Crispy Sourdough Cheesy Breadsticks are the perfect mix of crunchy outside and soft, cheesy inside. Made using sourdough discard, these breadsticks bring a tangy flavor with every bite. The melted cheese on top adds a gooey, delicious touch that makes them hard to resist.
I love making these breadsticks when I have some sourdough starter to use up—it’s such a smart and tasty way to avoid waste. Plus, they come together quickly, which means you can have a warm, cheesy snack on the table in no time. I usually sprinkle a little garlic powder and herbs before baking to give them extra flavor.
These breadsticks are wonderful as a side for pasta or soup, but honestly, I sometimes eat them all on their own as a treat. Sharing them with friends always goes down well too, especially when they’re warm and fresh out of the oven. If you want to pump them up, dipping them in marinara sauce is a simple and tasty idea I always recommend.
Key Ingredients & Substitutions
Sourdough Starter Discard: This adds a tangy flavor and helps the breadsticks rise. If you don’t have sourdough, you can use plain yogurt or a splash of vinegar for a similar tang.
Cheese: Mozzarella gives the melt and stretch, while Parmesan adds a sharp bite. You can swap mozzarella for cheddar or a blend like Monterey Jack if you prefer.
Flour: All-purpose flour works best for a tender yet crispy texture. Bread flour can make the crust chewier, which some people enjoy too.
Olive Oil: It’s essential for moistening the dough and crisping the crust. If needed, vegetable oil or melted butter can be alternatives with a slight taste change.
How Do You Get Breadsticks Crispy Yet Soft Inside?
Balancing crispy and soft textures is about baking time, heat, and dough thickness. Here’s how I do it:
- Preheat to a high temperature (425°F/220°C) for a hot oven that crisps fast.
- Roll dough evenly about 1/2 inch thick. Too thin can dry them out; too thick may stay doughy.
- Brush olive oil on top to lock moisture and encourage a golden crust.
- Watch the cheese melt and edges turn golden brown to know they’re ready.
- Let them cool a few minutes before cutting—this helps hold their shape without sogginess.
Equipment You’ll Need
- Baking sheet – a flat surface that helps the breadsticks bake evenly and get crispy edges.
- Parchment paper – prevents sticking and makes cleanup easy.
- Mixing bowl – to combine all your ingredients smoothly without mess.
- Measuring cups and spoons – for accurate ingredient amounts to ensure the dough turns out just right.
- Sharp knife or pizza cutter – to cut the breadsticks cleanly after baking.
- Pastry brush – to lightly brush olive oil on top for that golden, crispy finish.
Flavor Variations & Add-Ins
- Add cooked bacon or pepperoni slices on top before baking for a meaty twist that crisps up nicely.
- Mix in chopped fresh herbs like rosemary or basil into the dough for extra aroma and flavor.
- Swap mozzarella for cheddar or pepper jack cheese to add a sharper or spicier kick.
- Sprinkle crushed red pepper flakes or smoked paprika on top for a little heat and smoky depth.
How to Make Crispy Sourdough Cheesy Breadsticks
Ingredients You’ll Need:
For The Dough:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp garlic powder
- 1 tbsp olive oil (plus more for brushing)
- 1 tsp dried Italian herbs or dried oregano
For The Cheese Topping:
- ½ cup shredded mozzarella cheese (plus extra for topping)
- ¼ cup grated Parmesan cheese (plus extra for topping)
- Optional: pinch of red pepper flakes for a little heat
Time Needed
You’ll spend about 10 minutes prepping the dough and toppings, then about 15-18 minutes baking. Add a few minutes to cool before slicing and serving. Overall, under 30 minutes from start to delicious breadsticks!
Step-by-Step Instructions:
Step 1: Preheat and Prep
Set your oven to 425°F (220°C) and line a baking sheet with parchment paper or grease it lightly. This is important to prevent sticking and ensure even baking.
Step 2: Mix the Dough
In a large bowl, combine your sourdough discard, flour, baking powder, salt, garlic powder, shredded mozzarella, grated Parmesan, olive oil, and dried herbs. Stir everything together until you have a sticky dough. If it feels too dry, add a little water, one tablespoon at a time. If too wet, add a pinch of flour until it’s just right.
Step 3: Shape the Breadsticks
Place the dough onto the prepared baking sheet. Using oiled hands, press and stretch it out into a rectangle roughly 9 x 12 inches and about half an inch thick. This will be the base for your cheesy breadsticks.
Step 4: Add Toppings
Brush the dough surface lightly with olive oil to encourage a crispy crust. Then sprinkle extra mozzarella and Parmesan cheese evenly on top. If you like heat, sprinkle some red pepper flakes and more dried herbs.
Step 5: Bake and Serve
Bake in the oven for 15-18 minutes until the edges turn golden and the cheese melts and bubbles with brown spots. Take the breadsticks out and let them cool for a few minutes before cutting them into strips. Serve warm, perfect with marinara sauce or your favorite dip!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it completely in the fridge overnight and give it a good stir before using. This helps the dough mix evenly and rise properly.
Can I Substitute Different Cheeses?
Absolutely! Feel free to swap mozzarella and Parmesan for cheddar, Monterey Jack, or even a spicy pepper jack. Just keep in mind that some cheeses melt differently and may affect texture.
How Should I Store Leftover Breadsticks?
Store any leftovers in an airtight container at room temperature for up to 2 days. To reheat, pop them in a 350°F (175°C) oven for about 5 minutes to crisp them back up.
Can I Make the Dough Ahead of Time?
Yes, you can mix the dough and refrigerate it for up to 24 hours. Just take it out about 30 minutes before baking to come to room temperature for easier stretching and even baking.
