Sourdough Discard Cheese Sticks

If you’re looking for a fun and flavorful way to use up your sourdough discard, these cheesy garlic sticks are it. Soft and fluffy on the inside with golden, crispy edges and loads of melted cheese on top, they’re everything you want in a homemade breadstick—only better. Made with simple ingredients and packed with savory flavor, they’re perfect for dipping in marinara, serving alongside soup or pasta, or just enjoying straight from the pan. No one will guess they started with your extra starter!

Why I love this recipe

• Trusted recipe: Adapted from my viral Sourdough Cinnamon Sticks (discard recipe) this recipe is trusted and always delivers!

• Same-Day Bake – No need for an overnight rise! These cheese sticks come together quickly, making them perfect for a spontaneous sweet treat.

• Soft, Fluffy, and Irresistible – They bake up light, airy, and perfectly tender, with garlicky, melty cheese in every bite.

• A Delicious Way to Use Up Sourdough Discard – Instead of throwing away extra starter, this recipe puts it to good use, adding flavor and texture to the dough.

Can I long ferment sourdough discard cheese sticks?

Yes, absolutely! To long-ferment the dough, simply skip the baking powder and baking soda. After mixing, let the dough rest at room temperature until it doubles in size—this may take several hours depending on the strength of your starter and the temperature of your kitchen. Once it’s risen, shape, top, and bake as directed. You’ll get even more sourdough flavor and a wonderfully chewy texture.

How to make sourdough discard cheese sticks: step-by-step

Ingredients

• 150 grams (2/3rd cup) sourdough discard (room temp)
• 12 grams (1 tablespoon) sugar
• 125 grams (1/2 cup) milk
• 120 grams (1/2 cup) full-fat sour cream or full fat Greek yogurt
• 14 grams (1 tablespoon) olive oil
• 360 grams (2 & 3/4 cups) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 5 grams (1 teaspoon) salt

For the topping:

• 3 tablespoons (40 grams) unsalted butter, melted
• 1 teaspoon garlic powder 0r 2 minced garlic cloves
• 1 teaspoon Italian seasoning
• 2 cups (180 grams) shredded mozzarella cheese
• Fresh herbs and Parmesan cheese for topping (optional)

Can I use active sourdough starter?

• Yes active starter can be used. Omit the baking powder and baking soda from the dough and mix the dough as directed.

• Cover and let it rise at room temperature until doubled in size — about 4 to 8 hours, depending on the strength of your starter and your kitchen temperature.

• Once risen, proceed with shaping, topping, and baking as the recipe instructs.

Equipment

• Mixing bowl
• Bench/dough scraper
• Rolling Pin
• Food scale/measuring spoons
• Large baking sheet
• Parchment paper

Instructions

The discard dough can be mixed by hand or a stand mixer.

• In a large bowl, mix together the sourdough discard, sugar, milk, sour cream (or yogurt), and olive oil until smooth.

• In a separate bowl whisk together the flour, baking powder, baking soda, and salt.

• Add the dry mixture to the wet mixture until a shaggy dough is formed.

• Cover the dough and let it rest for 15-30 minutes.

• After resting, knead the dough (5 minutes) until it becomes fairly smooth, being careful not to add too much extra flour, as this can alter the final texture. It should remain slightly sticky even after kneading.

• Once complete, cover the dough and let it rest for another 15-30 minutes. This helps it relax and makes shaping easier.

Shaping Sourdough Cheese Sticks

• Preheat the oven to 425 degrees F.

• Prepare the topping: in a small bowl stir together the melted butter, garlic powder, and Italian seasoning and set aside.

• Lightly flour a sheet of parchment paper and place your dough on top. Sprinkle a little flour on your rolling pin to prevent sticking, then roll the dough out into a 10×13-inch rectangle (it can be rolled slightly larger for thinner sticks if desired)

Pro tip: Want flatter sticks? Use a fork to poke holes in the dough—this helps keep it from rising too much in the oven.

• Pour the garlic butter over top of the dough and brush the mixture generously over the dough. Then, sprinkle evenly with the shredded mozzarella.

• Bake the sourdough cheese sticks for 15-18 minutes or until golden brown and the cheese is bubbly. Want a crispier finish? Broil for the final 1-2 minutes for golden, bubbly perfection.

• Allow the sourdough cheese sticks to cool for a few minutes before cutting them into even strips. Using a pizza cutter, slice the dough in half lengthwise, then make vertical cuts every 1.5 inches to create about 16 sticks total.

• Optional finish: Top with fresh parsley and Parmesan cheese before serving with your favorite dipping sauce!

• Storage: Let the cheese sticks cool completely, then store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the oven or toaster oven to bring back the crispiness.

More sourdough discard recipes

• Sourdough Discard Cinnamon Roll Muffins
• Sourdough Discard Garlic Knots
• Sourdough Discard Crescent Rolls
• Sourdough Cinnamon Sticks (discard recipe)