Salty Sourdough Breadsticks

Delicious homemade bread sticks with icing, ideal for baking enthusiasts and bread lovers.

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!

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Prep Time 45

Cook Time 15

Fermentation Time 14

Total Time 15

Servings 8 breadsticks

Calories 279

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.

Notes

After completing the stretch and folds, you can let the dough rise for another 2 to 3 hours at room temperature, then refrigerate it overnight. The next day, shape the breadsticks straight from the fridge and let them rise until very puffy before baking.

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