Soft, fluffy, and bursting with flavor, sourdough breadsticks are the perfect addition to any meal. Whether you’re dipping them in marinara sauce or enjoying them alongside a warm bowl of soup, these breadsticks are sure to delight the whole family.
Using an active sourdough starter and simple ingredients, this sourdough breadstick recipe is easy to follow and delivers tender crumb and golden brown perfection every time. Let’s dive into this easy recipe that makes sourdough breadsticks a staple in your kitchen!

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I love experimenting with new sourdough recipes! This one came in the dead of winter. Why have I never thought before
Ingredients
Yes, you will need a bubbly sourdough starter for this recipe as it does require a rise to get the desired results. I know I'll probably get a few people wondering if you can use discard instead and the answer is 'yes', but you really won't get as good of results. This recipe is intended to be a recipe where there is a long fermentation process. This will create a fluffy and very delicious breadstick!
- Water
- Sourdough starter, bubbly and active
- Gentle Sweet (or sweetener of choice)
- Salt
- Unsalted butter
- Bread flour
- All-purpose einkorn flour
TOPPING
- Unsalted butter, melted
- Onion powder
- Garlic salt
Instructions
Feed your sourdough starter 4-12 hours before starting this sourdough breadstick recipe. Make sure it’s bubbly and active before using it.
Add all ingredients to the bowl of a stand mixer equipped with a dough hook attachment.
Knead the dough on medium speed until a smooth dough forms. The dough should be glossy, elastic, and able to pass the windowpane test.
Cover the sides of the bowl with a lid, plastic wrap, damp tea towel, or beeswax wrap, and let the dough rise at room temperature. Allow the bread dough to double in size.
Pour the bread dough onto a clean work surface lightly dusted with purpose flour.
Use a bench scraper or sharp knife to divide the dough into 10 equal portions. Roll each piece of dough into an 8” log to create shaped breadsticks.
Place parchment paper on a baking sheet, then carefully arrange the breadsticks onto the sheet. Cover with a kitchen towel and let them rise for 1-2 hours until puffy and about doubled in size. For extra flavor and fermentation, you can refrigerate the shaped breadsticks overnight.
Preheat the oven to 400°F. Bake breadsticks for 20 minutes or until golden brown on top.
While the breadsticks are baking, prepare the topping by combining melted butter, garlic powder, and onion powder.
Once the breadsticks are done baking, use a pastry brush to coat the top of the breadsticks with the garlic butter mixture.
Hot Tip - We love to use a little bit of dill seasoning on top of the breadsticks to give it a nice look and a dash of dill flavoring.
Variations
- Cheesy Breadsticks: Sprinkle parmesan cheese on top of the breadsticks before baking.
- Italian Breadsticks: Add Italian herbs or sesame seeds to the dough for a fragrant twist.
- Sourdough Discard Breadsticks: Use sourdough starter discard instead of active starter for less rise time. I personally don't recommend this, but I know people will ask! You can use discard, but you will not get as good of results.
- Whole Wheat Breadsticks: Substitute whole wheat flour or organic flour for a nuttier flavor.
- Poppy Seed Breadsticks: Sprinkle poppy seeds on top of the breadsticks before baking for added crunch.
Equipment
My recipes don't always require every piece of equipment listed. Tweak according to your own needs.
- Bowl and stand mixer
- Dough hook attachment
- Large mixing bowl
- Bench scraper
- Sharp knife
- Parchment paper - or baking mat
- Baking sheet
- Pastry brush
- Kitchen towel
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Storage
To store leftover breadsticks:
- Place in an airtight container or plastic bag and store at room temperature for up to 2 days.
- For longer storage, freeze the breadsticks in a freezer-safe bag. When ready to enjoy, reheat in a preheated oven until warm.
FAQ
Can I use commercial yeast instead of a sourdough starter?
Yes, you can use instant yeast if you’re short on time. Replace the sourdough starter with 1 teaspoon of instant yeast and reduce the bulk fermentation time to 1-2 hours.
How do I ensure the breadsticks have a tender crumb?
Knead the dough thoroughly on medium speed until a smooth ball forms and ensure the dough rises in a warm place.
Can I make these breadsticks in advance?
Yes! After shaping the breadsticks, let them rise for the second time, then cover and refrigerate overnight. Bake them the next day for fresh homemade breadsticks.
What should I serve with these breadsticks?
Pair them with marinara sauce, garlic butter, or serve them alongside soups, salads, or pasta for a perfect addition to any meal.
We specifically enjoy using these with soups.
Here are a few of our favorite soup recipes:
Spaghetti Squash Chili
Autumn Soup
Tomato Soup with Goat Cheese
Enjoy these soft sourdough breadsticks and elevate your meals with their delicious homemade flavor!
More Sourdough Recipes!
Sourdough Discard Rolls
Sourdough Calzones
Einkorn Sandwich Bread
Sourdough Breadsticks
Soft, fluffy, and bursting with flavor, sourdough breadsticks are the perfect addition to any meal. Whether you’re dipping them in marinara sauce or enjoying them alongside a warm bowl of soup, these breadsticks are sure to delight the whole family.
Ingredients
- 1 cup water
- ½ cup sourdough starter, bubbly and active
- 1 tablespoon Gentle Sweet (or sweetener alternative)
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- 2 cups bread flour
- ¾ cup all-purpose einkorn flour
Topping
- 3 tablespoons unsalted butter, melted
- ¼ teaspoon onion powder
- ¼ teaspoon garlic salt
Instructions
- Feed your sourdough starter 4-12 hours before starting this sourdough breadstick recipe. Make sure it’s bubbly and active before using it.
- Add all ingredients to the bowl of a stand mixer equipped with a dough hook attachment.
- Knead the dough on medium speed until a smooth dough forms. The dough should be glossy, elastic, and able to pass the windowpane test.
- Cover the sides of the bowl with a lid, plastic wrap, damp tea towel, or beeswax wrap, and let the dough rise at room temperature. Allow the bread dough to double in size.
- Pour the bread dough onto a clean work surface lightly dusted with purpose flour.
- Use a bench scraper or sharp knife to divide the dough into 10 equal portions. Roll each piece of dough into an 8” log to create shaped breadsticks.
- Place parchment paper on a baking sheet, then carefully arrange the breadsticks onto the sheet. Cover with a kitchen towel and let them rise for 1-2 hours until puffy and about doubled in size.
- Preheat the oven to 400°F. Bake breadsticks for 20 minutes or until golden brown on top.
- While the breadsticks are baking, prepare the topping by combining melted butter, garlic powder, and onion powder. Once the breadsticks are done baking, use a pastry brush to coat the top of the breadsticks with the garlic butter mixture.
Notes
- To windowpane test dough, take a small amount of dough and stretch it out between your fingers if you can stretch it to transparency without breaking, it is ready to use.
- It can take over 10 minutes for the dough to look glossy and elastic.
- Any sweetener will work in this recipe.
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