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Sourdough Breadsticks Recipe

Sourdough Breadsticks Recipe

These easy sourdough breadsticks are soft in the center, lightly golden outside, and finished with homemade garlic butter and herbs. They make a simple side for soup, pasta, salad, or any homemade dinner.
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Prep Time 25 minutes
Cook Time 20 minutes
Resting & Rising Time 7 hours
Total Time 7 hours 45 minutes
Servings: 12
Course: Bread, Side Dish
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Sourdough Breadsticks
  • 110 g active sourdough starter
  • 240 g lukewarm water
  • 360 g bread flour or all-purpose flour
  • 40 g melted unsalted butter
  • 15 g honey
  • 8 g fine salt
For the Garlic Butter Topping
  • 45 g melted butter
  • 1 small garlic clove finely grated
  • 1 teaspoon dried Italian herbs
  • Small pinch of salt
  • 1 tablespoon chopped fresh parsley optional
  • 1 –2 tablespoons finely grated Parmesan optional

Equipment

  • Large mixing bowl
  • Measuring scale
  • Wooden spoon or dough whisk
  • Kitchen scraper
  • Rolling Pin
  • Baking sheet
  • Parchment paper
  • Small bowl
  • Pastry brush
  • Cooling rack

Method
 

  1. Mix the wet ingredients: Add the active sourdough starter, lukewarm water, honey, and melted butter to a large bowl. Stir until combined.
  2. Add flour and salt: Mix in the flour and salt until a rough, slightly sticky dough forms. Cover and let it rest for 20–30 minutes.
  3. Knead the dough: Knead by hand for 5–8 minutes, or use a stand mixer until the dough becomes smoother and more elastic. Avoid adding too much extra flour.
  4. First rise: Place the dough in a lightly greased bowl, cover, and let it ferment at room temperature until noticeably puffy and lighter. This usually takes about 4–7 hours, depending on starter strength and room temperature.
  5. Divide the dough: Transfer the dough to a lightly floured surface and divide it into 12 similar-sized pieces.
  6. Shape the breadsticks: Roll each piece gently into an 8–10-inch rope. If the dough keeps shrinking back, let it rest for 5–10 minutes before rolling again.
  7. Final rise: Place the shaped breadsticks on a parchment-lined baking sheet. Cover loosely and let them rise for about 1–2 hours, until slightly fuller and relaxed.
  8. Make garlic butter: Mix the melted butter, grated garlic, Italian herbs, and salt in a small bowl.
  9. Bake: Preheat the oven to 400°F (200°C). Brush the breadsticks lightly with garlic butter and bake for 15–20 minutes, or until lightly golden and baked through.
  10. Finish: Brush the hot breadsticks with the remaining garlic butter. Add parsley and Parmesan if using. Serve warm.

Notes

  • Use an active, bubbly sourdough starter for the best rise.
  • Do not add excessive flour if the dough feels slightly sticky.
  • Fermentation time will change with room temperature and starter activity.
  • For softer breadsticks, avoid overbaking and brush with butter immediately after baking.
  • For crispier sourdough bread sticks, roll the dough thinner and bake until the edges are more golden.
  • For stronger garlic flavor, add another small garlic clove to the topping.
  • Bread flour gives a slightly chewier texture, while all-purpose flour works well for softer breadsticks.