Sourdough Spanish Idiazabal and Roasted Garlic Breadsticks
Crispy, golden breadsticks made with sourdough discard, studded with nutty Idiazabal cheese and sweet roasted garlic cloves, finished with smoked paprika and sea salt. These Basque-inspired sticks are ideal for dipping in soup, serving alongside cheese, or enjoying as a snack. The sourdough discard creates a light, airy crumb with subtle tang.
- Prep
- 20 min
- Cook
- 20 min
- Wait
- 1 hr 30 min
- Total
- 2 hr 10 min
- Makes
- 12 breadsticks
Steps
Before you start
- Have sourdough discard at room temperature and recently fed (active and bubbly)
- Roast garlic cloves ahead of time or use store-bought roasted garlic
- Line two large baking sheets with parchment paper
- Preheat oven to 400°F (200°C) 15 minutes before baking
Mix the dough
- In a large bowl, combine the sourdough discard, flour, olive oil, water, and salt.
- Stir with a wooden spoon until a shaggy dough forms, about 1 minute.
- The dough should be slightly sticky but hold together.
- Add the grated Idiazabal cheese and chopped roasted garlic, then fold them in gently until evenly distributed throughout, about 1 minute more.
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Ready when: Dough is cohesive and cheese and garlic are evenly mixed throughout
Tip: Don't overmix; gentle folding keeps the dough light and prevents developing too much gluten, which would make the breadsticks tough.
First rise
- Cover the bowl loosely with a kitchen towel or plastic wrap.
- Let the dough rise at room temperature (65–75°F / 18–24°C) for 45 minutes.
- The dough should become noticeably puffy and slightly increased in volume, though this is a short rise.
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Ready when: Dough is visibly puffier and jiggles slightly when the bowl is gently moved
Tip: If your kitchen is cold, place the bowl in a turned-off oven with the light on for a warmer environment.
Shape the breadsticksOven 400°F / 205°C
- Preheat your oven to 400°F (200°C).
- Lightly flour a clean work surface.
- Turn the dough out onto the surface and gently pat it into a rough 8×6-inch (20×15 cm) rectangle, about ½ inch (1.3 cm) thick.
- Dust with a bit more flour if sticky.
- Using a pastry cutter, pizza wheel, or sharp knife, cut the dough into 12 strips roughly ¾ inch (2 cm) wide and 6 inches (15 cm) long.
- Gently stretch each strip to about 8 inches (20 cm) long and place on the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart.
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Ready when: All 12 breadsticks are cut and arranged on the baking sheets
Tip: Don't stretch the strips too much or they'll tear; a gentle pull is enough. Uneven sizes are fine—this gives rustic charm.
Second rise
- Cover the shaped breadsticks lightly with a kitchen towel or plastic wrap.
- Let them rise at room temperature for 30 minutes.
- They should become noticeably puffier and slightly springy to a light touch.
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Ready when: Breadsticks are visibly puffier; when gently poked, they slowly spring back halfway
Tip: If you're baking in a cold kitchen, try placing the baking sheets on the oven rack with the oven light on (door closed) to warm them gently.
Finish and bakeOven 400°F / 205°C
- Lightly brush or sprinkle the top of each breadstick with a tiny amount of water, then dust with the smoked paprika.
- Top with fleur de sel if desired.
- Bake in the preheated 400°F (200°C) oven for 18–22 minutes, until the breadsticks are golden brown on the edges and pale golden on top, with some slight caramelization on the corners.
- The breadsticks should sound hollow when tapped underneath.
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Ready when: Edges are golden brown, tops are pale golden, and breadsticks sound hollow when tapped on the bottom
Tip: Don't open the oven door for the first 15 minutes; this helps them rise and bake evenly. If the tops brown too quickly, loosely tent with foil for the last few minutes.
Cool and serve
- Transfer the breadsticks to a wire rack or clean kitchen towel and let them cool for 5 minutes.
- Serve warm or at room temperature.
- They're delicious on their own, with a sharp cheese course, or as a dip for soup.
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Ready when: Breadsticks are cool enough to handle without burning your fingers
Tip: They continue to crisp as they cool, so don't wrap them immediately if you prefer them crunchy.
Good to know
Tips
- Idiazabal cheese is a traditional Spanish cow's milk cheese from the Basque region. If you can't find it, look for it at a good cheese shop or Spanish specialty store; its smoky, nutty character is worth seeking out.
- Roasting your own garlic: wrap a whole head in foil, roast at 400°F (200°C) for 35–40 minutes until the cloves are soft and golden, then squeeze out the individual cloves. This keeps for up to a week in the fridge and is wonderful to have on hand.
- The sourdough discard must be bubbly and active (fed 4–8 hours before use). If your starter is sluggish, the breadsticks may not rise as well. A vigorous, recently fed starter is key to light, airy breadsticks.
- For a chewier texture, reduce the oven temperature to 375°F (190°C) and bake 3–5 minutes longer. For extra-crispy breadsticks, bake a few minutes longer until they're deeper golden brown.
Make ahead
You can prepare the shaped, unrisen breadsticks on a baking sheet, cover tightly with plastic wrap, and refrigerate for up to 8 hours. Bring to room temperature and let them rise for 45 minutes before baking. Alternatively, freeze the shaped, unbaked breadsticks for up to 2 weeks; bake from frozen, adding 5–7 extra minutes to the baking time.
Storage & reheating
Store cooled breadsticks in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a freezer bag for up to 3 weeks. Reheat in a 350°F (175°C) oven for 5 minutes until warmed through and crispy again.
Substitutions
- Idiazabal cheese → Manchego or aged Gruyère cheese. Idiazabal has a unique smoky, nutty flavor, but other firm aged cheeses will give a delicious result. Use the same weight and grate finely.
- roasted garlic cloves → 3–4 minced raw garlic cloves mixed with 1 teaspoon of olive oil. Raw garlic will be sharper; roasted is milder and sweeter. Adjust quantity to taste.
- smoked paprika (pimentón de la Vera) → Sweet paprika or regular paprika. You'll lose the characteristic smoke flavor but retain the color and mild pepper taste. Use the same amount.
- active sourdough discard → 1 cup (240 ml) of active all-purpose flour starter or 1 teaspoon instant yeast mixed with ¼ cup (60 ml) warm water. Instant yeast won't give the same tangy sourdough flavor, but the breadsticks will still rise and bake well.
