Description

These Cheesy Sourdough Breadsticks combine the tangy flavor of naturally fermented sourdough with a rich blend of mozzarella and parmesan cheeses, enhanced by herbs and garlic powder. Perfectly soft and fluffy inside with a golden, crisp crust, these breadsticks are ideal for serving alongside marinara sauce or your favorite dip. This recipe uses a natural levain for a slow-fermented dough, resulting in excellent flavor and texture, baked to perfection on a baking steel or stone.

Ingredients

Levain

50 grams ripe sourdough starter (about 3 Tablespoons)
50 grams water (about 3 Tablespoons, temperature 78-80ºF)
50 grams all-purpose flour (about 6 Tablespoons)

Dough

150 grams ripe levain (100% hydration, scant 2/3 cup)
160 grams water (about 2/3 cup, temperature 78-80ºF)
315 grams bread flour (about 2 1/3 cups)
6 grams granulated sugar (about 1 teaspoon)
6 grams salt (about 1 teaspoon)
3 grams garlic powder (about 1 teaspoon)

For Baking and Topping

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)

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Instructions

Prepare Levain: Mix 50 grams ripe sourdough starter with 50 grams all-purpose flour and 50 grams water (78-80ºF). Cover and let sit for 3-4 hours at 78-80ºF until doubled in size and bubbly. This levain is your natural yeast starter for the recipe.
Mix Dough: In a medium bowl, combine 150 grams ripe levain, 160 grams water (78-80ºF), 315 grams bread flour, 6 grams sugar, 6 grams salt, and 3 grams garlic powder. Mix with hands or a spoon until roughly combined.
Knead Dough: Knead the dough about 15-20 times until it forms a rough ball. This will develop gluten for structure.
Bulk Fermentation: Cover the bowl and place in a warm environment (78-80ºF) for 4-5 hours until puffed and nearly doubled. Maintain temperature to ensure proper fermentation.
Prepare Baking Pan: Spread 2 tablespoons olive oil evenly on a half-sheet rimmed non-stick metal baking sheet. Optionally, place parchment paper first if pan tends to stick.
Shape Dough: Transfer the risen dough onto the prepared pan and gently stretch it into a 15x10-inch rectangle. Let the dough rest and stretch again if it resists, avoiding tears. Patch any tears with small dough pieces.
Proof Again: Cover the shaped dough with plastic wrap and let it proof in a warm place (78-80ºF) for 1-3 hours until puffed and airy. Longer proofing results in fluffier breadsticks.
Prepare Cheese Topping: Toss 200 grams mozzarella, 50 grams parmesan, 3 grams dried basil, 3 grams dried oregano, 3 grams garlic powder, and 1 gram salt in a small bowl.
Top the Dough: Brush the proofed dough with remaining 2 tablespoons olive oil. Evenly sprinkle the cheese and herb mixture over the top.
Bake Breadsticks: Place a baking steel or stone in the oven and preheat to 425ºF. Once heated, place the pan of breadsticks directly on the steel/stone; if unavailable, place pan directly on oven rack. Bake for 15-20 minutes until golden brown, crisp outside, and soft inside.
Cool and Serve: Remove from oven, let cool a few minutes, then slice into 20-24 breadsticks. Serve warm with marinara sauce or your favorite dip.

Notes

The levain can be substituted with a ripe, bubbly sourdough starter if available.
Maintaining dough temperature at 78-80ºF is key to timely fermentation; cooler temps will slow rising.
If the baking pan sticks, using parchment paper under the olive oil layer helps.
Proofing time can be extended for fluffier texture.
Baking on a steel or stone improves bottom crust crispiness but is optional.
Serve warm for best flavor and texture.