Sourdough Breadsticks (No Oil)
Indulge your taste buds with our irresistible Sourdough Breadsticks, crafted to perfection with a tangy twist that will leave you craving more. These artisanal delights boast a crispy exterior that gives way to a soft, chewy center, creating the ultimate textural
Post Date: February 25, 2024
Posted by: Donna Spencer
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symphony. Infused with the rich, complex flavors of naturally fermented sourdough, each bite is a journey through the depths of artisan baking. Whether paired with your favorite dip or enjoyed on their own, our Sourdough Breadsticks are a culinary adventure that promises to elevate your snacking experience to new heights.
Shaping Breadsticks
Going with the traditional twisted breadstick shape, I saw a trick of using a skewer to create the shape quickly and easily. It not only looks appealing but also adds to the overall snacking experience allowing for easier “dipping”.
Dipping Breadsticks
Dipping sourdough breadsticks in my Velvety Vegan Bliss Cheeze Sauce can create a delicious and satisfying snack or appetizer. The combination of the chewy, tangy sourdough with the creamy and flavorful vegan cheese sauce provides a delightful contrast of textures and tastes.
Whether enjoyed on their own, dipped in your favorite vegan-friendly sauce, or pre-dinner starter, Sourdough Breadsticks make for a versatile and flavorful addition to your bread basket for a family dinner or special guests. It is an option that caters to a wide range of tastes and dietary needs. With their combination of sourdough goodness, delightful texture, and vegan-friendly ingredients, these breadsticks sticks are a delectable and guilt-free indulgence for all snack lovers.
This post is the extra recipe of a series called “The Twelve Weeks of Sourdough“. Sign up to have PLANTifull Fare sourdough recipes delivered to your mailbox starting on December 10, 2023, with the last recipe sent on February 25th, 2024. Each week, you will receive a sourdough starter recipe. It could be a bread, muffin, pancake/waffle, cookie, or another baked good item made the whole food plant-based way. Let’s do some healthy baking!
The Twelve Weeks of Sourdough Recap
Week 12: Sourdough Pretzel Sticks (No Oil)
Week 11: Irresistibly Chewy Sourdough Oat Granola Bars
Week 10: Sourdough Apple Cinnamon Caramel Muffins (Vegan)
Week 09: Crazy Good Sourdough Vegan Fudgy Brownies
Week 08: Glazed Sourdough Lemon Quick Bread (Vegan and No Oil)
Week 07: Overnight Golden Sourdough Biscuits (Vegan)
Week 06: Healthy Easy Sourdough Crackers
Week 05: Blueberry Lemon Sourdough Pancakes with Apple Blueberry Compote (Vegan)
Week 04: Sourdough Whole Grain Artisan Bread in Dutch Oven
Week 03: Sourdough Banana Walnut Muffins (Vegan)
Week 02: Sourdough Holiday Fruitcake Cookies No Dairy No Oil
Week 01: Beginner Sourdough Starter
Grocery List
Produce
–
Pantry
bread flour (not cake flour)
whole wheat flour
agave
pea protein
yeast
Misc
sourdough discard
salt
water
Add-Ins and Substitutions
The protein content in bread flour contributes to the structure and texture of bread. It is very important to choose a flour substitute with a similar protein level. You can create your own bread flour substitute by combining all-purpose flour with vital wheat gluten. For every cup of all-purpose flour, add 1 to 2 tablespoons of vital wheat gluten to approximate the protein content of bread flour.
All-purpose flour is the most common substitute for bread flour. It has a slightly lower protein content, but can still work well for many bread recipes. If you want to enhance the protein content, you can add vital wheat gluten. Use about 1 to 2 tablespoons of vital wheat gluten per cup of all-purpose flour.
Whole wheat flour has a higher protein content compared to all-purpose flour and adds a nutty flavor and extra nutrients to your bread. You may need to adjust the hydration level in your recipe, as whole wheat flour absorbs more liquid than all-purpose or bread flour.
Flours with higher protein content, such as durum wheat flour, semolina flour, or spelt flour, can be used as substitutes for bread flour. These flours contribute to a chewier texture in your bread.
Storing
Store pretzels in an airtight container for up to three days. After three days they tend to dry out Cover and store leftover pretzels at room temperature for up to 3 days. Pretzels lose a little softness over time, to reheat, microwave for a few seconds or bake at 350°F (177°C) for 5 minutes.
Nutrition 411
Whole wheat flour is mainly composed of carbs but also has moderate amounts of protein. Carbs are the main nutritional component of wheat. Still, this grain harbors significant amounts of fiber, which may aid your digestion, promote gut health and reduce your risk of colon cancer. Its protein mostly comes in the form of gluten. Whole wheat may be a decent source of several vitamins and minerals, including selenium, manganese, phosphorus, copper, and folate. Wheat bran, which is present in whole wheat, may contain a number of healthy antioxidants, such as alkylresorcinols and lignans. Notably, white flour and other refined wheat products do not contain these compounds.
Gluten — which is found in all wheat — can harm individuals with celiac disease. This condition is characterized by damage to your small intestine and impaired absorption of nutrients. Adhering to a gluten-free diet is the only known treatment for celiac disease. Although wheat is the main dietary source of gluten, this protein can also be found in rye, barley, and many processed foods.
Sourdough offers several potential health benefits, although individual responses may vary. Here are some reasons why sourdough is often considered a healthier option compared to conventional bread:
- Digestibility: The fermentation process involved in making sourdough breaks down some of the gluten and phytic acid found in wheat. This can make the bread more digestible for some people, particularly those with mild gluten sensitivities. However, it is important to note that sourdough is not gluten-free and may not be suitable for individuals with celiac disease.
- Nutrient availability: The fermentation process in sourdough increases the bioavailability of certain nutrients, such as minerals (e.g., magnesium, zinc, and iron). Phytic acid, which is present in grains, can bind to minerals and reduce their absorption. The fermentation in sourdough partially breaks down phytic acid, potentially enhancing mineral absorption.
- Prebiotics and probiotics: Sourdough fermentation involves lactic acid bacteria and wild yeast, which can act as probiotics. These beneficial microorganisms may support a healthy gut microbiome, promoting digestive health. Additionally, the prebiotics in sourdough can serve as food for the beneficial bacteria in the gut.
- Blood sugar regulation: Some studies suggest that sourdough bread may have a lower glycemic index compared to other types of bread. A lower glycemic index can help regulate blood sugar levels, which is important for individuals with diabetes or those looking to manage their blood sugar levels.
- Reduced use of additives: Traditional sourdough recipes often use fewer additives and preservatives compared to commercially processed bread. This can be beneficial for individuals who are sensitive to or wish to avoid certain food additives.
It is worth noting that not all sourdough breads are created equal, and the health benefits can depend on the specific ingredients and fermentation process used. If you are considering incorporating sourdough into your diet for health reasons, it is essential to choose high-quality, traditionally fermented sourdough made with simple and natural ingredients. As with any dietary changes, it is advisable to consult with a healthcare professional or a registered dietitian, especially if you have specific health concerns or dietary restrictions.
Sourdough Bread Sticks (No Oil, Vegan)
Equipment
- Sheet Pan
- Standing Kitchen Mixer with Dough Hook
Ingredients
- 100 grams sourdough discard about 1/2 cup
- 320 grams warm water about 1 1/3 cups
- 30 grams granulated sugar about 2 Tablespoons or agave
- 10 grams dry active yeast (or rapid-active) about 1 Tablespoon
- 7 grams salt about 1 teaspoon
- 225 grams bread flour about 2 cups
- 125 grams wheat flour about 1 cup
- 20 skewers 8-10 inches
Instructions
- To the bowl of a stand mixer or medium-sized bowl, add the sourdough discard. Warm the water up to 100°F and add water to the bowl. Sprinkle the yeast on top of the water. Add the sugar and salt. Add the flour, reserving just a little bit of it to add while the dough kneads together.
- Turn the mixer on and use the dough hook to knead the dough for 8-10 minutes. Add the rest of the flour as needed until the dough clears the sides of the bowl, feels smooth and tacky to the touch, but not sticky. If the dough is sticky, add a little more flour. This dough can also be kneaded by hand for 10-15 minutes if you don’t have a stand mixer.Whichever method, don't skip this step. It is important to knead/mix long enough to develop a fluffy chewy result.
- Cover the dough with a kitchen towel and set in a warm place to rise for about an hour until doubled in size. If your sourdough discard was cold, the dough may take longer to rise.
- Dump the risen dough on the countertop. Cut into 20 equal-sized pieces. Shape each piece of dough into a short log shape by flattening the dough out and then rolling up like a mini loaf of sandwich bread. Set aside while you roll the next piece of dough.
- Take the log of dough that has been resting the longest and roll it into a 10-12 inch long rope of dough. Twist the dough around one of the skewers, moving the dough all the way up the skewer. Pinch the ends and place the twisty breadstick on the baking sheet. Repeat with the other pieces of dough until you have 12 breadsticks on your baking sheet.
- Cover and let rise about 30 minutes. Pre-heat your oven to 450°F.
- Once breadsticks are puffed up and risen, bake for 12-14 minutes until golden. I like these to be just a little brown on top, but you can bake them until your desired level of brown.
Notes
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