Ingredients
- Sourdough discard: 1 cup (227g)
- All-purpose flour: 2 cups (250g)
- Olive oil: 2 tablespoons
- Garlic powder: 1 teaspoon
- Italian seasoning: 1 teaspoon
- Salt: 1 teaspoon
- Shredded mozzarella cheese: 1 cup (113g)
- Warm water: 1/4 cup (60ml)
Instructions
- Step 1: In a large bowl, combine the sourdough discard, flour, olive oil, garlic powder, Italian seasoning, and salt. Mix well with a wooden spoon or your hands.
- Step 2: Gradually add the warm water, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Step 3: Place the dough back in the bowl, cover with plastic wrap, and let it rest for 30 minutes.
- Step 4: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 5: Divide the dough into two equal portions. Roll each portion into a thin rectangle, about 1/4 inch thick. Sprinkle half of the mozzarella cheese evenly over each rectangle.
- Step 6: Cut each rectangle into strips, about 1 inch wide. Twist each strip and place them on the prepared baking sheet. Bake for 15-20 minutes, or until golden brown and the cheese is melted and bubbly. Let cool slightly before serving.
Notes
- Store leftover breadsticks in an airtight container at room temperature for up to 2 days.
- To reheat, pop them in a 350°F (175°C) oven for 5-7 minutes to restore their warmth and crispness.
- Serve these cheesy breadsticks with marinara sauce or your favorite dipping sauce for an extra layer of flavor.
- For an extra garlicky kick, brush the breadsticks with garlic-infused olive oil before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American