Soft Sourdough Breadsticks (olive garden dupe)

There’s nothing quite like a batch of warm, pillowy sourdough breadsticks, and this recipe takes softness to the next level with a special Tangzhong method. By cooking a small portion of the flour and liquid into a roux, we lock in extra moisture, creating a light and tender texture that stays soft for days.

This recipe was a fun collaboration with Rebekah from @thatsourdoughgal, who took the same method and turned it into delicious sourdough hotdog buns—so if you love these breadsticks, be sure to check out her version too!

Our journey to the perfect dough

Rebekah and I have quickly become close friends over our shared love of baking. We thought it would be an awesome challenge to develop the perfect hot dog bun dough—soft, flavorful, and just sturdy enough to hold up to any filling. But as we tested our recipe, we quickly realized that this dough had an unexpected bonus: it made incredibly soft sourdough breadsticks.

After six rounds of testing, tweaking, and plenty of taste-testing, we finally nailed it. The process was a reminder of how much work recipe creation can be, but having a friend to collaborate with made it so much more enjoyable. There’s something really special about working together, problem-solving, and celebrating those little victories along the way. And in the end, we didn’t just create a great recipe—we made some great memories too.

Why I love this recipe

• 100% Sourdough – Naturally leavened with no commercial yeast, making it easier to digest and full of flavor.

• Incredibly Soft & Fluffy – The Tangzhong method locks in moisture, creating an unbelievably tender texture.

• Overnight Fermentation – Allows for flexibility in your schedule while also enhancing the flavor and digestibility.

• Uses a Sweet Levain – Made with honey for a mild, slightly sweet flavor and no sour tang, making it perfect for all palates.

• Stays Soft for Days – Thanks to the Tangzhong technique, these breadsticks remain fresh and pillowy longer than typical sourdough bakes.

What is the tangzhong method?

The Tangzhong method is a simple technique that involves cooking a small portion of flour and liquid (usually water or milk) into a roux before adding it to the dough. This process pre-gelatinizes the starches in the flour, allowing them to absorb more moisture and retain it throughout baking.

The result? A dough that’s softer, more elastic, and stays fresh longer. It’s a game-changer for creating light, fluffy bread—perfect for these sourdough breadsticks!

How to make soft sourdough breadsticks: step-by-step

Baker’s schedule option 1: Make the sweet leavin in the morning, mix the dough in the evening to rest overnight and bake the following morning.

Baker’s schedule option 2: Make the sweet levain in the evening to mix the dough the following morning allow to double in size and bake the same day or refrigerate overnight to shape, proof, and bake for the following day.

Soft sourdough breadstick dough can be refrigerated for up to 24 hours.

Ingredients

For the sweet levain:

• 15 grams active sourdough starter
• 15 grams sugar or honey
• 40 grams water (reduce to 30 grams if using honey)
• 40 grams flour

The sweet levain is optional; 80 grams of regular active sourdough starter can be used.

For the soft sourdough breadstick dough

Tangzhong:

• 45 grams all-purpose flour
• 210 grams milk

Dough:

• All of the tangzhong from above
• 80 grams of sweet levain (or regular sourdough starter at peak)
• 55 grams milk (slightly warmed)
• 35 grams honey or sugar
• 55 grams avocado oil (melted unsalted butter works too)
• 375 grams all-purpose flour
• 7 grams salt
• 1 tablespoon of melted butter for brushing the dough

The garlic butter topping:

• 3 tablespoons melted unsalted butter
• 1/2 teaspoon garlic powder
• Parmesan cheese and Italian seasoning for topping

Equipment

• Mixing bowl
• Food scale
• Dough scraper/bench scraper
• Large baking sheet
• Parchment paper

Instructions

Make the sweet levain

• In a clean jar, combine the sourdough starter, honey, and water, stirring until mostly dissolved. Add the flour last, mixing until fully incorporated. Loosely cover the jar and let it rest in a warm spot until it doubles in size (about 8–10 hours). For the best rise, place it in a warm environment, such as your oven with the light on.

Make the tangzhong

Ensure your sweet starter has at least doubled in size before mixing the dough.

• In a small saucepan, whisk together 45 grams of flour and 210 grams of milk

• Place over low to medium-low heat, stirring constantly to prevent lumps.

• Heat until the mixture thickens to a pudding-like consistency, around 149–158°F (65–70°C). Do not overheat, or it will become too thick.

• Transfer to a bowl and let it cool to at least 95–110°F (35–43°C) before adding to your dough.

Mix the dough

The dough can be mixed by hand or by a stand mixer.

• Warm the remaining milk in the microwave for 20-3o seconds and allow to cool for a few minutes.

• In a bowl, combine the sweet levain, honey (or sugar), milk, avocado oil (or melted butter), and cooled Tangzhong. Whisk until fully incorporated and smooth.

• Next, add the flour and salt, mixing until a dough forms. The dough will be quite stiff, but if the Tangzhong was overcooked and became too thick, add 15-20 grams of milk to help adjust the consistency.

• Cover the dough for 45 minutes and let it rest.

Knead the dough

• After the dough has rested, knead it on a clean surface until it becomes smooth. No additional flour should be needed, as the dough will feel quite stiff—that’s completely normal.

• Place the kneaded dough in a bowl coated with butter and cover it for 45 minutes to 1 hour.

• Return to the dough and perform 1 stretch and fold, cover it and let it rest overnight or for the remainder of the bulk rise (doubled in size).

Shape the soft sourdough breadsticks

• When ready to shape the soft sourdough breadsticks, line a large pan with parchment paper.

• Divide the dough into 10 equal pieces (around 80 grams each).

• Roll each piece into a small rectangle, about 4 inches wide.

• Starting from the long edge, tightly roll the dough into an 8-inch log, pressing gently to seal as you go.

• Pinch the seam closed and gently roll the log back and forth to smooth it out.

• Place the shaped breadsticks on a parchment-lined baking sheet, seam-side down, and let them rise 2-3 hours in a warm spot before baking. Cover with oiled plastic wrap or a damp tea towel.

Brush and bake the soft sourdough breadsticks

• After the soft sourdough breadsticks have puffed up (they do not need to double in size) preheat the oven to 400 degrees F.

• Brush each breadstick with melted butter and bake for 20-25 minutes or until golden brown.

• While the soft sourdough breadsticks are baking mix up the garlic butter. Melt 3 tablespoons of butter and whisk in the garlic powder. Optional: sprinkle 1/2 teaspoon of Italian seasonings in the mixture.

• Upon removing the breadsticks from the oven brush with the garlic butter and sprinkle with Parmesan cheese and dried herbs of choice (if desired).

• Sourdough breadsticks can be enjoyed warm with your favorite dipping sauce. They pair wonderfully with marinara sauce or an olive oil dip.

• Soft sourdough breadsticks last for 3 days on the counter in an airtight container.

More sourdough recipes

• Sourdough Hamburger Buns
• Soft Sourdough Sandwich Bread (not too tangy!)
• Sourdough Hoagie Rolls [Sourdough Sandwich Rolls]
• Stuffed Sourdough Cheese Buns (with garlic butter)