Our favorite soft and simple breadsticks with sourdough or yeast options and whole grain or white flour options as well.
Crispy or Soft
Are you a crisp, crunchy breadstick person or a soft, tender breadstick person? Me? I’m all for the soft, tender breadsticks. They are my jam. Adding one to a meal, elevates the meal tenfold – in my humble opinion.
These breadsticks are a favorite. I have been making them for years and they are always a hit with anyone I serve them to. Except for those people who hate delicious things. If they hate delicious things, they do not like these breadsticks.
Sourdough or Yeast or Both
If you are a sourdough user you can use sourdough to make this recipe. That is how I make them most of the time.
If you are short on time, you can do sourdough as well as a small amount of yeast to decrease the rise time.
If you are not a sourdough person, you can just use yeast. They are yummy in all their varieties, that’s part of the reason I love this recipe so very much – it is flexible.
Whole Grains or Not
I typically make this recipe with half whole grain flour. They are still soft and tender and fluffy but you get that boost of nutrition and fiber from the whole grains. You can absolutely add more whole grain if you want. I have done them 100% whole grain and they are less fluffy but still delicious.
The buttery spread at the end gives these breadsticks the best flavor. You can do regular butter. You can use your favorite dairy free butter. You can use extra virgin olive oil or even a combo of olive oil and butter. It turns out delicious however you do it – so yummy.
Breadsticks
Breadstick Dough:
1 1/2 cups warm water
¼ cup melted butter or extra virgin olive oil
2 tablespoons honey
1 cup sourdough starter or 1 tablespoon yeast (I use SAF yeast) or ½ cup sourdough starter and 1 teaspoon yeast (see note)
1 large egg, optional but helpful when using whole grains
1¼ teaspoons salt
2 cups whole grain flour (or all-purpose flour)
2-2½ cups all-purpose flour
Breadstick Topping:
4 tablespoons butter or extra virgin olive oil or a combo of the two
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon italian seasoning blend
Directions
In the bowl of a stand mixer (I use a Bosch) add the water, butter or oil, honey, yeast or starter, egg (if using), salt and whole grain flour. On low speed, mix until well combined.
Add 2 cups of the additional flour and mix. Run until the mixture starts to clear the side of the bowl.
If it doesn’t clear the side of the bowl once it is combined, add a bit more flour and mix again. Add more flour slowly until the dough clears the side of the bowl and you can touch the dough gently without getting dough stuck to your finger.
Cover the dough and let rise until doubled.
*Sourdough Version
If you are using only sourdough as your leavening, it can take from 6-8 hours to double, depending on the warmth of your kitchen and the strength of your starter. If I am making these breadsticks for dinner I will start the dough first thing in the morning so they are ready by dinner.
*Yeast Version
A yeast only version will double in 1-2 hours.
*Sourdough and Yeast Version
If I am short on time, I will do a sourdough and yeast version. The amount of sourdough is flexible, you can add 1/2 to one whole cup of sourdough starter in this recipe. The yeast is also flexible. I have added as little as 1/4 teaspoon of yeast and it still helps decrease the rise time. If I add the whole teaspoon of yeast, the dough will rise in my kitchen in about 3 hours.
The benefit of adding sourdough into this recipe, even while still using yeast, has to do with taste and health. The sourdough flavor is very mild when using some yeast, but it adds a depth of flavor that only comes with the slower rise time. Sourdough starter has good healthy bacteria and you will still benefit from having some starter in your bread. All of the grain isn’t “processed” like it is with the 100% sourdough version but some of it is better than none of it.
…Back to the Directions
Once the dough has doubled, spread a small amount of oil on your countertop. Dump the dough on the oil. Roll the dough to about 1/2 inch thick. Using a pizza cutter or a knife, cut the dough into strips of desired length.
Transfer the dough strips to a baking sheet. Cover the sheet and allow the breadsticks to rise again. Your rise time will depend again on the leavening you used. Rise time can be anywhere from 30 minutes to 2 hours.
Once your dough sticks have doubled in size, place them in a preheated oven. Bake at 400 degrees for 15-20 minutes. While your breadsticks are baking, mix up the breadstick topping.
Once the edges of the breadsticks are just barely beginning to brown you will remove them from the oven. Brush the baked breadsticks with the delicious topping and serve!
