The discard dough can be mixed by hand or a stand mixer.In a large bowl, mix together the sourdough discard, sugar, milk, sour cream (or yogurt), and olive oil until smooth.

In a separate bowl whisk together the flour, baking powder, baking soda, and salt.

Add the dry mixture to the wet mixture until a shaggy dough is formed

Cover the dough and let it rest for 15-30 minutes.

After resting, knead the dough (5 minutes) until it becomes fairly smooth, being careful not to add too much extra flour, as this can alter the final texture. It should remain slightly sticky even after kneading.

Once complete, cover the dough and let it rest for another 15-30 minutes. This helps it relax and makes shaping easier.

Preheat the oven to 425 degrees F.

Prepare the topping: in a small bowl stir together the melted butter, garlic powder, and Italian seasoning and set aside.

Lightly flour a sheet of parchment paper and place your dough on top. Sprinkle a little flour on your rolling pin to prevent sticking, then roll the dough out into a 10x13-inch rectangle (it can be rolled slightly larger for thinner sticks if desired)Pro tip: Want flatter sticks? Use a fork to poke holes in the dough—this helps keep it from rising too much in the oven.

Pour the garlic butter over top of the dough and brush the mixture generously over the dough. Then, sprinkle evenly with the shredded mozzarella.

Bake the sourdough cheese sticks for 15-18 minutes or until golden brown and the cheese is bubbly. Want a crispier finish? Broil for the final 1-2 minutes for golden, bubbly perfection.

Allow the sourdough cheese sticks to cool for a few minutes before cutting them into even strips. Using a pizza cutter, slice the dough in half lengthwise, then make vertical cuts every 1.5 inches to create about 16 sticks total.

Optional finish: Top with fresh parsley and Parmesan cheese before serving with your favorite dipping sauce!

Storage: Let the cheese sticks cool completely, then store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the oven or toaster oven to bring back the crispiness.