Sourdough Discard Cheesy Garlic Bites
These Sourdough Discard Cheesy Garlic Bites are about to become your new obsession. Inspired by my viral Sourdough Discard Cinnamon Roll Bites, they’re buttery, garlicky, and stuffed with melty mozzarella in every bite. The tops bake up golden and crisp while the centers stay tender and fluffy, giving you that irresistible pull-apart texture everyone reaches for first. And the best part? Thanks to baking soda and baking powder, there’s zero rise time. Prepare to be hooked on this cheesy garlic bread heaven.
Why You’ll Love This Recipe
- No rise needed: thanks to baking powder and baking soda, you get fluffy, cheesy bites in under an hour with yeasted results.
- Ultra melty centers: each bite is stuffed with mozzarella for that ultimate cheese pull.
- Garlic bread meets soft rolls: Buttery, herby, and deeply savory with flavor in every layer.
- Perfect for sharing: Bakes in one pan and pulls apart easily, making this appetizer ideal for parties and weeknights.
- Uses up discard beautifully: Need to use up discard? This is the perfect option. The discard adds flavor to these bites that pairs perfectly with cheese and garlic.
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Tools You’ll Need:
- Large mixing bowl or stand mixer bowl- for mixing your dough.
- Stand Mixer (optional)- for mixing dough.
- Kitchen Scale (optional)– for precise measurements and to weigh dough balls.
- Measuring cups and spoons– for measuring ingredients.
- Whisk- to combine ingredients.
- Microwave Safe Bowl- to mix garlic butter mixture.
- Bench Knife- to cut dough into desired sizes. I love this one linked here.
- 9 inch cast iron skillet or pie pan- I love this cast iron skillet linked here.
- Pastry Brush- to brush bites with garlic butter.
Gather Your Ingredients:
- Salted butter– Adds richness and tenderness to the dough, and helps keep the bites soft after baking. Used for the butter bath too.
- Egg yolk– Enriches the dough and helps bind the dough together.
- Sourdough discard– Adds moisture and is the magic that ferments your dough if you choose. Can be used fed, past peak, or straight from the fridge.
- Whole milk– Adds moisture and tenderness to the dough. Can be substituted for buttermilk if needed.
- Sour Cream– Enhances softness and structure. This is the secret ingredient to a tender crumb. You can substitute for whole milk Greek yogurt, but a word of caution avoid anything that is non-fat or it won’t have the same results.
- All-purpose flour– Provides structure and stability. You can substitute bread flour but I like the softness all-purpose gives the dough.
- Baking powder– Provides lift and helps the bites rise without yeast.
- Baking soda– Balances acidity from the sourdough discard.
- Sea salt– Enhances the overall flavor and balances the richness.
- Granulated sugar– A pinch of sugar balances the dough and gives a golden finish.
- Garlic powder, onion powder, and Italian seasoning- adds savory flavor directly to the dough and the garlic butter.
- Parsley- adds a touch of color and freshness. Use dried or fresh in the garlic butter and as a garnish.
- Low-moisture Mozzarella- chunks of mozzarella in the bites make for that cheesy center and pull; I prefer to use string cheese but you can use shredded. You’ll use shredded mozzarella on the top for a cheesy finish.
- Parmesan- finely-grated parmesan is added to the cheese blend on top of the bites for extra flavor and crunch.
Instructions
Step 1: Mix the Dough
In your stand mixing bowl or a large mixing bowl, add the milk, sourdough discard, egg yolk, salted butter, sour cream and sugar. Give everything a whisk, it’s okay if its lumpy the goal here is to just break up the butter into bits and whisk in the egg and discard.
After you combine the wet ingredients, add the flour, baking powder, baking soda, salt, garlic powder, onion powder, and Italian seasoning to the bowl. You’ll want to mix this dough by hand or with a stand mixer on low with a dough hook until a rough dough forms, this takes about 2-3 minutes.
Scrape down the sides of the bowl to make sure all of the ingredients are getting incorporated, and mix another 5-6 minutes by hand or with the stand mixer on low. Your dough should be smooth, tacky, and the butter worked in by the time you’re done mixing.
Once your dough has come together, it’s important to cover the bowl with plastic and let it rest in the refrigerator to let the gluten rest and bond while you prepare your butter and cheese topping. This is key to achieving a dough that you can shape, so don’t skip this step!
Optional Overnight Fermentation: If you would like to let this dough cold ferment longer, simply prepare the dough a day ahead and cover and refrigerate overnight. When you’re ready to shape your bites, remove dough from the fridge and continue with the steps listed below. This step isn’t necessary and you can skip it if you’d like!
Step 2: Shape the Bites
Preheat your oven to 350°F (175°C) and spray your cast iron skillet or pie pan with cooking spray.
In a microwave safe bowl, melt the butter for the garlic butter. Whisk until smooth, then add the garlic powder, onion powder, and Italian seasoning. Whisk to combine and set aside for later.
In a small bowl, combine the shredded mozzarella, grated Parmesan, and parsley for topping the bites. Set this aside for later.
If you’re using mozzarella string cheese, cut 6 sticks into small sections that weigh about 3g or cut each stick into 5 equal sections. Set aside.
Turn out your dough onto a clean work surface that has been lightly coated in cooking spray or floured. Divide the dough into 25-26 equal pieces (each weighs roughly 30g if you would like to weigh them out). Roll each of the pieces of dough into smooth balls to form 25-26 uniform balls.
Flatten each ball out with your thumbs, then place a piece of the mozzarella cheese cubes in the center. Fold the dough over the cheese, and pinch the seams shut. Roll between your palms to create a smooth ball. Repeat this step with all of the remaining dough balls until they’re all filled with chunks of mozzarella.
Arrange the stuffed cheese balls into the pan or cast iron skillet, forming a circle around the outer edge and filling in the center until all of the bites have been fit into the pan.
Brush the tops of the bites with the garlic butter, then top the bites with the cheese mixture.
Step 3: Bake the Bites
Transfer the pan or skillet to the preheated oven, and bake on the center rack for 30-40 minutes or until the bites are golden brown and the center feels firm to touch. Internal temperature should read between 190-195 F in the center of the bites. If you see butter bubbling, that’s okay it will absorb into the bites.
Note: To avoid spillage in your oven while baking, I like to place a baking sheet on the rack under my pan or skillet to catch any butter that might overflow.
Remove bites from the oven when done baking, and garnish with more fresh parsley and parmesan.
Serve with your favorite marinara sauce, and serve warm!
Yields 25-26 bites
How to Store:
These bites are best served hot because of the cheese, but you can store leftovers as directed below!
Refrigerator- Store in the refrigerator up to 3 days. Reheat at 325°F (163°C) for 8–12 minutes or microwave briefly until warmed through.
FAQ’S:
No. This recipe uses baking powder and baking soda for lift instead of yeast. That means no long proofing, no rise anxiety, and a reliable same-day bake with a soft, tender crumb.
Yes! Active starter works perfectly here. Since this is a no-rise recipe, the starter is mainly for flavor and tenderness rather than lift.
Absolutely! Mix and refrigerate overnight, then shape and bake the next day! Or even better, fill with cheese and chill till you’re ready to bake then top with butter and cheese and bake.
Usually the dough wasn’t sealed tightly enough. Make sure to fully pinch the seams closed and place each ball seam-side down in the pan.
Look for deeply golden tops, bubbling cheese, crisp edges, and an internal temp around 190–195°F in the center pieces.
If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my yummy sourdough discard recipes like my Sourdough Discard Cinnamon Roll Bites!
Sourdough Discard Cheesy Garlic Bites
Equipment
- Large mixing bowl or stand mixer bowl – for mixing your dough.
- Stand mixer (optional) – for mixing dough.
- Kitchen scale (optional) – for precise measurements and to weigh dough balls.
- Measuring cups and spoons – for measuring ingredients.
- Whisk – to combine ingredients.
- Microwave-safe bowl – to mix garlic butter mixture.
- Bench knife – to cut dough into desired sizes.
- 9 inch cast iron skillet or pie pan – I love this cast iron skillet linked here.
- Pastry brush – to brush bites with garlic butter.
Ingredients
Dough:
- 1/4 (57g) cup salted butter softened
- 1 egg yolk
- 1/2 (120g) cup sourdough discard
- 2 (30g) tbsp full-fat sour cream or Greek yogurt
- 3/4 (180g) cup whole milk or buttermilk
- 3 1/3 (420g) cups all-purpose flour
- 1 (12g) tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dried Italian herbs
Garlic Butter:
- 6 (85g) tbsp salted butter melted
- 1 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp Italian herbs
Cheese Filling:
- 5-6 pieces mozzarella string cheese cut in 5 pieces each
Cheese Topping:
- 1 (100g) cup mozzarella cheese shredded
- 3 (20g) tbsp Parmesan cheese grated
- 1 tbsp parsley fresh or dried
Instructions
Step 1: Mix the Dough
- In your stand mixing bowl or a large mixing bowl, add the milk, sourdough discard, egg yolk, salted butter, sour cream and sugar. Give everything a whisk, it’s okay if its lumpy the goal here is to just break up the butter into bits and whisk in the egg and discard.1/4 (57g) cup salted butter, 1 egg yolk, 1/2 (120g) cup sourdough discard, 2 (30g) tbsp full-fat sour cream, 3/4 (180g) cup whole milk, 1 (12g) tbsp granulated sugar
- After you combine the wet ingredients, add the flour, baking powder, baking soda, salt, garlic powder, onion powder, and Italian seasoning to the bowl. You’ll want to mix this dough by hand or with a stand mixer on low with a dough hook until a rough dough forms, this takes about 2-3 minutes.3 1/3 (420g) cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, 1 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp dried Italian herbs
- Scrape down the sides of the bowl to make sure all of the ingredients are getting incorporated, and mix another 5-6 minutes by hand or with the stand mixer on low. Your dough should be smooth, tacky, and the butter worked in by the time you’re done mixing.
- Once your dough has come together, it’s important to cover the bowl with plastic and let it rest in the refrigerator to let the gluten rest and bond while you prepare your butter and cheese topping. This is key to achieving a dough that you can shape, so don’t skip this step!
- Optional Overnight Fermentation: If you would like to let this dough cold ferment longer, simply prepare the dough a day ahead and cover and refrigerate overnight. When you're ready to shape your bites, remove dough from the fridge and continue with the steps listed below. This step isn't necessary and you can skip it if you'd like!
Step 2: Shape the Bites
- Preheat your oven to 350°F (175°C) and spray your cast iron skillet or pie pan with cooking spray.
- In a microwave safe bowl, melt the butter for the garlic butter. Whisk until smooth, then add the garlic powder, onion powder, and Italian seasoning. Whisk to combine and set aside for later.6 (85g) tbsp salted butter, 1 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp Italian herbs
- In a small bowl, combine the shredded mozzarella, grated Parmesan, and parsley for topping the bites. Set this aside for later.1 (100g) cup mozzarella cheese, 3 (20g) tbsp Parmesan cheese, 1 tbsp parsley
- If you’re using mozzarella string cheese, cut 6 sticks into small sections that weigh about 3g or cut each stick into 5 equal sections. Set aside.5-6 pieces mozzarella string cheese
- Turn out your dough onto a clean work surface that has been lightly coated in cooking spray or floured. Divide the dough into 25-26 equal pieces (each weighs roughly 30g if you would like to weigh them out). Roll each of the pieces of dough into smooth balls to form 25-26 uniform balls.
- Flatten each ball out with your thumbs, then place a piece of the mozzarella cheese cubes in the center. Fold the dough over the cheese, and pinch the seams shut. Roll between your palms to create a smooth ball. Repeat this step with all of the remaining dough balls until they’re all filled with chunks of mozzarella.
- Arrange the stuffed cheese balls into the pan or cast iron skillet, forming a circle around the outer edge and filling in the center until all of the bites have been fit into the pan.
- Brush the tops of the bites with the garlic butter, then top the bites with the cheese mixture.
Step 3: Bake the Bites
- Transfer the pan or skillet to the preheated oven, and bake on the center rack for 30-40 minutes or until the bites are golden brown and the center feels firm to touch. Internal temperature should read between 190-195 F in the center of the bites. If you see butter bubbling, that’s okay it will absorb into the bites.
- Remove bites from the oven when done baking, and garnish with more fresh parsley and parmesan.
- Serve with your favorite marinara sauce, and serve warm!
