The Heart of the Breadstick
Your sourdough starter is the heart of this recipe. It should be bubbly and happy. To check, drop a small spoonful into a cup of water. If it floats, it is ready to go. I love watching those little bubbles. It feels like magic.
This matters because a happy starter makes your bread light and airy. It is the life of the party in your dough. Do you have a name for your sourdough starter? Mine is named Bubbles.
A Little Kitchen Story
I remember my first time making these. I was so impatient. I did not let the dough rise enough. My breadsticks were like little rocks. I still laugh at that.
But I learned a good lesson. Good things take time. This matters in baking and in life. Now I love the slow wait. It makes the result even sweeter.
Getting Your Hands Dirty
Mix everything in a big bowl. You can use a mixer with a dough hook. Or you can use your hands. Knead the dough until it is soft and smooth. It should feel like a baby’s cheek.
This part can take ten minutes or more. Do not rush it. Fun fact: Stretching the dough helps make long strands of gluten. That is what gives your breadsticks a chewy pull.
The Long, Cozy Nap
Now, cover the bowl with a damp cloth. Let the dough sit on the counter. It needs to double in size. This can take many hours. I usually let it sleep overnight.
This long rest is what gives sourdough its special taste. It is a gentle, slow fermentation. What is your favorite smell in a kitchen? For me, it is rising dough in the morning.
Shaping and Baking Day
Punch the dough down. It will sigh softly. Divide it into twelve pieces. Roll each piece into a long, skinny log. Line them up on a baking sheet like little soldiers.
Let them get puffy for another hour or two. Then, bake them until they are golden brown. Doesn’t that smell amazing? That golden color tells you they are ready.
The Best Part: The Topping
Mix melted butter with garlic and salt. As soon as the breadsticks come out of the oven, brush them with this mix. Do it while they are still hot. The bread will drink it right up.
This buttery bath makes them shiny and delicious. It is the perfect finish. I like to add a sprinkle of dried rosemary. What is your favorite herb to use?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Water | 1 cup | |
| Sourdough starter | 1/2 cup | Bubbly and active |
| Sugar | 2 tablespoons | |
| Salt | 1 1/2 teaspoon | |
| Unsalted butter | 3 tablespoons | Melted |
| Bread flour | 2 3/4 cups | |
| Unsalted butter | 3 tablespoons | Melted, for topping |
| Salt | 1/4 teaspoon | For topping |
| Garlic powder | 1/4 teaspoon | For topping |
| Dried herb of choice | 1 teaspoon | Optional, for topping |
Let’s Make Sourdough Breadsticks!
Hello, my dear! Let’s make some magic with that sourdough starter of yours. I love baking breadsticks. The whole house smells like a cozy bakery. It reminds me of my grandkids coming over. They always run straight to the kitchen when these are in the oven.
Are you ready? Here is how we make them, step by step. It’s like a fun project. We will take our time and enjoy the process.
- Step 1: First, check your sourdough starter. It should be bubbly and happy. Drop a tiny spoonful into a cup of water. If it floats, you are good to go! This is called the float test. My starter’s name is Bubbles. I still laugh at that.
- Step 2: Now, let’s make the dough. Put all the dough ingredients into a big bowl. Mix and knead it for about ten minutes. You want the dough to feel soft and smooth. (A hard-learned tip: If you don’t have a mixer, use the stretch and fold method. It works just as well!).
- Step 3: Cover the bowl with a damp cloth. Let the dough sit on the counter. It needs to grow until it’s double in size. This takes a while, maybe all day. Be patient! This is when the flavor grows, too.
- Step 4: Time to shape our breadsticks! Gently push the air out of the dough. Divide it into twelve equal pieces. Roll each piece into a long, skinny log. What’s your favorite shape to bake? Share below!
- Step 5: Place your breadsticks on a baking sheet. Cover them again. Let them get puffy for another hour or two. You can even put them in the fridge overnight. Then you can bake them fresh for breakfast. Doesn’t that sound amazing?
- Step 6: Bake them in a hot oven until they are golden brown. While they bake, mix melted butter with garlic and salt. As soon as the breadsticks come out, brush them with that garlic butter. The sizzle is the best sound! It makes them so tasty.
Cook Time: 20 minutes
Total Time: 8–14 hours (mostly waiting!)
Yield: 12 breadsticks
Category: Baking, Snack
Three Tasty Twists to Try
Once you master the basic recipe, you can have some fun. I love playing with different flavors. It makes each batch a little surprise. Here are a few of my favorite ideas.
- Cheesy Pull-Aparts: Sprinkle lots of grated Parmesan cheese on top before baking. It gets all crispy and delicious. My grandson asks for this every time.
- Everything Bagel Style: Brush with butter and sprinkle with everything bagel seasoning. It gives them such a yummy, savory crunch. Perfect for a snack.
- Cinnamon-Sugar Sticks: Skip the garlic butter. Instead, roll them in cinnamon and sugar after baking. They taste like a warm, soft cookie. Which one would you try first? Comment below!
How to Serve Your Breadsticks
These breadsticks are wonderful all on their own. But they also love to have friends. I like to serve them with a big bowl of tomato soup for dipping. It’s the coziest lunch.
They are also fantastic with a fresh green salad. Or you can put them in a basket on the dinner table. Everyone will reach for one. They are always the first thing to disappear.
For a drink, a cold glass of milk is just perfect. For the grown-ups, a crisp glass of Chardonnay pairs nicely. Which would you choose tonight?
Keeping Your Breadsticks Fresh
Let’s talk about keeping your breadsticks tasty. Once they are cool, put them in a bag. They will stay soft on your counter for two days.
For longer storage, freeze them. I wrap each one in foil first. Then I put them all in a freezer bag.
To reheat, just warm them in your oven. This brings back their crispy outside. I once microwaved one and it got chewy.
You can also shape the dough logs ahead. Keep them in the fridge for a day. This makes a fresh bake so easy later.
Batch cooking like this saves you time. It means a warm snack is always close. Have you ever tried storing it this way? Share below!
Breadstick Troubleshooting
Sometimes our baking does not go as planned. Do not worry. Here are some simple fixes for common troubles.
If your dough is too sticky, add a little flour. I remember when my dough stuck to everything. A dusting of flour made it just right.
If your breadsticks are dense, your starter might be sleepy. Use it when it is bubbly and active. This matters because a strong starter gives you light, airy bread.
If they are not browning, your oven may be too cool. An oven thermometer helps you know for sure. Getting the color right makes them look and taste wonderful.
Fixing small problems builds your cooking confidence. You learn more each time you bake. Which of these problems have you run into before?
Your Breadstick Questions Answered
Q: Can I make these gluten-free?
A: Yes, use a good gluten-free flour blend. The texture will be a bit different but still good.
Q: Can I make the dough ahead?
A: Absolutely. Let it do its first rise in the fridge. This slow rise develops a lovely flavor.
Q: What if I do not have bread flour?
A: All-purpose flour will work just fine. Your breadsticks might be a little less chewy.
Q: Can I double this recipe?
A: You can. Just make sure your bowl is big enough for the dough to grow.
Q: Are the dried herbs necessary?
A: No, they are optional. The butter and garlic topping is delicious all on its own. Which tip will you try first?
A Note From My Kitchen to Yours
I hope you love making these breadsticks. Sharing food is one of life’s great joys.
I would be so happy to see your creations. It makes my day to see your kitchen adventures. Fun fact: The smell of baking bread is one of the most comforting smells in the world.
Please share your pictures with me. Have you tried this recipe? Tag us on Pinterest! I cannot wait to see them.
Happy cooking!
—Olivia Hartwell.
Homemade Sourdough Breadstick Recipe
Description
These soft, chewy breadsticks are made with a tangy sourdough starter and finished with a savory garlic butter topping. Perfect as a side or snack.
Ingredients
For the Dough:
For the Topping:
Instructions
- Begin by ensuring your sourdough starter is active and bubbly, having been fed 4 to 12 hours in advance. It should pass a float test in water.
- Combine all the listed ingredients in the bowl of a stand mixer fitted with a dough hook. Mix on a medium setting, kneading the dough until it becomes soft, smooth, glossy, and elastic. This process may require more than 10 minutes, and the dough is ready when it passes the windowpane test.
- Cover the bowl with a lid, plastic wrap, or a damp cloth and let the dough rise at room temperature. Allow it to rest until it has doubled in size, which may take between 6 and 12 hours depending on the ambient temperature.
- Once risen, turn the dough out onto a lightly floured surface. Separate it into 12 equal portions. Shape each piece into a log approximately 8 inches long.
- Arrange the shaped breadsticks on a parchment-lined baking sheet. Cover them with a towel and let them rise again for 1 to 2 hours, until they appear puffy and have roughly doubled. Alternatively, you can refrigerate them at this stage to ferment for up to 24 hours before baking.
- Bake the breadsticks in a preheated oven at 400°F (200°C) for about 20 minutes, or until they achieve a golden-brown color.
- While they are baking, prepare the topping by mixing melted butter with garlic powder and salt. As soon as the breadsticks come out of the oven, generously brush them with the butter mixture while they are still hot. Finish by sprinkling with your chosen dried herbs.
- Alternative Kneading Method (Stretch and Fold): For the dough, mix the wet and dry ingredients in a large bowl until just combined. Cover and let it rest for 30 minutes. Then, perform a series of stretches and folds: do the first three at 15-minute intervals, followed by the last three at 30-minute intervals. After completing the stretches and folds, cover the bowl tightly.
Notes
- For best results, ensure your sourdough starter is very active. The rising time can vary significantly based on the temperature of your kitchen. The dough can also be refrigerated after the first rise for a slower, more flavorful fermentation.
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