Warm, crunchy, and simple to make, these Sourdough Breadsticks are a cozy snack for any day. They use a lively starter and pantry staples to create golden, chewy sticks that pair with soups, salads, or dipping oil. If you love cheesy twists, try our sourdough cheesy breadsticks recipe for a melty pairing.
Why You’ll Love This Sourdough Breadsticks
- Bright, tangy flavor from a real sourdough starter.
- Quick hands-on time — great for weeknights.
- Kid-friendly and easy to customize with herbs or spices.
- Makes a crowd-pleasing side for soups and salads.
- Reheats well and stores easily for leftovers.
Ingredients Needed
- Wet Ingredients:
- 1 cup sourdough starter
- 1/2 cup water
- 2 tablespoons olive oil
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- Optional Toppings / Add-ins:
- Herbs or spices (e.g., garlic powder, rosemary)
Step-by-Step Instructions
- In a mixing bowl, combine the sourdough starter, water, olive oil, salt, and sugar. Stir until well mixed.
- Gradually add the flour and mix until a soft dough forms.
- Turn the dough onto a floured surface and knead 5–7 minutes until smooth and elastic.
- Cover with a damp cloth and let rise about 1–2 hours, until doubled in size.
- Preheat oven to 400°F (200°C). Roll dough to about 1/4 inch thick and cut into strips. Place strips on a parchment-lined baking sheet.
- Sprinkle with desired herbs or spices and bake 15–20 minutes until golden brown; cool slightly before serving.
Serving Suggestions Sourdough Breadsticks
- Serve warm with olive oil and balsamic for dipping.
- Pair with a bowl of tomato soup or minestrone.
- Top with melted parmesan and fresh parsley for an appetizer.
- Arrange alongside a brunch spread with fruit and cheese; try a slice of blueberry lemon sourdough bread for contrast.
- Use as a base for garlic bread sandwiches.
Tips for Success Sourdough Breadsticks
- If your starter is less active, allow the dough the full 2 hours to double for best rise.
- Knead until the dough is smooth and slightly tacky for a chewy interior.
- Bake until golden but not dark brown to keep them tender.
- Store cooled breadsticks in an airtight container up to 3 days; reheat in a hot oven for crispness.
- Use leftover starter in other bakes like blueberry muffins with sourdough discard to reduce waste.
Variations
Here are a few easy ways to change it up:
- Garlic-Parmesan: Brush sticks with butter, sprinkle grated parmesan and garlic powder before baking.
- Rosemary & Sea Salt: Add chopped fresh rosemary and flaky salt on top for an herby twist.
- Spicy: Mix a pinch of cayenne or red pepper flakes into the dough for heat.
Follow us on Pinterest for more cozy ideas.
Sourdough Breadsticks
Warm, crunchy, and simple to make, these Sourdough Breadsticks are a cozy snack perfect for pairing with soups, salads, or dipping oil.
Ingredients
Wet Ingredients
- 1 cup sourdough starter Ensure the starter is active and bubbly.
- 1/2 cup water Room temperature.
- 2 tablespoons olive oil For added flavor.
Dry Ingredients
- 2 cups all-purpose flour Plus more for kneading.
- 1 teaspoon salt
- 1 teaspoon sugar
Optional Toppings / Add-ins
- Herbs or spices (e.g., garlic powder, rosemary) Customize according to taste.
Instructions
Preparation
- In a mixing bowl, combine the sourdough starter, water, olive oil, salt, and sugar. Stir until well mixed.
- Gradually add the flour and mix until a soft dough forms.
- Turn the dough onto a floured surface and knead 5–7 minutes until smooth and elastic.
- Cover with a damp cloth and let rise about 1–2 hours, until doubled in size.
Baking
- Preheat oven to 400°F (200°C). Roll dough to about 1/4 inch thick and cut into strips.
- Place strips on a parchment-lined baking sheet.
- Sprinkle with desired herbs or spices and bake 15–20 minutes until golden brown; cool slightly before serving.
Notes
If your starter is less active, allow the dough the full 2 hours to double for best rise. Knead until the dough is smooth and slightly tacky for a chewy interior. Bake until golden but not dark brown to keep them tender. Store cooled breadsticks in an airtight container up to 3 days; reheat in a hot oven for crispness. Use leftover starter in other bakes like blueberry muffins with sourdough discard to reduce waste.