These are great to make ahead on the weekend and pull out of the refrigerator later in the week (when you’re way too exhausted to cook!)
Leaving the sourdough to work for a couple of days definitely contributes to flavor.
Combine all ingredients and knead well. This is a relatively wet dough. Adding some oil to the mix contributes to a nice soft texture (which is a plus in my book when you’re talking breadsticks!)
I put this in an oiled bag (the BS is for breadsticks. Mind out of the gutter) and refrigerated for 4 days.
After refrigeration the dough was ready. I let this come to room temperature (due to multi-tasking) but I think it would be easier to work with if it was still cold. Spread the dough out into a rectangle, and cut strips with a pizza cutter. Twist the dough and place on cookie sheet. You can see my breadsticks are a little twisty turny.
The rise on these is primarily done by Saf Instant Premium yeast. The sourdough starter is there predominately for flavor, but does add some rise power.
Allow to rise until doubled in size (maybe an hour) and bake.
After baking I brushed them with butter and sprinkled with garlic salt.
And served with Instant Pot Sausage Pasta. The kids really just wanted to eat the breadsticks because they were so soft and delicious.
Sourdough Garlic Breadsticks
For the breadsticks
- 1 ½ cups water
- 4 cups flour
- 2 teaspoons instant yeast
- ½ cup unfed sourdough starter
- 2 teaspoons salt
- 3 tablespoons oil
- 3 tablespoons powdered milk
For the topping
- 4 tablespoons melted butter
- Garlic salt
- Combine ingredients for breadsticks and knead for several minutes. Place dough in oiled bag and refrigerate for up to a week. Remove dough from refrigerator and shape into a rectangle. Cut dough into strips with a pizza cutter, twist the dough, and place on cookie sheet. Allow to rise until doubled (approximately an hour to an hour and a half). Bake in preheated 350 degree oven for 22-25 minutes until golden. Brush with melted butter and sprinkle with garlic salt.