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Sourdough Garlic Breadsticks

Sourdough Garlic Breadsticks

These sourdough garlic breadsticks are soft in the center, lightly crisp around the edges, and finished with buttery garlic and herbs. They make an easy side for pasta, soup, salads, or a simple dipping snack.
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Prep Time 25 minutes
Cook Time 15 minutes
Resting Time 12 hours
Total Time 12 hours 30 minutes
Servings: 10
Course: Bread, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Breadsticks
  • 100 g active sourdough starter
  • 175 g lukewarm water
  • 340 g bread flour or all-purpose flour
  • 25 g unsalted butter softened
  • 20 g honey or sugar
  • 9 g salt
For the Garlic Butter
  • 3 tablespoons unsalted butter melted
  • 2 garlic cloves finely minced
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon dried oregano
  • A small pinch of salt

Equipment

  • Mixing bowl
  • Measuring scale
  • Wooden spoon or dough whisk
  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • Small bowl for garlic butter
  • Pastry brush
  • Oven

Method
 

  1. Mix the dough: Add the sourdough starter, lukewarm water, honey or sugar, and softened butter to a mixing bowl. Stir until mostly combined.
  2. Add flour and salt: Mix in the flour and salt until a rough dough forms. Cover and let it rest for about 20–30 minutes.
  3. Develop the dough: Knead by hand for several minutes, or use stretch-and-folds at intervals until the dough becomes smoother and more elastic.
  4. First rise: Cover the bowl and let the dough ferment at room temperature. The timing will depend on your starter strength and kitchen temperature. Look for a dough that has become noticeably puffy rather than relying only on the clock.
  5. Shape: Transfer the dough to a lightly floured surface. Divide it into 10–12 portions and roll each piece into a thin breadstick.
  6. Final rise: Place the shaped breadsticks on a lined baking sheet. Cover loosely and let them rest until they look slightly puffy.
  7. Make garlic butter: Mix the melted butter, minced garlic, parsley, oregano, and salt in a small bowl.
  8. Bake: Heat the oven to 400°F (200°C). Brush the breadsticks lightly with garlic butter and bake for 12–18 minutes, or until the edges are lightly golden.
  9. Finish: Brush the hot breadsticks with the remaining garlic butter. Let them cool for a few minutes before serving.

Notes

  • Use an active, bubbly sourdough starter for the best rise.
  • Fermentation time can change considerably with room temperature and starter activity.
  • If the dough feels sticky, avoid adding too much flour. Give it time to strengthen during resting and folding.
  • For softer breadsticks, avoid overbaking them.
  • Fresh minced garlic gives the topping a stronger flavor, while garlic powder creates a milder and more even garlic taste.
  • Add grated Parmesan after baking if you want a cheesy finish.

Variations

  • Parmesan Garlic Breadsticks: Add grated Parmesan while the breadsticks are still warm.
  • Herb Breadsticks: Add rosemary, basil, or Italian seasoning to the garlic butter.
  • Spicy Garlic Breadsticks: Add a small pinch of red pepper flakes.
  • Extra Buttery: Brush the breadsticks with another thin layer of garlic butter immediately after baking.

Serving Suggestions

Serve these sourdough garlic breadsticks with marinara sauce, creamy pasta, tomato soup, salads, or roasted vegetables. They are also good as a simple snack when served warm.

Storage

Keep leftover breadsticks in an airtight container at room temperature for up to 2 days. Reheat them briefly in the oven to bring back some of their softness and crisp edges.