Over the holidays, I received some lovely sourdough starter and I made sourdough bread (as though we needed it!). I’m always a little distraught discarding some of it so I adapted an old recipe I brought back from Hungary to utilize the discard and a little of the fed starter, it worked out very well. I’ll definitely keep this in mind for future baking.
Sourdough Cheese Sticks
Makes 1 30 cm x 42 cm sheet, cut to whatever size you desire.
For the original recipe, please click here.
Ingredients:
- 300 g all-purpose flour
- 150 g unsalted butter, room temperature
- 100 g discard sourdough starter plus 30 g fed starter
- 125 g Greek Yogurt
- 100 g shredded cheese (sharp cheddar works well, freshly grated Parmesan is best)
- 5 g Salt
- 20g shredded cheese
Directions:
- In the large mixing bowl of your stand mixer with the scraper attachment, blend flour, butter, starters, 100 g cheese and salt until incorporated, then switch to a dough hook and add the Greek yogurt and knead until smooth ball forms.
- Allow to rest in a warm dark place for 1 hour.
- Preheat the oven to 375° F
- On a piece of parchment paper, roll out dough to about 1/2 cm thickness.
- Cut into 7-10 cm x 2 cm sticks.
- Sprinkle with remaining cheese and allow to rest for 10 minutes.
- Slide cheese sticks on the parchment paper onto a baking sheet and bake for 20-25 minutes or until cheese is golden and melted.
- Re-cut sticks, if necessary, while still warm. Serve warm or at room temperature.

These are very tasty served warm.
Notes:
- Use a flavourful, hard cheese (like cheddar, gruyere or Jarlsberg) is best for this treat.
- I use a pizza cutter with a kitchen ruler to cut the sticks, it makes it very easy. If you cut the sticks after you sprinkle with cheese, your cutter will take up most of the cheese!
- In the original recipe, there is an egg wash on the top, I omitted this time because I figured the cheese would stick regardless, but it does add a lovely sheen which I will not omit next time.
- These cheese sticks freeze well. To reheat, spread in a single layer, cheese side up on a baking sheet and bake at a low 200° F for 10-15 minutes or until defrosted and slightly warm.