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 you’ll love this recipe
- Beginner-friendly – simple steps and very forgiving dough.
- Ready in under an hour – no long fermentation required, so you can have fresh cheese sticks the same day.
- Soft, fluffy texture – All the ingredients give you that perfect pillowy bite every time.
- Packed with savory flavor – buttery garlic, herbs, and cheese in every bite.
FAQ
Can I use active sourdough starter instead of discard?
Yes! Active starter works perfectly in this recipe.
Why do I need to par-bake the dough?
Par-baking ensures the center cooks through and doesn’t stay doughy once you add the toppings. It gives you that perfect soft-but-structured base for cheesy sticks.
Can I make the dough ahead of time?
Yes! You can prepare the dough and store it covered in the fridge for up to 24 hours. Let it come to room temperature before rolling out.
Can I freeze these?
Yes. Bake completely, let cool, then freeze in an airtight container. Reheat in a 350°F oven or air fryer until warmed through and crispy.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best texture—microwaving will make them soft.
How to make sourdough discard cheese sticks: step-by-step
Ingredients
- 150 grams (2/3 cup) sourdough discard (room temperature)
- 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
- 1/4 teaspoon baking soda
- 5 grams (1 teaspoon) salt
For the topping:
- 3 tablespoons (40 grams) unsalted butter, melted
- 1 teaspoon garlic powder or 2 minced garlic cloves
- 1 teaspoon Italian seasoning
- 2 cups (180 grams) shredded mozzarella cheese
- Fresh herbs and Parmesan cheese for topping (optional)
Equipment
- Mixing bowl
- Bench/dough scraper
- Rolling Pin
- Food scale/measuring spoons
- Large baking sheet
- Parchment paper
Instructions
This recipe can be mixed by hand or using a stand mixer.
- In a large mixing bowl, whisk together the sourdough discard, sugar, milk, sour cream (or Greek yogurt), and olive oil until smooth and fully combined.
- Add the flour, baking powder, baking soda, and salt to the bowl. Using a spatula or wooden spoon, mix until a shaggy dough forms.
- Cover the mixture and allow it to rest for 15-20 minutes.
Knead the dough
- After the dough has rested, knead it into a smooth ball, about 3–6 minutes. Use flour as necessary it will start out sticky, but comes together beautifully. If using a stand mixer, knead for the same amount of time.
- Once kneaded, let the dough rest for 10-15 minutes (this makes rolling it out much easier).
- Need more time? The dough can be refrigerated overnight and shaped/baked the following day.
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.
- Transfer the dough to a pan using the parchment paper and bake for 8-10 minutes, just until the crust is set.
- Remove from the oven and sprinkle evenly with mozzarella cheese. Bake for another 10-12 minutes or until the cheese is bubbly and golden. Want extra crispy cheese? Broil for 1-2 minutes at the very end.
- 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)
Sourdough Discard Cheese Sticks
These sourdough discard cheese sticks are buttery, garlicky, and loaded with melty cheese—perfect for dipping, snacking, or serving alongside your favorite meal!
Equipment
- Mixing bowl
- Bench/dough scraper
- Rolling Pin
- Food scale/measuring spoons
- Large baking sheet
- Parchment paper
Ingredients
- 150 grams (2/3rd cup) sourdough discard (room temperature (active starter can be used))
- 125 grams (1/2 cup) warm milk
- 12 grams sugar
- 120 grams (1/2 cup) sour cream (or Greek yogurt)
- 14 grams (1 tablespoon) olive oil
- 360 grams (2 & 3/4 cups) all-purpose flour
- 5 grams (1 teaspoon) baking powder
- 1/4 teaspoon baking soda
- 5 grams (1 teaspoon) salt
For the topping
- 40 grams (3 tablespoons) unsalted butter (melted )
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 180 grams (2 cups) mozzarella cheese (shredded)
Instructions
-
This recipe can be mixed by hand or using a stand mixer.
In a large mixing bowl, whisk together the sourdough discard, milk, sugar, sour cream (or Greek yogurt), and olive oil until smooth and fully combined.
-
Add the flour, baking powder, baking soda, and salt to the bowl. Using a spatula or wooden spoon, mix until a shaggy dough forms.
-
Cover the mixture and allow it to rest for 15-20 minutes.
Knead the dough
-
After the dough has rested, knead it into a smooth ball, about 3–6 minutes. Use flour as necessary it will start out sticky, but comes together beautifully. If using a stand mixer, knead for the same amount of time.
-
Once kneaded, let the dough rest for 10-15 minutes (this makes rolling it out much easier).
-
Need more time? The dough can be refrigerated overnight and shaped/baked the following day.
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 10x13-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.
-
Transfer the dough to a pan using the parchment paper and bake for 8-10 minutes, just until the crust is set.
-
Remove from the oven and sprinkle evenly with mozzarella cheese. Bake for another 10-12 minutes or until the cheese is bubbly and golden. Want extra crispy cheese? Broil for 1-2 minutes at the very end.
-
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.
Notes
Can I make the dough ahead of time? Yes! You can prepare the dough and store it covered in the fridge for up to 24 hours. Let it come to room temperature before rolling out.
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