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freshly baked sourdough breadsticks topped with cheese

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
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Prep Time 20 minutes
Cook Time 20 minutes
Resting time 9 hours
Total Time 9 hours 40 minutes
Course Bread, Side Dish, Sourdough
Cuisine American, global
Servings 8 Large breadsticks
Calories 317 kcal

Ingredients
  

  • 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

table of nutrition facts of the sourdough cheese breadsticks recipe

Nutrition

Calories: 317kcal
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