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Cheesy Sourdough Breadsticks Recipe

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3.8 from 32 reviews

  • Author: Diane
  • Total Time: 11 hours 5 minutes
  • Yield: 20-24 breadsticks

Description

These Cheesy Sourdough Breadsticks combine the tangy depth of sourdough with a flavorful blend of mozzarella, parmesan, and Italian herbs. Perfectly crisp on the outside and soft inside, these breadsticks are an ideal snack or appetizer, made using a natural levain for rich flavor and light crumb.

Ingredients

Levain

  • 50 grams ripe sourdough starter (about 3 Tablespoons)
  • 50 grams all purpose flour (about 6 Tablespoons)
  • 50 grams water (about 3 Tablespoons, see recipe notes on temperature)

Dough

  • 150 grams ripe levain (100% hydration, scant 2/3 cup)
  • 160 grams water (about 2/3 cup, see recipe notes on temperature)
  • 315 grams bread flour (about 2 1/3 cups)
  • 6 grams granulated sugar (about 1 teaspoon)
  • 6 grams salt (about 1 teaspoon)

Topping and Finishing

  • 3 grams garlic powder (about 1 teaspoon)
  • 25 grams olive oil (about 2 Tablespoons, reserved for the pan)
  • 200 grams shredded mozzarella cheese (about 2 cups)
  • 50 grams shredded parmesan cheese (about 1/2 cup)
  • 3 grams dried basil (about 1 teaspoon)
  • 3 grams dried oregano (about 1 teaspoon)
  • 3 grams garlic powder (about 1 teaspoon)
  • 1 gram salt (about 1/4 teaspoon)
  • 25 grams olive oil (about 2 Tablespoons, reserved for brushing on the dough)

Instructions

  1. Prepare Levain: Combine 50 grams ripe sourdough starter with 50 grams all purpose flour and 50 grams water at about 78-80ºF. Mix until well combined, cover, and let it ferment for 3-4 hours at 78-80ºF until it doubles in size and becomes bubbly and active. This levain will be used as the leavening agent for the breadsticks.
  2. Mix Dough: In a medium bowl, mix together 150 grams ripe levain, 160 grams water at about 78-80ºF, 315 grams bread flour, 6 grams sugar, and 6 grams salt. Stir until a rough dough forms.
  3. Knead Dough: Knead the dough by hand about 15-20 times until it forms a rough ball. This developing gluten will give structure to the breadsticks.
  4. Bulk Fermentation: Cover the bowl with the dough and place it in a warm spot maintained at 78-80ºF for 4-5 hours, or until the dough puffs up and nearly doubles in size, indicating active fermentation.
  5. Prepare Baking Sheet: Lightly coat a half-sheet rimmed metal baking sheet with 2 tablespoons of olive oil to prevent sticking. If desired, place parchment paper before oiling for extra non-stick assurance.
  6. Shape Dough: Transfer the risen dough onto the prepared sheet. Gently stretch and pull it into a roughly 15 x 10-inch rectangle, covering most of the pan. If the dough resists, allow it to rest briefly and try again; patch any tears with small dough pieces.
  7. Proof Dough: Cover the baking sheet loosely with plastic wrap and place in a warm 78-80ºF environment for 1-3 hours to allow the dough to puff up more. The longer this proof, the fluffier the breadsticks.
  8. Prepare Cheese Topping: In a small bowl, combine 200 grams shredded mozzarella, 50 grams shredded parmesan, 3 grams dried basil, 3 grams dried oregano, 3 grams garlic powder, and 1 gram salt. Mix well to evenly distribute flavors.
  9. Top Dough: Brush the proofed dough lightly with 2 tablespoons olive oil, then evenly sprinkle the cheese and herb mixture over the surface.
  10. Bake: Preheat your oven to 425ºF with a baking steel or stone inside if you have one for improved bottom crispness. Place the pan directly on the baking steel or stone (or just directly on the oven rack if you lack these). Bake for 15-20 minutes until the breadsticks are golden brown, crisp on the outside, and soft inside.
  11. Cool and Serve: Remove the breadsticks from the oven; let cool for a few minutes to set. Slice into 20-24 breadsticks. Serve warm with marinara sauce or your favorite dip.

Notes

  • Maintain water and dough temperature around 78-80ºF to optimize fermentation time and dough activity.
  • If levain is unavailable, you may substitute with an equal amount of active sourdough starter.
  • Use a bread proofer or an oven with the light on to maintain consistent warm temperatures for rising phases.
  • For non-stick baking, parchment paper can be used beneath the oil on the baking sheet.
  • Leftover breadsticks can be stored in an airtight container and reheated in the oven for best texture.
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://eatwithdiane.com/cheesy-sourdough-breadsticks-recipe/