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Sourdough Cheesy Breadsticks Recipe

Sourdough Cheesy Breadsticks are a delightful combination of tangy sourdough and gooey melted cheese, perfect for appetizers, side dishes, or snacks. This recipe transforms simple ingredients into a comforting treat that is easy to make and sure to please everyone at the table.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 breadsticks servings
Course: Appetizer
Cuisine: Italian
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1 cup (240g) active sourdough starter, fed and bubbly
  • ¾ cup (180ml) warm water, around 90°F
  • 3 cups (360g) all-purpose flour, plus extra for dusting
  • 1½ teaspoons fine sea salt
  • 2 tablespoons extra virgin olive oil
  • 2 cups (225g) shredded mozzarella cheese, divided
  • ½ cup (50g) freshly grated Parmesan cheese
  • 1 teaspoon garlic powder, optional but recommended
  • 1 teaspoon dried Italian seasoning
  • 3 tablespoons melted butter, for brushing

Method
 

  1. Combine active sourdough starter with warm water in a large mixing bowl. Stir gently until well mixed.
  2. Add flour, salt, and olive oil. Mix until a shaggy dough forms. Knead for about 8-10 minutes until smooth and elastic.
  3. Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for 4-6 hours or refrigerate overnight.
  4. After rising, punch down the dough and transfer it to a greased 9x13-inch baking pan. Press and stretch the dough to fit the pan.
  5. Sprinkle 1½ cups of mozzarella cheese evenly over the dough, followed by grated Parmesan, garlic powder, and Italian seasoning.
  6. Cover the pan and let the dough rise for another 30-45 minutes. Preheat your oven to 375°F (190°C).
  7. Bake for 25-30 minutes until the cheese is bubbly and golden brown. Brush the top with melted butter and sprinkle remaining mozzarella on top.
  8. Let cool for 5 minutes, then slice into strips.

Notes

Use active, bubbly starter for best results. Knead the dough properly to develop gluten. Use freshly shredded cheese for better melting. Store leftovers in an airtight container for up to 2 days or refrigerate for up to 5 days.