Description

This Sourdough Breadsticks recipe yields deliciously soft and flavorful breadsticks with a crispy golden crust. Made using natural sourdough starter, these breadsticks undergo a slow fermentation for enhanced tang and texture. Lightly brushed with garlic butter and herbs after baking, they make a perfect appetizer or side for soups and salads.

Ingredients

Scale

Dough

200 grams warm water (3/4 cups + 1 Tablespoon)
200 grams active sourdough starter (1 cup)
25 grams sugar (2 Tablespoons)
57 grams unsalted butter, melted (4 Tablespoons)
405 grams bread flour (scant 3 cups)
9 grams salt (1 1/2 teaspoons)

Topping

42 grams unsalted butter, melted (3 Tablespoons)
1 gram salt (1/4 teaspoon)
1 gram garlic powder (1/4 teaspoon)
Dried parsley (optional)

Instructions

Mix Dough: In the bowl of a stand mixer fitted with a paddle attachment, combine warm water, active sourdough starter, sugar, and melted butter. Mix on low speed until smooth. Alternatively, mix and knead by hand for 8-10 minutes until smooth.
Add Dry Ingredients and Knead: Add bread flour and salt to the wet ingredients. Switch to the hook attachment and mix on low speed, scraping the bowl sides to incorporate all dry ingredients. Continue mixing on low for 1-2 minutes, then knead on medium speed for 6-8 minutes until the dough is smooth, elastic, and pulls away from the bowl, passing the windowpane test.
Bulk Rise: Remove dough to a lightly greased bowl and cover. Place in a warm environment to rise until doubled in size, approximately 5 hours at 70°F. Timing varies based on kitchen temperature.
Shape Breadsticks: Punch down risen dough to release air bubbles. Place on a floured surface and gently stretch into a rough rectangle. Using a bench scraper, divide dough into 16 equal pieces (~55 grams each). Roll each piece into a 6-7 inch rope and arrange on a parchment-lined rimmed baking sheet.
Final Proof: Cover the shaped breadsticks with plastic wrap and let rest until nearly doubled in size and puffy, about 1.5 to 2 hours at 70°F.
Bake: Preheat oven to 400°F (204°C). Bake breadsticks for 13-15 minutes until golden brown and internal temperature reaches 190-200°F. If browning too quickly, tent with foil and continue baking.
Prepare Garlic Butter: While baking, whisk melted butter, garlic powder, Italian seasoning, and salt together in a small bowl.
Finish: Remove hot breadsticks from the oven and brush tops generously with the garlic butter. Optionally sprinkle with dried parsley. Serve warm and enjoy.

Notes

Ensure your sourdough starter is active and bubbly for best rise.
Kitchen temperature affects proofing times; cooler rooms require longer rises.
Use a thermometer to check internal temperature for perfectly baked breadsticks.
Substitute Italian seasoning for dried parsley if unavailable.
For a crisper crust, bake on a preheated baking stone instead of a sheet.
These breadsticks freeze well after baking; reheat in oven before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Keywords: sourdough breadsticks, garlic breadsticks, sourdough starter recipe, easy breadsticks, homemade breadsticks, appetizer breadsticks