Cheesy Sourdough Breadsticks

A sourdough breadstick being dipped into marinara sauce.

5 from 5 votes

Cheesy Sourdough Breadsticks

Easy, cheesy sourdough breadsticks get gobbled up every time I make them. They are incredibly tasty and the perfect beginner sourdough recipe. A simple sourdough dough gets mixed together, fermented for a few hours and then topped with freshly shredded cheese and herbs. Bake these up and enjoy the melty goodness of cheesy sourdough breadsticks.

Prep Time30

Cook Time30

Fermentation Time10

Total Time11

Course: Appetizer, Bread

Cuisine: American

Servings: breadsticks

Author: Amy Coyne

Equipment

Ingredients

Levain (1:1:1 ratio, about 3-4 hours at 78-80ºF)

50 grams ripe sourdough starter about 3 Tablespoons
50 grams water see recipe notes on temperature, about 3 Tablespoons
50 grams all purpose flour about 6 Tablespoons

Cheesy Sourdough Breadsticks

150 grams ripe levain 100% hydration, scant 2/3 cup
160 grams water about 2/3 cup, see recipe notes on temperature
315 grams bread flour about 2 1/3 cups
6 grams granulated sugar about 1 teaspoon
6 grams salt about 1 teaspoon
3 grams garlic powder about 1 teaspoon
25 grams olive oil about 2 Tablespoons, reserved for the pan

Topping

200 grams shredded mozzarella cheese about 2 cups, see recipe note
50 grams shredded parmesan cheese about 1/2 cup, see recipe note
3 grams dried basil about 1 teaspoon
3 grams dried oregano about 1 teaspoon
3 grams garlic powder about 1 teaspoon
1 gram salt about 1/4 teaspoon
25 grams olive oil about 2 Tablespoons, reserved for brushing on the dough

Instructions

Levain (1:1:1 ratio, about 3-4 hours at 78-80ºF)

Mix together 55 grams ripe sourdough starter with 55 grams flour and 55 grams water. Cover and let sit for about 3 -4 hours at 78-80ºF. The levain is ready to use when it has doubled in size and is very bubbly and active.
Note: If you have ripe, bubbly, active sourdough starter on hand, you can substitute it for the levain in this recipe.

Cheesy Sourdough Breadsticks

In a medium-sized bowl, mix together the ripe levain, water, bread flour, sugar and salt. You can use your hands, a spoon or a dough whisk.
Knead the dough about 15-20 times until it forms a rough ball. Cover the bowl and stick the dough in a warm, 78-80ºF place to rise. I use a bread proofer, or my oven with the light on works too.
Bulk Fermentation: Let the dough rise for 4-5 hours until puffed up and almost doubled in size. Keeping the dough at a consistent 78-80ºF temperature is optimal for fermentation and means the dough will be ready in 4-5 hours. If your dough is colder, it will take longer to almost double.
Prepare a half-sheet rimmed, non-stick, metal baking sheet by spreading 2 Tablespoons of olive oil on the pan. Brush the olive oil until the entire pan is lightly coated in oil.
Note: If your pan tends to stick - put parchment paper down before the oil and dough.
Prepare Dough: Take the lightly risen dough and pull/shape it into a 15 by 10-inch rectangle. It will not completely cover your pan. Use your fingers to gently spread the dough out on the sheet pan. If the dough resists, let it sit for a few minutes and try to stretch it again, doing your best not to rip the dough. If it does rip, patch it with a small piece of dough taken from a thicker part of the crust.
Proof: Cover the baking sheet/dough with plastic wrap. Place the sheet pan in a warm (78-80ºF) place for 1-3 hours. Let the dough puff up and rise for another few hours. The longer you let the dough rise, the fluffier the breadsticks will be.
Top: To a small bowl, toss the mozzarella, parmesan, basil, oregano, garlic powder, and salt together. Once the dough has proofed, brush the remaining 2 Tablespoons of olive oil over the top of the breadsticks. Sprinkle the cheese/herb mixture over the dough.
Bake: Place a baking steel or stone in the oven and preheat to 425ºF. Once preheated, place the pan of breadsticks directly on top of the baking steel or stone. If you don’t have one, no worries—just place the pan directly in the oven. The bottoms might not get quite as crispy, but they’ll still be delicious. Bake for 15–20 minutes, or until the breadsticks are golden brown and crisp on the outside, and soft on the inside.
Remove from the oven. Let cool for a few minutes and then slice into 20-24 breadsticks. Serve with marinara sauce and enjoy warm!

Notes

Levain: Substitue ripe, bubbly, active sourdough starter for the levain in this recipe if you prefer.

Garlic/Herb Seasoning: You can use your own garlic/herb seasoning if you prefer. Use 1 Tablespoon and toss with the cheese before topping the breadsticks.

Shredded Cheese: Use any combination of your favorite cheeses for this recipe. I much prefer to shred my own cheese instead of using pre-shredded cheese. Pre-shredded cheese often has extra additives that prevent it from sticking to each other, which can make it melt differently. Shredding your own cheese gives better texture and flavor to your baked goods.

Recipe Note: I've adjusted the amounts of levain/starter, water and flour to rise in a shorter amount of time. I also added garlic powder to the dough for a little more flavor.

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