Sourdough Bread Sticks
This one sourdough bread dough can be made into loaves, french bread, cinnamon buns or buns, all soft and fluffy like you didnt know sourdough could be.
Ingredients
Pre-Ferment
- ½ cup sourdough starter it needs to have doubled, but can be falling and needing to be fed, it does not need to be at 'optimal bread baking state'
- ½ cup warm water
- ⅔ cup all-purpose flour
Dough
- Pre-ferment from above
- 1 tablespoon butter, coconut oil or olive oil
- 1 tablespoon honey sub 1 tablespoon honey for 1 tablespoon maple syrup or 2 tablespoon sugar
- 1 teaspoon salt
- ¾ cup milk
- 2 ¼ -2 ¾ cups all purpose flour
Topping
- ¼ cup butter
- 2 tablespoons ranch dressing mix
- ¾ cup shredded Parmesan cheese
Instructions
Pre-ferment
- Mix the pre-ferment of sourdough starter, flour, and water up 8-24 hours before you want to bake. The longer beforehand, the more sour your end product will be. If I plan to mix the dough in the morning, I make it before bed. Cover with plastic wrap or a plastic bag and let sit on the counter.
To Make the Dough
- Melt butter, honey, and salt on low in a saucepan. When it's melted and combined, turn off the heat, add your milk, and stir to combine. With a thermometer or your finger, test the temperature of the mixture. By thermometer, it should be no more than 105°F.
- Add the warm liquid to your mixer (or bowl you plan to mix the dough in) and add your pre-ferment.
- Stir to combine; it's not going to combine super wet until you start adding flour.
- Add your flour, starting on the low end, and mix the dough, adding more flour as needed just until it's combined, but not a cohesive, nice dough.
- Let sit 15-30 minutes, then knead the dough.
- This dough takes more kneading than most- my mixer kneads on low for 10 minutes, so if kneading by hand, you're going to knead about 10-15 minutes.
- If the dough sticks to the bowl or your hands, add a little more flour, but try not to add too much. It's not a stiff dough, it's on the softer side. Try wetting your hands/counter for kneading if it's sticking and you've already added a lot more flour.
Bake in One Day Method
- Cover your dough with plastic wrap or a plastic bag and let rise 2-3 hours until it looks like it's kind of doubled (don't overthink it, as long as it's 1.5'd its original size).
Overnight Method
- Cover your dough with plastic wrap or a plastic bag and let sit overnight. It will be gigantic and beautiful in the morning.
To Shape
- Line a half sheet pan with parchment paper. Add dough to the pan. Use your hands or a rolling pin to gently roll the dough to fill the pan.
- Use a knife or bench scraper to cut the dough sheet in half the long ways, then cut into 12 sections crosswise, so you have 24 bread sticks.
- Melt butter for topping, and brush over pan. Sprinkle ranch dressing mix evenly over top, followed by shredded Parmesan.
- Let rise until about 1.5x, about 2-3 hours.
- Preheat oven to 375°F.
- Bake for 15 minutes, flip around and bake another 10 minutes.
- Gently and carefully pull bread sticks apart and serve!
Notes
- Feel free to use other cheeses.
- No ranch dressing on hand? Try Italian seasoning.
- Dip in whatever you like!
Nutrition
Calories: 66kcalCarbohydrates: 7gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 263mgPotassium: 21mgFiber: 0.2gSugar: 1gVitamin A: 110IUVitamin C: 0.004mgCalcium: 48mgIron: 0.3mg
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