Imagine pulling apart golden, crispy Sourdough Cheesy Breadsticks with melted mozzarella stretching between each piece, the aroma of garlic and herbs filling your kitchen. These easy sourdough cheesy breadsticks combine the tangy flavor of sourdough with the irresistible combination of garlic butter, fresh herbs, and loads of melted cheese for the ultimate appetizer or side dish. Made with active sourdough starter, these breadsticks feature a perfectly crispy exterior with a soft, pillowy interior that’s absolutely addictive. The combination of fresh mozzarella and Parmesan cheese creates layers of flavor while oregano and basil add that classic Italian touch. Whether you’re serving these alongside marinara sauce for dipping, pairing them with soup, or bringing them to a potluck, these sourdough breadsticks disappear in minutes.
Table of Contents
Why You’ll Love This Sourdough Cheesy Breadsticks Recipe
- Irresistibly cheesy and garlicky with layers of melted mozzarella and Parmesan creating those Instagram-worthy cheese pulls everyone loves
- Perfect sourdough flavor with natural fermentation that’s easier to digest and delivers complex, tangy taste you can’t get from commercial yeast
- Crispy outside, soft inside – the ideal texture combination that makes these breadsticks absolutely addictive and restaurant-quality
- Versatile and crowd-pleasing – works as an appetizer, side dish, party snack, or alongside your favorite pasta and soup
Easy Sourdough Cheesy Breadsticks
Equipment
- Stand mixer with dough hook (or mix by hand)
- 9×13-inch baking sheet or pizza pan
- Parchment paper
- Mixing bowls
- Pizza Cutter
- Pastry brush
Ingredients
For the Sourdough Dough
- 1 cup (240g) active sourdough starter fed and at peak rise, bubbly and doubled
- 1½ cups (360ml) warm water 90-100°F for fermentation
- 4 cups (500g) all-purpose flour bread flour works too
- 2 teaspoons salt enhances flavor
- 2 tablespoons olive oil adds richness
- 1 tablespoon sugar or honey feeds starter
For the Garlic Cheese Topping
- 4 tablespoons butter melted
- 4 cloves garlic minced, fresh preferred
- 2 cups shredded mozzarella cheese freshly shredded for best melting
- 1/2 cup grated Parmesan cheese adds sharp flavor
- 1 teaspoon dried oregano Italian herb
- 1 teaspoon dried basil aromatic sweetness
- 2 tablespoons fresh parsley chopped, for garnish
- Flaky sea salt for finishing
Instructions
- In a large mixing bowl or stand mixer, combine active sourdough starter, warm water, and sugar. Stir to combine. Add flour, salt, and olive oil. Mix with dough hook on low speed for 6-8 minutes until smooth and elastic, or knead by hand for 10 minutes.
- Cover the bowl with a damp towel or plastic wrap. Let ferment at room temperature (70-75°F) for 4-6 hours until doubled in size. Timing depends on starter strength and temperature.
- Line a 9×13-inch baking sheet with parchment paper and lightly oil it.
- Gently deflate the risen dough and transfer to prepared baking sheet. Press and stretch dough to fill entire pan in even layer about 1/2-inch thick.
- Cover loosely with towel and let rest for 30-60 minutes until slightly puffy.
- Preheat oven to 425°F (220°C). Mix melted butter with minced garlic in a small bowl.
- Brush garlic butter generously over entire surface of dough. Sprinkle evenly with mozzarella and Parmesan cheese. Sprinkle oregano and basil over cheese.
- Bake for 12-15 minutes until cheese is melted, bubbly, and golden brown around edges.
- Remove from oven and let cool 2-3 minutes. Sprinkle with fresh parsley and flaky sea salt. Cut into 16 breadsticks with pizza cutter. Serve with marinara sauce or ranch for dipping.
Notes
What You Need for Sourdough Cheesy Breadsticks
Essential Ingredients for Sourdough Dough
- 1 cup (240g) active sourdough starter – fed and at peak rise, bubbly and doubled for best results
- 1½ cups (360ml) warm water – around 90-100°F, perfect temperature for fermentation
- 4 cups (500g) all-purpose flour – bread flour also works for chewier texture
- 2 teaspoons salt – enhances flavor and strengthens gluten structure
- 2 tablespoons olive oil – adds richness and helps create tender crumb
- 1 tablespoon sugar or honey – feeds the starter and balances flavors
For the Cheesy Garlic Topping
- 4 tablespoons butter, melted – creates rich, golden crust
- 4 cloves garlic, minced – fresh garlic essential for authentic flavor
- 2 cups shredded mozzarella cheese – freshly shredded melts better than pre-shredded
- 1/2 cup grated Parmesan cheese – adds sharp, savory depth
- 1 teaspoon dried oregano – classic Italian herb flavor
- 1 teaspoon dried basil – aromatic sweetness that complements cheese
- Fresh parsley, chopped – for garnish and fresh herb notes
- Flaky sea salt – finishing touch that enhances all flavors
Optional Serving Accompaniments
- Warm marinara sauce – perfect for dipping
- Homemade ranch dressing – creamy alternative
- Pizza sauce – classic pairing
How to Make Sourdough Cheesy Breadsticks (Step-by-Step)
Step 1: Mixing and Fermenting the Dough
- Mix the dough (10 minutes): In a large mixing bowl or stand mixer, combine active sourdough starter, warm water, and sugar. Stir to combine. Add flour, salt, and olive oil. Mix with a stand mixer fitted with dough hook on low speed for 6-8 minutes until dough is smooth, elastic, and pulls away from the bowl. (Alternatively, mix by hand and knead for 10 minutes.)
- Bulk fermentation (4-6 hours): Cover the bowl with a damp towel or plastic wrap. Let the dough ferment at room temperature (70-75°F) for 4-6 hours until doubled in size. The timing depends on your starter’s strength and kitchen temperature. (The dough should be puffy and jiggly when ready.)
Step 2: Shaping and Preparing for Baking
- Prepare baking sheet (2 minutes): Line a 9×13-inch baking sheet or pizza pan with parchment paper. Lightly oil the parchment.
- Shape the dough (5 minutes): Gently deflate the risen dough and transfer to the prepared baking sheet. Using your hands, press and stretch the dough to fill the entire pan in an even layer about 1/2-inch thick. Don’t worry about perfection – rustic is beautiful!
- Final rise (30-60 minutes): Cover loosely with a towel and let rest for 30-60 minutes until slightly puffy.
Step 3: Topping and Baking to Golden Perfection
- Preheat and prepare topping (5 minutes): Preheat oven to 425°F (220°C). If using a baking stone, place it in the oven while preheating. Mix melted butter with minced garlic in a small bowl.
- Top the breadsticks: Brush the garlic butter generously over the entire surface of the dough. Sprinkle evenly with shredded mozzarella and grated Parmesan cheese. Sprinkle dried oregano and basil over the cheese.
- Bake to perfection (12-15 minutes): Bake for 12-15 minutes until the cheese is melted, bubbly, and golden brown around the edges. The bottom should be crispy and golden.
- Cut and serve: Remove from oven and let cool for 2-3 minutes. Sprinkle with fresh chopped parsley and flaky sea salt. Use a pizza cutter to cut into 16 breadsticks. Serve immediately with marinara sauce or ranch for dipping.
Expert Tips for the Best Sourdough Cheesy Breadsticks
Use active, fed starter – your starter should be at peak rise, bubbly and doubled within 4-8 hours of feeding for the best rise and flavor. Shred your own cheese – pre-shredded cheese contains anti-caking agents that prevent proper melting, while freshly shredded mozzarella creates those gorgeous cheese pulls. Don’t skip the final rise – this short 30-60 minute rest after shaping allows the gluten to relax and the dough to puff up for lighter, airier breadsticks. Bake on the lowest rack – this position ensures a crispy, golden bottom while the top gets bubbly and browned. Brush with garlic butter immediately – applying the topping to risen dough just before baking infuses maximum flavor while preventing sogginess.
How to Store and Serve Sourdough Cheesy Breadsticks
Store leftover sourdough cheesy breadsticks in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. The breadsticks taste best when reheated to restore their crispy texture. Reheat in a 350°F oven for 5-7 minutes, in an air fryer at 350°F for 3-4 minutes, or microwave for 20-30 seconds if you prefer them soft. For longer storage, freeze cooled breadsticks in a freezer-safe bag for up to 3 months and reheat directly from frozen. Serve these irresistible breadsticks as an appetizer with warm marinara sauce, alongside Italian pasta dishes like spaghetti or lasagna, with hearty soups like minestrone or tomato basil, as a party snack at gatherings, or as an after-school treat kids devour. The possibilities are endless!
Sourdough Cheesy Breadsticks Recipe Variations You’ll Love
Sourdough Discard Version: Use unfed sourdough discard plus 2 teaspoons instant yeast and reduce rise time to 20-30 minutes for a quick version. Pizza Breadsticks: Add mini pepperoni slices with the cheese and serve with pizza sauce for dipping. Herb & Cheese Variation: Try rosemary and asiago cheese, or thyme and gruyère for gourmet flavor combinations. Spicy Breadsticks: Add red pepper flakes to the garlic butter and use pepper jack cheese for heat. Stuffed Breadsticks: Place mozzarella string cheese in the center of dough strips, fold over, and seal for cheese-stuffed perfection. If you love sourdough recipes, try our sourdough pizza or sourdough focaccia for more fermented bread favorites! Love flatbreads? Check out our Buffalo Chicken Flatbread or Margherita Flatbread Pizza!
Frequently Asked Questions About Sourdough Cheesy Breadsticks
Can I use sourdough discard instead of active starter?
Yes! Use sourdough discard and add 2 teaspoons instant yeast to the dough. The rise time will be much shorter (30 minutes instead of 4-6 hours), but you’ll still get that wonderful sourdough tang. This is a great way to use up excess discard.
How do I know when my sourdough starter is ready to use?
Your starter is ready when it has doubled in size within 4-8 hours of feeding, is very bubbly and active, passes the float test (a spoonful floats in water), and smells pleasantly tangy but not overly sour or acetone-like.
Why is my sourdough breadstick dough too sticky?
Sourdough dough is naturally stickier than commercial yeast dough. If it’s excessively sticky, add flour 1 tablespoon at a time during kneading. Different flours absorb water differently, so slight adjustments are normal. The dough should be tacky but manageable.
Can I make sourdough cheesy breadsticks ahead of time?
Absolutely! After shaping the dough in the pan, cover tightly and refrigerate overnight (8-12 hours). Remove from fridge, let sit at room temperature for 30 minutes, add toppings, and bake as directed. The cold fermentation actually enhances flavor!
Final Thoughts on This Sourdough Cheesy Breadsticks Recipe
These easy Sourdough Cheesy Breadsticks prove that sourdough baking doesn’t have to be complicated or intimidating. The combination of tangy sourdough, garlicky butter, fresh herbs, and melted cheese creates an irresistible appetizer that disappears the moment it comes out of the oven. With their crispy golden edges, soft pillowy interior, and those Instagram-worthy cheese pulls, these breadsticks are perfect for both special occasions and everyday meals. Whether you’re a sourdough beginner or experienced baker, this recipe delivers consistent, delicious results every single time. Serve them with your favorite dipping sauce and watch them become your most-requested recipe. Love this recipe? Save it to your Pinterest boards and follow us for more amazing sourdough recipes!