Sourdough Cheese Breadsticks

These soft and irresistibly cheesy sourdough cheese breadsticks are the ultimate homemade treat! Made with 100 percent naturally fermented dough, they have a rich depth of flavor that pairs beautifully with melted cheese, creating the perfect balance of tangy and savory. Whether you're dipping them into marinara sauce or enjoying them straight from the oven, this breadstick recipe is a must-try for any cheese lover!

I’ve already shared a sourdough breadsticks recipe on the blog, but this one is different! Yes, these are also only sourdough starter bread sticks but these are stuffed cheese breadsticks.  Not only that, but they also have unique twists that give them a garlic knot-like texture.

🧂 Ingredient Notes & Substitutions

Flour Choices

While bread flour gives these sourdough cheese breadsticks a chewy texture, you can swap it with all-purpose flour if needed. If you prefer a whole wheat version, replace up to 25% of the flour with whole wheat flour, but expect a denser texture. For extra crunch, try adding a bit of semolina flour.

Active Sourdough Starter

 A mature and active sourdough starter is key to getting that signature tangy depth. If you’re short on time, you can use a poolish or biga as a pre-ferment, but the flavor won’t be as complex. Don’t have a starter yet? Learn how to make a sourdough starter from scratch. You can also make this recipe with sourdough discard. But will need to increase its percentage from 20 percent to 30-35 percent to make sourdough discard breadsticks.

Cheese Variations

 Mozzarella is the go-to choice for these cheesy sourdough breadsticks, but feel free to experiment! Cheddar, gouda, or provolone will give a sharper, more robust flavor, while parmesan cheese adds a salty, nutty kick when sprinkled on top. For a spicy twist, mix in some pepper jack cheese.

Garlic & Seasoning

 Yes, garlic is a must! You can even call them sourdough garlic breadsticks! Freshly minced garlic gives the best flavor, but you can substitute it with a teaspoon garlic powder. Italian seasoning is a must for that classic herby taste, but if you’re out, a mix of dried oregano, basil, and thyme will do the trick. Want a smoky flavor? Add a pinch of smoked paprika to the butter mixture.

Butter Alternatives

 Unsalted butter gives these sourdough garlic cheese breadsticks their rich, buttery finish. You can swap it with olive oil for a dairy-free version or use ghee for a deeper, nutty taste. If using salted butter, reduce added salt in the recipe to balance the flavors.

This sourdough breadstick recipe is flexible, so feel free to customize it based on your pantry staples or dietary preferences!

🔪 Instructions

Step 1: Mix the Dough

In a large mixing bowl, combine the bread flour, and salt evenly. Now add sourdough starter, and water. Use a dough whisk or your hands to mix until no dry flour remains. You can also use stand mixer for this step. The dough will be sticky, but that’s normal! Cover the bowl with a damp towel and let it rest for 30 minutes to allow the flour to fully absorb the water. This step, known as autolyse, helps develop better texture in your sourdough cheese breadsticks.

Step 2: Stretch and Fold

After the dough has rested, perform a series of 4 rounds of stretch and folds to build gluten strength. Wet your hands, gently pull up one side of the dough, and fold it over itself. Rotate the bowl and repeat this motion on all four sides. Cover and let it rest for 30 minutes. Repeat this stretch-and-fold process three more times at 30-minute intervals. This technique replaces kneading and helps to build gluten structure and create a light, airy texture in the bread.

Step 3: Bulk Fermentation

Cover the dough and let it ferment at room temperature for 4-6 hours, or until it becomes puffy and nearly doubles in size. The timing will vary depending on the warmth of your kitchen. A well-fermented dough should be airy but still hold its shape when you handle it. If your kitchen is cool, let the dough ferment a bit longer. Do not go by the timeline, instead follow the dough cue.

Step 4: Shape the Breadsticks

Lightly flour your work surface and turn out the dough. Gently stretch it into a rectangle about ¼-inch thick. Using a sharp knife or pizza cutter, slice the dough into 4 even strips. Take each strip and gently roll it. If the dough resists, let it rest for a few minutes before shaping. Then, twist it around the cheese stick while twirling it multiple times until it covers the entire cheese stick. Pinch and seal at the end.

Try not to use much flour; we want the dough to come together and seal as proof. The idea is to prevent the melted cheese from oozing out of the baked breadsticks.

Alternately you can place f the mozzarella (cut into strips) along the center of each dough potion and gently pinch the dough around it to seal.

Step 5: Add Cheese and Garlic Butter

Arrange the breadsticks on a parchment paper-lined baking sheet. Melt the butter in the microwave and mix the minced garlic and Italian seasoning in the melted butter. Brush this mixture generously over each breadstick, making sure to cover all sides for maximum flavor. Sprinkle the grated mozzarella on top for that irresistible cheesy crust.

Step 6: Final Proof

Cover the shaped breadsticks with a kitchen towel and let them proof at room temperature for 1-2 hours until they look slightly puffed. This resting period allows the dough to relax and develop a softer texture when baked.

Step 7: Bake Until Golden

Preheat your oven to 450°F (232°C). Bake the sourdough cheese breadsticks for 15-18 minutes, or until they turn slightly golden brown and the cheese on them is melted and slightly crisp. Keep an eye on them during the last few minutes to avoid over-browning. They can easily turn hard.

Step 8: Serve and Enjoy

Let the breadsticks cool slightly before serving—if you can wait! The melted cheese inside will be gooey and delicious. Serve warm with marinara sauce, garlic butter, or a side of ranch for dipping. These homemade sourdough cheese breadsticks are best enjoyed fresh but can be reheated in the oven for a crispier texture.

Enjoy your garlicky, perfectly crispy sourdough cheesy breadsticks straight from the oven!

⏰Sourdough Cheese Breadsticks Baking Schedule

Key Notes:

1. Overnight Option: After Step 3 (Bulk Ferment), refrigerate the dough overnight. Next day, shape, proof (1–2 hrs), and bake.

❓Frequently Asked Questions (FAQ) About Sourdough Cheese Breadsticks

💭 Recipe Notes

• For the best sourdough cheese breadsticks, make sure your sourdough starter is active and bubbly before using it. A sluggish starter can lead to dense, under-risen breadsticks. If your kitchen is on the cooler side, consider placing the dough in a warm spot (like an oven with the light on) to help with the fermentation.
  
• When shaping the breadsticks, be gentle to avoid deflating the dough. If the dough feels too stiff, let it rest for 5-10 minutes before handling it again. For extra cheesiness, you can mix grated cheese into the dough itself before shaping, but keep in mind this may slightly alter the texture.
  
• If you don’t have bread flour, all-purpose flour works, though the breadsticks may be slightly less chewy. For a healthier twist, swap up to 25% of the flour with whole wheat flour, but be prepared for a denser result. Mozzarella cheese is the best option for gooey breadsticks, but you can experiment with cheddar, gouda, or parmesan for different flavors.
  
• To prevent burnt garlic, brush the butter mixture onto the breadsticks halfway through baking rather than at the start. If your breadsticks turn out too hard, they may have been overbaked—reduce the baking time slightly next time. If they feel too soft, let them cool on a wire rack to prevent excess moisture buildup.
  
• For the best flavor, you can refrigerate the dough overnight after bulk fermentation. This enhances the flavor and allows you to bake the homemade cheesy sourdough breadsticks fresh the next day!

🫙 Storage & Reheating Instructions

These sourdough cheese breadsticks are best enjoyed fresh, straight from the oven when the cheese is melty, and the crust is perfectly crisp. But if you have leftovers (which is rare!), here’s how to store and reheat them for later.

• For short-term storage, keep the breadsticks in an airtight container or wrapped in foil at room temperature for up to 2 days. If your kitchen is warm, store them in the fridge to prevent the cheese from spoiling. However, refrigeration can dry them out slightly, so reheating them properly is key.
• For longer storage, freeze the breadsticks for up to 3 months. Wrap each one individually in plastic wrap and place them in a ziplock bag or an airtight container to prevent freezer burn. This way, you can grab just one or two whenever a cheesy bread craving hits!

🔥 Reheating

To reheat, avoid using the microwave alone, as it can make the breadsticks chewy rather than crispy. Instead, try these methods:

• Oven Method (Best for Crispiness): Preheat your oven to 350°F (175°C) and bake the breadsticks for 10-12 minutes until warm and crispy.
• Air Fryer Method: Reheat at 350°F for 5-7 minutes to get that fresh-out-of-the-oven texture.
• Stovetop Method: Heat a dry skillet over medium heat and warm the breadsticks for 2-3 minutes per side to bring back their crunch.
• Microwave (Quick but Soft): If you’re in a hurry, microwave for 20-30 seconds, then pop them in a hot pan for a minute to crisp them up.

With the right storage and reheating techniques, you can enjoy cheesy sourdough bread sticks anytime with that fresh-baked taste!

🔗 More sourdough recipes

• Cheesy Sourdough Bread
• Chocolate chip sourdough
• Sourdough bread bowl
• Pumpkin Sourdough
• Classic sourdough French bread
• Sourdough Ciabatta
• Sourdough Pizza dough

More sourdough discard recipes

• Sourdough discard sandwich bread
• Sourdough Discard Rolls
• Sourdough Discard Pretzels
• Sourdough Discard Naan
• Sourdough Discard pancakes
• Sourdough Discard Focaccia

There’s nothing quite like the irresistible combination of chewy sourdough, melty cheese, and garlic butter—and these homemade breadsticks deliver all that and more! Whether you're serving them as a side for soup, a snack for game night, or a party appetizer, they’re guaranteed to be a hit.

If you loved this sourdough cheese breadsticks recipe, let me know in the comments how it turned out for you! Have any fun variations or favorite dipping sauces? I’d love to hear about them. And if you’re as obsessed with sourdough recipes as I am, don’t forget to subscribe for more delicious sourdough-inspired bakes! Happy baking! 😊🍞🧀

Sourdough Cheese Breadsticks

Meenakshi

Delightfully soft and loaded with cheesy goodness, these sourdough cheese breadsticks are a homemade treat that’s hard to resist! Crafted using fully naturally fermented dough, they offer a complex flavor profile that perfectly complements the gooey, melted cheese. Whether you savor them fresh from the oven or pair them with marinara sauce for dipping, these breadsticks are a dream come true for anyone who loves cheese.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Resting time 9 hours hrs

Total Time 9 hours hrs 40 minutes mins

Course Bread, Side Dish, Sourdough

Cuisine American, global

Servings 8 Large breadsticks

Calories 317 kcal

Ingredients

  

1x2x3x

• 350 g bread flour (about 2 ¾ cups)
• 70 g Sourdough Starter (around ¼ cup)
• 234 g water (1 cup approx.)
• 226 g Mozzarella cheese half cut into long strips and half grated
• 3 cloves of garlic (minced)
• 30 g Butter (2 Tbsp)
• 1 tablespoon Italian Seasoning

Instructions

 

Step 1: Mix the Step 1 Make Dough

• In a large mixing bowl, combine the bread flour, and salt evenly. Now add sourdough starter, and water.
• Use a dough whisk or your hands to mix until no dry flour remains. The dough will be sticky, but that’s normal!
• Cover the bowl with a damp towel and let it rest for 30 minutes to allow the flour to fully absorb the water.

Step 2: Stretch and Fold

• After the dough has rested, perform a series of 4 rounds of stretch and folds to build gluten strength. To do so, wet your hands, gently pull up one side of the dough, and fold it over itself. Rotate the bowl and repeat this motion on all four sides.
• Cover and let it rest for 30 minutes.
• Repeat this stretch-and-fold process three more times at 30-minute intervals. This technique replaces kneading and helps to build gluten structure and create a light, airy texture in the bread.

Step 3: Bulk Fermentation

• *Cover the dough and let it ferment at room temperature for 4-6 hours, or until it becomes puffy and nearly doubles in size.
• The timing will vary depending on the warmth of your kitchen. A well-fermented dough should be airy but still hold its shape when you handle it. If your kitchen is cool, let the dough ferment a bit longer. Do not go by the timeline, instead follow the dough cue.

Step 4: Shape the Breadsticks

• Lightly flour your work surface and turn out the dough.
• Gently stretch or roll the dough into a rectangle about ¼-inch thick.
• Using a bench scrapper or pizza cutter, divide the dough into 4 even strips ( as shown in the process images).
• Take each strip and gently roll it into thin rods. If the dough resists, let it rest for a few minutes before shaping.
• Then, twist it around the cheese stick while twirling multiple times (refer shaping images) until it covers the entire cheese stick. Pinch and seal at the ends.
• Try not to use much flour and we want the dough to come together and seal as it proof. The idea is to prevent the melted cheese from oozing out of the baked breadsticks.
• Simple shaping : Alternately you can place the mozzarella strips along the center of each dough potion and gently pinch the dough around it to seal.

Step 5: Add Cheese and Garlic Butter

• Arrange the breadsticks on a parchment-lined baking sheet.
• Melt the butter and mix in the minced garlic and Italian seasoning.
• Brush this mixture generously over each breadstick, making sure to cover all sides for maximum flavor.
• Sprinkle the grated mozzarella on top for that irresistible cheesy crust.

Step 6: Final Proof

• Cover the shaped breadsticks with a kitchen towel and let them proof at room temperature for 1-2 hours until they look slightly puffed.
• This resting period allows the dough to relax and develop a softer texture when baked.

Step 7: Bake Until Golden

• Preheat your oven to 450°F (232°C).
• Bake the sourdough cheese breadsticks for 15-18 minutes, or until they turn slightly golden brown and the cheese on them is melted and turn slightly golden.
• Keep an eye on them during the last few minutes to avoid over-browning. They can easily turn hard.

Step 8: Serve and Enjoy

• Let the breadsticks cool slightly before serving—if you can wait!
• The melted cheese inside will be gooey and delicious. Serve warm with marinara sauce, garlic butter, or a side of ranch for dipping.

Notes

• Starter: Use an active, bubbly sourdough starter for the best rise. A weak starter can lead to dense breadsticks.
• Dough Handling: Shape gently to avoid deflating. If too stiff, let rest 5–10 minutes before continuing.
•  Flour: Bread flour works best, but all-purpose flour is fine (less chewy). For whole wheat, use up to 25% (expect a denser texture).
• Cheese: Mozzarella gives the best melt, but cheddar, gouda, or parmesan add different flavors.
• Baking: Apply garlic butter halfway through baking to prevent burning. Reduce time if overbaked; cool on a rack if too soft.
•  Flavor Boost: Refrigerate dough overnight after bulk ferment for deeper flavor—bake fresh the next day.
• Overnight Option: After Step 3 (Bulk Ferment), refrigerate dough overnight. The next day, shape, proof (1–2 hrs), and bake.

📝 Nutrition Facts

Nutrition

Calories: 317kcal

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