Sourdough Garlic Parmesan Breadsticks

Sourdough Garlic Parmesan Breadsticks (same day recipe)

The night before you mix your dough, make a sweet starter for your breadsticks. I like this option as it reduces some of the “sour” taste from the bread. 

Sweet Starter: 

20 grams ripe starter

30 grams granulated white sugar (reduce to 20 grams if you want tartier breadsticks) 

100 grams bread flour

100 grams water 

Mix in a clean mason jar. Stir and cover- set aside to proof overnight. 

Next morning mix in a stand mixer:

250 g whole milk (room temperature or 78 degrees, warmed on low in pot on stove for desired temperature )

3 Tablespoons unsalted butter, melted

Whisk together. Make sure this mixture is cooled to 78 degrees prior to adding starter, or you will kill your yeast activity. Cold milk can be used but may lengthen your proofing time.

Next add:

200 grams sweet starter

400 grams bread flour 

10 g salt

Mix starter, flour, and salt into wet ingredients on medium/low with dough hook until you see a smooth lump of dough (5-6 minutes). Dough should be firm and smooth. 

Transfer dough to a clear straight edge container that is sprayed with oil and cover loosely with plastic wrap. Watch for dough to proof 50 percent. This took 8 hours in my oven with the light on. The milk and butter weigh the dough down, so proofing may be a lengthier process. Be aware you may see a little melted butter in the bowl, that’s okay. Continue on. (If you choose, dough can be refrigerated overnight after proofing. You’ll just continue with following steps after refrigeration.) 

When your dough is proofed- transfer dough to a non-floured surface. If you have dough sticking, spray surface with coconut oil to help shape (dough will separate when you bake if you use flour on surface). Using a kitchen scale, measure out 10 balls weighing roughly 90 grams. Roll into a log the length you desire, and tuck ends. Transfer to a cookie sheet lined with parchment. Cover breadsticks and allow to proof in warm spot for 2 hours (if you refrigerate overnight, you may want to proof 3 hours). I did this in my oven with the light on to create a warmer environment. They won’t quite double that’s ok- this happens during baking. Preheat oven to 400 F and bake 25 minutes, you should see a golden brown crust when breadsticks are done. Transfer to cooling rack. 

Now make your garlic butter topping.

In a small bowl add:

4 Tablespoons salted butter, melted

1/2 teaspoons granulated garlic 

Mix together well. Brush several coats over top of warm breadsticks. 

Sprinkle with finely ground Parmesan cheese. Enjoy warm!

Makes 10 breadsticks 

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