Print

Chewy Sourdough Breadsticks with Garlic Butter Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Prepare Garlic Butter: While baking, whisk together the melted butter, garlic powder, salt, and Italian seasoning in a small bowl.
  9. 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

Find it online: https://bitesizedbenny.com/chewy-sourdough-breadsticks-with-garlic-butter-recipe/