Easy Garlic Sourdough Breadsticks

Learn how to make these super soft and delicious Sourdough Breadsticks! Perfectly fluffy on the inside with garlic butter on the outside – this is an easy recipe that the whole family will love. 

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One thing I love about homemaking is the opportunity for creativity every single day. Learning new things and experimenting in the kitchen is fun for me, and there are always new things to learn and try with sourdough. I have always been drawn to the homesteading lifestyle, but before we had a chance to purchase land and make that a reality, there were so many things to master in the meantime! I started my sourdough starter almost 10 years ago, and it has been a major part of cooking meals from scratch. This sourdough breadstick recipe is a fun variation of my Soft Sourdough Sandwich Bread recipe, and so are these Sourdough Cinnamon Rolls! So once you master the simple bread recipe, there are a lot of ways to mix it up!

why you’ll love this recipe –

-Using an active sourdough starter as the leavening agent breaks down the gluten, making it easier to digest. And it gives the breadstick dough that delicious sourdough flavor. No commercial yeast necessary!

-This dough comes together in a stand mixer so you don’t have to mix or knead by hand. Although you certainly can if you want to!

-Your sourdough starter can be fed the night before so the sourdough breadstick dough can be mixed in the morning and be ready to bake by dinnertime the same day.

sourdough breadsticks ingredients 

• all purpose organic flour
• active sourdough starter – see instructions below on feeding a starter the night before
• soft or melted butter – unsalted or salted 
• warm water – filtered water is ideal, I love and recommend a Berkey water filter
• sugar or honey
• salt – this is my favorite sea salt full of minerals
• garlic powder
• dried herbs – Italian seasoning or any combination of basil, oregano, parsley, thyme, etc.

how to feed a sourdough starter a 1:4:4 ratio

For this recipe, it works best to feed the sourdough starter the night before you want to mix up the breadstick dough. In order to do this, you will have to feed the starter using a 1:4:4 ratio. This means 1 part sourdough starter, 4 parts flour and 4 parts water by weight (NOT measurement). By feeding the starter a larger ratio of flour and water, the starter will take longer to activate – which means it will be perfect to use right away in the morning. Typically, a sourdough starter is fed a 1:1:1 ratio, which is equal parts starter, flour and water by weight. However, this feeding ratio only takes about 4-6 hours to activate, which means that it would become active in the night and deflate by morning. The 1:4:4 ratio extends the amount of time that it takes the starter to become active. 

how to make sourdough breadsticks

feed the starter

The night before you want to mix you bread dough, feed your sourdough starter using a 1:4:4 ratio. In the morning, the starter should be double (or triple) in size. 

mix the dough

In the morning the next day, mix all of the bread dough ingredients in the bowl of a stand mixer. Using the dough hook attachment, knead the sourdough breadstick dough on low speed until it comes together into a glossy, smooth dough. It should pass the windowpane test. Take a small amount of dough and stretch it between your fingers. If you can start to see light through the thin part of the dough without the dough breaking, it’s ready to go. It can take 10 minutes or more, so be patient. 

bulk ferment

Place the dough in a large bowl covered with a damp towel or plastic wrap. Allow it to rise at room temperature (a warm place is ideal) for about 8 hours. It should double in size.

shape dough

Turn bread dough out onto a lightly floured work surface. Using a bench scraper or a sharp knife, cut the dough into 10 equal pieces. Roll each piece of dough into a thin strip about 8″ long. Carefully transfer each shaped breadstick onto a parchment paper lined baking sheet. Cover with a tea towel and allow to rise for 1-2 hours until they are puffy.

bake

Bake breadsticks in a preheated oven at 400°F for 20 minutes. They will be nice and golden brown on top when they are done. 

prepare the topping

While the breadsticks are baking, melt butter and add salt, garlic powder and Italian seasoning. Use a pastry brush to spread the topping evenly over the breadsticks after they come out of the oven, while they are still hot. Enjoy warm. 

sample baker’s schedule

day 1:

8 PM – Feed sourdough starter using a 1:4:4 ratio.

day 2:

8 AM – Mix breadstick dough and allow to rise until doubled.

​3 PM – Shape breadsticks.

4:30 PM – Bake.

​recipe tips and notes –

1. Store leftover breadsticks in an airtight container or plastic bag for up to 3 days. Leftover are best reheated just slightly. 

2. To make ahead, bake breadsticks according to instructions and allow to cool completely. Seal in a plastic bag and freeze until ready to use. Thaw at room temperature and warm in a 300°F oven for about 10 minutes before serving. 

3. Top with any combination of dried herbs or spices.

4. Top with shredded parmesan cheese right when the breadsticks come out of the oven. Serve with marinara sauce. 

5. Serve these soft and fluffy breadsticks with pasta, lasagna, soup or salad. 

​more sourdough bread recipes to try –

• Soft Sourdough Sandwich Bread
• Dutch Oven Sourdough Bread
• Sourdough Cinnamon Rolls

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