Easy Sourdough Breadsticks Recipe | Soft and Buttery

One of my favorite restaurants serves salad and breadsticks as an appetizer. Those breadsticks are always perfectly soft and buttery. I decided it was high time to make a sourdough version. These sourdough breadsticks are buttery, delicious, and long fermented. They pair well with soup, salad, or on their own with a cheesy dipping sauce!

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Any meal is well served with buttery breadsticks on the side. This sourdough breadstick recipe does not disappoint!

Why I love these Sourdough Breadsticks

As with most recipes, sourdough adds a depth of flavor like nothing else.

Long fermented sourdough recipes are easier to digest than those made with yeast.

This is a simple recipe to make with basic ingredients.

If you are brand new to sourdough, you will need to make your own Sourdough Starter

What is active sourdough starter?

Active starter is starter that has been fed within the last 24 hours and is bubbly and active.

This stage of a starter is best for doughs that require a big rise.

What is Sourdough Discard?

Sourdough starter discard is starter that has not been fed recently. It will have a liquid on top and an acetone odor.

This stage of starter is best for those recipes that do not require a big rise.

How to convert a yeast recipe to sourdough

Converting yeasted bread recipes to sourdough is actually quite simple. You just have to reduce the liquid a bit since you are adding sourdough starter.

In my experience, the best ratio is for every 2 1/4 tsp of dry active yeast, add 1/2 cup of sourdough starter. If a recipe calls for 1 tbsp of yeast, add 1 cup of starter.

Anytime I am wanting to convert a yeasted recipe, I take this simple ratio into consideration and adjust the liquid portion of the recipe.

For breadsticks, you basically use a simple sourdough bread recipe and the flavor punch comes with what you slather on the them when they come out of the oven.

For these breadsticks, I am choosing to use a portion of all purpose flour and a portion of freshly milled flour.

The all purpose flour will add the lightness and airiness needed for a good breadstick, while the freshly milled flour will add more flavor.

The dough can be made the night before or the morning you want to make them. This type of schedule flexibility is another reason I love sourdough! You can even shape them, cover them, and place in the fridge until you are ready to bake them.

What you will need for this recipe

• Flour: I used half freshly milled flour and half all purpose flour. You can use all purpose flour, bread flour, whole wheat flour, or a combination of any of these.
• Sourdough Starter: Use Active Sourdough Starter.
• Water: For best results, use filtered water.
• Olive Oil
• Salt: I use Redmond Real Salt, but any sea salt will work fine.
• Melted Butter (for topping the breadsticks)
• Garlic (for topping the breadsticks): Fresh garlic is best, but garlic powder will work great as well.
• Herbs (for topping the breadsticks): Use either italian seasoning or herbs de province.

For complete ingredient amounts, see recipe card below

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I use the Nutrimill Artiste Stand Mixer

For milling my wheat, I use the Nutrimill Classic Grain Mill

Step by Step Instructions for making this Sourdough Breadstick Recipe

Mixing the dough

The night before, add the water, sourdough starter, and olive oil to the bowl of a stand mixer with a dough hook attachment.

You can totally hand knead this dough as well. Just mix the dough in a large mixing bowl and knead on the counter.

Add 2 cups of the flour and the salt and turn the mixer on low speed to combine.

Add the remaining flour 1/4 cup at a time until you have a shaggy dough that releases from the side of the mixing bowl.

Turn on speed 2 and allow to knead for 10 minutes or you have a smooth dough.

Bulk Fermentation

Place the dough ball in a lightly oiled bowl covered with plastic wrap and allow to rise at room temperature for 4-24 hours.

If your home is warm, you want to keep an eye on the dough if doing a longer fermentation to watch for over fermentation.

The dough will lose its gluten structure and become liquidy. Best to catch it before it starts breaking down. I choose to do between 8-10 hours in my kitchen.

Shape the breadsticks

The next day or after the dough has risen for 4-24 hours, turn it onto a lightly floured surface.

Give it a couple of turns to punch out the air bubbles.

Divide the bread dough into 12 equal pieces. I find this to be easiest with a bench scraper.

Roll out each piece of dough into a rectangle that is 6 inches long using a rolling pin.

It doesn’t have to be perfect. You are looking for an even rectangular shape that is thin enough to roll up from the long end.

Roll the dough tightly and pinch the seem closed.

Second Rise

Place on a parchment paper lined baking sheet. Cover with plastic wrap or damp tea towel and allow to rise for 1-2 hours in a warm place.

Bake the breadsticks

Preheat oven to 400 degrees F.

If you want, you can score the bread sticks with a sharp knife down the center for a beautiful presentation

Bake breadsticks in preheated oven for 18-20 minutes or until lightly golden brown.

In a small bowl, combine 2 tablespoons of softened butter and your choice of herbs. I like to use minced garlic and italian seasoning.

Once bread sticks come out of the oven, brush the tops generously with the garlic butter mixture using a pastry brush.

Serving Suggestions

Serve warm with soup or salad. Or, just eat them on their own!

Top with parmesan cheese for cheesy breadsticks!

Storage

Store in a plastic bag or airtight container on the counter for 3-4 days.

Freeze in freezer safe bag for up to 3 months.