Sourdough Korean Soy Garlic and Sesame Breadsticks

Name: Sourdough Korean Soy Garlic and Sesame Breadsticks
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 24 servings
Cuisine: Korean
Ingredients: 1 cup (240 ml) active sourdough starter (fed 4–8 hours prior, bubbly and doubled), at room temperature, bubbling and at peak rise; 2¾ cups (345 g) all-purpose flour; ¾ cup (180 ml) water, room temperature; 1½ tsp (9 g) kosher salt; 1 tbsp (14 g) unsalted butter, melted; 3 tbsp (45 ml) soy sauce (low-sodium or regular); 5 cloves garlic cloves, minced finely; 1½ tbsp (22 ml) toasted sesame oil; 2 tbsp (28 g) unsalted butter; ¾ tsp (4 g) light brown sugar; ½ cup (80 g) white sesame seeds, toasted; 3 tbsp (30 g) black sesame seeds (optional); fleur de sel or Maldon sea salt (optional)

From the MyKitchenBank Kitchen

Crispy, savory breadsticks made with active sourdough starter, brushed with a caramelized soy-garlic glaze and topped with toasted sesame seeds. The tang of sourdough mingles with umami-rich soy sauce and aromatic garlic for an addictive snack that's perfect alongside soups, or on their own.

Prep: 30 min
Cook: 25 min
Wait: 2 hr 30 min
Total: 3 hr 25 min
Makes: 24 breadsticks (about 4 inches long)

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Ingredients

24 servings

Dough
1 cup (240 ml) active sourdough starter (fed 4–8 hours prior, bubbly and doubled), at room temperature, bubbling and at peak rise
2¾ cups (345 g) all-purpose flour
¾ cup (180 ml) water, room temperature
1½ tsp (9 g) kosher salt
1 tbsp (14 g) unsalted butter, melted
Glaze
3 tbsp (45 ml) soy sauce (low-sodium or regular)
5 cloves garlic cloves, minced finely
1½ tbsp (22 ml) toasted sesame oil
2 tbsp (28 g) unsalted butter
¾ tsp (4 g) light brown sugar
Topping
½ cup (80 g) white sesame seeds, toasted
3 tbsp (30 g) black sesame seeds (optional)
fleur de sel or Maldon sea salt (optional)

Equipment (6)

Large mixing bowl
Stand mixer with dough hook (or knead by hand)
Two 18×13-inch (45×33 cm) rimmed baking sheets, lined with parchment paper
Small saucepan
Pastry brush
Sharp knife or bench scraper

Steps

Before you start

Ensure your sourdough starter is active and bubbly (fed 4–8 hours before, at peak rise)
Have all ingredients at room temperature
Preheat oven to 425°F (220°C) 15 minutes before baking

1
Mix the dough
- In a large mixing bowl or stand mixer, combine the active sourdough starter, all-purpose flour, room-temperature water, and kosher salt.
- If using a stand mixer with dough hook, mix on medium speed for 8–10 minutes until the dough comes together and is smooth and slightly sticky.
- If kneading by hand, stir with a wooden spoon until shaggy, then knead on a work surface for 10–12 minutes until the dough is elastic and only slightly tacky.
- Drizzle in the melted butter and mix until fully incorporated (about 2 minutes in the mixer or by hand).
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Ready when: Dough is smooth, elastic, and slightly sticky; butter is fully worked in.
Tip: Don't overmix after adding butter—just enough to fully combine, or the dough will become tough.
2
First rise
- Transfer the dough to a lightly oiled bowl and cover with a damp cloth or plastic wrap.
- Let it rise at room temperature for 90 minutes until nearly doubled in size.
- The dough should feel airy but still hold its shape when you poke it.
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Ready when: Dough has nearly doubled; a finger poke leaves a slow-filling indent.
Tip: If your kitchen is cool (below 70°F/21°C), add 15–20 minutes to the rise time.
3
Shape the breadsticksOven 425°F / 220°C
- Preheat the oven to 425°F (220°C).
- Turn the dough out onto a lightly floured work surface and gently pat it into a 12×9-inch (30×23 cm) rectangle without overworking it.
- Using a sharp knife or bench scraper, cut the dough into 24 sticks, each roughly 4 inches long and ½ inch wide.
- Arrange them on two parchment-lined baking sheets, spacing them about 1 inch apart (12 breadsticks per sheet).
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Ready when: Dough is cut into uniform sticks and arranged on baking sheets.
Tip: Keep the dough slightly moist when cutting—a sticky dough holds its shape better and won't compress when handled.
4
Second rise
- Cover both baking sheets with a damp cloth and let the shaped breadsticks rise for 45–60 minutes at room temperature until they're puffy and increase in size by about 50%.
- They should feel light when you touch them gently.
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Ready when: Breadsticks are noticeably puffy and increase in bulk by 50%.
Tip: In a warm kitchen (above 75°F/24°C), watch carefully—the rise can happen in 35–40 minutes. Press gently; the dough should spring back slowly.
5
Make the soy-garlic glaze
- While the breadsticks rise, make the glaze.
- In a small saucepan over medium heat, melt 2 tablespoons butter.
- Add the minced garlic and cook for 1–2 minutes, stirring constantly, until fragrant and very lightly golden—do not brown.
- Add the soy sauce, toasted sesame oil, and light brown sugar.
- Stir well and simmer gently for 2–3 minutes until the sugar dissolves and the mixture becomes slightly syrupy.
- Remove from heat and let cool to room temperature (about 5 minutes).
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Ready when: Glaze is syrupy, well-blended, and slightly cooled.
Tip: Keep heat medium and don't walk away—burned garlic tastes bitter. The glaze should be pourable, not thick.
6
Bake the breadsticksOven 425°F / 220°C
- Place both baking sheets in the preheated 425°F (220°C) oven and bake for 20–25 minutes, rotating the sheets halfway through (top to bottom, bottom to top) for even browning.
- The breadsticks are done when they are golden brown all over, slightly darkened on the edges, and firm to the touch.
- They should sound hollow when tapped.
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Ready when: Breadsticks are golden brown throughout, edges slightly dark, and hollow-sounding when tapped.
Tip: Rotate the pans halfway to ensure even browning. If one sheet is browning faster, swap positions immediately.
7
Brush and top the breadsticks
- Remove the hot breadsticks from the oven and immediately brush them generously with the cooled soy-garlic glaze using a pastry brush, working quickly.
- As soon as the glaze is applied, sprinkle the white sesame seeds (and black sesame seeds, if using) generously over the top, along with a pinch of fleur de sel if desired.
- Work in small batches if needed to keep the breadsticks from cooling and the glaze from setting too quickly.
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Ready when: All breadsticks are evenly brushed with glaze and topped with sesame seeds.
Tip: Speed matters here—glaze sets quickly on hot breadsticks. Have your sesame seeds ready in small bowls for fast work.
8
Cool and serve
- Transfer the glazed breadsticks to a wire rack and let them cool for 5–10 minutes.
- They will firm up and become crispier as they cool.
- Serve warm or at room temperature.
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Ready when: Breadsticks are firm to the touch and no longer steaming.
Tip: Eat them the same day for the best texture. They begin to soften after 6–8 hours.

Good to know

Tips

Toast your sesame seeds in a dry skillet over medium heat for 2–3 minutes before using if you want deeper, nuttier flavor. Let them cool before sprinkling.
If your sourdough starter is very weak or hasn't been fed recently, the dough may not rise as quickly. Feed it and wait at least 4–6 hours at room temperature until it's bubbly and doubled before using.
The glaze will caramelize slightly during baking, adding depth. Brushing immediately after baking ensures it adheres and adds shine.
These breadsticks are best served warm with a dipping sauce (try extra sesame oil mixed with a touch of soy sauce or sriracha mayo).

Make ahead

You can prepare the dough up to 12 hours ahead: After mixing, refrigerate it in a covered bowl. Let it come to room temperature (2–3 hours) before shaping and proceeding with the second rise. Alternatively, shape the breadsticks, cover them, and refrigerate overnight; bake from cold (add 5–7 minutes to baking time).

Storage & reheating

Room temperature: Keep in an airtight container for up to 2 days; they will gradually soften. Reheat in a 350°F (175°C) oven for 3–5 minutes to re-crisp them. Freezer: Cool completely, then freeze in a freezer-safe container or bag for up to 1 month. Thaw at room temperature and re-crisp in a 350°F oven for 5–7 minutes.

Substitutions

white sesame seeds → Black sesame seeds only (use ¾ cup / 120 g for full coverage) or a 1:1 mix of white and black. Changes appearance and adds an earthier, slightly more bitter flavor, but works beautifully.
toasted sesame oil → 1½ tablespoons extra-virgin olive oil plus ½ teaspoon grated ginger. Loses some of the toasted sesame character but adds complexity. Not recommended if avoiding dairy; this recipe is already dairy-free otherwise.
light brown sugar → ½ teaspoon honey or ¼ teaspoon white sugar. Honey adds slight floral sweetness; white sugar is neutral. Both work equally well.
all-purpose flour → Bread flour (same weight, 345 g). Results in a slightly chewier, more structured breadstick with more pronounced sourdough tang.