Imagine having soft, lightly chewy, and extra fluffy sourdough breadsticks with a golden crust, ready to complement your favorite sauces. In this article, I’ll share my easy recipe for these 100% sourdough breadsticks topped with a simple garlic butter that adds a rich, savory finish. Whether you’re serving them with homemade Sourdough Pasta or Sourdough Meatballs, this same-day recipe is sure to impress your guests and elevate your meals.
Ingredients & Substitutions
- Water – I used water that was 100–110°F. If you use cooler water, bulk fermentation will slow down. The water shouldn’t be more than 120°F; otherwise, it can kill your sourdough starter.
- Flour– You can make these breadsticks with all-purpose flour, but I recommend bread flour. The higher protein content helps the dough rise better and makes the breadsticks softer and fluffier.
- Sugar – You can substitute the sugar for cane sugar or honey. Use the same amount in grams.
- Unsalted Butter – If you substitute with salted butter, reduce the salt by 1 gram (¼ teaspoon).
Baking Time For Sourdough Breadsticks Recipe
| Time | Process |
| 9:30 AM | Mix and knead the dough |
| 9:45 AM | First dough rise |
| 2:45 PM | Shape breadsticks |
| 3:00 PM | Second rise |
| 5:00 PM | Bake |
How to Make Sourdough Breadsticks
- Add the water, sourdough starter, melted butter, and sugar to the bowl of a stand mixer with a paddle attachment. Mix until smooth.
How to Store:
These homemade sourdough breadsticks stay soft and pull-apart tender even after baking.
Room Temperature
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5.
Freezer
For longer storage, freeze them in a freezer bag for up to 3 months. When your family’s ready for more, take out a few, let them thaw at room temperature, and warm in a 350°F oven for a few minutes to bring back that fresh-baked softness.
For More Guidance:
Why You’ll Love This Recipe:
Simple ingredients, straightforward prep
In this article, we’ll explore a sourdough recipe that defies the typical complexities of the craft. With straightforward prep and just a few basic components like flour, water, and sugar, you’ll be amazed at how easily you can impress friends and family. Get ready to bring a taste of artisanal baking right into your kitchen!
Same-day sourdough flavor
With the right method, you can prep and bake the same day, creating Italian breadsticks that are every bit as flavorful as those that require long fermentation. This guide will explain the simple techniques that allow the dough to ferment while you focus on your day. By the end, you’ll understand how to create delicious breadsticks that elevate any meal, without the waiting game.
Pull-apart texture that everyone loves
Each piece offers a satisfying chew that invites you to savor every bite. Whether you’re indulging in warm, garlic infused dinner rolls or a decadent pull-apart loaf, the experience is appealing. These creations not only elevate your dining experience but also invite communal enjoyment think of the joy in breaking apart pieces at the table, dipping them into rich sauces, or simply relishing them straight from the rimmed baking sheet while still warm.
FAQs
Can I use sourdough discard instead of an active starter?
What type of flour is best?
How long does it take to make sourdough breadsticks?
Do I need a stand mixer to make the dough?
Warnings:
Food Safety and Fermentation
- Extended fermentation at room temperature (especially over several hours) can create a risk zone (40°F–140°F) where harmful bacteria such as Salmonella, Listeria, and Staphylococcus can grow if perishable ingredients are included. Avoid adding fresh vegetables, cooked meats, or dairy to the dough unless you are certain about fermentation and baking safety.
- Even thorough baking may not kill all bacteria embedded in the dough if the internal temperature does not reach sufficiently high levels, so proper baking and fully cooking breadsticks to at least 200°F internal temperature is essential.
Mold and Starter Safety
- Sourdough starters and bread can develop mold or colored streaks which can produce harmful mycotoxins. Moldy dough or bread should be discarded safely, and containers sanitized to prevent exposure to toxins that can cause allergic reactions, nausea, or more severe health issues.
- Avoid using sourdough starter that smells off, has unusual colors, or has signs of contamination to prevent health risks from pathogenic microbes.
Handling Precautions
- Sourdough can potentially irritate skin or cause infections if exposed to cuts or sensitive skin areas. Careful handling when mixing or discarding starter is advised.
- Keep starters and dough loosely covered to limit airborne contaminants and prevent cross-contamination from other foods or surfaces.
Storage and Consumption
- Store baked breadsticks in airtight containers to prevent spoilage but consume within a few days or freeze for longer storage to maintain safety and quality.
- If breadsticks show any signs of spoilage such as mold, sour smell, or unusual texture, discard immediately as consuming spoiled bread can cause illness.
Sourdough Breadsticks Recipe
Equipment
- Stand Mixer
- Straight Edge Bowl
- Proofing Box
- Bench Scraper
- Baking Sheet
- Plastic Cover
Ingredients
Sourdough Breadsticks
- 200 grams warm water 3/4 cups + 1 Tablespoon
- 200 grams active sourdough starter 1 cup
- 25 grams sugar 2 Tablespoons
- 57 grams unsalted butter melted 4 Tablespoons
- 405 grams bread flour scant 3 cups
- 9 grams salt 1 1/2 teaspoons
Garlic Butter Topping
- 42 grams unsalted butter melted 3 Tablespoons
- 1 gram salt 1/4 teaspoon
- 1 gram garlic powder 1/4 teaspoon
- dried parsley if desired
Instructions
Mix Dough
- To a bowl of a stand mixer, add the warm water, sourdough starter, sugar and melted butter to the bowl of a stand mixer with a paddle attachment. Mix on low speed with the paddle attachment until smooth.
- You can also mix and knead the dough by hand, but you will need to knead the dough slightly longer, 8-10 minutes, to achieve the windowpane test.
- 200 grams warm water,200 grams active sourdough starter,25 grams sugar,57 grams unsalted butter, melted
- To the wet ingredients, add the flour and salt. With the hook attachment, mix again on low speed. Stop to scrape the sides of the bowl to incorporate all the dry ingredients and then continue to mix on low for 1-2 minutes.
- 405 grams bread flour,9 grams salt
- Once all of the ingredients have been incorporated, continue to knead the dough on medium speed for 6-8 minutes.
- You’ll know the dough has been kneaded completely when it is smooth and elastic. The dough will completely pull away from the sides of the bowl when it is being kneaded and it will pass the windowpane test.
- This means when you stretch a small section of dough into a thin film, the light will be able to pass through without the dough tearing. If this is accomplished, the dough has been properly kneaded.
- Remove the dough and place it in a lightly greased bowl and cover with a reusable cover.
Bulk Rise
- Place the dough in a warm place in your kitchen and allow the dough to double in size.
- In my 70 degree proofing box, this took about 5 hours. The bulk rise greatly depends on the temperature of your dough and kitchen. If you have a colder kitchen, the rise time will take longer. If your kitchen runs warm, the first rise will take less time.
Shape
- Once the dough has at least doubled in size, punch the top of the dough to remove all the air bubbles. Then, place the dough on a lightly floured work surface.
- Gently stretch the dough into a rough rectangle shape. With a bench scraper, divide the dough into 16 equal pieces (about 55g each).
- Roll each piece of dough into a 6-7 inch rope, then place them on a rimmed baking sheet lined with parchment paper. Repeat until all the breadsticks are shaped.
- Once shaped, cover the baking sheet with this plastic cover and let the dough rest for its second rise.
- The final proof is complete when the breadsticks have almost doubled in size and look puffy. This took about 1 ½ – 2 hours in my 70 degree kitchen.
Bake
- Preheat the oven to 400 degrees F and bake for 13-15 minutes or until the breadsticks are beautifully golden brown and the internal temperature is 190 – 200 degrees F.
- If the breadsticks are starting to brown too quickly, cover them with aluminum foil and continue to bake.
- While the breadsticks are baking, prepare the garlic butter by adding the melted butter, garlic powder, Italian seasoning and salt in a small bowl. Whisk until incorporated and set aside.
- 42 grams unsalted butter, melted,1 gram salt,1 gram garlic powder,dried parsley
- Remove the Sourdough Breadsticks from the oven. With a pastry brush, brush the tops of the breadsticks with the garlic butter while they are still warm. Serve the Sourdough Breadsticks warm and enjoy!
- Refer to the Sample Baking Schedule above in the blog post.
Ingredients & Substitutions
- Water – I used water that was 100–110°F. If you use cooler water, bulk fermentation will slow down. The water shouldn’t be a degree warmer than 120°F, otherwise, this can kill your sourdough starter.
- Flour– You can make these breadsticks with all-purpose flour, but I recommend bread flour. The higher protein content helps the dough rise better and makes the breadsticks softer and fluffier.
- Sugar – You can substitute the sugar for cane sugar or honey. Use the same amount in grams.
- Unsalted Butter – If you substitute with salted butter, reduce the salt by 1 gram (¼ teaspoon).
Shaping Tips:
- To shape, place your fingertips at the center of each piece of dough. Gently roll your hands back and forth while gradually moving them outward toward the ends. Continue this motion until the breadstick reaches the desired length and thickness.
- Pinch the ends and any seams of each breadsticks for a more finished look.
- Be sure not to rush the 2nd rise! Otherwise, the breadsticks will bake up dense, gummy and pale.
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