My First Batch of Breadsticks
I remember my first time making these breadsticks. I was so nervous. My starter was my grandpa’s, you see. I worried I would ruin it.
The kitchen was a mess. But the smell from the oven was amazing. When they came out golden and crisp, I was so proud. I still laugh at that memory.
Why We Use a Sourdough Starter
That bubbly starter is like a little kitchen friend. It’s alive. It eats the flour and makes bubbles in your dough.
This matters because those bubbles make the breadsticks light. They also give that special sourdough taste. It’s a gentle way to make bread. *Fun fact*: A sourdough starter can live for years and years if you feed it!
The Magic of Patience
This dough needs a long, slow rest. It might take all day. That is okay. Good things take time.
This matters because the slow rise builds flavor. It makes the bread easier to digest, too. While you wait, you can do other things. What is your favorite thing to do while you wait for dough to rise?
Shaping Your Breadsticks
Pour the dough onto a floured counter. Divide it into twelve little balls. Now, roll each one into a long log.
Do not worry if they are not perfect. My first ones were all different sizes. It makes them special. Plop them on a baking sheet. They will get nice and puffy soon.
The Best Part: The Topping
While the breadsticks bake, mix the topping. Melt some butter. Stir in garlic powder and salt. Doesn’t that smell amazing?
As soon as the breadsticks come out, brush this on. The hot bread soaks it all up. This is what makes them irresistible. Do you like rosemary or parsley on yours?
A Lesson from My Kitchen
Cooking is not just about following steps. It is about feeling the dough. It is about learning from mistakes.
Every loaf of bread has a story. Your kitchen will tell its own. I would love to hear about your baking adventures. What is the first thing you ever baked from scratch?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Water | 1 cup | |
| Sourdough starter | 1/2 cup | Bubbly and active |
| Sugar | 2 tablespoons | |
| Salt | 1 1/2 teaspoon | |
| Unsalted butter | 3 tablespoons | Melted |
| Bread flour | 2 3/4 cups | |
| Unsalted butter (Topping) | 3 tablespoons | Melted |
| Salt (Topping) | 1/4 teaspoon | |
| Garlic powder (Topping) | 1/4 teaspoon | |
| Dried herb of choice (Topping) | 1 teaspoon | Italian blend, parsley, basil, rosemary (optional) |
My Crispy Sourdough Breadsticks
Hello, my dear! Come sit with me in the kitchen. The smell of baking bread is the coziest smell I know. Today, I want to share my sourdough breadstick recipe. These are crunchy, buttery, and perfect for soup.
My grandson adores them. He always sneaks one straight from the baking sheet. I still laugh at that. Making them is a slow, happy process. It gives the dough time to develop its own special flavor. You will love it.
- Step 1: First, we need to wake up our sourdough starter. It should be bubbly and happy. Drop a small spoonful into a glass of water. If it floats, it is ready for baking. This is called the float test. It feels like a little science experiment.
- Step 2: Now, let’s make the dough. Put all the ingredients into a big bowl. Your stand mixer with a dough hook is perfect here. Let it knead the dough until it becomes soft and smooth. This can take over ten minutes. The dough will look glossy and stretchy when it is done.
- Step 3: Cover the bowl with a damp tea towel. Let the dough rest until it doubles in size. This is a long nap, about 6 to 12 hours. I usually start this in the evening. (A hard-learned tip: a cold kitchen makes this take longer. Be patient, my dears!)
- Step 4: Time to shape our breadsticks. Gently pour the dough onto a floured counter. Divide it into twelve little balls. Roll each one into a long, thin log. Place them on a baking sheet with parchment paper. Cover them again and let them get puffy for an hour or two.
- Step 5: Bake them in a hot oven until they are golden brown. Doesn’t that smell amazing? While they bake, mix melted butter, garlic powder, and salt. As soon as the breadsticks come out, brush them with this yummy topping. What is your favorite herb to sprinkle on top? Share below!
Cook Time: 20 minutes
Total Time: 8-14 hours (mostly waiting)
Yield: 12 breadsticks
Category: Snack, Side
Fun Twists to Try
The best part of cooking is making a recipe your own. You can change these breadsticks in so many fun ways. Here are a few of my favorite ideas. They are all simple and delicious.
- Cheesy Pull-Apart: Before the final rise, twist two logs together. Sprinkle lots of parmesan cheese on top. It bakes into a cheesy, crispy twist.
- Everything Spice: Swap the garlic butter for a brush of olive oil. Then roll the warm breadsticks in everything bagel seasoning. So crunchy and good!
- Cinnamon-Sugar Sweet: Leave out the garlic and herbs. Brush the hot breadsticks with butter. Then roll them in cinnamon and sugar for a sweet treat.
Which one would you try first? Comment below!
Serving Them Up
These breadsticks are wonderful all on their own. But they also love company. I love to serve them with a big bowl of tomato soup for dipping. They are also fantastic with a fresh garden salad. It makes a perfect light lunch.
For a drink, a cold glass of apple cider is lovely. For the grown-ups, a crisp glass of white wine pairs beautifully. The tangy breadsticks and the cool drink are a perfect match. Which would you choose tonight?
Keeping Your Breadsticks Happy and Fresh
Let’s talk about keeping these breadsticks tasty for later. Once they are completely cool, pop them in a freezer bag. They will stay good in your freezer for three whole months.
I remember my first batch. I left them on the counter for two days. They became as hard as little rocks. Now I always freeze half the batch right away. This is why batch cooking matters. It gives you a treat ready for any surprise guest.
To reheat, just warm them in a 350 degree oven for five minutes. They will get crispy again. This little trick makes them taste fresh from the oven. Have you ever tried storing it this way? Share below!
Breadstick Troubles and Easy Fixes
Sometimes our baking does not go as planned. Do not worry. Most problems are easy to fix. Here are a few common ones.
If your dough is too sticky, just add a little more flour. I once added too much water. My hands were a sticky mess. A sprinkle of flour fixed it right up. If your breadsticks are not rising, your kitchen might be too cold. Place the bowl in a warm spot, like on top of the fridge.
Why does this matter? Fixing small issues builds your cooking confidence. It also makes your food taste so much better. Which of these problems have you run into before?
Your Quick Breadstick Questions
Q: Can I make these gluten-free?
A: Yes. Swap the bread flour for your favorite gluten-free blend.
Q: Can I make the dough ahead?
A: Absolutely. Let the shaped dough rise slowly in the fridge overnight.
Q: What if I don’t have a stand mixer?
A: Use the stretch and fold method in the recipe. It works perfectly.
Q: Can I double the recipe?
A: Of course. Just use a very large bowl for mixing.
Q: Are the herbs necessary?
A: No, they are optional. The breadsticks are delicious plain too. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these crispy breadsticks. There is nothing better than sharing food made with your own hands. Fun fact: The tiny bubbles in your sourdough starter are from friendly wild yeast.
I would be so delighted to see your creations. It makes my day to see your baking adventures. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Elowen Thorn.
Crispy Homemade Sourdough Breadsticks Recipe
Description
Crispy, golden brown sourdough breadsticks, brushed with a savory garlic butter topping for the perfect homemade snack or side.
Ingredients
Topping:
Instructions
- 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 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 pass the windowpane test.
- Place a lid, plastic wrap, damp tea towel, or beeswax wrap over the bowl and allow to rise at room temperature 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 floured work surface. Divide into 12 evenly sized balls. 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.
- Stretch and fold method (kneading alternative): Add the wet and dry ingredients to a large mixing bowl and mix until it comes together. Cover with a towel and let it sit for 30 minutes. Complete series of stretch and folds. First 3 stretch and folds – every 15 minutes. Last 3 stretch and folds – every 30 minutes. Cover with a tight lid, damp towel, or cling wrap.
Notes
- For best results, ensure your sourdough starter is active and bubbly before beginning. The long fermentation time develops the characteristic sourdough flavor.