Ingredients
- Sourdough discard: 1 cup (227g)
- All-purpose flour: 1 1/2 cups (180g), plus more for dusting
- Olive oil: 2 tablespoons, plus more for greasing
- Shredded mozzarella cheese: 1 cup (113g)
- Garlic powder: 1 teaspoon
- Italian seasoning: 1 teaspoon
- Salt: 1/2 teaspoon
- Warm water: 1/4 cup (60ml)
Instructions
- Step 1: Preheat oven to 425°F (220°C). Grease a baking sheet with olive oil.
- Step 2: In a large bowl, combine the sourdough discard, flour, olive oil, warm water, garlic powder, Italian seasoning, and salt. Mix until a shaggy dough forms.
- Step 3: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic.
- Step 4: Roll the dough into a large rectangle, approximately 12×16 inches. Sprinkle the shredded mozzarella cheese evenly over the dough.
- Step 5: Using a pizza cutter or knife, cut the dough into strips about 1 inch wide. Twist each strip a few times and place them on the prepared baking sheet.
- Step 6: Bake for 12-15 minutes, or until the breadsticks are golden brown and the cheese is melted and bubbly. Serve warm.
Notes
- Store leftover breadsticks in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Reheat the breadsticks in a 350°F (175°C) oven for a few minutes to restore their crispness.
- Serve these cheesy breadsticks with marinara sauce or a garlic aioli for dipping.
- For extra cheesy flavor, brush the twisted breadsticks with garlic-infused olive oil before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American