With a chewy crust and soft fluffy crumb, tangy sourdough breadsticks are the perfect addition to any meal. This easy no-knead recipe is a great addition to your sourdough collection!

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These sourdough breadsticks are soft and fluffy on the inside, with a golden brown, slightly chewy crust. They make a delicious dinner bread served warm with butter. If you love this recipe, be sure to check out my Italian Herb and Cheese Sourdough Breadsticks!

This is a simple, no-knead sourdough recipe that comes together same-day. Mix the dough in the morning and bake fresh for dinner that evening. Or, mix the breadsticks the day before, shape, and refrigerate overnight.

That is one of my favorite things about sourdough in general – the flexibility that it offers. If you’re running out of time to bake once the bulk ferment is complete, you can always shape the dough and refrigerate until you’re ready to bake. Sometimes it just takes some experimentation to get your sourdough routine down.

Find More Easy Sourdough Recipes at Quail Creek Homestead:

What You Need To Make Sourdough Breadsticks

Kitchen scale

Large bowl

Wooden spoon

Bench scraper

Baking sheet lined with parchment paper

Ingredients for Sourdough Breadsticks

Water – use non-chlorinated water if possible. If you must use tap water, let it sit out for a bit before mixing the dough.

Sourdough leaven – see below for how to make a leaven for this recipe.

Olive oil – olive oil makes the breadsticks soft and a little bit chewy.

Honey – honey contributes to the soft texture while adding depth of flavor.

All purpose flour – while you can certainly use bread flour in this recipe for extra rise, all-purpose flour works just fine.

Sea Salt – a high quality, fine sea salt has much better flavor than table salt. My favorite is Redmond Real Salt.

How to Make a Leaven for This Recipe

For this dough, you’ll need 200 grams of leaven. Mix the following ingredients in a pint-size mason jar 8-10 hours before you plan on mixing the breadsticks. Cover loosely and place in a warm spot to activate. Your leaven is ready when it’s bubbly throughout and reaches the top of the mason jar.

100 grams water*
100 grams all purpose flour
20 grams active sourdough starter*

*Try to use non-chlorinated water if possible.

*Your starter should be active but not freshly fed, or it will not be ready to activate your leaven.

How to Make Sourdough Breadsticks

In a large bowl, whisk 300 grams of water and leaven together. Add olive oil and honey; whisk well.

Measure the flour into the bowl and mix until a shaggy dough forms. Cover and let rest for about 20 minutes (autolyse).

Add salt to the dough along with 12 grams of water. Use a wet hand to mix in well until a cohesive dough forms. Fold the dough over onto itself to form a ball. Cover and let rest another 20 minutes or so.

Do 2 more rounds of stretch and folds over the next half hour, 15 minutes apart. Cover the dough and let rise until nearly doubled (bulk rise).

Turn dough out onto a clean surface and divide into 12 equal portions. Shape each breadstick by stretching the dough out into a rectangle approximately 4×6 inches. Roll it up, pinching the seams and ends.

Place breadsticks on a parchment lined baking sheet. Brush with olive oil, then cover the breadsticks and let rise for a half hour to an hour.

Preheat the oven to 400 degrees. Bake the breadsticks for 12-15 minutes or until golden brown. Serve warm.