From the first year of the Twice as Tasty blog, I set aside January as Sourdough Month. The cold winter window after the holidays and before the first seed packets arrived seems ideal for sharing starter and recipes that bake sourdough in the oven. But when the temperatures hit the other extreme, I do a lot of my sourdough baking on the grill. So I decided to share a sourdough recipe this week in my Twice as Tasty column for the Flathead Beacon.

This grilled breadstick recipe comes on the heels of Grilled Tomato Pizza Sauce, my favorite dipping sauce for these breadsticks—although if you’re a fan of roasted sweet peppers, they’re delicious dipped into Grilled Sweet Pepper Sauce too. The grilled breadsticks start with a ball of pizza dough; you can find my sourdough recipe here if you’re just getting started on your sourdough adventures, or you can swap in your favorite yeast-based pizza dough recipe. For a full mozzarella upgrade, use Cold-Smoked Cheese.
Learn to make Cheese-Stuffed Grilled Sourdough Breadsticks