I just made a Sourdough Starter Discard Recipe that turns leftover starter into impossibly soft, garlicky cheesy breadsticks so good you’ll fight your dinner guests for the last one.

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I adore these Quick Sourdough Cheesy Breadsticks With Discard because they hit my exact comfort-food sweet spot. I love that the tang from 1/2 cup sourdough discard plays against gooey 1 cup shredded mozzarella cheese, salty, stretchy, impossible to resist.

They’re stupidly easy, really fast, and perfect for dunking in sauce or eating straight from the pan. But mostly I love the crunchy edges and soft stretch inside.

I make them when I want something simple that still feels worth the effort. A proper Cheesy Breadsticks treat and a solid Sourdough Starter Discard Recipe.

I never can, honestly, ever again.

Ingredients

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Warm water: Basically wakes the yeast up and makes the dough soft and workable.
Active dry yeast: It gives lift and airy texture, so your sticks aren’t dense.
Sourdough discard: Plus adds tangy depth and a little extra chew, not overpowering.
All purpose flour: The backbone, gives structure and that satisfying chew you want.
Melted butter: Adds richness and keeps edges soft, a little indulgent and cozy.
Shredded mozzarella: Gooey, stretchy melty cheese that makes every pull satisfying.
Grated Parmesan: Salty, nutty punch that adds sharpness and a crisp top note.
Garlic powder: Quick garlic hit, no chopping, consistent flavor through the bread.
Dried Italian seasoning: Basically herb hits of oregano and basil for classic bread flavor.

Ingredient Quantities

3/4 cup warm water

1 tsp active dry yeast

1/2 cup sourdough discard

2 1/4 cups all purpose flour

2 tbsp melted butter

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2 tsp garlic powder

1/2 tsp dried Italian seasoning or mixed herbs

How to Make this

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1. Preheat oven to 425 F and line a baking sheet with parchment paper or lightly oil it, this helps the sticks not stick and browns the bottoms nice.

2. Stir 3/4 cup warm water (about 105 to 110 F) and 1 tsp active dry yeast in a bowl, let sit 5 minutes until foamy, if it never foams your yeast might be dead.

3. Add 1/2 cup sourdough discard to the yeast mixture and stir to combine.

4. Pour in 2 1/4 cups all purpose flour and mix until a shaggy dough forms, then turn onto a lightly floured surface.

5. Knead about 5 to 7 minutes until smooth and slightly springy, it will still be soft; you can also use a stand mixer with dough hook for 3 to 4 minutes.

6. Lightly oil the bowl, place the dough back inside, cover with a towel or plastic wrap and let rise in a warm spot about 20 to 30 minutes, it should puff up but not double completely.

7. Punch the dough down, roll or press into a roughly 10 by 12 inch rectangle on the prepared sheet, brush the top with 2 tbsp melted butter reserving a little for after baking.

8. Evenly sprinkle 1 cup shredded mozzarella, 1/4 cup grated Parmesan, 1/2 tsp garlic powder and 1/2 tsp dried Italian seasoning over the butter, press lightly so the cheese sticks to the dough.

9. Using a sharp knife or pizza cutter slice into 8 to 12 breadsticks, you can twist them a bit for extra texture, then bake in the preheated oven 12 to 15 minutes until the cheese is bubbly and edges are golden.

10. Remove, brush with the remaining melted butter, let cool a few minutes and serve warm; for best flavor eat the same day, and if you want extra garlic punch mix a little minced fresh garlic into the melted butter before brushing.

Equipment Needed

1. Baking sheet lined with parchment paper or lightly oiled
2. Large mixing bowl
3. Measuring cups and spoons
4. Wooden spoon or silicone spatula for mixing
5. Stand mixer with dough hook or a floured surface for hand kneading
6. Sharp knife or pizza cutter (and a bench scraper if you have one)
7. Pastry brush for buttering
8. Cheese grater for the Parmesan (if not pre-grated)
9. Oven mitts or potholders

FAQ

Can I use instant yeast instead of active dry yeast? A: Yes, you can. Use about 3/4 tsp instant yeast and mix it straight into the flour, but expect the dough to rise a bit faster so keep an eye on it.

What can I do if my sourdough discard is really runny? A: If it"s very loose, drain a little or stir in an extra tablespoon or two of flour so the dough isn"t too sticky. A slightly wetter dough still works, just dust your hands and counter when shaping.

Can I make these ahead and bake later? A: Yep. After shaping into sticks, cover and refrigerate up to 24 hours. Bring to room temp for 30 to 45 minutes before baking so they warm through and rise a bit.

How do I get extra gooey cheese without making them soggy? A: Sprinkle most of the mozzarella on top before baking and reserve a small handful to add right at the end of baking. That gives melt and stretch without releasing too much moisture during the bake.

Can I swap cheeses or add toppings? A: Totally. Cheddar, provolone, or fontina work great. Toss in chopped herbs, cooked bacon bits, or a pinch of red pepper flakes for heat. Just don"t overload the sticks or they won"t hold together well.

My breadsticks came out tough, what went wrong? A: Toughness usually means you overworked the dough or baked too long. Mix until just combined and let the dough rest 10 to 15 minutes before shaping. Check them a few minutes earlier than recipe time next bake.

Quick Sourdough Cheesy Breadsticks With Discard – Easy & Garlicky Recipe Substitutions and Variations

Active dry yeast: swap with 1 tsp instant yeast, no proofing needed just mix it right into the flour. If you only have 1/2 tsp active yeast, you can let the dough rise a bit longer and it’ll still work.
Sourdough discard: use 1/2 cup plain yogurt or 1/4 cup buttermilk plus an extra 2 tbsp flour. Keeps the tang and moisture, though the flavor will be milder.
All purpose flour: replace with 2 1/4 cups bread flour for chewier texture, or use 2 cups AP + 1/4 cup whole wheat pastry flour for a nuttier note. Watch hydration, you might need a splash more water with whole wheat.
Mozzarella cheese: swap for shredded provolone or mild cheddar for more flavor. If using a super-strong cheddar, mix half mozzarella to keep it stretchy and not greasy.

Pro Tips

1. Let the discard and yeast mix really come to life before you add the flour, if it’s not foamy after 5 minutes dump the yeast and try again with fresh stuff.
2. Don’t skimp on pressing the cheese into the dough, it keeps the toppings from sliding off while baking and gives you those cheesy edges everyone fights over.
3. If your oven runs hot or cold, check with an oven thermometer and adjust time, rotate the sheet halfway through so the sticks brown evenly.
4. Cool just a few minutes before serving, but don’t wait too long or the cheese gets rubbery; brush with extra butter mixed with a little minced garlic right after baking for best flavor.

Quick Sourdough Cheesy Breadsticks With Discard – Easy & Garlicky Recipe

Recipe by Dave Simpson

0.0 from 0 votes

I just made a Sourdough Starter Discard Recipe that turns leftover starter into impossibly soft, garlicky cheesy breadsticks so good you’ll fight your dinner guests for the last one.

Servings

servings

Calories

221

kcal

Equipment: 1. Baking sheet lined with parchment paper or lightly oiled
2. Large mixing bowl
3. Measuring cups and spoons
4. Wooden spoon or silicone spatula for mixing
5. Stand mixer with dough hook or a floured surface for hand kneading
6. Sharp knife or pizza cutter (and a bench scraper if you have one)
7. Pastry brush for buttering
8. Cheese grater for the Parmesan (if not pre-grated)
9. Oven mitts or potholders

Ingredients

3/4 cup warm water
1 tsp active dry yeast
1/2 cup sourdough discard
2 1/4 cups all purpose flour
2 tbsp melted butter
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp dried Italian seasoning or mixed herbs

Directions

Preheat oven to 425 F and line a baking sheet with parchment paper or lightly oil it, this helps the sticks not stick and browns the bottoms nice.
Stir 3/4 cup warm water (about 105 to 110 F) and 1 tsp active dry yeast in a bowl, let sit 5 minutes until foamy, if it never foams your yeast might be dead.
Add 1/2 cup sourdough discard to the yeast mixture and stir to combine.
Pour in 2 1/4 cups all purpose flour and mix until a shaggy dough forms, then turn onto a lightly floured surface.
Knead about 5 to 7 minutes until smooth and slightly springy, it will still be soft; you can also use a stand mixer with dough hook for 3 to 4 minutes.
Lightly oil the bowl, place the dough back inside, cover with a towel or plastic wrap and let rise in a warm spot about 20 to 30 minutes, it should puff up but not double completely.
Punch the dough down, roll or press into a roughly 10 by 12 inch rectangle on the prepared sheet, brush the top with 2 tbsp melted butter reserving a little for after baking.
Evenly sprinkle 1 cup shredded mozzarella, 1/4 cup grated Parmesan, 1/2 tsp garlic powder and 1/2 tsp dried Italian seasoning over the butter, press lightly so the cheese sticks to the dough.
Using a sharp knife or pizza cutter slice into 8 to 12 breadsticks, you can twist them a bit for extra texture, then bake in the preheated oven 12 to 15 minutes until the cheese is bubbly and edges are golden.
Remove, brush with the remaining melted butter, let cool a few minutes and serve warm; for best flavor eat the same day, and if you want extra garlic punch mix a little minced fresh garlic into the melted butter before brushing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.