Sourdough Breadsticks

These sourdough breadsticks are soft, chewy, and brushed with buttery garlic goodness straight from the oven. They have just the right amount of tang from your sourdough starter and a golden, lightly crisp exterior that makes them completely irresistible.

They’re also one of the best recipes to try if you’re still building confidence with sourdough. There’s no scoring, no shaping perfection required, just roll, bake, and enjoy. It’s a relaxed, low-pressure way to practice working with dough and still end up with something delicious.

Why you’ll love this recipe

• Beginner-friendly sourdough – Simple dough, easy shaping, and very forgiving
• Soft, chewy, and flavorful – A lightly crisp outside with a tender interior
• Perfect for dinner or snacking – Serve with pasta, soups, or just dip in marinara

If you love these soft sourdough breadsticks, there are plenty of other savory snacks to try next. My sourdough discard grissini are thinner, crispier breadsticks that are perfect for snacking or serving on a cheese board. The sourdough discard cheese straws bring flaky layers and bold cheddar flavor for an easy appetizer, while sourdough discard crackers are simple, customizable, and great for pairing with dips or spreads. Whether you’re building a snack board or just want something fun to bake, these recipes are a great way to keep using your starter.

How to make sourdough breadsticks

Here is a brief overview of how to make this recipe so you can get an idea of the process. For the full set of written directions, please scroll down to the recipe card below.

Step One: Feed the starter

Feed your sourdough starter and let it become active and bubbly. It should double in size and have visible bubbles before using.

Step Two: Mix the dough

In a large bowl or stand mixer, combine the starter, melted butter, sugar, water, salt, and flour.

Knead by hand for about 10 minutes, or use a stand mixer for 8–10 minutes, until the dough is smooth and elastic.

Step Three: First rise

Cover the dough and let it rise at room temperature until it has increased by about 50–70%. This will take around 6–7 hours, depending on the temperature of your kitchen.

Step Four: Shape the breadsticks

Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces.

Roll each piece into a log about 6–7 inches long and place on a parchment-lined baking sheet.

Step Five: Final rise

Cover the breadsticks and let them rest until they become slightly puffy.

Step Six: Bake

Preheat your oven to 400°F. Bake the breadsticks for about 20 minutes, until golden brown, rotating the pan halfway through for even baking.

While they bake, melt butter with garlic and Italian seasoning. As soon as the breadsticks come out of the oven, brush them with the warm garlic butter.

Baker’s schedule

This is a same-day bake with a long, slow rise to build flavor. Remember that the time will be dependent on the temperature and humidity of your house, please be sure to use these as estimates and watch your dough, not the clock.

• Feed starter – 2 to 4 hours
• Mix dough – 15 minutes
• First rise – 6 to 7 hours
• Shape – 15 minutes
• Final rise – 1 to 2 hours
• Bake – 20 minutes
• Cool slightly and serve

Tips for the Best Breadsticks

• This dough should feel soft and slightly tacky, but not sticky. If it feels too dry, add a splash of water. If it’s too sticky, add a little flour.
• For extra flavor, you can sprinkle Parmesan, sesame seeds, or poppy seeds on top before baking.
• If you want a shortcut version, you can use sourdough discard with a small amount of yeast to speed things up.

Storage

Store leftover breadsticks in an airtight container at room temperature for a few days.

They also freeze well, just reheat in the oven to bring back that soft, fresh texture.