Sourdough Cheesy Bread

There’s nothing quite like tearing into a warm, cheesy breadstick, especially when it’s made with the unique tang of sourdough discard. These Sourdough Cheesy Breadsticks are golden and crisp on the outside, tender on the inside, and loaded with melted cheese in every bite. Perfect for dipping in marinara, pairing with soup, or serving as a crowd-pleasing appetizer.

This recipe is the ultimate mash-up of comfort food and sourdough baking. Whether you’re looking to use up leftover discard or simply want to upgrade your breadstick game, these are easy to make, ultra-satisfying, and endlessly customizable. Let's explore how to make them step-by-step, from mixing the dough to pulling apart that first gooey bite.

Ingredients

For the Dough:

• 1/2 cup sourdough discard (unfed)

• 1/2 cup warm water

• 2 tablespoons olive oil

• 1 tablespoon honey or sugar

• 1 1/2 teaspoons instant yeast

• 2 cups King Arthur all-purpose flour

• 3/4 teaspoon salt

For the Topping:

• 1 1/2 cups shredded mozzarella cheese (or cheddar, or a blend)

• 2 tablespoons melted butter

• 1 garlic clove, minced (or 1/2 tsp garlic powder)

• 1 tablespoon chopped parsley or Italian seasoning

• Optional: crushed red pepper flakes, parmesan cheese for extra flavor

Instructions

1. Mix the Dough
In a large mixing bowl, combine the sourdough discard, warm water, olive oil, honey, and yeast. Let it sit for 5–10 minutes until bubbly. Add flour and salt, and mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic. Cover and let rise for 60–90 minutes or until doubled in size.

2. Shape the Dough
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Roll the dough into a rectangle about 1/4-inch thick.

3. Add Cheese and Seasoning
Brush the top with melted butter, sprinkle with garlic, herbs, and shredded cheese. Press lightly to adhere. Optionally, sprinkle on red pepper flakes or parmesan.

4. Slice and Bake
Use a sharp knife or pizza cutter to slice the dough into 1-inch wide strips. You can twist them slightly for texture or leave flat. Bake for 15–18 minutes until golden and bubbling.

5. Cool Slightly and Serve
Let breadsticks cool for 5 minutes before serving warm with dipping sauce.

Tips for Perfect Cheesy Breadsticks

• Use sourdough discard within 1 week for best flavor.

• Don’t overbake: You want the cheese bubbly and the edges golden.

• Make ahead: Prepare dough in advance and refrigerate overnight.

• Reheat leftovers in the oven to restore crispness.

• Freeze extra dough for up to 1 month and thaw overnight in the fridge.

Variations

• Stuffed Breadsticks: Add a layer of pepperoni or roasted vegetables.

• Spicy Kick: Add jalapeños and crushed red pepper to the cheese topping.

• Cheesy Pull-Apart: Cut smaller strips and bunch them into a skillet for a tear-and-share version.

• Pesto Swirl: Add a layer of pesto under the cheese before baking.

• Whole Wheat Option: Swap half the flour with whole wheat for a heartier bite.

Serving Suggestions

• Marinara or pizza sauce for dipping

• Served alongside creamy tomato soup

• On a snack platter with cured meats and olives

• As a base for mini open-face sandwiches

Why Use Sourdough Discard?

Using sourdough discard reduces waste and adds a layer of complex flavor to your breadsticks. It gives the dough a slight tang, a chewy texture, and more depth than yeast-only versions. If you bake sourdough regularly, this is one of the best ways to use up that excess starter.

Final Thoughts

These Sourdough Cheesy Breadsticks hit every mark: they’re savory, satisfying, easy to customize, and an excellent way to turn your leftover sourdough discard into something truly crave-worthy. Whether you’re hosting a party, serving up a cozy family dinner, or just craving something cheesy and warm, this recipe delivers big time.

Once you make them, don’t be surprised if they become a go-to in your weekly baking rotation. Because nothing beats stretchy cheese and tangy dough baked to perfection.