Crispy Sourdough Cheesy Breadsticks
Start with a warm, crunchy stick of cheesy bread in hand and you’ll understand why this little recipe becomes an instant favorite. Made from 1 cup sourdough discard, shredded cheese, and pantry staples, these crispy sourdough cheesy breadsticks bake fast and taste like something from a cozy bakery — only easier. I often make a batch when I need a quick snack, a kid-friendly party finger food, or a cheesy side to sop up soups and stews like this beloved crispy air fryer churro bites for dessert.
Why you’ll love this dish
These breadsticks are a small miracle: they use sourdough discard so you waste less, they come together in one bowl, and they bake to a golden, cheesy crisp in under 20 minutes. They’re perfect for weeknight snacks, school lunches, or an appetizer platter when friends drop by. Because the texture is crisp rather than fluffy, they pair wonderfully with dips and soups.
“Crunchy edges, gooey cheese specks, and the faint tang of sourdough — my family finished the whole tray in minutes.” — a fan favorite reaction
If you want a cheesy vegetable side to serve alongside, try a bright, saucy option like the marry me roasted vegetable medley.
Preparing Crispy Sourdough Cheesy Breadsticks
Overview: mix the discard and flour, fold in cheese and seasonings, roll thin, cut, and bake. That’s it. The key is to roll the dough to about 1/4 inch so the edges crisp up evenly and the cheese pockets brown without making the center gummy. Use cold olive oil and a light dusting of flour on the work surface to prevent sticking. If your discard is particularly thin, add a tablespoon more flour to achieve a tacky-but-holdable dough.
What you’ll need
- 1 cup sourdough discard (active or room-temperature discard is fine)
- 1 cup all-purpose flour (plus extra for dusting; for whole-wheat swap, use 3/4 cup + 1/4 cup all-purpose)
- 1 cup shredded cheese — cheddar, mozzarella, or a blend (grated from block gives best melt)
- 2 tablespoons olive oil (or melted butter for a richer finish)
- 1 teaspoon garlic powder
- 1 teaspoon dried herbs (oregano, thyme, or Italian seasoning)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Substitutions/notes: use gluten-free 1:1 flour if needed (texture will be slightly more crumbly). Try smoked cheddar for a bolder flavor. If you prefer more herb aroma, swap 1/2 teaspoon garlic powder for 1 teaspoon finely minced fresh garlic and reduce salt slightly.
Include a savory baked side? These breadsticks go well with casseroles like the creamy cheesy hamburger rice casserole for a hearty meal.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the sourdough discard, flour, shredded cheese, olive oil, garlic powder, dried herbs, salt, and black pepper. Stir until a cohesive dough forms.
- Lightly flour a work surface. Turn the dough out and press or roll it to about 1/4 inch thickness.
- Use a sharp knife or pizza cutter to cut the dough into strips or your chosen shapes. Transfer the strips to the prepared sheet, spacing them a bit so air can circulate.
- Bake for 15–20 minutes, or until the edges are golden brown and the cheese has crisped. Rotate the pan halfway through if your oven has hot spots.
- Remove from the oven and let cool for a few minutes on the pan before serving so the centers set.
Best ways to enjoy it
Serve warm with a small bowl of marinara, garlic butter, or a tangy ranch dip. For a simple meal, plate the breadsticks alongside a bowl of tomato soup or a crisp green salad. They also make great handheld starters for parties—arrange them standing in a mason jar or fanned on a wooden board with a few dipping bowls. For playful pairing, try them with a saucy pasta like cheesy taco pasta for a comfort-food spread.
Storage and reheating tips
Cool completely before storing. Keep leftovers in an airtight container at room temperature for up to 2 days for best texture. To re-crisp, place on a baking sheet in a 350°F (175°C) oven for 5–7 minutes or toast in an air fryer at 320°F (160°C) for 3–4 minutes. For longer storage, freeze in a single layer on a tray until solid, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 350°F (175°C) for 8–10 minutes, checking for even warming.
Food safety note: because these are low-moisture once baked, leave them at room temperature no more than 2 hours. If you use a dairy-heavy dip, refrigerate within 2 hours.
Pro chef tips
- Grate your own cheese: pre-shredded cheese often contains anti-caking agents that affect melt and crisp.
- Don’t overwork the dough: mix until combined so the breadsticks stay tender inside.
- Roll thin and even: a consistent 1/4 inch thickness yields uniform crisping.
- Use a hot oven and a pre-lined pan: parchment prevents sticking and aids quick browning.
- Add a finishing brush of olive oil and a sprinkle of flaky sea salt right after baking for an irresistible finish.
For ideas on using up extra cheesy bites with hearty mains, consider serving them with something substantial like a cheesy ground beef potato casserole.
Creative twists
- Herb-parmesan twist: fold 2 tablespoons grated Parmesan into the dough and top with rosemary before baking.
- Spicy kick: stir in 1/4 teaspoon cayenne or sprinkle crushed red pepper on top.
- Everything bagel breadsticks: press everything bagel seasoning onto the dough before baking.
- Veggie-packed: mix in finely chopped roasted peppers or jalapeños for bursts of flavor.
- Vegan option: use vegan cheese and olive oil; add a teaspoon of nutritional yeast for extra savory depth.
Helpful answers
Q: How long does prep and total time take?
A: Prep is about 10 minutes (mix and roll). Bake time is 15–20 minutes, so plan 25–30 minutes total from start to finish.
Q: Can I make these ahead of time?
A: Yes—prepare and bake them, then store cooled breadsticks in an airtight container. Re-crisp in the oven before serving. You can also freeze baked breadsticks for up to 3 months.
Q: My dough was sticky—what did I do wrong?
A: Sticky dough often means your discard is thin or you didn’t add enough flour. Fold in a tablespoon of flour at a time until you reach a tacky, workable dough. Chill for 10 minutes if it’s too soft to roll.
Q: Can I use this dough for small crackers instead?
A: Absolutely. Roll thinner (about 1/8 inch) and cut smaller shapes. Watch the bake time — crackers will crisp faster, around 8–12 minutes.
Q: Are these safe for kids with mild dairy intolerance?
A: Not unless you use dairy-free cheese. Try a high-quality vegan shredded cheese and check labels for added milk proteins.
Enjoy baking—these breadsticks are a fast, frugal way to put sourdough discard to delicious use.
Crispy Sourdough Cheesy Breadsticks
Ingredients
Method
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the sourdough discard, flour, shredded cheese, olive oil, garlic powder, dried herbs, salt, and black pepper. Stir until a cohesive dough forms.
- Lightly flour a work surface. Turn the dough out and press or roll it to about 1/4 inch thickness.
- Use a sharp knife or pizza cutter to cut the dough into strips or your chosen shapes. Transfer the strips to the prepared sheet, spacing them a bit so air can circulate.
- Bake for 15–20 minutes, or until the edges are golden brown and the cheese has crisped. Rotate the pan halfway through if your oven has hot spots.
- Remove from the oven and let cool for a few minutes on the pan before serving so the centers set.
