30-Minute Sourdough Discard Everything Seasoning and Cream Cheese Breadstick Bites

Name: 30-Minute Sourdough Discard Everything Seasoning and Cream Cheese Breadstick Bites
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup (240 ml) sourdough starter discard, unfed and at room temperature, room temperature; ¾ cup (90 g) all-purpose flour; ¼ teaspoon (1½ g) fine sea salt; ½ teaspoon (2½ g) baking powder; ½ cup (113 g) cream cheese, softened, softened to room temperature; 3 tablespoons (27 g) everything seasoning blend; 1 tablespoon (9 g) sesame seeds, white, toasted if possible (optional); 1 tablespoon (9 g) poppy seeds (optional); 2 teaspoons (10 ml) olive oil spray; ½ teaspoon (1½ g) garlic powder (optional)

From the MyKitchenBank Kitchen

Quick, crispy breadstick bites made from sourdough discard, filled with cream cheese and topped with everything seasoning. Air-fried until golden and crunchy, these require no rise time and come together in 30 minutes. Perfect for using up discard and creating an irresistible snack or appetizer.

Prep: 12 min
Cook: 12 min
Wait: 6 min
Total: 30 min
Makes: 32 breadstick bites (4 per person)

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Steps

Before you start

Preheat air fryer to 375°F (190°C)
Have cream cheese at room temperature so it spreads easily
Measure sourdough discard at room temperature
Line air fryer basket with parchment paper for easy cleanup

1
Mix dry dough base
- In a large bowl, combine 1 cup (240 ml) room-temperature sourdough discard, ¾ cup (90 g) all-purpose flour, ¼ teaspoon (1.5 g) fine sea salt, and ½ teaspoon (2.5 g) baking powder.
- Stir with a fork or wooden spoon until a shaggy dough forms.
- The dough will be thick and slightly sticky, but not wet.
- Knead briefly by hand (20–30 seconds) just until the flour is fully incorporated and the dough comes together.
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Ready when: Dough comes together and flour is fully incorporated
Tip: Overmixing develops too much gluten; mix just until combined for tender bites.
2
Divide dough into 32 pieces
- Lightly flour your work surface.
- Divide the dough into 32 equal pieces by first cutting it in half, then each half into 2, then each quarter into 4, and each piece into 2 again (or use a scale and portion each piece at about ¼ oz / 7 g).
- Roll each piece gently between your palms into a small ball.
- Place them on a baking sheet or clean surface.
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Ready when: 32 small, evenly sized dough balls
Tip: Consistency in size ensures they cook at the same rate in the air fryer.
3
Flatten and fill balls
- Using your thumb or a small spoon, make a shallow indent in the center of each dough ball, pressing down to create a small cup.
- Place a small dollop (about ½ teaspoon) of softened cream cheese into each indent.
- Be careful not to overfill; excess cream cheese may leak.
- Gently pinch and seal the edges of the dough around the filling, then re-roll slightly between your palms to create a smooth ball with the filling tucked inside.
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Ready when: Each ball is sealed and smooth on the outside
Tip: Do not overload with cream cheese, or it will burst and brown too quickly during air frying.
4
Prepare seasoning mixture
- In a shallow bowl, combine 3 tablespoons (27 g) everything seasoning blend, 1 tablespoon (9 g) optional sesame seeds, 1 tablespoon (9 g) optional poppy seeds, and ½ teaspoon (1.5 g) optional garlic powder if using.
- Mix well.
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Ready when: Seasoning blend is evenly mixed
5
Coat with seasoning
- Lightly spray each filled dough ball with olive oil spray (about ¼ teaspoon per ball).
- Immediately roll each ball in the seasoning mixture, turning to coat all sides evenly.
- Work in batches of 8–10 if needed to keep the mixture from clumping.
- Place coated balls seam-side down on the parchment paper in your air fryer basket, spacing them ½ inch apart so hot air circulates.
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Ready when: All balls are evenly coated with seasoning
Tip: The light oil spray helps the seasoning stick and the exterior crisp up.
6
Air fry in batchesOven 375°F / 190°C
- Set your air fryer to 375°F (190°C).
- Place the coated balls in the air fryer basket in a single layer on parchment paper.
- You'll likely need 2 batches of 16 balls each.
- Air fry the first batch for 12 minutes, shaking the basket gently at the 6-minute mark to ensure even browning.
- The breadstick bites should be golden brown and crispy on the outside.
- If your air fryer is very small, do 3 batches of 11 balls instead.
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Ready when: Golden brown exterior, firm to the touch, and hollow-sounding when tapped
Tip: Shake the basket halfway through to prevent flat spots and ensure even crisping.
7
Cool before second batchOven 375°F / 190°C
- Remove the first batch to a wire rack or plate and let cool for 2–3 minutes while you prepare and air fry the second batch at 375°F (190°C) for 12 minutes, shaking at the 6-minute mark.
- Both batches should finish around the same time, or stagger them so they're all warm when serving.
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Ready when: First batch is cool enough to handle without burning your fingers
Tip: Keep the first batch warm by covering loosely with foil while the second batch finishes cooking.
8
Serve and enjoy
- Transfer all breadstick bites to a serving platter.
- Serve warm or at room temperature.
- The cream cheese centers will be warm and slightly soft, while the exterior remains crispy.
- Enjoy immediately as they are best fresh from the air fryer.
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Ready when: Bites are assembled and ready to serve
Tip: If serving later, reheat in the air fryer at 350°F (175°C) for 3 minutes to restore crispness.

Good to know

Tips

Sourdough discard at room temperature is key: cold discard can make the dough tough and increase cook time. If your discard is straight from the fridge, let it sit on the counter for 30 minutes first.
Don't skip the gentle shaking halfway through air frying. It prevents flat spots on the bottom and ensures the seasoning toasts evenly for maximum crispness.
For extra crispy bites, spray the dough balls again lightly just before air frying. The second coat of oil helps deepen browning.
If your cream cheese is too soft and leaks, chill the filled balls in the freezer for 5 minutes before air frying. This helps the filling stay contained.

Storage & reheating

Store cooled breadstick bites in an airtight container at room temperature for up to 1 day. Refrigerate for up to 3 days (they soften slightly) and reheat in the air fryer at 350°F (175°C) for 3–4 minutes to restore crispness. Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month; reheat from frozen in the air fryer at 350°F (175°C) for 5–6 minutes.

Substitutions

cream cheese, softened → Mascarpone or whipped ricotta mixed with a pinch of salt. Creates a slightly lighter, tangier filling with similar melting properties.
everything seasoning blend → Za'atar blend or Italian seasoning mixed with sesame and poppy seeds. Offers a different flavor profile while maintaining the seed texture.
all-purpose flour → Whole wheat flour or spelt flour. Use the same weight (90 g) for a nuttier flavor; the texture will be slightly denser.
baking powder → One pinch of baking soda plus one pinch of cream of tartar. Approximate equivalent; the rise and texture will be nearly identical.