In my childhood memories, breadsticks were always an item that either came from restaurants, our annual youth group spaghetti supper, or pasta night at church camp. I don’t remember having them very often in our home or in other gatherings. They accompanied special occasions, which is kind of neat to me because eating them now draws my mind back to those previously mentioned childhood memories!
These sourdough breadsticks are probably much healthier than the ones I grew up eating, but still just as soft and delicious! I look forward to making them a special occasion item for family dinners and gatherings. Who knows, perhaps our children will associate them with fond memories too!
I’ve converted a number of regular bread recipes over to sourdough simply because my family enjoys the flavor and I appreciate the health benefits for us all! Here are a few recipes you may be interested in: Sourdough Cinnamon Rolls | Naturally Sweetened, 5 Favorite Ways to Use Sourdough Discard, Sourdough Drop Biscuits, Sourdough Pizza Crust, and much more!
Here you will find everything you need to know in order to make a batch of delicious and soft sourdough breadsticks. Get the health benefits of long fermentation by mixing them up the night before baking, or simply make and bake all in one day! All of the needed details are listed down below. Haven’t begun your own sourdough starter yet? Scroll to the end of this post to find more information on that process.
How to Make Sourdough Breadsticks
What You’ll Need:
- Electric stand mixer
- Measuring cups and spoons
- Large baking sheet
- Parchment paper
- Plastic wrap
- Pastry brush
- 1/2 cup of fed sourdough starter
- 3/4 cups of water
- 1/4 cup of softened butter
- 1 and 1/2 tsp of salt
- 2-3 cups of flour
- Butter, garlic, parsley, and salt for seasoning after baking
The Night Before:
1. Combine the fed sourdough starter, water, butter, and 2 cups of flour in an electric stand mixer.
2. Continue adding flour 1/4 cup at a time until the dough is smooth and begins to pull away from the sides of the mixing bowl. This will help you avoid adding too much flour!
3. Place the dough in a large, oiled mixing bowl, cover, and allow to ferment for 8-24 hours at room temperature.
The Day of Baking:
1. When you’re ready to bake the breadsticks, turn the dough out onto a lightly floured surface.
2. Divide the dough into 10 or 12 pieces.
3. Roll each piece into a dough ‘snake’ and give it a few twists.
4. Place each stick on a well oiled baking sheet (or one lined with parchment paper). Be sure to leave plenty of space between each one!
5. Cover the pan with plastic wrap and allow the breadsticks to proof in a warm place for 1-2 hours (a cool oven with the light on works really well!). Make sure the plastic wrap doesn’t touch the breadsticks. Sometimes I have to place a few toothpicks in them to keep the plastic wrap from touching.
6. After the breadsticks look ‘poofy’, preheat the oven to 400 degrees F. Be sure to remove the pan from the oven if this is where you allowed the breadsticks to proof!
7. Remove the plastic wrap and bake the breadsticks for 15-20 minutes or until they are lightly brown on the tops and edges.
8. Create the seasoning by combining 2 tsp of melted butter, a bit of salt, parsley, and garlic powder. Use a pastry brush to apply this on the breadsticks while they are still warm.
- Avoid adding too much flour to the dough all at once. This can create dense breadsticks as opposed to soft, tender ones. I like to add the flour 1/2 cup at a time. Watch for the dough to begin pulling away at the sides of the mixing bowl. This is the consistency we want!
- Kneading the dough is a very important step in this process. It’ll take anywhere from 5-10 minutes to achieve the smooth and elastic consistency that we want in the dough.
- Give the breadsticks plenty of time to proof! This will aid in the breadsticks being light and fluffy as opposed to heavy and dense.
If you make this recipe and love how it turned out, feel free to come back and comment about your experience. I’d love to see your creation and how you served it!
How to Store Them
- Store in an airtight container at room temperature for 3-4 days.
Do I Have To Mix It Up The Day Before?
Nope! You can mix the dough up the same day you plan to bake the breadsticks. It won’t hurt anything. The only downside will be that the health benefits of long fermentation will not be as prevalent.
Can I Freeze Them?
Yes! Allow them to cool completely, transfer to an airtight container or bag, and place them in the freezer. Simply warm them up in the microwave to thaw or warm in the oven for another meal!
How Can I Make My Own Sourdough Starter?
Interested in implementing sourdough into your kitchen? Here’s everything you need to know to get your sourdough starter going.
All it takes is flour, water, and about 7 days time.
I also answer a few of the most frequently asked questions about sourdough over here.
How is Sourdough Healthier than Regular Bread?
Read more in depth about the health benefits of sourdough here. I explain four reasons that sourdough is one of the healthiest breads you can consume, as well as describe how the fermentation process of sourdough works.
Other Yummy Sourdough Recipes
- Sourdough Recipes for Breakfast
- 5 Favorite Ways to Use Sourdough Discard
- Sourdough Cinnamon Rolls | Naturally Sweetened
- Sourdough Peanut Butter Swirl Brownies
- Sourdough Crescent Rolls
So I didn’t see when to add the salt or knead the dough. Perhaps I’m just blind today. I look forward to seeing how these turn out.