Soft sourdough breadsticks are fluffy, buttery with garlicky touch and naturally fermented—perfect for dipping, sharing, and weeknight meals. These sourdough breadsticks are soft, mildly tangy, and perfect for soups, pasta, or enjoying fresh from the oven.
If you are searching for an a easy soft sourdough breadsticks, naturally leavened breadsticks, or a no-yeast sourdough side dish, this recipe is designed to perform well.
Why You will Love These Soft Sourdough Breadsticks
This bread is naturally leavened with a sourdough starter and contains no commercial yeast. It features a soft, airy crumb with a lightly golden crust and delivers a subtle sourdough flavor suitable for all age groups. This is highly versatile, it can be customized to preferred flavors such as garlic, cheese, or simply served plain. Additionally, it's ideal for preparing in advance and is suitable for freezing.
Other breadsticks recipe from this blog is here crunchy sourdough parmesan and black pepper grissini
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Ingredients for making these Soft sourdough breadsticks.
You need the following ingredients to make these soft sourdough breadsticks.
- Bread flour: I used unbleached bread flour
- Sourdough starter: I used 100% hydration sourdough starter
- Water
- Melted butter: Enrich the softness of breadcrumb
- Sugar
- Salt
- For topping
- Melted butter
- Powdered garlic
- Coarse salt.
See recipe card for quantities.
Instructions
First, combine the wet ingredients: sourdough starter, water,melted butter , salt and sugar.
- Step 1: Sourdough starter mixed with water
- Step 2: Add melted butter, salt, and sugar and combine well
To this add bread flour and combine everything set aside for 1 hour to autolyse.
3. Step 3: Mix in bread flour
5. Step 5: Dough after 1 hour fermentation
4. Step 4: Dough after autolyse
6. Step 6: Dough after fully fermented and ready to shape.
After one stretch and fold, repeat the process. Then let it rise for 2 hours for full fermentation. Divide the dough into 96g, shape, and set aside for another 2 hours.
Then bake at 400°F, and once it comes out of the oven brush with garlic butter and sprinkle salt.
Variations to this Soft Sourdough Breadsticks
Garlic Sourdough Breadsticks
Instead of powdered garlic, you can use fresh garlic too.
Cheesy Sourdough Breadsticks
Sprinkle mozzarella or parmesan in the final 5 minutes of baking.
Whole Wheat Sourdough Breadsticks
Substitute up to 30% of flour with whole wheat.nother blogger with a similar recipe that fits a different diet.
Storage
Store the breadsticks at room temperature for up to 2 days in an airtight container, or Refrigerate for up to 5 days. Freeze the baked sourdough breadsticks for up to 2 months; reheat before serving.
How to serve
These soft sourdough breadsticks are delicious with marinara sauce or even with soup or salad.
Top Tip
If you make this recipe the same day, it will have less tang flavor of sourdough. If you want more tangier breadsticks, then refrigerate the dough at least overnight.
FAQ
Yes, when enriched with oil, milk, or butter, sourdough bread sticks are soft and fluffy.
They have a mild, balanced flavor that is not overly sour.
I made these soft sourdough breadsticks as part of Breadbakers event.
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Soft Sourdough Breadsticks (Fluffy, Chewy & Naturally Fermented)
Ingredients
- 3 cups 390g bread flour
- 1 cup 225g water You can use milk for extra softness
- 3 tablespoon 42g butter you can use olive oil here
- 1 ½ tablespoon 23g sugar substitute with honey
- ½ teaspoon 7g salt
- ½ cup 100g sourdough starter
- ### Optional Toppings
- Garlic butter made with 2 tablespoon melted butter + 1 teaspoon garlic powder sprinkle with coarse salt.
Instructions
- Mix the Dough
- In a large bowl, combine sourdough starter, water melted butter, sugar, and salt. Mix until smooth. Gradually add flour until a soft, slightly tacky dough forms. Set aside for autolyse for 1 hour
- Knead
- Knead by hand for 8–10 minutes until the dough becomes smooth and elastic. And set aside for 1 hour.
- Bulk Fermentation
- After 2 hour stretch and fold the dough and set aside. Repeat the process and set aside the dough cover and
- cover, and let ferment at room temperature until doubled in size.
- Shape the Breadsticks
- Turn the dough onto a lightly floured surface. Divide into equal portions (96g) and roll each piece into a breadstick shape (about 6–8 inches long). Place it on a parchment-lined baking sheet.
- Second Rise
- Cover loosely and allow the breadsticks to rise for 1–2 hours until puffy and soft.
- Bake
- Preheat oven to 400°F (200°C). Bake for 15–17 minutes, or until lightly golden. While it is warm brush with garlic butter and salt.
Video
Nutrition
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Marie says
My family loved this! Super easy to pull off and delicious!
Sophia says
The garlic butter on top is so good. My kids really enjoyed these.
Carl says
This worked exactly as written, thanks!
clau says
My family loved this!
JJ says
These were so soft and fluffy- the whole family really enjoyed them!
Delia says
Made these mini muffins today—super soft and moist, with chocolate chips adding the perfect touch, no refined sugar needed!
Rory says
These breadsticks were delicious! I made them for our family pasta night and everyone loved them. The recipe was so easy to follow, too.
Lora says
Super easy to make! These sourdough breadsticks went great with my pasta and sauce. They were nice to dip in the sauce!
Kate says
I paired these with a warm bowl of marinara sauce and fruit-infused sparkling water for a fun family pasta night! Thanks for the recipe!
Mae says
These were so soft and delicious! Will make again for sure!
Charlie says
These sourdough breadsticks came out fluffy, chewy, and full of that natural tang—perfect for dipping or enjoying straight from the oven.
Tasha says
Soft, fluffy sourdough breadsticks with a light garlicky flavor and gentle tang. Perfect for soups, pasta, or enjoying warm from the oven.
Johanna says
I made these breadsticks for my teens and they devoured them! I use fresh garlic instead of powder. Great recipe!
Mike says
I pulled these sourdough breadsticks out of the oven and immediately knew they were a keeper—soft, chewy, and perfect for tearing apart while still warm.
Brian says
Thank you for sharing this recipe
Vanessa says
My family loved this!
Sally says
These were so great! Really loved the garlic butter on top.
Danielle says
My family loved this!
Bill says
Thank you for sharing this recipe
Sneha Datar says
Perfect breadsticks for soup, love them!
Nadia says
We ate them straight off the tray with a little extra butter and salt on top. Thanks for such a reliable sourdough recipe.
Jill says
So good! I used these for a soup, salad and breadstick day and they were gone SO fast!
hobby baker Kelly says
Those look absolutely amazing! Like the popular breadsticks at a certain franchised "Italian" restaurant chain in the states, only so much better.
Susan says
Your breadsticks look so beautifully soft. I love that you basted them with garlic butter and sprinkled them with salt towards the end of baking!
Sarah says
My friends really enjoyed this drink! The mint + bourbon combo is irresistible. A new favorite for parties and gatherings.
Karen's Kitchen Stories says
These look so perfect for dipping! I'm definitely making these asap.
Stacy says
Breadsticks are great with soup, especially for dipping. Great choice, Swathi!
Rebekah Rose Hills says
Oh my these look SO good! Perfect to dip in soup or stew. Love that buttery shine on them!
Wendy M. Klik says
The garlic butter wouldn't be optional here....I think it's what makes these breadsticks so special.