The Best Sourdough Breadsticks

The first time I made these garlic sourdough breadsticks, my fiancé could not stop talking about them. He kept saying they're the best breadsticks ever and like a more delicious, homemade version of Olive Garden breadsticks.

Buttery, garlicky, and perfectly soft and fluffy, these breadsticks are one of my favorite side dishes to serve with any Italian meal.

I also love this recipe because the dough is super easy to work with. It's a low-hydration dough, at around 55%, which means it's not overly sticky and is great for beginner sourdough bakers.

Today, I’m walking you through the entire process of making sourdough breadsticks from scratch, including the best ingredients to use, tips that will guarantee you make them successfully the first time, and a sample baking schedule to help you get started.

Why You'll Love This Recipe

• Soft & Fluffy- These sourdough breadsticks are perfectly soft and fluffy with a slightly crispy texture on the outside.
• Flavorful- The slow fermentation process gives these homemade soft breadsticks a unique and tangy flavor. And, of course, they're topped with a delicious garlic-herb butter.
• More Digestible- A benefit of using sourdough is that the fermentation process may make these breadsticks easier to digest. They may also have a lesser affect on blood sugar because of their lower glycemic index.
• Beginner-Friendly- If you've struggled in the past with sourdough recipes because the dough is too sticky, this sourdough breadsticks recipe is for you! The dough in this recipe is a low-hydration dough, which means it's less sticky and easier to work with.
• Made With Sourdough Starter- I'm always looking for new ways to use my sourdough starter and this recipe is one of my favorites! It includes no yeast, is easy to make, freezes well, and is always popular with friends and family.
• Versatile- This versatile side dish pairs well with all of your favorite comfort foods such as pasta dishes, soups, and salads.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

• Bread Flour- Bread flour has more protein than all-purpose flour, which helps the breadsticks rise and gives them a chewy texture.
• Sourdough Starter- This recipe requires you to have an active sourdough starter. My sourdough starter is 100% hydration starter that I feed primarily whole wheat flour in a 1:3:3 ratio.
• Water- For best results, use filtered water heated to between 80-90℉. If the water is too hot, it could kill the yeast.
• Kosher Salt- I prefer to use kosher salt because it doesn't contain added sugar and anti-caking agents like table salt often does.
• Granulated Sugar- Adds a touch of sweetness to the breadsticks.
• Olive Oil- A little fat in the dough helps keep the breadsticks soft and fluffy after baking.
• Garlic Butter- Melted butter mixed with garlic powder, kosher salt, and dried herbs is the perfect topping for these delicious garlic breadsticks.

🌱 Sustainability Tip: Search for a local grain mill in your area and use locally-milled bread flour to make these sourdough breadsticks.

Substitutions and Variations

Here are a few ways you can try customizing this garlic sourdough breadstick recipe to fit your diet and taste preferences.

Substitutions

• Bread Flour- All-purpose flour can be used in place of bread flour, but the breadsticks may be slightly less chewy. If you want to add whole wheat flour, you'll need to increase the amount of water in the dough to achieve the right consistency.
• Kosher Salt- Substitute kosher salt for sea salt or table salt if preferred.
• Granulated Sugar- Swap granulated sugar for an equal amount of honey or maple syrup by weight.
• Olive Oil- Melted butter or other neutral-flavored oils can be used in place of extra virgin olive oil.
• Butter- Replace the melted butter with extra virgin olive oil for dairy-free breadsticks.
• Garlic Powder- Use fresh minced garlic in place of garlic powder for a stronger garlic flavor.
• Italian Seasoning- Dried parsley, basil, rosemary, thyme, chives, or any combination of dried herbs can be used in place of Italian seasoning.

Variations

• Cheddar & Herb- Mix shredded cheddar cheese and fresh chopped herbs into the dough for a cheesy, flavorful addition.
• Everything Bagel- Sprinkle everything bagel seasoning on top of the breadsticks and enjoy them for breakfast dipped in cream cheese.
• Cinnamon Sugar- Brush a cinnamon sugar butter mixture on top of the breadsticks and dip them in icing for a tasty dessert.
• Parmesan Garlic- Add grated parmesan cheese to the garlic butter mix to make them extra delicious.

How to Make Sourdough Breadsticks

Here is how to make these garlic sourdough breadsticks.

By Hand

Step 1: Feed the sourdough starter. Feed your sourdough starter 6-12 hours before starting the dough.

Step 2: Mix the dough. In a large mixing bowl, whisk together the bread flour, salt, and sugar. Add the warm water, active sourdough starter, and olive oil to the dry mixture. Mix the dough together using your hands until there's no dry flour left.

Step 3: Knead the dough. Knead the dough by hand for 15-20 minutes or until the dough becomes smooth and elastic.

Step 4: Bulk rise. Place the kneaded dough back into the mixing bowl. Cover it and let it rise until it gets puffy and roughly doubles in size. This takes about 6 hours at around 75℉.

Step 5: Shape the breadsticks. Line a baking sheet with parchment paper. Divide the dough into 12 pieces on a floured surface, shaping them into balls by pulling edges to the center and rolling to seal. Roll each ball into a 6-inch breadstick. Place the shaped breadsticks on the parchment-lined baking sheet.

Step 6: Proof the breadsticks. Cover the breadsticks and let them proof for 2 hours, or until they look noticeably puffy.

Step 7: Bake the breadsticks. About 20 minutes before the breadsticks are done proofing, preheat the oven to 400℉. Bake the breadsticks for 20 minutes or until they turn golden brown.

Step 8: Prepare the garlic butter. While the breadsticks are baking, whisk together the melted butter, kosher salt, garlic powder, and Italian seasoning in a small mixing bowl.

Step 9: Butter breadsticks and serve. Remove the breadsticks from the oven and brush them immediately with the garlic butter. Serve warm and enjoy!

Stand Mixer Method

If kneading by hand isn't your thing, you can also use a stand mixer to make these soft sourdough breadsticks by following these steps:

1. Feed sourdough starter 6-12 hours before making the dough.
2. In the bowl of a stand mixer, combine the bread flour, salt, and sugar using the dough hook attachment.
3. Add the warm water, active sourdough starter, and olive oil to the dry mixture in the bowl.
4. Start the mixer on low speed and knead the dough for about 8-10 minutes or until it becomes smooth and elastic.
5. Follow the rest of the recipe as written.

Tips for Success

Make these easy sourdough breadsticks successfully the first time using these tried and true tips.

• Start with an active starter. While I love sourdough discard recipes, these sourdough breadsticks require a mature, recently fed, and active sourdough starter.
• Use a kitchen scale. The best way to ensure your sourdough bread recipes turn out right is to use a food scale to weight your ingredients.
• Knead thoroughly. Knead the dough until it becomes smooth and elastic - you'll notice the consistency of the dough change if you do this by hand. Kneading is essential for developing gluten, which gives these fluffy breadsticks a nice structure.
• Don't watch the clock. Sourdough is more of a process than a recipe. While I provide a sample schedule for this recipe, how quickly the dough rises will depend on the strength of your starter as well as the temperature and humidity of your kitchen.
• Take pictures. When I first started making sourdough, I found that taking pictures of my dough was really helpful. It allowed me to see how much the dough had risen.

What to Serve With Sourdough Breadsticks

These sourdough breadsticks are a versatile side dish that can be enjoyed alongside a variety of other dishes.

The shape of breadsticks makes them fun for dipping and they can be served with many of your favorite sauces and dips. For an Italian flavor, try dipping them in homemade marinara sauce. Alternatively, bruschetta, hummus, or buffalo chicken dip are also great for breadstick dipping.

Breadsticks and pasta dishes are also commonly served together. Some of my favorite pasta dishes include linguine bolognese, meatballs, roasted garlic alfredo, creamy pumpkin pasta, and Cajun salmon pasta.

Finally, for a lighter meal, pair these homemade sourdough breadsticks with soup and salad. Chicken noodle soup, broccoli asparagus soup, buffalo chicken caesar salad, arugula quinoa salad, and spinach caprese salad are all tasty options.

Storage and Reheating

How to Store

• Room Temperature- Store the leftover sourdough breadsticks in an airtight container at room temperature for up to 2 days.
• Refrigerator- It's not recommended to refrigerate bread as it can cause it to stale more quickly.
• Freezer- Homemade breadsticks freeze well and can be stored in a freezer-safe plastic bag for up to 3 months.

How to Reheat

• Oven- Preheat oven to 350°F. Place breadsticks on a baking sheet and heat for 5-8 minutes or until soft and warmed through.
• Microwave- Wrap leftover breadstick in a damp paper towel and heat on HIGH for 15-20 seconds or until the fully warmed through.
• Air Fryer- Preheat the air fryer to 350°F. Place leftover breadsticks in the air fryer basket. Reheat for approximately 2-3 minutes or until warm and slightly crispy.

Make Ahead

In this recipe, you have two opportunities to use the refrigerator to slow down the process. This helps you better manage your schedule and fit the baking steps into your timing.

• After Bulk Fermentation- Mix the dough, knead it, and let it undergo bulk fermentation. Once the dough has doubled in size, cover it tightly and refrigerate it. When you're ready to proceed, take the dough out of the fridge, let it come to room temperature, then continue with the shaping, second rise, and baking steps.
• After Shaping- Shape the breadsticks, put them on a baking sheet, cover, and refrigerate for up to 24 hours. Before baking, let them sit at room temperature for 1-2 hours to complete their final rise.

Frequently Asked Questions

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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