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How to Make Sourdough Starter From Scratch (Small-Batch Recipe)

Learning how to make sourdough starter from scratch is a rewarding experience that allows you to bake your own sourdough bread right at home. This easy sourdough starter recipe is made with minimal flour, which means less discard to throw away.

A bubbly, active sourdough starter in a small glass jar.

Crusty on the outside, soft on the inside, and perfectly tangy in flavor - homemade sourdough bread is one of the best foods in the world. But, before we can make a loaf of sourdough bread, we need to make a sourdough starter!

A sourdough starter is a mixture of flour and water that has been left to ferment over several days, allowing natural yeasts and bacteria to thrive and multiply. It's used to leaven sourdough bread, rolls, pizza dough, and more.

Making a sourdough starter from scratch might sound intimidating, but with a little patience and care, it's actually quite simple.

For this recipe, I chose to make a small sourdough starter to help reduce food waste and costs. Since we discard some starter each time we feed it, using less flour means less waste.

So, if you're ready to dive into the world of sourdough bread baking, keep reading to learn all of my best tips and tricks for building a strong and healthy sourdough starter.

Some links throughout this post are affiliate links, which means I earn a small commission at no extra cost to you. If you’re willing to use them, it helps fund this site and allows me to continue to provide content. I appreciate your support!

What Is Sourdough Starter?

A sourdough starter is a fermented mixture of flour and water used to naturally leaven bread.

This fermented mixture is regularly fed fresh flour, which provides food for the wild yeast and lactic acid bacteria to feed on. As the yeast and bacteria feed on the flour, they produce carbon dioxide. Carbon dioxide is what allows sourdough bread to rise.

Why Do You Need Sourdough Starter?

Sourdough starter is used as a natural leavening agent and is an essential ingredient if you want to make authentic sourdough bread. It replaces commercial yeast products like dry active yeast and instant yeast in bread making.

But, sourdough starter can be used for more than a simple loaf of sourdough bread. I use my starter to rise any bread product that would typically use commercial yeast, such as pizza dough and sandwich rolls.

How Long Does It Take To Make Sourdough Starter?

On average, it takes anywhere from 7 to 14 days to make a sourdough starter strong enough to leaven a loaf of bread.

When I was making this particular starter following the recipe outlined here, it seemed to be ready around day 7 and I was able to make a loaf of sourdough bread with it on day 10.

However, keep in mind that this can vary depending on the temperature of your kitchen and the type of flour you use. It's not unusual for a starter to take upwards of a month to really get going.

So, if it's been 14 days and your starter still seems sluggish, don't give up! Keep feeding it regularly and it should be ready to go soon enough.

Quick Tip: Not sure if your starter is ready? Make a mini loaf of sourdough bread to test it out. Then, if it doesn't rise, you didn't waste as much flour (and you can use it to make breadcrumbs!)

Is Sourdough Starter Hard to Make?

Making your own sourdough starter is not difficult at all. Although, it does require a little bit of planning so you can feed it at roughly the same time each day. It takes me about 10 minutes to feed my sourdough starter every day.

Understanding Feeding Ratios

How much food is the right amount of food for a sourdough starter?

Feeding ratios refer to how much flour and water (a.k.a. food) you use when feeding your starter.

For example, imagine you have a jar of starter that weighs 10 grams. To feed it, you might add 10 grams of flour and 10 grams of water. This creates a 1:1:1 feeding ratio, which means you are adding equal parts starter, flour, and water by weight. A 1:1:1 feeding ratio is the minimum ratio you should feed your starter.

Other Feeding Ratios

The feeding ratio you choose depends on how often you want to feed your starter. Typically, the more food you give it, the less you have to feed it. Personally, I feed my starter a 1:3:3 feeding ratio every 24 hours, which works well for me.

Here is a chart of different feeding ratios to help you decide which one works best for you:

Feeding RatioStarterFlourWaterTotal Starter
1:1:110 grams10 grams10 grams30 grams
1:2:210 grams20 grams20 grams50 grams
1:3:310 grams30 grams30 grams70 grams
1:4:410 grams40 grams40 grams90 grams
1:5:510 grams50 grams50 grams110 grams
Sourdough Starter Feeding Ratios

*Note that the amounts shown in this chart are based on starting with 10 grams of sourdough starter. You can adjust the amounts based on the size of your starter.

A Little About Hydration

Most sourdough starters are 100% hydration, which means that they are fed equal parts flour and water by weight.

Sourdough starters with lower hydration (less than 100%) typically contain more flour and less water, resulting in a thicker and stiffer dough when used in baking. On the other hand, higher hydration starters (over 100%) have more water and less flour, leading to a more liquid consistency that can result in a wetter and stickier dough.

How Much Starter To Keep

You can keep a little bit or a lot of starter, it's up to you!

But, if you're not making bread every day, you don't really need to keep a lot of starter around. You can make more when you're ready to bake by giving it more flour and water to eat. Then, you don't waste flour and your starter stays happy and healthy until you're ready to use it.

Personally, on days I'm not baking, I feed 5 grams of starter in a 1:3:3 feeding ratio (giving me just 35 grams total). Then, when I'm ready to bake, I feed 25 grams of starter in a 1:3:3 feeding ratio to give me 175 grams of starter to bake with.

What Is Sourdough Discard?

Sourdough discard is the portion of unfed or "hungry" sourdough starter that is discarded before each feeding.

And while it's called "discard," it doesn't actually have to be thrown away. Once your starter is established, there are many recipes you can make using sourdough discard.

Why Do You Discard Part Of The Starter Before Feeding It?

Discarding part of the starter is necessary to keep it healthy and to prevent it from growing exponentially if we don't bake every day.

Can I Use Discard From Days 1-7?

No, I do not recommend using any of the discard from the first 7 days of making your starter.

While it may seem wasteful, it takes some time for the good yeast and bacteria to build up. And sometimes the yeast and bacteria that is initially present in our starter culture are not the kinds we want to eat.

That's why I created this recipe to be low-waste and only used small quantities of flour to initially build up the starter.

How To Use Sourdough Discard

Sourdough starter discard can be used in a variety of recipes. Here are a few of my favorites:

A bunch of sourdough starter discard crackers on a piece of parchment paper.
Sourdough Discard Crackers

Helpful Tools

While you don't need any of these tools to make your own sourdough starter, they do make the process easier. In particular, a scale to weigh ingredients and a glass jar to store your starter in are the most useful tools.

  • Glass Jar- Since this is a mini starter, I use a small 4-ounce mason jar to make it. When I'm ready to make bread and need a larger quantity of starter, I move it to a bigger glass jar.
  • Kitchen Scale- Sourdough baking is all about ratios and hydration levels. In order to ensure your starter is being fed the right amount of flour and water, a kitchen scale is a must.
  • Thermometer- While not totally necessary, I like to use a thermometer to check the temperature of the water. Wild yeast prefers a warm environment and I like to add warm water that's between 80-90°F to my starter.
  • Rubber Spatula- A small rubber spatula is helpful for scraping down the sides of your glass jar.
  • Chopstick- I find a chopstick to be the perfect tool for mixing my starter and getting into all of the corners of the jar.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Whole Wheat Flour- I find whole wheat flour to be the most reliable when it comes to creating a strong sourdough starter. In general, whole wheat flour contains a higher amount of wild yeast because it is less refined than white flour.
  • Bread Flour- When I bake sourdough bread, I typically use bread flour. So, it makes sense to use bread flour in my sourdough starter as well.
  • Warm Water- Wild yeast thrives at temperatures between 80-90°F. Just make sure your water isn't too hot or you could accidentally harm the yeast.

How to Make Sourdough Starter

Here is how to make sourdough starter.

Day 1: Make the Starter

Mix together 5 grams of whole wheat flour and 5 grams of warm water in a small glass jar, making sure no dry flour remains. Cover loosely with a lid, cloth, or plastic wrap and store at room temperature (70-75℉) for 24 hours.

Using all whole wheat flour on the first day helps jumpstart the fermentation process.

Whole wheat flour in a small glass jar.
Whole wheat flour and water mixed together in a small glass jar.

Day 2: Feed Without Discarding

Without discarding, add 5 grams of whole wheat flour, 5 grams of bread flour, and 10 grams of warm water to the jar. Stir well to combine and store covered at room temperature for 24 hours.

Sourdough starter mixed with warm water in a small glass jar.
Starter and water mixed together
Bread flour and whole wheat flour on top of sourdough starter and water before being mixed in.
Bread flour and whole wheat flour
Sourdough starter in a small glass jar.

Day 3: Discard and Feed

At this point, there should be about 30 grams of starter in your jar. In order to keep the starter happy, we're going to begin discarding.

Discard all except 5 grams of starter. Add 5 grams of whole wheat flour, 5 grams of bread flour, and 10 grams of warm water to the remaining starter and stir well to combine. Store covered at room temperature for 24 hours.

Around day 3, you may notice a surge of activity in your starter, which then slows down around day 5. This is completely normal and is caused by different types of yeast and bacteria that are present in the starter before the good yeast and lactic acid bacteria take over.

Five grams of sourdough starter in a small glass jar after the rest has been discarded.
5 grams of starter after discarding
Flour, water, and starter in a small glass jar before being mixed.
Sourdough starter in a small glass jar after being fed.

Day 4, 5, 6: Continue Feeding in a 1:3:3 Ratio

The next several days of feedings are going to be the exact same.

Discard all except 5 grams of starter. Add 10 grams of whole wheat flour, 5 grams of bread flour, and 15 grams of warm water to the remaining starter. Stir well to combine, cover, and store at room temperature for 24 hours.

You can use the same jar every day as long as you scrape down the sides and keep it as clean as possible. Otherwise, transfer the starter to a new, clean jar every day.

Day 7: Evaluate

By day 7, your starter should be very bubbly and doubling in volume roughly 6-8 hours after feeding when stored around 75℉. If not, continue feeding 5 grams of starter with 10 grams of whole wheat flour, 5 grams of bread flour, and 15 grams of warm water until your starter is active and bubbly.

A blue rubber band around a small jar of sourdough starter after being fed.
Immediately after feeding
A jar of starter after rising. A blue rubber band around the jar indicates how much the starter has risen.
6 hours after feeding
The top of a bubbly sourdough starter in a small jar.
Bubbles breaking the surface

How to Tell If Your Starter Is Ready

Alright, so you've been feeding your sourdough starter for a good 7-10 days now, but how do you know when it's good to go?

  • Bubbles- If you see plenty of bubbles on the surface and sides of your sourdough starter, that's a positive sign that it's active enough to help your bread rise.
  • Size- If you keep your sourdough starter in a warm place (70-75°F [21-24°C]), it should at least double in size after approximately 6 hours.
  • Doming- You should notice a slight doming on the top of your starter when it's most active.
  • Aroma- A healthy sourdough starter should have a pleasant, yeasty aroma with fruity and mildly sour notes. If you notice a sharp, acetone-like odor, it may be an indication that your starter needs to be fed and isn't quite ready to use in bread-making.
  • Float Test- Although not always reliable, the float test can be used to help determine if your sourdough starter is active enough to leaven bread.

The Float Test: Gently scoop a small amount of starter out of the jar and carefully add it to a glass of cold water. If the piece of starter floats, you're good to go. If it sinks, it may need more time or it is past peak activity levels and needs to be fed again.

How Long Does It Take Sourdough Starter To Peak?

A strong, healthy, and active sourdough starter typically takes about 6 hours to peak when stored around 75°F.

Tips for Success

  • Don't use chlorinated tap water. Chlorine can make it harder for the yeast and bacteria in your sourdough starter to work properly, which can lead to difficulties in getting your bread to rise properly. For best results, use filtered water.
  • Use unbleached flour. Bleached flour is treated with chemicals that make it look whiter and brighter, but these chemicals can also harm the good bacteria and yeast that you want in your starter.
  • Keep the jar lightly covered. When you make sourdough starter, it ferments and makes tiny bubbles of gas. If you close the jar too tightly, the gas can't get out and that's not good because it needs room to breathe. But you don't want to leave the jar completely open either, because the starter might dry out.
  • Aim for a consistent temperature. Find the warmest spot in your kitchen to store your starter. If the temperature fluctuates a lot, it can be hard to predict when your starter is ready to use.
  • Keep it out of direct sunlight. Sunlight can harm the bacteria and yeast in your starter.
An active, bubbly sourdough starter in a glass jar.

Troubleshooting Your Sourdough Starter

My own journey creating my first sourdough starter was a long and frustrating one. I can't tell you how many times I almost gave up. But, I kept trying and finally ended up with a happy, healthy starter. And you can, too!

Here are a few things you can try if your starter is giving you trouble:

  • Use Whole Grains- Switching to a mixture of bread flour and whole wheat flour (50 grams and 25 grams respectively) was a game changer for my sourdough starter. I noticed that the yeast and bacteria in the starter became much more active and healthy with the addition of whole grains.
  • Switch Flours- To give your sourdough starter a boost, try using different types of flour. Mix in bread flour, whole wheat flour, or rye flour, or experiment with a combination. A small change can make a big difference in reviving your starter.
  • Feed It More- If you're feeding your starter in a 1:1:1 ratio (starter, flour, water), the yeast may be consuming the food too quickly. A 1:3:3 ratio (starter, flour, water) may work better to produce an active and bubbly starter within six hours of feeding.
  • Keep It Warm- To keep your sourdough starter happy, store it between 70-80°F (21-26°C).
  • Don't Refrigerate- After taking my sourdough starter out of the fridge, it can be slow for a day or two. If you're trying to build your starter, I suggest keeping it on the counter until it becomes strong and vigorous.

How to Maintain Sourdough Starter

Once your starter is established, you have to feed it regularly to keep it strong and healthy.

How to Feed Sourdough Starter (Feeding Routine)

  1. Discard all except 5 grams of starter (or however much you need to keep if you plan on baking with it).
  2. Add 15 grams of warm water to the jar with your starter and stir.
  3. Feed your starter 10 grams of bread flour and 5 grams of whole wheat flour. Stir until no dry flour remains, scraping down the sides of the jar as necessary.
  4. Cover loosely with a lid, towel, or plastic wrap and store at room temperature (70-75℉) for 24 hours.
  5. Feed your starter daily if storing at room temperature or once per week if storing in the refrigerator.

What is that gray liquid on top of my starter? The layer of gray liquid occasionally found on top of a sourdough starter is called "hooch." It's perfectly normal and safe to eat and is a sign the yeast are hungry. You can either pour it off the top or stir it back into your starter.

How to Store Sourdough Starter

Depending on how often you bake, you can either store your starter on the counter, in the refrigerator, or in the freezer.

Room Temperature

If you bake multiple times a week, storing your starter on the counter is likely going to be your best option. Feed your sourdough starter about every 24 hours when storing it at room temperature.

Refrigerator

If you only bake a few times a month, storing your starter in the refrigerator is a great way to keep it healthy without having to feed it every day.

Feed it every 7-10 days, even if you're not planning on baking with it.

When you do want to bake, pull your starter out of the refrigerator 2-3 days ahead of time and feed it regularly for a few days. This helps it become strong and vigorous again.

Freezer

Freezing sourdough starter is another long-term storage option, but should really only be used for a mature starter that is at least 3 months old.

If you know you're going to be busy for a few months and won't have time to feed your starter, you may want to consider freezing it. Sourdough starter can be stored in the freezer for up to 12 months.

Food Safety Tip: If your sourdough starter smells musty or has visible signs of mold, it's best to throw it out and start over.

A small loaf of sourdough bread cut in half to see the crumb.
The mini loaf of sourdough bread I made with this sourdough starter.

Frequently Asked Questions

Should I make or buy a sourdough starter?

While you can easily buy sourdough starter online or from a local bakery, I recommend making your own. Making sourdough starter is a great learning experience that will help you become a more confident sourdough baker.

Is homemade sourdough starter safe?

Yes, the acidic nature of sourdough starter keeps it safe at room temperature. As long as the starter is fed using clean utensils and containers and is regularly maintained, it is unlikely to harbor harmful bacteria.

What's the best flour to feed my starter?

In my experience, sourdough starter thrives when fed whole grain flour. I like to use a combination of whole wheat flour and bread flour. Other options include rye flour and unbleached all-purpose flour.

Can sourdough starter be made with all-purpose flour only?

Yes, technically you can make sourdough starter with just unbleached all-purpose flour. However, I've found that my starter does better when fed a little whole wheat flour too. Test it out and see what works for you!

Is it bad to switch flours?

Switching flours isn't bad, but it may take your sourdough starter some time to adjust. If you plan to switch flours, it's a good idea to gradually introduce the new flour over several feedings rather than making a sudden switch. This can help your starter adjust to the new flour and maintain its activity and health.

Why is my sourdough starter not rising?

If your sourdough starter isn't rising, it may just need more time to develop. Other reasons a starter may not rise include not having enough food, being stored in an area that is too cold, or needing a different type of flour.

Conclusion

As you can see, learning how to make sourdough starter is a fun and rewarding experience that will benefit you for years to come. And by following the simple steps outlined in this post, you will create a thriving starter that allows you to bake beautiful loaves of sourdough bread for yourself and your family.

Just remember, the key to success is patience and consistency. Don't be discouraged if your starter takes a few days to get going or if it requires some troubleshooting along the way.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Recipes

A bubbly, active sourdough starter in a small glass jar.
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How to Make Sourdough Starter

Learning how to make sourdough starter from scratch is a rewarding experience that allows you to bake your own sourdough bread right at home. This easy sourdough starter recipe is made with minimal flour, which means less discard to throw away.
Course Bread
Cuisine American
Prep Time 7 days
Cook Time 0 minutes
Total Time 7 days
Servings 1 sourdough starter
Calories 52kcal
Author Ashley Petrie

Equipment

Ingredients

  • 55 grams whole wheat flour
  • 30 grams unbleached bread flour
  • 85 grams warm water 80-90°F

Instructions

  • Day 1: Mix together 5 grams of whole wheat flour and 5 grams of warm water in a small glass jar, making sure no dry flour remains. Cover loosely with a lid, cloth, or plastic wrap and store at room temperature for 24 hours.
  • Day 2: Without discarding, add 5 grams of whole wheat flour, 5 grams of bread flour, and 10 grams of warm water to the jar. Stir until well combined and store covered at room temperature for 24 hours.
  • Day 3: Discard all except 5 grams of starter. Add 5 grams of whole wheat flour, 5 grams of bread flour, and 10 grams of warm water to the remaining starter and stir well to combine. Store covered at room temperature for 24 hours.
  • Days 4-7: Discard all except 5 grams of starter. Add 10 grams of whole wheat flour, 5 grams of bread flour, and 15 grams of warm water to the remaining starter. Stir well to combine, cover, and store at room temperature for 24 hours.
  • Maintenance: By day 7, your starter should be very bubbly and doubling in volume roughly 6-8 hours after feeding when stored around 75℉. If not, continue feeding 5 grams of starter with 10 grams of whole wheat flour, 5 grams of bread flour, and 15 grams of warm water until your starter is active and bubbly.
    When you're ready to bake bread, you can increase the amount of starter by keeping and feeding 25 grams of starter with 75 grams of flour (a blend of 50 grams whole wheat flour and 25 grams bread flour) and 75 grams of warm water, which will give you about 175 grams of active starter to work with. Just don't forget to keep a small amount to feed again!
  • Storage: If you bake often, store your starter at room temperature and feed it every 24 hours. If not, you may consider storing your starter in the refrigerator and only feeding it every 7-10 days. If you store it in the refrigerator, you will need to feed it for a day or two before baking with it to make sure it is nice and active.

Notes

  • Don't use chlorinated tap water. Chlorine can make it harder for the yeast and bacteria in your sourdough starter to work properly, which can lead to difficulties in getting your bread to rise properly.
  • Use unbleached flour. Bleached flour is treated with chemicals that make it look whiter and brighter, but these chemicals can also harm the good bacteria and yeast that you want in your starter.
  • Aim for a consistent temperature. Find the warmest spot in your kitchen to store your starter. If the temperature fluctuates a lot, it can be hard to predict when your starter is ready to use.
  • Keep it out of direct sunlight. Sunlight can harm the bacteria and yeast in your starter.

Nutrition

Serving: 1sourdough starter | Calories: 52kcal | Carbohydrates: 11g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Potassium: 41mg | Fiber: 1g | Calcium: 4mg | Iron: 0.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @enwnutrition.

Cast Iron Asparagus (Sautéed Asparagus With Garlic and Lemon)

This Cast Iron Asparagus is the perfect vegetable side dish for all of your seasonal spring meals. Ready in just 15 minutes and made with only 9 ingredients, this healthy sautéed asparagus is seasoned well with butter, garlic, lemon, and red pepper flakes. Gluten-free, low-carb friendly.

A small white plate of cast iron asparagus.

If boiled, bland, and boring is how you'd describe your vegetable game, fear not! I'm here to show you how quick and simple it is to jazz up your vegetable side dishes and take them from 'meh' to 'wow!'

Often, vegetables are an afterthought at the dinner table. We spend all of our time making sure the main dish is seasoned to perfection, then feel uninspired when it comes to the veggies.

But, I think vegetables should be just as jam-packed with flavor as the rest of the meal. And this cast iron skillet asparagus is no exception.

Seasoned generously with both fresh garlic and garlic powder, lemon zest, red pepper flakes, and butter, this easy asparagus recipe is the perfect companion for all of your springtime meals. And the best part? It's ready in just 15 minutes!

So, grab some fresh asparagus at the market, maybe open a bottle of wine, and let's get cooking!

Some links throughout this post are affiliate links, which means I earn a small commission at no extra cost to you. If you’re willing to use them, it helps fund this site and allows me to continue to provide content. I appreciate your support!

Why You'll Love This Recipe

  • Ready in 15 Minutes- Asparagus is one of my favorite vegetables because it's easy to cut and cooks super quickly. In just a few minutes, you'll have the perfect spring vegetable side dish ready for dinner.
  • Only 9 Ingredients- Most ingredients are pantry staples, making this lemon garlic asparagus recipe easy to whip up any night of the week.
  • Perfect for Spring- Every spring season, I look forward to taking advantage of all the fresh and flavorful asparagus at the grocery store.
  • Healthy- Full of fiber, vitamins, and minerals, cast iron asparagus is a side dish you can feel good about serving to your family.
  • Flavorful- Buttery, garlicky, lemony, and with just a hint of spice, this sautéed asparagus is well-seasoned and delicious.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Asparagus- Look for bright green, firm, and uniform asparagus stalks. I prefer to cut the asparagus into 3-inch pieces for easier sautéing and eating.
  • Garlic- This recipe uses both fresh garlic and garlic powder for extra flavor. Use either grated or minced garlic so it cooks quickly in the butter.
  • Lemon Zest- Just a small amount of lemon zest brightens this dish up with a pop of fresh citrus flavor.
  • Olive Oil- The asparagus is cooked first in olive oil so we can get it nice and caramelized. I use light olive oil instead of extra virgin olive oil because it has a higher smoke point.
  • Butter- A little butter is added at the end for flavor.
  • Garlic Powder- Gives the asparagus an extra garlicky flavor.
  • Red Pepper Flakes- Adds a little bit of heat and the flavor pairs well with lemon and garlic.
  • Kosher Salt- Season to taste.
  • Black Pepper- Use freshly ground black pepper for the best flavor.

🌱 Sustainability Tip: Reduce food waste by saving the asparagus ends, lemon pieces, and garlic skins to make homemade vegetable broth or chicken stock.

The ingredients to make cast iron asparagus. Each ingredient is labeled with text. They include asparagus, garlic, garlic powder, red pepper flakes, butter, lemon zest, pepper, olive oil, and kosher salt.

How to Tell If Asparagus Is Bad

Asparagus is a tender vegetable that goes bad rather quickly. If you're unsure, look for these telltale signs that your asparagus has gone bad.

  • Check the Tips- The tips of asparagus are the most tender part of the vegetable. And therefore, the tip is usually the first part to go bad. Asparagus tips that are mushy, slimy, dark, and smelly indicate the vegetable is past its prime.
  • Mold- Visible mold is an obvious indicator that your asparagus should be tossed.
  • Smell- Fresh asparagus should smell slightly grassy and earthy. If it smells rotten, rancid, or sour, it has likely gone bad.
  • Texture- Asparagus should be firm and crisp. Limp, rubbery, or mushy asparagus should be discarded.

Substitutions and Variations

Here are a few ways you can try customizing this sautéed cast iron asparagus recipe to fit your diet and taste preferences.

Substitutions

  • Asparagus- Swap fresh asparagus for frozen asparagus if preferred. Keep in mind that frozen asparagus may take a few minutes longer to cook.
  • Garlic- Use an additional ½ teaspoon of garlic powder in place of fresh garlic cloves.
  • Lemon Zest- Squeeze lemon juice over the asparagus instead of using lemon zest for a less intense lemon flavor.
  • Olive Oil- Substitute the olive oil with any high-heat, neutral-flavored cooking oil.
  • Butter- Replace butter with margarine or dairy-free butter if preferred.
  • Seasonings- Season this pan-roasted asparagus any way you'd like. Add herbs, onion powder, cayenne pepper, chili powder, etc. Get creative!
Sautéed asparagus seasoned with lemon and garlic on a white plate.

Variations

  • Cheesy- Sprinkle some grated parmesan cheese over the asparagus after it finishes cooking for a cheesy flavor.
  • Herbs- Add fresh or dried herbs for a bright, herbaceous flavor.
  • Bacon- Crumbled bacon elevates the texture and flavor of the dish.
  • Slivered Almonds- Toasted almonds add a crunchy texture and nutty flavor that pairs well with asparagus.
  • Glazed- Drizzle a little honey, maple syrup, or balsamic vinegar reduction over the pan-seared asparagus with garlic for a hint of sweetness.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Cast Iron Skillet- A well-seasoned cast iron skillet is a great tool for cooking asparagus to perfection. Because it's naturally non-stick, the asparagus won't stick to the pan or become mushy. Plus, cast iron's ability to retain heat evenly allows us to achieve beautifully charred asparagus without overcooking it.

Step by Step Instructions

Here is how to make cast iron skillet asparagus.

Step 1: Sauté the asparagus. Heat olive oil in a well-seasoned cast iron skillet over medium heat. Add the asparagus to the skillet. Cook, stirring occasionally, until tender and lightly browned, about 5-7 minutes.

Raw asparagus in a cast iron skillet.
Asparagus pieces cooking in a cast iron skillet.

Step 2: Season the asparagus. Add butter, garlic, lemon zest, and seasonings to the skillet. Sauté for an additional 30-60 seconds and remove from heat. Serve immediately.

Pan fried asparagus seasoned with garlic in a cast iron skillet.

Tips for Success

  • Choose the right asparagus. Look for fresh asparagus spears that are bright green, firm, and uniform in thickness.
  • Preheat the skillet. Allow the cast iron pan enough time to fully heat up before adding the asparagus.
  • Don't overcook the asparagus. Asparagus quickly goes from perfectly tender to mushy when overcooked.
  • Serve immediately. Cast iron asparagus is best when hot and freshly cooked.

What to Serve With Cast Iron Asparagus

Sautéed cast iron asparagus is a fantastic vegetable side dish that pairs well with just about any spring meal. I love serving sautéed garlic asparagus with whole oven-roasted chicken and mashed potatoes.

Here are a few other recipes to serve with pan-fried asparagus:

Cast iron skillet asparagus on a small white plate.

How to Use Up Leftover Cast Iron Asparagus

Sautéed asparagus with garlic and lemon is easy to repurpose into a variety of other dishes.

Asparagus pairs particularly well with eggs and is delicious in a quiche or frittata. Another option is puréeing the cooked asparagus into soup, like in this Broccoli Asparagus Soup recipe.

Alternatively, cast iron asparagus can be used on top of a fresh salad or in a vegetable sandwich for a fun and healthy lunch. Finally, top a homemade pizza with some pan-fried asparagus or mix it into your favorite pasta dish or stir-fry recipe.

Storage and Reheating

How to Store

  • Refrigerator- Store leftover cast iron asparagus in an airtight container in the refrigerator for 3-5 days.
  • Freezer- For longer storage, freeze leftover sautéed asparagus in a freezer-safe container for up to 3 months.

💡 Did You Know? To keep your asparagus fresher for longer, all you need to do is store it upright in the fridge in a little bit of water. This can help it last up to a whole week!

How to Reheat

  • Oven- Preheat the oven to 350ºF. Toss the leftover asparagus with a little bit of olive oil if it seems dry and spread it evenly on a baking sheet. Roast the asparagus for 5-10 minutes or until fully warmed through.
  • Stovetop- Add a small amount of oil or butter to a skillet over medium-low heat. Add the leftover cast iron asparagus and pan fry for 4-5 minutes or until heated through.
  • Microwave- Spread leftover pan-fried out evenly on a microwave-safe dish. Cover with a damp paper towel and heat on HIGH in 30-second intervals until hot.
  • Air Fryer- Preheat the air fryer to 375ºF. Arrange the leftover sautéed asparagus in the air fryer basket in a single layer and cook for 2-3 minutes, shaking the basket halfway through.

Make Ahead

Since this dish comes together so quickly, I do recommend cooking the asparagus just before you plan on serving it. However, you can get a small head start on the preparation of this dish if you prefer.

Simply trim and cut the asparagus and store it in the refrigerator up to 3 days in advance of making this dish. Then, just cook the asparagus according to the recipe just before serving.

Cast iron asparagus seasoned with lemon and garlic on a white plate.

Frequently Asked Questions

Why shouldn't you snap the ends off of asparagus?

Sometimes recipes recommend holding an asparagus spear on each end and snapping it in half. Supposedly, wherever the asparagus snaps is where the woody end starts. However, this isn't exactly true. For less waste, I recommend using a knife to trim the ends where they start to fade to white.

Should asparagus be soaked before cooking?

No, there is no need to soak asparagus before sautéing it. Simply give it a quick rinse and pat it dry before cooking.

What is the best way to cook and eat asparagus?

Sautéing asparagus in a cast iron skillet is one of the best ways to cook and eat asparagus. Not only is it flavorful and delicious, but there are fewer nutrients lost using this cooking method.

How do you cook asparagus so it doesn't get soggy?

Asparagus is a tender vegetable that overcooks quickly if you're not careful. If your asparagus turned out soggy or mushy, try cooking it for a minute or two less next time. Also, removing it from the heat quickly ensures it doesn't continue cooking in the pan.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Asparagus Recipes

Cast iron asparagus on a small white plate.
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Cast Iron Asparagus

This Cast Iron Asparagus is the perfect vegetable side dish for all of your seasonal spring meals. Ready in just 15 minutes and made with only 9 ingredients, this healthy sautéed asparagus is seasoned well with butter, garlic, lemon, and red pepper flakes.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 servings
Calories 90kcal
Author Ashley Petrie

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 bunch asparagus ends trimmed, cut into 3-inch pieces
  • ½ tablespoon unsalted butter
  • 2 cloves garlic minced or grated
  • Zest from ½ of a lemon
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes

Instructions

  • Heat olive oil in a well-seasoned cast iron skillet over medium heat. Add the asparagus to the skillet. Cook, stirring occasionally, until tender and lightly browned, about 5-7 minutes.
    1 tablespoon olive oil, 1 bunch asparagus
  • Add butter, garlic, lemon zest, and seasonings to the skillet. Sauté for an additional 30-60 seconds and remove from heat. Serve immediately.
    ½ tablespoon unsalted butter, 2 cloves garlic, Zest from ½ of a lemon, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes

Notes

  • Storage: Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 3 months.
  • Make Ahead: Cut the asparagus up to 3 days before cooking and store it in the refrigerator.

Nutrition

Serving: 1serving | Calories: 90kcal | Carbohydrates: 7g | Protein: 3g | Fat: 6.5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 191mg | Potassium: 293mg | Fiber: 3g | Sugar: 2.5g | Vitamin C: 9mg | Calcium: 40mg | Iron: 3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @enwnutrition.

Creamy Broccoli Asparagus Soup (10 Ingredients!)

This Broccoli Asparagus Soup is creamy, cozy, springtime comfort food in a bowl. Made with only 10 ingredients and ready in just 30 minutes, you'll love how quickly and easily this seasonal soup comes together. Serve it as a side dish with your favorite protein or as a main dish with a piece of crusty bread.

A bowl of broccoli asparagus soup drizzled with cream.

Spring is just around the corner, and with it comes a bunch of fresh spring vegetables to cook with. From flavorful asparagus to tender peas and leafy greens, the abundance of fresh vegetables is one of my favorite parts of the spring season.

Cooking and eating seasonally is a great way to enjoy a variety of fresh produce. It keeps things new and exciting every season. Plus, it's an excellent way to support your local farmers and reduce your carbon footprint.

This broccoli asparagus soup is made with fresh broccoli and asparagus, along with russet potatoes, onions, and garlic for texture and flavor. The flavor reminds me of a lightened-up broccoli cheddar soup.

So, if you're looking for a way to add more fresh and seasonal produce to your diet, this broccoli and asparagus soup recipe is a fantastic place to start. It's perfect for a chilly spring evening.

>> Looking for more spring vegetable recipes? Try this Cast Iron Asparagus or this Roasted Carrots and Asparagus recipe.

Some links throughout this post are affiliate links, which means I earn a small commission at no extra cost to you. If you’re willing to use them, it helps fund this site and allows me to continue to provide content. I appreciate your support!

Why You'll Love This Recipe

  • Ready in 30 Minutes- Just chop, simmer, and blend. This homemade cream of broccoli and asparagus soup couldn't be quicker or easier to make!
  • Only 10 Ingredients- Made with fresh vegetables and a few pantry staples, this simple soup recipe is flavorful without the fuss.
  • Creamy- The starchy potatoes and heavy cream create a thick, rich, and deliciously creamy soup.
  • Perfect for Spring- Broccoli asparagus soup is like springtime in a bowl. Like all vegetables, broccoli and asparagus taste best when they're in season. So, celebrate while you can!
  • Make-Ahead Friendly- This creamy soup reheats well and can be made up to 2 days in advance. Perfect for planning!
  • Gluten-Free- This healthy broccoli asparagus soup is thickened with potatoes and is naturally gluten-free.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Broccoli- One large head of broccoli is equal to about 5 cups of roughly chopped broccoli florets.
  • Asparagus- Look for asparagus spears that are long and thin. If the asparagus spears are too thick, they may make your soup stringy. You'll want to chop them into approximately 2-inch pieces.
  • Russet Potato- Russet potatoes are starchy, which is perfect for puréeing into rich and creamy soups.
  • Onion- Adds a wonderful savory flavor that complements the rest of the vegetables.
  • Garlic- For a delicious garlic flavor.
  • Chicken Stock- Always use homemade chicken stock whenever possible for the richest flavor. Otherwise, opt for high-quality, low-sodium chicken stock.
  • Butter- Sautéing the vegetables in butter adds a rich and buttery flavor to the soup.
  • Heavy Cream- Just a touch of heavy cream gives this asparagus broccoli soup a velvety texture.
  • Kosher Salt- For flavor. The amount of salt you add will depend on your taste preference and the amount of salt in your chicken stock. Always add salt in increments and taste for seasoning.
  • Black Pepper- Use freshly ground black pepper for the best flavor.
The ingredients to make asparagus broccoli soup. Each ingredient is labeled with text. They include cream, chicken stock, salt, pepper, garlic, onion, butter, potato, asparagus, and broccoli.

Substitutions and Variations

Here are a few ways you can try customizing this broccoli asparagus soup recipe to fit your diet and taste preferences.

Substitutions

  • Broccoli- Swap fresh broccoli for frozen broccoli if preferred. Cauliflower can also be used in place of the broccoli.
  • Asparagus- Try fresh peas in place of the asparagus. Or leave the asparagus out and use all broccoli.
  • Russet Potato- Yukon Gold potatoes, red potatoes, or baby potatoes can be substituted for russet potatoes.
  • Onion- Replace fresh onion with one tablespoon of onion powder. Leeks, shallots, and green onions also make great onion substitutes.
  • Garlic- Use one teaspoon of garlic powder in place of fresh garlic cloves.
  • Chicken Stock- Swap chicken stock for vegetable broth for a vegetarian option.
  • Butter- Use any fat you typically cook with. Olive oil, bacon fat, or tallow are all excellent choices.
  • Heavy Cream- Substitute heavy cream with half and half, full-fat coconut milk, or whole milk.
A white soup bowl filled with asparagus and broccoli soup.

Variations

  • Dairy-Free- Swap the butter for olive oil and the heavy cream for full-fat coconut milk.
  • Vegan- To make vegan broccoli asparagus soup, replace the butter with olive oil, the heavy cream with coconut milk, and the chicken stock with vegetable stock.
  • Low-Carb- Substitute the russet potato for cauliflower for a low-carb version of this broccoli asparagus potato soup. Keep in mind, the soup won't be as thick if you make this swap.
  • Cheesy- Add a little shredded cheddar cheese, grated parmesan cheese, or crumbled goat cheese to make it extra creamy and cheesy.
  • Spicy- A few shakes of red pepper flakes or cayenne pepper powder can bring a little heat to this soup. Or add diced jalapeño with the rest of the sautéed vegetables.
  • Lemony- Grate some lemon zest over the finished soup or add a squeeze of fresh lemon juice for a pop of bright citrus flavor.

Step by Step Instructions

Here is how to make creamy broccoli asparagus soup.

Step 1: Sauté the vegetables. Melt butter in a large pot over medium heat. Add the broccoli, asparagus, onion, garlic, kosher salt, and ground black pepper to the pot. Cook for 5-7 minutes or until the vegetables are softened and beginning to brown.

Broccoli, asparagus, onion, and garlic sautéing in a stainless steel stockpot.

Step 2: Cook the potatoes. Pour in the chicken stock and add the diced potatoes. Stir well and bring to a boil. Reduce heat to low and simmer for 10-15 minutes or until the potatoes are fork-tender.

Potatoes, broccoli, asparagus, and other vegetables simmering in chicken stock.

Step 3: Purée the soup. Remove the pot from the heat. Use an immersion blender or regular blender to purée the soup to a smooth and creamy consistency. If the soup seems thin, continue simmering until it reaches your desired thickness. Keep in mind that it will thicken up as it cools.

The puréed broccoli and asparagus soup in a stainless steel pot.

Step 4: Add heavy cream. Pour in the heavy cream and stir until well combined. Serve with crusty bread or croutons if desired.

Heavy cream being added to the puréed soup.

Tips for Success

  • Cut the vegetables small. Chop the vegetables small so they cook quickly and evenly. Smaller vegetables are also easier to blend.
  • Use an immersion blender. The easiest way to make puréed soup is with an immersion blender.
  • Or purée in batches with a regular blender. If you don't have an immersion blender, carefully transfer soup into a regular blender and purée it in batches.
  • Add more liquid to thin. If the soup is too thick after puréeing, add an extra splash of chicken stock, vegetable stock, or water.
  • Simmer to thicken. On the other hand, if your soup seems too thin, continue simmering it until it reaches your desired consistency.
  • Serve with fun toppings. Top your asparagus broccoli soup with homemade croutons, pesto, or grated parmesan cheese.

What to Serve With Broccoli Asparagus Soup

Broccoli asparagus soup is light and simple, yet hearty and satisfying at the same time.

I love dipping Crusty Sourdough Bread in this soup for lunch, especially this Jalapeño Cheddar Sourdough Bread. It's also delicious paired with a light and flavorful salad like this Kale Crunch Salad.

When it comes to dinner, this asparagus broccoli soup recipe makes the perfect side dish for a Simple Oven-Roasted Chicken or this Cast Iron Skillet Chicken Breast.

A bowlful of broccoli asparagus soup.

Storage and Reheating

How to Store

  • Refrigerator- Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezer- For longer storage, broccoli asparagus soup can be stored in the freezer. Place individual or family-sized portions of leftover soup in freezer-safe containers and freeze for 3-6 months.

How to Reheat

  • Stovetop- Pour soup into a saucepan and set it over low heat. Heat the soup, stirring occasionally, until it just begins to simmer. Remove from heat and serve immediately.
  • Microwave- Place a serving of soup in a microwave-safe bowl. Heat on HIGH in 30-second intervals, stirring between each, until the soup is fully warmed through.

Make Ahead

Get a head start on preparation by chopping the broccoli, asparagus, onion, and garlic up to 3 days in advance. I don't recommend cutting the potatoes ahead of time because they'll turn brown.

Alternatively, prepare the entire dish and store it in the refrigerator for up to 2 days before serving. Then, simply reheat it on the stovetop.

Broccoli asparagus soup drizzled with cream in a white soup bowl next to a white cloth napkin.

Frequently Asked Questions

Is broccoli asparagus soup healthy?

Yes! Broccoli asparagus soup is jam-packed with fiber, vitamins, and minerals.

How do you thicken broccoli soup?

This broccoli asparagus soup is made with russet potato, which thickens the soup naturally thanks to the starch in the potato. If your soup is too thin after puréeing, simply allow it to simmer on the stovetop until it reaches your desired consistency.

Why is my asparagus soup stringy?

If your asparagus and broccoli soup turned out stringy, it may be because the asparagus spears were too thick or woody. This sometimes happens when asparagus is purchased out of season.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Soup Recipes

A bowl of creamy broccoli asparagus soup drizzled with cream.
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Broccoli Asparagus Soup

This Broccoli Asparagus Soup is creamy, cozy, springtime comfort food in a bowl. Made with only 10 ingredients and ready in just 30 minutes, you'll love how quickly and easily this seasonal soup comes together. Serve it as a side dish with your favorite protein or as a main dish with a piece of crusty bread.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 298kcal
Author Ashley Petrie

Equipment

Ingredients

  • 2 tablespoons unsalted butter
  • 1 large head (about 5 cups) broccoli florets chopped
  • 1 bunch asparagus chopped
  • ½ large yellow onion diced
  • 4 cloves garlic minced
  • ½-1 tablespoon kosher salt adjust to taste (see notes below)
  • 1 teaspoon black pepper
  • 4 cups chicken stock preferably homemade
  • 1 large russet potato peeled and diced into 1-inch cubes
  • ½ cup heavy cream

Instructions

  • Melt butter in a large pot over medium heat. Add the broccoli, asparagus, onion, garlic, kosher salt, and ground black pepper to the pot. Cook for 5-7 minutes or until the vegetables are softened and beginning to brown.
    2 tablespoons unsalted butter, 1 large head (about 5 cups) broccoli florets, 1 bunch asparagus, ½ large yellow onion, 4 cloves garlic, ½-1 tablespoon kosher salt, 1 teaspoon black pepper
  • Pour in the chicken stock and add the diced potatoes. Stir well and bring to a boil. Reduce heat to low and simmer for 10-15 minutes or until the potatoes are fork-tender.
    4 cups chicken stock, 1 large russet potato
  • Remove the pot from the heat. Use an immersion blender or regular blender to purée the soup to a smooth and creamy consistency. If the soup seems thin, continue simmering until it reaches your desired thickness. Keep in mind that it will thicken up as it cools.
  • Pour in the heavy cream and stir until well combined. Serve with crusty bread or croutons if desired.
    ½ cup heavy cream

Notes

  • Note: The amount of salt you need to add will depend on your taste preference as well as how salty the broth or stock you use is.
  • Storage: Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 6 months.

Nutrition

Serving: 1serving | Calories: 298kcal | Carbohydrates: 32g | Protein: 10g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4.5g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 1033mg | Potassium: 1040mg | Fiber: 7g | Sugar: 6g | Vitamin C: 115mg | Calcium: 133mg | Iron: 3.9mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @enwnutrition.

Roasted Carrots and Asparagus (Easy 30-Minute Recipe)

These Roasted Carrots and Asparagus are the perfect vegetable side dish for spring. Seasoned with zesty garlic, tangy lemon, and fragrant thyme, these veggies burst with bright and flavorful goodness. This side dish is healthy, easy to make, and ready in just 30 minutes. Gluten-free, low-carb, vegan-friendly.

A small white plate of roasted carrots and asparagus garnished with lemon zest.

The shift from winter into spring is one of my favorite times of the year. As the snow melts away and the flowers begin to bloom, I can't help but think about all of the seasonal dishes I'll soon be able to make.

Spring vegetables like asparagus are special because their growing season is so short. I love taking advantage of the fresh, in-season asparagus that's available throughout the spring season by making this roasted carrots and asparagus side dish.

Bursting with bright, fresh flavors, this easy sheet pan vegetable side dish pairs well with a variety of main dishes and is the perfect addition to any springtime meal. Try it for Easter!

>> Looking for more asparagus recipes? Give this Broccoli Asparagus Soup or this Cast Iron Asparagus a try!

Some links throughout this post are affiliate links, which means I earn a small commission at no extra cost to you. If you’re willing to use them, it helps fund this site and allows me to continue to provide content. I appreciate your support!

Why You'll Love This Recipe

  • Ready in 30 Minutes- Both asparagus and carrots roast quickly so you can have this delicious vegetable side dish ready in no time.
  • Easy to Make- Made with only 8 ingredients, this dish couldn't be easier. Just prepare the vegetables, roast, and season. It also requires minimal cleanup. So simple!
  • Fresh Flavors- Fresh spring vegetables are seasoned with lemon and thyme for an explosion of flavor. Plus, roasting the vegetables brings out their natural sweetness.
  • Healthy- Full of fiber, healthy fats, vitamins, and minerals. Pair with your favorite protein and whole grains for a well-balanced meal.
  • Perfect for Spring- Celebrate the spring season with in-season spring vegetables. This easy side dish is perfect for Easter, Passover, or St. Patrick's Day.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Asparagus- Fresh asparagus is best when it's in season. Look for spears that are not too thick or too thin.
  • Carrots- In order for the carrots and asparagus to cook in a similar timeframe, we'll cut the carrots into strips that are about the same length and thickness as the asparagus.
  • Lemon- This recipe uses both lemon zest and lemon juice for a pop of freshness and acidity.
  • Fresh Thyme- Earthy with a slightly lemony flavor, fresh thyme pairs perfectly with lemon and garlic.
  • Garlic Powder- I use garlic powder instead of fresh garlic on roasted vegetables because fresh garlic tends to burn in the oven.
  • Olive Oil- Light olive oil has a smoke point of over 400°F, which makes it perfect for roasting vegetables.

🌱 Sustainability Tip: Reduce food waste by saving the carrot peels, carrot tops, asparagus ends, lemon pieces, and herbs to make homemade vegetable broth or chicken stock.

The ingredients to make roasted carrots and asparagus. Each ingredient is labeled with text. They include thyme, kosher salt, black pepper, carrots, asparagus, olive oil, lemon juice and zest, and garlic powder.

Substitutions and Variations

Here are a few ways you can try customizing this pan-roasted carrots and asparagus recipe to fit your diet and taste preferences.

Substitutions

  • Asparagus- Swap asparagus for broccoli, Brussels sprouts, or green beans.
  • Carrots- Try using parsnips, turnips, butternut squash, or sweet potato in place of carrots. If preferred, you can swap whole carrots for baby carrots.
  • Lemon- Replace lemon with orange juice and zest or balsamic vinegar.
  • Fresh Thyme- Use one teaspoon of dried thyme leaves in place of one tablespoon of fresh thyme.
  • Garlic Powder- Swap 2 cloves of garlic for the garlic powder, if preferred.
  • Olive Oil- Any neutral-flavored, high-heat oil can be used in this recipe. I don't recommend using extra virgin olive oil as it has too low of a smoke point.

Variations

  • Honey or Maple-Glazed- Drizzle roasted vegetables with a small amount of honey or maple syrup after roasting. Try using hot honey for a spicy twist!
  • Balsamic-Glazed- Toss the roasted vegetables with a balsamic vinegar glaze for a sweet and tangy flavor.
  • Parmesan- Sprinkle a little grated parmesan cheese over the vegetables after roasting for a cheesy take on this simple side dish.
  • Goat Cheese- Crumble fresh goat cheese over the cooked vegetables for a creamy texture and tart flavor.
  • Pesto- Toss roast carrots and asparagus with fresh basil pesto for a bright, herbaceous flavor.
  • Smoky- Season the vegetables with ½ teaspoon of smoked paprika before roasting to give them a smoky flavor.
  • Spicy- Add a few shakes of red pepper flakes or cayenne pepper to give this side dish a spicy kick.

Step by Step Instructions

Here is how to make roasted asparagus and carrots.

Step 1: Prepare the vegetables. Preheat oven to 400 degrees Fahrenheit. Trim the woody ends from the asparagus. Peel and cut the carrots into strips that are similar in length and thickness to the asparagus spears.

A rimmed baking sheet with trimmed asparagus and carrot sticks on it.

Step 2: Season the vegetables. Place the prepared vegetables on a rimmed baking sheet. Drizzle them with olive oil and season with garlic powder, salt, and pepper. Toss to coat evenly and spread them out into a single layer on the baking sheet.

Seasoned asparagus and carrots on a rimmed baking sheet.

Step 3: Roast the vegetables. Roast the vegetables for 15-20 minutes or until browned and tender.

Step 4: Toss with lemon and thyme. While the vegetables are cooking, mix the lemon zest, lemon juice, and fresh thyme leaves together in a small mixing bowl. Pour over the roasted vegetables, tossing to coat. Serve immediately.

A mixture of lemon juice, lemon zest, and fresh thyme in a small glass bowl.
Roasted asparagus and carrots garnished with lemon and thyme on a rimmed baking sheet.

Tips for Success

  • Cut the vegetables uniformly. Trimming the asparagus spears and carrot strips to be similar in thickness and length helps them cook through evenly.
  • Spread vegetables out in a single layer. Spreading the vegetables out evenly on the sheet pan ensures each piece is caramelized to perfection.
  • Use parchment paper for easier cleanup. Line your baking sheet with parchment paper to make cleanup a breeze.
  • Watch carefully. Asparagus cooks quickly, especially if the spears are on the thinner side. While I recommend roasting for 15-20 minutes, keep an eye on the asparagus to make sure it doesn't overcook.
  • Switch up the flavors. Don't be afraid to get creative with your seasonings to keep this dish tasting fresh and exciting every time you make it.

What to Serve With Roasted Carrots and Asparagus

Oven-roasted carrots and asparagus are a versatile vegetable side dish that pairs well with just about any meal. Here are a few of my favorites:

How to Use Leftover Roasted Carrots and Asparagus

If you've grown tired of eating these leftover roasted vegetables as is, consider repurposing them! Oven-roasted asparagus and carrots can be used in a variety of other dishes. Here are a few ideas:

  • Soups- Add diced asparagus and carrots to your favorite soup for a little extra flavor.
  • Salad- Use these roasted vegetables as a healthy salad topping.
  • Sandwiches & Wraps- Lettuce is boring. Try adding roasted carrots and asparagus to your next sandwich.
  • Pasta- Leftover asparagus and carrots are delicious stirred into your favorite pasta dish.
  • Frittata & Quiche- Use these tasty roasted vegetables to make a spring-inspired frittata or quiche.
Carrots and asparagus on a small white plate.

Storage and Reheating

How to Store

  • Refrigerator- Store leftover roasted carrots and asparagus in an airtight container in the refrigerator for 3-5 days.
  • Freezer- For longer storage, freeze leftover roasted carrots and asparagus in a freezer-safe container for up to 3 months.

💡 Did You Know? You can store raw fresh asparagus standing upright in a small amount of water in the refrigerator to keep it fresher for longer. Storing asparagus this way will help it last up to 7 days.

How to Reheat

  • Oven- Preheat the oven to 350ºF. Toss the leftover vegetables with a little bit of olive oil if they seem dry and spread them evenly on a baking sheet. Roast the vegetables for 5-10 minutes or until fully warmed through.
  • Stovetop- Add a small amount of oil or butter to a skillet over medium-low heat. Add the roasted vegetables and sauté for 4-5 minutes or until heated through.
  • Microwave- Spread leftover vegetables out evenly on a microwave-safe dish. Cover with a damp paper towel and heat on HIGH in 30-second intervals until hot.
  • Air Fryer- Preheat the air fryer to 375ºF. Arrange the leftover roasted vegetables in the air fryer basket in a single layer and cook for 2-3 minutes, shaking the basket halfway through.

Make Ahead

Although this dish can be prepared quickly and easily, you can get a head start by preparing the vegetables up to 3 days in advance and storing them in the refrigerator. Then, when you're ready to cook, simply combine everything and roast for 20 minutes.

A plate of roasted carrots and asparagus.

Frequently Asked Questions

Can you roast asparagus and carrots together?

Absolutely! While asparagus cooks quickly, if you cut the carrots to be a similar size, they'll roast up perfectly well alongside the asparagus.

Do you need to wash asparagus?

Asparagus should be rinsed prior to use to remove any sand, bugs, and other debris.

What happens if you don't trim asparagus?

While asparagus doesn't necessarily have to be trimmed, I highly recommend that you do. The woody end of the asparagus spear is tough and not pleasant to eat even after roasting.

Should asparagus be blanched before roasting?

No, it's not necessary to blanch asparagus before roasting it.

Why is my roasted asparagus soggy?

If your roasted asparagus is soggy, stringy, or mushy, it's likely overcooked. Keep an eye on the asparagus and check it for doneness after 15 minutes.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Vegetable Sides

Roasted carrots and asparagus on a small white plate.
Print Pin

Roasted Carrots and Asparagus

These Roasted Carrots and Asparagus are the perfect vegetable side dish for spring. Seasoned with zesty garlic, tangy lemon, and fragrant thyme, these veggies burst with bright and flavorful goodness. This side dish is healthy, easy to make, and ready in just 30 minutes. Gluten-free, low-carb, vegan-friendly.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 68kcal
Author Ashley Petrie

Equipment

Ingredients

  • 1 bunch (about 20 spears) asparagus
  • 2 large carrots peeled and cut into approx. 4-inch long strips
  • 1 tablespoon light olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • Zest from ½ of a lemon
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh thyme leaves

Instructions

  • Preheat the oven to 400°F. Trim the woody ends from the asparagus. Peel and cut the carrots into strips that are similar in length and thickness to the asparagus spears.
    1 bunch (about 20 spears) asparagus, 2 large carrots
  • Place the prepared vegetables on a rimmed baking sheet. Drizzle them with olive oil and season with garlic powder, salt, and pepper. Toss to coat evenly and spread them out into a single layer on the baking sheet.
    1 tablespoon light olive oil, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon black pepper
  • Roast the vegetables for 15-20 minutes or until browned and tender.
  • Mix the lemon zest, lemon juice, and fresh thyme leaves together in a small mixing bowl. Pour over the roasted vegetables, tossing to coat. Serve immediately.
    Zest from ½ of a lemon, 1 tablespoon lemon juice, 1 tablespoon fresh thyme leaves

Notes

  • Quick Tip: Asparagus cooks quickly, especially if the spears are on the thinner side. While I recommend roasting for 15-20 minutes, keep an eye on the asparagus to make sure it doesn't overcook.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
  • Make Ahead: Peel, trim,  and cut the vegetables up to 3 days ahead and store them in the refrigerator until ready to use.

Nutrition

Serving: 1serving | Calories: 68kcal | Carbohydrates: 8g | Protein: 3g | Fat: 3.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Sodium: 167mg | Potassium: 334mg | Fiber: 3.5g | Sugar: 3.5g | Vitamin C: 11mg | Calcium: 41mg | Iron: 2.4mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @enwnutrition.

Easy Sautéed Sweet Potatoes With Garlic

These Sautéed Sweet Potatoes are well-seasoned with lots of garlic, easy to make, and ready in just 30 minutes. A healthy and delicious vegetable side dish, these flavorful pan-fried sweet potatoes are made with only 8 ingredients and are perfect for a quick weeknight dinner.

A small white plate of sautéed sweet potatoes.

Whenever I make dinner, I often use different cooking methods to make the meal come together more quickly.

If, for instance, I'm using my oven to cook a whole roasted chicken and a sheet pan of Brussels sprouts, then I can easily prepare my other side dishes on the stovetop.

These sautéed sweet potatoes are the perfect side dish to make when your oven is otherwise occupied. They're quick, easy, and perfectly seasoned. And they pair well with a variety of meats, vegetables, and other sides.

I love sautéing sweet potatoes in a cast iron skillet because it's naturally non-stick, cooks evenly, and caramelizes them really well. But, you can also use a Teflon-free non-stick skillet if you prefer.

So, if you want to learn how to sauté sweet potatoes on the stove, keep reading for all of my best tips and tricks.

>> Want to learn more ways you can use your cast iron skillet? Check out this Brown Butter Cornbread, Seared Chicken Breast, and Buffalo Chicken Dip recipe.

Some links throughout this post are affiliate links, which means I earn a small commission at no extra cost to you. If you’re willing to use them, it helps fund this site and allows me to continue to provide content. I appreciate your support!

Why You'll Love This Recipe

  • Ready in 30 Minutes- This quick vegetable side dish will help you get dinner on the table in no time. Cook these sweet potatoes on the stovetop while you have chicken roasting in the oven.
  • Only 8 Ingredients- Most of which are pantry staples! Sweet potatoes, garlic, olive oil, and a few seasonings are all you need.
  • Healthy- Sweet potatoes are packed with fiber, vitamin A, potassium, and plenty of other vitamins and minerals.
  • Garlicky- These pan-sautéed sweet potatoes are seasoned with both fresh garlic and garlic powder for extra garlic flavor. Garlic lovers, rejoice!
  • Customizable- Not a fan of smoked paprika? Try chili powder instead. Or add a little cayenne pepper to give these cast iron skillet sweet potatoes some heat. Don't be afraid to customize the seasonings in this recipe to your liking.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Sweet Potatoes- Peel and dice the sweet potatoes into small ½-inch cubes so they cook quickly and evenly on the stovetop.
  • Garlic- Add a few cloves of fresh minced garlic for a bold garlic flavor.
  • Olive Oil- Light olive oil is preferred because it has a higher smoke point than extra virgin olive oil.
  • Seasonings- I use a mix of smoked paprika, garlic powder, onion powder, salt, and black pepper. The flavor of smoked paprika pairs so well with sweet potatoes.
  • Water- Just a small amount of water creates steam and helps the potatoes cook through without burning.
The ingredients to make sautéed sweet potatoes on a butcher block countertop. Each ingredient is labeled with text. They include sweet potato, seasonings, olive oil, and garlic.

Substitutions and Variations

Here are a few ways you can try customizing this sautéed sweet potato recipe to fit your diet and taste preferences.

Substitutions

  • Sweet Potatoes- Prefer butternut squash? Give my sautéed butternut squash recipe a try. Diced pumpkin, acorn squash, hubbard squash, and carrots can also be cooked using this same method. However, the cook time may vary slightly depending on the vegetable.
  • Garlic- Use an extra ½ teaspoon of garlic powder in place of fresh garlic or leave the fresh garlic out altogether. Alternatively, garlic-infused olive oil can be used to sauté the sweet potatoes.
  • Olive Oil- Any high-heat, neutral-flavored oil can be used in this recipe. If you want to use butter, I recommend mixing it with a little oil to prevent it from burning.
  • Seasonings- Swap out the seasonings in this recipe for any blend of seasonings you like.
  • Water- Substitute the water with a little vegetable broth or chicken stock for extra flavor.
Sautéed sweet potatoes on a small white plate. There is a fork sticking out of the potatoes out of focus in the background.

Variations

Sweet potatoes taste delicious with just a little salt and butter. But, seasoning your pan-fried sweet potatoes with spices, herbs, and sweeteners really helps them shine. Here are a few ideas:

  • Spicy & Sweet- Add a few shakes of cayenne pepper and a drizzle of honey or maple syrup for a vegetable side dish that's both spicy and sweet.
  • Cinnamon Brown Sugar- Swap the savory spices for warm, sweet spices that are perfect for fall. Try a little cinnamon, nutmeg, and brown sugar.
  • Herbed- Chopped fresh thyme and rosemary pair beautifully with sautéed sweet potatoes.
  • Goat Cheese- Sprinkle some goat cheese over the potatoes after they've finished cooking for a tangy, cheesy flavor that pairs well with sweet potatoes.
  • Indian-Inspired- Try using curry powder, turmeric, coriander, and cumin for a warm, Indian-spiced side dish.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Cast Iron Skillet- I love using cast iron for just about everything I cook, but especially for sautéing sweet potatoes on the stovetop. A well-seasoned cast iron skillet is naturally non-stick. Plus, cast iron heats evenly and retains heat well, which means the sweet potatoes brown and cook through evenly.

Step by Step Instructions

Here is how to make these sautéed sweet potatoes with garlic.

Step 1: Sauté sweet potatoes. Heat olive oil over medium heat in a well-seasoned cast iron skillet or non-stick skillet. Once hot, add sweet potatoes to the skillet, spreading them out into a single layer. Cover the skillet with a lid, reduce the heat to medium-low, and cook for 5-7 minutes. Stir the sweet potato and pour the water into the skillet. Quickly cover again with the lid and cook for an additional 5-7 minutes or until the potatoes are soft and tender.

Cubed sweet potatoes in a cast iron skillet.
Browned sweet potatoes cooking in a cast iron skillet.

Step 2: Season sweet potatoes. Sprinkle the seasonings evenly over the sweet potato, stirring to coat. Add the minced garlic and sauté for an additional 1-2 minutes. Remove the skillet from the heat and serve.

Cooked sweet potatoes in a cast iron skillet with seasonings sprinkled over the top of them.
Sautéed sweet potatoes in a cast iron skillet.

Tips for Success

  • Cut the sweet potatoes into small, uniform pieces. Cutting the sweet potatoes into uniform ½-inch cubes ensures they cook quickly and evenly.
  • Choose the right type of skillet. Use a well-seasoned cast iron skillet or a Teflon-free non-stick skillet to ensure the cooked sweet potatoes do not stick to your pan.
  • Use enough oil. Don't shy away from using enough oil to coat the bottom of the skillet. The oil prevents the sweet potatoes from sticking and helps them brown.
  • Don't overcrowd the skillet. Use a large skillet so you can spread the cubed sweet potatoes out into an even layer. Overcrowding the pan may prevent the sweet potatoes from cooking evenly.
  • Resist the urge to stir too much. We want to brown and caramelize the sweet potatoes to give them lots of flavor.

What to Serve With Sautéed Sweet Potatoes

Pan-sautéed sweet potatoes are a versatile vegetable side dish that pairs well with a variety of main dishes and other sides. Here are a few of my favorites:

Main Dishes

Side Dishes

Sautéed sweet potatoes on a white plate.

How to Use Leftover Sautéed Sweet Potatoes

Leftover sautéed sweet potatoes are versatile and easy to repurpose into another delicious meal. Here are a few of my favorite ways to use leftover sautéed sweet potatoes:

Storage and Reheating

How to Store

  • Refrigerator- Store leftover sautéed sweet potatoes in an airtight container in the refrigerator for 3-5 days.
  • Freezer- According to the U.S. Sweet Potato Council, cooked sweet potatoes may be stored for up to one year in the freezer.

Quick Tip: Whole, raw sweet potatoes will last up to 2 weeks if stored in a cool, dry, and well-ventilated area.

How to Reheat

If your leftover sautéed sweet potatoes are frozen, I recommend thawing them overnight in the refrigerator before reheating.

  • Stovetop- Heat a small amount of butter or olive oil in a skillet over low heat. Add the sweet potatoes and heat, stirring occasionally, for 2-3 minutes or until fully warmed through.
  • Oven- Preheat the oven to 350°F. Spread the leftover sautéed sweet potatoes out evenly on an oiled or parchment-lined baking sheet. Heat the sweet potatoes for 10-15 minutes or until warmed through.
  • Microwave- Place the sweet potatoes on a microwave-safe dish and cover them with a lid or damp paper towel. Heat on HIGH in 30-second intervals, stirring between each, until the potatoes are fully warmed through.
  • Air Fryer- Preheat the air fryer to 325°F for 5 minutes. Spray the basket with a small amount of oil and add the leftover sweet potato cubes. Heat for 4-5 minutes or until fully warmed through.

Make Ahead

When it comes to making sautéed sweet potatoes ahead of time, it doesn't get more convenient.

Peel and cut raw sweet potatoes into cubes and store them in an airtight container in the refrigerator with ice water for up to 4 days before cooking. Storing them this way prevents browning and helps them remain crisp.

Alternatively, sauté the sweet potatoes up to 3 days before serving. Then, reheat them on the stovetop or in the oven for the best results.

A plateful of sautéed sweet potatoes with garlic.

Frequently Asked Questions

Do you leave the skin on when cooking sweet potato?

Sweet potato skin is edible and full of fiber. Many people leave the sweet potato skin on because they enjoy the texture, the nutritional benefits, and the reduced prep time. For this recipe, I recommend peeling the skin off, but if you prefer to leave it on, that's fine too!

Should you rinse sweet potatoes before cooking?

Sweet potatoes are root vegetables, which means they grow underground. If your sweet potatoes have a lot of dirt on them, give them a quick rinse before peeling. Otherwise, just peel the skin off and you're good to go.

How long to pan fry sweet potatoes?

When cut into ½ to ¾-inch cubes and covered with a lid, it takes about 13-15 minutes to fully cook sweet potatoes in a skillet over medium-low heat.

How do you know when sweet potatoes are done cooking?

You'll know your sautéed sweet potatoes are done cooking when a fork easily pierces through the cube with little to no resistance.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Vegetable Side Dishes

A small white plate of sautéed sweet potatoes.
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Sautéed Sweet Potatoes

These Sautéed Sweet Potatoes are well-seasoned with lots of garlic, easy to make, and ready in just 30 minutes. A healthy and delicious vegetable side dish, these flavorful pan-fried sweet potatoes are made with only 8 ingredients and are perfect for a quick weeknight dinner.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 152kcal
Author Ashley Petrie

Equipment

Ingredients

  • 2 tablespoons light olive oil
  • 2 large sweet potatoes peeled and cut into ½-inch cubes
  • ¼ cup water
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • 2 cloves garlic minced

Instructions

  • Heat olive oil over medium heat in a well-seasoned cast iron skillet or non-stick skillet. Once hot, add sweet potatoes to the skillet, spreading them out into a single layer. Cover the skillet with a lid, reduce the heat to medium-low, and cook for 5-7 minutes. Stir the sweet potato and pour the water into the skillet. Quickly cover again with the lid and cook for an additional 5-7 minutes or until the potatoes are soft and tender.
    2 tablespoons light olive oil, 2 large sweet potatoes, ¼ cup water
  • Sprinkle the seasonings evenly over the sweet potato, stirring to coat. Add the minced garlic and sauté for an additional 1-2 minutes. Remove the skillet from the heat and serve.
    1 teaspoon kosher salt, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon black pepper, 2 cloves garlic

Notes

  • Quick Tip: Use a well-seasoned cast iron skillet or a Teflon-free non-stick skillet to ensure the cooked sweet potato does not stick to your pan.
  • Storage: Store leftover sautéed sweet potatoes in an airtight container in the refrigerator for up to 5 days or in the freezer for up to one year.
  • Make Ahead: Peel and cut raw sweet potatoes into cubes and store them in an airtight container in the refrigerator with ice water for up to 4 days before cooking.

Nutrition

Serving: 1serving | Calories: 152kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 337mg | Potassium: 359mg | Fiber: 3g | Sugar: 4g | Vitamin C: 3mg | Calcium: 35mg | Iron: 0.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @enwnutrition.

Best Ground Turkey Shepherd's Pie (Cast Iron Skillet Recipe)

This Ground Turkey Shepherd's Pie is made in a cast iron skillet with tender ground turkey, flavorful vegetables, and fresh herbs for the best tasting shepherd's pie you'll ever try.

A cast iron skillet filled with ground turkey shepherd's pie. A single slice of the dish is missing from the skillet and is on a small white plate to the left.

Cozy, comforting, and classic, shepherd's pie is one of my favorite home-cooked meals.

While traditionally made with lamb, this ground turkey shepherd's pie is a delicious twist on the classic dish. The rich and hearty meat filling is topped with creamy mashed potatoes for a satisfying dinner that can't be beat.

I love making this dish in my cast iron skillet for easy cleanup. Plus, the cast iron skillet makes for an impressive presentation if you're serving it to family and friends on St. Patrick's Day.

So, whether you're looking for a family-friendly meal or a cozy dish to enjoy on a chilly winter evening, this ground turkey shepherd's pie is sure to hit the spot.

>> Need more ideas for your St. Patrick's Day feast? Try this Dutch Oven Corned Beef and Cabbage, Sweet Potato Corned Beef Hash, and Sourdough Irish Soda Bread.

Some links throughout this post are affiliate links, which means I earn a small commission at no extra cost to you. If you’re willing to use them, it helps fund this site and allows me to continue to provide content. I appreciate your support!

Why You'll Love This Recipe

  • Made from Scratch- A perfectly seasoned filling of fresh vegetables, herbs, and lean ground turkey, topped with creamy homemade mashed potatoes. Comfort food at its finest.
  • Flavorful- This mouthwatering shepherd's pie with ground turkey will have you coming back for seconds (and maybe even thirds!).
  • Easy Cleanup- Cooking the filling in a cast iron skillet and then baking the whole dish in the same skillet makes for easy cleanup and allows for a seamless transition from stovetop to oven.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Ground Turkey- I used 93% lean ground turkey as I find it has the best balance between flavor, texture, and leanness.
  • Russet Potatoes- Starchy potatoes like russets are the best potato for mashed potatoes.
  • Vegetables- A mixture of onion, carrots, corn, and peas. I typically use fresh peas and corn while they're in season and frozen peas and corn when they're not.
  • Herbs- Fresh thyme and rosemary really add something special to this dish.
  • Garlic- A few cloves of garlic are cooked with the potatoes to make garlic mashed potatoes. And a few more cloves are added to the filling for flavor.
  • Butter- Used in both the mashed potatoes and the filling, butter gives this dish such a rich and delicious flavor.
  • Half and Half- I like to use half and half in my mashed potatoes because it's creamy without being too heavy.
  • Chicken Stock- Homemade chicken stock is best, but low-sodium chicken stock from the store works as well.
  • Flour- Just a tablespoon of flour helps the filling thicken up and hold together better after baking.
  • Tomato Paste- Adds a savory umami flavor to the filling without an overwhelming tomato flavor.
  • Soy Sauce- For seasoning and umami flavor.
The ingredients to make ground turkey shepherd's pie on a butcher block countertop. Each ingredient is labeled with text. They include tomato paste, soy sauce, half and half, chicken stock, peas, corn, rosemary, thyme, carrots, flour, butter, ground turkey, potatoes, onion, garlic, salt, and pepper.

Substitutions and Variations

Here are a few ways you can try customizing this ground turkey shepherd's pie recipe to fit your diet and taste preferences.

Substitutions

  • Ground Turkey- Substitute ground turkey for ground lamb, beef, or pork.
  • Russet Potatoes- Swap russet potatoes for Yukon gold potatoes, red potatoes, mashed sweet potatoes, or even mashed cauliflower for a low-carb option.
  • Vegetables- Use frozen mixed vegetables or leftover vegetables in place of fresh vegetables if preferred.
  • Herbs- Replace 1 teaspoon of chopped fresh rosemary with ½ teaspoon of dried rosemary. And replace 2 teaspoons of fresh thyme leaves with 1 teaspoon of dried thyme leaves.
  • Garlic- Substitute each clove of garlic with ¼ teaspoon of garlic powder.
  • Butter- In the mashed potatoes, swap the butter for cream cheese, olive oil, sour cream, or Greek yogurt. For the filling, butter can be replaced with olive oil or any other neutral-flavored cooking oil.
  • Half and Half- Skim milk, whole milk, heavy cream, or even chicken stock can be used in place of half and half.
  • Chicken Stock- Replace chicken stock with chicken broth, vegetable broth, beef broth, turkey stock, or water.
  • Flour- Swap the flour for ½ tablespoon of cornstarch or mash a few of the cooked potato cubes into the filling to act as a thickener.
  • Tomato Paste- Substitute tomato paste for ketchup, tomato sauce, or tomato puree. Alternatively, leave the tomato paste out entirely.
  • Soy Sauce- Use Worcestershire sauce, tamari, or liquid aminos in place of soy sauce.

Quick Tip: Ground turkey shepherd's pie is a great way to use leftover mashed potatoes and vegetables and reduce food waste.

Variations

  • Gluten-Free- Use tamari or liquid aminos in place of soy sauce and swap all-purpose flour for cornstarch to make this dish gluten-free.
  • Dairy-Free- Swap the butter for olive oil or dairy-free butter and the half and half with dairy-free milk.
  • Low-Carb- Make cauliflower mashed potatoes by substituting some or all of the russet potato for cauliflower.
  • Mexican-Style- Swap the peas and carrots for black beans and jalapeños. And the fresh herbs for chili powder, cumin, and cayenne pepper.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Cast Iron Skillet- I used my 10-inch cast iron skillet to cook the filling and to bake this shepherd's pie with turkey. It works really well and makes for a beautiful presentation. However, feel free to use a baking dish or casserole dish if you don't have a cast iron skillet.
A cast iron skillet of ground turkey shepherd's pie with a slice removed.

Step by Step Instructions

Here is how to make this cast iron skillet shepherd's pie with ground turkey.

Step 1: Cook the potatoes. Preheat the oven to 400°F. Add diced potatoes and crushed garlic cloves to a pot and cover them with cold water. Bring the water to a boil over medium-high heat and boil the potatoes for 10 minutes or until they're fork tender. Remove from heat and drain completely.

Cooked diced potatoes in a stainless steel pot.

Step 2: Make the mashed potato topping. Transfer the drained potatoes and garlic back into the cooking pot and add butter, salt, and pepper. Mash until smooth using a potato masher or fork. Stir in half and half until well combined. Set aside.

Mashed potatoes in a stainless steel pot being mixed by a wooden spoon.

Step 3: Sauté the vegetables. Melt butter in a cast iron skillet over medium heat. Add the diced onion, carrot, peas, and corn and cook, stirring occasionally, for 5-7 minutes or until softened and beginning to brown. Add the garlic, herbs, salt, and pepper and cook for an additional 1-2 minutes.

Carrots, peas, corn, onion, garlic, and herbs sautéed in a cast iron skillet.

Step 4: Brown the turkey. Push the vegetables aside in the skillet and add the ground turkey. Cook the turkey, breaking it up with a wooden spoon, until most of the liquid has evaporated and the turkey is no longer pink.

Ground turkey and vegetables being cooked together in a cast iron skillet.

Step 5: Finish the filling. Add the flour, tomato paste, and soy sauce to the ground turkey mixture and stir well to combine. Pour in the chicken stock and simmer until slightly thickened. Remove the skillet from the heat. If using a casserole dish, transfer the filling to the casserole dish.

Flour sprinkled on top of the cooked ground turkey and vegetables.
The finished ground turkey shepherd's pie filling in a cast iron skillet. There is a wooden spoon sticking out of the skillet to the left.

Step 6: Top with potatoes and bake. Dump the mashed potatoes on top of the filling and use a fork to spread them out evenly. Bake for 25-30 minutes or until the filling is bubbly and the mashed potatoes are golden-brown. Cool for 15 minutes before serving.

Mashed potatoes spread on top of the ground turkey filling in a cast iron skillet.
Baked ground turkey shepherd's pie in a cast iron skillet.

Tips for Success

  • Use ground turkey with at least 7% fat. Extra-lean ground turkey tends to be too dry and chewy when cooked.
  • Use a deep skillet or baking dish. Before you begin, make sure your cast iron skillet is deep enough for both layers. Otherwise, use a 9-inch by 13-inch baking dish.
  • Place a baking sheet underneath. If you're worried about the shepherd's pie bubbling over into your oven, place the cast iron skillet or casserole dish on a baking tray to catch any spills.
  • Let it rest. For shepherd's pie that holds together well, it's important to let it rest for 15 minutes after baking.

What to Serve With Ground Turkey Shepherd's Pie

Ground turkey shepherd's pie is a hearty and satisfying dish that pairs well with a variety of sides. Here are some of my favorites:

A slice of ground turkey shepherd's pie on a small white plate.

Storage and Reheating

How to Store

  • Refrigerator- Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • Freezer- Leftover shepherd's pie freezes well and will maintain best quality for up to 6 months in the freezer.

Quick Tip: Freeze leftover shepherd's pie in individual portion sizes for easier and more convenient reheating.

How to Reheat

If your leftover ground turkey cottage pie is frozen, I recommend thawing it overnight in the refrigerator before reheating.

  • Oven- Preheat oven to 350°F. Place individual portions of leftover shepherd's pie on a baking sheet and cover tightly with aluminum foil. Bake for 10 minutes or until fully warmed through.
  • Microwave- Place an individual portion of ground turkey shepherd's pie on a microwave-safe plate. Microwave on HIGH for one minute. Stir and continue microwaving in 30-second intervals until fully heated.
  • Air Fryer- Preheat air fryer to 350°F. Place an individual portion of leftover shepherd's pie on a piece of aluminum foil or parchment paper. Transfer the shepherd's pie on the aluminum foil to the air fryer basket. Heat for 4-5 minutes or until fully warmed through.

Make Ahead

Shepherd's pie can easily be made up to 2 days in advance and reheated in the oven for a freshly cooked flavor.

For the best results, prepare both the mashed potatoes and the filling and store them separately in the refrigerator. Then, assemble just before baking. Bake at 400°F for 35-40 minutes.

Alternatively, assemble the whole dish and store it in the refrigerator until ready to bake.

A cast iron skillet filled with ground turkey shepherd's pie. A single slice of the dish is missing from the skillet and is on a small white plate to the left.

Frequently Asked Questions

Why is my shepherd's pie soupy?

If your shepherd's pie is soupy when you cut into it, you may not have reduced and thickened the filling enough. If you were light on the flour, next time add a little more to see if that helps.

How do you keep shepherd's pie from falling apart?

Since shepherd's pie doesn't have a bottom crust, it can be hard to keep the filling from falling apart. To hold the filling together better, allow the pie to rest for 15 minutes after baking, and make sure your filling is sufficiently thickened before baking.

What's the point of baking shepherd's pie?

Baking shepherd's pie helps the ingredients hold together better, creates more tender meat, and makes the mashed potato topping lightly crispy and golden brown.

What is traditional shepherd's pie made of?

Traditional shepherd's pie is made with ground lamb or mutton.

What is the difference between shepherd's pie and cottage pie?

The biggest difference between shepherd's pie and cottage pie is the meat used in the filling. Shepherd's pie is traditionally made with ground lamb while cottage pie is usually made with ground beef.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Ground Turkey Recipes

A cast iron skillet filled with ground turkey shepherd's pie. A single slice of the dish is missing from the skillet and is on a small white plate to the left.
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Ground Turkey Shepherd's Pie

This Ground Turkey Shepherd's Pie is made in a cast iron skillet with tender ground turkey, flavorful vegetables, and fresh herbs for the best tasting shepherd's pie you'll ever try.
Course Main Course
Cuisine American, English, Irish
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Total Time 1 hour 40 minutes
Servings 6 servings
Calories 494kcal
Author Ashley Petrie

Equipment

Ingredients

For the Mashed Potato Topping

  • 2 large russet potatoes peeled and diced into 1-inch cubes
  • 2 cloves garlic crushed and roughly chopped
  • 4 tablespoons unsalted butter
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • ½ cup half and half

For the Ground Turkey Shepherd's Pie

  • 2 tablespoons unsalted butter
  • ½ large yellow onion diced
  • 2 large carrots diced
  • 1 cup sweet corn fresh or frozen
  • ½ cup green peas fresh or frozen
  • 3 cloves garlic minced
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon fresh rosemary chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 ¼ pounds ground turkey 93% lean
  • 1 tablespoon all-purpose flour
  • 1 tablespoon tomato paste
  • 1 teaspoon low-sodium soy sauce
  • ½ cup chicken stock preferably homemade

Instructions

Make the Mashed Potato Topping

  • Preheat the oven to 400°F. Add diced potatoes and crushed garlic cloves to a pot and cover them with cold water. Bring the water to a boil over medium-high heat and boil the potatoes for 10 minutes or until they're fork tender. Remove from heat and drain completely.
    2 large russet potatoes, 2 cloves garlic
  • Transfer the drained potatoes and garlic back into the cooking pot and add butter, salt, and pepper. Mash until smooth using a potato masher or fork. Stir in half and half until well combined. Set aside.
    4 tablespoons unsalted butter, 1 ½ teaspoons kosher salt, 1 teaspoon black pepper, ½ cup half and half

Make the Ground Turkey Shepherd's Pie

  • Melt butter in a cast iron skillet over medium heat. Add the diced onion, carrot, peas, and corn and cook, stirring occasionally, for 5-7 minutes or until softened and beginning to brown. Add the garlic, herbs, salt, and pepper and cook for an additional 1-2 minutes.
    2 tablespoons unsalted butter, ½ large yellow onion, 2 large carrots, 1 cup sweet corn, ½ cup green peas, 3 cloves garlic, 2 teaspoons fresh thyme leaves, 1 teaspoon fresh rosemary, ½ teaspoon kosher salt, ½ teaspoon black pepper
  • Push the vegetables aside in the skillet and add the ground turkey. Cook the turkey, breaking it up with a wooden spoon, until most of the liquid has evaporated and the turkey is no longer pink.
    1 ¼ pounds ground turkey
  • Add the flour, tomato paste, and soy sauce to the ground turkey mixture and stir well to combine. Pour in the chicken stock and simmer until slightly thickened. Remove the skillet from the heat. If using a casserole dish, transfer the filling to the casserole dish.
    1 tablespoon all-purpose flour, 1 tablespoon tomato paste, 1 teaspoon low-sodium soy sauce, ½ cup chicken stock
  • Dump the mashed potatoes on top of the filling and use a fork to spread them out evenly. Bake for 25-30 minutes or until the filling is bubbly and the mashed potatoes are golden-brown. Cool for 15 minutes before serving.

Notes

  • Quick Tip: If you're worried about the shepherd's pie bubbling over into your oven, place the cast iron skillet or casserole dish on a baking tray to catch any spills.
  • Storage: Store leftovers in an airtight container for up to 4 days in the refrigerator or up to 3 months in the freezer.
  • Make Ahead: Assemble the shepherd's pie and store it in the refrigerator for up to 2 days before baking. Then, bake for 10-15 minutes longer than the recipe cook time.

Nutrition

Serving: 1serving | Calories: 494kcal | Carbohydrates: 37g | Protein: 32g | Fat: 25.5g | Saturated Fat: 11.5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 136mg | Sodium: 568mg | Potassium: 1077mg | Fiber: 4g | Sugar: 5g | Vitamin C: 14mg | Calcium: 96mg | Iron: 3.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @enwnutrition.

Jalapeño Cheddar Sourdough Bread

This Jalapeño Cheddar Sourdough Bread is cheesy, flavorful, and perfect for sourdough bakers looking to take their bread to the next level. Made with fresh jalapeños and sharp cheddar cheese, this no-knead sourdough bread is well worth the effort. Serve with eggs, chili, or your favorite sandwich fillings.

A sliced loaf of jalapeño cheddar sourdough bread on a wooden cutting board.

When I first started learning how to make sourdough bread, I made a list of all the different variations of it I wanted to try.

First on my list? Jalapeño cheddar sourdough bread.

My fiancé and I first discovered jalapeño cheddar bread at a local grocery store months before I started my sourdough bread-baking journey. It was deliciously cheesy, a little spicy, and perfect for making sandwiches with.

So, when I finally mastered a good loaf of sourdough bread, I knew I had to try to give jalapeño cheddar sourdough bread a try.

And I couldn't believe how easy it was! If you're looking for a way to take your sourdough bread to the next level, I highly recommend making this bread. I promise it will become one of your new favorite sourdough bread recipes.

>> Need to learn the basics first? Check out my Beginner's Guide to Sourdough Bread in a Dutch Oven.

Some links throughout this post are affiliate links, which means I earn a small commission at no extra cost to you. If you’re willing to use them, it helps fund this site and allows me to continue to provide content. I appreciate your support!

Why You'll Love This Recipe

  • Flavorful- A little cheesy, a little spicy - who wouldn't want a slice of delicious jalapeño cheddar sourdough bread?
  • No-Knead- We use an easy process called "stretching and folding" to build gluten in our cheddar jalapeño sourdough bread, which eliminates kneading altogether.
  • Preservative Free- No artificial ingredients here! I love making homemade sourdough bread because I know exactly what goes into it.
  • Perfect for Sandwiches- This savory bread makes fantastic sandwiches. Try it with egg sandwiches for breakfast or a BLT for lunch. Yum!
  • Healthy- Sourdough jalapeño cheddar bread is fermented, thanks to the yeast and bacteria in the sourdough starter. Fermented bread products are thought to be easier to digest and more nutritious than their store-bought counterparts.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Sourdough Starter- I used a 100% hydration active sourdough starter to make this recipe. Make sure your sourdough starter is very bubbly and active before adding it to the dough.
  • Bread Flour- Bread flour contains more gluten protein, which creates a chewier bread that rises well when baking.
  • Water- The dough in this recipe is a 75% hydration dough. If you're new to sourdough and struggle with sticky dough, reduce the amount of water to as low as 325 grams for a 65% hydration dough.
  • Kosher Salt- Enhances flavor.
  • Jalapeño- I prefer fresh jalapeños in my jalapeño cheddar sourdough bread. You can leave the seeds in or remove them, depending on your tolerance for heat.
  • Shredded Cheddar Cheese- Yellow cheddar cheese shows up best in the bread, but white cheddar cheese works just as well.

Quick Tip: For best results, I highly recommend buying a block of cheese and shredding it yourself. Pre-shredded cheese is coated with anti-caking agents, which prevents the cheese from melting as easily.

The ingredients to make jalapeño cheddar sourdough bread. Each ingredient is labeled with text. They include cheddar, bread flour, sourdough starter, salt, jalapeño, and water.

Substitutions and Variations

Here are a few ways you can try customizing this jalapeño cheddar sourdough recipe to fit your diet and taste preferences.

Substitutions

  • Bread Flour- You can use all-purpose flour in place of bread flour if preferred. However, keep in mind that it may result in a slightly flatter, denser, and less chewy loaf. I've also substituted up to 100 grams of bread flour with 100% whole wheat flour with great results.
  • Kosher Salt- Swap kosher salt with sea salt, pink Himalayan salt, or table salt.
  • Fresh Jalapeño- Use pickled jalapeños or chipotle peppers instead of fresh jalapeño. Alternatively, swap jalapeño for mild bell pepper or extra spicy habanero.
  • Cheddar Cheese- Parmesan cheese, asiago cheese, gouda, or mozzarella cheese would also taste great in this bread.

Variations

  • Vegan- Swap the cheddar cheese for vegan cheddar cheese to make this recipe dairy-free.
  • Bacon- Add crumbled bacon to make your jalapeño cheddar bread extra savory.
  • Roasted Garlic- A few cloves of mashed roasted garlic cloves would give this sourdough bread a delicious garlic flavor.
  • Chipotle- Add minced chipotle pepper in addition to the jalapeño for a smoky jalapeño cheese sourdough bread.
  • Herbs- Herbs such as thyme, oregano, rosemary, or parsley add a fresh flavor.
  • Corn- Add fresh corn for a delicious summertime treat.
  • Honey- Balance the heat with a drizzle of sweet honey.
A whole loaf of jalapeño cheddar sourdough bread on a wooden bread peel next to a white cloth napkin.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Dutch Oven- When it comes to baking sourdough bread, I swear by my trusty Lodge 6-Quart Dutch Oven. Dutch ovens are the perfect tool for bread baking because they help to lock in steam, which keeps the bread crust soft and allows the dough to rise even higher while baking.
  • Kitchen Scale- Sourdough is all about ratios and percentages. If you're serious about baking sourdough bread, a food scale is a worthy investment. By accurately measuring out ingredients, you'll be able to achieve the perfect consistency and texture in your dough every time.
  • Banneton Basket- If you're looking to create the perfect sourdough boule, a banneton basket (a.k.a. proofing basket) is an essential tool in your bread-making arsenal. By helping the bread dough maintain its shape during proofing, a banneton ensures that your bread will have that classic, round boule shape that we all know and love. I'm very happy with my Bread Bosses 9-Inch Round Banneton Proofing Basket.
  • Bench Knife- A bench scraper acts as an extension of your hand, making the dough easier to handle during shaping. It's also great for cleaning the counter after you're done making your dough.
  • Lame- Used to score the dough just before baking. Personally, I just use a razor blade. You can also use a sharp knife.

Step by Step Instructions

Here is how to make this jalapeño cheddar sourdough bread.

Step 1: Feed Sourdough Starter

Feed your sourdough starter in the morning on the day you want to make your dough.

My starter takes about 6 hours to become active and bubbly when it's stored between 70-75°F (21-24°C). This will vary depending on where you store your starter.

Signs To Look For: Bubbles breaking on the surface of the starter, the starter doubling or tripling in volume, and a slight doming at the top of the starter. You can also use the float test to check if your starter is ready to be added to your dough.

An active, bubbly sourdough starter in a glass jar.

Step 2: Autolyse

About 30 minutes before your starter is ready, thoroughly mix together the flour and water in a large mixing bowl. Make sure you incorporate all of the dry flour, which takes a few minutes of mixing.

After mixing, the dough will look rough and shaggy and break apart easily if stretched. Cover with plastic wrap or a damp kitchen towel and allow to rest for 30 minutes or up to 2 hours.

Flour and water mixed together before autolysing.
Before
The dough after autolysing.
After

Step 3: Mix Dough

Once your starter is ready, add it to the bowl with the flour and water. Spread it across the top of the dough, then use your fingertips to "dimple" it into the dough. Pull the dough over itself a few times to begin incorporating the starter.

Then, sprinkle the salt over the dough and continue to squeeze and fold until both the starter and salt are fully incorporated. This will take about 2-3 minutes.

The final dough after mixing in the sourdough starter and kosher salt.

Step 4: Stretch and Fold + Add Mix-Ins

Allow the dough to rest for 20 minutes after mixing.

Then, perform your first set of stretch and folds. This is also where you'll add the diced jalapeño and shredded cheddar cheese. Do this by spreading ¼ of both the jalapeños and cheddar cheese over the top of the dough. Then, dip your hand into a bowl of cold water before grabbing one edge of the dough and pulling it up as far as it will stretch before folding it over onto itself and the mix-ins.

Rotate the bowl 90 degrees and repeat, spreading ¼ of the jalapeños and shredded cheddar cheese over the top of the dough and folding the edge over it. Repeat this stretching and folding two more times around the dough for a total of 4 times, adding all of the jalapeños and cheddar cheese.

Then, flip the dough over so the folds are on the bottom. The mix-ins may seem a bit messy at this point but will be incorporated more as we continue stretching and folding.

Cover and allow the dough to rest for 15 minutes before performing another set of stretch and folds. Perform 5 sets of stretch and folds total.

The dough stretched over itself and the mix-ins.
Jalapeño cheddar bread dough during a set of stretch and folds.
Jalapeño cheddar sourdough bread dough after a set of stretch and folds.

Step 5: Bulk Fermentation

Cover the dough and allow it to rise in a warm environment (70-75°F, 21-24°C) for about 4 hours. Your dough is ready when it doubles in size, has bubbles forming on the surface, and jiggles slightly when the bowl is shaken.

The dough before bulk fermentation.
The dough after bulk fermentation.

Step 6: Pre-Shape

Carefully turn the dough out onto a lightly floured work surface, taking care not to deflate any of the air built up inside of it. Gently pull the dough into a rectangular shape.

Then, using your hands or a bench scraper, lift one of the short sides of the rectangle, folding it over itself and onto the middle of the dough like a letter. Repeat this fold on the opposite side of the dough. For the longer edges of the rectangle, you'll want to pull the edge of the dough out and up slightly before folding it down onto the middle. Repeat on the other long edge.

Brush away any flour on the work surface before quickly flipping the dough over so the seam side is on the counter. Use your hands or a bench scraper to gently round out the dough into a ball. Cover and allow it to rest for 15 minutes.

A well-fermented dough turned out onto a lightly floured countertop.
The dough folded in thirds like a letter.
The dough being folded during the pre-shape step.

Step 7: Final Shape

Lightly sprinkle the top of the dough with flour, then flip it over so the seam side is facing up again.

Repeat the same shaping method followed in the pre-shape step, building a little more tension in the dough this time. Allow the dough to sit seam-side down on the counter for 1-2 minutes.

Note: Building tension helps the bread rise upwards instead of outwards as it bakes.

A rounded dough ball on a butcher block countertop.

Step 8: Proof

Generously dust a 9-inch round banneton (or tea towel-lined bowl) with rice flour or oat flour.

Quickly transfer the dough into the prepared banneton with the seam side facing up. Pinch the seam closed with your fingers if it seems to be opening up at all.

Cover and allow it to proof at room temperature for about 30 minutes.

Jalapeño cheddar sourdough bread dough in a banneton basket.

Step 9: Cold Retard

Transfer the proofed dough to the refrigerator to retard overnight. This step helps enhance the classic "sour" flavor of sourdough bread. It also helps the dough hold its shape in the oven.

The jalapeño cheddar dough after retarding in the refrigerator overnight.
The dough after spending 16 hours in the refrigerator.

Step 10: Score and Bake

About one hour before baking, place your Dutch oven and lid inside of the oven and preheat oven to 450°F. When the Dutch oven is sufficiently preheated, remove it from the oven.

Then, gently turn your dough out onto a piece of parchment paper. Score your bread about ½-inch deep. Quickly and carefully transfer your dough on the parchment paper into the preheated Dutch oven. Cover the Dutch oven and place it back inside the oven.

Bake bread covered for 30 minutes. Then, remove the lid and bake for an additional 10-15 minutes uncovered.

Did You Know? Scoring the bread creates an intentional weak spot to help the bread expand in the oven.

Scored jalapeño cheddar sourdough on parchment paper before baking.
The baked loaf of jalapeño cheddar sourdough bread inside of a Dutch oven.

Step 11: Cool

Remove the bread from the Dutch oven and place it on a cooling rack. Allow the jalapeño cheddar sourdough bread to cool for at least 2 hours before slicing.

Cooling the bread is critical for achieving a well-textured loaf. Cutting into a warm loaf of sourdough bread may cause it to have a gummy, dense texture.

A loaf of jalapeño cheddar sourdough bread cooling on a wire rack.

Tips for Success

  • Find the warmest spot in your kitchen. Place your sourdough starter and bread dough in the warmest spot in your kitchen, but keep it out of direct sunlight. Next to your stovetop, on top of the refrigerator, or inside the oven with the light on are a few ways to keep your sourdough warm.
  • Make sure your sourdough starter is active. A healthy sourdough starter is essential for good bread. Make sure your starter is active and bubbly before using it in your dough.
  • Weigh your ingredients. Measuring your ingredients by weight rather than volume is more accurate and can lead to more consistent results.
  • Keep water nearby. Sourdough is a wet, sticky dough. To make it easier to handle, especially when stretching and folding, dipping your hands in water helps prevent sticking.
  • Watch the dough, not the clock. Making sourdough bread is more of a process than a recipe. Look for tell-tale signs that your dough is ready rather than relying on the clock.
  • Preheat your Dutch oven. Preheat your Dutch oven inside a 450°F (230°C) oven for at least 45 minutes before baking your jalapeño cheddar sourdough bread in it.
A loaf of jalapeño cheddar sourdough bread cut in half to show the crumb texture and filling.

What to Serve with Jalapeño Cheddar Sourdough Bread

There's nothing better than a slice of toasted jalapeño cheddar sourdough with lots of butter. But, what are some other ways you can use this delicious homemade sourdough bread? Here are a few ideas:

  • Sandwiches- Perhaps my favorite way to use jalapeño cheddar sourdough bread is for sandwiches. Grilled cheese, BLT, turkey, BBQ pulled pork, and egg sandwiches are all fantastic on this savory sandwich bread.
  • Soup- Dip a slice of toasted cheddar jalapeño bread in your favorite soup. Try tomato soup, chicken noodle soup, broccoli asparagus soup, pumpkin soup, or chili.
  • Salad- Enjoy a slice of jalapeño cheddar sourdough alongside your favorite salad for a light and refreshing lunch. It's especially tasty with taco salad.
  • Dips- Serve jalapeño cheddar sourdough bread with your favorite dips. Guacamole, salsa, hummus, and spinach artichoke are some of my favorites.
  • Eggs- Jalapeño cheddar sourdough bread makes the best breakfast sandwiches. I love making bacon egg and cheese sandwiches on this bread. It's also fantastic in this scrambled eggs on toast recipe.

How to Use Stale Jalapeño Cheddar Sourdough Bread

Stale Jalapeño Cheddar Sourdough bread can still be used in a variety of ways, here are a few ideas:

  • Toast
  • Breadcrumbs
  • Croutons
  • Savory Bread Pudding
  • Stuffing
  • French Toast
  • Bread Salad (Panzanella Salad)

How to Store

Since homemade sourdough bread doesn't contain preservatives, its shelf life is often shorter than store-bought bread. And since jalapeño cheddar sourdough is made with dairy, it's best to store it in the freezer.

  • Room Temperature- Wrap sourdough bread tightly in plastic wrap, or beeswax wrap, or store it in a plastic bag at room temperature for up to 2 days.
  • Freezer- Store sourdough bread in a freezer-safe plastic bag for up to 3 months. I recommend slicing it prior to freezing for convenience.

Quick Tip: Do not refrigerate sourdough bread, as this can cause it to dry out and become stale.

A whole loaf of jalapeño cheddar sourdough bread on a wooden bread peel.

Frequently Asked Questions

Should my dough be this sticky?

Sourdough bread dough is a wet, sticky dough that can be challenging to work with, especially if you're new to it. This recipe creates a 75% hydration dough, which is on the stickier side. If you're struggling, try dropping it down to 65% hydration (325 grams of water).

What cheese is best for sourdough bread?

My favorite cheese to add to sourdough bread is cheddar cheese. However, gouda, parmesan cheese, asiago cheese, and mozzarella cheese are also great sourdough mix-ins. You can use both shredded and cubed cheese in sourdough bread.

Can I make jalapeño cheddar sourdough bread without a Dutch oven?

Yes, you can bake your jalapeño cheddar sourdough bread on a regular baking sheet or in a cast iron skillet if you don't have a Dutch oven. I recommend adding a tray of water below the bread for the first 20-25 minutes of baking to help with oven spring.

Can you put jalapeño cheddar sourdough bread in the toaster?

Absolutely! One of my favorite ways to enjoy jalapeño cheddar bread is toasted with butter. If your slices are too large to fit in your toaster, simply cut them in half.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Recipes

A sliced loaf of jalapeño cheddar sourdough bread on a wooden cutting board.
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Jalapeño Cheddar Sourdough Bread

This Jalapeño Cheddar Sourdough Bread is cheesy, flavorful, and perfect for sourdough bakers looking to take their bread to the next level. Made with fresh jalapeños and shredded cheddar cheese, this no-knead sourdough bread is well worth the effort. Serve with eggs, chili, or your favorite sandwich fillings.
Course Bread
Cuisine American
Prep Time 1 day 1 hour
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 1 day 3 hours 45 minutes
Servings 12 slices
Calories 205kcal
Author Ashley Petrie

Equipment

Ingredients

  • 500 grams bread flour
  • 375 grams water 80-90°F (26-32°C)
  • 100 grams active sourdough starter
  • 10 grams kosher salt
  • 1-2 whole jalapeños minced
  • 2 ½ cups cheddar cheese shredded

Instructions

  • Note: Keep in mind that sourdough recipes are more of a guideline than a step-by-step process to follow. Temperature, humidity, and the strength of your starter all play a role in how long it will take your dough to rise. It's more important to pay attention to how your starter and dough look rather than the amount of time that has passed. Please see the blog post above for helpful images associated with each step.
  • Feed Sourdough Starter: Feed your sourdough starter in the morning on the day you want to make your dough. My starter takes about 6 hours to become active and bubbly when it's stored between 70-75°F (21-24°C). This will vary depending on where you store your starter.
  • Autolyse: About 30 minutes before your starter is ready, thoroughly mix together the flour and water in a large mixing bowl. Make sure you incorporate all of the dry flour, which takes a few minutes of mixing. After mixing, the dough will look rough and shaggy and break apart easily if stretched. Cover with plastic wrap or a damp kitchen towel and allow to rest for 30 minutes or up to 2 hours.
    500 grams bread flour, 375 grams water
  • Mix Dough: Once your starter is ready, add it to the bowl with the flour and water. Spread it across the top of the dough, using your fingertips to "dimple" it into the dough. Pull the dough over itself a few times to begin incorporating the starter. Then, sprinkle the salt over the dough and continue to squeeze and fold until both the starter and salt are fully incorporated. This will take about 2-3 minutes.
    100 grams active sourdough starter, 10 grams kosher salt
  • Add Mix-Ins: Allow the dough to rest for 20 minutes after mixing. Then, perform your first set of stretch and folds. This is also where you'll add the diced jalapeño and shredded cheddar cheese. Do this by spreading ¼ of both the jalapeños and cheddar cheese over the top of the dough. Then, dip your hand into a bowl of cold water before grabbing one edge of the dough and pulling it up as far as it will stretch before folding it over onto itself and the mix-ins. Rotate the bowl 90 degrees and repeat, spreading ¼ of the jalapeños and shredded cheddar cheese over the top of the dough and folding the edge over it.
    Repeat this stretching and folding two more times around the dough for a total of 4 times, adding all of the jalapeños and cheddar cheese. Then, flip the dough over so the folds are on the bottom. The mix-ins may seem a bit messy at this point but will be incorporated more as we continue stretching and folding.
    1-2 whole jalapeños, 2 ½ cups cheddar cheese
  • Stretch & Folds: Cover and allow the dough to rest for 15 minutes before performing another set of stretch and folds. Perform 5 sets of stretch and folds total.
  • Bulk Fermentation: Cover the dough and allow it to rise in a warm environment (70-75°F, 21-24°C) for about 4 hours. Your dough is ready when it doubles in size, has bubbles forming on the surface, and jiggles slightly when the bowl is shaken.
  • Pre-Shape: Carefully turn the dough out onto a lightly floured work surface, taking care not to deflate any of the air built up inside of it. Gently pull the dough into a rectangular shape. Then, using your hands or a bench scraper, lift one of the short sides of the rectangle, folding it over itself and onto the middle of the dough like a letter. Repeat this fold on the opposite side of the dough. For the longer edges of the rectangle, you'll want to pull the edge of the dough out and up slightly before folding it down onto the middle. Repeat on the other long edge. Brush away any flour on the work surface before quickly flipping the dough over so the seam side is on the counter. Use your hands or a bench scraper to gently round out the dough into a ball. Cover and allow it to rest for 15 minutes.
  • Final Shape: Lightly sprinkle the top of the dough with flour, then flip it over so the seam side is facing up again. Repeat the same shaping method followed in the pre-shape step, building a little more tension in the dough this time. Allow the dough to sit seam-side down on the counter for 1-2 minutes.
  • Proof: Generously dust a 9-inch round banneton (or tea towel-lined bowl) with rice flour or oat flour. Quickly transfer the dough into the prepared banneton with the seam side facing up. Pinch the seam closed with your fingers if it seems to be opening up at all. Cover and allow it to proof at room temperature for about 30 minutes.
  • Cold Retard: Transfer the proofed dough to the refrigerator to retard overnight. This step helps enhance the classic "sour" flavor of sourdough bread. It also helps the dough hold its shape in the oven.
  • Preheat Dutch Oven: About one hour before baking, place your Dutch oven and lid inside of the oven and preheat it to 450°F.
  • Score & Bake: When the Dutch oven is sufficiently preheated, remove it from the oven. Then, gently turn your dough out onto a piece of parchment paper. Score your bread about ½-inch deep. Quickly and carefully transfer your dough on the parchment paper into the preheated Dutch oven. Cover the Dutch oven and place it back inside the oven. Bake bread covered for 30 minutes. Then, remove the lid and bake for an additional 10-15 minutes uncovered.
  • Cool: Remove the bread from the Dutch oven and place it on a cooling rack. Allow the jalapeño cheddar sourdough bread to cool for at least 2 hours before slicing.

Notes

  • Quick Tip: Place your sourdough starter and bread dough in the warmest spot in your kitchen, but keep it out of direct sunlight. Next to your stovetop, on top of the refrigerator, or inside the oven with the light on are a few ways to keep your sourdough warm. Ideal temperature is around 70-80ºF (21-26ºF).
  • Storage: Store leftovers in an airtight container for up to 2 days at room temperature or for up to 3 months in the freezer.

Nutrition

Serving: 1slice | Calories: 205kcal | Carbohydrates: 34g | Protein: 7.5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 396mg | Potassium: 62mg | Fiber: 1g | Vitamin C: 4mg | Calcium: 74mg | Iron: 2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @enwnutrition.

Best Mushrooms for Pizza (12 Types Compared)

What are the best mushrooms for pizza? Well, it depends! From mild white button mushrooms to wild morels, this list compares 12 different types of mushrooms and the best ways to use them on your next pizza.

Slices of mushroom pizza on a piece of parchment paper. Text overlaid on the image reads "Best Mushrooms for Pizza. 12 Types of Mushrooms to Try on Your Next Pizza."

With so many different kinds of mushrooms to choose from, it can be hard to know which ones are best for pizza.

Button mushrooms, cremini mushrooms, and portobello mushrooms are some of the best mushrooms for pizza. And I often find myself reaching for these mushrooms over and over again.

However, there is a whole world of mushrooms out there. All of which can be used as fun and unique pizza toppings.

In this article, we will cover 12 of the best mushrooms for pizza, both common and uncommon varieties, and other ingredients to pair them with. We will also discuss how to prepare mushrooms for pizza and tips for making the best mushroom pizza at home.

>> Need a good mushroom pizza recipe? This Classic Mushroom Pizza is my go-to homemade pizza recipe.

Some links throughout this post are affiliate links, which means I earn a small commission at no extra cost to you. If you’re willing to use them, it helps fund this site and allows me to continue to provide content. I appreciate your support!

Best Mushrooms for Pizza

Here are the 12 best mushrooms for pizza.

1. Button

White button mushrooms in a bin at the grocery store.

Button mushrooms, also known as white mushrooms, are one of the most common mushroom varieties you'll see on store shelves. They are small, round mushrooms with a pale color, firm texture, and mild flavor.

Due to their mild flavor, button mushrooms pair well with a wide variety of pizza toppings.

Perfect Pizza Pairings: Bell Peppers, Onion, Garlic, Black Olives, Sausage, Pepperoni

2. Porcini

A bunch of porcini mushrooms.
Photo by Big Dodzy on Unsplash

Porcini mushrooms, also known as cèpes or penny buns, are popular in Italian cuisine. They are known for their distinctive nutty, earthy flavor and meaty texture. Porcini mushrooms are large and they range in color from dark brown to tan.

These large and flavorful mushrooms go well with other ingredients commonly found in Italian cooking.

Perfect Pizza Pairings: Garlic, Spinach, Basil, Thyme, Lemon, Pesto, Provolone Cheese, Parmesan Cheese, Creamy Sauces

3. Portobello

Several portobello mushrooms in a bin at the grocery store.

Portobello mushrooms are recognized for their large, flat caps, which can measure up to six inches in diameter. These edible mushrooms have a firm, meaty texture and a rich, earthy flavor that makes them a popular choice in vegetarian dishes.

The rich flavor of portobello mushrooms works well alongside other bold and flavorful ingredients.

Perfect Pizza Pairings: Sun Dried Tomatoes, Artichoke Hearts, Spinach, Garlic, Basil, Rosemary, Goat Cheese

4. Cremini

A package of whole baby bella mushrooms at the grocery store.

Cremini mushrooms, sometimes called "baby bella" mushrooms, are similar in appearance to button mushrooms. However, they are slightly darker in color than button mushrooms and have a firmer texture.

These tasty mushrooms have a rich, earthy flavor that is slightly more intense than that of button mushrooms. Cremini mushrooms are my personal favorite mushroom for pizza.

A great middle ground between button mushrooms and portobello mushrooms, cremini mushrooms compliment a wide variety of other ingredients.

Perfect Pizza Pairings: Tomatoes, Kale, Spinach, Garlic, Roasted Butternut Squash, Caramelized Onions, Goat Cheese, Parmesan Cheese

5. Shiitake

A bunch of shiitake mushrooms.
Photo by Kier in Sight on Unsplash

Shiitake mushrooms are a type of edible mushroom that is native to East Asia, particularly Japan and China. Found both fresh and dried at grocery stores, these delicious mushrooms have a distinctive earthy and meaty flavor with a slightly chewy texture.

Commonly found in Asian cuisine, fresh shiitake mushrooms pair well with other ingredients typically used in Asian recipes.

Perfect Pizza Pairings: Scallions, Garlic, Ginger, Red Bell Pepper, Bok Choy, Tofu, Eggs, Soy Sauce

6. Maitake

Maitake mushrooms, also known as "hen of the woods," are a type of edible mushroom that is native to Japan, North America, and Europe.

These beautiful mushrooms grow in clusters at the base of trees and have a distinctively frilly appearance. They're rich and earthy in flavor and have a slightly meaty texture.

Another popular mushroom in Asian cuisine, maitake mushrooms also pair well with similar ingredients to the shiitake mushroom.

Perfect Pizza Pairings: Kimchi, Arugula, Bok Choy, Japanese Sweet Potato, Red Chili Pepper, Garlic, Ginger, Tofu, Miso Paste, Sesame Oil

7. Enoki

Another mushroom native to East Asia, enoki mushrooms are characterized by their long, thin stems and small, button-shaped caps. They're one of the cutest mushrooms ever, in my opinion!

Enoki mushrooms have a delicate, slightly sweet flavor with a crunchy texture and are often used in soups, salads, stir-fries, and sushi.

Again, enoki mushrooms are Asian mushrooms, which means they pair well with other ingredients commonly found in Asian cuisine.

Perfect Pizza Pairings: Scallions, Garlic, Ginger, Bok Choy, Zucchini, Tomatoes, Other Mushrooms, Tofu, Sausage

8. Oyster

Cartons of tree oyster mushrooms on a table at a farmers' market.

Oyster mushrooms have a delicate, sweet flavor and a tender texture that is often described as "meaty."

They grow in clusters on the sides of trees and have a distinctive fan-shaped cap with a slightly velvety texture. Oyster mushrooms are named for their shape and resemblance to oysters.

Often used in stir-fries, oyster mushrooms pair well with other vegetables commonly found in stir-fry dishes.

Perfect Pizza Pairings: Broccoli, Spinach, Tomatoes, Bell Peppers, Onions, Thyme, Parsley, Garlic, Lemon, Arugula, Pine Nuts

9. Chanterelle

A bunch of chanterelle mushrooms.
Photo by Eric Prouzet on Unsplash

Chanterelle mushrooms are beautiful mushrooms with trumpet-shaped caps, deep ridges, and a bright golden-yellow color. They have a firm texture and a subtle, earthy aroma.

Highly prized for their delicate, fruity flavor and meaty texture, chanterelle mushrooms are native to Europe, but can also be found in North America and other parts of the world.

In season from late spring through early fall, chanterelles complement a variety of other seasonal ingredients.

Perfect Pizza Pairings: Butternut Squash, Potatoes, Brussels Sprouts, Spinach, Asparagus, Leeks, Garlic, Creamy Sauces

10. Morel

A single morel mushroom growing in the woods.
Photo by Beth Macdonald on Unsplash

Typically appearing in the spring, morel mushrooms are seasonal wild mushrooms found most commonly in certain parts of North America, Europe, and Asia.

Morel mushrooms have a conical shape with a honeycomb-like cap that is pale brown in color and are highly prized for their distinctively earthy and nutty flavor.

These beauties are the perfect pairing for other seasonal spring flavors. So, take advantage while you can!

Perfect Pizza Pairings: Fiddlehead Ferns, Asparagus, Peas, Spring Onions, Artichokes, Radishes, Lemon, Garlic, Creamy Sauces

11. Chicken of the Woods

Chicken of the woods is a type of wild mushroom that is named after its resemblance to chicken meat when cooked.

These unique mushrooms are often sought after for their meaty, chicken-like texture and mild, slightly sweet flavor. They have a bright yellow to orange color and can range in size from small, individual clusters to large, shelf-like formations.

Often used as a chicken substitute, chicken of the woods mushrooms are fantastic paired with a variety of ingredients.

Perfect Pizza Pairings: Broccoli, Bell Peppers, Spinach, Onion, Garlic, Buffalo Sauce, BBQ Sauce, Creamy Sauces

12. Truffles

A black truffle on a wooden surface.
Image by WikiImages from Pixabay

Truffles are a type of edible fungi that grow underground and are prized for their unique and intense aroma and flavor.

They have a rough, warty exterior and a fleshy, edible interior that is highly aromatic. Known as a delicacy around the world, truffles have a complex flavor profile, with earthy, nutty, and slightly sweet notes.

Truffles elevate and enhance the flavor of a variety of other ingredients. Just remember, a little truffle goes a long way.

Perfect Pizza Pairings: Mushrooms, Potatoes, Garlic, Thyme, Rosemary, Lobster, Scallops, Beef, Parmesan Cheese, Creamy Sauces, Extra Virgin Olive Oil

Mushroom Pizza Ingredient Pairing Chart

NameFlavor/Texture/AppearancePairings
ButtonMild, Pale, FirmBell Peppers, Onions, Olives, Pepperoni, Sausage
PorciniNutty, Earthy, Brown, MeatyGarlic, Thyme, Basil, Pesto, Parmesan Cheese
PortobelloRich, Bold, Earthy, Brown, Meaty, FirmSun Dried Tomatoes, Artichoke Hearts, Spinach, Rosemary, Goat Cheese
CreminiMild, Earthy, Brown, Very FirmTomatoes, Kale, Garlic, Roasted Butternut Squash, Caramelized Onions, Goat Cheese, Parmesan Cheese
ShiitakeEarthy, Intense, Brown, Chewy, MeatyScallions, Garlic, Ginger, Red Bell Pepper, Bok Choy, Tofu, Eggs, Soy Sauce
MaitakeRich, Earthy, Slightly Meaty, FrillyKimchi, Arugula, Japanese Sweet Potato, Red Chili Pepper, Garlic, Ginger, Miso Paste, Sesame Oil
EnokiSlightly Sweet, White, Delicate, CrunchyScallions, Garlic, Ginger, Bok Choy, Zucchini, Tomatoes, Other Mushrooms, Tofu, Sausage
OysterDelicate, Sweet, Tender, VelvetyBroccoli, Spinach, Arugula, Tomatoes, Bell Peppers, Onions, Parsley, Garlic
ChanterelleTrumpet-Shaped, Orange/Yellow, Sweet, Delicate, FruityButternut Squash, Potatoes, Brussels Sprouts, Asparagus, Leeks, Garlic, Creamy Sauces
MorelCone-Shaped, Honeycomb-Like Cap, Brown, Earthy, NuttyFiddlehead Ferns, Asparagus, Peas, Spring Onions, Artichokes, Radishes, Lemon
Chicken of the WoodsMild, Slightly Sweet, Bright Orange and Yellow, MeatyBroccoli, Bell Peppers, Spinach, Onion, Garlic, Buffalo Sauce, BBQ Sauce
TruffleComplex, Intense, Earthy, Nutty, Rough Exterior, Fleshy InteriorMushrooms, Potatoes, Garlic, Thyme, Rosemary, Lobster, Scallops, Beef, Parmesan Cheese

Why Put Mushrooms on Pizza

Whether you're a vegetarian looking for a meatless pizza option or just want to add some depth of flavor to your pizza, mushrooms are a great addition that can take your pizza to the next level.

  • Flavor- Mushrooms have an earthy, umami flavor that complements a wide variety of other pizza toppings.
  • Texture- Their chewy, meaty texture makes them a satisfying substitute for meat.
  • Nutrition- Mushrooms are low in calories and fat. They're also a good source of nutrients such as potassium, B vitamins, and fiber.
Slices of mushroom pizza on a piece of parchment paper.

How to Choose the Best Mushrooms for Pizza

When it comes to choosing the best mushrooms for pizza, there are a few factors to consider.

  • Flavor- Think about the overall flavor of your pizza and choose mushrooms that will complement or enhance it. For example, if you're craving Asian flavors, pair shiitake mushrooms with scallions, garlic, and ginger.
  • Texture- Some mushrooms, like portobello, have a meaty texture that can make them a satisfying substitute for meat. Other mushrooms, like enoki, have a more delicate texture that can add a subtle crunch to pizza.
  • Other Toppings- Consider the other flavors you want on your pizza. For example, grilled portabella mushrooms pair well with other strong flavors like sun dried tomatoes while chanterelles are more delicate and pair well with asparagus and leeks.
  • Availability- Button mushrooms and portobello mushrooms can usually be found at grocery stores year-round. On the other hand, wild mushrooms are typically seasonal, which means you can only find them at certain times of the year.

How to Tell if Mushrooms Have Gone Bad

Mushrooms spoil quickly, so it's best to use them as soon as possible. If you're unsure, here are a few signs that your mushrooms may be spoiled:

  • Texture- Mushrooms should feel firm and dry to the touch. If they feel slimy, sticky, or damp, they are likely past their prime.
  • Appearance- Fresh mushrooms should appear uniform in color. Dark spots and other discoloration are a sign they are no longer fresh.
  • Smell- A light earthy scent is good. But, if your mushrooms smell fishy or otherwise "off," throw them out.
  • Mushy- Give the mushrooms a light squeeze. If you notice any soft or rotting spots, I'd err on the side of caution and get rid of them.

How to Prepare Mushrooms for Pizza

While not complicated, mushrooms do require a little bit of preparation before they can be used as a pizza topping.

Cutting Mushrooms

Step 1: Clean mushrooms. Gently wipe any dirt off of the mushrooms using a dry paper towel or cloth. If you're struggling to get some of the dirt removed, use a damp towel or quickly rinse them under cold, running water. Never soak fresh mushrooms.

Step 2: Remove the stem (optional). For mushrooms with woody stems, like shiitake mushrooms, it's best to remove and discard the stem. However, some mushrooms, like button mushrooms, have softer stems that can be enjoyed along with the rest of the mushroom.

Step 3: Cut the mushrooms. For pizza, mushrooms are typically sliced thin or cut into small cubes. To slice, place the mushroom flat on a cutting board. Use a sharp knife to cut slices across the mushroom. To cube, cut the mushroom into thick strips before cutting each strip into cubes.

Sliced button mushrooms on a green cutting board.

Cooking Mushrooms

Step 1: Heat the skillet. Melt butter or heat oil in a skillet over medium.

Step 2: Cook the mushrooms. Add mushrooms to the skillet and sprinkle them with salt to help them release their liquid. Cook for 5-7 minutes or until all of the liquid has been released and evaporated.

Step 3: Season. Season the mushrooms with black pepper, seasonings, and fresh or dried herbs.

Mushrooms cooking in a cast iron skillet.

Can Mushrooms Be Prepared Ahead?

Yes, mushrooms can be cooked ahead of time and stored in the refrigerator to use later.

For best results, store cooked mushrooms in an airtight container in the refrigerator for up to 5 days. Then, add them straight to your pizza whenever you're ready to assemble.

Fresh Mushrooms vs Canned Mushrooms

Canned mushrooms have a different texture and flavor compared to fresh mushrooms. Packed in a salty liquid, canned mushrooms are already cooked and are often softer and saltier than their fresh counterpart. Therefore, I recommend using fresh mushrooms whenever possible.

But, if you find yourself with a can of mushrooms on pizza night, here are a few tips to help you succeed:

  • Drain the liquid. Use a strainer or colander to completely drain the can of mushrooms.
  • Pat them dry. Use a clean dishcloth or paper towel to thoroughly pat the mushrooms dry. The goal is to get rid of as much liquid as possible.
  • Season with herbs and spices. To counteract the salty flavor of canned mushrooms, season them well with your favorite spices and herbs. Garlic, thyme, and rosemary are great choices.

Tips for Making Mushroom Pizza

  • Always cook mushrooms first. Cooked mushrooms won't dehydrate and release all of their liquid into your pizza as it cooks. I always recommend pre-cooking your mushrooms before adding them as a pizza topping.
  • Use a variety of mushrooms. No need to limit yourself to just one type of mushroom. Get creative and add a few different types of mushrooms to your pizza.
  • Slice mushrooms thin. The thinner you slice the mushrooms, the quicker they release their liquid and cook.
  • Homemade ingredients are best. Making pizza at home is all about the ingredients. And taking the time to make your own pizza dough and pizza sauce from scratch makes a huge difference in terms of quality and flavor.
  • Bake your pizza right away. Bake your pizza as soon as you've finished assembling it. Letting the toppings sit for too long will result in soggy pizza dough.

What to Serve With Mushroom Pizza

Mushroom pizza on a parchment-lined wooden pizza peel. There is a white cloth napkin laid out next to the pizza.

Frequently Asked Questions

Do you cook fresh mushrooms before putting them on pizza?

Yes, I highly recommend cooking fresh mushrooms before putting them on pizza. Fresh mushrooms are full of water, which they release as they cook. If you cook the mushrooms on top of your pizza, they'll release all of that liquid, leaving you with a soggy mess.

Do mushrooms go under cheese on pizza?

Typically mushrooms and other pizza toppings are placed on top of the cheese layer so that they cook and crisp up in the oven. However, if you cook your mushrooms before adding them to your pizza, you can put them under the cheese if you prefer.

How do you keep mushrooms from getting watery on pizza?

To prevent mushrooms from getting watery on pizza, you should always cook them before using them as a pizza topping. Cooking mushrooms allows them to release their liquid in the skillet instead of on your pizza.

Can I use frozen mushrooms on pizza?

Yes, frozen mushrooms can be used on pizza. I recommend sautéing frozen mushrooms to help get rid of any excess liquid before adding them to your pizza.

Can I use dried mushrooms on pizza?

Dried mushrooms can be used on pizza, although they need to be rehydrated first.

Place dried mushrooms in a bowl and pour boiling water over them. Allow them to soak for 10-15 minutes. Then, pat them dry and slice them up. If they seem too wet, you can sauté rehydrated mushrooms in a little oil before adding them to your pizza.

Common dried mushroom varieties include dried shiitake mushrooms, porcini mushroom, and morels.

Conclusion

So, whether you're a fan of the classic mushroom and cheese combo or like to mix things up with some exotic varieties, there's no denying that mushrooms add a delicious and earthy flavor to any pizza.

From meaty portobello to delicate shiitake, each mushroom has its own unique flavor and texture that can take your pizza game to the next level.

Whatever you decide, you’re now armed with all of the knowledge you need to choose the best mushrooms for your next pizza. So, get a little adventurous and think outside of the pizza box!

Let's Connect!

Be sure to leave a comment below if you have any questions about the recipe. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Pizza Recipes

Homemade Sourdough Hoagie Rolls (Sourdough Sandwich Rolls)

These Sourdough Hoagie Rolls are so soft, fluffy, and perfect for sandwiches. Made with only 6 ingredients, this no-knead sourdough recipe is a healthier, homemade alternative to store-bought rolls. Plus, this same recipe can be used to make sourdough sandwich rolls and sourdough hamburger buns too!

A stack of sourdough hoagie rolls on a sheet of parchment paper.

Hoagies, also known as subs or heroes, are a type of sandwich made with a long, narrow roll that has a crispy crust and a soft, chewy interior. Sourdough hoagie rolls take this classic sandwich to the next level with their tangy flavor and light, fluffy texture.

These soft sourdough sandwich rolls are made with only six simple ingredients and require no kneading, making them a great option for beginner bakers. And not only are they delicious, but they're also better for you than store-bought rolls, as they contain no preservatives or additives.

Plus, you can use this same recipe to make sourdough sandwich rolls and hamburger buns. In my efforts to replace all of our store-bought bread products with a homemade version, this versatile recipe has come in quite handy!

So why settle for bland, store-bought rolls when you can enjoy the deliciousness of these homemade sourdough hoagie rolls? Keep reading to learn everything you need to know to try them yourself.

Some links throughout this post are affiliate links, which means I earn a small commission at no extra cost to you. If you’re willing to use them, it helps fund this site and allows me to continue to provide content. I appreciate your support!

Why You'll Love This Recipe

  • Soft & Fluffy- The butter and honey create the softest, fluffiest sourdough buns. Perfect for sandwiches!
  • Versatile- I've used this exact recipe to make sourdough dinner rolls, hoagie rolls, sandwich rolls, and hamburger buns.
  • No-Knead- A technique called "stretch and folds" is used in place of kneading to build gluten in these sandwich buns.
  • Only 6 Ingredients- With just a few ingredients, you'll have homemade sandwich rolls for yourself and your family to enjoy.
  • No Artificial Ingredients- Making bread at home means you control the ingredients.
  • Healthy- Sourdough hoagie rolls are fermented, thanks to the yeast and bacteria in your sourdough starter. Fermented bread products are thought to be easier to digest and more nutritious than their store-bought counterparts.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Make sure your sourdough starter is very bubbly and at peak activity for these hoagie rolls.
  • Bread Flour- The extra protein in bread flour creates chewy rolls that rise beautifully in the oven.
  • Water- This dough is approximately 67% water. However, the final hydration of the dough is slightly higher because it is affected by the water content of the starter and butter.
  • Honey- Just a touch of honey adds a little sweetness and balances the flavor of these sandwich rolls.
  • Butter- Fat adds flavor and creates soft rolls that are perfect for sandwiches.
  • Kosher Salt- Enhances flavor.
The ingredients to make sourdough hoagie rolls on a butcher block countertop. Each ingredient is labeled with text. They include sourdough starter, water, bread flour, salt, butter, and honey.

Step by Step Instructions

Here is how to make these sourdough hoagie rolls.

Step 1: Feed Sourdough Starter

Feed your sourdough starter approximately 6-12 hours prior to using it in this recipe. You want your starter to be very bubbly and active before adding it to the dough.

My starter takes about 6 hours to become active and bubbly when it's stored between 70-75°F (21-24°C). This will vary depending on where you store your starter.

An active, bubbly sourdough starter in a glass jar.

Step 2: Autolyse

About 30 minutes before your starter is ready, mix together the flour and water in a large mixing bowl until all of the flour is moistened and no dry spots remain. Let the mixture sit for 30 minutes so the flour can fully hydrate.

Bread flour and water mixed together in a blue bowl before the autolyse step.
Before
Bread flour and water mixed together in a blue bowl after the autolyse step.
After 30 minutes

Step 3: Mix the Dough

Add your active sourdough starter, softened butter, honey, and kosher salt to the flour and water mixture. Use your hands or a stand mixer to thoroughly mix all of the ingredients together. It takes me about 5 minutes to fully mix the dough by hand. The dough starts out stringy and chunky, but then becomes cohesive as the butter is worked in. Let the dough rest for 20 minutes after mixing.

The dough in a blue bowl during the mixing process.
A chunky dough that has not been fully mixed.
The dough during the mixing step. It is stringy and not well mixed together yet.
Stringy, chunky dough during mixing.
The mixed dough in a blue mixing bowl.
A cohesive dough after mixing for about 5 minutes by hand.

Step 4: Stretch and Fold

Perform the first set of stretch and folds. Do this by dipping your hand into a bowl of cold water before grabbing one edge of the dough and pulling it up as far as it will stretch before folding it over onto itself. Rotate the bowl 90 degrees and repeat. Repeat this stretching and folding around the dough two more times (for a total of 4 times). Cover and allow the dough to rest for 15 minutes before performing another set of stretch and folds. Perform 4-5 sets of stretch and folds total, letting the dough rest for 15 minutes in between each set. The dough should pass the windowpane test.*

The dough folded over itself during the stretch and fold step.
The dough with two edges folded over itself during the stretch and fold step.
The dough after a full set of stretch and folds.

Step 5: Bulk Fermentation

Cover the dough and allow it to rise in a warm environment (70-75°F, 21-24°C) for about 4-5 hours. Your dough is ready when it doubles in size, has visible bubbles forming on the surface, and jiggles slightly when the bowl is shaken.

The dough before bulk fermenting.
Before bulk fermenting (after stretching and folding)
The sourdough hoagie roll dough after bulk fermenting.
After bulk fermenting

Step 6: Shape

Carefully turn the dough out onto a lightly floured surface, taking care not to deflate any of the air built up inside it. Using a bench scraper, gently divide the dough into 6 equal-sized pieces. Pull each piece of dough into a rectangle with one of the long edges facing you. Then, shape the dough by rolling it up into a log shape, using your hands to lightly roll it back and forth to even out the thickness. Pinch to seal and place seam side down on a parchment-lined baking sheet.

A piece of dough pulled into the shape of a rectangle on a floured work surface.
A hand rolling up a piece of dough into a log shape.
A piece of dough shaped into a log on a floured countertop.

Step 7: Proof

Cover the rolls and allow them to proof for 1-2 hours at room temperature. They should expand and get noticeably puffy. About 20 minutes before the rolls are done proofing, preheat the oven to 375°F.

Six sourdough discard hoagie rolls on a parchment-lined baking sheet before proofing.
Six sourdough discard hoagie rolls on a parchment-lined baking sheet after proofing and before being baked.

Step 8: Egg Wash and Bake

In a small mixing bowl, whisk together an egg with one tablespoon of water. Brush the top and sides of each roll with the egg wash. Bake the rolls for 25 minutes or until puffy and the tops are golden brown. Transfer to a cooling rack and allow the rolls to cool completely before slicing.

Six sourdough discard hoagie rolls on a parchment-lined baking sheet after being baked.

Tips for Success

  • Find the warmest spot in your kitchen. To keep your sourdough at the temperature it likes, choose the warmest spot in your kitchen. Some options for warm places include next to the stovetop, on top of the refrigerator, or inside the oven with the light turned on. Just avoid placing it in direct sunlight.
  • Make sure your sourdough starter is active. For light and fluffy sourdough rolls, having a vigorous sourdough starter is key. It's important to make sure that your starter is active and bubbly prior to adding it to your dough.
  • Weigh your ingredients. Measure your ingredients by weight rather than by volume for better, more consistent results.
  • Keep water nearby. Sourdough is a wet, sticky dough. Dipping your hands in water is a helpful technique to avoid the dough sticking to your hands, making it easier to handle.
  • Watch the dough, not the clock. When it comes to making sourdough bread, it's less about following a recipe and more about going with the flow. Keep an eye out for clues that your dough is ready, like its appearance or texture, rather than just watching the clock.

The Windowpane Test: To check if your dough has developed enough gluten after finishing your stretch and folds, use the windowpane test. Do this by stretching a small piece of the dough as thin as you can. You should be able to stretch it thin enough that you can see your fingers through it.

Substitutions and Variations

Here are a few ways you can try customizing this sourdough hoagie roll recipe to fit your diet and taste preferences.

Substitutions

  • Bread Flour- Substitute bread flour for all-purpose flour, keeping in mind that the dough may be harder to work with and the rolls may not rise as well. Alternatively, replace up to 50 grams of bread flour with whole wheat flour for a bit more flavor.
  • Butter- Swap butter for oil or dairy-free butter, if preferred. You can also leave the butter out entirely for a slightly crunchier roll.
  • Honey- Use maple syrup, granulated sugar, or brown sugar in place of honey.
  • Kosher Salt- Replace kosher salt with sea salt, pink Himalayan salt, or table salt.
Sourdough hoagie rolls wrapped in a white cloth napkin.

Variations

  • Dairy-Free- Swap butter for olive oil or dairy-free butter or leave the fat out entirely.
  • Vegan- Replace or leave out the butter and use a mixture of non-dairy milk with a bit of olive oil in place of the egg wash. Additionally, swap the honey for maple syrup, brown sugar, or granulated sugar.
  • Cheesy- Mix some grated parmesan or cheddar cheese directly into the dough during the stretch and fold step. Alternatively, sprinkle a little cheese on top of the hoagie bread before baking.
  • Herbs- Add a few tablespoons of your favorite fresh or dried herbs. Try thyme, rosemary, and oregano.
  • Seeds- Sprinkle your favorite seeds on top of these sandwich rolls before baking. Try everything bagel seasoning, poppy seeds, or sesame seeds (this recipe makes great hamburger buns!)

What to Serve With Sourdough Hoagie Rolls

Of course, sourdough hoagie rolls are made for sandwiches. From a classic Italian sub to a simple turkey and cheese, these sourdough rolls will make any sandwich feel extra special.

Here are a few of my favorite sandwiches, subs, and other ways to serve these sourdough hoagie rolls:

  • Breakfast Sandwiches- I make breakfast sandwiches with these sourdough buns almost every morning. Try them with this Turkey and Egg Sandwich.
  • Cold Cut Sandwiches- Italian meats, turkey and cheese, or roast beef all taste better on these sourdough hoagie rolls.
  • Hot Subs- What could be better than a toasted meatball sub or French dip sandwich on a sandwich roll you make from scratch?
  • Hamburgers- Use this same recipe to make hamburger buns. Just shape them into round balls instead of logs and top them with sesame seeds. I love using these sourdough buns for Air Fryer Turkey Burgers.
  • Soup- Dip these sandwich rolls in your favorite soup. My favorite soup is this Homestyle Chicken Noodle Soup.
  • Salads- Pair with a leafy green salad, like this Kale Crunch Salad, for a light and satisfying lunch.
  • Charcuterie Boards- Cut these sourdough rolls into bite-sized pieces and use them as part of a charcuterie board spread.
Two sourdough hamburger rolls and a few sourdough hoagies on a wire cooling rack.

How to Use Leftover Sourdough Hoagie Rolls

Sourdough sub rolls are hearty, versatile, and relatively plain, which means they can be repurposed in a variety of different ways. 

Here are a few ideas for using up stale sourdough sandwich buns:

Storage and Reheating

How to Store

  • Room Temperature- Store leftover sourdough hoagie rolls in an airtight container or plastic bag for 2-3 days at room temperature.
  • Freezer- For longer storage, I recommend freezing sourdough sandwich rolls. To freeze, wrap individual rolls tightly in plastic wrap or aluminum foil and store them inside a freezer-safe plastic bag or container for up to 3 months.

Quick Tip: Do not store sourdough hoagie rolls in the refrigerator. The cold, dry air of the refrigerator quickly turns bread stale. For best results, store leftover sourdough hoagie rolls in the freezer.

A basket of sourdough hoagie rolls wrapped in a white cloth napkin.

How to Reheat

If your sandwich rolls are frozen, thaw at room temperature for a couple of hours before reheating. Alternatively, cover with a damp paper towel and thaw in the microwave for 30 seconds.

  • Oven/Toaster Oven- Preheat oven to 350°F. Wrap the rolls in aluminum foil and place them on a baking sheet. Heat them in the oven for 10-15 minutes, or until they are warmed through.
  • Toaster- Slice the rolls in half and place them in a toaster. Toast them on a low setting for 1-2 minutes, or until they are warmed through.
  • Stovetop- Heat a small amount of butter or oil in a skillet over medium-low heat. Cut the rolls in half and place them cut-side down in the skillet. Heat for 3-5 minutes or until the bread is warmed through and toasted to your desired doneness.
  • Microwave- Wrap your rolls in a damp paper towel and place them on a microwave-safe plate. Heat them in the microwave on high for 15-20 seconds, or until they are warmed through. Be careful not to overheat them, as this can make the bread tough.
  • Air Fryer- Preheat the air fryer to 350°F. Place the rolls in the air fryer basket and heat for 2-3 minutes or until fully warmed through.

Make Ahead

Making these sourdough hoagie rolls ahead couldn't be easier. Plus, it's a great way to save time and ensure that you have fresh homemade bread for your sandwiches whenever you need it.

You have a couple of options when it comes to making this sourdough sandwich rolls recipe in advance:

  • Freeze the cooked rolls. After the rolls have completely cooled, wrap them tightly in plastic wrap or aluminum foil and place them inside a freezer-safe plastic bag. They can be stored in the freezer for up to 3 months. Don't forget to label and date the bag!
  • Refrigerate the dough. If you want to bake the rolls fresh, but don't have time for the whole process, you can make the dough in advance and refrigerate it for up to 2 days. Simply follow the recipe through the shaping step. Then, transfer the shaped rolls to a sheet of parchment paper, cover, and refrigerate. When ready to bake, allow the rolls to come to room temperature and become noticeably puffy before baking.
Six sourdough hoagie rolls wrapped in a white cloth napkin in a bowl.

Frequently Asked Questions

Is sourdough bread good for sandwiches?

Sourdough bread is a wonderful option for sandwiches, especially this sourdough hoagie rolls recipe. These rolls are soft, fluffy, and so much more flavorful than store-bought rolls.

What kind of bread do you use for a hoagie?

Hoagies are typically made with "hoagie rolls," which are long, soft, and fluffy white bread rolls with a slightly crunchy exterior. Sub rolls, hero rolls, and baguettes are suitable substitutes for hoagie rolls.

Can I make sourdough sandwich rolls without sourdough starter?

Sourdough recipes, such as these sourdough sandwich rolls, use sourdough starter as the primary leavening ingredient. To make sandwich rolls without a sourdough starter, you'll need to use a recipe that calls for dry active yeast, instant yeast, or another leavening agent.

What is the difference between a sub roll and a hoagie roll?

While there doesn't seem to be a significant difference between a sub roll and a hoagie roll, there are some subtleties that make each unique. Sub rolls tend to be softer than hoagie rolls, which have a slightly crunchy exterior.

Are sourdough sandwich rolls healthy?

Sourdough sandwich rolls are healthier than most store-bought sandwich rolls in a couple of ways. First, the rolls are fermented, which makes them easier to digest. Second, homemade sandwich rolls are free from preservatives and other added ingredients.

Let's Connect!

Be sure to leave a comment below if you have any questions about the recipe. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Recipes

A stack of five sourdough hoagie rolls on a sheet of parchment paper.
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Sourdough Hoagie Rolls

These Sourdough Hoagie Rolls are so soft, fluffy, and perfect for sandwiches. Made with only 6 ingredients, this no-knead sourdough recipe is a healthier, homemade alternative to store-bought rolls. Plus, this same recipe can be used to make sourdough sandwich rolls and sourdough hamburger buns too!
Course Bread, Sandwich
Cuisine American
Prep Time 12 hours 45 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 14 hours 10 minutes
Servings 6 hoagie rolls
Calories 433kcal
Author Ashley Petrie

Equipment

Ingredients

  • 4 ½ cups (540 grams) bread flour
  • 1 ½ cups (360 grams) warm water 80-90°F
  • ½ cup (113 grams) active sourdough starter
  • 3 tablespoons (42 grams) unsalted butter softened to room temperature
  • 2 ¼ tablespoons (45 grams) honey
  • 2 ½ teaspoons (12 grams) kosher salt
  • 1 large egg
  • 1 tablespoon water for egg wash

Instructions

  • Quick Note: Keep in mind that sourdough recipes are more of a guideline than a step-by-step process to follow. Temperature, humidity, and the strength of your starter all play a role in how long it will take your dough to rise. It's more important to pay attention to how your starter and dough look rather than the amount of time that has passed. Please see the blog post above for helpful images associated with each step.
  • Feed Starter: Feed your sourdough starter approximately 6-12 hours prior to using it in this recipe. You want your starter to be very bubbly and active before adding it to the dough.
    *My starter takes about 6 hours to become active and bubbly when it's stored between 70-75°F (21-24°C). This will vary depending on your particular starter and where you store it.
  • Autolyse: About 30 minutes before your starter is ready, mix together the flour and water in a large mixing bowl until all of the flour is moistened and no dry spots remain. Let the mixture sit for 30 minutes so the flour can fully hydrate.
    4 ½ cups (540 grams) bread flour, 1 ½ cups (360 grams) warm water
  • Mix Dough: Add your active sourdough starter, softened butter, honey, and kosher salt to the flour and water mixture. Use your hands or a stand mixer to thoroughly mix all of the ingredients together. It takes me about 5 minutes to fully mix the dough by hand. The dough starts out stringy and chunky, but then becomes cohesive as the butter is worked in. Let the dough rest for 20 minutes after mixing.
    ½ cup (113 grams) active sourdough starter, 3 tablespoons (42 grams) unsalted butter, 2 ¼ tablespoons (45 grams) honey, 2 ½ teaspoons (12 grams) kosher salt
  • Stretch and Fold: Perform the first set of stretch and folds. Do this by dipping your hand into a bowl of cold water before grabbing one edge of the dough and pulling it up as far as it will stretch before folding it over onto itself. Rotate the bowl 90 degrees and repeat. Repeat this stretching and folding around the dough two more times (for a total of 4 times). Cover and allow the dough to rest for 15 minutes before performing another set of stretch and folds. Perform 4-5 sets of stretch and folds total, letting the dough rest for 15 minutes in between each set. The dough should pass the windowpane test.*
  • Bulk Fermentation: Cover the dough and allow it to rise in a warm environment (70-75°F, 21-24°C) for about 4-5 hours. Your dough is ready when it doubles in size, has visible bubbles forming on the surface, and jiggles slightly when the bowl is shaken.
  • Shape: Carefully turn the dough out onto a lightly floured surface, taking care not to deflate any of the air built up inside it. Using a bench scraper, gently divide the dough into 6 equal-sized pieces. Pull each piece of dough into a rectangle with one of the long edges facing you. Then, shape the dough by rolling it up into a log shape, using your hands to lightly roll it back and forth to even out the thickness. Pinch to seal and place seam side down on a parchment-lined baking sheet.
  • Proof: Cover the rolls and allow them to proof for 1-2 hours at room temperature. They should expand and get noticeably puffy. About 20 minutes before the rolls are done proofing, preheat the oven to 375°F.
  • Egg Wash and Bake: In a small mixing bowl, whisk together an egg with one tablespoon of water. Brush the top and sides of each roll with the egg wash. Bake the rolls for 25 minutes or until puffy and the tops are golden brown. Transfer to a cooling rack and allow the rolls to cool completely before slicing.
    1 large egg, 1 tablespoon water

Notes

  • *The Windowpane Test: To check if your dough has developed enough gluten after finishing your stretch and folds, use the windowpane test. Do this by stretching a small piece of the dough as thin as you can. You should be able to stretch it thin enough that you can see your fingers through it.
  • Quick Tip: This dough is pretty wet and sticky. Dipping your hands in water is a helpful technique to avoid the dough sticking to your hands, making it easier to handle. Also, use a bench scraper to help you maneuver the dough as you're shaping.
  • Storage: Store rolls in an airtight container or plastic bag at room temperature for up to 3 days or freeze for up to 3 months.
  • Make Ahead: The dough can be refrigerated for up to 2 days after shaping. Then, allow the rolls to puff up and come to room temperature before baking.

Nutrition

Serving: 1hoagie roll | Calories: 433kcal | Carbohydrates: 78g | Protein: 12g | Fat: 7.5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 803mg | Potassium: 105mg | Fiber: 2.5g | Sugar: 6.5g | Calcium: 17mg | Iron: 4.4mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @enwnutrition.

Homemade Mushroom Pizza Recipe

This Mushroom Pizza recipe is so hearty, satisfying, and delicious. Made with scratch-made pizza dough, homemade tomato sauce, fresh button mushrooms, and shredded mozzarella cheese, this vegetarian pizza is perfect for pizza night. Plus, it's ready in just 30 minutes, easily customizable, and make-ahead friendly.

Mushroom pizza cut into 8 slices on a piece of parchment paper.

Looking for a delicious and easy-to-make vegetarian pizza? Look no further than this mouthwatering mushroom pizza recipe!

This homemade mushroom pizza is one of my favorite pizza recipes. Made on a preheated pizza stone, this tasty pizza is ready in just 30 minutes. Plus, it's perfect for making ahead and reheating for a quick and satisfying meal.

Whether you're an experienced home cook or a beginner looking to impress your family and friends, this mushroom pizza recipe is sure to become a new staple in your household. So, get ready to wow everyone on pizza night with this easy and flavorful pizza recipe!

>> Make it a meal! Pair this pizza recipe with this light and refreshing Spinach Caprese Salad.

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Why You'll Love This Recipe

  • Homemade- Nothing is better than making pizza from scratch at home. Add this mushroom pizza recipe to your pizza night rotation.
  • Vegetarian- Mushroom pizza is the perfect recipe for vegetarian pizza lovers. Mushrooms on pizza are meaty and hearty enough to satisfy.
  • Ready in 30 Minutes- Once the oven and pizza stone have fully preheated, this mushroom pizza recipe only takes 30 minutes to make.
  • Customizable- This basic mushroom pizza recipe is a great jumping-off point for those who want to get more creative. Add fresh herbs, goat cheese, roasted garlic, or a drizzle of balsamic glaze. The possibilities are endless!
  • Make-Ahead Friendly- Both the pizza dough and the tomato sauce can be made in advance, making this pizza with mushrooms great for a busy weeknight dinner.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Mushrooms- I like to use either button mushrooms or baby bella mushrooms, depending on what I can find at the grocery store. Use your favorite mushroom or a variety.
  • Pizza Dough- Fresh homemade pizza dough is best, but fresh store-bought pizza dough works as well. Need a good pizza dough recipe? Try my Sourdough Discard Pizza Dough or my 72-Hour Pizza Dough recipe.
  • Tomato Sauce- I typically use my favorite homemade marinara sauce recipe to make pizza. Using homemade tomato sauce tastes so much fresher than store-bought sauce.
  • Mozzarella Cheese- For the freshest-tasting cheese that melts well on pizza, I recommend buying a block of low-moisture mozzarella cheese and shredding it yourself at home.
  • Olive Oil- Just a small amount of oil is needed to cook the mushrooms.
  • Seasonings- Garlic powder, salt, and black pepper add flavor to the mushrooms.
The ingredients to make mushroom pizza on a butcher block countertop. Each ingredient is labeled with text. They include tomato sauce, seasonings, mushrooms, mozzarella cheese, oil, and pizza dough.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Pizza Stone- A good pizza stone is a game-changer for making pizza at home. The stone gets super hot when preheated in a 550°F oven, which leads to a crispy pizza crust. I love my Pampered Chef Pizza Stone.
  • Pizza Peel- Pizza peels are incredibly helpful for transferring your homemade pizza to the oven. I use a bamboo pizza peel, but metal ones work great too.

Step by Step Instructions

Here is how to make this mushroom pizza recipe.

Step 1: Preheat the pizza stone. Preheat the oven to 550°F with a pizza stone set on the middle rack. Allow the pizza stone to preheat in the oven for an additional 30 minutes after the oven has reached its temperature.

Step 2: Cook the mushrooms. Heat oil in a large skillet over medium heat. Add the sliced mushrooms and sprinkle them with kosher salt. Cook for 5-8 minutes or until all of the liquid has evaporated. Season with black pepper and garlic powder and set aside.

Cooked sliced mushrooms in a cast iron skillet.

Step 3: Stretch the dough. Stretch the pizza dough into a 14-inch round and place it on a lightly floured sheet of parchment paper. Place the parchment paper onto a pizza peel or the back of a baking sheet for easy transfer to the hot pizza stone.