Sourdough Bread Sticks (No Oil, Vegan)
Servings: 6 servings
Calories:
Sourdough Bread Sticks are an easy sourdough discard recipe: no kneading and an overnight rise - great for dipping or munching on while watching the game! These vegan pretzel sticks are great for your next party, everyone will want seconds!
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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
Sourdough Discard: I use sourdough discard in this recipe. You can also substitute active sourdough starter in this recipe.
Skewers: Breadsticks can be twisted and baked without the skewers.
Instant Yeast: I use dry active yeast but you can use instant (or rapid-rise) yeast in this recipe. If you use dry active yeast, make sure to activate the yeast before adding to the mixer.
This recipe was adapted from: https://amybakesbread.com/sourdough-discard-breadsticks
