Soft Sourdough Breadsticks (Fluffy, Chewy & Naturally Fermented)
Soft sourdough breadsticks are fluffy, buttery with garlickytouch and naturally fermented—perfect for dipping, sharing, and weeknightmeals. These sourdough breadsticks are soft, mildly tangy, and perfectfor soups, pasta, or enjoying fresh from the oven.
Servings: 8 pieces
Calories: 230kcal
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
Calories: 230kcal | Carbohydrates: 39g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 182mg | Potassium: 48mg | Fiber: 1g | Sugar: 2g | Vitamin A: 132IU | Calcium: 9mg | Iron: 0.4mg
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