Sourdough Discard Pizza Sticks are an easy, high-protein snack made with simple ingredients you probably already have in your kitchen. This delicious recipe uses sourdough discard for extra flavor (no long fermentation required) and Greek yogurt for a boost of protein in every bite. Bake them into cheesy, dunkable strips that are perfect for game day, school lunches, or quick after-school snacks. If you’re looking for fun ways to use up sourdough discard, this protein-packed pizza stick recipe is a must try!
Why I love this recipe
- It uses sourdough discard, so nothing goes to waste and you still get amazing flavor!
- It’s secretly protein-packed thanks to Greek yogurt and cheese.
- Kids love them, adults love them, and they disappear fast at parties.
- You can customize the toppings (pepperoni, veggies, herbs) to match any craving.
Frequently Asked Questions
Are these pizza sticks high in protein? Yes! The dough includes Greek yogurt (which adds protein and moisture) plus cheese for extra protein. Depending on toppings, you can add even more by using pepperoni, sausage, or a high-protein cheese blend.
Do pizza sticks freeze well? They freeze beautifully. Bake, cool completely, then freeze in an airtight container or freezer bag for up to 2–3 months. Reheat in a 350°F (175°C) oven or air fryer until warm and crisp.
Can I make these without sourdough discard? Yes! If you don’t have discard, you can use active starter at 100% hydration in the same amount. If you don’t bake sourdough at all, you can replace the discard with equal parts flour + water (by weight), but you’ll lose the tangy flavor.
Can I make these ahead for meal prep? Definitely. You can either bake them fully and reheat later, or assemble the dough + toppings and refrigerate for up to 24 hours before baking. They reheat well for school lunches, snacks, or grab-and-go dinners.
Can I long ferment the dough?
Yes! If you prefer a longer fermentation for deeper sourdough flavor, you can absolutely long-ferment this dough. After mixing, cover and refrigerate for 8–24 hours. The cold fermentation helps develop more tang and makes the dough easier to digest. When you’re ready to bake, let the dough sit at room temperature for about 30–45 minutes to relax before shaping and adding toppings.
How to make sourdough discard pizza sticks (step-by-step)
Can I long ferment the dough? Yes! Just mix everything together, knead, cover, and refrigerate overnight. The next day, simply shape the sourdough discard pizza sticks and bake.
Ingredients
- 300 grams all-purpose flour
- 5 grams baking powder
- 6 grams salt
- 5 grams sugar
- 100 grams sourdough discard (no more than a week old)
- 240 grams full-fat Greek yogurt
- 50 grams water
- 10 grams olive oil
ToppingS:
Pizza sauce or marinara (store-bought or homemade)
- 60-80 grams pizza sauce or marinara
- 150-200 grams shredded mozzarella cheese
- 14 grams olive oil (for brushing the dough)
- 1/2 teaspoon Italian seasoning or dried oregano
- grated Parmesan (optional, for finishing)
Equipment
- Mixing bowl
- Rolling Pin
- Food scale/measuring spoons
- Large baking sheet
- Parchment paper
- Baking sheet, cast iron, or pizza steel
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar
- Add the sourdough discard, Greek yogurt, water, and olive oil and mix until a shaggy dough is formed.
- Let the dough rest for 10 minutes to hydrate, then return to it and knead it for a few minutes just to bring it together. Cover it and let it rest for 10-15 minutes (this makes shaping easier).
Need more time? The dough can be refrigerated for up to 24 hours before shaping and baking.
Shape the sourdough discard pizza sticks
- Preheat the oven to 425 degrees F with your pizza stone or steel in the oven.
- Transfer the dough to a lightly floured piece of parchment paper and press or roll it into a rectangle about ½-inch thick (10×14 inches).
- Brush the dough with olive oil and sprinkle with your favorite herbs (optional). Use a fork to poke small holes across the dough to prevent large bubbles.
- Use a pizza peel or cutting board to transfer the parchment-lined crust onto the hot pizza steel, and bake for 10 minutes or until the crust is set and lightly golden.
- Spread a thin layer of pizza sauce over the top, then sprinkle evenly with shredded mozzarella cheese and any other toppings you are using.
- Return to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
- Let sourdough discard pizza sticks cool for 5-10 minutes, then using a pizza cutter, slice the dough in half lengthwise, then make vertical cuts every 1.5 inches to create about 16 sticks total.
- Store in an airtight container for up to 4–5 days in the refrigerator. Reheat at 350°F (175°C) for 6–8 minutes to re-crisp the edges.
More sourdough recipes like this
- Sourdough Discard Cheese Sticks
- Sourdough Cinnamon Sticks (discard recipe)
- Blueberry Lemon Sourdough Sticks (discard recipe)
- Sourdough Apple Cinnamon Sticks (discard recipe)
Sourdough Discard Pizza Sticks (protein-packed!)
Soft and cheesy sourdough discard pizza sticks made with Greek yogurt for extra protein. Quick to mix, kid-friendly, and perfect for dipping. Includes storage tips and easy topping ideas!
Equipment
- Mixing bowl
- Bench/dough scraper
- Rolling Pin
- Food scale/measuring spoons
- Parchment paper
- Pizza peel or stone
Ingredients
- 300 grams all-purpose flour
- 5 grams baking powder
- 6 grams salt
- 5 grams sugar (optional )
- 100 grams sourdough discard (no more than a week old to avoid a sour taste )
- 240 grams full-fat Greek yogurt
- 50 grams water
- 10 grams olive oil
For the toppings
- 60-80 grams pizza sauce or marinara
- 150-200 grams shredded mozzarella cheese
- 10 grams olive oil
- 1/2 teaspoon Italian seasoning or oregano
- grated Parmesan (optional for finishing)
Instructions
-
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar
-
Add the sourdough discard, Greek yogurt, water, and olive oil and mix until a shaggy dough is formed.
-
Let the dough rest for 10 minutes to hydrate, then return to it and knead it for a few minutes just to bring it together. Cover it and let it rest for 10-15 minutes (this makes shaping easier).
Need more time? The dough can be refrigerated for up to 24 hours before shaping and baking.
Shape the sourdough discard pizza sticks
-
Preheat the oven to 425 degrees F with your pizza stone or steel in the oven.
-
Transfer the dough to a lightly floured piece of parchment paper and press or roll it into a rectangle about ½-inch thick (10x14 inches).
-
Brush the dough with olive oil and sprinkle with your favorite herbs (optional). Use a fork to poke small holes across the dough to prevent large bubbles.
-
Use a pizza peel or cutting board to transfer the parchment-lined crust onto the hot pizza steel, and bake for 10 minutes or until the crust is set and lightly golden.
-
Spread a thin layer of pizza sauce over the top, then sprinkle evenly with shredded mozzarella cheese and any other toppings you are using.
-
Return to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
-
Let sourdough discard pizza sticks cool for 5-10 minutes, then using a pizza cutter, slice the dough in half lengthwise, then make vertical cuts every 1.5 inches to create about 16 sticks total.
-
Store in an airtight container for up to 4–5 days in the refrigerator. Reheat at 350°F (175°C) for 6–8 minutes to re-crisp the edges.
Notes
Can I long ferment the dough? Yes! Just mix everything together, knead, cover, and refrigerate overnight. The next day, simply shape the sourdough discard pizza sticks and bake.
Sourdough discard: Ensure your sourdough discard is no more than a week old to avoid an unpleasant taste in the final bake.
Want more protein? Add cooked sausage, pepperoni, or diced ham on top before baking.
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
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