Easy Sourdough Bread Sticks Recipe
This sourdough breadsticks recipe is soft, fluffy, and full of flavor with just the right amount of chew. Made with sourdough discard for a subtle tang, these easy homemade breadsticks come together in about 2 hours—no rolling pin or hand shaping required! Perfect as a side for pasta, soups, or dipping in marinara.
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Servings:
Ingredients
For the Dough:
- 1 cup sourdough starter discard for fresh sourdough starters, see notes
- 2 cups bread flour or all-purpose flour, see notes
- 1 teaspoon instant yeast or active dry yeast, see notes
- 2 teaspoon sea salt
- 1 tablespoon olive oil plus additional for oiling baking dish
- ½ cup warm water
For Brushing on Top:
- 3 tablespoons melted butter
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
Optional Toppings:
- Parmesan cheese
- Sesame seeds or poppy seeds
Instructions
Mix the Dough
- In a large mixing bowl (or the bowl of a stand mixer), whisk together the bread flour, instant yeast, and sea salt. Add the sourdough discard, olive oil, and warm water and mix until a shaggy dough forms.
- If using active dry yeast, first dissolve it in the warm water and let it sit for 5-10 minutes until foamy before adding it with the remaining ingredients.
- Knead the dough with a stand mixer (dough hook attachment) on low for 5 minutes, or knead by hand for 5-10 minutes, until the dough is smooth and elastic.
First Rise
- Place the dough in a lightly greased bowl, cover with a damp tea towel or plastic wrap, and let it rise in a warm place until doubled in size—about 1 hour, depending on the temperature of your kitchen.
Press the Dough into the Pan
- Grease a 9x13-inch baking dish with olive oil. Gently press the dough into the pan with your hands, spreading it out as evenly as possible. If it resists stretching, let it rest for 5 minutes, then press again until it fills the pan.
Cut the Breadsticks
- After pressing the dough into the pan, let it rest for 10 minutes before cutting. Use a pizza cutter, sharp knife, or dough cutter to slice the dough into 1½ inch wide by 7 ½-inch long strips, making about 12 breadsticks.
Second Rise (Proofing)
- Cover the pan and let the dough proof for another 30-45 minutes, allowing the breadsticks to puff up. Preheat the oven to 400°F (200°C)
Bake
- .Just before baking, brush the dough with melted butter mixed with garlic powder and Italian seasoning. Add any additional toppings, like Parmesan or sesame seeds.
- Bake for 18-25 minutes, or until golden brown on top.
- Final Touch
- Remove the breadsticks from the oven and immediately brush with any remaining melted butter mixture for extra flavor. Let them cool slightly before serving!
Notes
Substituting All-Purpose Flour – You can use all-purpose flour instead of bread flour, but the breadsticks may be slightly less chewy.
Adding Italian Seasoning to the Dough – For extra flavor, mix ½ teaspoon Italian seasoning directly into the dough.
Storing Dough Overnight – If you want to prepare the dough the night before, substitute active dry yeast for instant yeast. Let the dough rest in the refrigerator overnight, then proceed with pressing, cutting, and proofing the next day.
Using Fresh, Active Sourdough Starter – If you want to make this recipe without commercial yeast, omit the yeast entirely and let the dough ferment overnight in the fridge before baking.
