These sourdough breadsticks are quick and easy to make- so soft and buttery with a hint of garlic. This recipe can be long fermented or made quickly for convenience with active starter or discard. Learn all about how to make them in this post…
Benefits of Sourdough Breadsticks
You might be here wondering- what in the world is up with all the sourdough things? First, you are seeing it everywhere because it’s the trendy thing! However, more importantly, a lot of us are here for benefits far beyond a trend…
Health Benefits of Sourdough
I could honestly write an entire post on this subject but here are just a few of the benefits of sourdough and why I personally choose it over yeast 99% of the time…
- The breakdown of gluten. When you bake with sourdough the process of fermentation- long or short- breaks down the glutens far better than modified yeast products. This means your body is also able to break it down even better. Often those with gluten sensitivity and intolerance are able to eat sourdough.
- The natural probiotics. The probiotic content in sourdough is so good for your gut! I decided that if I am making my own bread (or anything for that matter) I might as well get the most benefits out of it. The best thing about the probiotics in sourdough is that they are so easy on the digestive system.
- Thoughtful ingredients. One of my favorite benefits of the sourdough world is that, often, when you are putting time and energy into a food you are much more likely to use quality ingredients. For example- I refuse to use bleached flour in anything! When it comes to my sourdough I am especially picky and choose to use only quality flour.
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Converting This to an All-Purpose Recipe
This recipe could be termed an “all-purpose” recipe. You can make this dough for any pizza/bread type side recipe. Here are a few ideas…
- Pizza crust
- Garlic knots
- Cheese sticks
- Pizza bombs
- Pepperoni bites
If you are wanting to turn a pizza or side bread recipe into a sourdough recipe simply substitute the dough for this recipe below and add whatever other ingredients are required.
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Sourdough Breadsticks with Discard vs Active Starter
These breadsticks can be made with either discard or active starter- whichever you have on hand! I have tried to test both and see if there is a difference and honestly they taste exactly the same. The texture of the ones made with active starter were just a bit more fluffy. Both were delicious!
Sourdough Breadsticks Ingredients
The ingredients for these breadsticks are simple and stress free!
- 1 cup sourdough starter active or discard
- 1 cup warm water
- 1/4 cup honey or sugar
- 2 tsp baking powder
- 1 tsp salt
- 3 cups all-purpose flour
- 2 cloves garlic
- 3 tbsp melted butter
- garlic salt, optional
Substitutions for Sourdough Breadsticks
Honey and sugar. The sweetener is completely optional for this recipe. I found that it gives them a good flavor with a bit added but it is not necessary.
Baking powder. If you are using active, fresh fed starter it is not necessary to use baking powder. It simply softens and helps the breadsticks rise when discard (or less active) starter is used.
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Sourdough Discard Breadsticks
Ingredients
- 1 cup sourdough starter active or discard
- 1 cup warm water
- 1/4 cup honey or sugar
- 2 tsp baking powder
- 1 tsp salt
- 3 cups all-purpose flour
- 2 cloves garlic
- 3 tbsp melted butter
- garlic salt optional
Instructions
- Combine starter and water. Allow to sit about 5 minutes, then stir.
- Add honey, baking powder, salt, and flour.
- Knead until smooth. The dough may be a bit sticky.
- Let the dough rise for one hour. SEE NOTE #1.
- Roll dough out on to floured surface.
- Shape however you desire. For spiral technique follow the instructions below.
- FOR SPIRAL SHAPE: Cut rolled out dough into 1 1/2-2 inch sections. Cut with a pizza cutter through the center of the section of dough almost all the way. Leave just a bit at the top of your cut (SEE PHOTO). Twist the parts together. Pinch the ends to keep them in tact.
- After shaping, place on a greased pan and allow to rise for 30 minutes.
- While dough is rising, melt butter and add finely chopped garlic. Brush the mixture on the breadsticks before baking. (I also add a bit of garlic salt.)
- Bake at 350℉ for 12-15 minutes or until tops start to brown. Top with additional garlic butter after baking.
Notes
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