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Cheesy Sourdough Breadsticks Recipe

Cheesy Sourdough Breadsticks Recipe

Make Cheesy Sourdough Breadsticks Recipe: golden, cheesy sourdough sticks perfect for dipping and sharing.

Prep Time600 minutes
Cook Time20 minutes
Total Time620 minutes
Yield20

Ingredients

Instructions

Step 1: Build the Levain

In a small clean bowl, whisk together 55 grams of ripe sourdough starter with 55 grams of all-purpose flour and 55 grams of water until evenly combined. Cover the bowl and leave it in a warm spot (about 78–80ºF) for roughly 3–4 hours so the levain can become active and bubbly; you’ll be looking for a clear doubling and lots of surface bubbles before moving on.

Step 2: Check Levain Readiness

Taste and observe the levain: it should smell bright, mildly tangy, and look aerated with an open, bubbly surface; when it’s doubled and jiggly it’s ready to use. If it hasn’t matured yet, give it a little more time in the same warm environment.

Step 3: Levain Substitution Note

If you already have a ripe, bubbly starter on hand, you can skip building a separate levain and use that active starter directly in the dough—just match the recipe’s levain weight so fermentation timing stays consistent.

Step 4: Mix the Dough

In a medium matte-grey mixing bowl, combine the ripe levain, about two-thirds cup water, the bread flour, sugar and salt. Use a dough whisk, spoon, or your hands to bring the ingredients together until no dry flour remains and a rough, shaggy mass forms; the bowl you use here will appear again later so keep it in frame.

Step 5: Short Knead and Round

Turn the shaggy dough into the bowl and knead roughly 15–20 times by folding and pressing until it comes together into a cohesive, slightly tacky ball. The texture should be smooth-ish but still slightly irregular—don’t overwork it. Cover the bowl and keep it somewhere warm to begin bulk fermentation.

Step 6: Bulk Fermentation

Let the dough ferment in that warm 78–80ºF environment for about 4–5 hours, until it feels puffed and has nearly doubled. You’re looking for an airy, slightly domed dough with a gentle jiggle and visible fermentation bubbles beneath the surface.

Step 7: Prepare the Baking Sheet

Lightly grease a half-sheet rimmed, non-stick metal baking sheet with about 2 tablespoons of olive oil, brushing until the entire surface has a thin, even sheen. If your pan is prone to sticking, lay a sheet of parchment down first, then oil the parchment lightly.

Step 8: Shape the Dough on the Pan

Gently transfer the lightly risen dough onto the oiled sheet pan and use your fingertips to stretch and nudge it into a roughly 15 x 10-inch rectangle. Take your time: if the dough resists, let it relax for a few minutes and try again; patch any tears with a small piece of dough taken from a thicker area.

Step 9: Repair and Relax

If the dough tears while you stretch, gently press a small scrap of dough into the tear and smooth the seam so the rectangle regains structural integrity. Allow the dough to rest briefly between stretches so the gluten relaxes and the surface becomes even.

Step 10: Proof on the Pan

Cover the sheet pan and dough with plastic wrap and return it to the warm spot for final proofing—about 1–3 hours—until it puffs noticeably and holds a soft imprint when touched gently.

Step 11: Assemble the Topping

While the dough is finishing its proof, toss the shredded mozzarella, shredded parmesan, dried basil, dried oregano, garlic powder and salt together in a small bowl so the cheese and herbs are evenly combined and ready to go.

Step 12: Oil and Top the Dough

Once the dough has proofed, brush the top with the remaining olive oil and scatter the cheese-herb mixture evenly across the surface so every portion will get melted, golden topping in the oven.


Step 13: Prepare to Bake

Preheat an oven with a baking steel or stone to 425ºF so the surface underneath the pan gets very hot; when fully preheated, the sheet pan will sit directly on that heated steel or stone for a quick burst of oven spring and crisping.

Step 14: Bake Until Golden

Transfer the prepared sheet pan to the preheated oven (directly on the baking steel or stone if using) and bake until the crust is golden and crisp and the cheese is bubbly and toasted in spots, about 15–20 minutes depending on your oven.

Step 15: Rest and Slice

Remove the pan from the heat and let the breadsticks cool a few minutes until they hold together, then slice the rectangular sheet into 20–24 rectangular sticks. The interior should be light and airy with visible steam-bake pockets, contrasted by a crisp, golden exterior.

Step 16: Serve Warm

Arrange the warm cheesy sourdough breadsticks on the same rectangular metal tray or a matching rectangular serving platter, offer a small bowl of marinara for dipping, and enjoy them while still warm and fragrant.


Notes