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Sourdough breadsticks are so easy to make with your sourdough starter. They are light, fluffy, and brushed with delicious garlic butter. The dough can be mixed in the morning and baked fresh to serve with dinner the same day!
What could be better than hot, fresh-from-the-oven breadsticks made with sourdough starter?
Well maybe a warm loaf of sourdough bread or a piping hot pizza made with sourdough pizza crust, but I digress.
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Sample baking schedule
For the following example, my kitchen was 70°F (21°C). Warmer kitchens will need less time and cooler kitchens will need more time.
- 8 PM: Feed starter
- 8 AM: Mix dough, knead, cover, and let rest.
- 1 PM: Divide dough, shape, and let rest.
- 3 PM: Bake.
Ingredients needed
- sourdough starter
- all-purpose flour or bread flour
- butter
- honey or sugar
- sea salt
- garlic (for garlic butter)
How to make sourdough breadsticks
These breadsticks could not be easier to make and I'm going to show you step-by-step how you can mix this dough first thing in the morning and have them ready by dinnertime!
Step 1: Feed your starter
The night before you plan to mix the dough, feed your sourdough starter so that it is active and bubbly when you are ready to get started.
Step 2: Mix the dough
Add the ingredients to a large mixing bowl and bring them together with your hands. Turn the dough out onto a clean work surface and knead by hand for about 10 minutes. It will become smooth in texture when it is ready for the next step.
If the dough is sticky, lightly dust your hands with flour as you are kneading but don't add too much. It will become less sticky as you knead it.
Stand mixer instructions: Add the dough ingredients to the bowl of a stand mixer and fit it with the dough hook attachment. Mix the dough on medium speed for about 10 minutes. The dough will become smooth in texture and pull away from the sides of the bowl when it is ready.
Step 3: First Rise
Cover the bowl and allow the dough to rise at room temperature until it has risen by about 50-75%.
Step 4: Shape and Second Rise
Divide the dough into 12 equal portions, each should weigh approximately 80g.
Use your hands to roll each portion into a log shape.
Line two baking sheets with parchment paper and arrange 6 breadsticks per sheet leaving space for them to rise.
Cover the sheets with clean tea towels and allow the dough to rise until they are puffy and risen by 30%.
Step 5: Bake
Preheat your oven to 400°F (204°C). Bake the breadstick dough for 20 minutes or until they are light golden brown.
While they are baking place 3 tablespoons of butter and 2 crushed garlic cloves in a saucepan over low heat.
Remove the sourdough breadsticks from the oven and brush each one with garlic butter.
How to store
If you have any leftover breadsticks, store them at room temperature for up to 2 days in a bread bag or in a plastic bag after they have cooled completely.
After that, store them in the freezer in a freezer-safe container for up to a month for the best taste and texture.
When you are ready to eat them, allow them to thaw in the fridge or at room temperature. They can be reheated in the microwave or the oven.
More easy sourdough recipes: sourdough bagels / soft sourdough pretzels / sourdough ciabatta rolls / soft sourdough dinner rolls / sourdough hamburger buns
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Sourdough Bread Sticks
INGREDIENTS
Ingredients to make ½ cup (100 g) of Active Sourdough Starter
- 1 tablespoon (15 g) sourdough starter
- â…“ cup + 1 tablespoon (50 g) all-purpose flour
- 3 ½ tablespoons (50 g) water
Dough Ingredients
- ½ cup (100 g) active sourdough starter
- ¼ cup (56 g) butter (room temperature)
- 2 tablespoons (42 g) honey (or sugar)
- 1 cup + 2 tablespoons (270 g) water
- 2 teaspoons (10 g) fine sea salt
- 4 cups + 2 tablespoons (500 g) all-purpose flour (or bread flour)
Garlic Butter
- 3 tablespoons butter
- 2 cloves garlic (crushed)
INSTRUCTIONS
Feed your Sourdough Starter
- 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
Make the Dough
- Mix the dough: Add the ingredients to a large mixing bowl and bring them together with your hands. Turn it out onto a clean work surface and knead the dough by hand for about 10 minutes. It will become smooth in texture when it is ready. (If the dough is sticky, lightly dust your hands with flour as you are kneading but don't add too much. It will become less sticky as you knead it.)Stand mixer instructions: Combine the dough ingredients in the bowl of a stand mixer fitted with the dough hook attachment. Mix on medium speed for 8-10 minutes. The dough will become smooth and pull away from the sides of the bowl when it is ready for the next step.
- Bulk Fermentation: Cover the bowl and allow the dough to rise 50-70% at room temperature.
- Shape and Second Rise: Divide the dough into 12 equal portions, each should weigh approximately 80g. Use your hands to roll each portion into a log shape. Line two baking sheets with parchment paper and arrange 6 breadsticks per sheet leaving space for them to rise. Cover the sheets with clean tea towels and allow the dough to rise until they are puffy and risen by 30%.
- Score and Bake: Preheat your oven to 400°F and bake the breadsticks for 20 minutes.
- Garlic Butter: Heat the butter and crushed garlic cloves in a small saucepan while the breadsticks are in the oven. Remove the breadsticks from the oven and brush each one with warm garlic butter.
PREVIOUS
Cheryl says
What pans to use to bake - my bread burnt on bottom at temp!
Amy says
Use a light colored baking sheet with a piece of parchment paper. The darker the sheet pan, the darker the bottom of the bread will be.
Barbra says
I made these last week and they were absolutely delicious! Very easy recipe to follow and make. We enjoyed these paired with your sourdough pasta and it made for a great dinner for my family who was visiting.
Dee says
These look delicious, can’t wait to make them. I did want to let you know there is a typo on the starter. It shows 15/25/25 instead of 15/50/50 for the 100g needed.
Amy says
Thank you so much for bringing that to my attention! 🙂
Karen says
The night before using your measurements looks like only 50g of starter? Am I wrong? Thanks.
Amy says
You were not wrong. The measurements have been corrected!