If you’re a sourdough baker — whether you’re a seasoned pro or a beginner — chances are you’ve wondered what to do with all that sourdough discard. Tossing it feels wasteful, and sometimes you just don’t have the time or energy to bake another loaf of bread. That’s where these easy sourdough cheese breadsticks come in.
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Scroll down for easy to follow step-by-step instructions (with pictures!) followed by a recipe card.
They’re quick to make, super satisfying, and best of all, they make good use of your sourdough starter. With just a handful of pantry staples and some shredded cheese, you’ll have a crispy, tangy, cheesy snack that is super easy to make!
Whether you enjoy them with a bowl of soup, a side of marinara sauce, or just as a standalone snack, sourdough cheese breadsticks are about to become a go-to recipe in your kitchen. This recipe combines the hearty, wholesome flavor of sourdough with the richness of cheese for a very satisfying and easy recipe to add to your sourdough baking.
Why You’ll Love This Recipe…
There are lots of reasons these sourdough cheese breadsticks are worth making:
- Waste-free: A smart and delicious way to use up sourdough discard.
- Customizable: Use your favorite cheese, herbs, or spices to make them your own.
- Kid- and adult-approved: Perfect to add to lunches, board game nights, or just for snacking.
Ingredients You’ll Need:
- sourdough starter (1/2 cup) – Fed, unfed, cold or room temperature
- water (1 cup) – Pure water is best
- all-purpose flour (2 1/2 – 3 cups) – Adjust slightly if dough is too wet
- salt (1 teaspoon) – Enhances the overall flavor
- olive oil (1 tablespoon) – For greasing the bowl that the dough will rise in
- garlic powder (1 teaspoon) – Optional, but highly recommend!
- shredded cheese (1 cup) – Parmesan, cheddar, mozzarella, or a mix
- dried herbs (1 tablespoon) – Optional (Italian seasoning, oregano, thyme, etc.)
Step-by-Step Instructions:
– Mix the Dough
– Let Rise
– Form and Second Rise
– Bake
Return pan to the oven with the light on for 1-2 hours until slightly puffed. Leave the pan in the oven and start preheating to 350°. Once oven is heated bake for 25-30 minutes until slightly browned and cheese is melted and bubbly.
– Cool and Enjoy!
Let the breadsticks cool slightly. Using a large knife or pizza cutter slice into 12 equal pieces. They’re delicious warm but still tasty at room temperature — perfect for dipping in marinara sauce, ranch, or just munching as-is.
Tips for the Best Breadsticks
- Cold discard is fine. You don’t need to bring it to room temperature. Just scoop it straight from the fridge.
- Use flavorful cheese. Aged cheeses like sharp cheddar or parmesan bring the best flavor.
- Want extra crisp? Use a larger pan, roll the dough thinner and bake a few extra minutes.
Fun Variations
These breadsticks are easy to personalize. Try some of these variations:
- Spicy Jalapeño-Cheddar: Add finely chopped jalapeños and swap in sharp cheddar.
- Pizza Breadsticks: Add a pinch of dried basil and top with pepperoni before baking.
- Parmesan & Black Pepper: Use grated parmesan and a generous dose of freshly ground black pepper.
- Vegan Version: Use a dairy-free cheese and olive oil instead of butter.
Storing and Reheating
- Storage: Let your breadsticks cool completely before storing them in an airtight container. They’ll stay fresh at room temperature for up to 3 days or in the fridge for up to 1 week.
- Reheating: Pop them in a toaster oven or conventional oven at 350°F for 5–7 minutes to re-crisp.
You can also freeze them! Place cooled breadsticks in a single layer on a tray, freeze until solid, then transfer to a zip-top freezer bag. Reheat straight from frozen
Final Thoughts
These easy sourdough cheese breadsticks are more than just a way to reduce waste — they’re a delicious, comforting snack in their own right. With a crispy exterior, gooey cheese, and a subtle sourdough tang, they’re everything a savory snack should be.
So next time you’re feeding your sourdough starter, don’t toss that discard. Grab some flour and cheese, and treat yourself to a batch of warm, cheesy breadsticks instead. You might just find yourself keeping a starter around for these alone.
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Easy Sourdough Cheese Breadsticks
They’re quick to make, super satisfying, and best of all, they make good use of your sourdough starter. With just a handful of pantry staples and some shredded cheese, you’ll have a crispy, tangy, cheesy snack that is super easy to make!
Ingredients
- 1 cup water
- 1/2 cup sourdough starter - active or discard
- 1 tsp. salt
- 2 1/2 -3 cups all-purpose flour
- 1/4 cup butter - melted
- 1 tsp. garlic powder
- 1 cup shredded cheese
- 1 Tbs. dried herbs (oregano, basil, rosemary, etc.) - optional
Instructions
1. In a medium bowl or in a stand mixer, combine your water, sourdough starter, and salt, and herbs if using.
2. Mix in a little flour. You can use all-purpose or a mixture of whole grain and all-purpose.
3. Continue adding flour until a dough forms.
4. Transfer dough to a floured surface and knead for 5-8 minutes, adding flour as needed.
5. Lightly grease the bowl with oil and place ball of dough inside turning to coat.
6. Cover with a damp tea towel and place in the oven with the light on.
7. In a small saucepan melt butter (1/4 cup) over low heat. Remove from heat to cool slightly. Place parchment paper in your 9x13 baking dish.
8. Scrape dough into a 9x13 baking dish. Using your hands or a rolling pin, spread out to the edges of the pan.
9. Using a pastry brush spread melted butter evenly over the surface of the dough.
10. Sprinkle on garlic powder and grated cheese.
11. Return pan to the oven with the light on for 1-2 hours until slightly puffed.
12. Leave the pan in the oven and start preheating to 350°. Once oven is heated bake for 25-30 minutes until slightly browned and cheese is melted and bubbly.
13. Let the breadsticks cool slightly. Using a large knife or pizza cutter slice into 12 equal pieces. They're delicious warm but still tasty at room temperature — perfect for dipping in marinara sauce, ranch, or just munching as-is.
Notes
- Cold discard is fine. You don’t need to bring it to room temperature. Just scoop it straight from the fridge.
- Use flavorful cheese. Aged cheeses like sharp cheddar or parmesan bring the best flavor.
- Want extra crisp? Use a larger pan, roll the dough thinner and bake a few extra minutes.
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