Easy Sourdough Breadsticks – Sarah Jean Melito Blog

There’s something incredibly comforting about the aroma of fresh bread wafting from the oven. It instantly brings back memories of Sunday family dinners at my grandmother’s house, where a warm breadbasket was always at the center of the table. These sourdough breadsticks are my way of recreating that magic, but with a modern twist. If you’re new to bread baking, this Easy Sourdough Breadsticks recipe is the perfect starting point. It’s simple, hands-on, and flexible, and it teaches you the basics of working with sourdough while delivering buttery, garlicky results that taste like they came from your favorite Italian restaurant. Plus, it’s a healthier option thanks to natural fermentation and minimal ingredients.

Why This Recipe is Special

These sourdough breadsticks are not just a delicious side—they’re a foundational recipe for anyone looking to dip their toes into the world of sourdough baking. Unlike other bread recipes that require commercial yeast or intensive kneading, these are beginner-friendly and forgiving. Here’s what makes them truly special:

• Long Fermentation: Helps with digestion and creates deeper flavor.
• Healthier Ingredients: No preservatives, just real, wholesome components.
• Hands-Off Time: Most of the time required is passive, so you can prep in the morning and enjoy by dinner.
• Incredibly Versatile: Great for dinner, dipping, or even turning into garlic knots.

Ingredients and Preparation

Water
The base liquid for activating gluten in the dough. It also helps distribute the sourdough starter and other ingredients evenly. Filtered water is best to avoid chlorine interference.

Sourdough Starter (Active and Bubbly)
This is the heart of the breadsticks. It naturally ferments the dough, develops tangy flavor, and supports gut health. Use a well-fed starter for the best rise and flavor.

Honey or Sugar
Adds a slight sweetness to balance the sour notes of the starter and help the crust brown nicely.

Butter
Used in both the dough and as a finishing touch. It gives richness and softness to the texture. Olive oil can be used for a dairy-free alternative.

All-Purpose or Bread Flour
This is the structure of your breadstick. Bread flour gives a chewier texture, while all-purpose results in a softer bite. Choose based on your preference.

Salt
Essential for enhancing the flavor and helping to control fermentation.

Garlic Powder and Dried Herbs (like oregano, basil, rosemary, parsley)
These seasonings infuse the breadsticks with savory, Italian-inspired notes. Use your favorite herb blend to personalize the flavor.

Alternative Ingredients:

• Swap butter with ghee or plant-based margarine for dairy-free.
• Add shredded cheese inside the dough for cheesy breadsticks.
• Use whole wheat flour for added fiber, though you may need to adjust hydration slightly.

Step-by-Step Instructions

Step 1
Feed your sourdough starter at least 8–12 hours before beginning the dough. It should be bubbly and active when used.

Step 2
In a large mixing bowl or stand mixer, combine water, starter, honey (or sugar), melted butter, salt, and flour. If mixing by hand, knead for 10 minutes until smooth. If using a mixer, use the dough hook on low-medium speed.

Step 3
Knead the dough until it passes the “windowpane test”—when stretched, it should be translucent and not tear. This ensures good gluten development.

Step 4
Cover the bowl with a damp towel or lid. Let the dough rest at room temperature until it has risen (but not quite doubled). This could take several hours. Alternatively, refrigerate overnight for a slower rise.

Step 5
Once risen, turn the dough onto a floured surface. Use a bench scraper or knife to divide the dough into equal portions (a kitchen scale helps if you want uniformity). Roll each portion into long breadstick shapes.

Step 6
Place breadsticks on a parchment-lined baking sheet. Cover with a clean towel and let rise for another 1–2 hours.

Step 7
Preheat your oven to 400°F (200°C). Bake the breadsticks for about 20 minutes, or until lightly golden on top.

Step 8
While baking, melt butter and mix in garlic powder, salt, and herbs.

Step 9
Brush the garlic herb butter over the hot breadsticks as soon as they come out of the oven for maximum flavor absorption.

Beginner Tips and Notes

• Overproofing? If your breadsticks spread too much or look flat, they may have over-risen. Try shortening the final proofing time next time.
• No Stand Mixer? No problem! Just use your hands and do 3–4 sets of stretch-and-folds over a 2-hour period instead.
• Sticky Dough? Add a small amount of flour during kneading, but be careful not to add too much or the breadsticks will turn dry.
• Make-Ahead Option: The dough can be refrigerated overnight after mixing to bake fresh the next day.

Serving Suggestions

• Pair with a classic marinara or homemade Alfredo for dipping.
• Serve alongside creamy soups like tomato basil or potato leek.
• Use them as a side to grilled chicken or pasta dishes.
• Leftovers? Store in an airtight container for up to 3 days at room temperature, or freeze for up to a month. Reheat in the oven for that fresh-baked texture.

Conclusion

If you’ve always wanted to try baking with sourdough but felt intimidated, these Easy Sourdough Breadsticks are your perfect entry point. They’re forgiving, flavorful, and fun to make—ideal for family dinners or casual entertaining. Let your kitchen be filled with the warmth of homemade bread, and don’t forget to share your baking triumphs in the comments. We’d love to hear how they turned out for you!

FAQ About Easy Sourdough Breadsticks

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