Sourdough Breadsticks

Perfectly fluffy and tender on the inside with a delicious garlic butter on the outside. This easy-to-follow recipe will have your family raving.

Course Sourdough

Cuisine Italian

Keyword baking, sourdough, sourdough breadsticks

Prep Time 20

Cook Time 20

Additional Time 13

Total Time 13 40

Servings

Calories 171kcal

Author Lisa

3 tablespoons unsalted butter melted
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon dried herb of choice italian blend, parsley, basil, rosemary (optional)

Feed sourdough starter 4-12 hours before starting the dough. It should be a bubbly starter that passes the float test.
Add all the ingredients to a bowl of a stand mixer with a dough hook attachment.

Knead on medium speed (KitchenAid stand mixer says not to knead over level 2) until you have a soft, smooth dough that is glossy and elastic. It can take over 10 minutes for this to be accomplished. It should past the windowpane test.
Place a lid, plastic wrap, damp tea towel, or beeswax wrap over the bowl and allow to rise at room temperature (preferably a warm place) until it doubles in size. Rising time can be anywhere from 6-12 hours depending on the temperature of your house.
Pour bread dough onto a clean and lightly flour work surface.
Divide into 12 evenly sized balls. I like to use a bench scraper to make this easy, but a sharp knife will also work.
Roll each piece of dough into a log 8” long.
Place parchment paper on a baking sheet. Carefully place the shaped breadstick dough onto the parchment.
Cover with a towel and allow to rise for 1-2 hours until puffy, about doubled in size. They can also be placed in the fridge at this point and allowed to ferment up to a day.
Bake breadsticks in a preheated oven at 400° for 20 minutes, until golden brown on top.
Meanwhile, while the breadsticks are baking, make the topping.
Combine melted butter, garlic powder, and salt.
Brush the topping on the breadsticks as soon as they are done baking and still hot. Sprinkle with herbs

This can take a long time, 10+ minutes or more with the dough hook on medium speed. Do not get discouraged if at 10 minutes it is not looking glossy and elastic. Keep kneading. It will happen.
To complete the windowpane test take a small amount of dough and stretch it between your fingers into a square. If you can see through the dough without it breaking, it is ready to go.