Sourdough Garlic Breadsticks (same day recipe)
If you’re anything like me, the bottomless breadsticks are one of the best parts of going to Olive Garden. I wanted to make that same soft, fluffy, buttery breadstick at home, but of course with a sourdough twist. These Sourdough Garlic Breadsticks (same day recipe) are easy enough for a weeknight dinner, with a soft chewy center and plenty of garlic butter and Parmesan brushed on while they’re still warm.
Why You’ll Love This Recipe
- Olive Garden inspired: These breadsticks are just like the famous breadsticks we know and love, but sourdough.
- Same day dough: Make the dough and have fresh breadsticks on the table the same day.
- Perfect texture: Soft and fluffy on the inside, and just enough chew to keep you reaching for more.
- Warm garlic butter finish: Brushed with garlic butter while they’re still warm, then sprinkled with Parmesan.
Tools You’ll Need:
- Stand mixer with dough hook (or strong hands!) – for mixing dough.
- Bowl or straight edge container- for proofing dough. I love this container with a straight edge and lid to easily assess rise linked here.
- Whisk– for mixing.
- 2 standard baking sheets- for baking the breadsticks.
- Parchment paper- to line the baking sheets to avoid the breadsticks from sticking.
- Digital scale– recommended for accurate measurements and weighing your breadsticks. I love this scale linked here.
- Bench scraper or knife- for cutting dough into sections. I like this bench knife linked here.
- Pastry brush- for the garlic butter topping.
- Digital food thermometer (optional)- helpful for checking internal temperatures. This is my go-to kitchen thermometer linked here.
Gather Your Ingredients:
- All-purpose flour- I recommend using all-purpose flour for a softer dough, but you can substitute for bread flour. Make sure to avoid using flours that are enriched, and for best results select a high protein flour.
- Whole milk– milk works in the dough to create a tender crumb.
- Water- added to the dough for a lighter crumb.
- Sourdough starter- you’ll need a mature sourdough starter recently fed to make these breadsticks .
- Unsalted Butter- butter makes your dough rich and soft. I prefer using unsalted butter and then adding salt so I can control the amount being added. If you use salted, reduce the salt you’re using by 1/4 teaspoon. You’ll also use butter in the garlic butter topping.
- Olive oil- adds flavor and richness to the breadsticks.
- White sugar– Adds a pinch of sweetness and supports the rise and golden color of the breadsticks.
- Salt– balances sweetness and enhances overall flavors. I prefer a high quality sea salt.
- Garlic Powder- garlic powder is added to the butter for the garlic butter topping.
- Parmesan- I recommend using a finely grated parmesan cheese to sprinkle on top of the breadsticks.
Instructions
Step 1: Mix the Dough
In a microwave safe bowl, add the butter and melt it for 30 seconds in the microwave.
In your stand mixing bowl or a large mixing bowl, add the active sourdough starter, whole milk, warm water (about 80 degrees), sugar, melted butter, and oil to the bowl of a stand mixer. Give everything a whisk, it’s okay if it’s still a little lumpy.
After you combine the wet ingredients, add the all-purpose flour and salt to the bowl.
Mixing by hand: If you’re mixing this dough by hand, mix and knead the dough together until it’s a smooth ball. This should take about 6-8 minutes.
Mixing with a stand mixer: If you’re using a stand mixer, knead the dough on the lowest setting for 8-10 minutes, scraping the bowl halfway through to make sure everything is incorporated.
Once the dough is mixed, grease a bowl or container large enough for the dough to double with cooking spray and transfer the dough to the container. Cover the dough with plastic or a lint-free towel, and allow the dough to rest 30 minutes.
Step 2: Stretch and Folds and Bulk Fermentation
Once the 30 minute rest has finished, you’ll begin your stretch and folds. This helps build structure in your dough and strengthen the gluten.
How to do a stretch and fold: Starting at the edge of the dough with lightly wet hands, gently lift one edge of the dough, stretch it up, and fold it over the center. Rotate the bowl or container 90 degrees and repeat with the next side. Do this for all four sides of the dough to form a ball.
Cover the dough and let it rest for 30 minutes. Repeat this stretch-and-fold process one more time at 30-minute intervals for a total of 2 sets. Your dough should be smooth and silky after the stretch and folds.
Note on Temperature: Your dough loves a warmer climate, so aim to keep your dough between 73-78 degrees (you can use your digital thermometer to check the temperature). If you need to warm it up, try putting it in the oven with a light on, near a heater, or even on top of a dryer that’s on to conduct some heat!
Cover the dough and allow it to rest in a warm spot until it has reached a 90 percent rise.
Optional Overnight Fermentation: If you want to extend the fermentation time on the dough or need to wait to shape the breadsticks, cover the bowl well and transfer to the refrigerator and chill until you’re ready to shape the breadsticks the next day.
Step 3: Shape the Breadsticks
Turn the dough onto a clean work surface that’s floured or sprayed with cooking spray.
Divide the dough into 12 equal pieces, about 70g each.
Press a section of dough out into a rectangle with your fingers, about 5 inches long and 1 1/2 inches wide.
Starting on the longer 5 inch edge, roll up the rectangle creating a long rope.
Roll the rope out a bit more with your hands to approximately 7 inches long, pinching and shaping the ends.
Arrange the breadsticks on a parchment lined baking sheet, leaving room between them to expand.
Cover the breadsticks loosely with plastic or a lint free towel and allow them to rise for about 2 hours, or until very puffy and visibly expanded. Don’t skip this step and give them the time to rise!
Step 4: Bake the Breadsticks
Preheat the oven to 400°F (204°C).
Transfer the breadsticks to the preheated oven, and bake them at 400°F for about 20 minutes or until the breadsticks are puffed and golden.
You don’t need to bake these super dark; the goal is a beautiful golden exterior with a soft and fluffy center.
While the breadsticks bake, melt the butter in a microwave safe bowl. Whisk the butter until it’s smooth, then add the garlic powder and whisk it in.
Brush the warm breadsticks with the garlic butter mixture, then sprinkle the tops with finely shredded parmesan cheese.
Serve warm with marinara for dipping!
Yields 12 breadsticks
How to Store:
Room temperature: Store leftover breadsticks in an airtight container at room temperature for up to 3 days. To reheat, warm them very briefly in the microwave for the softest texture or place them in a low oven until warmed through.
Freezer: You can freeze the completely cooled breadsticks in an airtight container for up to 2 months. Thaw and reheat before serving. To reheat, warm at 300°F for 5–8 minutes for fresh baked texture.
FAQ’S
Yes! Use ¾ cup (200g) sourdough discard + 1¼ teaspoons (4g) instant yeast in place of the active starter. Keep the remaining ingredients the same. Because the added yeast speeds up fermentation, your dough may double much faster than the 100% sourdough version. Watch the dough rather than the clock, then shape and allow the breadsticks to proof about 30 minutes (don’t overproof) before baking.
Yes. You can refrigerate the shaped breadsticks overnight, then let them finish proofing at room temperature before baking the next day.
If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my yummy sourdough bread copycat recipes!
Sourdough Bread Copycat Recipes:
- Sourdough Cheesecake Factory Brown Bread
- Sourdough Rosemary Peasant Bread (Macaroni Grill Dupe)
- Sourdough Texas Roadhouse Rolls
Sourdough Garlic Breadsticks (same day recipe)
Equipment
- Stand mixer with dough hook (or strong hands!) – for mixing dough.
- Bowl or straight edge container – for proofing dough. I love this container with a straight edge and lid to easily assess rise linked here.
- Whisk – for mixing.
- 2 standard baking sheets – for baking the breadsticks.
- Parchment paper – to line the baking sheets to avoid the breadsticks from sticking.
- Digital scale – recommended for accurate measurements and weighing your breadsticks. I love this scale linked here.
- Bench scraper or knife – for cutting dough into sections. I like this bench knife linked here.
- Pastry brush – for the garlic butter topping.
- Digital food thermometer (optional) – helpful for checking internal temperatures. This is my go-to kitchen thermometer linked here.
Ingredients
Dough:
- ¾ (200g) cup active sourdough starter
- ½ (120g) cup whole milk slightly warmed
- â…“ (80g) cup water slightly warmed
- 1 (15g) Tbsp granulated white sugar
- 3 (45g) Tbsp unsalted butter melted
- 2 (25g) Tbsp olive oil
- 3â…“ (400g) cups all-purpose flour
- 1½ (10g) tsp fine sea salt
Sourdough Discard Swap:
- 3/4 (200g) cup sourdough discard 100% hydration
- 1 (4g) tsp instant yeast
Garlic Butter Topping:
- 4 (57g) Tbsp salted butter melted
- ½ tsp garlic powder
Garnish:
- ¼ (20g) cup finely grated Parmesan
Instructions
Step 1: Mix the Dough
- In a microwave safe bowl, add the butter and melt it for 30 seconds in the microwave.3 (45g) Tbsp unsalted butter
- In your stand mixing bowl or a large mixing bowl, add the active sourdough starter, whole milk, warm water (about 80 degrees), sugar, melted butter, and oil to the bowl of a stand mixer. Give everything a whisk, it’s okay if it’s still a little lumpy.¾ (200g) cup active sourdough starter, ½ (120g) cup whole milk, â…“ (80g) cup water, 1 (15g) Tbsp granulated white sugar, 2 (25g) Tbsp olive oil
- Sourdough Discard Swap: If you want to make these without the active starter and use discard and yeast, add the discard and yeast to the wet ingredients above in place of the starter.3/4 (200g) cup sourdough discard, 1 (4g) tsp instant yeast
- After you combine the wet ingredients, add the all-purpose flour and salt to the bowl.3⅓ (400g) cups all-purpose flour, 1½ (10g) tsp fine sea salt
- Mixing by hand: If you're mixing this dough by hand, mix and knead the dough together until it's a smooth ball. This should take about 6-8 minutes.
- Mixing with a stand mixer: If you're using a stand mixer, knead the dough on the lowest setting for 8-10 minutes, scraping the bowl halfway through to make sure everything is incorporated.
- Once the dough is mixed, grease a bowl or container large enough for the dough to double with cooking spray and transfer the dough to the container. Cover the dough with plastic or a lint-free towel, and allow the dough to rest 30 minutes.
Step 2: Stretch and Folds and Bulk Fermentation
- Once the 30 minute rest has finished, you’ll begin your stretch and folds. This helps build structure in your dough and strengthen the gluten.
- How to do a stretch and fold: Starting at the edge of the dough with lightly wet hands, gently lift one edge of the dough, stretch it up, and fold it over the center. Rotate the bowl or container 90 degrees and repeat with the next side. Do this for all four sides of the dough to form a ball.
- Cover the dough and let it rest for 30 minutes. Repeat this stretch-and-fold process one more time at 30-minute intervals for a total of 2 sets. Your dough should be smooth and silky after the stretch and folds.
- Note on Temperature: Your dough loves a warmer climate, so aim to keep your dough between 73-78 degrees (you can use your digital thermometer to check the temperature). If you need to warm it up, try putting it in the oven with a light on or near a heater.
- Cover the dough and allow it to rest in a warm spot until it has reached a 90 percent rise.
- Sourdough Discard Option: If you used discard and yeast, please note that the dough will rise much faster. Shape the breadsticks once the dough doubles in size.
- Optional Overnight Fermentation: If you want to extend the fermentation time on the dough or need to wait to shape the breadsticks, cover the bowl well and transfer to the refrigerator and chill until you're ready to shape the breadsticks the next day.
Step 3: Shape the Breadsticks
- Turn the dough onto a clean work surface that’s floured or sprayed with cooking spray.
- Divide the dough into 12 equal pieces, about 70g each.
- Press a section of dough out into a rectangle with your fingers, about 5 inches long and 1 1/2 inches wide.
- Starting on the longer 5 inch edge, roll up the rectangle creating a long rope.
- Roll the rope out a bit more with your hands to approximately 7 inches long, pinching and shaping the ends.
- Arrange the breadsticks on a parchment lined baking sheet, leaving room between them to expand.
- Cover the breadsticks loosely with plastic or a lint free towel and allow them to rise for about 2 hours, or until very puffy and visibly expanded. Don’t skip this step and give them the time to rise!
- Sourdough Discard Option: If you used discard and yeast in the dough, only allow the breadsticks to rise about 45 mins before baking or they'll be too large.
Step 4: Bake the Breadsticks
- Preheat the oven to 400°F (204°C).
- Transfer the breadsticks to the preheated oven, and bake them at 400°F for about 20 minutes or until the breadsticks are puffed and golden.
- You don’t need to bake these super dark; the goal is a beautiful golden exterior with a soft and fluffy center.
- While the breadsticks bake, melt the butter in a microwave safe bowl. Whisk the butter until it’s smooth, then add the garlic powder and whisk it in.4 (57g) Tbsp salted butter, ½ tsp garlic powder
- Brush the warm breadsticks with the garlic butter mixture, then sprinkle the tops with finely shredded parmesan cheese.¼ (20g) cup finely grated Parmesan
- Serve warm with marinara for dipping!
- Yields 12 breadsticks