500gramsunbleached all-purpose flour or bread flour
Garlic Butter:
4Tablespoonsunsalted butter
1teaspoonminced garlic
¼teaspoonItalian herb seasoning
Instructions
Feed your sourdough starter and let it rise at room temperature until it doubles in size with bubbles on the surface and sides of the jar.
In a large mixing bowl or the bowl of a stand mixer, combine your active starter, melted butter, sugar, water, salt, and flour.
Knead the dough by hand for about 10 minutes or until you get a smooth dough. You can use a stand mixer with a dough hook on medium speed for 8-10 minutes.
Let the dough rise to about 50-70% during bulk fermentation at room temperature or in a warm place. This will take about 6-7 hours.
Transfer the breadstick dough to your work surface that has been dusted with a little flour.
Using a pizza cutter or bench scraper, divide the dough into 12 equal pieces, each weighing approximately 80g.
Roll each piece of dough into a 6-7 inch log shape and then place them on parchment paper-lined baking sheets.
Cover the shaped breadsticks with a damp towel, clean tea towel, or loosely with cling film.
Let them rise until they become puffy and rise by about 30%. This will take 1-2 hours depending on how warm your kitchen is.
Preheat your oven to 400°F. Bake the breadsticks in the preheated oven for 20 minutes or until golden brown, rotating the pan halfway through.
While baking, prepare the garlic butter by melting 4 tablespoons of butter, Italian seasoning, and crushed garlic in a small saucepan.
Remove the fluffy breadsticks from the oven and brush each of them with warm garlic butter.
Enjoy!
Notes
Sourdough breadsticks can stay fresh for several days at room temperature if stored in a bread bag, ziplock bag, or airtight container. You can also freeze them for up to a month for longer storage.