Sourdough Breadsticks

Kyrie | Healthfully Rooted Home

Fluffy and flavorful long-fermented sourdough breadsticks slathered with melted butter and a garlic-parmesan topping.

5 from 3 votes

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Prep Time 30

Cook Time 10

Fermenting time 12

Total Time 12 40

Course Appetizer, Side Dish

Cuisine American

Servings 12 breadsticks

Calories 250 kcal

Ingredients

3/4 cup Sourdough starter
3/4 cup Filtered water
2 tbs Honey
2 tsp Sea salt
1/4 cup Butter
2 cups Unbleached all-purpose flour

Garlic-Parmesan Topping

2 tbs Melted butter
1 tsp Garlic salt
2 tbs Parmesan cheese or nutritional yeast

Instructions

Add sourdough starter, water, honey, softened butter, and 1 1/2 cups flour to the bowl of a stand mixer fitted with a dough hook. Mix until a smooth dough forms.
For the last 1/2 cup flour, add a little bit at a time until the dough begins to pull away from the bottom and sides of the mixer. Only use as much as necessary to form a workable dough.
Let your dough sit for 15 minutes.
Add your sea salt then continue kneading on low speed for 5 minutes or until the dough is smooth and elastic.
Transfer the dough to a large greased bowl and cover with a tea towel. Let the dough ferment for 8-12 hours. You'll know it's ready when it's doubled in size. *to make this an overnight recipe, you can allow the dough to ferment for 4-6 hours, put it in the fridge until you're ready to bake. When you're ready to bake, bring it out several hours before shaping to allow it to proof at room temperature.
Shape your dough by rolling it out on a floured surface (make sure your surface can handle a pizza cutter). Use a rolling pin to shape it into a 12x7 inch rectangle.
Using a pizza cutter, slice the breadsticks into 10-12 breadsticks.
Transfer breadsticks to a parchment-lined baking sheet, leaving about 1-inch space between each one. I split mine onto 2 baking sheets.
Preheat your oven to 400F and allow breadsticks to proof in a warm place for a couple of hours until they puff up. I like to put the pan on top of the stove while the oven preheats since it gets quite warm there.
Bake your breadsticks on the center rack for about 10 minutes. They should just barely start to brown on top.
Remove from the oven and immediately brush with melted butter and sprinkle with the garlic-parmesan mixture.

Video

Notes

How to Store Sourdough Breadsticks

As with any sourdough recipe, these breadsticks are best enjoyed on day one of baking. Even better straight from the oven! But here are storage options for you.

Room Temperature

You can store sourdough breadsticks in an airtight container at room temperature for up to 3 days.

Freezer

Sourdough breadsticks freeze wonderfully. Let them cool completely after baking then store in a plastic bag in the freezer for up to 3 months.

It's best to freeze them without any toppings. When you reheat them, slather the warm, reheated breadsticks with butter and any other toppings you like.

Reheating Sourdough Breadsticks

Whether you stored them at room temperature or in the freezer, sourdough breadsticks can be heated either in the microwave until heated through, or in a 300F oven until heated through.

*It's best to let frozen breadsticks defrost at room temperature prior to reheating.

In a Pinch Ideas

Make-ahead - Make a double batch and freeze some for later. This makes for a great in a pinch bread component to any meal.

Sourdough Breadsticks Tips

If freezing - Don't top the ones you plan to freeze for later with any sort of toppings - do this after reheating them to make them taste extra fresh.

Don't bake too long - they should barely start to turn brown on the top. Baking too long will lose some of the fluffiness.

Test slice - When you're ready to slice your dough, I like to make a little mark on the edge of the dough before cutting into it to make sure I evenly space the breadsticks.

Salt in the dough - A trick to make sure your sourdough isn't dense is to add the salt after giving the sourdough starter time to activate in the dough. Don't skip this step - it's important.

Flour - less flour makes for fluffier breadsticks. Using too much will make them denser.

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