Sourdough Korean Red Chili and Roasted Anchovy Breadstick Twists
Crispy, savory breadstick twists built on a sourdough base, studded with roasted anchovies and coated with gochugaru (Korean red chili flakes), sesame seeds, and sesame oil. The sourdough's tang balances the chili's heat and the anchovies' funky umami. Ideal as a snack, side, or starter.
- Prep
- 25 min
- Cook
- 20 min
- Wait
- 1 hr 30 min
- Total
- 2 hr 15 min
- Makes
- 12 breadstick twists
Steps
Before you start
- Remove sourdough starter from the fridge 1 hour ahead and let it warm to room temperature so it's active and bubbly
- Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper
- Pat the dried anchovies dry with paper towels to remove any excess moisture
- Have all ingredients measured and ready, especially the gochugaru and sesame oil, so assembly moves quickly
Mix dough
- In a large bowl, combine 180 ml (¾ cup) active sourdough starter, 180 ml (¾ cup) warm water, and 325 g (2½ cups) bread flour.
- Stir with a spoon or your hand until no dry flour remains and the mixture is shaggy.
- Let rest for 20 minutes at room temperature (autolyse).
- Add 9 g (1½ teaspoons) fine sea salt and mix into the dough by pinching and folding until fully incorporated.
- The dough should be slightly sticky but cohesive.
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Ready when: Dough is shaggy and cohesive after salt is mixed in
Tip: Do not overwork the dough. Mixing by hand is gentler and lets you feel when the salt is fully incorporated.
Bulk ferment
- Transfer the dough to the same bowl (no need to oil it).
- Cover loosely with a kitchen towel or plastic wrap.
- Bulk ferment at room temperature (68–72°F / 20–22°C) for 60–70 minutes.
- The dough should increase in volume by about 30–50% and feel slightly airy; it will not double.
- After 30 minutes, perform one set of stretch and folds: wet your hand, grab one side of the dough, stretch it up and fold it over the center, rotate the bowl 90°, and repeat 4 times around.
- This is optional but strengthens the gluten.
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Ready when: Dough has increased by 30–50% and feels airy with visible bubbles at the edges
Tip: Sourdough ferments slower than instant yeast dough. If your kitchen is cool, add 10–15 minutes to bulk fermentation time.
Shape breadsticks
- Tip the dough onto a lightly floured 23×33 cm (9×13 inch) work surface.
- Gently stretch and shape it into a rough rectangle about 20×25 cm (8×10 inches).
- Do not deflate the dough aggressively.
- Using a bench scraper or knife, cut the dough into 12 equal strips about 2 cm (¾ inch) wide and 25 cm (10 inches) long.
- Work quickly so the dough does not dry out.
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Ready when: 12 evenly cut strips of dough, each about 2 cm wide
Tip: If dough is too sticky, lightly flour your bench scraper. Cold dough is easier to cut than warm; if the dough feels overly relaxed, refrigerate it for 10 minutes before cutting.
Prepare filling
- In a small bowl, combine 27 g (3 tablespoons) gochugaru and 30 ml (2 tablespoons) roasted sesame oil.
- Stir until the chili flakes are evenly coated in oil and form a paste.
- Set aside.
- Place 60 g (1 cup) dried anchovies in a separate small bowl.
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Ready when: Gochugaru is evenly coated in sesame oil and forms a loose paste
Tip: Mixing the chili flakes with oil prevents them from burning and distributes the heat flavor evenly.
Fill and twist
- Working with one dough strip at a time, lay it on the work surface.
- Brush lightly with water to make it slightly tacky.
- Spread about 1 teaspoon of the gochugaru-sesame oil mixture along the length of the strip, leaving a small border.
- Place 2–3 dried anchovies end-to-end along the middle.
- Fold the dough strip in half lengthwise over the filling, pinch the seams closed, and gently twist it 3–4 times to create a spiral.
- Place on a parchment-lined baking sheet.
- Repeat with remaining dough strips, anchovies, and filling.
- Space the twists about 2 cm (¾ inch) apart on the sheets.
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Ready when: 12 twisted breadsticks arranged on baking sheets with filling visible
Tip: Do not overfill or the dough will tear and the filling will leak. If the dough springs back while twisting, let it rest for 2 minutes and try again.
Final proof
- Cover the breadsticks loosely with a kitchen towel or plastic wrap.
- Proof at room temperature for 20–30 minutes.
- They should puff slightly and feel airy.
- Do not let them over-proof, as sourdough can become too bubbly and fragile to handle.
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Ready when: Breadsticks feel puffy when poked gently; a light indent slowly springs back halfway
Tip: If your kitchen is warm (above 74°F / 23°C), shorten proof time to 15–20 minutes to avoid over-proofing.
Egg wash and sesameOven 425°F / 220°C
- Preheat the oven to 425°F (220°C) if not already done.
- Brush each twisted breadstick lightly with the egg wash (1 beaten egg mixed with 1 tablespoon water).
- Sprinkle the top of each stick with white sesame seeds, about ½ teaspoon per breadstick.
- The sesame will add a subtle nuttiness.
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Ready when: All breadsticks are glossy and evenly coated with sesame seeds
Tip: Apply egg wash just before baking so it does not dry out. A thin, even coat gives a better color than a thick one.
BakeOven 425°F / 220°C
- Bake on the middle and lower racks of the oven at 425°F (220°C) for 18–22 minutes, rotating the pans halfway through (at about 10 minutes).
- The breadsticks should be deep golden brown on top and sides, with crispy edges.
- The bottom should sound hollow when tapped.
- Internal color may still show some cream near the center due to sourdough's structure, but the exterior should be dark and crispy.
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Ready when: Deep golden-brown color; hollow sound when tapped on the bottom; crispy edges
Tip: If the sesame seeds are browning too quickly, tent the pans loosely with foil for the last 5 minutes, then remove to finish crisping.
Cool
- Transfer the breadsticks to a cooling rack and let them cool for 10–15 minutes.
- They will firm up and become even crispier as they cool.
- The sourdough interior will set and become less chewy.
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Ready when: Breadsticks are cool enough to handle and are firm and crispy
Tip: Do not wrap or cover the breadsticks while cooling, or they will become chewy from steam.
Good to know
Tips
- Dried anchovies vary in size and intensity. If yours are large, break them in half. If they seem very strong (fishy), soak them briefly in water and pat dry to mellow the flavor.
- Gochugaru is coarser than cayenne and has a fruity, slightly sweet fermented note. Do not substitute with regular chili powder, which will burn easily and taste bitter.
- Sourdough fermentation is temperature-dependent. If your kitchen is cool, add extra time; if warm, reduce it. Poke the dough gently—if it springs back slowly with a slight indent remaining, it is ready.
- For a crispier finish, brush the baked breadsticks with a light coat of sesame oil while still warm (just out of the oven). This adds shine and intensifies the sesame flavor.
Make ahead
You can prepare the dough through step 2 (end of bulk fermentation) up to 2 days ahead. After bulk ferment, cover and refrigerate. Cut, fill, and shape the breadsticks straight from cold dough (no thawing needed), then let them proof for 30–40 minutes at room temperature before baking. Alternatively, shape the breadsticks, freeze them on a tray until solid (about 2 hours), then transfer to a freezer bag and freeze for up to 1 month. Bake straight from frozen, adding 5–8 minutes to the baking time.
Storage & reheating
Room temperature (uncovered): 1 day. Crisp breadsticks best served the day they are baked. Refrigerator (airtight container): 3 days; they will soften slightly. Reheat in a 350°F (175°C) oven for 3–5 minutes to re-crisp. Freezer (airtight container or freezer bag): up to 1 month. Thaw at room temperature for 1 hour, then reheat in a 350°F (175°C) oven for 5–7 minutes until crispy.
Substitutions
- dried anchovies (small, 1–1.5 inches / 2.5–4 cm long) → Roasted, salted pumpkin seeds (pepitas) or unsalted roasted peanuts. The breadsticks will lose the umami depth but gain a different textural crunch. Use the same weight or amount.
- gochugaru (Korean red chili flakes) → A mix of 2 tablespoons smoked paprika + 1 tablespoon cayenne pepper, adjusted to taste for heat. You will lose the fruity, fermented notes of gochugaru. Smoked paprika adds complexity; reduce cayenne if you prefer less heat.
- roasted sesame oil → Extra-virgin olive oil. The breadsticks will be less aromatic and nutty. Use the same volume. The flavor will be lighter and more Mediterranean.
- active sourdough starter (fed 4–6 hours before, bubbly and at peak) → 5 g (1 teaspoon) instant yeast mixed into the dough with the flour, reducing bulk fermentation to 45–50 minutes. The bread will be less tangy and lack sourdough's signature complexity, but the texture and structure will be similar.
