Sourdough Soft Breadsticks #BreadBakers

 Light, soft, tender and airy these breadsticks, made with both yeast and sourdough starter, are baked to a light golden brown before being brushed with melted butter and sprinkled with Romano cheese.  They were the perfect accompaniment for a hot bowl of soup.

It's time for Bread Bakers........

My friend, Karen of Karen's Kitchen Stories, is hosting this month and asked us to share a recipe for breadsticks.

Let's take a look at what everyone baked up.......

• Blueberry Crumble Sticks (Twists) from A Messy Kitchen
• Cinnamon Breadsticks from Passion Kneaded
• Crispy Rye and Caraway Breadsticks from Karen's Kitchen Stories
• Crunchy Everything Bagel Breadsticks from Food Lust People Love
• Easy Biscuit Breadsticks from Palatable Pastime
• Heart "Beet" Sticks from Magical Ingredients
• Seeded Breadsticks from Sneha's Recipe
• Sourdough Grissini with Parmesan and Black Pepper from Zesty South Indian Kitchen
• Sourdough Soft Breadsticks from A Day in the Life on the Farm

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

I made the dough, rolled it out into a rectangle and then cut it into 12 strips.  When I was picking the strips up from the counter to put onto the pan, they were so soft that they just stretched like crazy.  I ended up just folding them in half and sometimes in half again.  I wasn't sure how they were going to turn out.

I needn't have worried.  They came out of the oven puffed, golden brown and rustic looking.  And they tasted even better than they looked.  

We had my husband's siblings over for dinner and I served these breadsticks up with my first course of Italian Bean Soup.  Stay tuned for that recipe coming up soon in another event hosted by Karen.  They were a huge hit.  My sister in law, Rebecca, couldn't get enough of them and requested a couple to take home with her.  I LOVE when people get excited about my food.  

I love the flavor of sourdough and these breadsticks can certainly be made without yeast but then they would take all day to rise.  Normally, I would make the dough the night before and allow it to rise overnight but on this particular day I forgot to do that so I added yeast to the dough so that it would be ready to bake in a couple of hours.  

Bread, Breadsticks, Yeast, Sourdough, Soft

Breads

American

Yield: 12 servings

Author: A Day in the Life on the Farm

Sourdough Soft Breadsticks

Light, soft, tender and airy these breadsticks, made with both yeast and sourdough starter, are baked to a light golden brown before being brushed with melted butter and sprinkled with Romano cheese. They were the perfect accompaniment for a hot bowl of soup.

Prep time: 20 MinCook time: 12 MinInactive time: 2 HourTotal time: 2 H & 32 M

Ingredients

• 3/4 c. warm water (105-110*)
• 1 t. active dry yeast
• 1 1/2 T. honey
• large pinch of salt
• 1/2 c. active sourdough starter
• 1/4 c. butter, melted and cooled
• 2 1/2-3 c. flour
• 1 T. melted butter
• grated Romano cheese

Instructions

1. In large bowl of stand mixer combine the water, yeast, honey and salt. Let stand for 5 minutes until foamy. Place onto mixer, fitted with a dough hook. Add the sourdough starter, 1/4 cup of the butter and 2 1/2 cups of the flour. Mix on low speed until combined.
2. Adding the remaining flour 2 Tablespoons at a time, as needed, until the dough forms a ball and pulls away from the sides of the bowl. Increase speed ot medium and knead for 8-10 minutes, until the dough is smooth and elastic. Cover lightly with plastic wrap and allow to proof until doubled in size 1-2 hours.
3. Turn onto a floured surface, knead lightly and form into a ball. Divide the ball into quarters and each quarter into 3 equal pieces. Form each into a breadstick approximately 7" long and place onto a baking sheet covered with parchment or a silicone mat. Cover loosely with plastic wrap and let rest for about an hour until puffy.
4. Bake in a preheated 400* oven for 10-12 minutes until golden brown. Remove from oven. Brush with the remaining melted butter and sprinkle with Romano cheese.

Nutrition Facts

Calories

362.97

Fat (grams)

6.31 g

Sat. Fat (grams)

3.58 g

Carbs (grams)

65.79 g

Fiber (grams)

2.54 g

Net carbs

63.25

Sugar (grams)

2.41 g

Protein (grams)

9.61 g

Sodium (milligrams)

85.63 mg

Cholesterol (grams)

15.17 g

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