Sourdough Breadsticks

Ingredients

Dough

• 150g (generous ⅔ cup) active sourdough starter (fed 4-8 hours before, doubled and bubbly)
• 200g (generous ¾ cup) warm water (80-85°F / 27-29°C)
• 20g (1½ tbsp) honey
• 30g (2 tbsp) unsalted butter, softened
• 6g (1 tsp) fine sea salt
• 2g (½ tsp) garlic powder
• 2g (½ tsp) Italian seasoning
• 400g (3¼ cups) all-purpose flour (or bread flour for more chew)

Herb Garlic Butter Topping

• 45g (3 tbsp) unsalted butter, melted
• 2g (½ tsp) garlic powder
• 2g (½ tsp) Italian seasoning
• 1g (¼ tsp) dried parsley
• 20g (2 tbsp) grated Parmesan cheese
• pinch (pinch) flaky sea salt

Total flour: ~475g (including flour in starter)

Hydration: ~60% (including starter hydration)

Pro tip: The overnight cold retard is what separates these from every other breadstick recipe. During those 8-16 hours in the fridge, enzymes break down starches into sugars, which means better browning, better flavor, and a softer crumb. Don't skip it. Plan for it.

Equipment

Method

Mix the Dough (10 minutes active)

Mix, knead, and let time do the heavy lifting. This dough comes together quickly. The overnight fridge rise handles the rest.

1. Combine Wet Ingredients. In a stand mixer bowl, stir together the active sourdough starter, warm water (80-85°F / 27-29°C), honey, and softened butter until roughly combined.
2. Add Dry Ingredients. Add the flour, salt, garlic powder, and Italian seasoning. Mix on low speed with a dough hook until a shaggy dough forms, about 2 minutes.
3. Knead. Increase to medium-low speed and knead for 7-8 minutes until the dough is smooth, elastic, and slightly tacky. It should pull away from the bowl sides cleanly. By hand: 10-12 minutes on a lightly floured surface.
4. Shape and Cover. Shape into a ball. Place in a lightly oiled bowl, cover with a damp towel or plastic wrap.

Tip: This dough is slightly softer than the sourdough pretzel dough because breadsticks should be tender, not chewy. Don't add extra flour chasing a firm ball. Slightly tacky is exactly where you want it.

Bulk Fermentation (4-6 hours passive)

The room temperature rise gets the fermentation going before you slow it down overnight.

1. Room Temperature Rise. Let the dough rise covered at room temperature (72-78°F / 22-26°C) for 4-6 hours. It should increase in volume by about 50-75%. It won't fully double, and that's intentional. You want it still active when it goes into the fridge.
2. Stretch and Folds (Optional). During the first 2 hours, do 2 sets of stretch-and-fold, 45 minutes apart. This builds structure without heavy kneading.
3. Check Readiness. The dough should look puffy with some bubbles on the surface. It should feel airier and lighter than when you started.

Wait: PT6H

Overnight Cold Retard (1 minute active (8-16 hours passive))

The fridge slows fermentation to a crawl while flavor compounds continue developing. This is where the magic happens.

1. Cover Tightly. Press plastic wrap directly onto the surface of the dough (or use a tight-fitting lid). This prevents the surface from drying out.
2. Refrigerate. Place the bowl in the fridge for 8-16 hours. Overnight is ideal. The dough will continue to rise slowly in the fridge, maybe another 20-30%.

Wait: PT12H

Tip: The longer the cold retard (up to 16 hours), the more developed the flavor. An 8-hour overnight rest is great. A 12-16 hour rest is exceptional. Beyond 16 hours and you risk over-fermentation (the dough gets very sour and may start deflating).

Shape (10 minutes active)

Cold dough is a dream to work with. It holds its shape, doesn't stick, and rolls out cleanly.

1. Remove from Fridge. Turn the cold dough out onto a lightly floured surface. Let it sit for 5-10 minutes to take the chill off. Don't wait for it to come fully to room temperature — you want it cool and firm.
2. Roll Into a Rectangle. Press and stretch into a rectangle about 10×14 inches, ½ inch thick.
3. Cut Into Strips. Using a bench scraper or pizza cutter, cut into 12-16 strips about ¾ to 1 inch wide.
4. Arrange. For straight breadsticks: transfer strips to a parchment-lined baking sheet, spaced 1 inch apart. For twisted: hold each strip by both ends and twist 3-4 times, pressing ends down. For pull apart: arrange strips side by side, touching, in a greased 9×13 dish.
5. Final Proof. Cover loosely and let rise at room temperature for 45-60 minutes. Because the dough is cold, it needs more proofing time than the yeasted version. The breadsticks should look puffy and slightly expanded.

Wait: PT60M

Tip: Don't rush the final proof. Cold sourdough dough needs time to wake up after the overnight retard. 45 minutes is the minimum. If your kitchen is cool, give it a full hour. Underproofed breadsticks will be dense in the center.

Bake and Finish (14-18 minutes)

Same approach as the classic version. Slightly longer bake to account for the sourdough dough's density.

1. Preheat the Oven. Preheat oven to 400°F (200°C).
2. Make the Herb Garlic Butter. Melt butter, stir in garlic powder, Italian seasoning, parsley, and salt.
3. Optional Pre-Bake Brush. Light coat of herb butter on tops before baking.
4. Bake. Baking sheet: 14-16 minutes until golden on top. Pull apart dish: 16-18 minutes.
5. Brush and Finish. Brush immediately with remaining herb garlic butter. Sprinkle Parmesan over the wet butter. Serve warm.

Tip: The sourdough breadsticks will have a slightly different crust texture than the yeasted version. There's a subtle chew and a golden color that comes from the long fermentation. The interior should be soft and slightly open, with small irregular holes that trap the butter as it soaks in.

Shaping Options

Three ways to shape your sourdough breadsticks.

Classic Straight (recommended)

Clean, simple. Best for dinner service alongside soup, stew, or pasta.

1. Roll Rectangle. Press and stretch dough into a 10×14 inch rectangle, ½ inch thick.
2. Cut Strips. Cut lengthwise into ¾ to 1 inch wide strips.
3. Transfer. Place strips on parchment-lined baking sheet, spaced 1 inch apart.

Twisted

More surface area catches more butter. More visual interest on the table.

1. Cut Strips. Cut the rectangle into strips.
2. Twist. Hold each strip by both ends and twist 3-4 times.
3. Place. Place on baking sheet, pressing ends down so they don't untwist.

Pull-Apart (in a baking dish)

Family-style. Tear and share. The centers are incredibly soft because they're insulated during baking.

1. Cut Strips. Cut into strips as above.
2. Pack. Arrange strips side by side, touching, in a greased 9×13 dish.
3. Rise Together. Let rise until they've merged into each other.

Proof test: After the final proof, press a breadstick gently with a floured finger. If the indent fills back slowly, they're ready. If it springs back immediately, give them another 10 minutes.

Baking Methods

Two approaches depending on your preferred presentation.

Oven: 200°C / 400°F. Internal temperature when done: 88°C / 190°F.

Baking Sheet (recommended)

Individual sticks, even browning, best crispness on edges.

Equipment: Parchment-lined baking sheet

1. Preheat. Preheat oven to 400°F (200°C).
2. Arrange. Space breadsticks about 1 inch apart.
3. Bake. Bake 14-16 minutes until golden on top.
4. Butter. Brush with herb garlic butter immediately. Sprinkle Parmesan.

9×13 Baking Dish (Pull-Apart)

Packed together, extra soft centers, 16-18 minutes.

Equipment: 9×13 baking dish

1. Preheat. Preheat oven to 400°F (200°C).
2. Pack. Arrange strips side by side, touching, in a greased dish.
3. Bake. Bake 16-18 minutes until golden.
4. Butter. Brush generously with herb garlic butter and sprinkle Parmesan.

Storage

• Room temperature: Best same day. Store loosely covered for up to 1 day.
• Frozen: Up to 3 months. Reheat at 350°F (175°C) for 8-10 minutes.

Refrigerator: up to 5 days (sourdough extends freshness). Reheat at 350°F (175°C) for 5-8 minutes.

Frequently Asked Questions

Can I use sourdough discard instead of active starter?

Not as the sole leavening. Sourdough discard won't raise this dough. If you want to use discard, add 5-7g (1¼-2¼ tsp) of instant yeast and reduce the bulk fermentation to 1-1½ hours at room temperature. You'll still benefit from the overnight cold retard for flavor.

What if I don't have time for the overnight retard?

You can skip it, but the breadsticks won't have the same depth of flavor. Do a longer room temperature rise (6-8 hours) and bake the same day. The result will still be good. It just won't be the same.

Can I add cheese to these?

Yes. After rolling the rectangle, sprinkle shredded mozzarella, cheddar, or Gruyère over half. Fold, press, cut into strips. The cheese melts inside during baking. Or sprinkle Parmesan on top with the herb butter (already described).

My breadsticks are too sour. How do I reduce the tang?

Use a younger, more recently fed sourdough starter. Keep the bulk fermentation on the shorter side (4 hours instead of 6). And keep the overnight retard under 10 hours. Longer fermentation and older starter both increase acidity. You can also add a pinch more honey (up to 30g total) to balance the sour notes.

The sourdough breadsticks are denser than the yeasted ones. Why?

Sourdough leavening is slower and less aggressive than commercial yeast. The crumb will naturally be slightly denser and more irregular. Make sure your starter was fully active (doubled, bubbly) when you mixed the dough, and give the final proof enough time (45-60 minutes minimum) after the cold retard. If you want a lighter crumb, add 3-4g instant yeast alongside the starter as a boost.

Can I freeze these?

Yes. Cool completely, freeze in a single layer, transfer to bags. Up to 3 months. Reheat at 350°F (175°C) for 8-10 minutes, then brush with fresh herb butter.

How do sourdough breadsticks compare to the yeasted version?

More complex flavor with subtle tang. Slightly chewier texture. Better keeping quality (the sourdough acids slow staling). The yeasted version is faster and more neutral in flavor. Both are good alongside a meal. The sourdough version is the one people remember.

Nutrition

Per serving (1 breadstick (based on 12)): 195 calories, 32g carbohydrates, 5g protein, 5g fat, 1g fiber, 280mg sodium. Makes 12 servings.