other sourdough discard ideas and variations. For more inspiration and similar recipes, check out Cheesy Sourdough Breadsticks – Amy Bakes Bread for a close cousin of this treat, or read Delicious Sourdough Breadsticks – Farmhouse on Boone for different flavor ideas and techniques.
Crispy Sourdough Cheesy Breadsticks
Ingredients
For the breadsticks
- 1 cup sourdough discard See substitution notes below.
- 1 cup all-purpose flour Can substitute with 1:1 whole wheat pastry flour.
- 1 cup shredded cheese Use cheddar, mozzarella, or a mix.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil or melted butter Use olive oil for dairy-free.
Optional toppings
- to taste herbs (rosemary, thyme, or parsley)
- to taste additional cheese
- to taste sesame seeds
- to taste everything bagel seasoning
- to taste red pepper flakes
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl combine the sourdough discard, flour, shredded cheese, garlic powder, salt, and pepper. Mix until evenly distributed.
- Pour in the olive oil or melted butter. Stir until a cohesive dough forms; it should be slightly tacky but manageable.
- Lightly flour your work surface and roll the dough to your desired thickness.
- Cut the dough into strips or fun shapes and arrange them on the prepared baking sheet.
- Sprinkle on any extra toppings and brush with a bit of melted butter for extra browning if desired.
Baking
- Bake for 15–20 minutes, until the breadsticks are golden brown and cheese is bubbly at the edges. Rotate the pan halfway for even color.
- Remove from oven and let cool slightly on a rack to crisp up. Serve warm.
