Learn how to make the best sourdough breadsticks with this step-by-step guide! Perfectly fluffy and tender on the inside with a delicious garlic butter on the outside. This easy-to-follow recipe will have your family raving.
We didn’t always live on a homestead. I grew up on a 400 acre farm, but when I got married we lived on a 1/4 acre right in town. And that is where Farmhouse On Boone started. It didn’t start on a bunch of property, when we had the ability to do all the things.
Rather, we cultivated our skills as we were able with what we had. We created a huge garden. I created my first sourdough starter and learned to make sourdough bread. I hung the clothes out to dry.
It was these simple tasks that grew my love for homemaking. Many people find homemaking full of monotonous tasks, but I find beauty in the creativity.
Cooking from scratch meals, shaping a new loaf of sourdough bread, creating new recipes – It never gets old and boring.
This sourdough breadstick recipe was just that – A new creative way to take a traditional sourdough bread recipe, shaped into breadsticks and topped with a garlic butter.
And is there anything like biting into a fluffy breadstick fresh from the oven?
Why you will love this recipe:
Easy: Just mix the ingredients, allow to rise, shape, rise and bake. Super simple with little hands on time.
Easier to digest: The beauty of sourdough is that the flour ferments making it healthier and easier to digest compared to conventional bread.
Delicious: Soft and fluffy breadsticks with a tender crumb.
Tips:
- This recipe uses active sourdough starter rather than commercial yeast to give it rise.
- New to sourdough? Learn how to make your own sourdough starter here.
- If you don’t have a stand mixer use the alternative stretch and fold method.
- For a dairy free version substitute the butter for olive oil.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Ingredients:
Water: Preferably filtered.
Sourdough starter: Bubbly and active. This is a starter that has been fed 4-12 hours before starting the dough. It should have about doubled since feeding and pass the float test. Take a spoonful of starter and place it in a cup of water. If it floats it is ready.
Sugar
Salt: I prefer sea salt or pink Himalayan salt.
Butter: Unsalted. This allows you to control how much salt goes into the dough. Could also substitute with extra virgin olive oil (or your favorite olive oil) for a dairy free version. Also, swap out the butter in the topping as well.
Bread flour: Higher in protein, bread flour gives the bread a chewy and fluffy interior. I like to use organic flour.
Topping:
Butter
Salt
Garlic powder
Dried herbs of choice: Italian blend, parsley, basil, rosemary (optional)
Tools you may need:
Measuring cups and spoons or kitchen scale
Bench scraper (optional)
How To Make Sourdough Bread Sticks
Feed sourdough starter 4-12 hours before starting the dough. It should be a bubbly starter that passes the float test.
Add all the ingredients to a bowl of a stand mixer with a dough hook attachment.
Knead the dough
Knead on medium speed (KitchenAid stand mixer says not to knead over level 2) until you have a soft, smooth dough that is glossy and elastic. It should past the windowpane test. Take a small amount of dough and stretch it between your fingers into a square. If you can see through the dough without it breaking, it is ready to go.
This can take a long time, 10+ minutes or more with the dough hook on medium speed. Do not get discouraged if at 10 minutes it is not looking glossy and elastic. Keep kneading. It will happen.
Bulk ferment
Place a lid, plastic wrap, damp tea towel, or beeswax wrap over the bowl and allow to rise at room temperature (preferably a warm place) until it doubles in size.
Rising time can be anywhere from 6-12 hours depending on the temperature of your house. The warmer the environment the less time it takes to ferment. Be sure not to over ferment or else you will be left with a soupy mess.
Shape Breadsticks
Pour bread dough onto a clean and lightly flour work surface.
Divide into 12 evenly sized balls. I like to use a bench scraper to make this easy, but a sharp knife will also work.
Roll each piece of dough into a log 8” long.
Place parchment paper on a baking sheet. Carefully place the shaped breadstick dough onto the parchment.
Cover with a towel and allow to rise for 1-2 hours until puffy, about doubled in size. They can also be placed in the fridge at this point and allowed to ferment up to a day.
Bake breadsticks in a preheated oven at 400° for 20 minutes, until golden brown on top.
Make The Topping
Meanwhile, while the breadsticks are baking, make the topping.
Combine melted butter, garlic powder, and salt.
Brush the topping on the breadsticks as soon as they are done baking and still hot. Sprinkle with herbs
Storage:
Serve immediately or covered at room temp for 2 days or in the fridge up to a week. Freeze in an airtight container (like a freezer storage bag) for up to 3 months.
How To Serve Sourdough Breadsticks
Variations:
Sprinkle with poppy seeds or sesame seeds
Top with freshly grated parmesan cheese
Italian breadsticks: Top with garlic powder and Italian herbs
Switch up the herbs: parsley, basil, rosemary, oregano, etc.
Baker’s Schedule:
8:00 PM: Feed sourdough starter.
The next day:
8:00 AM: Add ingredients to a stand mixer bowl with dough hook and mix ingredients together until the dough is smooth and glossy. Cover with a tight cover and allow to ferment until doubled.
4:00 PM: Shape and place on pan. Let sit for 1-2 hours until puffy.
5-6:00 PM: Bake.
FAQ:
Why is sourdough bread better for you than yeast bread?
The fermentation process breaks down the gluten and the phytic acid present in the grains. This makes it easier to digest and the nutrients more absorbable.
What makes sourdough bread different from other breads?
Traditional sourdough has a delicious slightly sour and tangy flavor that can only be created by using wild yeast present in a sourdough starter.
Find More Sourdough Recipes:
- Sourdough Crackers
- Soft Multigrain Sourdough Bread
- Sourdough Baguette Recipe
- How To Make Sourdough Breadcrumbs
- Jalapeño Cheddar Sourdough Bread
- Easy Sourdough Pita Bread
If you try this recipe and love it, I would love it if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.
Sourdough Breadsticks
Ingredients
- 1 cup water, 236 g
- 1/2 cup sourdough starter, bubbly and active (113.5 g)
- 2 tablespoons sugar, 24 g
- 1 1/2 teaspoon salt, 11g
- 3 tablespoons unsalted butter, melted (42 g)
- 2 3/4 cups bread flour, 413 g
Topping:
- 3 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 teaspoon dried herb of choice, italian blend, parsley, basil, rosemary (optional)
Instructions
- Feed sourdough starter 4-12 hours before starting the dough. It should be a bubbly starter that passes the float test.
- Add all the ingredients to a bowl of a stand mixer with a dough hook attachment.
Knead the dough
- Knead on medium speed (KitchenAid stand mixer says not to knead over level 2) until you have a soft, smooth dough that is glossy and elastic. It can take over 10 minutes for this to be accomplished. It should past the windowpane test.
- Place a lid, plastic wrap, damp tea towel, or beeswax wrap over the bowl and allow to rise at room temperature (preferably a warm place) until it doubles in size. Rising time can be anywhere from 6-12 hours depending on the temperature of your house.
- Pour bread dough onto a clean and lightly flour work surface.
- Divide into 12 evenly sized balls. I like to use a bench scraper to make this easy, but a sharp knife will also work.
- Roll each piece of dough into a log 8” long.
- Place parchment paper on a baking sheet. Carefully place the shaped breadstick dough onto the parchment.
- Cover with a towel and allow to rise for 1-2 hours until puffy, about doubled in size. They can also be placed in the fridge at this point and allowed to ferment up to a day.
- Bake breadsticks in a preheated oven at 400° for 20 minutes, until golden brown on top.
- Meanwhile, while the breadsticks are baking, make the topping.
- Combine melted butter, garlic powder, and salt.
- Brush the topping on the breadsticks as soon as they are done baking and still hot. Sprinkle with herbs
Notes
- This can take a long time, 10+ minutes or more with the dough hook on medium speed. Do not get discouraged if at 10 minutes it is not looking glossy and elastic. Keep kneading. It will happen.
- To complete the windowpane test take a small amount of dough and stretch it between your fingers into a square. If you can see through the dough without it breaking, it is ready to go.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is this dough suppose to be slightly sticky?
This will be my third time attempting this recipe. First time was a complete failure; dough didn’t rise and little to no holes present in the baked off product(immature starter?). 2nd attempt had better results; some rise and various sized holes in baked off product.
During the kneading process(kitchen aid stand mixer, speed 2) the dough comes together rather quick(~3 min) and forms the dough ball. At the ~5min mark the dough begins to “collapse” somewhat; it is no longer a uniform dough ball. It sticks to the bottom of the bowl but is still kneading and “climbing” the dough hook.
Is this dough suppose to resemble a clean dough ball similar to a bread loaf(drier/stiffer)? I’ve kneaded the dough 10min(first time), 20min(second time) and today for 14mins. Fingers crossed today will be the day for success!
Have you tried using the window pane test to see if your dough is ready? I’d recommend doing that once you feel it has come together and before you notice it collapse.
This happens to mine as well, so I just add more flour until it forms a ball again, and that has worked well for me.
Wow, these were amazing. Better than any we’ve had anywhere. So light and fluffy, used All Purpose Flour. Light, fluffy & delicious.
That is really wonderful to hear.
I went wrong somewhere! Maybe with my hand kneading. It’s been fermenting for 8.5 hours. It’s very sticky and goopy. I DID use ap flour. 2 3/4 cups. Can I turn this into something else? 9:45pm so I don’t know if I should put it in the fridge now and just figure something out in the morning?
I don’t have a stand mixer. Can I make using stretch and fold method, or???
Yes. Here are those instructions:
Add the wet and dry ingredients to a large mixing bowl and mix until it comes together. Cover with a towel and let it sit for 30 minutes.
Complete series of stretch and folds.
Grab the edge and the dough firmly and pull up, stretching it upwards. I will also wiggle it and pull out the sides of the dough as it’s stretched upwards. Then place the dough into the center. Turn the bowl about a quarter turn and do this process again, and again one to two more times. This is considered one round of stretch and folds. Repeat according to the directions below.
First 3 stretch and folds – every 15 minutes.
Last 3 stretch and folds – every 30 minutes.
Cover with a tight lid, damp towel, or cling wrap.
I need to make these.
Hey Lisa! Can you please tell me if I can refrigerate the dough to bulk ferment overnight? I’m making this dough at 5:30 pm so it’s entirely possible that it wouldn’t be ready until tomorrow morning and I’d rather refrigerate so as not to over ferment. Thanks so much!! Eileen
Ps… I am obsessed with all things Farmhouse on Boone!!❤️
I usually bulk ferment at room temperature overnight and then stick recipes in the fridge after shaping. I would think it would be too cold to bulk ferment in the fridge.
Can I use AP flour instead of bread flour? And would the amount of flour be the same?
I personally like bread flour best in this recipe, but I would think you could swap 1:1 with AP flour. If you try it, let us know how they turn out!
I’ve made these several times with all purpose flour and they always turn out great!
I tried to make this couple of days, unfortunately, I over ferment the dough, so it ended up being very sticky and a blab. I’ll try making it again. I’ve made so much of Lisas’ recipes, and never fails to amaze me, the flavor is everything.. my favorite is brioche, I spread it with almond butter it makes it even super delicious.
That sounds amazing. So glad you enjoy the recipes!
Just wanted to tell you that I really appreciate the “Baker’s Schedule” section in the blog post. As a sourdough “newbie” it helps me so much! I’m excited to try these bread sticks – Mmmm!
So glad it is helpful to you! I hope the breadsticks turn out great!
I made a 1.5 batch to split between my family and 2 friends that are due 2 days apart. I froze the dough after shaping(for my first time ever) and then thawed and baked our portion today. They were perfect and are our new go-to for garlic bread! Thanks for all of your awesome recipes.
Thank you for sharing, Jessica! Glad you enjoy the recipe!
Did you let them rise then freeze, or did you just shape and freeze?
If I want to refrigerate after shaping, do I let them rise before placing in the fridge or for an hour after I take them out of the fridge? Thank you!
I ended up shaping and refrigerating, set out a few before baking and they turned out great! Though I need to reduce the temp for my oven but they were so good I’m making them again for tomorrow’s spaghetti!
Awesome! Thanks for sharing!