Introduction

These sourdough breadsticks are soft, flavorful, and perfect as a side for any meal or a tasty snack on their own. Made with an active sourdough starter, they have a delightful tang and a golden crust that’s irresistible. You’ll love how easy they are to prepare with just a few simple ingredients.

Chewy Sourdough Breadsticks with Garlic Butter Recipe - Recipe Image

Ingredients

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)
42 grams unsalted butter, melted (3 Tablespoons)
1 gram salt (1/4 teaspoon)
1 gram garlic powder (1/4 teaspoon)
Dried parsley (optional)

Instructions

Step 1: In the bowl of a stand mixer fitted with a paddle attachment, combine the warm water, active sourdough starter, sugar, and 57 grams melted butter. Mix on low speed until smooth. If mixing by hand, knead for 8-10 minutes until the dough passes the windowpane test.
Step 2: Add the bread flour and 9 grams salt to the wet ingredients. Switch to the hook attachment and mix on low speed, scraping the bowl as needed, for 1-2 minutes to incorporate.
Step 3: Knead the dough on medium speed for 6-8 minutes. The dough should become smooth, elastic, and pull away from the bowl. Test by stretching a small piece; it should form a thin, translucent film without tearing.
Step 4: Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm spot until doubled in size. This typically takes about 5 hours at 70°F but can vary with temperature.
Step 5: Punch the dough to release air bubbles and place it on a lightly floured surface. Stretch it into a rough rectangle.
Step 6: Using a bench scraper, divide the dough into 16 equal pieces, about 55 grams each.
Step 7: Roll each piece into a 6-7 inch rope and arrange on a parchment-lined rimmed baking sheet.
Step 8: Cover the breadsticks and let them rest for a second rise until nearly doubled and puffy, about 1 ½ to 2 hours at 70°F.
Step 9: Preheat the oven to 400°F. Bake the breadsticks for 13-15 minutes until golden brown and internal temperature reaches 190-200°F. Cover with foil if browning too quickly.
Step 10: While baking, whisk together 42 grams melted butter, garlic powder, 1 gram salt, and Italian seasoning in a small bowl.
Step 11: Brush the warm breadsticks with the garlic butter mixture and sprinkle with dried parsley if desired. Serve warm and enjoy!

Tips & Variations

For a cheesy twist, sprinkle shredded Parmesan on top of the breadsticks before baking.
If you don’t have a stand mixer, knead the dough by hand longer to achieve the right texture.
Try adding fresh herbs like rosemary or thyme to the garlic butter for extra flavor.
Use gluten-free flour blends for a gluten-free variation, adjusting liquids as needed.

Storage

Store cooled breadsticks in an airtight container at room temperature for up to 2 days. To keep them fresh longer, freeze in a sealed bag for up to 3 months. Reheat in a 350°F oven for 5-7 minutes or until warmed through. Avoid microwaving to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use inactive sourdough starter?

It’s best to use an active, bubbly sourdough starter for this recipe to ensure proper fermentation and rise. Inactive starter may result in dense breadsticks.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough after mixing for up to 24 hours. Allow it to come to room temperature and complete the bulk rise before shaping and baking.

Chewy Sourdough Breadsticks with Garlic Butter Recipe

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★★★★★

4.5 from 59 reviews

These Sourdough Breadsticks are soft, chewy, and packed with a delicious tangy flavor from the sourdough starter. Perfect as a savory appetizer or side, they are brushed with a flavorful garlic butter after baking to enhance every bite.

Author: Bella
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 7 hours 35 minutes
Yield: 16 breadsticks 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Scale

Dough Ingredients

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)

Topping Ingredients

42 grams unsalted butter, melted (3 Tablespoons)
1 gram salt (1/4 teaspoon)
1 gram garlic powder (1/4 teaspoon)
Dried parsley (optional, for garnish)

Instructions

Mix Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine warm water, active sourdough starter, sugar, and melted butter. Mix on low speed until the mixture is smooth. Alternatively, you can mix and knead by hand, kneading for 8-10 minutes until the dough passes the windowpane test.
Add Dry Ingredients: Add the bread flour and salt to the wet ingredients. Switch to the dough hook attachment and mix on low speed. Scrape the sides of the bowl to incorporate all ingredients and continue mixing for an additional 1-2 minutes.
Knead Dough: Knead the dough on medium speed with the dough hook for 6-8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. Perform the windowpane test to confirm proper gluten development.
Bulk Rise: Transfer the dough to a lightly greased bowl, covering it with a reusable cover. Place in a warm spot (around 70°F) and let it double in size, which takes about 5 hours but can vary based on ambient temperature.
Shape Breadsticks: After the bulk rise, punch down the dough to release air bubbles. Turn it out onto a lightly floured surface and gently stretch it into a rough rectangle. Using a bench scraper, divide the dough into 16 equal pieces (approximately 55 grams each). Roll each piece into a 6-7 inch rope.
Second Rise: Place the shaped breadsticks on a rimmed baking sheet lined with parchment paper. Cover with plastic wrap or a reusable cover and let rise again at room temperature until nearly doubled and puffy, about 1.5 to 2 hours.
Bake: Preheat the oven to 400°F (204°C). Bake the breadsticks for 13-15 minutes until golden brown and an internal temperature of 190-200°F is reached. If browning too quickly, tent with aluminum foil and continue baking.
Prepare Garlic Butter: While baking, whisk together the melted butter, garlic powder, salt, and Italian seasoning in a small bowl.
Brush and Serve: Remove breadsticks from oven and immediately brush generously with the prepared garlic butter. Optionally, sprinkle with dried parsley. Serve warm for the best flavor and texture.

Notes

Ensure your sourdough starter is active and bubbly for optimal rise.
Temperature plays a big role in rise times, so adjust proofing times accordingly.
The windowpane test is key for knowing when the dough is properly kneaded.
If you prefer less tang, use a less mature sourdough starter or reduce bulk fermentation time slightly.
Garlic butter can be customized with herbs like rosemary or oregano for additional flavor.
Store leftover breadsticks in an airtight container at room temperature for up to 2 days; reheat before serving.

Keywords: sourdough breadsticks, garlic butter breadsticks, homemade breadsticks, sourdough bread recipe, soft breadsticks