Recipes
Sourdough Breadsticks: Soft or Crispy, Your Choice
Make pillowy garlic-butter breadsticks or crunchy grissini from one sourdough dough. Both methods explained.
Sourdough breadsticks can be soft and buttery (like the restaurant kind) or thin and crispy (grissini) from the same basic dough — the difference is how thin you roll them and how long you bake. Naturally leavened, they have more flavor than yeasted versions.
Dough
- 400g bread flour
- 100g active starter
- 240g water
- 8g salt
- 20g olive oil
Schedule
| Step | Time |
|---|---|
| Mix | 10 min |
| Bulk ferment | 4–6 hrs |
| Shape | 20 min |
| Proof (soft) | 1–2 hrs |
| Bake | 12–20 min |
Soft breadsticks
- After bulk, divide and roll into thick ropes.
- Proof until puffy (1–2 hours).
- Bake at 400°F for 12–15 minutes.
- Brush with garlic butter and parmesan while warm.
Crispy grissini
- After bulk, roll dough very thin and long.
- Skip the long proof — bake right away.
- Bake at 350°F for 15–20 minutes until crisp and golden.
- Optional: brush with oil and sprinkle with sesame, salt, or rosemary before baking.
Flavor add-ins
| Flavor | Add |
|---|---|
| Garlic parmesan | Garlic butter + cheese after baking |
| Rosemary sea salt | Brush oil, top before baking |
| Everything | Everything-bagel seasoning |
| Cheesy | Roll in grated cheese before baking |
Frequently asked questions
Soft or crispy — which uses more time?
Soft ones need a proof; crispy grissini bake straight after shaping, so they're faster.
Can I use discard?
For crispy grissini, partly — but you'll want some active starter or a pinch of yeast for any rise. Soft breadsticks need an active starter.
How do I store them?
Soft: eat fresh or freeze. Crispy: airtight container, stays crunchy for a week.
One dough, two textures. SourdoughAI helps you time the bulk and proof so both versions turn out right.