Sourdough Breadsticks

Golden brown breadsticks in a bowl lined with a white tea towel.

5 from 2 votes

These same-day sourdough breadsticks are soft, fluffy, and brushed with herby garlic butter, making them the most irresistible naturally leavened breadsticks, even better than Olive Garden’s.

Prep Time30

Cook Time20

Rise time5

Total Time5 50

Course: Bread

Cuisine: Italian

Servings: breadsticks

Author: Emily Christensen

Equipment

Ingredients

160 grams water ⅔ cup + 1 Tablespoon
175 grams active sourdough starter ¾ cup
10 grams salt 1 Tablespoon
350 grams bread flour 2 ½ cups
15 grams sugar or honey 1 Tablespoon
57 grams butter softened, 4 Tablespoons

Topping

14 grams butter 1 Tablespoon
½ teaspoon garlic powder
½ teaspoon Italian seasoning

Instructions

Add all of the dough ingredients, except the butter, to the bowl of a stand mixer and mix together with the dough hook attachment for 5 minutes.
160 grams water, 175 grams active sourdough starter, 10 grams salt, 350 grams bread flour, 15 grams sugar or honey
Add the softened butter to the dough and knead for an additional 10-15 minutes or until it passes the windowpane test. To perform the windowpane test, pull a section of the dough thin enough to see light through without it tearing. The dough will feel sticky at first, but resist the urge to add more flour, give it time. The dough will become very silky.
57 grams butter
Let the dough rise, covered, until doubled in size, about 3-4 hours at 80°F.
After the dough has doubled for the first rise, punch down the dough and dump it onto an unfloured work surface. Using a bench scraper, divide the dough into 12 equal portions, about 63 grams each.
Roll each piece of dough back and forth between your palms until it forms a log about 7-8 inches long. Place 6 shaped logs on each lined baking sheet.
Cover the dough and let it puff up and rise for 2-3 more hours in a warm spot until airy.
Bake in a preheated 400°F oven for about 20-22 minutes or until light golden brown.
In a small bowl, mix together melted butter with Italian seasoning and garlic powder, and brush over the top of the warm breadsticks.
14 grams butter, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning

Notes

Let the dough double for the first rise in a warm spot to speed up the process. Use a bread mat (use code country 10 for 10%) or proofing box to keep the dough warm, or see more tips on how to keep your dough warm here.
Avoid using flour when shaping the breadsticks. Flour can make it hard for the dough to stick together.
To ensure all the breadsticks are the same size, weigh out each dough ball.
Don’t rush the second rise. Let the breadsticks puff up until noticeably airy; under-proofed dough will bake up dense and pale.

Nutrition