Sourdough Breadsticks

These sourdough breadsticks will be the perfect accompaniment to your next Italian-style dinner! Soft, fluffy breadsticks go great with spaghetti and meatballs, lasagna, soup, and so much more.

These would be especially delicious alongside a warm bowl of soup.. They have just the right texture for dipping. In fact, if you want to have guests over for a simple soup or spaghetti night, these would be the perfect side to take things up a notch!

I’m not sure what makes a breadstick so special, but something about it just makes me feel like I’m in a restaurant. Maybe it’s the fact that not many people make them. I personally, was a little intimidated at the thought of making a delicious breadstick. Surely they wouldn’t turn out as tasty as they are at the restaurants, after all.

Thankfully, I was mistaken. Not only are these easy to whip up, but they’re just as delicious as their restaurant competitors! Not to mention they’re made from sourdough, which makes them easier to digest, and also gives them a very subtle sourdough twang.

With only 5 simple ingredients, these breadsticks can be made any time you’re in the mood for something special to go along with dinner.

This recipe is surprisingly easy to whip up! With the very short kneading time and hands-off fermentation and rising time, these sourdough breadsticks take very little hands-on time.

These breadsticks are very soft, light, and fluffy. They’re also completely delicious with or without the garlic butter!

What to serve breadsticks with?

You’re certainly not limited to pasta dishes – although pasta is delicious. These breadsticks would go especially well with a warm bowl of soup or stew!

Chicken and Gnocchi Soup

Zuppa Toscana

Tomato Basil Soup

Lasagna

Spaghetti and Meat Sauce

Chicken Alfredo

Chicken Parmesan

Chili

Potato Soup

Beef Stew

Vegetable Stew

Mac and Cheese

Eggplant Parmesan

Garlic Parmesan Butter

Although not necessary for delicious breadsticks, this garlic parmesan butter really takes things over the top.

I use grass-fed butter for extra nutrients, then I simply add the parmesan, oregano, parsley, and garlic powder! I’m sure this butter would be extra delicious if made with freshly minced garlic. Let me know if you give it a try!

This garlic parmesan butter uses 1/4 cup of butter, which is a little more than you need to coat all of the breadsticks. We like to have extra for dipping, and for layering on another coat of butter when it’s time to reheat the breadsticks!

If you’re not a fan of garlic, I would simply brush these sourdough breadsticks in butter. The flavor of these breadsticks can certainly stand up without the garlic!

Sourdough breadsticks with discard?

You can certainly make these sourdough bread sticks with sourdough discard. In fact, that’s how I prefer to make them! I have a hard time taking my sourdough starter out of the fridge and feeding it so far in advance…

If you use sourdough discard, you’ll need to allow extra time for the dough to ferment and rise. Just keep an eye on it and make sure it has doubled in size before you move it into the fridge. When shaped, the breadsticks may not quite double in size, but allow them to get pretty close to double before placing them in the oven!

During the fall/winter, if using sourdough discard, I would plan for 2-4 hours of rising time after the breadsticks have been shaped.

Make sure your sourdough starter is mature before you plan to make this recipe with sourdough discard. If you have a brand new starter that is less than 2 weeks old, I would not recommend trying this recipe with sourdough discard!

Ingredients

Breadstick Dough:
200g Sourdough Starter
375g All-Purpose Flour
120g. Water
10g. Salt
30g. Avocado Oil

Optional Garlic Parmesan Butter:
4 Tbsp. Salted Butter – Melted (57g)
2 Tbsp. Grated Parmesan. (12g)
1/4 tsp. Garlic Powder
1/4 tsp. Dried Oregano
1/4 tsp. Dried Parsley

How to make Sourdough Breadsticks

Begin the day before you want sourdough breadsticks. I usually begin in the afternoon.

In a large mixing bowl, combine the sourdough starter, flour, water, salt, and avocado oil. Knead the dough until it comes together into a smooth ball, about 3-4 minutes. The dough will be pretty firm.

Cover your bowl with plastic wrap and allow the dough to ferment at room temperature for 6-8 hours. Next, place the covered bowl into the refrigerator overnight.

In the morning or afternoon of the next day, remove your dough from the refrigerator and divide it into 12 equal pieces. Shape each piece of dough by rolling it in your hands or on the counter until it reaches about 6-7 inches long.

Place your shaped breadsticks on a parchment paper lined baking sheet and cover with a damp cloth. Allow to rise until nearly doubled, about 1-3 hours depending on the temperaure of your kitchen.

Preheat your oven to 375, and bake the breadsticks for 16-18 minutes, or until lightly browned on top.

To make the garlic parmesan butter, simply mix the melted butter with the parmesan, garlic, oregano, and parsley. Brush over the warm breadsticks and serve!

Notes

You can use sourdough discard for this recipe. Just make sure you have a mature starter, and leave a little extra time for the long-ferment and the rising time.

Store these breadsticks in an airtight container at room temperature for up to 4 days.

If you want to store these for longer, simply freeze them in a large ziplock bag and reheat directly before serving! Freeze these for up to 3 months.

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