Quick Sourdough Cheesy Breadsticks With Discard – Easy & Garlicky Recipe

I turned sourdough discard into Cheesy Breadsticks topped with mozzarella, parmesan, and herbs, ready in under an hour with a surprisingly simple method.

I started these Quick Sourdough Cheesy Breadsticks when I had extra sourdough discard and zero patience for long rises. In about an hour I pull warm, golden sticks slathered in melted cheese, with a garlicky edge that makes everyone reach for more.

This feels a little like a secret Sourdough Starter Discard Recipe because what was once “waste” becomes the thing you brag about. They bake fast, the crust gets those perfect brown spots, and somehow they’re gone before dinner even cools.

I’m not saying they’re miraculous, but you’ll be weirdly proud you made them.

Ingredients

• Tangy discard adds mild sour flavor, it’s slightly probiotic and cuts food waste.
• Main carb source, gives structure and chew, refined so it has less fiber.
• Melty, mild cheese high in protein and calcium, makes breadstick gooey.
• Sharp salty umami boost, it adds savory depth and extra calcium.
• Hydrates the dough, wakes yeast up, no flavor but key for texture.
• Tiny living cells that make dough rise, give airy crumb and flavor.
• Quick garlic hit without chopping, adds savory kick and aroma.
• Optional drizzle that adds richness, healthy fats and a crispier crust.
• Boosts all flavors, helps gluten develop, essential but don’t overdo it.

Ingredient Quantities

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

How to Make this

1. Pour 3/4 cup warm water (about 105 to 110F) into a bowl, sprinkle 1 tsp active dry yeast on top, stir in 1/2 cup sourdough discard, swirl and let sit 5 minutes until a little foamy.

2. In a large bowl whisk together 2 1/4 cups all-purpose flour and 1 tsp salt, then pour in the yeast/discard mix and stir until it forms a shaggy dough.

3. Turn dough out onto a lightly floured or oiled surface and knead about 5 to 7 minutes until smooth and slightly tacky, dont overdo it, a little stick is fine.

4. Oil a clean bowl, place the dough inside, cover with a damp towel or plastic wrap and let rise in a warm spot about 20 to 30 minutes until puffy (this is a quick rise so it wont double).

5. While dough is rising preheat oven to 425F (220C) and line a baking sheet with parchment; also melt 2 tbsp butter and have 1 cup shredded mozzarella, 1/4 cup grated Parmesan, 1/2 tsp garlic powder and 1 tsp dried Italian seasoning ready.

6. Punch down the dough, roll it out on a lightly oiled surface into roughly a 10×12 inch rectangle, brush the surface with about half the melted butter.

7. Evenly sprinkle the shredded mozzarella, grated Parmesan, garlic powder and Italian seasoning over the dough, press gently so the cheese sticks, then slice into 10 to 12 strips and transfer them to the prepared baking sheet (twist each strip once if you like a twisty breadstick).

8. Brush the tops with the remaining melted butter and a little 1 tbsp olive oil if you want extra crispness, then bake 12 to 15 minutes until cheese is melted and the tops are golden brown.

9. Let cool a few minutes, sprinkle a bit more Parmesan or the extra Italian seasoning if you want, then serve warm. Don’t worry if the pieces arent perfectly uniform, they still taste amazing.

Equipment Needed

1. Small bowl for proofing the yeast
2. Large mixing bowl
3. Measuring cups and measuring spoons
4. Whisk
5. Wooden spoon or silicone spatula for stirring and kneading a bit
6. Rolling pin or your hands to shape the dough (use what you got)
7. Bench scraper or sharp knife or pizza cutter to slice the strips
8. Baking sheet lined with parchment paper
9. Pastry brush to butter the tops
10. Oven mitts and a clean towel to cover the dough while it rises

FAQ

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

• Active dry yeast — use instant/rapid-rise yeast instead (use about 3/4 tsp instant for 1 tsp active dry, no need to proof), or if you really need a non-yeast quick fix try 1 tbsp baking powder and skip the rise but texture will change.
• Sourdough discard — swap with 1/2 cup plain Greek yogurt or 1/2 cup buttermilk for tang and moisture, or use 1/2 cup fed starter but cut the warm water by ~2 tbsp since a fed starter is thinner and more active.
• All-purpose flour — swap 1:1 with bread flour for a chewier, more elastic stick, or replace up to 50% with whole wheat flour for nuttier flavor (expect a denser crumb).
• Shredded mozzarella — use shredded provolone, Monterey Jack, or mild cheddar instead (use same volume), and for the Parmesan topping use Pecorino Romano or Asiago 1:1, or nutritional yeast if you need dairy-free flavor.

Pro Tips

1) Warm the discard and water a bit if theyre cold. If your discard just came from the fridge the yeast wont wake up as fast, so let both sit at room temp for 20 minutes before mixing. Test the water with your finger or a thermometer, about 105 to 110F is perfect, hotter will kill the yeast.

2) Dont overwork the dough. Knead just until smooth and slightly tacky, the dough should pass a quick windowpane check but still feel soft. Over-kneading makes the sticks tough not chewy.

3) Keep the cheese from sliding off. Use shredded mozzarella that has been lightly tossed in a teaspoon of flour if its super greasy, press the cheese into the dough so it adheres, and chill the cut strips 5 minutes on the sheet before baking if they seem floppy.

4) For extra flavor and crunch, brush with butter first and finish with a little olive oil or a quick high-heat blast. Rotate the pan halfway through baking for even browning, and if you want crispier tops, move them to the top rack for the last 30 to 60 seconds but watch closely so they dont burn.