Sourdough Korean Anchovy and Sesame Umami Breadsticks
Crispy, elongated sourdough breadsticks infused with the briny depth of Korean anchovies, nutty toasted sesame seeds, and a whisper of gochugaru heat. The tangy sourdough base balances the umami-forward toppings, creating an addictive snack or accompaniment that tastes more complex than its simple ingredient list suggests.
- Prep
- 20 min
- Cook
- 18 min
- Wait
- 1 hr 30 min
- Total
- 2 hr 8 min
- Makes
- 12 breadsticks
Steps
Before you start
- Use active, bubbly sourdough starter at room temperature—not cold from the fridge
- Line two baking sheets with parchment paper
- Preheat your oven to 425°F (220°C) 30 minutes before baking
- Finely mince or paste your anchovies so they distribute evenly (a small food processor works well)
Mix dough base
- In a large mixing bowl or stand mixer, combine the sourdough starter (150 g), room-temperature water (120 ml), and bread flour (300 g).
- Stir with a wooden spoon or use the stand mixer on low speed until all flour is hydrated and a shaggy dough forms, about 2 minutes.
- Let rest covered for 15 minutes to allow the flour to fully absorb moisture (autolyse).
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Ready when: All flour is moistened and no dry bits remain
Tip: A stand mixer is optional but helpful here; you can knead by hand after the autolyse
Add salt and knead
- Add fine sea salt (6 g) and neutral oil (15 ml) to the rested dough.
- Mix on medium speed for 8–10 minutes with a stand mixer, or knead by hand for 10–12 minutes, until the dough becomes smooth, elastic, and slightly sticky.
- The oil should be fully incorporated and the dough should spring back when poked.
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Ready when: Dough is smooth, elastic, and springs back slowly when poked
Tip: Hand-kneading works fine, but a stand mixer is less tiring for a full sourdough dough
Incorporate anchovies and sesame
- Turn the dough out onto a lightly oiled counter.
- With your hands or the stand mixer on low, gradually work in the minced anchovies (40 g), toasted sesame seeds (50 g), gochugaru (5 g), and toasted sesame oil (10 ml).
- Knead or mix for 3–4 minutes until the ingredients are evenly distributed throughout.
- The dough will smell intensely umami-forward and will be speckled with sesame.
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Ready when: Anchovies and sesame are evenly distributed with no streaks or clumps
Tip: Mix in the umami ingredients gently so you don't overwork the dough after it's already been kneaded
First rise
- Shape the dough into a loose ball and place it in a lightly oiled bowl, seam side down.
- Cover with a damp tea towel or plastic wrap.
- Let rise at room temperature (70–75°F / 21–24°C) for 60 minutes, until the dough has increased by about 50% in volume and jiggles slightly when the bowl is nudged.
- It should feel airy but not fully doubled.
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Ready when: Dough is 50% larger and jiggles when bowl is nudged
Tip: Sourdough rises more slowly than commercial yeast dough; don't rush this step or the flavor will be flat
Shape breadsticks
- Turn the dough out onto a lightly oiled counter.
- Using a bench scraper or knife, divide the dough into 12 equal pieces (about 50 g each).
- Roll each piece between your palms into a rope about 8 inches (20 cm) long and ½ inch (1.3 cm) thick.
- If the dough resists, let it relax for 2 minutes and try again.
- Arrange the sticks on two parchment-lined baking sheets, leaving 2 inches (5 cm) between each one.
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Ready when: All pieces are rolled into even sticks about 8 inches long
Tip: If you're impatient rolling them all, shape half and let the rest sit for a few minutes—gluten will relax
Second rise and prepare for bakeOven 425°F / 220°C
- Cover the shaped sticks loosely with a damp tea towel or plastic wrap.
- Let them proof at room temperature for 25–30 minutes, until they're slightly puffed and look a bit airy but still hold their shape.
- Meanwhile, preheat your oven to 425°F (220°C).
- Prepare a small bowl with the beaten egg mixed with 1 tsp water.
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Ready when: Breadsticks are slightly puffed and airy
Tip: Don't let them over-proof—they'll spread instead of rise in the oven; 25–30 minutes is right for room-temperature sourdough
Brush and finish
- Gently brush each breadstick with the egg wash, using just enough to coat lightly without pooling.
- Sprinkle a tiny pinch of coarse fleur de sel (optional) or a few extra sesame seeds on top if desired.
- You want a light, rustic finish, not an overloaded crust.
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Ready when: All sticks are lightly glazed and topped
Tip: A light hand here keeps the breadsticks delicate; heavy egg wash or salt will overwhelm the subtle sourdough flavor
BakeOven 425°F / 220°C
- Bake on the middle rack of your preheated 425°F (220°C) oven for 16–18 minutes, rotating the baking sheets halfway through (about 8 minutes in) for even browning.
- The breadsticks should turn deep golden brown and feel quite firm to the touch, with a slight crackle when you squeeze one.
- The aroma will be intensely savory and toasted.
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Ready when: Deep golden brown, firm to the touch, and slightly crackly when squeezed
Tip: Rotate halfway through to ensure even browning; every oven is different, so check at 15 minutes
Cool and serve
- Remove the baking sheets from the oven and let the breadsticks cool on the parchment for 5 minutes.
- Transfer them to a wire rack to cool completely for at least 10 minutes.
- They'll continue to crisp as they cool.
- Serve warm or at room temperature.
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Ready when: Breadsticks are fully cooled and crackle when bitten
Tip: Don't skip the cooling step—they firm up significantly as they rest, becoming truly crisp and snappy
Good to know
Tips
- Toast your sesame seeds in a dry skillet over medium heat for 2–3 minutes before adding to the dough—this deepens their nutty flavor and prevents them from burning in the oven
- Korean anchovies (myeolchi) are smaller and less pungent than European or Mediterranean types; if you can't find them, use half the amount of regular anchovy paste and add a splash of soy sauce for balance
- A dough thermometer is helpful to confirm your dough reaches 75–78°F (24–26°C) during the first rise; sourdough's slow fermentation is temperature-dependent
- These breadsticks are best eaten within a few hours of baking, while the crust is still crackly; they're addictive on their own or alongside soup, stews, or as a snack with good butter
Make ahead
You can shape the breadsticks up to 8 hours ahead, refrigerate them covered, and bake straight from the cold—add 2–3 minutes to baking time. Alternatively, complete the first rise, divide the dough into pieces, and freeze in an airtight container for up to 1 month; thaw in the fridge overnight, shape, and proof as directed.
Storage & reheating
Room temperature: Store in an airtight container for up to 3 days; they will gradually soften. To re-crisp, warm in a 350°F (175°C) oven for 5 minutes. Refrigerator: Not recommended (they harden unpleasantly). Freezer: Layer cooled sticks between parchment in a freezer bag for up to 1 month; reheat in a 375°F (190°C) oven for 8 minutes from frozen.
Substitutions
- Korean anchovies (myeolchi), dried → 1 tbsp (15 g) of miso paste mixed with 1 tsp fish sauce. Miso and fish sauce deliver umami depth similar to anchovies but without the strong briny flavor; stir into the dough at the same stage
- gochugaru (Korean red chili flakes) → ½ tsp cayenne pepper or ¼ tsp ground Sichuan peppercorn. Gochugaru's fruity, mild heat is unique, but cayenne adds heat and Sichuan brings numbing spice; adjust to taste
- sesame seeds, mixed white and black → Black nigella seeds or a mix of poppy seeds and white sesame. Different seeds bring different nutty flavor and appearance but lose some of the Asian character
- active sourdough starter, bubbly and at room temperature → ½ tsp instant yeast mixed with the water in step 1. You'll lose the tangy sourdough flavor and complexity, but the breadsticks will be quicker and still tasty; reduce the first rise to 40 minutes
