Sourdough Breadsticks

Recipe by Galley Wench
READY IN: 1hr 30mins




  • Blend together the dry ingredients in mixing bowl; make a well in the center.
  • Pour in sourdough starter and olive oil and mix on low; adding additional water and flour as needed.
  • Optional: Add 1/2 cup grated parmesan cheese.
  • Knead for approximately 6-8 minutes until dough is smooth and elastic.
  • NOTE: For Pizza Bread Sticks: Add pepparoni and grated parmesan cheese once the flour has been incorporated (approximately 3 minutes after kneading started).
  • Remove from bowl and form into a ball and place in a bowl that has been sprayed with non-stick cooking spray, turning once to coat the top.
  • Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/2 - 2 hours (depending on your starter and the temperature of your kitchen).
  • Turn dough onto floured work surface and gently pull (do not roll) into a rectangle approximately 16 x 8 x 1/2 inches.
  • Using a pizza cutter, cut dough into 10-12 pieces.
  • For Pizza Breadsticks; Cut each stick slightly wider, place mozzarella sticks in the center of the dough and fold over to totally encase the cheese with dough. (See Note Below).
  • Place sticks 2 inches apart on pizza peel (or back of pizza pan) covered with parchment paper.
  • Cover with a damp towel and allow to rise until doubled, about 45 minutes(this will vary depending on your sourdough starter and kitchen temperature).
  • Place baking stone in oven and preheat to 375 degrees F.
  • Bruh tops of dough with olive oil and sprinkle with preferred topping.
  • Bake for 12-15 minutes until bottoms are light brown.
  • Serve warm.
  • Note: If you plan to freeze or serve later, bake plain,;cool on wire rack and store in plastic ziplock bag. Just before serving, brush tops with butter or olive oil and sprinkle on preferred topping and pop into a hot oven for a couple minutes.