Can I make these breadsticks without a sourdough starter?

This recipe is specifically designed for use with an active sourdough starter. If you don’t have one, you can substitute with commercial yeast, but the flavor and texture will differ significantly, and fermentation time will be shorter.

Why didn’t my breadsticks rise properly?

There could be a few reasons: your starter might not be active enough, the dough may not have had enough time to ferment, or your kitchen might have been too cold. Make sure your starter is bubbly and your dough rests in a warm, draft-free spot.

Can I freeze the dough or finished breadsticks?

Yes, both options work well. Freeze the shaped, unbaked breadsticks for later use (thaw and allow to rise before baking) or freeze fully baked breadsticks in an airtight bag. Reheat at 350°F for 10 minutes to restore texture.

Easy Sourdough Breadsticks - Sarah Jean Melito Blog

Description

These buttery Easy Sourdough Breadsticks are soft, chewy, and full of garlicky-herb flavor. Perfect for dipping or as a side, they’re a beginner-friendly bake made with an active sourdough starter and long fermentation for deep flavor and digestive benefits.

Ingredients

Scale

Dough:

1 cup water (240 g)
1/2 cup active sourdough starter (110 g)
2 tablespoons honey or sugar (42 g)
4 tablespoons melted butter (56 g)
2 teaspoons sea salt (10 g)
3 cups all-purpose or bread flour (360 g)

Topping:

3 tablespoons melted butter or olive oil
1/4 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon dried herbs (Italian blend)

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Instructions

Feed the Starter Ahead of Time: Make sure your sourdough starter is well-fed 8 to 12 hours before you plan to bake. It should be bubbly and active for the best results.
Mix the Dough: In a large bowl or stand mixer, combine the water, starter, honey, butter, salt, and flour. If mixing by hand, knead for 10 minutes until the dough is smooth and elastic. If using a mixer, use the dough hook at low to medium speed.
Check for Windowpane Test: Continue kneading until the dough is stretchy and passes the windowpane test. This means you can stretch a small piece of dough thin enough to see light through without tearing.
First Rise: Cover the bowl with a damp towel or plastic wrap. Let the dough rest at room temperature for several hours until it has risen noticeably but hasn’t quite doubled in size. Alternatively, refrigerate overnight for a slow ferment.
Shape the Breadsticks: Lightly flour your work surface. Turn the dough out and divide it into 10 to 12 equal pieces using a bench scraper or knife. Roll each piece into a long rope shape, about the thickness of your finger.
Second Rise: Place the shaped breadsticks onto a parchment-lined baking sheet. Cover them with a clean towel and allow to rise again for 1 to 2 hours until slightly puffed.
Bake the Breadsticks: Preheat the oven to 400°F (200°C). Bake the breadsticks for about 20 minutes or until lightly golden on top.
Make the Garlic Butter: While the breadsticks bake, melt the butter and stir in garlic powder, salt, and herbs. Once the breadsticks come out of the oven, immediately brush them with the garlic herb butter for maximum flavor.

Notes

To make them extra cheesy, sprinkle grated Parmesan on top before baking. These also make fantastic garlic knots—simply twist the dough before the second rise.
Store leftovers in an airtight container for up to 3 days, or freeze and reheat to enjoy later.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Bread
Method: Baking
Cuisine: American, Italian-inspired

Nutrition

Serving Size: 1 breadstick
Calories: 180
Sugar: 2g
Sodium: 280mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 15mg