Crispy Sourdough Cheesy Breadsticks
These crispy sourdough cheesy breadsticks are made with sourdough discard and transform waste into a crunchy, cheesy snack that is perfect for sharing or enjoying with dips.
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.
Notes
Store cooled breadsticks in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze baked breadsticks for up to 2 months. Reheat in a 350°F (175°C) oven for crispness.