Garlic and Cheddar Cheese Breadsticks

In my constant search to figure out how else I can use my sourdough starter discard, I came across an interesting recipe to try: Garlic and Cheddar Cheese Breadsticks

You will love these addicting Breadsticks made with whole wheat flour, butter, garlic powder, and lots of cheddar cheese. Keep a jar in the pantry for a savory, crunchy snack!

Sourdough’s Many Options

It is super simple to start a leaven or starter, and once you have the starter it is always nice to be able to use a spoonful in your baked goods. If you do not yet have a starter, or would like to refresh, then you can read more as well as get the recipe for a sourdough starter right here.

Remember that sourdough starter I shared with you? This is one of the recipes where you can use your discard.

In the meantime, I’ve been ridiculously into make sourdough bread, Instagram inspired me with this new obsession, and I can’t stop experimenting with it.

If you are already baking with sourdough, you already know the agony of tossing out the discard every time we feed our starter. Therefore, I will try my best to find and experiment with a new sourdough discard recipe for us to try.

If you try this recipe, please rate it and leave a comment below. I love hearing from you! You can also follow me on InstagramFacebook, and YouTube to see what I am getting up to.

You will need:

  • 65 grams (1/2 cup) all-purpose flour
  • 1/4 tsp garlic powder
  • 40 grams (4 tbsp) cheddar cheese, grated
  • 15 grams (1 tbsp) butter, softened at room temperature
  • 50 grams (approx. 3 1/2 to 4 tbsp sourdough discard, unfed
  • rock salt, to drizzle

Procedure (video):

  1. Combine flour, garlic powder, shredded cheese, butter, and unfed sourdough discard in a bowl.
  2. Mix with your hands until smooth. Form the dough into a ball and let it rest in the fridge for a minimum of 30 minutes.
  3. Preheat your oven (up and down heat) to 180 degrees Celcius (350F).
  4. Roll out the dough completely on a piece of baking paper. (I rolled mine using two pieces of baking paper.) It should not be thicker than 1½-2 mm. You can also brush the top with olive oil if you want.
  5. Cut the dough into strips. Use a fork to poke each cracker square several times, so they do not bubble up and become hollow during baking. Drizzle some salt, if you want. Drizzle some salt, if you want.
  6. Place the parchment paper and the cracker squares on a baking sheet and place in the oven for 18 to 20 minutes.
  7. Once finished baking, quickly remove the crackers to a cooling rack.
  8. Once cool, enjoy the crackers immediately or store them in an airtight container to enjoy later.

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