Sourdough Basic Breadsticks

Name: Sourdough Basic Breadsticks
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 150 g (150 ml) active sourdough starter, unfed (bubbly, at peak rise), at room temperature; 350 g bread flour; 180 ml room-temperature water; 7 g fine sea salt; 15 ml extra-virgin olive oil; 10 ml extra-virgin olive oil for brushing (optional); fleur de sel or coarse sea salt for topping, to taste (optional)

From the MyKitchenBank Kitchen

Crispy, chewy breadsticks made from a simple sourdough dough. Active sourdough starter gives these grissini-style sticks deep flavor and a tender crumb with a crackling crust. Perfect for serving alongside soup or dipping into olive oil.

Prep: 30 min
Cook: 18 min
Wait: 8 hr
Total: 8 hr 48 min
Makes: 12 breadsticks (about 9 inches each)

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Steps

Before you start

Use active, bubbly sourdough starter that's been fed 4–6 hours before and is at peak rise (doubled or tripled)
Set out all ingredients to room temperature (68–72°F / 20–22°C)
Preheat oven to 425°F (220°C) about 20 minutes before baking
Have parchment paper and a large baking sheet ready

1
Mix the dough
- In a large bowl, combine 150 g active sourdough starter, 350 g bread flour, 180 ml water, and 15 ml olive oil.
- Mix with a wooden spoon or dough scraper until no dry flour remains and a rough, shaggy dough forms (about 2 minutes).
- The dough will be soft and slightly sticky.
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Ready when: All flour is incorporated; dough is shaggy and moist
Tip: Don't overwork the dough at this stage—you want a loose, wet mass, not a smooth ball.
2
Rest before salting
- Cover the bowl with a damp kitchen towel or plastic wrap.
- Let the dough rest at room temperature for 30 minutes.
- This autolyse period allows the flour to fully hydrate and makes the dough easier to handle.
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Ready when: Dough is visibly more cohesive and holds its shape slightly
Tip: If your kitchen is very cool, this may take up to 40 minutes; that's fine.
3
Add salt and knead
- Sprinkle 7 g fine sea salt over the dough.
- Using wet hands or a dough scraper, incorporate the salt by folding the dough over itself repeatedly (about 8–10 folds).
- The dough will initially feel looser when salt is added, then become firmer as you knead.
- Continue folding for 5–7 minutes until the salt is fully incorporated and the dough becomes smoother and slightly elastic.
- It should still be soft and slightly tacky.
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Ready when: Dough is smooth, elastic, and holds together; salt is evenly distributed
Tip: Wet your hands to prevent sticking rather than adding flour, which will throw off your hydration balance.
4
Bulk fermentation (phase 1)
- Return the dough to the bowl (or use a clean one) and cover.
- Let it ferment at room temperature for 4 hours.
- During the first 2 hours, perform 4 sets of "stretch and folds" at 30-minute intervals: gently pull one side of the dough up and fold it over the center, rotate the bowl 90°, and repeat 4 times per set.
- This builds structure without aggressive kneading.
- After 2 hours and the final fold, let the dough rest undisturbed for the remaining 2 hours.
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Ready when: Dough is puffy, increased in volume by 50–75%, and jiggles when moved
Tip: Stretch and folds build strength in wet doughs without harsh kneading. Set a timer so you don't forget.
5
Pre-shape and rest
- Turn the dough out onto a lightly oiled work surface.
- Using a bench scraper or dough scraper, gently divide the dough into 12 roughly equal pieces (each about 60–65 g).
- You can eyeball this, or divide in half, then quarters, then thirds.
- Shape each piece into a loose ball by pulling the edges toward the center.
- Do not press hard—handle gently to retain gas.
- Cover the shaped pieces with a damp towel and let them rest for 15 minutes.
- This relaxes the gluten so the sticks won't shrink back when you stretch them.
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Ready when: Dough pieces are soft, relaxed, and slightly puffy
Tip: If the dough is very sticky, lightly oil your hands rather than flouring them.
6
Shape into breadsticks
- Working with one piece at a time (keep others covered), place the dough ball on a lightly oiled surface.
- Using your fingertips and gentle hand movements, roll and stretch it into a rope about 9 inches (23 cm) long and ½ inch (1.25 cm) thick.
- Don't overstretch or the gas bubbles will pop; aim for a gentle, even thickness.
- As you finish each stick, transfer it to a baking sheet lined with parchment paper, leaving 2 inches (5 cm) between them.
- Arrange 6 sticks per 13×18-inch (33×46 cm) sheet.
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Ready when: All 12 sticks are evenly shaped, about 9 inches long and ½ inch thick
Tip: Roll from the center outward with even pressure. If dough springs back, let it rest 2–3 minutes before continuing.
7
Final proof
- Cover both baking sheets loosely with plastic wrap or a damp kitchen towel.
- Let the sticks proof at room temperature for 45–60 minutes until they're noticeably puffy and light.
- They should increase in volume by about 50%.
- To test: poke one gently with a floured finger—it should spring back slowly, leaving a slight indent.
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Ready when: Sticks are visibly puffy, about 50% larger, and spring back slowly when poked
Tip: Underproofing yields dense, chewy sticks; overproofing leads to flat, gummy ones. Err toward slightly less time if unsure.
8
Preheat ovenOven 425°F / 220°C
- About 20 minutes before baking, preheat your oven to 425°F (220°C).
- If you have a baking stone or steel, place it on the middle rack; otherwise, just position racks to allow space for two sheet pans (use upper-middle and lower-middle racks).
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Ready when: Oven is fully preheated and thermometer reads 425°F (220°C)
Tip: A preheated oven ensures the sticks spring up quickly (oven spring) for a light, open crumb.
9
Brush and season (optional)
- Just before baking, lightly brush the tops and sides of each breadstick with 10 ml extra-virgin olive oil using a pastry brush or your fingers.
- Sprinkle lightly with coarse sea salt or fleur de sel, to taste.
- This step is optional but adds flavor and visual appeal.
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Ready when: All sticks are lightly oiled and seasoned
Tip: Use a light hand with salt so it doesn't overshadow the subtle sourdough flavor.
10
Bake first batchOven 425°F / 220°C
- Place the first baking sheet (6 sticks) on the middle or upper-middle rack of the 425°F (220°C) oven.
- Bake for 16–18 minutes until the sticks are golden brown and crispy on the outside.
- They should feel hollow when gently squeezed (carefully, as they're hot) and sound hollow when tapped on the bottom.
- About halfway through (8–9 minutes), rotate the pan 180° for even browning if your oven has hot spots.
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Ready when: Sticks are deep golden brown; they sound hollow when tapped; interior is tender and cooked through
Tip: If the tops brown too quickly but the insides are still soft, lower the oven to 400°F (200°C) and continue baking.
11
Cool first batch and bake secondOven 425°F / 220°C
- Transfer the first batch to a wire rack to cool.
- Immediately place the second baking sheet in the oven (you can use either rack).
- Bake for 16–18 minutes, rotating halfway through, until golden and crispy.
- The first batch should reach room temperature (or nearly so) while the second bakes, which takes about the same time.
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Ready when: Second batch is golden brown, hollow-sounding, and cooked through
Tip: Cooling on a rack prevents steam from softening the crust. Don't stack warm sticks or they'll steam and lose crispness.
12
Final cooling
- Transfer the second batch to the rack with the first.
- Let all 12 breadsticks cool completely (at least 30 minutes) before serving or storing.
- The crust will continue to crisp as they cool.
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Ready when: All sticks are cool to the touch; crust is completely set
Tip: Enjoy them while still warm if you prefer; they'll be softer inside but the crust will be crispy.

Good to know

Tips

Peak-rise sourdough starter is crucial: it should be bubbling actively, roughly doubled or tripled, and smell pleasantly tangy and yeasty. If your starter is sluggish, feed it and wait another 2–4 hours before using.
Water temperature affects fermentation speed: at 68–70°F (20–21°C), expect the full 4-hour bulk and 55-minute final proof. In a warmer kitchen (75°F / 24°C), reduce times by 15–20 minutes. In a cool kitchen (65°F / 18°C), add 20–30 minutes.
Stretch and folds are essential for this dough's structure; they replace traditional kneading and are especially important for high-hydration doughs. Set phone reminders at 30-minute intervals so you don't forget.
For extra-crispy breadsticks, spray the sticks lightly with water just before sliding them into the oven, or place a small pan of hot water on the oven floor during the first 5 minutes to create steam.

Make ahead

Dough can be made through the end of bulk fermentation (step 4), then chilled in the refrigerator for up to 48 hours. Remove 2 hours before shaping to bring to room temperature, then proceed with shaping and final proof. Alternatively, shaped sticks (step 6) can be refrigerated for 12–24 hours before the final proof; add 15–20 minutes to the proofing time if baking cold from the fridge.

Storage & reheating

Room temperature (uncovered): up to 2 days in an airtight container; sticks will soften slightly but remain edible. For best crispness, store in a paper bag. Refrigerator: up to 5 days in an airtight container; reheat in a 350°F (175°C) oven for 5–7 minutes to restore crispness. Freezer: up to 3 months in a freezer bag; thaw at room temperature for 1 hour, then reheat in a 350°F (175°C) oven for 8–10 minutes.

Substitutions

bread flour → all-purpose flour. All-purpose flour will yield slightly softer, less chewy sticks because of lower protein content. Increase water to 190 ml to compensate for the reduced gluten development.
active sourdough starter, unfed (bubbly, at peak rise) → 1 tsp instant yeast dissolved in 30 ml warm water. This will give you regular yeast breadsticks rather than sourdough flavor, but the method remains the same. Skip the long bulk fermentation and instead let the dough rise for 90 minutes after shaping.
room-temperature water → chicken or vegetable stock (unsalted). Stock adds savory depth. Use the same amount and reduce added salt to 5 g if using salted stock.
fleur de sel or coarse sea salt for topping → grated Parmesan cheese, dried herbs (rosemary, thyme), or everything bagel seasoning. Brush sticks with oil and sprinkle your choice of topping before baking for flavor variation.