1. 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.

2. Add the flour, baking powder, baking soda, and salt to the bowl. Using a spatula or wooden spoon, mix until a shaggy dough forms.
3. Cover the mixture and allow it to rest for 15-20 minutes.

Knead the dough

1. 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.
2. Once kneaded, let the dough rest for 10-15 minutes (this makes rolling it out much easier).
3. Need more time? The dough can be refrigerated overnight and shaped/baked the following day.

Shaping Sourdough Cheese Sticks

1. Preheat the oven to 425 degrees F.
2. Prepare the topping: in a small bowl stir together the melted butter, garlic powder, and Italian seasoning and set aside.

3. 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.

4. Pour the garlic butter over top of the dough and brush the mixture generously over the dough.
5. Transfer the dough to a pan using the parchment paper and bake for 8-10 minutes, just until the crust is set.
6. 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.
7. 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.
8. Optional finish: Top with fresh parsley and Parmesan cheese before serving with your favorite dipping sauce!
9. 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.