If you’re looking for a simple, mouthwatering way to use your sourdough discard, this Quick Sourdough Cheesy Breadsticks recipe is exactly what you need. Cheesy, garlicky, crispy on the outside and soft on the inside, these breadsticks are the perfect snack or side dish. Even better, they’re ready in under 30 minutes and don’t require yeast or extra proofing.
Why You’ll Love This Recipe
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Uses sourdough discard – great for reducing waste
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Quick and easy – no rising time needed
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Cheesy and flavorful – with garlic and herbs
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Versatile – enjoy as a snack, appetizer, or side dish
Let’s dive into how to make this delicious recipe that turns your discard into a cheesy masterpiece.
Ingredients You’ll Need
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1 cup all-purpose flour
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1 cup sourdough discard (unfed)
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1 tsp baking powder
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½ tsp salt
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½ tsp garlic powder
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½ tsp dried oregano (or Italian seasoning)
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2 tbsp olive oil
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1 cup shredded mozzarella cheese
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¼ cup grated Parmesan cheese
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Optional: chopped parsley or chili flakes for garnish
Instructions: Step-by-Step
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: Mix the Dough
In a large bowl, combine the flour, sourdough discard, baking powder, salt, garlic powder, and oregano. Stir in the olive oil and mix until a soft, sticky dough forms. If the dough feels too dry, add 1–2 tbsp of water.
Step 3: Roll and Shape
Place the dough on a floured surface and roll it out into a rectangle about ¼ inch thick. Use a knife or pizza cutter to slice it into 1-inch wide strips.
Step 4: Add Cheese and Flavor
Sprinkle the mozzarella and Parmesan cheese evenly over the strips. You can twist them for a fun shape or leave them flat for classic breadsticks.
Step 5: Bake
Transfer the breadsticks to the prepared baking sheet and bake for 15–18 minutes, or until the edges are golden brown and the cheese is bubbly and melted.
Step 6: Serve and Enjoy
Remove from the oven and garnish with fresh parsley or chili flakes. Serve with marinara, ranch, or garlic butter dipping sauce.
Tips for Success
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Use unfed discard – Straight from the fridge is perfect
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Don’t overbake – Aim for golden crust, not dry or burnt
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Try different cheeses – Cheddar, gouda, or blends work great
Serving Suggestions
These sourdough cheesy breadsticks pair perfectly with:
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Marinara or pizza sauce
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Creamy garlic or ranch dip
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Tomato basil soup or minestrone
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Pasta dishes as a cheesy side
Storage and Reheating
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Storage – Keep in an airtight container for up to 2 days at room temp or 4 days in the fridge
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Reheating – Warm in a toaster or conventional oven at 350°F (175°C) for 5–7 minutes until crispy again
Nutrition Info (Per Breadstick – approx.)
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Calories: 120
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Protein: 5g
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Fat: 7g
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Carbs: 11g
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Fiber: 1g
Note: Nutritional values vary depending on cheese and portion sizes.
FAQs About Sourdough Cheesy Breadsticks
1. Can I use active sourdough starter instead of discard?
Yes, but it may slightly affect the texture. Discard is preferable for a quicker, denser dough.
2. Can I make this gluten-free?
Yes. Use a gluten-free flour blend and ensure your starter is gluten-free.
3. Do I need to rest the dough?
Nope! This is a quick, no-rise recipe.
4. Can I freeze these breadsticks?
Absolutely. Bake, cool, then freeze. Reheat at 350°F for 10 minutes before serving.
5. What if I don’t have Parmesan?
You can substitute with more mozzarella or use another hard cheese like pecorino.
6. Why use sourdough discard in this recipe?
It adds tangy flavor, reduces waste, and helps create a light, tender texture.
7. Can I add other toppings?
Yes! Try crumbled bacon, sun-dried tomatoes, olives, or herbs.
8. Is this recipe suitable for kids?
Yes, it’s a kid-friendly crowd-pleaser that’s fun to make and eat.
9. How do I prevent the cheese from burning?
Watch closely in the final minutes, and bake on the middle rack.
10. Can I use a stand mixer for the dough?
Sure, but the dough is so simple that hand mixing is perfectly easy.
Final Thoughts
These Quick Sourdough Cheesy Breadsticks with Discard are the perfect solution for leftover starter and cheese cravings. They’re fast, flavorful, and fun — ideal for busy weeknights, potlucks, or anytime snacking.
No long fermentation. No rising. Just delicious results.
Start saving that discard — because once you try these, you’ll be making them on repeat.
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