Quick Sourdough Cheesy Breadsticks with Discard Recipe

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Golden, cheesy, and irresistibly savory—these Quick Sourdough Cheesy Breadsticks are the ultimate comfort food made smarter. By incorporating sourdough discard into the dough, you not only reduce kitchen waste but also infuse the breadsticks with a subtle tang that pairs beautifully with the rich melted cheese. They’re crispy on the outside, soft on the inside, and bursting with bold flavor thanks to a blend of Italian herbs, garlic, and sharp cheese.

Whether you need a quick snack, an easy appetizer for a party, or a fun side to serve with soup or pasta, these breadsticks deliver in both flavor and texture. Plus, this recipe comes together quickly and doesn’t require any extra proofing—perfect for busy evenings or spontaneous cravings. They’re especially good fresh out of the oven, served with marinara, pesto, or garlic butter on the side for dipping bliss.

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Ingredients for Quick Sourdough Cheesy Breadsticks with Discard

• 1 cup all-purpose flour
• ½ cup sourdough discard (unfed)
• 2 tbsp olive oil
• ¼ tsp salt
• ½ tsp garlic powder
• ½ tsp dried oregano or Italian seasoning
• ¼ tsp baking powder
• ½ cup shredded mozzarella cheese (or a blend of mozzarella and cheddar)
• 1 tbsp melted butter (for brushing)
• Optional: extra cheese and herbs for topping

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Step 1: Prepare the Dough

In a medium-sized mixing bowl, combine the all-purpose flour, sourdough discard, olive oil, salt, garlic powder, oregano (or Italian seasoning), and baking powder. Mix until a soft, pliable dough forms. If the dough feels too dry, add a teaspoon of water at a time; if it’s too sticky, sprinkle in a bit more flour.

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Step 2: Roll and Shape

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Lightly flour your work surface and roll out the dough into a rectangle, about ¼ inch thick. Transfer the rolled dough to the prepared baking sheet. Use a knife or pizza cutter to gently score (not cut all the way through) the dough into breadstick-sized strips—this will make them easy to pull apart once baked.

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Step 3: Add the Toppings

Brush the surface of the dough with melted butter. Generously sprinkle shredded mozzarella cheese over the top. Add an extra pinch of Italian herbs or garlic powder if desired. Press the cheese lightly into the dough to help it stick.

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Step 4: Bake to Perfection

Bake in the preheated oven for 12–15 minutes, or until the cheese is golden and bubbling and the edges of the breadsticks are slightly crisp. Keep a close eye during the final minutes to avoid overbrowning.

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Step 5: Cool and Serve

Let the breadsticks cool slightly on the baking sheet before pulling them apart along the scored lines. Serve warm with a dipping sauce like marinara, ranch, or herbed olive oil.

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Estimated Nutrition (Per Breadstick, based on 10 servings)

• Calories: 120
• Total Fat: 6g
• Saturated Fat: 2.5g
• Cholesterol: 10mg
• Sodium: 180mg
• Carbohydrates: 12g
• Fiber: 0.5g
• Sugars: 0.3g
• Protein: 4g

Note: Nutritional values may vary depending on cheese type and portion size.

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Frequently Asked Questions

1. Can I use fed sourdough starter instead of discard?

Yes, but the flavor will be slightly less tangy and the dough may rise more, altering the texture slightly.

2. What other cheeses work well in this recipe?

Cheddar, Monterey Jack, or a mix of Parmesan and mozzarella are great alternatives.

3. Is it okay to skip the baking powder?

Not recommended. Baking powder gives a slight lift and softness. Without it, the breadsticks may be denser.

4. Can I make this recipe gluten-free?

You can try a 1:1 gluten-free flour blend, though texture and pliability may differ. Add a binding agent like xanthan gum if needed.

5. Do I need to let the dough rest or rise?

Nope! This recipe is designed to be quick—no resting or rising required.

6. Can I prepare the dough ahead of time?

Yes. Wrap the dough tightly in plastic wrap and refrigerate for up to 24 hours before baking.

7. What dipping sauces go well with these breadsticks?

Marinara, ranch, garlic butter, or basil pesto are all excellent choices.

8. Can I double the recipe?

Absolutely. Just be sure to divide the dough and bake in batches or use a larger baking tray.

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