Step 1

12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.

Step 2

Mix the dough: Add the ingredients to a large mixing bowl and bring them together with your hands. Turn it out onto a clean work surface and knead the dough by hand for about 10 minutes. It will become smooth in texture when it is ready. (If the dough is sticky, lightly dust your hands with flour as you are kneading but don't add too much. It will become less sticky as you knead it.)Stand mixer instructions: Combine the dough ingredients in the bowl of a stand mixer fitted with the dough hook attachment. Mix on medium speed for 8-10 minutes. The dough will become smooth and pull away from the sides of the bowl when it is ready for the next step.

Step 3

Bulk Fermentation: Cover the bowl and allow the dough to rise 50-70% at room temperature.

Step 4

Shape and Second Rise: Divide the dough into 12 equal portions, each should weigh approximately 80g. Use your hands to roll each portion into a log shape. Line two baking sheets with parchment paper and arrange 6 breadsticks per sheet leaving space for them to rise. Cover the sheets with clean tea towels and allow the dough to rise until they are puffy and risen by 30%.

Step 5

Score and Bake: Preheat your oven to 400°F and bake the breadsticks for 20 minutes.

Step 6

Garlic Butter: Heat the butter and crushed garlic cloves in a small saucepan while the breadsticks are in the oven. Remove the breadsticks from the oven and brush each one with warm garlic butter.