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Here’s how I make the absolute best use of extra sourdough discard—these disappear from the table in no time. Cheesy Sourdough Breadsticks weren’t in my plans, but wow, they fix every craving for something cheesy and golden. My family begs for these at every get-together now.
Why You'll Love Them
These sticks are loaded with that fun sourdough zing, plenty of gooey cheese flavor, and tons of tasty garlic. They're out of the oven before you know it, and the kitchen smells incredible the whole time.
Grab Your Ingredients
- Olive oil: Adds both flavor and a nice, soft texture.
- Sourdough discard: Feels so good to finally use that up!
- Garlic salt: Can't skip the flavor punch here.
- Flour: I just grab regular all-purpose.
- Sugar: Our yeast loves its snack.
- Yeast: Brings the dough to life with a fast rise.
- Warm water: Think bath-warm—just not hot.
That Addictive Topping
The real magic happens on top. We smother these breadsticks in two cheeses, butter, and a bunch of herbs. I always grate cheese by hand since it gets melty way better than the bagged stuff.
Ready To Start
Get going by letting your yeast hang out in cozy warm water and sugar. Watch it get bubbly—that’s when it’s ready for the sourdough discard, which brings next-level flavor.
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Speedy Dough Rise
Here’s where these really stand out. Thanks to both discard and yeast, we only need a brief 20-minute rise. Get awesome flavor and save time too.
Shape and Go
Just roll the dough right onto your baking tray. No moving things around or stressing about clean-up. Flatten it evenly so you get even cooking from edge to edge.
Straight to Baking
Place your pan on the lowest oven shelf. This trick gets you that perfect crispy bottom while the cheesy top stays gooey. Once the cheese is bubbling and turns bronze, they're nearly done.
Slice and Serve
Grab a pizza cutter and go to town—slice these as skinny or chunky as you want. It all depends on what’s going with them that night.
Switch It Up
This dough is a blank canvas. Some days I tuck string cheese around the edges or cover the top in everything bagel spices. The crew goes wild when I do a pepperoni pizza style version.
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Keep Them Tasty
Leftovers (if you have any) store great in the fridge. Oven reheating brings that melty cheese magic right back. Don’t worry if you only have a microwave. It works too, but you’ll lose the crunch.
Fantastic For Freezing
They freeze like champs! I usually double up the batch so I’ve always got some on hand. Pull them out on busy nights when you need a cozy treat fast.
Dairy-Free Fun
If you want to make these dairy-free, just swap in vegan butter and cheese. They'll still taste awesome since the flavors come from the herbs and tangy sourdough.
Easy Wins
Keep your water warm but not scalding, or you'll mess up the yeast. I test it on my wrist. Letting the dough have a second short rise really gives you an irresistible soft middle.
Tasty Combinations
We pair these with chunky soup or crisp salads. They're also amazing with a dunk in ranch or marinara. Honestly, my kids would eat them with anything.
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Gluten Free Option
Yep, you can swap in your go-to gluten free flour blend, same amount, and you’re all set. The texture’s a bit different but they’re still so yummy.
Change It Up
We’ll sometimes mix in cinnamon and sugar for a sweet spin. Other days, diced jalapeños for some heat. Get creative once you nail the basics.
Using Starter Instead
If you’re after a bolder sour flavor, grab your bubbly active starter instead of discard. Just remember you’ll need to give the dough more time to puff up for best flavor.
Your Questions Answered
Lots of folks wonder if you can prep these in advance—yep! Shape them, cover up, chill in the fridge, then let them bake when you're ready. Cooler dough gets even tastier as it waits.
Why We Love Them
Cheesy Sourdough Breadsticks are now a family staple. They’re the tastiest way to use up discard and everyone goes nuts for them. Try them once—I bet you’ll be hooked.
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Frequently Asked Questions
- → What can I do if I lack sourdough discard?
If you don't have discard, substitute with 1/4 cup each of flour and water. The flavor and texture might slightly differ, but it will still taste great.
- → Can these breadsticks go in the freezer?
Absolutely! Let them cool, wrap tightly, and freeze for up to three months. Warm them up in a 350°F oven until they're crisp and ready to eat.
- → Is there a reason for baking these on the oven's bottom rack?
Placing them on the lowest rack ensures a crunchy base. The direct heat from the bottom helps avoid sogginess while baking.
- → Is a stand mixer necessary for this dough?
Nope! You can knead it by hand, though it takes a bit of effort—around 8 to 10 minutes will do the job just fine.
- → What are the signs that yeast has bloomed properly?
After about five minutes, the surface should be bubbly and frothy. No foam? The water's temperature might be off, or the yeast could be expired.
Conclusion
Turn sourdough discard into irresistible breadsticks with a crispy crust and soft center. A perfect, speedy snack to minimize waste in your kitchen.