Easy Soft Sourdough Breadsticks

These Easy Soft Sourdough Breadsticks are simple to make and are perfect for dunking into a warm bowl of soup.

The cool weather days are right ahead and that means my sourdough starter will be housed right on my countertop regularly. The frequent use requires the pantry to be well stocked with flour and with so many recipes to try its no wonder its a go-to for baking. Baking with sourdough as you might already know, allows for a healthier baking option for breads and baked goods. It also provides a nice flavor component that yeast simply does not offer.

As much as I love making beautiful loaves of sourdough bread with a favorite sourdough recipe. It is nice to have a few alternatives to throw into the mix. This week’s obsession is these Easy Sourdough Breadsticks. They are perfect for dunking in soups, dipping in marinara sauce, and are great served alongside saucy pasta dishes to help sop up all that fabulous sauce.

These Homemade Sourdough Breadsticks Are….

• Soft and delicious fluffy breadsticks the whole family will love
• Perfect for dunking and dipping
• A great side to serve with any meal
• Filled with the benefits of sourdough we all love
• Easy to prep and it’s the perfect recipe to make with kids as rolling the dough can be so much fun for them
• Versatile, you can add garlic, sesame seeds, Italian herbs, and even grated parmesan cheese to the tops for added flavor

Ingredients

Flour- I like using bread flour for my bread doughs and like to use King Arthurs Unbleached bread flour preferably. The protein content in bread flour helps with the rise in the dough as it contains more gluten and creates a fluffier dough to bake with. If you want fluffy breadsticks, I suggest sticking with bread flour. However, all-purpose is a nice alternative and will give similar results to your breadsticks.

Sourdough Starter- This recipe calls for a sourdough starter which should be fed and active prior to mixing up the dough. If you would like to use discard you can however you will need to add a tsp of dry yeast to the mix.

Oil- Adding a little olive oil to the dough helps it maintain its hydration and adds a little flavor. Use your favorite olive oil, extra virgin olive oil or pure olive oil will work great. 

Salt- For this recipe, I use fine sea salt for the dough and garnish with chunky sea salt for the tops. Kosher salt is a nice alternative.

Butter- Brushing salted melted butter over the freshly baked breadsticks helps add flavor and make them nice and soft while giving the flakey salt something to stick to.

What You Will Need To Make Them

2 3/4 cup bread flour

1 cup active sourdough starter

1 tsp sea salt

2 tbsp olive oil

1 cup water plus more for brushing

2 tbsp melted butter

flakey sea salt

Tools

Mixer with a dough hook attachment (optional, you can opt to hand knead)

Bench Scraper or Dough Scraper

Baking Sheet

Pastry Brush

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Directions

Begin by feeding your sourdough starter. The starter should be bubbly and active before mixing up the dough. (If kneading by hand, see instructions below)

In the bowl of a stand mixer, add the starter, flour, cup of water, 1 tsp of sea salt, and olive oil. Mix just until the shaggy dough forms. Switch to a dough hook and knead on low for 5 minutes or until the dough has a soft, supple feel to it. Place the dough ball into a greased bowl, cover it with a damp towel, and allow it to sit for 8 hours or overnight for the bulk dough to rise.

When ready, punch the air out of the dough, lightly flour a work surface, and place the dough onto it. Knead for 2 minutes. Use a bench scraper, knife, or pizza cutter to cut the dough into 12 even pieces.

Take each piece and roll it into a long tube about 8 inches long. Place on a baking sheet. Continue rolling out the dough until all 12 pieces are done and placed on a baking sheet. Cover them with a tea towel and allow them to rise for one hour.

Preheat the oven to 400℉. Brush or spray the shaped breadsticks with water.

Bake for 20 minutes. Remove the breadsticks from the oven. Brush with melted butter and sprinkle with chunky sea salt.

Enjoy warm!

Instructions for Hand Kneading

In a large bowl, mix flour, starter, oil, fine sea salt and water. Use a large wooden spoon and then switch your hands to work the dough into a ball. Flour a work surface and begin kneading the dough consistently for about 7 minutes. The dough should have a soft, supple feel to it. Place the dough ball in a greased bowl, cover with a tea towel, and allow it to rest for 8 hours or overnight. Continue to instructions for the next day’s rolling out (above).

Baking Notes

• For easy clean up use a piece of parchment paper to line your baking sheet
• Stick with bread flour for fluffier bread dough and softer breadstick
• For best results use an active starter before mixing the dough

Other Sourdough Recipes You Might Like

Sourdough Focaccia Bread

Sourdough Pizza Dough

Easy Sourdough Flatbread Recipe

Benefits of Sourdough

Of course, we love the taste but sourdough is a healthier alternative to eating regular bread such as white or wheat loaves. The lower phytate levels in sourdough make for an easier-to-digest food and result in a better more nutritious bread.

It is a good alternative for those who are sensitive to gluten as sourdough is a fermented food that has a bacteria-to-yeast composition that works on breaking down the starches found in the grain before it’s even eaten. Sourdough is also known as a prebiotic food that simply put, will help keep your gut bacteria healthy.

FAQ

Can I use all-purpose flour instead of the bread flour for this recipe?

You can swap out the bread flour for all-purpose flour and the results will be similar. Bread flour contains more protein and helps produce more gluten which results in the desired rise for breads. I find the dough is a tad fluffier with it but I have used all-purpose with great results.

How To Store

Store in an airtight container at room temperature. I find a Ziplock plastic bag works great. The bread sticks will last up to 3 days at room temperature.

How To Reheat

I like to use my toaster oven I brush them with butter or olive oil and then reheat them at 350F for just a few minutes.

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