Salty Sourdough Breadsticks
If you're craving something warm, soft, and snacky ,these salty sourdough breadsticks are it. They're soft from the milk, butter, and egg, have that depth of flavor thanks to sourdough starter, and are finished with a classic salty topping that reminds me of breads at Balkan bakeries. They're perfect for soup night, or even better, sharing boards!
If you love things salty and snackable, you'll also want to try my quick sourdough discard pretzels or my sourdough discard garlic knots. Both are perfect when you want that same soft, tear-and-share energy with a different shape and flavor.
Quick Look
- Prep Time: about 45 minutes
- Bulk Fermentation: 5-6 hours
- Final Proof: 6-7 hours
- Cook Time: 15 minutes
- Total Time: about 12-14 hours
- Servings: 8 breadsticks
- Difficulty: Intermediate
- Baking Method: Oven
- Best For: Snacking, soups, sharing
Jump to:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Salty Sourdough Breadsticks
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Salty Sourdough Breadsticks
- Other Delicious Recipes
- Salty Sourdough Breadsticks
- Need Help Tweaking This Recipe?
- Other Sourdough Bread Recipes You'll Love
- Marble Rye Sourdough Bread
- Giraffe Sourdough Sandwich Bread
- Lazy Sourdough Tangzhong Sandwich Bread
Important Ingredients
- Active sourdough starter provides rise and mild sourdough flavor.
- Milk, butter, and egg make the breadsticks soft and tender.
- Salty topping paste adds a nostalgic finish.
See recipe card for quantities.
Substitutions & Variations
- You can replace milk with water for a lighter texture.
- Add sesame seeds or poppy seeds on top if you're not a fan of the salty topping.
How to Make Salty Sourdough Breadsticks
Step 1: In a mixing bowl, combine the sifted flour, milk, water, sugar, egg, and sourdough starter (Image 1). Knead until a rough dough forms. Cover and let it rest for 15 minutes.
Step 2: Add the butter and salt and continue kneading until the dough becomes smooth, elastic, and soft (Image 2).
Step 3: Over the next two hours, perform four sets of stretch and folds, spacing them about 30 minutes apart (Image 3).
Step 4: After the final fold, cover the dough and let it rise at room temperature for about 3 to 4 hours, until visibly puffed (Image 4).
Step 5: Turn the dough out onto your work surface and divide it into 8 equal pieces (Image 5). Shape each piece into a long breadstick.
Step 6: Arrange the breadsticks on a parchment-lined baking tray (Image 6). Cover loosely with plastic wrap or a cut-open freezer bag and let them rise for about 6 to 7 hours, until very puffy and light.
Step 7: To prepare the egg wash, whisk the egg with the cream until smooth (Image 7). For the salty topping, mix the flour, water, and salt into a smooth paste. Stir it again just before using, as it tends to settle.
Step 8: Brush each breadstick gently with the egg wash (Image 8).
Step 9: At this point, you can decide when to add the salty topping (Image 9). If you pipe it on before baking, it will melt slightly into the dough and stay softer. If you prefer a more defined topping, bake the breadsticks halfway, remove them briefly from the oven, pipe the topping on, and return them to the oven to finish baking.
Step 10: To apply the topping, spoon it into a freezer bag, snip off a small corner, and pipe it over the breadsticks (Image 10).
Step 11: Bake in a fully preheated oven for about 15 minutes, until golden brown (Image 11).
- With convection (fan): Bake at 225°C / 435°F
- Without convection (no fan): Bake at 235°C / 455°F
Step 12: Let the breadsticks cool slightly on a rack before serving (Image 12). They are best enjoyed fresh but stay soft for several hours.
Hint: the long final proof makes them extra fluffy, but it also means they can deflate if you press too hard. When you egg wash, use a soft pastry brush and barely skim the surface.
Baking Schedule
- Morning: Mix dough and rest
- Late morning: Stretch and folds
- Afternoon: Bulk rise
- Evening: Shape and final proof
- Late evening: Bake
💭Crucial Success Tips
The key to great salty sourdough breadsticks is proofing until they're truly puffy. Under-proofed breadsticks bake up tight and bready instead of soft and tender. If your kitchen is cool, the final proof may take longer than the clock says. Go by look and feel: the dough should look lighter, the breadsticks should feel airy, and a gentle poke should spring back slowly.
Recipe FAQs
Yes. salty sourdough breadsticks can be shaped and proofed the same day, then baked when you're ready. If you need more flexibility, you can proof salty sourdough breadsticks a little earlier in the day and bake closer to dinner, but don't let them over-proof or they can deflate when brushed and topped.
Salty sourdough breadsticks are usually dense when the dough did not ferment long enough, the starter was not active, or the final proof was cut short. For fluffy salty sourdough breadsticks, use bubbly starter and proof until the sticks look very puffy and feel light.
You can add the topping either before baking or halfway through. If you pipe it before baking, the topping on salty sourdough breadsticks melts slightly and stays softer. If you add it halfway through, the topping on salty sourdough breadsticks stays more defined and looks more crisp and classic.
How To Store Salty Sourdough Breadsticks
Store at room temperature in a covered container for up to 1 day. These breadsticks are best fresh. Freezing is not recommended, as the topping softens when thawed.
Other Delicious Recipes
- Marble Rye Sourdough Bread
- Giraffe Sourdough Sandwich Bread
- Lazy Sourdough Tangzhong Sandwich Bread
- Sourdough Guinness Bread
If you tried these salty sourdough breadsticks or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Salty Sourdough Breadsticks
Ingredients
Dough:
- 400 g all purpose flour
- 200 g milk
- 80 g water
- 120 g active sourdough starter
- 1 egg
- 8 g salt
- 8 g sugar
- 16 g butter
Egg Wash:
- 1 tablespoon heavy cream or whipping cream
Salty Topping:
- 80 g white flour
- 80 g water
- 20 g salt I use about 18g for a balanced saltiness
Instructions
- In a mixing bowl, combine the sifted flour, milk, water, sugar, egg, and sourdough starter. Knead until a rough dough forms. Cover and let it rest for 15 minutes.
- Add the butter and salt and continue kneading until the dough becomes smooth, elastic, and soft.
- Over the next two hours, perform four sets of stretch and folds, spacing them about 30 minutes apart.
- After the final fold, cover the dough and let it rise at room temperature for about 3 to 4 hours, until visibly puffed.
- Turn the dough out onto your work surface and divide it into 8 equal pieces. Shape each piece into a long breadstick.
- Arrange the breadsticks on a parchment-lined baking tray. Cover loosely with plastic wrap or a cut-open freezer bag and let them rise for about 6 to 7 hours, until very puffy and light.
- To prepare the egg wash, whisk the egg with the cream until smooth. For the salty topping, mix the flour, water, and salt into a smooth paste. Stir it again just before using, as it tends to settle.
- Brush each breadstick gently with the egg wash.
- At this point, you can decide when to add the salty topping. If you pipe it on before baking, it will melt slightly into the dough and stay softer. If you prefer a more defined topping, bake the breadsticks halfway, remove them briefly from the oven, pipe the topping on, and return them to the oven to finish baking.
- To apply the topping, spoon it into a freezer bag, snip off a small corner, and pipe it over the breadsticks.
- Bake in a fully preheated oven for about 15 minutes, until golden brown.- With convection (fan): Bake at 225°C / 435°F- Without convection (no fan): Bake at 235°C / 455°F
- Let the breadsticks cool slightly on a rack before serving. They are best enjoyed fresh but stay soft for several hours.
