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Whole Wheat Sourdough Focaccia

This Whole Wheat Sourdough Focaccia is made with 100% whole wheat flour but still comes out soft and bubbly thanks to its high hydration. Whether you make it the same day or ferment overnight, it’s wonderfully tangy with a hearty texture and nutty flavor.

Several pieces of whole wheat sourdough focaccia on a piece of wrinkled parchment paper.

Whole wheat flour can be tricky to work with, but I love the challenge of creating 100% whole wheat sourdough recipes. After sharing my classic sourdough focaccia, I knew I had to try a whole wheat version.

While I was testing this recipe, we had some friends over for a board game night. So I decided to serve the focaccia with homemade marinara sauce for dipping. They absolutely loved it, and it was the perfect snack for the evening!

This whole wheat sourdough focaccia is soft, bubbly, and tangy - especially if fermented overnight. The whole wheat flour adds a hearty texture and nutty flavor, while the olive oil creates a beautifully crispy crust.

Don't be intimidated by whole wheat flour or the 100% hydration dough. With a few simple techniques - like autolysing, using a strong starter, and building gluten through stretch and folds - this focaccia is actually quite easy to make.

I really hope you give it a try and enjoy it as much as I did!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Sourdough Starter- You can use either an active sourdough starter or discard for this focaccia. If using discard, choose some that’s less than a week old to help the dough rise well.
  • Whole Wheat Flour- This focaccia is made with 100% whole wheat flour, giving it a hearty flavor and chewy texture. If you prefer a softer crumb, you can swap some of the whole wheat for bread or all-purpose flour.
  • Water- This dough is high hydration (100% water), which helps create a light and airy focaccia with those signature large bubbles. At first, it might feel more like a thick batter, but after a few sets of stretch-and-folds, you’ll notice it gains structure.
  • Olive Oil- Adds flavor and keeps the focaccia from sticking to the pan. Use the best extra virgin olive oil you have on hand, and don’t skip drizzling some on top before baking!
  • Kosher Salt- Salt brings out the flavor in the dough and the toppings. I like to sprinkle extra on top for that perfect salty bite. I use Diamond Crystal Kosher Salt (about 2.8 grams per teaspoon). If you’re using table salt or Morton’s, measure by weight or use half the amount.
  • Herbs & Toppings- Rosemary is a classic choice, but feel free to get creative. Try thyme, oregano, or a mix of fresh herbs. Add thinly sliced garlic, cherry tomatoes, or even caramelized onions for extra flavor.
The ingredients to make whole wheat sourdough focaccia. Each ingredient is labeled with text. They include whole wheat flour, kosher salt, olive oil, water, and sourdough starter.

Choosing the Size of Your Baking Pan

Choosing the size of your baking pan will depend on your preference for the thickness and texture of your focaccia. Here are a few options to help you decide:

  • 9"x13" Baking Pan: Ideal for a thicker focaccia with crispy edges and a soft, fluffy interior.
  • Half Sheet Pan (18"x13"): Produces a thinner focaccia with more crispy edges - perfect for making sandwiches!
  • Two 8"x8" Square Pans: Great for making thicker focaccia and experimenting with different toppings on each.

Tips for Success

  • Use active starter. Whole wheat flour doesn’t rise as high as bread flour due to the bran and germ, so it’s important to use a strong, active starter or fresh discard for the best rise and structure.
  • Don't skip the autolyse. Autolysing is key when using whole wheat flour. Letting the dough rest after mixing the flour and water helps soften the bran and germ, giving the gluten a head start and resulting in a lighter, fluffier focaccia.
  • Wet your hands. This dough is high hydration and sticky, so keeping your hands wet will prevent sticking and make stretching and folding much easier.
  • Line the pan with parchment paper. This adds an extra layer of insurance against sticking and makes cleanup a breeze.
  • Proof overnight for more flavor. If you’re a fan of that bold sourdough tang, pop the dough in the fridge overnight after spreading it into the pan.
  • Get creative with toppings. Focaccia can be topped with just about anything you'd like! Try it with garlic and garden-fresh vegetables, or turn it into a focaccia pizza with tomato sauce and cheese.

How to Make Whole Wheat Sourdough Focaccia

Here's how to make a delicious sourdough focaccia using 100% whole wheat flour.

1. Feed Starter

  • Feed your sourdough starter 6-12 hours before starting the dough to make sure it’s bubbly and active.
  • It will take around 6 hours if your kitchen is warm (75°F) or closer to 12 hours if it’s cooler (65-68°F).
An active sourdough starter in a glass mason jar.

2. Autolyse

  • In a large bowl, combine the whole wheat flour and warm water. Stir until no dry flour remains.
  • Cover and let it rest for 1 hour.
Whole wheat flour and water autolysing in a bowl.

3. Mix Dough

  • After the 1-hour autolyse, add your sourdough starter and salt to the bowl. Mix everything together by hand until a sticky, wet dough forms.
  • Cover and let it rest for 15 minutes.
Sourdough starter and kosher salt added to the flour and water in a bowl.
Whole wheat sourdough focaccia dough in a mixing bowl.

4. Stretch and Folds

  • Wet your hand to prevent sticking. Grab one edge of the dough, stretch it up, and fold it over onto itself. Rotate the bowl 90° and repeat this up to 16 times, until the dough begins to tighten.
  • Gather the dough into a ball and flip it seam side down in the bowl.
  • Cover and let it rest for 15 minutes.
  • Repeat this process 5 more times (for a total of 6 sets), resting for 15 minutes between each set.
The dough being stretched and folded in a bowl.
The focaccia dough being stretched and folded in a bowl.
The stretched and folded dough being gathered into a ball and placed seam side down in a bowl.

5. Bulk Fermentation

  • Drizzle 2 tablespoons of olive oil into a clean bowl or straight-sided container.
  • Transfer the dough into the oiled container, making sure it’s lightly coated in oil to prevent sticking.
  • Cover and let the dough rise at room temperature until it doubles in size. This usually takes about 4 hours at 75°F or up to 12 hours at 65°F.
The dough in a straight-sided container with some olive oil before bulk fermentation.
The dough in a straight-sided container with some olive oil after bulk fermentation.

6. Transfer Dough to Pan

  • Line a 9"x13" baking pan with parchment paper and drizzle 2 tablespoons of olive oil on top.
  • Gently transfer the dough to the prepared pan.
  • Use your fingers to press and stretch the dough toward the edges. If it springs back, let it rest for 10 minutes and try again.
The dough stretched into a square aluminum pan lined with parchment paper and coated in olive oil.

7. Proof

  • Cover the pan and let the dough proof at room temperature for about 2 hours or until it doubles and looks noticeably puffy.
  • For a tangier flavor, refrigerate the dough overnight after spreading it in the pan. Then, let it come to room temperature and proof before baking.
The dough in a square pan after proofing.

8. Dimple the Dough + Add Toppings

  • About 20 minutes before baking, preheat your oven to 375°F and position a rack in the center.
  • Lightly oil your hands and use your fingertips to poke deep dimples all over the surface of the dough.
  • Drizzle the top with the remaining 2 tablespoons of olive oil and sprinkle with kosher salt and your favorite herbs.
The proofed dough after being indented and coated with oil, salt, and herbs.

9. Bake and Serve

  • Bake for 25-30 minutes, until the focaccia is golden brown on top.
  • Let the focaccia cool in the pan for 10 minutes before removing it. Slice and serve warm.
The baked whole wheat sourdough focaccia in an aluminum baking pan.
Sliced whole wheat sourdough focaccia on a cutting board. One piece of flipped over to show the crumb.

How to Store

Store cooled whole wheat sourdough focaccia in an airtight container at room temperature for up to 2 days.

For longer storage, transfer to a freezer-safe container and freeze for up to 3 months. Thaw at room temperature and reheat in the oven before serving.

Serving Suggestions

This whole wheat sourdough focaccia is perfect served warm with a drizzle of olive oil or dipped into my marinara sauce or pesto sauce. It also makes a hearty side for sourdough pasta and meatballs or spinach caprese salad.

Three pieces of whole wheat sourdough focaccia stacked on top of each other.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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

📖 Recipe

Several pieces of whole wheat sourdough focaccia on a piece of wrinkled parchment paper.
Print Pin Save

Whole Wheat Sourdough Focaccia

This Whole Wheat Sourdough Focaccia is made with 100% whole wheat flour but still comes out soft and bubbly thanks to its high hydration. Whether you make it the same day or ferment overnight, it’s wonderfully tangy with a hearty texture and nutty flavor.
Course Bread
Cuisine Italian
Prep Time 1 day
Cook Time 30 minutes
Total Time 1 day 30 minutes
Servings 16 pieces
Calories 160kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 4 cups (480 grams) whole wheat flour
  • 2 cups (480 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter or "fresh" discard less than one week old
  • 4 ¼ teaspoons (12 grams) Diamond Crystal Kosher Salt measure by weight or use about half volume if using table salt or Morton's brand
  • 6 tablespoons extra virgin olive oil divided
  • Additional kosher salt for sprinkling on top
  • Fresh or dried herbs for sprinkling on top

Instructions

  • Feed your sourdough starter 6-12 hours before starting the dough to make sure it’s bubbly and active. It will take around 6 hours if your kitchen is warm (75°F) or closer to 12 hours if it’s cooler (65-68°F).
  • In a large bowl, combine the whole wheat flour and warm water. Stir until no dry flour remains. Cover and let it rest for 1 hour (this step is called autolyse - it helps the dough hydrate and start building gluten).
    4 cups (480 grams) whole wheat flour, 2 cups (480 grams) warm water
  • After the 1-hour autolyse, add your sourdough starter and salt to the bowl. Mix everything together by hand until a sticky, wet dough forms. Cover and let it rest for 15 minutes.
    ½ cup (100 grams) active sourdough starter, 4 ¼ teaspoons (12 grams) Diamond Crystal Kosher Salt
  • Wet your hand to prevent sticking. Grab one edge of the dough, stretch it up, and fold it over onto itself. Rotate the bowl 90° and repeat this up to 16 times, until the dough begins to tighten. Gather the dough into a ball and flip it seam side down in the bowl. Cover and let it rest for 15 minutes. Repeat this process 5 more times (for a total of 6 sets), resting for 15 minutes between each set.
  • Drizzle 2 tablespoons of olive oil into a clean bowl or straight-sided container. Transfer the dough into the oiled container, making sure it’s lightly coated in oil to prevent sticking. Cover and let the dough rise at room temperature until it doubles in size. This usually takes about 4 hours at 75°F or up to 12 hours at 65°F.
  • Line a 9"x13" baking pan with parchment paper and drizzle 2 tablespoons of olive oil on top. Gently transfer the dough to the prepared pan. Use your fingers to press and stretch the dough toward the edges. If it springs back, let it rest for 10 minutes and try again.
  • Cover the pan and let the dough proof at room temperature for about 2 hours or until it doubles and looks noticeably puffy. For a tangier flavor, refrigerate the dough overnight after spreading it in the pan. Then, let it come to room temperature and proof before baking.
  • About 20 minutes before baking, preheat your oven to 375°F and position a rack in the center.
  • Lightly oil your hands and use your fingertips to poke deep dimples all over the surface of the dough. This helps redistribute air bubbles and gives focaccia its signature look. Drizzle the top with the remaining 2 tablespoons of olive oil and sprinkle with kosher salt and your favorite herbs.
  • Bake for 25-30 minutes, until the focaccia is golden brown on top.
  • Let the focaccia cool in the pan for 10 minutes before removing it. Slice and serve warm. Enjoy!

Notes

  • Quick Tip: For best results, use a scale to measure ingredients by weight (grams).
  • Storage: Store cooled focaccia in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition

Serving: 1piece | Calories: 160kcal | Carbohydrates: 23.5g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 305mg | Potassium: 125mg | Fiber: 3.5g | Calcium: 13.5mg | Iron: 1.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Chocolate Chip Sourdough Bread

This Chocolate Chip Sourdough Bread is crusty on the outside, soft and tangy on the inside, with just a hint of decadent sweetness from the chocolate chips. It’s an easy, beginner-friendly sourdough bread recipe that’s sure to become a favorite.

Three slices of chocolate chip sourdough bread on a wooden cutting board.

When it comes to sourdough inclusions, I usually lean toward savory combos - like pepperoni and mozzarella or jalapeño and cheddar - because they feel so versatile.

But lately, my sweet tooth has taken over, and I’ve been experimenting with sweet sourdough breads like the double chocolate and chocolate cherry sourdough recipes I posted a few weeks ago.

Naturally, I had to add a simple chocolate chip sourdough bread to the mix, too!

This recipe is perfect for beginners, thanks to its lower hydration dough that’s easy to handle. I added a little sugar to complement the sweetness of the chocolate chips, but otherwise, it’s a classic sourdough loaf with a decadent twist.

Just fold in the chocolate chips, let it ferment overnight, and bake it in the morning for a soft, sweet loaf that’s perfect for breakfast, dessert, or a snack.

I hope you give it a try and love it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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 starter is bubbly and active. If you’re using discard, go with fresh discard that’s less than a week old for better flavor, texture, and rise.
  • Semi-Sweet Chocolate Chips- I love semi-sweet chips for their perfect balance of sweet and bitter. Use whatever chocolate you like - milk, dark, or even chopped chocolate bars work great.
  • Bread Flour- Gives the bread its chewy texture and helps with the rise. You can swap it for all-purpose flour or whole wheat. If you go with whole wheat, you might need to add a little extra water to keep the dough soft and workable.
  • Water- This dough is about 65% hydration, which makes it easier to handle - perfect for beginners. You can adjust the hydration higher if you prefer a softer or more open crumb.
  • Granulated Sugar- Adds a subtle touch of sweetness without overpowering the tangy sourdough flavor. You can swap it for brown sugar or leave it out if you prefer a less sweet bread.
  • Kosher Salt- Enhances the flavor of the bread. I use Diamond Crystal Kosher Salt, (about 2.8 grams per teaspoon). If you’re using table salt or Morton’s kosher salt, measure by weight or use about half as much.
The ingredients to make sourdough bread with chocolate chips. Each ingredient is labeled with text. They include water, chocolate chips, sourdough starter, bread flour, granulated sugar, and salt.

Tips for Success

  • Use active starter. Make sure your starter is bubbly and active for the best rise. If you’re using discard, stick with fresh discard that’s only a few days old - older discard can slow down fermentation.
  • Weigh ingredients. A kitchen scale is your best friend when it comes to sourdough baking. Measuring by weight gives you consistent results every time.
  • Fold in chocolate chips evenly. When adding the chocolate chips, some might fall out - don’t sweat it! Just press them back in and try to distribute them as evenly as possible for chocolate in every bite.
  • Find a warm spot to rise. If your kitchen is cool, try placing the dough near a warm oven, on top of the fridge, or inside a turned-off oven with the light on.
  • Use a straight-sided container. It’s easier to track how much your dough has risen with a straight-sided container - just mark the starting level and watch it grow.
  • Build tension when shaping. Create a tight surface when shaping the dough without tearing it so that the loaf rises tall in the oven instead of spreading out.
  • Cool completely. As tempting as it is to dig in immediately, let the bread cool for at least two hours. This keeps the crumb from turning gummy and gives you a better texture.

How to Make Chocolate Chip Sourdough Bread

Making sourdough bread with chocolate chips is easy! Here’s my step-by-step process with pictures to help you along the way:

1. Feed Sourdough Starter

  • Start by feeding your sourdough starter 6-12 hours before baking to ensure it’s bubbly and active.
  • Depending on your kitchen temperature, it might take 6 hours in warmer kitchens (around 75℉), or up to 12 hours in cooler kitchens (65-68℉).
An active sourdough starter in a glass mason jar.

2. Mix Dough

  • In a large mixing bowl, whisk together the warm water and the sourdough starter until dissolved.
  • Add the flour, sugar, and salt, mixing until fully incorporated with no dry flour remaining.
  • Cover and let rest for 20 minutes to allow the flour to fully hydrate and the gluten to relax.
Sourdough starter and water whisked together in a glass mixing bowl.
The dough mixed together in a glass mixing bowl.

3. Stretch and Fold

  • Lightly wet your hands to prevent the dough from sticking. Flatten the dough slightly and sprinkle ¼ of the chocolate chips in the center.
  • Perform a stretch-and-fold by grabbing one side of the dough, stretching it upwards, and folding it over. Rotate the bowl 90°, add another ¼ of the chocolate chips, and repeat until all the chips are incorporated. Gather the dough into a rough ball and place it seam-side down.
  • Cover and rest for 20 minutes. Repeat the stretch-and-fold process 3 more times, allowing the dough to rest 20 minutes between each fold.
Chocolate chips sprinkled on top of the dough in a mixing bowl.
The dough being stretched and folded in a bowl to incorporate the chocolate chips and build gluten.
The dough after the chocolate chips have been incorporated.

4. Bulk Fermentation

  • Cover the dough and let it rise until it nearly doubles in size, with visible fermentation bubbles.
  • The rise time can vary anywhere from 4-12 hours depending on your kitchen temperature and starter strength.

🍞 Fermentation Tip: You can transfer the dough to a straight-sided container and mark the dough’s starting level to track its progress.

The dough in a straight-sided container before bulk fermenting.

5. Pre-Shape

  • Gently turn the dough out onto a floured surface and stretch it into a rectangle.
  • Fold both long sides toward the center like you're folding a letter, then fold the short sides inward, and flip the dough seam-side down.
  • Use your hands or a bench scraper to gently shape it into a round ball.
  • Cover and let it rest for 15 minutes.

6. Final Shaping

  • Flip the dough seam-side up again and gently stretch it into a smaller rectangle.
  • If you're using a bowl or banneton, repeat the shaping process above.
  • For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.
The dough stretched into a large rectangle on a wooden countertop after bulk fermentation.
The dough folded over onto itself during shaping.
A round shaped chocolate chip sourdough bread dough on a wooden counter.

7. Cold Proof

  • Generously dust your proofing basket with rice flour, then transfer the dough seam-side up into the basket.
  • If needed, pinch the seam to seal it.
  • Cover the dough and refrigerate overnight (12-16 hours) to cold proof.
The dough in a banneton basket before proofing overnight.
The dough in a banneton basket after proofing overnight.

8. Bake the Bread

  • Preheat a lidded Dutch oven to 450°F for 30-60 minutes.
  • Turn the dough onto bread sling or parchment and score as desired.
  • Add 2 ice cubes to the hot Dutch oven.
  • Transfer the dough, cover, and bake for 45 minutes. Remove the lid and bake for 5 more minutes for a golden crust.
  • Cool on a wire rack for 2-4 hours before slicing.
The scored dough on a piece of parchment paper, ready to be baked.
A baked loaf of sourdough chocolate chip bread on a wire cooling rack.

Baker's Timeline

Here’s an example of a schedule you can follow to make this chocolate chip sourdough bread:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00 AM: Mix the dough.
  • 8:30-9:30 AM: Stretch and fold, add chocolate chips.
  • 9:30 AM-3:30 PM (Varies): Bulk fermentation.
  • 3:30-4:00 PM: Pre-shape and final shape.
  • 4:00 PM-8:00 AM (Next Day): Cold proof.
  • 8:00-8:45 AM: Bake.
  • 8:45 AM-12:45 PM: Cool.

Note: Rise times will vary depending on the strength of your starter and the temperature of your kitchen and dough. It's best to rely on visual cues from your starter and dough rather than sticking strictly to the timeline.

How to Store

Store bread at room temperature in an airtight container or bread box for up to 4 days.

For longer storage, slice and freeze in a freezer-safe bag for up to 3 months. When you're ready to enjoy, just thaw at room temperature or warm it in the toaster or oven.

Serving Suggestions

This chocolate chip sourdough bread is delicious served warm with a slather of homemade butter or your favorite spread - peanut butter, hazelnut spread, and strawberry apple jam are some of my favorites.

Or turn it into sourdough French toast for a sweet, chocolatey breakfast that’s perfect for Sunday morning.

A loaf of chocolate chip sourdough bread on a wooden cutting board.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Bread Recipes

📖 Recipe

Three slices of chocolate chip sourdough bread on a wooden cutting board.
Print Pin Save

Chocolate Chip Sourdough Bread

This Chocolate Chip Sourdough Bread is crusty on the outside, soft and tangy on the inside, with just a hint of decadent sweetness from the chocolate chips. It’s an easy, beginner-friendly sourdough bread recipe that’s sure to become a favorite.
Course Bread
Cuisine American
Prep Time 1 day
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 2 hours 45 minutes
Servings 12 slices
Calories 255kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ¼ cups + 2 tablespoons (330 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter
  • 4 ¼ cups (510 grams) bread flour
  • ¼ cup (50 grams) granulated sugar
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt measure by weight or reduce volume by about half if using table salt or Morton's brand
  • 1 cup (170 grams) semi-sweet chocolate chips
  • Rice flour for dusting banneton
  • 2 ice cubes for steam

Instructions

  • Start by feeding your sourdough starter 6-12 hours before baking to ensure it’s bubbly and active. Depending on your kitchen temperature, it might take 6 hours in warmer kitchens (around 75℉), or up to 12 hours in cooler kitchens (65-68℉).
  • In a large mixing bowl, whisk together the warm water and the sourdough starter until dissolved. Add the flour, sugar, and salt, mixing until fully incorporated with no dry flour remaining. Cover and let rest for 20 minutes to allow the flour to fully hydrate and the gluten to relax.
    1 ¼ cups + 2 tablespoons (330 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 ¼ cups (510 grams) bread flour, ¼ cup (50 grams) granulated sugar, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands to prevent the dough from sticking. Flatten the dough slightly and sprinkle ¼ of the chocolate chips in the center. Perform a stretch-and-fold by grabbing one side of the dough, stretching it upwards, and folding it over. Rotate the bowl 90°, add another ¼ of the chocolate chips, and repeat until all the chips are incorporated. Gather the dough into a rough ball and place it seam-side down. Cover and rest for 20 minutes. Repeat the stretch-and-fold process 3 more times, allowing the dough to rest 20 minutes between each fold.
    1 cup (170 grams) semi-sweet chocolate chips
  • Cover the dough and let it rise until it nearly doubles in size, with visible fermentation bubbles. The rise time can vary anywhere from 4-12 hours depending on your kitchen temperature and starter strength. (Tip: You can transfer the dough to a straight-sided container and mark the dough’s starting level to track its progress.)
  • Gently turn the dough out onto a floured surface and stretch it into a rectangle. Fold both long sides toward the center like you're folding a letter, then fold the short sides inward, and flip the dough seam-side down. Use your hands or a bench scraper to gently shape it into a round ball. Cover and let it rest for 15 minutes.
  • Flip the dough seam-side up again and gently stretch it into a smaller rectangle. If you're using a bowl or banneton, repeat the shaping process above. For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.
  • Generously dust your proofing basket with rice flour, then transfer the dough seam-side up into the basket. If needed, pinch the seam to seal it. Cover the dough and refrigerate overnight (12-16 hours) to cold proof.
    Rice flour
  • Place a lidded Dutch oven inside your oven and preheat to 450℉. Let the Dutch oven heat for an extra 30-60 minutes once the oven reaches temperature.
  • Turn the dough out onto a piece of parchment paper. Score the top as desired with a lame or sharp knife. Carefully place 2 ice cubes in the Dutch oven for steam. Use the parchment paper to transfer the dough into the hot Dutch oven. Cover immediately with the lid to trap the steam inside.
    2 ice cubes
  • Bake at 450℉ for 45 minutes with the lid on. Then, remove the lid and bake for an additional 5 minutes, if needed, to achieve your desired crust color.
  • Allow the bread cool on a wire rack for at least 2-4 hours before slicing and serving.

Notes

  • Quick Tip: Use a kitchen scale to weigh ingredients in grams for best results.
  • Storage: Store bread at room temperature in an airtight container or bread box for up to 4 days. For longer storage, slice and freeze in a freezer-safe container for up to 3 months.

Nutrition

Serving: 1slice | Calories: 255kcal | Carbohydrates: 46.5g | Protein: 7g | Fat: 5g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.5g | Sodium: 336mg | Potassium: 70mg | Fiber: 2g | Sugar: 11g | Calcium: 11mg | Iron: 4.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Salted Brown Butter Sourdough Ice Cream

This Sourdough Ice Cream combines the rich, nutty flavor of brown butter with a hint of tangy sourdough discard. It has a velvety smooth texture that’s perfect for sundaes, ice cream sandwiches, or as a topping for your favorite desserts.

A small glass bowl of sourdough ice cream.

My friends, I think I’ve made something magical.

Several months ago, my sister gave me her ice cream maker that she never used. At the time, I had started buying milk from a local dairy farm and mentioned wanting to make my own ice cream with it.

Well, let's just say, I quickly became absolutely hooked on homemade ice cream.

Naturally, as a sourdough food blogger, it didn't take long before I thought, “What if I could make ice cream with sourdough discard?” It sounded so unique and intriguing, that I just had to give it a try. And I’m so glad I did!

I wanted this sourdough ice cream recipe to be a little more creative than plain vanilla (though I do offer that option in the recipe card below).

So, after some experimenting, I landed on this salted brown butter flavor. It's super rich, nutty, and complex with just a hint of sourdough tang. The texture is velvety smooth with small bits of creamy brown butter pieces throughout.

It’s also incredibly easy to make and perfect for brownie sundaes, ice cream cookie sandwiches, or as a topping for apple pie or crisp. I promise it will be the talk of your next birthday party or holiday gathering.

I hope you give it a try and enjoy it as much as we do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Sourdough Discard- A fun and unique way to use up excess sourdough discard. It adds a subtle bread or yeast-like flavor to the ice cream's finish.
  • Butter- Browning the butter gives the ice cream a rich, nutty flavor. Omit the butter entirely for a vanilla-flavored ice cream instead.
  • Heavy Cream- Its high fat content prevents ice crystals, giving the ice cream a smooth, creamy texture.
  • Whole Milk- Whole milk balances the richness of the cream while still providing some fat for a creamy consistency.
  • Granulated Sugar- Sweetens the ice cream and lowers the freezing point, creating a softer, creamier texture that’s easier to scoop. It also helps prevent large ice crystals from forming.
  • Vanilla Extract- Gives the ice cream a warm vanilla flavor that pairs beautifully with the nutty brown butter.
  • Kosher Salt- Enhances the overall flavor of the ice cream while balancing the sweetness. I use one teaspoon of Diamond Crystal Kosher Salt (about 2.8 grams per teaspoon). If you’re using Morton’s Kosher Salt or table salt, start with ½ teaspoon.
The ingredients to make sourdough ice cream. Each ingredient is labeled with text. They include sourdough discard, heavy cream, whole milk, vanilla extract, granulated sugar, kosher salt, and butter.

Tips for Success

  • Use high-quality ingredients. Using high-quality cream, milk, and butter can really make a big difference in the flavor and texture of your ice cream.
  • Heat the ice cream base. Heating it to 160°F ensures that any harmful bacteria in the raw flour are killed.
  • Chill the base before churning. Especially if you're using a canister-style machine. It helps prevent the bowl from heating up and ensures the ice cream churns to a smoother, creamier consistency.
  • Don't overdo the discard. Stick with ¼ cup of sourdough discard – adding too much can cause ice crystals to form, making the ice cream less smooth and creamy.

Types of Ice Cream Machines

There are two main types of ice cream machines, both with a slightly different process and results:

  • Canister-style (freeze-bowl) machines- These require you to freeze the bowl for at least 24 hours before churning. They’re affordable and easy to use but require advance planning.
  • Compressor (self-freezing) machines- These have built-in cooling systems, so you don’t need to pre-freeze anything. They allow for back-to-back batches but are more expensive and take up more counter space.

How to Make Sourdough Ice Cream

Here is how to make salted brown butter sourdough ice cream.

Step 1: Prepare Your Ice Cream Machine

If you’re using a canister-style ice cream machine, make sure you freeze the bowl at least 24 hours ahead of time for best results. Follow your specific machine’s instructions.

Step 2: Brown the Butter

In a small saucepan, melt the butter over medium-low heat. Continue cooking and whisking until it stops sizzling and the milk solids turn a deep golden brown with a nutty aroma. Immediately transfer to a separate bowl to prevent burning.

🍦 Vanilla Sourdough Ice Cream: If you prefer a simple vanilla-flavored ice cream, simply omit the butter entirely and follow the rest of the recipe as written.

Brown butter in a small glass bowl.

Step 3: Make the Ice Cream Base

Rinse and cool the saucepan before adding the browned butter, heavy cream, whole milk, sugar, sourdough discard, vanilla extract, and salt. Whisk to combine, then heat over medium heat until the mixture reaches 160-165°F. This ensures any potential bacteria in the discard is killed.

The sourdough ice cream base being heated in a stainless steel pot on the stovetop.

Step 4: Chill the Mixture

Transfer the ice cream base to a bowl and refrigerate until it cools to 40°F. To speed this up, place the bowl over an ice bath and stir occasionally. The butter may solidify in the mixture, which is normal.

The sourdough ice cream base chilled to 40 degrees Fahrenheit.

Step 5: Churn the Ice Cream

Once chilled, pour the ice cream base into your machine and churn for 15-20 minutes or until it reaches a soft serve consistency.

The brown butter sourdough ice cream base in an ice cream machine.
Sourdough ice cream in an ice cream machine.

Step 6: Freeze or Serve

For soft-serve style, enjoy immediately. For a firmer, scoopable ice cream, transfer to a freezer-safe container and freeze for 12-24 hours.

The finished sourdough ice cream in the ice cream machine.

How to Store

Store sourdough ice cream in a freezer-safe container for up to 3 months. For the best flavor and texture, enjoy within 3-4 weeks.

To prevent ice crystals from forming, press a piece of parchment paper or plastic wrap directly onto the surface before sealing with a lid.

Serving Suggestions

Serve this brown butter sourdough ice cream on top of warm sourdough brownies for a brownie sundae, or make ice cream sandwiches with sourdough chocolate chip cookies.

It also pairs beautifully with desserts like sourdough apple pie, apple crisp, or lemon pound cake, and more.

A sourdough ice cream sundae in a small bowl sitting on top of a plate. The sundae has ice cream, hot fudge, whipped cream, and colorful sprinkles.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Dessert Recipes

📖 Recipe

A small glass bowl of sourdough ice cream.
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Sourdough Ice Cream

This Sourdough Ice Cream combines the rich, nutty flavor of brown butter with a hint of tangy sourdough discard. It has a velvety smooth texture that’s perfect for sundaes, ice cream sandwiches, or as a topping for your favorite desserts.
Course Dessert
Cuisine American
Prep Time 2 hours
Cook Time 0 minutes
Total Time 2 hours
Servings 5 cups
Calories 640kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Instructions

  • If you’re using a canister-style ice cream machine, make sure you freeze the bowl at least 24 hours ahead of time for best results. Follow your specific machine’s instructions.
  • In a small saucepan, melt the butter over medium-low heat. Continue cooking and whisking until it stops sizzling and the milk solids turn a deep golden brown with a nutty aroma. Immediately transfer to a separate bowl to prevent burning.
    ½ cup (1 stick) unsalted butter
  • Rinse and cool the saucepan before adding the browned butter, heavy cream, whole milk, sugar, sourdough discard, vanilla extract, and salt. Whisk to combine, then heat over medium heat until the mixture reaches 160-165°F. This ensures any potential bacteria in the discard is killed.
    2 cups heavy cream, 1 cup whole milk, ⅔ cup granulated sugar, ¼ cup sourdough starter discard, 2 teaspoons vanilla extract, 1 teaspoon Diamond Crystal Kosher Salt
  • Transfer the ice cream base to a bowl and refrigerate until it cools to 40°F. To speed this up, place the bowl over an ice bath and stir occasionally. The butter may solidify in the mixture, which is normal.
  • Once chilled, pour the ice cream base into your machine and churn for 15-20 minutes until it's thick, creamy, and reaches a soft serve consistency.
  • For soft-serve style, enjoy immediately. For a firmer, scoopable ice cream, transfer to a freezer-safe container and freeze for 12-24 hours.

Notes

  • Vanilla Sourdough Ice Cream: If you prefer a simple vanilla-flavored ice cream, simply omit the butter entirely and follow the recipe as written.
  • Storage: Store ice cream in a freezer-safe container for up to 3 months. For the best flavor and texture, enjoy within 3-4 weeks.

Nutrition

Serving: 1cup | Calories: 640kcal | Carbohydrates: 36.5g | Protein: 4.5g | Fat: 54g | Saturated Fat: 32g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 12.5g | Trans Fat: 2g | Cholesterol: 157mg | Sodium: 266mg | Potassium: 179mg | Sugar: 32g | Calcium: 123mg | Iron: 0.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Apple Crisp

This Sourdough Apple Crisp is an easy fall dessert made with warmly spiced apples and topped with a buttery oat crumble infused with sourdough discard.

A small white plate of sourdough apple crisp topped with ice cream.

As a lifelong Massachusetts resident, apple picking is one of my favorite fall traditions. I go every year with my fiancé. And of course, I always make at least one apple crisp with all the apples I pick.

Last fall, I shared a recipe for apple pie with a sourdough crust and oat streusel topping. As a sourdough baker and blogger, I'm always looking for new, creative ways to use up my never-ending jar of sourdough discard.

For this sourdough apple crisp, I used the same warmly spiced apple filling and sourdough oat streusel from my apple pie recipe. I simply skipped the pie crust for a quicker, easier dessert.

The filling is lightly sweetened and balanced with lemon juice and tart apples, while the topping is buttery, sweet, and perfectly crisp.

I love it because it comes together in under two hours and is always a hit with my friends and family. It’s perfect for after a day of apple picking, Thanksgiving dessert, or whenever you’re craving a cozy fall treat.

I hope you give it a try and enjoy it as much as we do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Sourdough Discard- Adds tang to the apple crisp topping. You can also use active sourdough starter.
  • Apples- About 3 pounds (8-10 small) of tart apples like Granny Smith. Braeburn or Cortland also work well.
  • Rolled Oats- Use rolled or old-fashioned oats for a hearty, chewy texture.
  • Butter- Cold butter is necessary to create a flaky, crispy streusel.
  • Lemon Juice- Adds a little acidity to balance the sweetness of the apple filling. You can also use apple cider vinegar.
  • Cornstarch- Thickens the apple filling so it holds its shape when served. You can substitute cornstarch with arrowroot powder or tapioca starch (1:1 ratio), or use double the amount of all-purpose flour.
  • Kosher Salt- Enhances flavor and balances sweetness. I use Diamond Crystal Kosher Salt. If you use Morton's Kosher Salt or table salt, reduce the volume by about half.
The ingredients to make sourdough apple crisp. Each ingredient is labeled with text. They include brown sugar, butter, all-purpose flour, lemon juice, sourdough discard, oats, cornstarch, salt, spices, apples.

Tips for Success

  • Choose tart apples. Tart varieties like Granny Smith create a nice balance with the sweetness of the apple crisp topping.
  • Use a baking sheet. Place your baking dish on a large sheet to catch any potential spills while baking.
  • Cover with foil if needed. If the topping starts to brown too quickly, tent it with foil and continue baking until the filling is fully cooked.
  • Make ahead. Prep the oat crumble topping up to two days in advance to save time on baking day.

How to Make Sourdough Apple Crisp

Here is how to make apple crisp with sourdough discard.

Step 1: Preheat the Oven

Preheat the oven to 350℉. Butter an 8-inch square baking dish (or a 9-inch pie dish) and set it aside.

Step 2: Prepare the Topping

In a medium bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter and sourdough discard using your fingertips, a fork, or a pastry blender until the mixture holds together loosely when squeezed, and no dry flour remains. Set aside in the refrigerator.

Oats, flour, and spices mixed together in a small bowl.
Sourdough oat crumble topping for the apple crisp in a small glass bowl.

Step 3: Make the Apple Filling

In a large mixing bowl, toss the diced apples together with the lemon juice. Sprinkle the brown sugar, cornstarch, spices, and salt over the apples and stir until all of the apples are well-coated.

Diced apples mixed with cinnamon, sugar, and lemon juice in a blue mixing bowl.

Step 4: Assemble the Apple Crisp

Transfer the apple filling and any juices into your prepared baking dish. Sprinkle the topping evenly over the apple filling, pressing down slightly to help it stick together.

Diced apple filling in an 8-inch square aluminum baking pan.
Sourdough apple crisp in a square baking pan before baking.

Step 5: Bake

Bake for 45-50 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges. If the topping begins to darken too quickly, tent the dish with foil and continue baking until the filling is fully cooked.

The baked sourdough apple crisp in a square aluminum pan.

Step 6: Cool and Serve

Let the apple crisp cool for 30 minutes so the filling can set. Serve and enjoy!

A serving of sourdough apple crisp with ice cream on a small plate.

How to Store

Store leftover sourdough apple crisp covered at room temperature for up to 2 days or keep it in the refrigerator for up to one week.

For longer storage, freeze for up to 3 months. To serve, simply thaw it in the fridge overnight, then warm briefly in the oven or microwave.

Serving Suggestions

I love serving this sourdough apple crisp with a big scoop of homemade sourdough ice cream. The creamy, rich vanilla flavor pairs perfectly with the warm, spiced apples and buttery oat crumble.

You can also pair it with a dollop of whipped cream, a drizzle of caramel sauce, or even a slice of cheddar cheese (if you're from New England, you know it's a must!).

Sourdough apple crisp topped with ice cream on a small white plate.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Apple Recipes

📖 Recipe

A small white plate of sourdough apple crisp topped with ice cream.
Print Pin Save

Sourdough Apple Crisp

This Sourdough Apple Crisp is an easy fall dessert made with warmly spiced apples and topped with a buttery oat crumble infused with sourdough discard.
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 45 minutes
Cool Time 30 minutes
Total Time 2 hours
Servings 9 servings
Calories 338kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Sourdough Oat Topping

  • 1 cup (120 grams) all-purpose flour
  • 1 cup (80 grams) rolled oats
  • ¼ cup (50 grams) brown sugar packed
  • 1 teaspoon ground cinnamon
  • ½ teaspoon Diamond Crystal Kosher Salt use ¼ teaspoon if using Morton's Kosher Salt or table salt
  • ½ cup (113 grams, 1 stick) unsalted butter cold, cut into ½-inch cubes
  • ¼ cup (50 grams) sourdough starter discard

Apple Crisp Filling

  • 3 pounds (about 8-10 small) tart apples peeled, cored, cut into ½ to 1-inch cubes
  • 1 tablespoon lemon juice
  • ½ cup (100 grams) brown sugar packed
  • 3 tablespoons cornstarch
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ½ teaspoon Diamond Crystal Kosher Salt use ¼ teaspoon if using Morton's Kosher Salt or table salt

Instructions

  • Preheat the oven to 350℉. Butter an 8-inch square baking dish (or a 9-inch pie dish) and set it aside. For easier cleanup, place the baking dish on a large baking sheet to catch any potential spills while baking.
  • In a medium bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter and sourdough discard using your fingertips, a fork, or a pastry blender until the mixture holds together loosely when squeezed, and no dry flour remains. Set aside in the refrigerator.
    1 cup (120 grams) all-purpose flour, 1 cup (80 grams) rolled oats, ¼ cup (50 grams) brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon Diamond Crystal Kosher Salt, ½ cup (113 grams, 1 stick) unsalted butter, ¼ cup (50 grams) sourdough starter discard
  • In a large mixing bowl, toss the diced apples together with the lemon juice. Sprinkle the brown sugar, cornstarch, spices, and salt over the apples and stir until all of the apples are well-coated.
    3 pounds (about 8-10 small) tart apples, 1 tablespoon lemon juice, ½ cup (100 grams) brown sugar, 3 tablespoons cornstarch, 2 teaspoons ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, ½ teaspoon Diamond Crystal Kosher Salt
  • Transfer the apple filling and any juices into your prepared baking dish. Sprinkle the topping evenly over the apple filling, pressing down slightly to help it stick together.
  • Bake for 45-50 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges. If the topping begins to darken too quickly, tent the dish with foil and continue baking until the filling is fully cooked.
  • Let the apple crisp cool for 30 minutes so the filling can set. Serve with a scoop of sourdough ice cream and enjoy!

Notes

  • Storage: Store covered at room temperature for up to two days, in the fridge for up to one week, or freeze for up to three months.

Nutrition

Serving: 1serving | Calories: 338kcal | Carbohydrates: 59g | Protein: 4g | Fat: 11.5g | Saturated Fat: 6.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3.5g | Trans Fat: 0.5g | Cholesterol: 29.5mg | Sodium: 133mg | Potassium: 242mg | Fiber: 5g | Sugar: 32g | Vitamin C: 7.5mg | Calcium: 40mg | Iron: 1.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Rye Bread (Easy, Beginner-Friendly Recipe)

This Sourdough Rye Bread combines rye flour, molasses, and caraway seeds for a hearty, tangy, and flavorful loaf that's easy to make and perfect for beginners.

A loaf of sourdough rye bread cut into slices on a wooden cutting board.

When I first picked up rye flour from a local mill in Massachusetts, I had no idea how different it was from whole wheat.

I jumped right in and made a sourdough rye bread with 50% rye flour. It turned out… okay. The bread was a bit dense, and the dough was tough to work with. Turns out, rye flour mixed with water is more like wet cement and doesn’t build gluten like wheat does. After some research, I found that most rye breads use around 30% rye flour.

For this recipe, I kept it beginner-friendly with 25% rye flour and added whole wheat for extra heartiness. A touch of molasses brings sweetness and depth, while caraway seeds add that classic deli rye flavor.

With simple steps like using a rye starter, autolyse, and stretch-and-folds, this rye sourdough bread is easy to make - even if you’re new to rye.

The result? A hearty loaf with a chewy crust and soft interior. It’s tangy, nutty, and slightly sweet, with just the right hint of caraway.

I hope you give this easy sourdough rye bread recipe a try and enjoy it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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 starter is bubbly and active for a quicker rise. For best results, feed your starter with rye flour or make a separate rye starter from your usual starter. Rye starters may ferment faster than wheat starters.
  • Rye Flour- You can use either dark or light rye flour. This recipe uses about 25% rye flour, making it more beginner-friendly.
  • Whole Wheat Flour- Adds a heartier texture to the bread. If you'd like, you can substitute it with more bread flour or rye flour if you're comfortable working with rye.
  • Bread Flour- Provides a chewy texture and helps the bread rise. You can substitute it with all-purpose flour or more whole wheat flour. If you use whole wheat, you may need to add a bit more water to maintain the dough's consistency.
  • Water- This dough is 75% hydration because rye and whole wheat flour absorb more water. Autolyse the water and flour before mixing the dough for stronger gluten development and to fully hydrate the flour.
  • Molasses- Adds a subtle sweetness and depth of flavor.
  • Caraway Seeds- Optional, but they provide the classic rye bread flavor.
  • Kosher Salt- Enhances the flavor of the bread. I use Diamond Crystal Kosher Salt, which is about 8.4 grams per tablespoon. If you're using table salt or Morton's brand, be sure to measure by weight or use about half the amount.
The ingredients to make sourdough rye bread. Each ingredient is labeled with text. They include rye flour, whole wheat flour, rye starter, bread flour, caraway seeds, water, kosher salt, and molasses.

Tips for Success

  • Start with a small amount of rye flour. Rye can be harder to work with than wheat, so start with a smaller percentage (like the 25% in this recipe) and gradually increase as you get more comfortable.
  • Use active rye starter. Make sure your starter is bubbly and active for the best rise. If using discard, make sure it's only a few days old, as older discard may cause the dough to rise more slowly. Rye ferments more quickly than wheat, so keep a close eye on the dough during fermentation to prevent overproofing.
  • Find a warm spot to rise. Dough rises best in a warm environment. If your kitchen is cool, try placing the dough near a warm oven or on top of the fridge.
  • Use a straight-sided container. A straight-sided container helps track the dough’s rise during bulk fermentation, allowing you to easily measure how much it’s grown.
  • Build tension when shaping. When shaping, aim to create a tight surface without tearing. This helps the dough rise tall in the oven instead of spreading out.
  • Cool completely. Let the bread cool for at least two hours before slicing to avoid a gummy texture and get that perfect crumb.

How to Make Sourdough Rye Bread

Making sourdough bread with rye flour is easier than it sounds! Here’s my step-by-step process with pictures to help you along the way:

1. Feed Sourdough Starter

  • About 6-12 hours before baking, feed your sourdough starter with rye flour to ensure it's bubbly and active.
  • The timing will depend on your kitchen temperature - around 75°F takes 6 hours, cooler kitchens (65-68°F) might take 12 hours.
An active rye sourdough starter in a glass mason jar.

2. Autolyse

  • In a large mixing bowl, combine the bread flour, whole wheat flour, and rye flour with 1 ¼ cups plus 2 tablespoons (330g) of warm water.
  • Mix until combined, cover, and let rest for 30 minutes.
Bread flour, rye flour, and whole wheat flour mixed together with water in a glass bowl.

3. Dissolve Molasses and Salt

  • In a small bowl, whisk together the remaining 2 tablespoons (30g) of warm water with the molasses and salt to dissolve. Set aside.
A bowl of molasses mixed with a small amount of water.

4. Mix Dough

  • After the 30-minute autolyse, add your active sourdough starter and the molasses-salt mixture to the flour-water mixture. If using, add the caraway seeds.
  • Mix everything together thoroughly with your hands until a sticky, cohesive dough forms.
  • Cover and let rest for 15 minutes.
The starter, molasses, and caraway seeds added to the flour water mixture in a glass bowl.
Sourdough rye bread dough in a glass bowl.

5. Stretch and Fold

  • Wet your hands lightly and perform the first stretch and fold.
  • Grab one edge of the dough, stretch it up, and fold it over itself. Rotate the bowl 90° and repeat this process until you’ve done it on all four sides of the dough. Gather the dough into a ball and flip it folded-side down.
  • Cover and rest for 15 minutes.
  • Repeat this stretch and fold process 3 more times (for a total of 4 sets), resting the dough for about 15 minutes between each round.
Two hands stretching and folding the sourdough rye bread dough in a glass bowl.
Two hands stretching and folding the sourdough rye bread dough in a glass bowl.
The rye sourdough bread dough being shaped into a ball by two hands above a glass bowl.

6. Bulk Fermentation

  • Cover the dough and let it rise until it nearly doubles in size, with visible fermentation bubbles.
  • This can take anywhere from 4-12 hours, depending on your kitchen temperature and starter strength. Rye starters may ferment more quickly, so keep an eye on the dough if you're using one. 

🍞 Fermentation Tip: Transfer the dough to a straight-sided container and mark the starting level to track its progress.

The sourdough rye bread dough in a straight sided container before bulk fermentation.
The sourdough rye bread dough in a straight sided container after bulk fermentation.

7. Pre-Shape

  • Once the dough has risen, gently turn it out onto a floured surface.
  • Stretch it into a rectangle. Fold both long sides in toward the center, then fold the short sides in. Flip the dough seam-side down.
  • Use your hands or a bench scraper to shape it into a round ball.
  • Cover and rest for 15 minutes.

8. Final Shaping

  • Flip the dough seam-side up again and gently stretch it into a smaller rectangle.
  • If you're using a bowl or banneton, repeat the shaping process above.
  • For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.
The dough stretched out into a rectangle on a lightly floured wooden countertop.
The dough folded over itself like a letter on a lightly floured wooden counter top.
The shaped sourdough rye bread dough on a lightly floured wooden countertop.

9. Cold Proof

  • Generously dust your proofing basket with rice flour.
  • Transfer the dough, seam-side up, into the basket. Pinch the seam if needed to seal.
  • Cover and refrigerate for 12-16 hours for cold proofing.
The shaped dough in a banneton basket before proofing.
The shaped dough in a banneton basket after proofing.

10. Bake the Bread

  • Preheat a lidded Dutch oven to 450°F for 30-60 minutes.
  • Turn the dough onto bread sling or parchment and score as desired.
  • Add 2 ice cubes to the hot Dutch oven.
  • Transfer the dough, cover, and bake for 45 minutes. Remove the lid and bake for 5 more minutes for a golden crust.
  • Cool on a wire rack for 2-4 hours before slicing.
The scored dough on a bread sling ready to be baked.
A baked loaf of sourdough rye bread on a wire cooling rack.

Baker's Timeline

Here’s an example of a schedule you can follow to make this rye sourdough bread:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00-8:30 AM: Autolyse.
  • 8:30-8:45 AM: Mix the dough.
  • 9:00-9:45 AM: Stretch and fold.
  • 10:00 AM-3:00 PM (Varies): Bulk fermentation.
  • 3:00-3:30 PM: Pre-shape and final shape.
  • 3:30 PM-7:30 AM (Next Day): Cold proof.
  • 7:30-8:15 AM: Bake.
  • 8:15 AM-12:15 PM: Cool.

Note: Rise times will vary depending on the strength of your starter and the temperature of your kitchen and dough. It's best to rely on visual cues from your starter and dough rather than sticking strictly to the timeline.

How to Store

Sourdough rye bread will keep at room temperature in an airtight container or bread box for up to 4 days.

For longer storage, slice and freeze in a freezer-safe bag for up to 3 months. When you're ready to enjoy it, just thaw at room temperature or warm it in the toaster or oven.

Serving Suggestions

This easy sourdough rye bread is delicious served warm with homemade butter and strawberry apple jam, or with hummus and dill pickles for something more savory.

It also pairs perfectly with corned beef and cabbage or makes a great base for a comforting sourdough grilled cheese.

A whole loaf of sourdough rye bread on a wooden cutting board.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Bread Recipes

📖 Recipe

A loaf of sourdough rye bread cut into slices on a wooden cutting board.
Print Pin Save

Sourdough Rye Bread

This Sourdough Rye Bread combines rye flour, molasses, and caraway seeds for a hearty, tangy, and flavorful loaf that's easy to make and perfect for beginners.
Course Bread
Cuisine American, Jewish
Prep Time 1 day
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 2 hours 45 minutes
Servings 12 slices
Calories 160kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 cups (240 grams) bread flour
  • 1 cup (120 grams) whole wheat flour
  • 1 cup (120 grams) rye flour light or dark
  • 1 ½ cups (360 grams) warm water 80-90℉ (divided)
  • 1 tablespoon (20 grams) molasses
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt measure by weight or reduce volume by about half if using table salt or Morton's brand
  • ½ cup (100 grams) active sourdough starter preferably fed with rye flour
  • 2-3 teaspoons caraway seeds optional
  • Rice flour for dusting bannetone
  • 2 ice cubes for steam

Instructions

  • About 6-12 hours before baking, feed your sourdough starter with rye flour to ensure it's bubbly and active. The timing will depend on your kitchen temperature - around 75°F takes 6 hours, cooler kitchens (65-68°F) might take 12 hours.
  • In a large mixing bowl, combine the bread flour, whole wheat flour, and rye flour with 1 ¼ cups plus 2 tablespoons (330g) of warm water. Mix until combined, cover, and let rest for 30 minutes.
    2 cups (240 grams) bread flour, 1 cup (120 grams) whole wheat flour, 1 cup (120 grams) rye flour, 1 ½ cups (360 grams) warm water
  • In a small bowl, whisk together the remaining 2 tablespoons (30g) of warm water with the molasses and salt to dissolve. Set aside.
    1 ½ cups (360 grams) warm water, 1 tablespoon (20 grams) molasses, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • After the 30-minute autolyse, add your active sourdough starter and the molasses-salt mixture to the flour-water mixture. If using, add the caraway seeds. Mix everything together thoroughly with your hands until a sticky, cohesive dough forms. Cover and let rest for 15 minutes.
    ½ cup (100 grams) active sourdough starter, 2-3 teaspoons caraway seeds
  • Wet your hands lightly and perform the first stretch and fold. Grab one edge of the dough, stretch it up, and fold it over itself. Rotate the bowl 90° and repeat this process until you’ve done it on all four sides of the dough. Gather the dough into a ball, flip it folded-side down, cover, and rest for 15 minutes. Repeat this stretch and fold process 3 more times (for a total of 4 sets), resting the dough for about 15 minutes between each round.
  • Cover the dough and let it rise until it nearly doubles in size, with visible fermentation bubbles. This can take anywhere from 4-12 hours, depending on your kitchen temperature and starter strength. Rye starters may ferment more quickly, so keep an eye on the dough if you're using one. (Tip: Transfer the dough to a straight-sided container and mark the starting level to track its progress.)
  • Once the dough has risen, gently turn it out onto a floured surface. Stretch it into a rectangle. Fold both long sides in toward the center, then fold the short sides in. Flip the dough seam-side down. Use your hands or a bench scraper to shape it into a round ball. Cover and rest for 15 minutes.
  • Flip the dough seam-side up again and gently stretch it into a smaller rectangle. If you're using a bowl or banneton, repeat the shaping process above. For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.
  • Generously dust your proofing basket with rice flour. Transfer the dough, seam-side up, into the basket. Pinch the seam if needed to seal. Cover and refrigerate for 12-16 hours for cold proofing.
    Rice flour
  • The next day, place a lidded Dutch oven inside the oven and preheat to 450°F. Let the Dutch oven heat for 30-60 minutes once the oven reaches temperature.
  • Turn the dough out onto a bread sling or parchment paper. Score the top of the dough with a lame or sharp knife. Carefully place 2 ice cubes in the Dutch oven for steam, then transfer the dough into the hot Dutch oven using the sling or parchment paper. Cover with the lid to trap the steam inside.
    2 ice cubes
  • Bake at 450°F for 45 minutes with the lid on. Then, remove the lid and bake for an additional 5 minutes to achieve your desired crust color.
  • Remove the bread from the Dutch oven and let it cool on a wire rack for at least 2-4 hours before slicing and serving.

Notes

  • Quick Tip: For best results, use a food scale to measure all of your ingredients by weight.
  • Storage: Store bread in an airtight container at room temperature for up to 4 days or slice and freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 160kcal | Carbohydrates: 33g | Protein: 6.5g | Fat: 1g | Polyunsaturated Fat: 0.5g | Sodium: 337mg | Potassium: 195mg | Fiber: 5g | Sugar: 2g | Calcium: 20.5mg | Iron: 2.4mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Breakfast Sandwich (Bacon, Egg & Cheese)

This Sourdough Breakfast Sandwich is the ultimate combination of crispy bacon, perfectly cooked eggs, melty cheddar cheese, and creamy avocado, all on toasted homemade sourdough bread.

A bacon, egg, and cheese sourdough breakfast sandwich with avocado cut in half on a small white plate.

We eat a lot of sourdough breakfast sandwiches in my house. Not just because I bake a lot of sourdough, but also because I have a flock of 16 chickens!

Chickens are so much fun. They're always squawking at each other and keeping us entertained. And of course, they provide plenty of fresh eggs.

Funny thing is, I didn’t like eggs at all growing up. But my fiancé kept encouraging me to try them when we first started dating. Eventually, I did. While they're still not my favorite food, I’ll happily eat them in a sourdough egg sandwich like this one.

My go-to is a classic bacon, egg, and cheese on toasted sourdough with a little avocado for its creamy texture. It’s simple, satisfying, and even better when you use high-quality ingredients like homemade sourdough, fresh eggs, and thick-cut bacon.

I love using my multigrain sourdough, but any sourdough bread works. The trick is cooking the bacon first, then frying the eggs and toasting the sourdough in the bacon fat.

The result? A hearty, flavorful sourdough breakfast sandwich you’ll want to make every morning.

I hope you give it a try and enjoy it as much as we do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Sourdough Bread- Homemade sourdough makes this sandwich extra special, but a fresh loaf from a local bakery works too. I used my multigrain sourdough bread, but my rustic sourdough or 100% whole wheat sourdough would also be great options.
  • Eggs- Use two large fresh eggs per sandwich. You can cook them over-easy, over-medium, or over-hard depending on how runny or firm you like your yolk.
  • Bacon- Thick-cut bacon adds the best crunch and flavor. I also use the leftover bacon fat to cook the eggs and toast the bread. If you want to switch it up, try sausage, turkey bacon, or a plant-based alternative (just use butter or oil instead of bacon fat for cooking).
  • Cheddar Cheese- Cheddar melts beautifully and adds a sharp bite. Feel free to swap in your favorite cheese - pepper jack, Swiss, gouda, or provolone would all be delicious.
  • Avocado- Optional, but highly recommended! It adds a creamy texture that balances the crispy bacon and toasted sourdough bread.
  • Seasonings- I kept it simple with salt and pepper, but you can customize it with garlic powder, red pepper flakes, or even everything bagel seasoning to change it up.
The ingredients to make a sourdough breakfast sandwich. They include sourdough bread, bacon, cheddar cheese, avocado, eggs, salt, and pepper.

Tips for Success

  • Start with the best ingredients. Fresh sourdough bread, high-quality eggs, and thick-cut bacon make all a difference in flavor. If you can, go for the good stuff!
  • Watch the heat. Every stovetop is a little different, so keep an eye on your skillet to avoid burning the bacon, eggs, or bread. Adjust the heat as needed to keep things cooking evenly.
  • Start the bacon in a cold skillet. This helps the fat render slowly, giving you crispier, more evenly cooked bacon.
  • Use the bacon fat. Don’t let it go to waste! Cooking the eggs and toasting the bread in leftover bacon fat adds incredible flavor (and saves you from using extra butter or oil).
  • Enjoy it fresh. This sourdough breakfast sandwich is at its best when the bread is warm, the cheese is melty, and everything is fresh off the skillet.

How to Make a Sourdough Breakfast Sandwich

Here is how to make a bacon, egg, and cheese sandwich on sourdough bread.

Step 1: Cook the bacon. Place the bacon in a cold cast iron or stainless steel skillet. Turn the heat to medium-low and cook for about 5 minutes. Flip and continue cooking until it reaches your desired crispiness. Transfer to a paper towel-lined plate to drain.

Two slices of raw bacon in a cast iron skillet.
Two cooked slices of bacon in a cast iron skillet.

Step 2: Fry the eggs. Keep the skillet on medium-low and crack the eggs into the pan, using the bacon fat for cooking. Season with salt and pepper. Cook for 2-3 minutes or until the whites are mostly set. Flip the eggs, then place ½ slice of cheddar on each. Cover the pan with a lid and cook for another 1-2 minutes or until the cheese is melted. Transfer the eggs to a plate.

Two eggs seasoned with salt and pepper frying in bacon fat in a cast iron skillet.
Two fried eggs in a cast iron skillet. The egg on the left is covered in a slice of melted cheddar cheese.

Step 3: Toast the sourdough bread. Reduce the heat to low. Carefully remove most of the bacon fat from the pan, leaving just a light coating. Place both slices of sourdough in the pan, toasting only one side for 1-2 minutes or until golden brown. Transfer to a clean plate.

Two slices of multigrain sourdough bread toasting in bacon fat in a cast iron skillet.

Step 4: Assemble sandwich. Mash ½ avocado onto the untoasted side of one slice of sourdough. Season with salt and pepper to taste. Layer the bacon on top, followed by the cheesy eggs. Place the second slice of sourdough on top, untoasted side down so the toasted sides are on the outside. Cut in half and enjoy immediately!

Two slices of toasted sourdough bread on a small white plate. The slice of the left is covered with mashed avocado that's been seasoned with salt and pepper.
Two slices of cooked bacon on top of the mashed avocado on a slice of toasted sourdough bread.
An assembled sourdough breakfast sandwich on a small white plate before topping with the top piece of sourdough bread.

How to Store

This sourdough breakfast sandwich is best enjoyed fresh. But if you're serving a crowd, you can prep a few things ahead:

  • Slice the sourdough the night before and store it in an airtight container or bag.
  • Cook the bacon up to 3 days in advance and reheat it in a skillet to crisp it up.

Since eggs, melted cheese, and mashed avocado are best fresh, I don’t recommend making the whole sandwich ahead. But with a little prep, you can get them on plates in no time!

A sourdough breakfast sandwich cut in half on a small white plate.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Breakfast Recipes

📖 Recipe

A bacon, egg, and cheese sourdough breakfast sandwich with avocado cut in half on a small white plate.
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Sourdough Breakfast Sandwich

This Sourdough Breakfast Sandwich is the ultimate combination of crispy bacon, perfectly cooked eggs, melty cheddar cheese, and creamy avocado, all on toasted homemade sourdough bread.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 sandwich
Calories 766kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 slices thick-cut bacon
  • 2 large eggs
  • 1 slice sharp cheddar cheese
  • 2 slices sourdough bread
  • ½ avocado
  • Salt and pepper to taste

Instructions

  • Place the bacon in a cold cast iron or stainless steel skillet. Turn the heat to medium-low and cook for about 5 minutes. Flip and continue cooking until it reaches your desired crispiness. Transfer to a paper towel-lined plate to drain.
    2 slices thick-cut bacon
  • Keep the skillet on medium-low and crack the eggs into the pan, using the bacon fat for cooking. Season with salt and pepper. Cook for 2-3 minutes or until the whites are mostly set. Flip the eggs, then place ½ slice of cheddar on each. Cover the pan with a lid and cook for another 1-2 minutes or until the cheese is melted. Transfer the eggs to a plate.
    2 large eggs, Salt and pepper, 1 slice sharp cheddar cheese
  • Reduce the heat to low. Carefully remove most of the bacon fat from the pan, leaving just a light coating. Place both slices of sourdough in the pan, toasting only one side for 1-2 minutes or until golden brown. Transfer to a clean plate.
    2 slices sourdough bread
  • Mash ½ avocado onto the untoasted side of one slice of sourdough. Season with salt and pepper to taste. Layer the bacon on top, followed by the cheesy eggs. Place the second slice of sourdough on top, untoasted side down so the toasted sides are on the outside.
    ½ avocado, Salt and pepper
  • Cut in half and enjoy immediately!

Notes

  • Quick Tip: Every stovetop is a little different, so keep an eye on your skillet to avoid burning the bacon, eggs, or bread. Adjust the heat as needed to keep things cooking evenly.
  • Storage: This sandwich is best served fresh. For easier assembly, slice the sourdough and cook the bacon in advance, but wait to cook the eggs and assemble the sandwich until you're ready to serve.

Nutrition

Serving: 1sandwich | Calories: 766kcal | Carbohydrates: 70g | Protein: 36.5g | Fat: 38g | Saturated Fat: 12.5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 412mg | Sodium: 1600mg | Potassium: 603mg | Fiber: 6g | Sugar: 1.5g | Vitamin C: 4.5mg | Calcium: 224mg | Iron: 3.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

15 Easy Sourdough Muffin Recipes to Use Up Your Discard

Looking for a simple way to use your sourdough discard? This collection of sourdough muffin recipes has you covered! From banana and blueberry to decadent chocolate chip, here you'll find a sourdough muffin for every craving.

Four images of various sourdough muffins in a grid with a white text box in the center with text that reads "Sourdough Muffin Recipes."

If you bake with sourdough regularly, you likely have a jar of sourdough discard tucked away in the back of your fridge, just waiting to be used. I love turning my discard into sourdough quick breads and muffins — they’re easy, quick, and full of flavor possibilities.

Not only are sourdough discard muffins delicious, but they also make the perfect grab-and-go breakfast or snack. You can bake a batch to enjoy the same day or even freeze them for later.

In this post, you’ll find everything from sweet banana and blueberry muffins to indulgent chocolate chip and seasonal favorites like pumpkin and apple.

So, whether you're a seasoned baker or just getting started, these sourdough muffin recipes are a great way to put your discard to good use. Pick your favorite, grab your ingredients, and let's get baking!

1. Sourdough Banana Muffins

Several sourdough banana muffins stacked together. One of the muffins has been split in half to show the texture of the crumb.
Sourdough Discard Banana Muffins
These Sourdough Discard Banana Muffins are a quick and easy way to use up sourdough discard and overripe bananas. Ready in just 30 minutes, they’re moist, flavorful, and perfect for customizing with your favorite mix-ins.
Get the recipe
Five sourdough banana muffins on a piece of wrinkled parchment paper on top of a wooden cutting board.

2. Sourdough Blueberry Muffins with Oat Streusel Topping

Four sourdough discard blueberry muffins on a piece of crinkled parchment paper. The muffin in focus is split in half to show the texture.
Sourdough Blueberry Muffins
These Sourdough Blueberry Muffins are super moist, tender, and topped with the most deliciously crispy and buttery sourdough oat streusel.
Get the recipe
Three sourdough blueberry muffins on a piece of parchment paper. The right two muffins are stacked on top of each other. There are several other muffins out of focus in the background.

3. Sourdough Zucchini Muffins

Several sourdough discard zucchini muffins on a piece of wrinkled parchment paper on a wooden cutting board.
Sourdough Zucchini Muffins
These Sourdough Zucchini Muffins are a quick and easy way to use up excess sourdough discard and fresh zucchini. The perfect make-ahead breakfast or snack, they’re moist, flavorful, and ready in 30 minutes.
Get the recipe
A sourdough zucchini muffin open on a paper wrapper. There are several other muffins out of focus in the background.

4. Lemon Poppyseed Sourdough Muffins

Several sourdough lemon poppyseed muffins on a piece of wrinkled parchment paper.
Sourdough Lemon Poppyseed Muffins
These Sourdough Lemon Poppyseed Muffins are light, tender, and bursting with fresh lemon flavor, all while using up your sourdough discard. They’re ready in just 30 minutes and so easy to make - perfect for a quick breakfast or snack.
Get the recipe
Sourdough lemon poppyseed muffins on a piece of wrinkled parchment paper. One of the muffins is split in half, laying on the paper liner.

5. Cranberry Orange Sourdough Muffins

Several sourdough cranberry orange muffins on a wrinkled piece of parchment paper. One of the muffins is split open to show the texture of the inside.
Sourdough Cranberry Orange Muffins
These Sourdough Cranberry Orange Muffins are bursting with bright citrus flavor and chewy dried cranberries. They're made with sourdough discard and are perfect for breakfast, brunch, and snacking.
Get the recipe
Three sourdough cranberry orange muffins on a piece of crinkled parchment paper.

6. Raspberry White Chocolate Sourdough Muffins

Several white chocolate raspberry muffins on a table on top of a crinkled piece of parchment paper. There is a small bowl of frozen raspberries and extra white chocolate chips scattered about.
Sourdough Raspberry White Chocolate Muffins
These Sourdough Raspberry White Chocolate Muffins are moist, tender, and lightly sweetened. Made with sourdough discard, this easy recipe comes together in just 45 minutes, making them perfect for a quick breakfast or snack.
Get the recipe
Three raspberry white chocolate muffins stacked in a triangle. Out of focus in the background are more muffins and a small bowl of raspberries.

7. Sourdough Apple Muffins

A sourdough apple muffin split in half to show the texture.
Sourdough Apple Muffins
These Sourdough Apple Muffins are made with sourdough discard, grated apple, and unsweetened applesauce to create the softest, most tender, and moist muffins you'll ever taste.
Get the recipe
Five sourdough apple muffins on a piece of parchment paper on a wooden counter.

8. Sourdough Carrot Cake Muffins

Five sourdough discard carrot muffins on a counter.
Sourdough Carrot Muffins
These Sourdough Carrot Muffins are packed with freshly grated carrots and warm spices for a homemade muffin that tastes just like carrot cake. Made with sourdough discard, these moist and tender muffins are beginner-friendly and ready in just 30 minutes. Enjoy them for breakfast, a snack, or even dessert!
Get the recipe
A stack of three sourdough carrot muffins with three other muffins in the background.

9. Sourdough Oatmeal Muffins

Five sourdough oatmeal muffins on a piece of wrinkled parchment paper on a countertop.
Sourdough Oatmeal Muffins
These Sourdough Oatmeal Muffins are made with rolled oats and all butter for a hearty, make-ahead breakfast or snack. With just a bowl and whisk, this easy sourdough discard recipe is ready the same day and sure to become a new favorite.
Get the recipe
A sourdough oatmeal muffin split in half still sitting in the muffin wrapper.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

10. Sourdough Morning Glory Muffins

Three sourdough morning glory muffins stacked on top of each other with a few other muffins scattered around.
Sourdough Morning Glory Muffins
These Sourdough Morning Glory Muffins are a hearty, healthy breakfast or snack made with sourdough discard. Packed with spices, carrots, and nuts, they’re easy to make, make-ahead friendly, and the perfect way to start your day!
Get the recipe
Sourdough morning glory muffins on a piece of parchment paper on a wooden cutting board.

11. Sourdough Pumpkin Muffins

Three sourdough pumpkin muffins stacked in a pyramid shape on a wrinkled piece of parchment paper. There is a small bowl of pumpkin puree in the background.
Sourdough Pumpkin Muffins
These Sourdough Pumpkin Muffins combine pumpkin puree, warm spices, and tangy sourdough discard for the perfect fall breakfast treat. Ready the same day, this easy sourdough muffin recipe is a delicious way to use up your extra sourdough starter.
Get the recipe
Several sourdough pumpkin muffins laying across a wooden countertop next to a small bowl of pumpkin puree. One of the muffins is split in half down the middle on the left side.

12. Sourdough Chocolate Chip Muffins

Three sourdough chocolate chip muffins on a wooden cutting board. Two of the muffins are stacked on top of each other while the other muffin is laying next to them with the top visible.
Sourdough Chocolate Chip Muffins
These Sourdough Chocolate Chip Muffins are quick and easy to make with sourdough discard. Enjoy them fresh out of the oven or make them ahead for a sweet breakfast or snack anytime.
Get the recipe
A sourdough chocolate chip muffin split in half on the wrapper with a few more whole muffins out of focus in the background.

13. Double Chocolate Sourdough Muffins

A sourdough double chocolate muffins split in half in a paper wrapper surrounded by more muffins.
Sourdough Chocolate Muffins
These Sourdough Chocolate Muffins are a rich, chocolatey treat made with sourdough discard. Packed with chocolate chips and cocoa powder, they’re the perfect breakfast or snack to satisfy your sweet tooth.
Get the recipe
Five sourdough chocolate muffins on a wooden cutting board.

14. Sourdough Cinnamon Muffins

A sourdough cinnamon muffin split in half on the paper wrapper to show the crumb.
Sourdough Cinnamon Muffins
These Sourdough Cinnamon Muffins are soft, buttery, and packed with warm cinnamon flavor - just like a churro. Topped with a crunchy cinnamon-sugar sprinkle, they’re a delicious and easy way to use up sourdough discard in just 30 minutes!
Get the recipe
A sourdough cinnamon muffin on a wooden cutting board.

15. Sourdough Discard Corn Muffins

Five sourdough discard corn muffins on a counter. One of the muffins is split in half with butter on each half.
Sourdough Corn Muffins
These Sourdough Corn Muffins are soft, buttery, and packed with cornmeal flavor. They’re perfect as a quick breakfast, snack, or an easy side for soups, chili, and stews. Plus, they’re a great way to use up your sourdough discard.
Get the recipe
A sourdough corn muffin split in half on the wrapper with a piece of butter on each half.

Pin It!

An image of a sourdough chocolate chip muffin and a sourdough discard blueberry muffin with the text "15 Easy Sourdough Muffin Recipes" in between them.

15 Sourdough Discard Muffin Recipes

  1. Banana Muffins
  2. Blueberry Muffins
  3. Zucchini Muffins
  4. Lemon Poppyseed Muffins
  5. Cranberry Orange Muffins
  6. Raspberry White Chocolate Muffins
  7. Apple Muffins
  8. Carrot Cake Muffins
  9. Oatmeal Muffins
  10. Morning Glory Muffins
  11. Pumpkin Muffins
  12. Chocolate Chip Muffins
  13. Double Chocolate Muffins
  14. Cinnamon Sugar Muffins
  15. Corn Muffins

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].

Sourdough Calzone (Pepperoni & Cheese)

This Sourdough Calzone is made with homemade sourdough pizza dough and filled with pepperoni and cheese for an easy meal or appetizer. Ready in just an hour, it can also be customized with your favorite fillings.

Pieces of sourdough calzone on a sheet of parchment paper next to a small bowl of marinara dipping sauce.

Growing up, my uncle always made the most amazing calzones during the holidays.

I’ve always loved calzones, but I don’t make or order them all that often. That is, until I tried making them with sourdough - and now, I’m hooked!

You can make this sourdough calzone with my sourdough discard pizza dough or my whole wheat sourdough pizza dough recipe. Both give the calzone a bubbly, chewy, and crispy crust.

I went with a classic pepperoni and cheese filling because that’s what my fiancé loves, but you can totally switch it up with whatever fillings you’re craving (I’ve got some ideas below!).

It’s super quick - ready in about an hour - making it perfect for an easy dinner, appetizer for parties, or even the holidays.

I really hope you give it a try and love it as much as we do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Sourdough Pizza Dough- You can use my sourdough discard pizza dough or sourdough whole wheat pizza dough for this recipe.
  • Pepperoni- About ½ cup of pepperoni works well, or just enough to create a single layer over the cheese. Feel free to adjust based on your preference.
  • Mozzarella Cheese- Low-moisture mozzarella is best to prevent a soggy calzone. For the best flavor and texture, shred it yourself from a block rather than using pre-shredded cheese.
  • Parmesan- Adds a rich, nutty, slightly sharp flavor. Freshly grating it at home will give you the best taste.
  • Seasonings- A simple blend of dried oregano and garlic powder adds classic pizza flavor. You can also use my homemade pizza seasoning or your favorite pizza seasoning.
  • Dipping Sauce- Serve sourdough calzone with marinara, pesto, alfredo, ranch, or any sauce you love for dipping.
The ingredients to make a pepperoni and cheese sourdough calzone. Each ingredient is labeled with text. They include pepperoni, mozzarella, sourdough pizza dough, parmesan, seasonings, and marinara sauce.

Tips for Success

  • Use parchment paper. Using parchment paper (and some flour) prevents the dough from sticking when stretching and shaping.
  • Don't overfill. Too much filling can make it hard to seal and may cause leaks while baking.
  • Seal the edge well. When rolling the edge over itself, gently pull the dough outward slightly as you roll to create a tight seal. Pinch firmly to prevent leaks.
  • Cut vent holes on top. Venting the calzone helps release steam and prevents the calzone from bursting open in the oven.
  • Cool before cutting. Waiting about 10 minutes helps the cheese set, making it easier to slice and preventing burns from hot fillings.

How to Make Sourdough Calzone

Here is how to make a sourdough calzone with pepperoni and cheese filling.

Step 1: Preheat oven. Preheat the oven to 500℉ and place a pizza stone or baking sheet inside to heat up.

Step 2: Stretch the dough. Lightly flour a piece of parchment paper and stretch your pizza dough into a 12-inch round.

A sourdough pizza dough stretched out on a piece of parchment paper.

Step 3: Add filling ingredients. Fill the calzone by spreading 1 ½ cups of shredded mozzarella over one half of the dough, leaving a 1-inch border around the edge. Sprinkle the parmesan cheese, oregano, and garlic powder over the mozzarella, then layer the pepperoni slices on top. Finish with the remaining 1 ½ cups of shredded mozzarella.

Mozzarella cheese, parmesan cheese, and seasonings on half of a stretched out sourdough pizza dough.
Pepperoni layered on top of cheese on half of a stretched out sourdough pizza dough.
Sourdough pizza dough stretched out with half of it covered by layers of pepperoni and cheese.

Step 4: Fold and seal. Carefully fold the empty side of the dough over the filling to create a half-moon shape. Press the edges together, then start at one corner and roll the edge of the dough over itself, pulling it out slightly as you go. Continue rolling and pinching along the entire edge to create a secure seal.

Sourdough pizza dough folded in half to cover the calzone fillings.

Step 5: Prepare for baking. Cut 2-3 small slits in the top to let steam escape. Trim the excess parchment paper, leaving enough around the calzone in case any cheese or oil drips.

An uncooked sourdough calzone on a pizza peel.

Step 6: Bake calzone. Use a pizza peel (or another baking sheet) to slide the calzone onto the preheated pizza stone or baking sheet. Bake for 15-18 minutes, or until the crust is golden brown and the cheese is bubbly.

Step 7: Cool and serve. Let the calzone cool for 10 minutes before slicing. Serve with marinara or your favorite dipping sauce.

A cooked pepperoni sourdough calzone on a baking sheet.

Other Filling Ideas

Try swapping the pepperoni for grilled chicken or homemade meatballs. Add sautéed veggies like mushrooms, spinach, or bell peppers. Or fill it with buffalo chicken dip, pesto, or even BBQ pulled chicken.

No matter what you choose, just be sure not to overfill to make sealing the dough easier.

How to Store

Keep leftover calzone in an airtight container in the refrigerator for up to 5 days.

For longer storage, freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat in the oven or microwave.

Serving Suggestions

Serve sourdough calzone with a side of marinara sauce, pesto, or alfredo sauce for dipping. For a balanced meal, pair it with a salad like my spinach caprese salad, asparagus spring salad, or strawberry goat cheese salad.

A pepperoni sourdough calzone split in two on a sheet of parchment paper next to a small bowl of marinara sauce.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Pizza Recipes

📖 Recipe

Pieces of sourdough calzone on a sheet of parchment paper next to a small bowl of marinara dipping sauce.
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Sourdough Calzone

This Sourdough Calzone is made with homemade sourdough pizza dough and filled with pepperoni and cheese for an easy meal or appetizer. Ready in just an hour, it can also be customized with your favorite fillings.
Course Appetizer, Main Course
Cuisine American, Italian
Prep Time 30 minutes
Cook Time 20 minutes
Cool Time 10 minutes
Total Time 1 hour
Servings 8 pieces
Calories 312kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 large (1-1 ½ pounds) sourdough pizza dough or sourdough whole wheat pizza dough
  • 3 cups low-moisture mozzarella cheese shredded (divided)
  • 2 tablespoons parmesan cheese grated
  • ¼ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ½ cup pepperoni slices or enough for a single, slightly overlapping layer of pepperoni

Instructions

  • Preheat the oven to 500℉ and place a pizza stone or baking sheet inside to heat up.
  • Lightly flour a piece of parchment paper and stretch your pizza dough into a 12-inch round.
    1 large (1-1 ½ pounds) sourdough pizza dough
  • Fill the calzone by spreading 1 ½ cups of shredded mozzarella over one half of the dough, leaving a 1-inch border around the edge. Sprinkle the parmesan cheese, oregano, and garlic powder over the mozzarella, then layer the pepperoni slices on top. Finish with the remaining 1 ½ cups of shredded mozzarella.
    3 cups low-moisture mozzarella cheese, 2 tablespoons parmesan cheese, ¼ teaspoon dried oregano, ¼ teaspoon garlic powder, ½ cup pepperoni slices
  • Carefully fold the empty side of the dough over the filling to create a half-moon shape. Press the edges together, then start at one corner and roll the edge of the dough over itself, pulling it out slightly as you go. Continue rolling and pinching along the entire edge to create a secure seal.
  • Cut 2-3 small slits in the top to let steam escape. Trim the excess parchment paper, leaving enough around the calzone in case any cheese or oil drips.
  • Use a pizza peel (or another baking sheet) to slide the calzone onto the preheated pizza stone or baking sheet. Bake for 15-18 minutes, or until the crust is golden brown and the cheese is bubbly.
  • Let the calzone cool for 10 minutes before slicing. Serve with marinara or your favorite dipping sauce.

Notes

Nutrition

Serving: 1piece | Calories: 312kcal | Carbohydrates: 35g | Protein: 16g | Fat: 11.5g | Saturated Fat: 5.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3.5g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 639mg | Potassium: 126mg | Fiber: 1g | Sugar: 1g | Calcium: 256mg | Iron: 2.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Whole Wheat Pizza Dough

This Sourdough Whole Wheat Pizza Dough is made with 100% whole wheat flour and sourdough discard for a hearty, healthy base for your next pizza night. Use it the same day or ferment overnight for more flavor.

A sourdough whole wheat pizza dough ball on a floured pizza peel.

I’m a big fan of whole wheat flour in sourdough recipes. If you’ve tried my 100% whole wheat sourdough bread, you know how much I love its hearty flavor and texture.

The thing is, my fiancé isn’t usually the biggest fan of whole wheat. He absolutely loves my sourdough discard pizza dough (one of the most popular recipes on my blog).

So, when I made this sourdough whole wheat pizza dough, I wasn’t sure how he’d react. But to my surprise, he really liked it! He even said he almost didn’t notice it was whole wheat at all.

This recipe is hearty, healthy, and the perfect way to use up excess sourdough discard. Plus, it pairs beautifully with any pizza toppings you love.

I went with 90% hydration because whole wheat flour absorbs so much water. The extra moisture helps create a light, airy pizza crust. Don’t worry though - this dough is still easy to work with! Just be sure to dust with plenty of flour when stretching it out to prevent sticking.

This dough is also super flexible. You can use it the same day or ferment it overnight in the fridge for a more developed flavor.

I can’t wait for you to give this whole wheat sourdough pizza dough recipe a try! I hope you enjoy it as much as we do.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Sourdough Starter- You can use either an active sourdough starter or discard for this dough. If you’re using discard, try to use some that’s less than a week old to get the best rise.
  • Whole Wheat Flour- This pizza dough is made with 100% whole wheat flour, which gives it a tangy, nutty flavor and chewy texture. If you want a milder whole wheat taste, feel free to swap some of the whole wheat for bread or all-purpose flour.
  • Water- With 90% hydration, this recipe creates a light, airy pizza crust with a crispy finish. Whole wheat flour absorbs much of the water, but the dough can still get sticky when stretching. Don’t be shy with the flour to prevent sticking!
  • Kosher Salt- Salt enhances the flavor of the dough. I use Diamond Crystal Kosher Salt (about 2.8 grams per teaspoon). If you’re using table salt or Morton’s, measure by weight or use half the amount.
  • Toppings of Choice- Top your pizza with whatever you're craving! For a delicious pizza sauce, try my marinara, alfredo, or pesto.
The ingredients to make sourdough whole wheat pizza dough. Each ingredient is labeled with text. They include whole wheat flour, kosher salt, water, and sourdough starter.

Tips for Success

  • Weigh your ingredients. For the best results, use a food scale to measure your ingredients. If you’re using cups for flour, spoon it into the cup instead of scooping.
  • Don't skip the autolyse. Let the dough rest after mixing the flour and water. This helps with gluten development and softens the bran and germ, making for a lighter, fluffier crust.
  • Proof overnight for more flavor. Want more tang? Let the dough rest in the fridge for up to 3 days after shaping into dough balls.
  • Use enough flour. When stretching your dough, make sure to use enough flour to keep it from sticking to your hands and the counter.
  • Stretch gently. If the dough resists, don’t force it. Let it rest for a few minutes to relax, then continue stretching it out gently.

How to Make Sourdough Whole Wheat Pizza Dough

Here's how to make a delicious 100% whole wheat sourdough pizza dough.

1. Autolyse

  • In a large bowl, mix the whole wheat flour and warm water together until no dry flour remains.
  • Cover and let the dough rest for 1 hour.
Whole wheat flour and water mixed together in a glass bowl.

2. Mix Dough

  • After an hour, add your sourdough starter (discard or active) and salt to the dough. Use your hands to mix everything together until it’s fully incorporated.
  • Cover and let rest for 15 minutes.
The dough just after being mixed in a glass bowl.

3. Stretch and Folds

  • Wet your hands lightly to prevent the dough from sticking.
  • Grab one edge of the dough, pull it up, and fold it over onto itself. Rotate the bowl 90° and repeat. Do this 4-8 times around the bowl or until the dough starts to feel tighter.
  • Gather the dough into a ball and place it seam-side down in the bowl.
  • Cover and rest for 15 minutes.
  • Repeat this stretch and fold process 5 more times with 15-minute rests in between.
The dough being stretched and folded in a glass bowl.
The dough being stretched and folded in a glass bowl.
The dough being gathered into a ball and placed seam side down in a glass bowl.

4. Bulk Fermentation

  • Cover the dough and let it rise in a warm spot (around 70-75°F) for about 4-6 hours.
  • The time it takes can vary depending on your kitchen temperature and the strength of your sourdough starter or discard. The dough is ready when it doubles in size and has visible bubbles on the surface.
The dough in a glass bowl before bulk fermentation.
The dough in a glass bowl after bulk fermentation.

5. Shape

  • Turn the dough out onto a lightly floured surface. Use a bench scraper to divide it into two equal pieces (about 670 grams each).
  • Shape each piece by pulling the dough into a rough rectangle. Fold the top and bottom edges of the rectangle towards the center, pressing lightly to seal. Fold the left and right edges toward the center, overlapping slightly. Press to seal, then flip the dough over so the seam side is down.
  • Gently use your hands or a bench scraper to shape each piece into a smooth round ball.
The dough split in two in a floured countertop.
The dough shaped into two dough balls on a floured countertop.

6. Proof

  • Place the dough balls on a lightly floured surface or parchment paper and cover with plastic wrap.
  • Let them rest for 20-30 minutes before using them for pizza.
  • After proofing, you can use the dough for your pizza recipe right away or you can long ferment it in the refrigerator for up to 3 days for a more tangy flavor.
One of the dough balls stretched out into a pizza on a piece of parchment paper.
A hand holding up a slice of cheese pizza made on sourdough whole wheat pizza dough.

Suggested Cooking Methods

Once your dough is shaped and ready, it's pizza time! Here are a few methods for baking your pizza:

  • Pizza Stone in the Oven: Preheat the oven with a pizza stone inside to 550°F. Once the stone is hot, build your pizza on a pizza peel, then carefully transfer it directly onto the stone. Bake for about 8-10 minutes, or until the crust is golden and crispy.
  • Sheet Pan in the Oven: Preheat your oven to 500°F. Build your pizza on a sheet pan, then transfer it to the preheated oven. Bake for about 15 minutes, until the crust is golden and the toppings are cooked through.
  • Grill Pan on the Grill: Preheat the grill to 500°F. Assemble your pizza on a grill pan, then transfer it to the grill. To avoid burning the bottom, turn the middle burner to medium-low. Close the grill lid and cook for 8-10 minutes, or until the crust is crispy and the toppings are bubbling.
  • Directly on the Grill: For a crispy, charred crust, you can grill your pizza directly on the grates. Just be sure to keep a close eye on it to prevent it from burning! The direct heat will give the pizza a wonderfully smoky flavor and a crisp, golden bottom.

How to Store

To store your sourdough whole wheat pizza dough, wrap it tightly in plastic wrap and refrigerate for up to 3 days.

For longer storage, wrap individual dough balls in plastic wrap, then place them inside a freezer-safe plastic bag. You can freeze the pizza dough for up to 3 months. When you're ready to use it, simply thaw it overnight in the refrigerator.

Serving Suggestions

This sourdough whole wheat pizza crust is perfect for my mushroom pizza, garlic parmesan white pizza, or bolognese pizza recipe. Or switch things up with a delicious pepperoni and cheese sourdough calzone.

A cheese pizza made with whole wheat sourdough pizza dough cut into 8 slices on a wire cooling rack. One slice is missing from the pizza.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Pizza Recipes

📖 Recipe

A sourdough whole wheat pizza dough ball on a floured pizza peel.
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Sourdough Whole Wheat Pizza Dough

This Sourdough Whole Wheat Pizza Dough is made with 100% whole wheat flour and sourdough discard for a hearty, healthy base for your next pizza night. Use it the same day or ferment overnight for more flavor.
Course Pizza
Cuisine American, Italian
Prep Time 10 hours
Cook Time 0 minutes
Total Time 10 hours
Servings 2 large dough balls (670 grams each)
Calories 1211kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 5 cups (600 grams) whole wheat flour
  • 2 ¼ cup (540 grams) warm water 80-90℉
  • ¾ cup (200 grams) sourdough starter discard or active starter
  • 2 tablespoons (16 grams) Diamond Crystal Kosher Salt measure by weight or reduce volume by about half if using table salt or Morton's brand

Instructions

  • In a large bowl, mix the whole wheat flour and warm water together until no dry flour remains. Cover and let the dough rest for 1 hour. This resting period helps soften the bran and germ in the whole wheat flour and allows gluten to start developing.
    5 cups (600 grams) whole wheat flour, 2 ¼ cup (540 grams) warm water
  • After an hour, add your sourdough starter (discard or active) and salt to the dough. Use your hands to mix everything together until it’s fully incorporated. Cover and let rest for 15 minutes.
    ¾ cup (200 grams) sourdough starter discard, 2 tablespoons (16 grams) Diamond Crystal Kosher Salt
  • Wet your hands lightly to prevent the dough from sticking. Grab one edge of the dough, pull it up, and fold it over onto itself. Rotate the bowl 90° and repeat. Do this 4-8 times around the bowl or until the dough starts to feel tighter. Gather the dough into a ball and place it seam-side down in the bowl. Cover and rest for 15 minutes. Repeat this stretch and fold process 5 more times with 15-minute rests in between.
  • Cover the dough and let it rise in a warm spot (around 70-75°F) for 4-6 hours. The time it takes can vary depending on your kitchen temperature and the strength of your sourdough starter or discard. The dough is ready when it doubles in size and has visible bubbles on the surface. If your kitchen is on the cooler side, place the dough in an off oven with just the light on to provide gentle warmth.
  • Turn the dough out onto a lightly floured surface. Use a bench scraper to divide it into two equal pieces (about 670 grams each). Shape each piece by pulling the dough into a rough rectangle. Fold the top and bottom edges of the rectangle towards the center, pressing lightly to seal. Fold the left and right edges toward the center, overlapping slightly. Press to seal, then flip the dough over so the seam side is down. Gently use your hands or a bench scraper to shape each piece into a smooth round ball.
  • Place the dough balls on a lightly floured surface or parchment paper and cover with plastic wrap. Let them rest for 20-30 minutes before using them for pizza. After proofing, you can use the dough right away or you can long ferment it in the refrigerator for up to 3 days for a more tangy flavor.
  • To Shape for Pizza: Place one of the proofed dough balls on a floured surface or sheet of parchment paper. Be generous with the flour to prevent sticking as you work. Gently press down about an inch from the edge of the dough with your fingertips to create a crust, working your way around the dough to start stretching it into a round shape. Then, gently press and pull the dough outward, rotating it as needed, until it’s the size and thickness you want. If the dough resists or springs back, let it rest for a few minutes before continuing to stretch.
  • Use the dough for your favorite pizza or calzone recipe. See the notes below for suggested cooking methods.

Notes

  • Yield: This recipe makes 2 large dough balls, each making about a 12-14-inch round pizza.
  • Measure ingredients by weight. For the most accurate and consistent results, measure your ingredients by weight using a food scale. If using measuring cups for flour, spoon it into the cup rather than scooping it from the container.
  • Use enough flour while stretching. To prevent the dough from sticking to your hands or the work surface while stretching, dust lightly with flour as needed. This will make it easier to handle and shape the dough without tearing or sticking.
  • Storage: Store dough in an airtight container for up to 3 days in the refrigerator or 3 months in the freezer. 
  • Make Ahead: The dough develops more flavor the longer it sits in the refrigerator and can be made up to 3 days ahead.
  • Suggested Cooking Methods:
    • Pizza Stone in the Oven: Preheat the oven with a pizza stone inside to 550°F. Build the pizza on a pizza peel, then transfer the pizza directly to the hot pizza stone. Bake for about 8-10 minutes.
    • Sheet Pan in the Oven: Preheat the oven to 500°F. Build the pizza on a sheet pan, then transfer to the preheated oven. Bake for 15 minutes.
    • Grill Pan on the Grill: Preheat the grill to 500°F. Build the pizza on a grill pan, then transfer the pan to the grill. Turn the middle burner to medium-low to prevent burning the bottom of the pizza. Close the grill lid and cook for 8-10 minutes.
    • Directly on the Grill: For a crispy, charred crust, you can also grill your pizza directly on the grill grates. Just be sure to keep a close eye on it!

Nutrition

Serving: 1dough ball | Calories: 1211kcal | Carbohydrates: 249g | Protein: 53g | Fat: 9.5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 1g | Sodium: 3223mg | Potassium: 1316mg | Fiber: 37g | Sugar: 1.5g | Calcium: 142.5mg | Iron: 13.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Lemon Poppyseed Muffins

These Sourdough Lemon Poppyseed Muffins are light, tender, and bursting with fresh lemon flavor, all while using up your sourdough discard. They’re ready in just 30 minutes and so easy to make - perfect for a quick breakfast or snack.

Sourdough lemon poppyseed muffins on a piece of wrinkled parchment paper. One of the muffins is split in half, laying on the paper liner.

As a sourdough food blogger, I love grouping similar recipes together when I’m testing new ideas. So, this January, I decided it was time to give some of my older muffin and quick bread recipes a little makeover, along with adding a few new ones to the mix.

I dove into testing seven new sourdough muffin recipes and one quick bread recipe. Among them were sourdough banana muffins, sourdough chocolate chip muffins, and of course, these sourdough lemon poppyseed muffins.

After getting some help from friends and family with taste testing, these lemon poppyseed muffins quickly became the standout favorite.

They’re light and tender with a burst of fresh lemon flavor, and the poppyseeds add just the right amount of crunch. The sourdough discard gives them a subtle tang, while the butter adds richness that perfectly complements the bright lemon notes.

And the best part? These muffins are super quick and easy to make - ready in just 30 minutes!

They’re a great way to use up any sourdough discard you might have hiding in the back of your fridge. Plus, with their light, refreshing flavor, they’re perfect for springtime brunch celebrations like Mother’s Day and Easter.

I can’t wait for you to try them, and I hope you love them as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Sourdough Discard- Adds moisture and a subtle tangy flavor to the muffins. The older your discard, the more pronounced the tang, so feel free to adjust according to your taste preferences.
  • Lemon Juice + Zest- Fresh lemon juice and zest give the muffins their bright, citrusy flavor. The zest is particularly important for a more intense lemon taste, so don't skip it!
  • Lemon Extract- Enhances the lemon flavor. If you don’t have lemon extract, you can substitute with a little extra lemon zest or juice.
  • Poppy Seeds- These add a delightful crunch and texture. If you don’t have poppy seeds on hand, chia seeds are a great substitute.
  • All-Purpose Flour- Provides the structure for the muffins. If you want a slightly heartier texture, you can replace up to ⅓ of the all-purpose flour with whole wheat flour. Just note that this may result in a denser muffin.
  • Granulated Sugar- The sugar provides sweetness and moisture. If you're looking for a slightly less sweet lemon muffin, you can reduce the sugar to ¾ cup (150 grams) without affecting the texture too much.
  • Whole Milk- Adds richness and moisture. You can substitute with any milk or milk alternative, such as almond or oat milk, if needed.
  • Butter- Adds a rich, buttery taste. Since butter firms up as it cools, these muffins are best served warm. If you prefer, you can swap butter for a neutral oil like vegetable or canola oil for a slightly different flavor and softer texture at room temperature.
  • Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using table salt or Morton’s Kosher Salt, measure by weight or reduce to half the amount to avoid oversalting.
The ingredients to make sourdough lemon poppyseed muffins. Each ingredient is labeled with text. They include lemon juice, lemon zest, butter, sugar, salt, lemon extract, milk, sourdough discard, baking powder, baking soda, poppy seeds, eggs, and all-purpose flour.

Tips for Success

  • Measure ingredients accurately. For the most accurate results, weigh your flour. If you don’t have a scale, spoon the flour into the measuring cup and level it off. Using too much flour can result in dense, dry muffins.
  • Opt for fresh lemon juice. Use fresh lemon juice instead of bottled juice for the best flavor.
  • Use room temperature ingredients. Let your eggs, sourdough discard, and milk come to room temperature before mixing for a smoother batter that bakes more evenly.
  • Fold gently. Mix just until the dry and wet ingredients are combined as overmixing can lead to dense or tough muffins.
  • Serve warm. Muffins made with all butter firm up as they cool. To bring back their soft texture, reheat in the microwave for 10–15 seconds or in the oven for a few minutes.

How to Make Sourdough Lemon Poppyseed Muffins

Here is how to make lemon poppyseed muffins with sourdough discard.

Step 1: Preheat oven and prepare muffin tin. Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners, or grease each cup with butter, oil, or cooking spray to prevent sticking.

Step 2: Mix dry ingredients. In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.

The dry ingredients mixed together in a bowl.

Step 3: Prepare wet ingredients. In a large mixing bowl, whisk the melted butter and sugar together until smooth and slightly lighter in color. Add the eggs, one at a time, whisking well after each addition. Stir in the milk, sourdough discard, lemon juice, lemon zest, and lemon extract until fully combined.

The wet ingredients mixed together in a bowl.

Step 4: Combine wet and dry ingredients. Add the dry ingredients to the wet mixture. Gently fold the batter together, mixing just until the flour is fully incorporated. Be careful not to overmix to keep the muffins light and tender.

Sourdough lemon poppyseed muffin batter in a mixing bowl with a rubber spatula sticking out to the left.

Step 5: Fill muffin cups. Divide the batter evenly between the 12 muffin cups.

Six paper lined muffin wells filled with sourdough lemon poppyseed muffin batter.

Step 6: Bake muffins. Bake for 12–14 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Step 7: Cool and serve. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your muffins warm with butter, jam, or as is!

Six baked sourdough discard lemon poppyseed muffins in a muffin tin.

How to Store

Store your completely cooled sourdough discard lemon poppyseed muffins in an airtight container at room temperature for 3–4 days. Reheat in the oven or microwave for 10–15 seconds before serving for the softest texture.

For longer storage, freeze the muffins in a freezer-safe container for up to 3 months. When you're ready to enjoy them, thaw at room temperature and warm them up before serving.

Several sourdough lemon poppyseed muffins on a piece of wrinkled parchment paper.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Muffin Recipes

📖 Recipe

Sourdough lemon poppyseed muffins on a piece of wrinkled parchment paper. One of the muffins is split in half, laying on the paper liner.
Print Pin Save

Sourdough Lemon Poppyseed Muffins

These Sourdough Lemon Poppyseed Muffins are light, tender, and bursting with fresh lemon flavor, all while using up your sourdough discard. They’re ready in just 30 minutes and so easy to make - perfect for a quick breakfast or snack.
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 261kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 ¼ cups (270 grams) all-purpose flour
  • 2 tablespoons (20 grams) poppy seeds can substitute with chia seeds
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon Diamond Crystal Kosher Salt
  • ½ cup (113 grams, 1 stick) unsalted butter melted
  • 1 cup (200 grams) granulated sugar
  • 2 large (100 grams) eggs room temperature
  • ½ cup (120 grams) whole milk room temperature
  • ½ cup (100 grams) sourdough starter discard
  • ¼ cup (about 1 large lemon) lemon juice
  • 1 tablespoon (about 1 lemon) lemon zest
  • 2 teaspoons lemon extract

Instructions

  • Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners, or grease each cup with butter, oil, or cooking spray to prevent sticking.
  • In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
    2 ¼ cups (270 grams) all-purpose flour, 2 tablespoons (20 grams) poppy seeds, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt
  • In a large mixing bowl, whisk the melted butter and sugar together until smooth and slightly lighter in color. Add the eggs, one at a time, whisking well after each addition. Stir in the milk, sourdough discard, lemon juice, lemon zest, and lemon extract until fully combined.
    ½ cup (113 grams, 1 stick) unsalted butter, 1 cup (200 grams) granulated sugar, 2 large (100 grams) eggs, ½ cup (120 grams) whole milk, ½ cup (100 grams) sourdough starter discard, ¼ cup (about 1 large lemon) lemon juice, 1 tablespoon (about 1 lemon) lemon zest, 2 teaspoons lemon extract
  • Add the dry ingredients to the wet mixture. Gently fold the batter together, mixing just until the flour is fully incorporated. Be careful not to overmix to keep the muffins light and tender.
  • Divide the batter evenly between the 12 muffin cups.
  • Bake for 12–14 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your muffins warm with butter, jam, or as is!

Notes

  • Optional Lemon Glaze: For a sweet finishing touch, drizzle a glaze made from 1 cup powdered sugar and 1-2 tablespoons lemon juice (adjust for desired consistency) over cooled muffins.
  • Quick Tip: Muffins made with all butter tend to firm up at room temperature since butter solidifies as it cools. A quick warm-up in the microwave for 10-15 seconds restores their soft texture.
  • Storage: Keep muffins in an airtight container at room temperature for 3-4 days or freeze them for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 261kcal | Carbohydrates: 39g | Protein: 5.5g | Fat: 9.5g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.5g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 244mg | Potassium: 61mg | Fiber: 1g | Sugar: 17.5g | Vitamin C: 2.6mg | Calcium: 89mg | Iron: 0.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Discard Banana Muffins (30 Minutes!)

These Sourdough Discard Banana Muffins are a quick and easy way to use up sourdough discard and overripe bananas. Ready in just 30 minutes, they’re moist, flavorful, and perfect for customizing with your favorite mix-ins.

Five sourdough banana muffins on a piece of wrinkled parchment paper on top of a wooden cutting board.

I buy bananas almost every week for my fiancé and me to snack on. But, almost without fail, we end up with a few that get too ripe by the end of the week. Sound familiar?

And, of course, as a sourdough blogger, I always have a big jar of sourdough discard hanging out in my fridge.

While I love banana bread, sometimes it’s nice to have muffins that are already portioned out. So, I took my favorite sourdough banana bread recipe and made a few tweaks to turn it into these moist, tender muffins.

They’re lightly sweetened with brown sugar and ripe bananas, and sourdough discard gives them a slight tang. Made with all butter, they’re rich in flavor with a comforting hint of cinnamon that pairs perfectly with banana.

These muffins are a great way to use up both your overripe bananas and sourdough discard. Plus, they’re ready in just 30 minutes. They also freeze beautifully, making them an easy, grab-and-go breakfast or snack.

I can’t wait for you to try them - I hope you love these banana sourdough muffins as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Sourdough Discard- Adds moisture and a subtle tangy flavor. The older your discard, the more pronounced the tang, so adjust according to your taste.
  • Bananas- Overripe bananas with lots of brown spots work best. They add natural sweetness, moisture, and flavor to the muffins.
  • All-Purpose Flour- Provides the structure for the muffins. You can replace up to ⅓ with whole wheat flour for a slightly heartier texture, but the muffins may be a bit denser.
  • Brown Sugar- Adds a rich, caramel-like sweetness that pairs perfectly with the bananas and cinnamon. If needed, you can substitute it with coconut sugar or granulated sugar.
  • Butter- Adds a rich, buttery flavor. Since butter firms up when cooled, these sourdough banana muffins are best served warm. If preferred, you can substitute it with a neutral oil like vegetable or canola oil.
  • Cinnamon- Adds warm, cozy flavor to the muffins. For a fun twist, try swapping it with a teaspoon of my pumpkin spice blend.
  • Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using table salt or Morton’s Kosher Salt, measure by weight or reduce to half the amount to avoid oversalting.
The ingredients to make sourdough banana muffins. Each ingredient is labeled with text. They include sourdough discard, butter, baking powder, baking soda, vanilla, cinnamon, eggs, brown sugar, salt, all-purpose flour, and ripe bananas.

Tips for Success

  • Measure ingredients accurately. Weigh your flour for the most accurate results, or spoon it into the measuring cup and level it off. Using too much flour can lead to dense, dry muffins.
  • Choose ripe bananas. The riper, the better - spotty, overripe bananas add natural sweetness and moisture to your muffins.
  • Use room temperature ingredients. Bring your eggs, sourdough discard, and bananas to room temperature before mixing for a smoother batter that bakes more evenly.
  • Fold gently. Stir just until the dry and wet ingredients are combined as overmixing can make the muffins dense or tough.
  • Customize with mix-ins. Fold in your favorite add-ins like chocolate chips, chopped nuts, or dried fruit to make these sourdough banana muffins your own.
  • Serve warm. Muffins made with butter tend to firm up as they cool. Reheat in the microwave for 10–15 seconds or in the oven for a few minutes to restore their soft texture.

How to Make Sourdough Banana Muffins

Here is how to make banana muffins with sourdough discard.

Step 1: Prepare muffin tin. Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners, or lightly grease each cup with butter, oil, or cooking spray to prevent sticking.

Step 2: Mix dry ingredients. In a medium bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda. Set aside.

The dry ingredients mixed together in a bowl.

Step 3: Whisk wet ingredients. In a large mixing bowl, whisk the melted butter and brown sugar until smooth and slightly lighter in color. Add the eggs one at a time, whisking well after each addition. Stir in the mashed bananas, sourdough discard, and vanilla extract, mixing until fully combined.

The wet ingredients mixed together in a bowl.

Step 4: Combine wet and dry ingredients. Gently fold the dry ingredient mixture into the wet ingredients, being careful not to overmix. If desired, fold in 1 cup of mix-ins such as chopped nuts, chocolate chips, or dried fruit, until they are evenly distributed throughout the batter.

Sourdough discard banana muffin batter in a bowl with a rubber spatula sticking out.

Step 5: Fill muffin cups. Divide the batter evenly among the 12 muffin cups.

Six paper lined muffin wells filled with sourdough banana muffin batter.

Step 6: Bake muffins. Bake in the preheated oven for 14–16 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center comes out clean.

Step 7: Cool and serve. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm for the best texture.

Six baked sourdough banana muffins in a muffin tin.

How to Store

Store completely cooled sourdough discard banana muffins in an airtight container at room temperature for 3-4 days. For the best texture, reheat in the oven or microwave for 10-15 seconds before serving.

For longer storage, freeze muffins in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving.

Several sourdough banana muffins stacked together. One of the muffins has been split in half to show the texture of the crumb.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Muffin Recipes

📖 Recipe

Five sourdough banana muffins on a piece of wrinkled parchment paper on top of a wooden cutting board.
Print Pin Save

Sourdough Discard Banana Muffins

These Sourdough Discard Banana Muffins are a quick and easy way to use up sourdough discard and overripe bananas. Ready in just 30 minutes, they’re moist, flavorful, and perfect for customizing with your favorite mix-ins.
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 228kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ½ cups (180 grams) all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon Diamond Crystal Kosher Salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup (113 grams, 1 stick) unsalted butter melted
  • ¾ cup (150 grams) brown sugar packed
  • 2 large (100 grams) eggs room temperature
  • 4 small (400 grams) overripe bananas room temperature
  • ½ cup (100 grams) sourdough starter discard room temperature
  • 1 teaspoon vanilla extract
  • 1 cup mix-ins such as chopped nuts, chocolate chips, or dried fruit (optional)

Instructions

  • Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners, or lightly grease each cup with butter, oil, or cooking spray to prevent sticking.
  • In a medium bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda. Set aside.
    1 ½ cups (180 grams) all-purpose flour, 1 teaspoon cinnamon, 1 teaspoon Diamond Crystal Kosher Salt, 1 teaspoon baking powder, ½ teaspoon baking soda
  • In a large mixing bowl, whisk the melted butter and brown sugar until smooth and slightly lighter in color. Add the eggs one at a time, whisking well after each addition. Stir in the mashed bananas, sourdough discard, and vanilla extract, mixing until fully combined.
    ½ cup (113 grams, 1 stick) unsalted butter, ¾ cup (150 grams) brown sugar, 2 large (100 grams) eggs, 4 small (400 grams) overripe bananas, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
  • Gently fold the dry ingredient mixture into the wet ingredients, being careful not to overmix to avoid dense muffins. If desired, fold in 1 cup of mix-ins such as chopped nuts, chocolate chips, or dried fruit, until they are evenly distributed throughout the batter.
    1 cup mix-ins
  • Divide the batter evenly among the 12 muffin cups.
  • Bake in the preheated oven for 14–16 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm for the best texture.

Notes

  • Quick Tip: Muffins made with all butter tend to firm up at room temperature since butter solidifies as it cools. A quick warm-up in the microwave for 10-15 seconds restores their soft texture.
  • Storage: Keep muffins in an airtight container at room temperature for 3-4 days or freeze them for up to 3 months.

Nutrition

Serving: 1muffin (without mix-ins) | Calories: 228kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 202mg | Potassium: 155mg | Fiber: 1.5g | Sugar: 17.5g | Vitamin C: 4mg | Calcium: 44mg | Iron: 0.4mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Corn Muffins

These Sourdough Corn Muffins are soft, buttery, and packed with cornmeal flavor. They’re perfect as a quick breakfast, snack, or an easy side for soups, chili, and stews. Plus, they’re a great way to use up your sourdough discard!

A sourdough corn muffin split in half on the wrapper with a piece of butter on each half.

Since the start of the new year, I’ve been having fun reworking some of my old recipes into sourdough versions, starting with a variety of sourdough discard muffins.

As I focus on making my blog more sourdough-centric this year, I decided to give an old cornbread recipe a makeover (since I already have a sourdough cornbread recipe on the blog) and turn it into these sourdough discard corn muffins.

These muffins are soft, buttery, and full of corn flavor. They’re easy to make and ready in under 30 minutes, making them a perfect way to use up any sourdough discard you have on hand.

They’re also incredibly versatile. Whether you enjoy one as a quick breakfast with butter or jam, as a satisfying snack, or paired with a hearty chili as the perfect side dish, these sourdough cornbread muffins are sure to be a hit.

I hope you give them a try and enjoy them as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Sourdough Discard- Adds moisture and a subtle tang. Use fresh discard for a mild flavor or older discard if you want a more noticeable sourdough flavor.
  • Cornmeal- For the best texture, choose medium or coarse-ground cornmeal. Fine cornmeal will make the muffins less hearty and more cake-like.
  • All-Purpose Flour- Provides structure to corn muffins. You can swap up to ⅓ of the flour with whole wheat flour for a nuttier flavor, but expect a slightly denser texture.
  • Granulated Sugar- Adds sweetness. If you prefer less sweet muffins, reduce the sugar to ½ cup.
  • Whole Milk- Contributes moisture and fat, which help create a tender crumb. You can use any milk or milk alternative, but the texture may vary slightly.
  • Butter- Adds rich flavor that complements to cornmeal. Butter firms up as it cools, so these corn muffins are best served warm. If you prefer, swap it for an equal amount of neutral-flavored oil like vegetable or canola.
  • Kosher Salt- I use Diamond Crystal Kosher Salt, about 2.8 grams per teaspoon. If using table salt or Morton’s, measure by weight or use half the amount.
The ingredients to make sourdough corn muffins. Each ingredient is labeled with text. They include butter, granulated sugar, milk, egg, sourdough discard, cornmeal, all-purpose flour, salt, baking powder, and baking soda.

Tips for Success

  • Measure ingredients accurately. For the best results, weigh your flour and cornmeal. If you don’t have a scale, spoon into a measuring cup and level it off. Too much flour can lead to dry, dense muffins.
  • Use room temperature ingredients. Bring your eggs, sourdough discard, and milk to room temperature before mixing. This helps the batter combine evenly and ensures better rise.
  • Don't overmix. Gently fold the wet and dry ingredients together until just combined. Overmixing can make the muffins dense and tough.
  • Add mix-ins. For extra flavor, try adding minced jalapeños, shredded cheddar cheese, diced bacon, whole corn kernels, or fresh herbs.
  • Serve warm. Butter-based muffins tend to firm up as they cool. Warm them for 10–15 seconds in the microwave or a few minutes in the oven to restore their soft, tender texture.

How to Make Sourdough Corn Muffins

Here is how to make corn muffins with sourdough discard.

Step 1: Prepare oven and muffin pan. Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease the wells with butter, oil, or cooking spray.

Step 2: Mix dry ingredients. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.

The dry ingredients mixed together in a glass bowl.

Step 3: Whisk together wet ingredients. In a large bowl, whisk the melted butter and sugar until smooth and slightly lighter in color. Add the eggs one at a time, whisking well after each. Stir in the milk and sourdough discard until everything is combined.

The wet ingredients whisked together in a glass bowl. There is a whisk sticking out of the bowl to the left.

Step 4: Combine wet and dry ingredients. Add the dry ingredients to the wet mixture. Use a rubber spatula to gently fold the batter until just combined, being careful not to overmix. If you’re using jalapeños, fold them in now.

Sourdough corn muffin batter in a glass mixing bowl with a rubber spatula sticking out of the bowl to the left.

Step 5: Fill muffin tin. Divide the batter evenly among the 12 muffin cups.

Six paper lined muffin tin wells filled with sourdough discard corn muffin batter.

Step 6: Bake muffins. Bake for 14–16 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.

Step 7: Cool and serve. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm for the best texture.

Six sourdough discard corn muffins on a wire cooling rack.

Serving Suggestions

These sourdough discard corn muffins are perfect for breakfast, a quick snack, or as a side dish. Enjoy them with strawberry, blueberry, or cranberry jam for breakfast. For dinner, pair them with beef and bean chili, pumpkin turkey chili, or BBQ pulled chicken.

Need a quick snack? Warm one up and slather on some homemade butter - it’s so good!

How to Store

Store fully cooled sourdough corn muffins in an airtight container at room temperature for 3-4 days. For the best texture, warm them in the oven or microwave for 10-15 seconds before serving.

For longer storage, freeze the muffins in a freezer-safe container for up to 3 months. Thaw at room temperature and reheat before serving.

Five sourdough discard corn muffins on a counter. One of the muffins is split in half with butter on each half.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Muffin Recipes

📖 Recipe

A sourdough corn muffin split in half on the wrapper with a piece of butter on each half.
Print Pin Save
5 from 1 vote

Sourdough Corn Muffins

These Sourdough Corn Muffins are soft, buttery, and packed with cornmeal flavor. They’re perfect as a quick breakfast, snack, or an easy side for soups, chili, and stews. Plus, they’re a great way to use up your sourdough discard.
Course Breakfast, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 244kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ½ cups (180 grams) all-purpose flour
  • ¾ cup (120 grams) cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
  • ½ cup (113 grams, 1 stick) unsalted butter melted
  • ¾ cup (150 grams) granulated sugar
  • 2 large (100 grams) eggs room temperature
  • ¾ cup (180 grams) whole milk room temperature
  • ½ cup (100 grams) sourdough starter discard room temperature
  • 1-2 fresh jalapeños diced (optional)

Instructions

  • Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease the wells with butter, oil, or cooking spray.
  • In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
    1 ½ cups (180 grams) all-purpose flour, ¾ cup (120 grams) cornmeal, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
  • In a large bowl, whisk the melted butter and sugar until smooth and slightly lighter in color. Add the eggs one at a time, whisking well after each. Stir in the milk and sourdough discard until everything is combined.
    ½ cup (113 grams, 1 stick) unsalted butter, ¾ cup (150 grams) granulated sugar, 2 large (100 grams) eggs, ¾ cup (180 grams) whole milk, ½ cup (100 grams) sourdough starter discard
  • Add the dry ingredients to the wet mixture. Use a rubber spatula to gently fold the batter until just combined, being careful not to overmix. If you’re using jalapeños, fold them in now.
    1-2 fresh jalapeños
  • Divide the batter evenly among the 12 muffin cups.
  • Bake for 14–16 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
  • Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm for the best texture.

Notes

  • Quick Tip: Muffins made with all butter tend to firm up at room temperature since butter solidifies as it cools. A quick warm-up in the microwave for 10-15 seconds restores their soft texture.
  • Storage: Store muffins in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. Warm in the oven or microwave before serving for the best texture.

Nutrition

Serving: 1muffin | Calories: 244kcal | Carbohydrates: 36g | Protein: 5g | Fat: 9.5g | Saturated Fat: 5.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 249mg | Potassium: 77mg | Fiber: 1.5g | Sugar: 13.5g | Calcium: 70mg | Iron: 0.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Homemade Hummus

A quick and creamy homemade hummus made with just a few ingredients. Perfect for dipping sourdough pita, crackers, or even spreading on sandwiches.

A bowl of hummus drizzled with olive oil and sprinkled with paprika surrounded by chunks of sourdough bread.

Homemade hummus is one of those simple recipes that’s always worth making from scratch.

This classic, creamy hummus comes together in just 10 minutes using a food processor or blender - no fancy techniques required! It’s perfect for dipping with sourdough crackers or pita bread, spreading on sandwiches, or serving alongside warm sourdough bread.

My favorite way to enjoy it? As a sandwich spread on my multigrain sourdough, layered with roasted chicken breast, fresh spinach, and red onion. It’s the perfect balance of creamy, tangy, and savory.

Plus, having a batch of hummus in the fridge makes for an easy, healthy snack anytime.

Once you try this homemade version, you’ll never go back to store-bought!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Chickpeas- I typically use canned chickpeas for convenience. But if you prefer, you can cook your own from dried chickpeas for a fresher flavor.
  • Tahini- Adds a rich, nutty flavor and creamy texture. If you don't have tahini, try using sunflower seed butter or almond butter, or skip it altogether and add extra olive oil.
  • Lemon Juice- Fresh lemon juice brightens the hummus and adds a bit of acidity. If you don't have fresh lemons, you can substitute with bottled lemon juice.
  • Water- Helps to smooth out the hummus and adjust the consistency. You can also use some of the liquid from the canned chickpeas (aquafaba) for a bit more flavor.
  • Olive Oil- Gives the hummus a smoother, more creamy consistency. You can substitute with another mild oil like avocado oil, or skip the oil for a lower-fat version - just add a little extra water to reach the desired consistency.
  • Garlic- Adds a savory pop of flavor. If you’re not a fan of raw garlic, try roasted garlic for a milder taste, or use garlic powder for a subtler flavor.
  • Kosher Salt- Enhances the flavors of the hummus. If you're using table salt, start with half the amount as it’s more concentrated.
The ingredients to make hummus. Each ingredient is labeled with text. They include salt, tahini, water, olive oil, chickpeas, garlic, cumin, and lemon juice.

Tips for Success

  • Blend well. Let the food processor run for at least 2–3 minutes to get a super creamy texture.
  • Chill before serving. Hummus tastes even better after a few hours in the fridge, allowing the flavors to meld.
  • Adjust to taste. Start with the base recipe, then tweak it to your liking - add more lemon, garlic, or cumin for extra flavor.

How to Make Hummus

Here is how to make this easy homemade hummus recipe.

Step 1: Combine ingredients. Combine all ingredients in the bowl of a food processor or blender.

A food processor filled with all of the ingredients to make hummus.

Step 2: Blend ingredients. Process on high for 2-3 minutes, scraping down the sides as needed, until the hummus is smooth and creamy.

The finished hummus in a food processor.

Step 3: Store and serve. Transfer hummus to an airtight container and store in the fridge for up to 1 week. Enjoy with your favorite sourdough bread, pita, or crackers for an easy snack!

Hummus in a glass storage bowl.

How to Store

Store hummus in an airtight container in the refrigerator for up to one week.

For longer storage, freeze hummus for up to 3 months. Note that freezing may change the consistency, so thawed hummus is best used as a sandwich spread or blended into a creamy pasta sauce.

Serving Suggestions

This creamy hummus is perfect for all things sourdough!

Serve it as a dip in a sourdough bread bowl and scoop it up with sourdough bread, pita, naan, wheat crackers, cheese crackers, or soft pretzels. Spread it on sandwiches, make a hummus pizza, or turn it into a creamy sauce for pasta.

A plate of sourdough bread chunks surrounding a small bowl of hummus.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Dip Recipes

📖 Recipe

A bowl of hummus drizzled with olive oil and sprinkled with paprika surrounded by chunks of sourdough bread.
Print Pin Save
5 from 1 vote

Homemade Hummus

A quick and creamy homemade hummus made with just a few ingredients. Perfect for dipping sourdough pita, crackers, or even spreading on sandwiches.
Course Snack
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 28 tablespoons
Calories 34kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 (15.5 ounce) can low-sodium chickpeas drained and rinsed
  • ¼ cup tahini
  • ¼ cup fresh lemon juice (about 1 lemon)
  • ¼ cup water
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon cumin

Instructions

  • Combine all ingredients in the bowl of a food processor or blender.
    1 (15.5 ounce) can low-sodium chickpeas, ¼ cup tahini, ¼ cup fresh lemon juice, ¼ cup water, 1 tablespoon extra virgin olive oil, 1 clove garlic, ½ teaspoon kosher salt, ¼ teaspoon cumin
  • Process on high for 2-3 minutes, scraping down the sides as needed, until the hummus is smooth and creamy.
  • Transfer hummus to an airtight container and store in the fridge for up to 1 week. Enjoy with your favorite sourdough bread, pita, or crackers for an easy snack!

Notes

  • Yield: Recipe makes approximately 1 ¾ cups or about 28 tablespoons of hummus.
  • Storage: Store hummus in an airtight container in the refrigerator for up to one week. For longer storage, freeze hummus for up to 3 months. Note that freezing may change the consistency, so thawed hummus is best used as a sandwich spread or blended into a creamy pasta sauce.

Nutrition

Serving: 1tablespooon | Calories: 34kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.8g | Sodium: 65mg | Potassium: 39mg | Fiber: 0.7g | Sugar: 0.5g | Calcium: 5.5mg | Iron: 0.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Chocolate Cherry Sourdough Bread

This Chocolate Cherry Sourdough Bread is a decadent dessert loaf made with cocoa powder, chocolate chips, and dried cherries - perfect for Valentine’s Day or anytime you want to treat your favorite chocolate lover.

A sliced loaf of chocolate cherry sourdough bread on a wooden cutting board.

Valentine's Day has always been extra special in my house because it's also my fiancé's birthday!

This year, I wanted to create a sweet, indulgent sourdough bread recipe perfect for the occasion. Of course, I immediately thought of chocolate. Then, after browsing Pinterest for inspiration, I decided dried cherries would add the perfect burst of sweetness and color.

When I was testing this recipe, I gave some to my mom and stepdad, and they ate three pieces in one night! They loved it with jam and gave it two big thumbs up. That made me even more excited to share this recipe with you all!

This chocolate cherry sourdough bread is made with Dutch-processed cocoa powder, chocolate chips, and sweet dried cherries, creating a decadent dessert loaf that’s perfect for a special occasion (or anytime you want to spoil the chocolate lover in your life).

I hope you’ll give it a try and enjoy it as much as we do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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 starter is bubbly and active for the best rise. If using discard, use one that's just a few days old. But keep in mind the dough might take longer to rise.
  • Dried Cherries- If your cherries are large, cut them into smaller pieces, about the same size as the chocolate chips. Can’t find dried cherries? Dried cranberries make a good substitute!
  • Chocolate Chips- I love using semi-sweet chocolate chips because they’re the perfect balance of sweet and bitter, but you can use any type of chocolate you prefer.
  • Dutch-Processed Cocoa Powder- This type of cocoa is treated to balance out acidity, giving the bread a more balanced chocolate flavor. It’s my go-to for sourdough recipes.
  • Bread Flour- Gives the bread a nice, chewy texture and helps achieve a good rise. You can use all-purpose flour, or swap in some whole wheat flour - just add a little extra water.
  • Water- Cocoa powder absorbs a lot of liquid, so the dough might feel firmer than usual. Feel free to adjust the water for a wetter or firmer dough.
  • Granulated Sugar- Just a little sweetness to balance the chocolate, without making the bread overly sweet.
  • Kosher Salt- Enhances the flavor of the bread. I use Diamond Crystal Kosher Salt, which is about 8.4 grams per tablespoon. If you're using table salt or Morton's brand, be sure to measure by weight or use about half the amount.
The ingredients to make chocolate cherry sourdough bread. Each ingredient is labeled with text. They include water, chocolate chips, dried cherries, bread flour, sourdough starter, salt, sugar, and Dutch-processed cocoa.

Tips for Success

  • Use active starter. For the best rise, make sure your starter is bubbly and active. If you're using discard, stick to one that's just a few days old. Keep in mind the dough might take a bit longer to rise with older discard.
  • Opt for Dutch-Processed Cocoa. Dutch-processed cocoa gives the bread a more balanced chocolate flavor, which pairs well with the sourdough’s tang. It’s my go-to for recipes like this.
  • Find a warm spot to rise. Dough rises best in a warm spot. If your kitchen is cool, try placing the dough near a warm oven or on top of the fridge.
  • Use a straight-sided container. A straight-sided container makes it easy to track your dough’s rise during bulk fermentation and see how much it’s grown.
  • Build tension when shaping. When shaping, aim to create a tight surface without tearing. This helps the dough rise tall in the oven instead of spreading out.
  • Cool completely. Let the bread cool for at least two hours before slicing to avoid a gummy texture and get that perfect crumb!

How to Make Chocolate Cherry Sourdough Bread

Making sourdough chocolate cherry bread is so easy! Here’s my step-by-step process with pictures to help you along the way:

1. Feed Sourdough Starter

  • Start by feeding your sourdough starter 6-12 hours before baking to ensure it’s bubbly and active.
  • Depending on your kitchen temperature, it might take 6 hours in warmer kitchens (around 75℉), or up to 12 hours in cooler kitchens (65-68℉).
An active sourdough starter in a glass mason jar.

2. Mix the Dough

  • In a large mixing bowl, whisk together bread flour, cocoa powder, sugar, and salt.
  • Add warm water and the sourdough starter, mixing until fully incorporated with no dry flour remaining.
  • Cover and let rest for 20 minutes to allow the flour to fully hydrate and the gluten to relax.
A chocolate sourdough dough ball mixed in a blue mixing bowl.

3. Stretch and Fold

  • Lightly wet your hands to prevent the dough from sticking. Flatten the dough slightly and sprinkle ¼ of the chocolate chips and dried cherries in the center.
  • Perform a stretch-and-fold by grabbing one side of the dough, stretching it upwards, and folding it over.
  • Rotate the bowl 90°, add another ¼ of the chocolate chips and cherries, and repeat until all the chips and cherries are incorporated.
  • Gather the dough into a rough ball and place it seam-side down.
  • Cover and rest for 20 minutes.
  • Repeat the stretch-and-fold process 3 more times, allowing the dough to rest 20 minutes between each fold.
Dried cherries and chocolate chips sprinkled on top of a chocolate sourdough dough ball.
Dried cherries and chocolate chips being incorporated into a chocolate sourdough ball using the stretch and fold method.
A kneaded chocolate cherry sourdough dough ball in a blue mixing bowl.

4. Bulk Fermentation

  • Cover the dough and let it rise until it nearly doubles in size, with visible fermentation bubbles.
  • The rise time can vary anywhere from 4-12 hours (or longer) depending on your kitchen temperature and starter strength.

🍞 Fermentation Tip: You can transfer the dough to a straight-sided container and mark the dough’s starting level to better track its progress.

Chocolate cherry sourdough bread dough in a straight-sided container before fermentation.
Chocolate cherry sourdough bread dough in a straight-sided container after bulk fermentation.

5. Pre-Shape

  • Gently turn the dough out onto a floured surface and stretch it into a rectangle.
  • Fold both long sides toward the center like you're folding a letter, then fold the short sides inward, and flip the dough seam-side down.
  • Use your hands or a bench scraper to gently shape it into a round ball.
  • Cover and let it rest for 15 minutes.

6. Shape

  • Flip the dough seam-side up again and gently stretch it into a smaller rectangle.
  • If you're using a bowl or banneton, repeat the shaping process above.
  • For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.
The fermented dough stretched into a rectangle on a lightly-floured countertop.
The dough folded into thirds like a letter on a lightly-floured countertop.
The shaped dough ball on a lightly-floured countertop.

7. Cold Proof

  • Generously dust your proofing basket with rice flour, then transfer the dough seam-side up into the basket. If needed, pinch the seam to seal it.
  • Cover the dough and refrigerate overnight (12-16 hours) to cold proof.
The shaped dough in a banneton basket before cold proofing overnight.

8. Bake the Bread

  • Place a lidded Dutch oven inside your oven and preheat to 450℉. Let the Dutch oven heat for an extra 30-60 minutes once the oven reaches temperature.
  • Turn the dough out onto a piece of parchment paper. Score the top as desired with a lame or sharp knife.
  • Carefully place 2 ice cubes in the Dutch oven for steam. Use the parchment paper to transfer the dough into the hot Dutch oven. Cover immediately with the lid to trap the steam inside.
  • Bake at 450℉ for 45 minutes with the lid on. Then, remove the lid and bake for an additional 5 minutes, if needed, to achieve your desired crust color.
  • Allow the bread cool on a wire rack for at least 2-4 hours before slicing and serving.
The proofed and scored dough on a sheet of parchment paper ready to bake.
A baked loaf of chocolate cherry sourdough bread on a wire cooling rack.

Baker's Timeline

Here’s an example of a schedule you can follow to make this chocolate cherry sourdough bread:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00 AM: Mix the dough.
  • 8:20-9:30 AM: Stretch and fold, adding chocolate chips and dried cherries.
  • 9:30 AM-5:30 PM (Varies): Bulk fermentation.
  • 5:30-6:00 PM: Pre-shape and final shape.
  • 6:00 PM-8:00 AM (Next Day): Cold proof.
  • 8:00-8:45 AM: Bake.
  • 8:45 AM-12:45 PM: Cool.

Note: Rise times will vary depending on the strength of your starter and the temperature of your kitchen and dough. It's best to rely on visual cues from your starter and dough rather than sticking strictly to the timeline.

How to Store

Store bread at room temperature in an airtight container or bread box for up to 4 days. For longer storage, slice the bread and freeze it in a freezer-safe bag for up to 3 months.

When you're ready to enjoy it, simply thaw at room temperature or warm it up in a toaster or oven.

Serving Suggestions

This cherry chocolate sourdough bread is amazing with blueberry, strawberry, cranberry, or cherry jam. It’s also delicious with peanut butter (Teddie is my favorite), butter, or cream cheese.

A slice of chocolate cherry sourdough bread slathered with butter and jam.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Bread Recipes

📖 Recipe

A sliced loaf of chocolate cherry sourdough bread on a wooden cutting board.
Print Pin Save

Chocolate Cherry Sourdough Bread

This Chocolate Cherry Sourdough Bread is a decadent dessert loaf made with cocoa powder, chocolate chips, and dried cherries - perfect for Valentine’s Day or anytime you want to treat your favorite chocolate lover.
Course Bread
Cuisine American
Prep Time 1 day 12 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 14 hours 45 minutes
Servings 12 slices
Calories 250kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 4 cups (480 grams) bread flour
  • ¾ cup (60 grams) Dutch-processed cocoa powder
  • ¼ cup (50 grams) granulated sugar
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • 1 ¾ cups (420 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter or "fresh" sourdough discard (i.e. less than one week old) - dough may take longer to rise
  • ½ cup (85 grams) semi-sweet chocolate chips
  • ½ cup (80 grams) dried cherries roughly chopped
  • Rice flour for dusting banneton basket
  • 2 ice cubes for steam

Instructions

  • Start by feeding your sourdough starter 6-12 hours before baking to ensure it’s bubbly and active. Depending on your kitchen temperature, it might take 6 hours in warmer kitchens (around 75℉), or up to 12 hours in cooler kitchens (65-68℉).
  • In a large mixing bowl, whisk together bread flour, cocoa powder, sugar, and salt. Add warm water and the sourdough starter, mixing until fully incorporated with no dry flour remaining. Cover and let rest for 20 minutes to allow the flour to fully hydrate and the gluten to relax.
    4 cups (480 grams) bread flour, ¾ cup (60 grams) Dutch-processed cocoa powder, ¼ cup (50 grams) granulated sugar, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt, 1 ¾ cups (420 grams) warm water, ½ cup (100 grams) active sourdough starter
  • Lightly wet your hands to prevent the dough from sticking. Flatten the dough slightly and sprinkle ¼ of the chocolate chips and dried cherries in the center. Perform a stretch-and-fold by grabbing one side of the dough, stretching it upwards, and folding it over. Rotate the bowl 90°, add another ¼ of the chocolate chips and cherries, and repeat until all the chips and cherries are incorporated. Gather the dough into a rough ball and place it seam-side down. Cover and rest for 20 minutes. Repeat the stretch-and-fold process 3 more times, allowing the dough to rest 20 minutes between each fold.
    ½ cup (85 grams) semi-sweet chocolate chips, ½ cup (80 grams) dried cherries
  • Cover the dough and let it rise until it nearly doubles in size, with visible fermentation bubbles. The rise time can vary anywhere from 4-12 hours (or longer) depending on your kitchen temperature and starter strength. (Tip: You can transfer the dough to a straight-sided container and mark the dough’s starting level to track its progress.)
  • Gently turn the dough out onto a floured surface and stretch it into a rectangle. Fold both long sides toward the center like you're folding a letter, then fold the short sides inward, and flip the dough seam-side down. Use your hands or a bench scraper to gently shape it into a round ball. Cover and let it rest for 15 minutes.
  • Flip the dough seam-side up again and gently stretch it into a smaller rectangle. If you're using a bowl or banneton, repeat the shaping process above. For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.
  • Generously dust your proofing basket with rice flour, then transfer the dough seam-side up into the basket. If needed, pinch the seam to seal it. Cover the dough and refrigerate overnight (12-16 hours) to cold proof.
    Rice flour
  • Place a lidded Dutch oven inside your oven and preheat to 450℉. Let the Dutch oven heat for an extra 30-60 minutes once the oven reaches temperature.
  • Turn the dough out onto a piece of parchment paper. Score the top as desired with a lame or sharp knife. Carefully place 2 ice cubes in the Dutch oven for steam. Use the parchment paper to transfer the dough into the hot Dutch oven. Cover immediately with the lid to trap the steam inside.
    2 ice cubes
  • Bake at 450℉ for 45 minutes with the lid on. Then, remove the lid and bake for an additional 5 minutes, if needed, to achieve your desired crust color.
  • Allow the bread cool on a wire rack for at least 2-4 hours before slicing and serving.

Notes

  • Storage: Store bread at room temperature in an airtight container or bread box for up to 4 days. For longer storage, slice and freeze in a freezer-safe container for up to 3 months.

Nutrition

Serving: 1slice | Calories: 250kcal | Carbohydrates: 48g | Protein: 7.5g | Fat: 3.5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Sodium: 337mg | Potassium: 373mg | Fiber: 3.5g | Sugar: 13g | Calcium: 24mg | Iron: 4.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Double Chocolate Sourdough Bread

This Double Chocolate Sourdough Bread has everything you crave in a sweet loaf - rich, chocolatey, and a hint of sourdough tang. Loaded with melty chocolate chips and a soft, chewy texture, it’s the perfect sourdough bread for breakfast or dessert.

Three slices of double chocolate sourdough bread on a white linen napkin.

If you're a chocolate lover, this double chocolate sourdough bread is a must-add to your sourdough recipe collection.

It’s everything you want in a sourdough chocolate bread - soft, chewy texture and rich chocolate flavor with plenty of gooey chocolate chips, and just a hint of sourdough tang.

As a fellow chocolate lover, I’ve always been curious about adding cocoa powder to sourdough. When I finally gave it a try, I realized it was easier than I expected!

The key is adding a little extra water since cocoa powder tends to be so dry. I use Dutch-processed cocoa powder here for a smoother, more balanced chocolate flavor, and I’ve adjusted the dough hydration to ensure it comes out soft and chewy every time.

One of my favorite ways to enjoy this bread is by toasting a slice until the chocolate chips are deliciously melty, then slathering it with natural peanut butter. It’s so good!

Of course, it’s also amazing with butter, jam, or cream cheese - there are so many ways to enjoy it. Whether you're after a sweet breakfast, an afternoon snack, or a decadent dessert, this bread hits the spot every time.

I hope you give it a try and love it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Active Sourdough Starter- This recipe needs a bubbly, active starter to get the dough to rise properly. If you’d rather use sourdough discard, just make sure it’s only a few days old. Keep in mind, though, the dough might take a bit longer to rise.
  • Dutch-Processed Cocoa Powder- This cocoa powder has been treated with alkali to balance out some of the natural acidity you get with regular cocoa. I prefer using Dutch-processed cocoa in my sourdough recipes because it gives the chocolate flavor a nice balance, especially since sourdough already adds some acidity.
  • Chocolate Chips- I like using semi-sweet chocolate chips (or mini ones) because I find they're the perfect balance of sweet and bitter. But feel free to swap in any chocolate chips or chopped chocolate you like!
  • Bread Flour- Bread flour gives the bread that perfect chewy texture and helps it rise high. You can use all-purpose flour instead, or even try swapping in some whole wheat flour - just add a little extra water to adjust.
  • Water- Cocoa powder is pretty dry and absorbs a lot of liquid, so the dough might seem firmer than usual. The recipe’s hydration level is about 88% (if you’re just counting flour and water), but because of the cocoa powder, the dough will still feel easy to handle. If you like a wetter or firmer dough, feel free to adjust the water.
  • Granulated Sugar- Just a touch of sweetness to complement the chocolate - don’t worry, it won’t make the bread overly sweet.
  • Kosher Salt- Enhances the flavor of the bread. I use Diamond Crystal Kosher Salt, which is about 8.4 grams per tablespoon. If you're using table salt or Morton's brand, be sure to measure by weight or use about half the amount.
The ingredients to make double chocolate sourdough bread. Each ingredient is labeled with text. They include water, chocolate chips, salt, bread flour, sourdough starter, sugar, and Dutch-processed cocoa powder.

Tips for Success

  • Use active starter. For the best rise, make sure your sourdough starter is bubbly and active. If you’re using discard, try to use one that's only a few days old. Just remember, the dough might take a bit longer to rise when using older discard.
  • Opt for Dutch-Processed Cocoa. Dutch-processed cocoa gives your bread a more balanced chocolate flavor and works well with the sourdough’s natural acidity. It’s my go-to for recipes like this one!
  • Find a warm spot to rise. Dough rises best in a warm spot, especially when the weather’s cooler. If your kitchen is chilly, try placing the dough near a warm oven or on top of the fridge to speed up fermentation.
  • Use a straight-sided container. A straight-sided container is perfect for tracking your dough’s rise during bulk fermentation. It helps you easily see how much the dough has expanded.
  • Build tension when shaping. When shaping the dough, aim to create a tight surface without tearing. This helps the dough hold its shape, ensuring a nice tall rise in the oven instead of spreading out.
  • Cool completely. Let your bread cool for at least two hours before slicing. Cutting too soon can result in a gummy texture, and after all of that work, we want that perfect crumb!

How to Make Double Chocolate Sourdough Bread

Making chocolate chocolate chip sourdough bread is super easy and so much fun! Here’s my step-by-step process with pictures to help you along the way.

1. Feed Sourdough Starter

  • Start by feeding your sourdough starter 6-12 hours before baking to ensure it’s bubbly and active.
  • Depending on your kitchen temperature, it might take 6 hours in warmer kitchens (around 75℉), or up to 12 hours in cooler kitchens (65-68℉).
An active sourdough starter in a glass mason jar.

2. Mix the Dough

  • In a large mixing bowl, whisk together bread flour, cocoa powder, sugar, and salt.
  • Add warm water and the sourdough starter, mixing until fully incorporated with no dry flour remaining.
  • Cover and let rest for 20 minutes to allow the flour to fully hydrate and the gluten to relax.
A chocolate sourdough dough ball in a glass mixing bowl.

3. Stretch and Fold

  • Lightly wet your hands to prevent the dough from sticking. Flatten the dough slightly and sprinkle ¼ of the chocolate chips in the center.
  • Perform a stretch-and-fold by grabbing one side of the dough, stretching it upwards, and folding it over.
  • Rotate the bowl 90°, add another ¼ of the chocolate chips, and repeat until all the chips are incorporated.
  • Gather the dough into a rough ball and place it seam-side down.
  • Cover and rest for 20 minutes.
  • Repeat the stretch-and-fold process 3 more times, allowing the dough to rest 20 minutes between each fold.
Chocolate sourdough with mini chocolate chips on top of it in a glass mixing bowl.
The double chocolate sourdough bread dough being stretched and folded to add the chocolate chips in a glass mixing bowl.
A kneaded chocolate sourdough bread dough ball with mini chocolate chips in a glass mixing bowl.

4. Bulk Fermentation

  • Cover the dough and let it rise until it nearly doubles in size, with visible fermentation bubbles.
  • The rise time can vary anywhere from 4-12 hours depending on your kitchen temperature and starter strength.

🍞 Fermentation Tip: You can transfer the dough to a straight-sided container and mark the dough’s starting level to better track its progress.

The sourdough dough in a straight-sided container before fermenting.
The sourdough dough in a straight-sided container after bulk fermenting, where it has doubled in size.

5. Pre-Shape

  • Gently turn the dough out onto a floured surface and stretch it into a rectangle.
  • Fold both long sides toward the center like you're folding a letter, then fold the short sides inward, and flip the dough seam-side down.
  • Use your hands or a bench scraper to gently shape it into a round ball.
  • Cover and let it rest for 15 minutes.

6. Shape

  • Flip the dough seam-side up again and gently stretch it into a smaller rectangle.
  • If you're using a bowl or banneton, repeat the shaping process above.
  • For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.
A double chocolate sourdough dough stretched out into a rectangle on a wooden countertop.
The dough, on a countertop, folded over itself into thirds like a letter.
A shaped double chocolate sourdough dough ball on a wooden counter.

7. Cold Proof

  • Generously dust your proofing basket with rice flour, then transfer the dough seam-side up into the basket. If needed, pinch the seam to seal it.
  • Cover the dough and refrigerate overnight (12-16 hours) to cold proof.
The sourdough chocolate bread dough shaped in a batard proofing basket.

8. Bake the Bread

  • Place a lidded Dutch oven inside your oven and preheat to 450℉. Let the Dutch oven heat for an extra 30-60 minutes once the oven reaches temperature.
  • Turn the dough out onto a piece of parchment paper. Score the top as desired with a lame or sharp knife.
  • Carefully place 2 ice cubes in the Dutch oven for steam. Use the parchment paper to transfer the dough into the hot Dutch oven. Cover immediately with the lid to trap the steam inside.
  • Bake at 450℉ for 45 minutes with the lid on. Then, remove the lid and bake for an additional 5 minutes, if needed, to achieve your desired crust color.
  • Allow the bread cool on a wire rack for at least 2-4 hours before slicing and serving.
A scored double chocolate sourdough bread dough on a piece of parchment paper.
A baked loaf of double chocolate sourdough bread in a Dutch oven.

Baker's Timeline

Here’s an example of a schedule you can follow to make this double chocolate chip sourdough bread:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00 AM: Mix the dough.
  • 8:20-9:30 AM: Stretch and fold, adding chocolate chips.
  • 9:30 AM-5:30 PM (Varies): Bulk fermentation.
  • 5:30-6:00 PM: Pre-shape and final shape.
  • 6:00 PM-8:00 AM (Next Day): Cold proof.
  • 8:00-8:45 AM: Bake.
  • 8:45 AM-12:45 PM: Cool.

Note: Rise times will vary depending on the strength of your starter and the temperature of your kitchen and dough. It's best to rely on visual cues from your starter and dough rather than sticking strictly to the timeline.

How to Store

Store bread at room temperature in an airtight container or bread box for up to 4 days. For longer storage, slice the bread and freeze it in a freezer-safe bag for up to 3 months.

When you're ready to enjoy it, simply thaw at room temperature or warm it up in a toaster or oven.

Serving Suggestions

This double chocolate sourdough bread is amazing with blueberry, strawberry, or cranberry jam. It’s also delicious with peanut butter (Teddie is my favorite), butter, or cream cheese.

And if you’re feeling nostalgic, make a chocolatey fluffernutter sandwich (shoutout to my fellow New Englanders!).

A slice of double chocolate sourdough bread with peanut butter on a piece of wrinkled parchment paper.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Bread Recipes

📖 Recipe

Three slices of double chocolate sourdough bread on a white linen napkin.
Print Pin Save

Double Chocolate Sourdough Bread

This Double Chocolate Sourdough Bread has everything you crave in a sweet loaf - rich, chocolatey, and a hint of sourdough tang. Loaded with melty chocolate chips and a soft, chewy texture, it’s the perfect sourdough bread for breakfast or dessert.
Course Bread
Cuisine American
Prep Time 1 day 12 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 14 hours 45 minutes
Servings 12 slices
Calories 263kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 4 cups (480 grams) bread flour
  • ¾ cup (60 grams) Dutch-processed cocoa powder
  • ¼ cup (50 grams) granulated sugar
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • 1 ¾ cups (420 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter or "fresh" sourdough discard (i.e. less than one week old) - dough may take longer to rise
  • 1 cup (170 grams) semi-sweet chocolate chips
  • Rice flour for dusting proofing basket
  • 2 ice cubes for steam

Instructions

  • Start by feeding your sourdough starter 6-12 hours before baking to ensure it’s bubbly and active. Depending on your kitchen temperature, it might take 6 hours in warmer kitchens (around 75℉), or up to 12 hours in cooler kitchens (65-68℉).
  • In a large mixing bowl, whisk together bread flour, cocoa powder, sugar, and salt. Add warm water and the sourdough starter, mixing until fully incorporated with no dry flour remaining. Cover and let rest for 20 minutes to allow the flour to fully hydrate and the gluten to relax.
    4 cups (480 grams) bread flour, ¾ cup (60 grams) Dutch-processed cocoa powder, ¼ cup (50 grams) granulated sugar, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt, 1 ¾ cups (420 grams) warm water, ½ cup (100 grams) active sourdough starter
  • Lightly wet your hands to prevent the dough from sticking. Flatten the dough slightly and sprinkle ¼ of the chocolate chips in the center. Perform a stretch-and-fold by grabbing one side of the dough, stretching it upwards, and folding it over. Rotate the bowl 90°, add another ¼ of the chocolate chips, and repeat until all the chips are incorporated. Gather the dough into a rough ball and place it seam-side down. Cover and rest for 20 minutes. Repeat the stretch-and-fold process 3 more times, allowing the dough to rest 20 minutes between each fold.
    1 cup (170 grams) semi-sweet chocolate chips
  • Cover the dough and let it rise until it nearly doubles in size, with visible fermentation bubbles. The rise time can vary anywhere from 4-12 hours depending on your kitchen temperature and starter strength. (Tip: You can transfer the dough to a straight-sided container and mark the dough’s starting level to track its progress.)
  • Gently turn the dough out onto a floured surface and stretch it into a rectangle. Fold both long sides toward the center like you're folding a letter, then fold the short sides inward, and flip the dough seam-side down. Use your hands or a bench scraper to gently shape it into a round ball. Cover and let it rest for 15 minutes.
  • Flip the dough seam-side up again and gently stretch it into a smaller rectangle. If you're using a bowl or banneton, repeat the shaping process above. For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.
  • Generously dust your proofing basket with rice flour, then transfer the dough seam-side up into the basket. If needed, pinch the seam to seal it. Cover the dough and refrigerate overnight (12-16 hours) to cold proof.
    Rice flour
  • Place a lidded Dutch oven inside your oven and preheat to 450℉. Let the Dutch oven heat for an extra 30-60 minutes once the oven reaches temperature.
  • Turn the dough out onto a piece of parchment paper. Score the top as desired with a lame or sharp knife. Carefully place 2 ice cubes in the Dutch oven for steam. Use the parchment paper to transfer the dough into the hot Dutch oven. Cover immediately with the lid to trap the steam inside.
    2 ice cubes
  • Bake at 450℉ for 45 minutes with the lid on. Then, remove the lid and bake for an additional 5 minutes, if needed, to achieve your desired crust color.
  • Allow the bread cool on a wire rack for at least 2-4 hours before slicing and serving.

Notes

  • Storage: Store bread at room temperature in an airtight container or bread box for up to 4 days. For longer storage, slice and freeze in a freezer-safe container for up to 3 months.

Nutrition

Serving: 1slice | Calories: 263kcal | Carbohydrates: 47g | Protein: 8g | Fat: 5.5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Sodium: 336mg | Potassium: 361mg | Fiber: 3g | Sugar: 12g | Calcium: 19mg | Iron: 4.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Zucchini Muffins

These Sourdough Zucchini Muffins are a quick and easy way to use up excess sourdough discard and fresh zucchini. The perfect make-ahead breakfast or snack, they’re moist, flavorful, and ready in 30 minutes.

A sourdough zucchini muffin open on a paper wrapper. There are several other muffins out of focus in the background.

Gardening and sourdough baking are two of my favorite hobbies.

I love how they complement each other - gardening keeps me busy in the summer, while sourdough baking feels perfect for cozy winter days (though, let’s be honest, I bake with sourdough all year long!).

One of my favorite things to grow in my summer garden is zucchini. But sometimes, I end up with way more than I know what to do with. That’s where these sourdough discard zucchini muffins come in.

This recipe is inspired by my sourdough discard zucchini bread, but I made a few tweaks to turn it into an easy, grab-and-go option. And let me tell you, these muffins come out incredibly moist every single time.

Their buttery flavor and hint of cinnamon make them absolutely irresistible. Whether you enjoy them warm with a pat of butter, spread with jam, or just as they are, these muffins are the perfect way to use up extra zucchini and sourdough discard.

I’m so excited for you to try them - I hope you enjoy these sourdough zucchini muffins as much as I do!

Love baking with sourdough? Check out my roundup of sourdough muffin recipes, perfect for using up your discard!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Sourdough Discard- Adds moisture and a slightly tangy taste. The older your discard, the stronger the tang will be, so adjust based on your preference.
  • Zucchini- Use fresh, finely grated zucchini for the best texture. No need to squeeze out the moisture - it helps keep the muffins soft and moist.
  • All-Purpose Flour- Provides structure to the muffins. You can substitute up to ⅓ with whole wheat flour, but it may result in a slightly denser texture.
  • Brown & Granulated Sugar- I use a combination of brown sugar for its rich, caramel-like flavor and granulated sugar for added sweetness. You can use all of one type if you prefer.
  • Applesauce- Adds moisture and natural sweetness to the muffins while reducing the need for extra fat.
  • Butter- Adds a rich, buttery flavor that complements the warm spices and zucchini. Since butter firms up as it cools, these muffins are best enjoyed warm. If you prefer, you can swap the butter for an equal amount of neutral-flavored oil.
  • Cinnamon- Adds warmth and depth to the muffins, complementing the zucchini's mild flavor.
  • Kosher Salt- I use Diamond Crystal Kosher Salt, about 2.8 grams per teaspoon. If using table salt or Morton’s, measure by weight or use half the amount.
The ingredients to make sourdough zucchini muffins. Each ingredient is labeled with text. They include sourdough discard, butter, baking powder, baking soda, vanilla, sugar, cinnamon, eggs, brown sugar, salt, applesauce, all-purpose flour, and zucchini.

Tips for Success

  • Measure ingredients accurately. Weigh your flour for the best accuracy, or spoon it into the measuring cup and level it off. Too much flour can make your muffins dry and dense.
  • Grate the zucchini finely. Grate the zucchini finely with a box grater so it blends easily into the batter. But, don’t squeeze out the moisture - it keeps the muffins soft and moist.
  • Use room temperature ingredients. Let your eggs, sourdough discard, and applesauce come to room temperature before mixing for a smoother batter and better texture.
  • Fold gently. Fold the batter just until everything is combined to avoid dense or tough muffins.
  • Add mix-ins. Feel free to fold in extras like chocolate chips, chopped nuts, or dried fruit for added texture and flavor. Or give my sourdough chocolate zucchini bread recipe a try.
  • Serve warm. Butter-based muffins firm up as they cool. A quick 10–15 seconds in the microwave or a few minutes in the oven will bring back their soft texture.

How to Make Sourdough Zucchini Muffins

Here is how to make zucchini muffins with sourdough discard.

Step 1: Prepare oven and muffin pan. Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup with butter, oil, or cooking spray to prevent sticking.

Step 2: Mix dry ingredients. In a medium mixing bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda. Set aside.

The dry ingredients in a bowl.

Step 3: Prepare wet ingredients. In a large mixing bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and slightly lighter in color. Add the eggs one at a time, whisking well after each addition. Stir in the applesauce, sourdough discard, and vanilla extract, whisking until fully combined. Gently stir in the grated zucchini until it’s evenly distributed throughout the wet mixture.

The wet ingredients whisked together in a bowl with a whisk sticking out to the left.

Step 4: Combine wet and dry ingredients. Gently fold the dry ingredients into the wet mixture, stirring just until a thick batter forms. Be careful not to overmix to keep the muffins light and tender.

Sourdough zucchini muffin batter in a bowl with a rubber spatula sticking out to the left.

Step 5: Fill muffin tin. Evenly divide the batter between the 12 muffin cups.

Six paper lined muffin tin wells filled with sourdough zucchini muffin batter.

Step 6: Bake muffins. Bake for 14–16 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Step 7: Cool and serve. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm for the best texture.

Six baked sourdough zucchini muffins in a muffin tin.

How to Store

Store completely cooled sourdough zucchini muffins in an airtight container at room temperature for 3-4 days. For the best texture, reheat in the oven or microwave for 10-15 seconds before serving.

For longer storage, freeze muffins in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving.

Several sourdough discard zucchini muffins on a piece of wrinkled parchment paper on a wooden cutting board.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Muffin Recipes

📖 Recipe

A sourdough zucchini muffin open on a paper wrapper. There are several other muffins out of focus in the background.
Print Pin Save

Sourdough Zucchini Muffins

These Sourdough Zucchini Muffins are a quick and easy way to use up excess sourdough discard and fresh zucchini. The perfect make-ahead breakfast or snack, they’re moist, flavorful, and ready in 30 minutes.
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 244kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 cups (240 grams) all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon Diamond Crystal Kosher Salt use half the amount if using table salt or Morton's brand
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup (113 grams, 1 stick) unsalted butter melted
  • ½ cup (100 grams) brown sugar packed
  • ½ cup (100 grams) granulated sugar
  • 2 large (100 grams) eggs room temperature
  • ¾ cup (200 grams) unsweetened applesauce room temperature
  • ½ cup (100 grams) sourdough starter discard room temperature
  • 1 teaspoon vanilla extract
  • 1 ¼ cups (170 grams) grated zucchini

Instructions

  • Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup with butter, oil, or cooking spray to prevent sticking.
  • In a medium mixing bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda. Set aside.
    2 cups (240 grams) all-purpose flour, 2 teaspoons cinnamon, 1 teaspoon Diamond Crystal Kosher Salt, 1 teaspoon baking powder, ½ teaspoon baking soda
  • In a large mixing bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and slightly lighter in color. Add the eggs one at a time, whisking well after each addition. Stir in the applesauce, sourdough discard, and vanilla extract, whisking until fully combined. Gently stir in the grated zucchini until it’s evenly distributed throughout the wet mixture.
    ½ cup (113 grams, 1 stick) unsalted butter, ½ cup (100 grams) brown sugar, ½ cup (100 grams) granulated sugar, 2 large (100 grams) eggs, ¾ cup (200 grams) unsweetened applesauce, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract, 1 ¼ cups (170 grams) grated zucchini
  • Gently fold the dry ingredients into the wet mixture, stirring just until a thick batter forms. Be careful not to overmix to keep the muffins light and tender.
  • Evenly divide the batter between the 12 muffin cups.
  • Bake for 14–16 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm for the best texture.

Notes

  • Add mix-ins. Feel free to fold in up to one cup of mix-ins like chocolate chips, chopped nuts, or raisins for added texture and flavor.
  • Quick Tip: Muffins made with all butter tend to firm up at room temperature since butter solidifies as it cools. A quick warm-up in the microwave for 10-15 seconds restores their soft texture.
  • Storage: Keep muffins in an airtight container at room temperature for 3-4 days or freeze them for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 244kcal | Carbohydrates: 37.5g | Protein: 4.5g | Fat: 8.5g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 53mg | Sodium: 202mg | Potassium: 91mg | Fiber: 1g | Sugar: 18.5g | Vitamin C: 2.7mg | Calcium: 44mg | Iron: 0.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Cinnamon Muffins

These Sourdough Cinnamon Muffins are soft, buttery, and packed with warm cinnamon flavor - just like a churro. Topped with a crunchy cinnamon-sugar sprinkle, they’re a delicious and easy way to use up sourdough discard in just 30 minutes!

A sourdough cinnamon muffin on a wooden cutting board.

I’m on a mission this month to create as many sourdough muffin recipes as I can.

So far, I’ve made everything from sourdough chocolate chip muffins and double chocolate sourdough muffins to sourdough oatmeal muffins and morning glory muffins. It’s been so fun swapping out my old non-sourdough quick bread recipes for these delicious sourdough versions.

And these sourdough discard cinnamon muffins have quickly become a new favorite. My fiancé devoured five of them in one day, so I can confidently say they’re a hit!

They're soft, buttery, and packed with warm cinnamon flavor, almost like a churro in muffin form. Topped with a crunchy cinnamon-sugar sprinkle, they come together in just 30 minutes and are the perfect way to use up sourdough discard.

Whether you want to enjoy them for breakfast, brunch, or a snack, they're easy to make ahead and can be customized with your favorite mix-ins.

I’m so excited for you to try these cinnamon sourdough muffins, and I hope you love them as much as we do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Sourdough Discard- Adds moisture and a slightly tangy taste. The older your discard is, the more noticeable the flavor will be.
  • Cinnamon- Cinnamon gives these muffins a warm, cozy flavor. You can mix in a little nutmeg or cardamom if you want to try something different.
  • All-Purpose Flour- Regular all-purpose flour works best here. You can swap up to ⅓ with whole wheat flour for a heartier muffin.
  • Granulated Sugar- Adds sweetness and helps with texture. You can also use brown sugar, coconut sugar, or reduce to ¾ cup (150 grams) for less sweetness.
  • Whole Milk- The fat in whole milk gives these muffins a tender texture, but any milk (dairy or non-dairy) works just fine.
  • Butter- Adds a rich, buttery flavor that pairs well with the cinnamon sugar. Since butter firms up at room temperature, these muffins are best served warm. You can use an equal amount of neutral-flavored oil if you prefer.
  • Kosher Salt- I use Diamond Crystal Kosher Salt, about 2.8 grams per teaspoon. If using table salt or Morton’s, measure by weight or use half the amount.
The ingredients to make sourdough cinnamon muffins. Each ingredient is labeled with text. They include sourdough discard, egg, cinnamon, milk, salt, vanilla, all-purpose flour, baking powder, baking soda, butter, and granulated sugar.

Tips for Success

  • Measure ingredients carefully. Weigh your flour or spoon it into the measuring cup and level it off to avoid using too much. Too much flour can make your muffins dense.
  • Use room temperature ingredients. For the best texture, make sure your eggs, sourdough discard, and milk are at room temperature before mixing.
  • Don't overmix. Stir the batter gently, just until everything is combined. Overmixing can result in dense, tough muffins.
  • Customize with mix-ins. Feel free to add your favorite mix-ins, like chocolate chips, nuts, or dried fruit, to make these muffins your own.
  • Serve warm. Muffins made with butter can firm up as they cool. A quick 10–15 seconds in the microwave or a few minutes in the oven will soften them up perfectly.

How to Make Sourdough Cinnamon Muffins

Here is how to make cinnamon muffins with sourdough discard.

Step 1: Prepare oven and muffin tin. Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners or grease each well with butter, oil, or cooking spray.

Step 2: Make cinnamon sugar mixture. In a small bowl, mix 1 tablespoon granulated sugar with 1 teaspoon cinnamon. Set aside.

A mixture of cinnamon and sugar in a small glass bowl.

Step 3: Whisk dry ingredients. In a medium bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda. Set aside.

The dry ingredients mixed together in a glass bowl.

Step 4: Mix wet ingredients. In a large mixing bowl, whisk the melted butter and sugar until smooth and slightly paler in color. Whisk in the eggs, one at a time, until fully incorporated. Stir in the milk, sourdough discard, and vanilla extract until well combined.

The wet ingredients whisked together in a glass bowl.

Step 5: Combine wet and dry ingredients. Gently fold the dry ingredients into the wet mixture, stirring just until no dry streaks remain. Be careful not to overmix to avoid dense muffins.

Sourdough discard cinnamon muffin batter in a glass bowl with a rubber spatula sticking out to the left.

Step 6: Fill muffin wells. Divide the batter evenly among the 12 muffin wells. Sprinkle a generous pinch of the cinnamon sugar topping over each muffin.

Paper lined muffin wells filled with muffin batter that's been topped with cinnamon sugar.

Step 7: Bake muffins. Place the muffins in the preheated oven and bake for 12–15 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

Step 8: Cool and serve. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm for the best texture.

Baked cinnamon sourdough muffins in a muffin tin.

How to Store

Store cooled sourdough cinnamon sugar muffins in an airtight container at room temperature for 3-4 days. For the best texture, warm in the oven or microwave for 10-15 seconds before serving.

To store longer, freeze muffins in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving.

A sourdough cinnamon muffin split in half on the paper wrapper to show the crumb.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Muffin Recipes

📖 Recipe

A sourdough cinnamon muffin on a wooden cutting board.
Print Pin Save

Sourdough Cinnamon Muffins

These Sourdough Cinnamon Muffins are soft, buttery, and packed with warm cinnamon flavor - just like a churro. Topped with a crunchy cinnamon-sugar sprinkle, they’re a delicious and easy way to use up sourdough discard in just 30 minutes!
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 248kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Cinnamon Sugar Topping

  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon

Sourdough Muffins

  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon Diamond Crystal Kosher Salt if using table salt or Morton's, reduce the amount by about half
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup (113 grams, 1 stick) unsalted butter melted
  • 1 cup (200 grams) granulated sugar
  • 2 large (100 grams) eggs room temperature
  • ¾ cup (180 grams) whole milk room temperature
  • ½ cup (100 grams) sourdough starter discard room temperature
  • 1 teaspoon vanilla extract

Instructions

  • Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners or grease each well with butter, oil, or cooking spray.
  • In a small bowl, mix 1 tablespoon granulated sugar with 1 teaspoon cinnamon. Set aside.
    1 tablespoon granulated sugar, 1 teaspoon ground cinnamon
  • In a medium bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda. Set aside.
    2 cups (240 grams) all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon Diamond Crystal Kosher Salt, 1 teaspoon baking powder, ½ teaspoon baking soda
  • In a large mixing bowl, whisk the melted butter and sugar until smooth and slightly paler in color. Whisk in the eggs, one at a time, until fully incorporated. Stir in the milk, sourdough discard, and vanilla extract until well combined.
    ½ cup (113 grams, 1 stick) unsalted butter, 1 cup (200 grams) granulated sugar, 2 large (100 grams) eggs, ¾ cup (180 grams) whole milk, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
  • Gently fold the dry ingredients into the wet mixture, stirring just until no dry streaks remain. Be careful not to overmix to avoid dense muffins.
  • Divide the batter evenly among the 12 muffin wells. Sprinkle a generous pinch of the cinnamon sugar topping over each muffin.
  • Place the muffins in the preheated oven and bake for 12–15 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
  • Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm for the best texture.

Notes

  • Quick Tip: Muffins made with all butter tend to firm up at room temperature since butter solidifies as it cools. A quick warm-up in the microwave for 10-15 seconds restores their soft texture.
  • Storage: Keep muffins in an airtight container at room temperature for 3-4 days or freeze them for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 248kcal | Carbohydrates: 37g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 205mg | Potassium: 51mg | Fiber: 1g | Sugar: 18.5g | Calcium: 51mg | Iron: 0.4mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Can You Freeze Sourdough Pizza Dough? How to Do it Right

Sourdough pizza is loved for its flavor and texture, but making it from scratch every time can be a hassle. The good news? You can freeze sourdough pizza dough for a quick and easy pizza night anytime!

Four images of sourdough pizza dough balls with the text "Can You Freeze Sourdough Pizza Dough" in a textbox in the middle.

Every Friday, my fiancé and I look forward to homemade pizza night. But after a busy week, I don't always feel like making the dough from scratch.

That’s when I wondered, can you freeze sourdough pizza dough? The answer is yes! And it’s so simple - just freeze the dough balls on a parchment-lined baking sheet, then store them in a freezer-safe bag.

Now, whenever I make my sourdough discard pizza dough, I always make a double batch - one for the oven and one for the freezer. No matter how busy we are, we always have dough on hand for pizza, flatbreads, calzones, or even garlic knots.

Freezing dough has been a game changer for me. It saves me time and reduces sourdough discard waste.

So, if you want to make pizza night easier, keep reading to learn how to freeze sourdough pizza dough for your next homemade pizza!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why Freeze Sourdough Pizza Dough?

Freezing sourdough pizza dough can make your life easier. Here are a few great reasons to do it:

  • Convenience- Having dough in the freezer means an easy weeknight dinner is always just a thaw away.
  • Save Time- Prep a big batch and freeze portions for future pizza nights.
  • Keeps Flavor & Texture- Freezing doesn’t change the dough’s taste or texture if done right.

Tips for Success

  • Start with the right recipe. Use a reliable dough recipe, like my sourdough discard pizza dough or whole wheat sourdough pizza dough, for the best results after freezing.
  • Avoid over-proofing. Leave a little room for fermentation as the dough thaws. Over-proofing before freezing can affect the rise when you're ready to bake.
  • Use a parchment-lined baking sheet. Freezing dough balls on parchment keeps them from sticking. Once frozen, they’re easy to transfer to bags or containers.
  • Label your dough. Always mark the date on your dough so you know how long it’s been in the freezer. For best quality, use it within 3 months.
  • Allow enough thawing time. While room temperature thawing works, letting the dough thaw slowly in the fridge overnight gives the best texture and flavor.

How to Freeze Sourdough Pizza Dough

Freezing sourdough pizza dough is a great way to have homemade dough ready whenever pizza cravings strike.

Here’s how to freeze sourdough pizza dough the right way:

  1. Shape the Dough. After letting your dough rise, divide it into individual portions or balls, depending on how large you want your pizzas to be.
  2. Freeze on a Baking Sheet. Place the dough balls on a baking sheet lined with parchment paper. Make sure they’re spaced apart so they don’t stick together. Freeze them until they’re solid, which usually takes about 2-3 hours.
  3. Transfer to a Freezer Bag. Once the dough is frozen, transfer it to a resealable freezer bag or an airtight container. Be sure to label it with the date, so you know when it was frozen. Dough can be stored for up to 3 months without losing quality.

Thawing Your Frozen Sourdough Pizza Dough

Thawing frozen sourdough pizza dough is simple. Here’s how:

  • Best Results (Overnight in the Fridge)- Thawing the dough in the fridge overnight helps it maintain its structure a little better, making it easier to work with.
  • Quick Thaw (Room Temperature)- In a hurry? Let the dough sit on the counter at room temperature for 2-4 hours.

Once thawed, you can shape and bake as usual!

Two balls of sourdough discard pizza dough on a lightly floured wooden pizza peel.

Frequently Asked Questions

Can I freeze sourdough discard pizza dough?

Absolutely! Sourdough discard pizza dough freezes just as well as dough made with an active starter. The flavor and texture will still be great once thawed.

Does freezing affect the flavor of the dough?

No! Freezing sourdough pizza dough preserves its flavor and texture for up to 3 months, as long as you follow the right steps.

Can I freeze sourdough pizza dough with toppings?

It's best to freeze just the dough. Adding toppings before freezing can affect the texture and make it soggy when baked.

Can you par-bake and freeze sourdough pizza dough?

While I haven’t tried this myself, you can par-bake pizza dough before freezing. Simply bake the dough without toppings at 450°F for about 5 minutes, until it’s set and looks pale and dry on top. Let it cool completely before freezing. When you're ready to use it, just add your toppings and bake as usual.

Two images of sourdough discard pizza dough. The top image is of the dough stretched out. The bottom images is of a sourdough pizza dough ball. Text overlaid on the image reads "Sourdough Pizza Dough Make Ahead. How to Freeze for Easy Meal Prep!"

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].

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

More Sourdough

Sourdough Chocolate Chip Muffins

These Sourdough Chocolate Chip Muffins are quick and easy to make with sourdough discard. Enjoy them fresh out of the oven or make them ahead for a sweet breakfast or snack anytime.

A sourdough chocolate chip muffin split in half on the wrapper with a few more whole muffins out of focus in the background.

These might just be my favorite sourdough muffins I’ve ever made. And trust me, I’ve made a lot of sourdough muffins.

As a chocolate lover, I tend to lean toward chocolatey baked goods (my chocolate sourdough bread, double chocolate sourdough muffins, and chocolate sourdough zucchini bread are a few of my top picks).

But, these chocolate chip sourdough muffins? They might just be the winner.

The buttery muffin base is loaded with chocolate chips and topped with coarse sugar, making them taste like they came straight from your favorite bakery. Plus, they’re quick and easy to make with any excess sourdough discard you have hiding in the back of your fridge.

The best part? You can have these homemade muffins ready the same day or freeze them for later for a delicious breakfast or snack anytime.

I’m so excited for you to try these sourdough chocolate chip muffins, and I hope you love them as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Sourdough Discard- Adds moisture and a slightly tangy taste. The older your discard is, the more noticeable the flavor will be, so adjust to your liking.
  • Chocolate Chips- Semi-sweet chips are the classic choice, offering a balanced sweetness and rich chocolate flavor. However, feel free to swap with milk or dark chocolate chips, or even chopped chocolate if you prefer.
  • All-Purpose Flour- Gives structure to the muffins. You can swap up to ⅓ for whole wheat flour, though it may make them a bit denser.
  • Granulated Sugar- Adds sweetness and helps with texture. You can also use brown sugar, coconut sugar, or reduce to ½ cup (100 grams) for less sweetness.
  • Whole Milk- Adds moisture and richness. Feel free to swap with any milk you prefer, including non-dairy options.
  • Butter- Adds a rich, buttery flavor that pairs well with the chocolate chips. Since butter firms up at room temperature, these muffins are best served warm. You can use an equal amount of neutral-flavored oil if you prefer.
  • Kosher Salt- I use Diamond Crystal Kosher Salt, about 2.8 grams per teaspoon. If using table salt or Morton’s, measure by weight or use half the amount.
The ingredients to make sourdough chocolate chip muffins. Each ingredient is labeled with text. They include vanilla, butter, baking powder, baking soda, sugar, milk, sourdough discard, salt, eggs, chocolate chips, and all-purpose flour.

Tips for Success

  • Measure ingredients accurately. Be sure to weight the flour or spoon it into the measuring cup and level it off to avoid using too much. Too much flour can lead to dense muffins.
  • Use room temperature ingredients. For a better texture, ensure your eggs, sourdough discard, and milk are at room temperature before mixing the batter.
  • Don't overmix. Stir the batter just until combined to avoid dense or tough muffins.
  • Add a touch of coarse sugar. For a bakery-like finish, sprinkle some coarse sugar on top of the muffins before baking.
  • Serve warm. Muffins made with butter firm up a bit as they cool. A quick 10–15 seconds in the microwave or a few minutes in the oven will soften them right up.

How to Make Sourdough Chocolate Chip Muffins

Here is how to make chocolate chip muffins with sourdough discard.

Step 1: Prepare oven and muffin tin. Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners or grease each cup with butter, oil, or cooking spray to prevent sticking.

Step 2: Mix dry ingredients. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

The dry ingredients mixed together in a bowl.

Step 3: Prepare wet ingredients. In a large mixing bowl, whisk the melted butter and sugar until the mixture looks smooth and slightly lighter in color. Add the eggs, one at a time, whisking well after each addition. Pour in the milk, sourdough discard, and vanilla extract, and whisk again until everything is fully combined.

The wet ingredients mixed together in a bowl.

Step 4: Combine wet and dry ingredients. Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Once combined, gently fold in the chocolate chips until evenly distributed.

Chocolate chip sourdough muffin batter in a mixing bowl with a rubber spatula sticking out to the left.

Step 5: Fill muffin tin. Evenly divide the batter between the 12 muffin cups. If desired, sprinkle a little coarse sugar on top of each muffin before baking.

Six paper lined muffin wells filled with sourdough chocolate chip muffin batter.

Step 6: Bake muffins. Bake in the preheated oven for 14-16 minutes or until a toothpick inserted into the center comes out clean.

Step 7: Cool and serve. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm for the best texture.

Six baked sourdough chocolate chip muffins in a muffin tin.

How to Store

Store cooled sourdough chocolate chip muffins in an airtight container at room temperature for 3-4 days. For the best texture, warm in the oven or microwave for 10-15 seconds before serving.

To store longer, freeze muffins in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving.

Three sourdough chocolate chip muffins on a wooden cutting board. Two of the muffins are stacked on top of each other while the other muffin is laying next to them with the top visible.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Muffin Recipes

📖 Recipe

A sourdough chocolate chip muffin split in half on the wrapper with a few more whole muffins out of focus in the background.
Print Pin Save

Sourdough Chocolate Chip Muffins

These Sourdough Chocolate Chip Muffins are quick and easy to make with sourdough discard. Enjoy them fresh out of the oven or make them ahead for a sweet breakfast or snack anytime.
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 335kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon Diamond Crystal Kosher Salt use half the amount of table salt or Morton's brand
  • ½ cup (113 grams, 1 stick) unsalted butter melted
  • ¾ cup (150 grams) granulated sugar
  • 2 large (100 grams) eggs room temperature
  • ¾ cup (180 grams) whole milk room temperature
  • ½ cup (100 grams) sourdough starter discard room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (250 grams) semi-sweet chocolate chips
  • Coarse sugar for sprinkling on top (optional)

Instructions

  • Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners or grease each cup with butter, oil, or cooking spray to prevent sticking.
  • In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
    2 cups (240 grams) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt
  • In a large mixing bowl, whisk the melted butter and sugar until the mixture looks smooth and slightly lighter in color. Add the eggs, one at a time, whisking well after each addition. Pour in the milk, sourdough discard, and vanilla extract, and whisk again until everything is fully combined.
    ½ cup (113 grams, 1 stick) unsalted butter, ¾ cup (150 grams) granulated sugar, 2 large (100 grams) eggs, ¾ cup (180 grams) whole milk, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
  • Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Once combined, gently fold in the chocolate chips until evenly distributed.
    1 ½ cups (250 grams) semi-sweet chocolate chips
  • Evenly divide the batter between the 12 muffin cups. If desired, sprinkle a little coarse sugar on top of each muffin before baking.
    Coarse sugar
  • Bake in the preheated oven for 14-16 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm for the best texture.

Notes

  • Quick Tip: Muffins made with all butter tend to firm up at room temperature since butter solidifies as it cools. A quick warm-up in the microwave for 10-15 seconds restores their soft texture.
  • Storage: Keep muffins in an airtight container at room temperature for 3-4 days or freeze them for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 335kcal | Carbohydrates: 46g | Protein: 5.5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Trans Fat: 0.5g | Cholesterol: 54.5mg | Sodium: 205mg | Potassium: 138mg | Fiber: 1.5g | Sugar: 26g | Calcium: 47mg | Iron: 0.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Chocolate Zucchini Bread

This Sourdough Chocolate Zucchini Bread is a rich, chocolatey treat made with sourdough discard, fresh zucchini, and plenty of chocolate chips. Easy to make and ready the same day, it’s perfect for a quick breakfast or snack.

Three slices of sourdough chocolate zucchini bread laying on a wooden cutting board next to the rest of the loaf.

As I’ve gotten more into sourdough baking, I decided this year to give some of my older recipes a sourdough twist.

First up? My strawberry zucchini bread. I wasn’t in love with the original, so I thought, why not turn it into a chocolate zucchini bread with sourdough discard instead?

And that’s exactly what I did! I used my sourdough discard zucchini bread recipe as a base (which can also be adapted into muffins, by the way), swapped in some cocoa powder for a rich chocolate flavor, and tossed in some chocolate chips for good measure.

It turned out amazing! I had some friends over for dinner, and we enjoyed it for dessert - everyone loved it.

With its rich, chocolatey flavor and moist texture, it’s almost as indulgent as a brownie. Plus, it’s a perfect way to use up sourdough discard and zucchini, especially if your garden is overflowing in the summer.

I’m so excited for you to try this sourdough chocolate zucchini bread recipe, and I hope you love it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Sourdough Discard- Adds moisture to the chocolate zucchini bread. In this recipe, the tangy flavor of the discard is mostly masked by the chocolate.
  • Zucchini- Use fresh, finely grated zucchini for the best texture. No need to squeeze out the moisture - it helps keep the bread moist.
  • Dutch-Processed Cocoa Powder- This type of cocoa is less acidic than natural cocoa, giving the bread a smoother, richer, and more balanced chocolate flavor. If you only have natural cocoa powder, you can use it, but the flavor may be slightly tangier.
  • Chocolate Chips- Semi-sweet chocolate chips add little bits of creamy chocolate in every bite. Feel free to swap in dark chocolate, milk chocolate, or even white chocolate chips.
  • All-Purpose Flour- Provides structure to the bread while keeping the crumb soft and tender. You can replace up to ⅓ of the all-purpose flour with whole wheat flour for a heartier loaf.
  • Brown & Granulated Sugar- A mix of mostly brown sugar for its rich, caramel-like flavor and a bit of granulated sugar for extra sweetness.
  • Applesauce- Adds moisture to the bread without increasing fat, helping to create a tender texture.
  • Butter- Adds a rich, buttery flavor. Since butter firms up at room temperature, this quick bread is best served warm for a softer texture. You can substitute with vegetable or canola oil if you prefer.
  • Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using table salt or Morton’s, measure by weight or use half the amount to avoid oversalting.
The ingredients to make sourdough chocolate zucchini bread. Each ingredient is labeled with text. They include cocoa powder, eggs, chocolate chips, butter, zucchini, all-purpose flour, baking powder, baking soda, vanilla, applesauce, brown sugar, granulated sugar, sourdough discard, and salt.

Tips for Success

  • Choose Dutch-processed cocoa powder. Dutch-processed cocoa powder is less acidic than natural cocoa powder, which gives this sourdough chocolate zucchini bread a more balanced chocolate flavor.
  • Grate zucchini finely. Finely grate the zucchini using a box grater so it mixes easily into the batter. No need to squeeze out the moisture - it helps keep the bread nice and moist.
  • Use room temperature ingredients. For a better textured bread, use room temperature eggs, sourdough discard, and applesauce to make the batter.
  • Don't overmix. Stir the batter just until combined to avoid ending up with a dense loaf.
  • Cool completely before slicing. Let the bread cool completely before slicing - this helps the crumb set and prevents it from turning mushy.
  • Serve warm. Quick breads made with butter tend to firm up as they cool since butter solidifies at room temperature. A quick 10–15 seconds in the microwave or a short warm-up in the oven will soften the slices perfectly.

How to Make Sourdough Chocolate Zucchini Bread

Here is how to make chocolate zucchini bread with sourdough discard.

Step 1: Prepare oven and loaf pan. Preheat your oven to 350℉. Grease a 9"x5" loaf pan with butter, oil, or cooking spray, and line it with a strip of parchment paper that hangs over the short edges for easy removal.

Step 2: Mix dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

The dry ingredients mixed together in a bowl.

Step 3: Prepare wet ingredients. In a large mixing bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and slightly lighter in color. Add the eggs, one at a time, whisking well after each addition. Stir in the sourdough discard, applesauce, vanilla extract, and grated zucchini until fully combined.

The wet ingredients mixed together in a bowl.

Step 4: Combine wet and dry ingredients. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. Fold in the chocolate chips until evenly distributed.

Sourdough chocolate zucchini bread batter in a bowl with a spoon sticking out.

Step 5: Fill loaf pan. Pour the batter into the prepared loaf pan and spread it evenly into all four corners of the pan.

The finished batter spread into a standard loaf pan lined with parchment paper.

Step 6: Bake bread. Bake for 65–75 minutes, or until a skewer inserted into the center of the loaf comes out clean.

Step 7: Cool and serve. Let the bread cool in the pan for 10 minutes, then use the parchment overhang to lift it out and transfer it to a wire rack. Allow it to cool completely before slicing. Serve warm for the best texture.

The baked sourdough chocolate zucchini bread in a parchment-lined loaf pan on a cooling rack.

How to Store

Store completely cooled bread in an airtight container at room temperature for 3-4 days. For the best texture, warm up individual slices in the oven or microwave for 10-15 seconds before serving.

For longer storage, freeze the bread in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving.

Slices of sourdough chocolate zucchini bread laying on a piece of wrinkled parchment paper.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Quick Bread Recipes

📖 Recipe

Three slices of sourdough chocolate zucchini bread laying on a wooden cutting board next to the rest of the loaf.
Print Pin Save
5 from 3 votes

Sourdough Chocolate Zucchini Bread

This Sourdough Chocolate Zucchini Bread is a rich, chocolatey treat made with sourdough discard, fresh zucchini, and plenty of chocolate chips. Easy to make and ready the same day, it’s perfect for a quick breakfast or snack.
Course Breakfast, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cool Time 30 minutes
Total Time 2 hours
Servings 12 slices
Calories 305kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ½ cups (180 grams) all-purpose flour
  • ½ cup (60 grams) Dutch-processed cocoa
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon Diamond Crystal Kosher Salt
  • ½ cup (113 grams, 1 stick) unsalted butter melted
  • ¾ cup (150 grams) brown sugar packed
  • ¼ cup (50 grams) granulated sugar
  • 2 large (100 grams) eggs room temperature
  • ½ cup (100 grams) sourdough starter discard room temperature
  • ½ cup (130 grams) unsweetened applesauce room temperature
  • 1 teaspoon vanilla extract
  • 1 ¼ cups (170 grams) grated zucchini
  • 1 cup (170 grams) semi-sweet chocolate chips

Instructions

  • Preheat your oven to 350℉. Grease a 9"x5" loaf pan with butter, oil, or cooking spray, and line it with a strip of parchment paper that hangs over the short edges for easy removal.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
    1 ½ cups (180 grams) all-purpose flour, ½ cup (60 grams) Dutch-processed cocoa, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt
  • In a large mixing bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and slightly lighter in color. Add the eggs, one at a time, whisking well after each addition. Stir in the sourdough discard, applesauce, vanilla extract, and grated zucchini until fully combined.
    ½ cup (113 grams, 1 stick) unsalted butter, ¾ cup (150 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 2 large (100 grams) eggs, ½ cup (100 grams) sourdough starter discard, ½ cup (130 grams) unsweetened applesauce, 1 teaspoon vanilla extract, 1 ¼ cups (170 grams) grated zucchini
  • Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. Fold in the chocolate chips until evenly distributed.
    1 cup (170 grams) semi-sweet chocolate chips
  • Pour the batter into the prepared loaf pan and spread it evenly into all four corners of the pan.
  • Bake for 65–75 minutes, or until a skewer inserted into the center of the loaf comes out clean.
  • Let the bread cool in the pan for 10 minutes, then use the parchment overhang to lift it out and transfer it to a wire rack. Allow it to cool completely before slicing. Serve warm for the best texture.

Notes

  • Quick Tip: Quick breads made with all butter tend to firm up at room temperature since butter solidifies as it cools. A quick warm-up in the microwave for 10-15 seconds restores the soft texture.
  • Storage: Store the bread in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 305kcal | Carbohydrates: 43.5g | Protein: 5.5g | Fat: 13.5g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 203mg | Potassium: 374mg | Fiber: 3g | Sugar: 26g | Vitamin C: 2.6mg | Calcium: 51mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Chocolate Muffins (Double Chocolate)

These Sourdough Chocolate Muffins are a rich, chocolatey treat made with sourdough discard. Packed with chocolate chips and cocoa powder, they’re the perfect breakfast or snack to satisfy your sweet tooth.

Five sourdough chocolate muffins on a wooden cutting board.

I’ll admit, I’m a bit of a chocolate lover. I have a piece or two every night after dinner, so it’s no surprise that chocolate baked goods are some of my favorites.

And these sourdough chocolate muffins are definitely at the top of my list when it comes to sourdough muffin recipes.

Made with both cocoa powder and chocolate chips, they’re a chocolate lover’s dream!

I added a touch of coffee to the batter to enhance the chocolate flavor - optional, but definitely worth it in my opinion. Also, as a bit of a cocoa powder snob, I usually opt for Dutch-processed cocoa for its smoother, less acidic taste compared to natural cocoa powder.

Not only are these muffins packed with flavor, but they’re also quick and easy to make. Perfect for busy mornings or a last-minute snack, they’re make-ahead friendly and a great way to use up any excess sourdough discard you have lying around.

I’m so excited for you to try these double chocolate sourdough muffins, and I hope you enjoy them as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Sourdough Discard- Adds moisture and a tangy flavor. The older your discard, the stronger the flavor, so adjust to your taste.
  • Dutch-Processed Cocoa Powder- Dutch-processed cocoa powder is less acidic, giving these muffins a smoother, richer chocolate flavor. You can use natural cocoa powder instead, but the muffins might have a slightly more acidic taste.
  • Chocolate Chips- Semi-sweet chocolate chips are perfect for a balanced sweetness, but feel free to swap in milk or dark chocolate chips, or chop up a chocolate bar.
  • Coffee- Optional, but recommended! Coffee enhances the chocolate flavor without making the muffins taste like coffee.
  • All-Purpose Flour- Provides structure for the muffins. You can replace up to ⅓ with whole wheat flour, but it may make them a bit denser.
  • Granulated Sugar- Adds sweetness and helps with texture. You can swap with brown sugar or coconut sugar or reduce to ½ cup (100 grams) if you want less sweetness.
  • Whole Milk- Adds moisture and richness. You can replace the whole milk with any milk you like, including non-dairy options.
  • Butter- I love butter for its rich flavor. Since it firms up at room temperature, these muffins are best served warm for a soft texture. You can swap it for vegetable or canola oil if preferred.
  • Kosher Salt- I use Diamond Crystal Kosher Salt, about 2.8 grams per teaspoon. If using table salt or Morton’s, measure by weight or use half the amount.
The ingredients to make sourdough chocolate muffins. Each ingredient is labeled with text. They include salt, vanilla, butter, sugar, baking powder, baking soda, coffee, sourdough discard, milk, eggs, cocoa powder, chocolate chips, and all-purpose flour.

Tips for Success

  • Use Dutch-processed cocoa powder. It’s less acidic than natural cocoa powder, giving these sourdough chocolate muffins a richer, smoother chocolate flavor.
  • Use room temperature ingredients. For a better textured muffin, make sure your eggs, sourdough discard, and milk are at room temperature before mixing the batter.
  • Don't overmix. Stir the batter just until combined to avoid dense, tough muffins.
  • Serve warm. Since butter is solid at room temperature, muffins made with all butter firm up as they cool. A quick 10-15 seconds in the microwave or a short time in the oven will soften them.

How to Make Sourdough Chocolate Muffins

Here is how to make double chocolate muffins with sourdough discard.

Step 1: Prepare oven and muffin tin. Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners or grease each cup with butter, oil, or cooking spray to prevent sticking.

Step 2: Mix dry ingredients. In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

The dry ingredients whisked together in a bowl.

Step 3: Prepare wet ingredients. In a large mixing bowl, whisk the melted butter and sugar until the mixture looks smooth and slightly lighter in color. Add the eggs, one at a time, whisking well after each addition. Pour in the milk, sourdough discard, coffee (if using) and vanilla extract, and whisk again until everything is fully combined.

The wet ingredients blended together in a mixing bowl.

Step 4: Combine wet and dry ingredients. Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Once combined, gently fold in the chocolate chips until evenly distributed.

Sourdough double chocolate muffin batter in a mixing bowl.

Step 5: Fill muffin tin. Evenly divide the batter between the 12 muffin cups.

Sourdough chocolate muffin batter in paper-lined muffin tin.

Step 6: Bake muffins. Bake in the preheated oven for 14-16 minutes or until a toothpick inserted into the center comes out clean.

Step 7: Cool and serve. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm for the best texture.

Baked sourdough chocolate muffins in a muffin tin.

How to Store

Store cooled muffins in an airtight container at room temperature for 3-4 days. For the best texture, reheat in the oven or microwave for 10-15 seconds before serving.

For longer storage, freeze muffins in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving.

A sourdough double chocolate muffins split in half in a paper wrapper surrounded by more muffins.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Muffin Recipes

📖 Recipe

Five sourdough chocolate muffins on a wooden cutting board.
Print Pin Save
5 from 2 votes

Sourdough Chocolate Muffins

These Sourdough Chocolate Muffins are a rich, chocolatey treat made with sourdough discard. Packed with chocolate chips and cocoa powder, they’re the perfect breakfast or snack to satisfy your sweet tooth.
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 325kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ½ cups (180 grams) all-purpose flour
  • ½ cup (60 grams) Dutch-processed cocoa
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon Diamond Crystal Kosher Salt
  • ½ cup (113 grams, 1 stick) unsalted butter melted
  • ¾ cup (150 grams) granulated sugar
  • 2 large (100 grams) eggs room temperature
  • ¾ cup (180 grams) whole milk room temperature
  • ½ cup (100 grams) sourdough starter discard room temperature
  • 2 tablespoons brewed coffee optional
  • 1 teaspoon vanilla extract
  • 1 ½ cups (250 grams) semi-sweet chocolate chips

Instructions

  • Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners or grease each cup with butter, oil, or cooking spray to prevent sticking.
  • In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
    1 ½ cups (180 grams) all-purpose flour, ½ cup (60 grams) Dutch-processed cocoa, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon Diamond Crystal Kosher Salt
  • In a large mixing bowl, whisk the melted butter and sugar until the mixture looks smooth and slightly lighter in color. Add the eggs, one at a time, whisking well after each addition. Pour in the milk, sourdough discard, coffee (if using) and vanilla extract, and whisk again until everything is fully combined.
    ½ cup (113 grams, 1 stick) unsalted butter, ¾ cup (150 grams) granulated sugar, 2 large (100 grams) eggs, ¾ cup (180 grams) whole milk, ½ cup (100 grams) sourdough starter discard, 2 tablespoons brewed coffee, 1 teaspoon vanilla extract
  • Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Once combined, gently fold in the chocolate chips until evenly distributed.
    1 ½ cups (250 grams) semi-sweet chocolate chips
  • Evenly divide the batter between the 12 muffin cups.
  • Bake in the preheated oven for 14-16 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm for the best texture.

Notes

  • Quick Tip: Muffins made with all butter tend to firm up at room temperature since butter solidifies as it cools. A quick warm-up in the microwave for 10-15 seconds restores their soft texture.
  • Storage: Keep muffins in an airtight container at room temperature for 3-4 days or freeze them for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 325kcal | Carbohydrates: 43g | Protein: 6g | Fat: 16g | Saturated Fat: 9.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Trans Fat: 0.5g | Cholesterol: 54.5mg | Sodium: 158mg | Potassium: 372mg | Fiber: 3g | Sugar: 25g | Calcium: 55mg | Iron: 2.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Morning Glory Muffins

These Sourdough Morning Glory Muffins are a hearty, healthy breakfast or snack made with sourdough discard. Packed with spices, carrots, and nuts, they’re easy to make, make-ahead friendly, and the perfect way to start your day!

Sourdough morning glory muffins on a piece of parchment paper on a wooden cutting board.

As a dietitian and sourdough baker, I love when a recipe is both healthy and helps use up extra sourdough discard.

So, when I decided to create 7 new sourdough muffin recipes for the blog this January, I knew sourdough morning glory muffins had to be one of them.

These morning glory muffins are packed with good ingredients like sourdough discard, whole wheat flour, flaxseed, carrots, and nuts, so they’re full of fiber and healthy fats.

They’re also quick and easy to make, and perfect for a make-ahead breakfast or snack on busy weekdays.

Plus, their subtle orange flavor means they pair perfectly with my cranberry jam, butter, or cream cheese.

I’m so excited for you to try these sourdough discard morning glory muffins, and I hope you enjoy them as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Sourdough Discard- This recipe uses sourdough discard for moisture and a tangy flavor. Note that the older the discard, the stronger the sourdough flavor will be.
  • Whole Wheat Flour- Adds a hearty, nutty flavor and extra fiber. For a lighter muffin, replace it with all-purpose flour.
  • Carrots- Fresh, finely grated carrots provide moisture and texture to the muffins. Be sure to grate them finely so they integrate well into the batter.
  • Shredded Coconut- Use sweetened or unsweetened coconut depending on your preference. If you're not a fan, feel free to leave it out.
  • Pecans or Walnuts- Add crunch and flavor. You can substitute with almonds, hazelnuts, or skip the nuts for a nut-free version.
  • Flaxseed- Ground flaxseed adds fiber and healthy fats, and helps bind the ingredients. Chia seeds are a good alternative.
  • Orange Juice + Zest- Adds moisture and a vibrant orange flavor to the muffins. Swap with milk or water if preferred.
  • Butter- I love butter for its rich flavor. Since it firms up at room temperature, these muffins are best served warm for a soft texture. You can swap it for vegetable or canola oil if preferred.
  • Brown Sugar- Adds a warm, rich sweetness that pairs perfectly with the spices. Coconut or white sugar can be used as a substitute.
  • Applesauce- Keeps the muffins moist and adds subtle sweetness. You can replace it with mashed banana or yogurt, but the texture may vary.
  • Warm Spices- A blend of cinnamon, nutmeg, and ginger adds a cozy flavor to these sourdough morning glory muffins.
  • Kosher Salt- I use Diamond Crystal Kosher Salt, about 2.8 grams per teaspoon. If using table salt or Morton’s, measure by weight or use half the amount.
The ingredients to make sourdough morning glory muffins. Each ingredient is labeled with text. They include brown sugar, applesauce, spices, salt, vanilla, flaxseed, butter, leavening agents, orange, sourdough discard, pecans, wheat flour, eggs, carrot, all-purpose flour, raisins, and coconut.

Tips for Success

  • Grate the carrots finely. Finely grate fresh carrots using a box grater for the best texture. This helps them blend into the batter and ensures they bake evenly throughout the muffins.
  • Use room temperature ingredients. For a smoother batter and better texture, make sure your eggs, sourdough discard, and milk are at room temperature before adding them to the wet ingredients.
  • Don't overmix. Overmixing can make morning glory muffins dense and tough, so stir the batter only until is just combined.
  • Serve warm. Muffins made with all butter can firm up as they cool since butter solidifies at room temperature. A quick 10-15 seconds in the microwave or a brief warm-up in the oven will restore their soft texture.

How to Make Sourdough Morning Glory Muffins

Here is how to make morning glory muffins with sourdough discard.

Step 1: Prepare oven and muffin tin. Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners or grease each well with butter, oil, or cooking spray.

Step 2: Mix dry ingredients. In a medium bowl, whisk together the whole wheat flour, all-purpose flour, shredded coconut, ground flaxseed, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.

The dry ingredients mixed together in a bowl.

Step 3: Prepare wet ingredients. In a large mixing bowl, whisk the melted butter and brown sugar until smooth and slightly lighter in color. Add the eggs, one at a time, whisking well after each addition. Stir in the shredded carrots, applesauce, sourdough discard, orange juice, orange zest, and vanilla extract until fully combined.

The wet ingredients mixed together in a bowl.

Step 4: Combine wet and dry ingredients. Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Once combined, gently fold in the chopped pecans (or walnuts) and raisins.

Sourdough morning glory muffin batter in a mixing bowl.

Step 5: Fill muffin tin. Evenly divide the batter between the 12 muffin cups (you’ll have enough batter for about 4 additional muffins). The cups should be about ¾ full.

Paper-lined muffin tin wells filled with sourdough morning glory muffin batter.

Step 6: Bake muffins. Bake in the preheated oven for 12-15 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Step 7: Cool and serve. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. For the best texture, serve warm with butter, jam, or enjoy as is.

Baked sourdough morning glory muffins in a muffin tin.

How to Store

Store cooled muffins in an airtight container at room temperature for 3-4 days. For the best texture, reheat in the oven or microwave for 10-15 seconds before serving.

For longer storage, freeze muffins in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving.

Three sourdough morning glory muffins stacked on top of each other with a few other muffins scattered around.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Muffin Recipes

📖 Recipe

Sourdough morning glory muffins on a piece of parchment paper on a wooden cutting board.
Print Pin Save
5 from 2 votes

Sourdough Morning Glory Muffins

These Sourdough Morning Glory Muffins are a hearty, healthy breakfast or snack made with sourdough discard. Packed with spices, carrots, and nuts, they’re easy to make, make-ahead friendly, and the perfect way to start your day!
Course Breakfast, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 16
Calories 247kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 cup (120 grams) whole wheat flour
  • 1 cup (120 grams) all-purpose flour
  • ½ cup (60 grams) shredded coconut
  • 2 tablespoons (13 grams) ground flaxseed
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon Diamond Crystal Kosher Salt
  • 2 teaspoons cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ½ cup (113 grams, 1 stick) unsalted butter melted
  • ¾ cup (150 grams) brown sugar packed
  • 3 large (150 grams) eggs room temperature
  • 2 cups (170 grams) freshly grated carrots
  • ¾ cups (200 grams) unsweetened applesauce
  • ½ cup (100 grams) sourdough starter discard room temperature
  • ¼ cup orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans or walnuts
  • ½ cup raisins

Instructions

  • Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners or grease each well with butter, oil, or cooking spray.
  • In a medium bowl, whisk together the whole wheat flour, all-purpose flour, shredded coconut, ground flaxseed, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
    1 cup (120 grams) whole wheat flour, 1 cup (120 grams) all-purpose flour, ½ cup (60 grams) shredded coconut, 2 tablespoons (13 grams) ground flaxseed, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt, 2 teaspoons cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg
  • In a large mixing bowl, whisk the melted butter and brown sugar until smooth and slightly lighter in color. Add the eggs, one at a time, whisking well after each addition. Stir in the shredded carrots, applesauce, sourdough discard, orange juice, orange zest, and vanilla extract until fully combined.
    ½ cup (113 grams, 1 stick) unsalted butter, ¾ cup (150 grams) brown sugar, 3 large (150 grams) eggs, 2 cups (170 grams) freshly grated carrots, ¾ cups (200 grams) unsweetened applesauce, ½ cup (100 grams) sourdough starter discard, ¼ cup orange juice, 1 tablespoon orange zest, 1 teaspoon vanilla extract
  • Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Once combined, gently fold in the chopped pecans (or walnuts) and raisins.
    ½ cup chopped pecans or walnuts, ½ cup raisins
  • Evenly divide the batter between the 12 muffin cups (you’ll have enough batter for about 4 additional muffins). The cups should be about ¾ full.
  • Bake in the preheated oven for 12-15 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. For the best texture, serve warm with butter, jam, or enjoy as is.

Notes

  • Quick Tip: Muffins made with all butter tend to firm up at room temperature since butter solidifies as it cools. A quick warm-up in the microwave for 10-15 seconds restores their soft texture.
  • Storage: Keep muffins in an airtight container at room temperature for 3-4 days or freeze them for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 247kcal | Carbohydrates: 32g | Protein: 5g | Fat: 12.5g | Saturated Fat: 6.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3.5g | Cholesterol: 52mg | Sodium: 196mg | Potassium: 197mg | Fiber: 3.5g | Sugar: 14.5g | Vitamin C: 3mg | Calcium: 75mg | Iron: 1.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Oatmeal Muffins (Quick & Easy)

These Sourdough Oatmeal Muffins are made with rolled oats and all butter for a hearty, make-ahead breakfast or snack. With just a bowl and whisk, this easy sourdough discard recipe is ready the same day and sure to become a new favorite.

A sourdough oatmeal muffin split in half still sitting in the muffin wrapper.

At the start of each year, I take a look back at all the recipes I’ve shared on the blog to see what you (my awesome readers!) are most interested in. This year, it was clear - you all love sourdough discard recipes.

I’m totally on board with this because I love sharing sourdough discard recipes, especially muffins! So, I decided to take some of my older muffin recipes and give them a sourdough discard twist.

That’s how these sourdough discard oatmeal muffins came to be.

These muffins are packed with rolled oats, making them hearty enough for breakfast or a quick snack. They're also the perfect blank canvas - add your favorite mix-ins like fresh, frozen, or dried fruit, nuts, or chocolate chips to truly make them your own.

And the best part? This recipe uses all butter (no oil), giving these oatmeal sourdough muffins a rich, buttery flavor that's amazing when served warm with butter or jam.

I’m so excited for you to try these, and I hope you enjoy them as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Sourdough Discard- This sourdough oat muffin recipe uses sourdough discard for moisture and a tangy flavor. Keep in mind that the older your discard is, the stronger the sourdough flavor will be.
  • Rolled Oats- Rolled oats give the muffins a hearty texture. Be sure to let the batter rest for a few minutes before baking to give the oats time to soften. If you prefer a softer, more tender muffin, you can swap rolled oats for an equal amount of quick oats.
  • All-Purpose Flour- All-purpose flour provides the structure for these muffins. If you’d like, you can replace part of it with whole wheat flour, but note that it may result in a denser texture.
  • Butter- I love using butter in my muffin recipes because it gives them a rich, buttery flavor. Since butter is solid at room temperature, these muffins are best served warm for the softest texture. If you'd rather, you can swap the butter for a neutral oil like vegetable or canola oil.
  • Whole Milk- Whole milk adds moisture and richness to the muffins. Feel free to substitute with another milk variety or juice if you prefer.
  • Brown Sugar- The warm, caramelized flavor of brown sugar complements the cinnamon and oats beautifully.
  • Kosher Salt- I used Diamond Crystal Kosher Salt, which is about 2.8 grams per teaspoon. If you’re using table salt or Morton’s brand, be sure to measure by weight or use about half the amount.
The ingredients to make sourdough oatmeal muffins. Each ingredient is labeled with text. They include brown sugar, salt, cinnamon, vanilla, butter, baking powder, baking soda, milk, sourdough discard, oats, eggs, and all-purpose flour.

Tips for Success

  • Use room temperature ingredients. For a smoother batter and better finished muffin texture, make sure your eggs, sourdough discard, and milk are at room temperature before mixing them in.
  • Don't overmix. Overmixing can make muffins dense and tough, so be sure to mix the batter until it's just combined.
  • Let the batter rest. Giving the batter a few minutes to sit before baking allows the rolled oats to absorb some liquid and soften, resulting in more tender muffins.
  • Mix it up. These sourdough oat muffins are the perfect blank canvas for your favorite flavors. Try adding chocolate chips, raisins, blueberries, orange zest, or anything else you love.
  • Serve warm. Muffins made with all butter tend to firm up at room temperature since butter solidifies as it cools. A quick 10–15 seconds in the microwave or a short warm-up in the oven will bring back their soft texture.

How to Make Sourdough Oatmeal Muffins

Here is how to make oatmeal muffins with sourdough discard.

Step 1: Prepare oven and muffin tin. Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners or grease each cup with butter, oil, or cooking spray to prevent sticking.

Step 2: Mix dry ingredients. In a medium bowl, combine the flour, rolled oats, baking powder, baking soda, salt, and cinnamon. Whisk everything together until evenly mixed, and set aside.

The dry ingredients in a small mixing bowl.

Step 3: Whisk together wet ingredients. In a large mixing bowl, whisk the melted butter and brown sugar until the mixture looks smooth and slightly lighter in color. Add the eggs, one at a time, whisking well after each addition. Pour in the milk, sourdough discard, and vanilla extract, and whisk again until everything is fully combined.

The wet ingredients blended together in a mixing bowl.

Step 4: Combine wet and dry ingredients. Add the dry ingredients to the wet mixture. Use a rubber spatula or wooden spoon to fold the ingredients together gently. Mix just until you no longer see streaks of flour - avoid overmixing to keep the muffins light and tender. If you’re using mix-ins like chocolate chips or raisins, fold them into the batter now, distributing them evenly without overworking the batter.

Sourdough discard oatmeal muffin batter in a mixing bowl.

Step 5: Fill muffin tin. Divide the batter evenly between the 12 muffin cups. Let the batter sit for 10 minutes before baking to allow the oats to absorb some moisture and soften.

Six paper-lined muffin wells filled with sourdough oat muffin batter.

Step 6: Bake muffins. Place the muffin tin in the preheated oven and bake for 12–15 minutes. The muffins are ready when the tops are golden brown and a toothpick inserted into the center comes out clean.

Step 7: Cool and serve. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve your muffins warm with butter, jam, or enjoy them as is.

Six sourdough oatmeal muffins baked in a muffin tin.

How to Store

Store cooled muffins in an airtight container at room temperature for 3–4 days. For the best texture, warm them in the oven or microwave for 10–15 seconds before serving.

To store longer, freeze muffins in a freezer-safe container for up to 3 months. Simply thaw at room temperature and warm before serving.

Five sourdough oatmeal muffins on a piece of wrinkled parchment paper on a countertop.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Muffin Recipes

📖 Recipe

A sourdough oatmeal muffin split in half still sitting in the muffin wrapper.
Print Pin Save
5 from 2 votes

Sourdough Oatmeal Muffins

These Sourdough Oatmeal Muffins are made with rolled oats and all butter for a hearty, make-ahead breakfast or snack. With just a bowl and whisk, this easy sourdough discard recipe is ready the same day and sure to become a new favorite.
Course Breakfast, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 244kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ½ cups (180 grams) all-purpose flour
  • 1 ¼ cups (100 grams) rolled oats
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon Diamond Crystal Kosher Salt
  • 2 teaspoons cinnamon
  • ½ cup (113 grams, 1 stick) unsalted butter melted
  • ¾ cup (150 grams) brown sugar packed
  • 3 large (150 grams) eggs room temperature
  • ½ cup (120 grams) whole milk room temperature
  • ½ cup (100 grams) sourdough starter discard room temperature
  • 1 teaspoon vanilla extract
  • 1-1 ½ cups mix-ins (such as chocolate chips, raisins, dried cranberries, etc.) optional

Instructions

  • Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners or grease each cup with butter, oil, or cooking spray to prevent sticking.
  • In a medium bowl, combine the flour, rolled oats, baking powder, baking soda, salt, and cinnamon. Whisk everything together until evenly mixed, and set aside.
    1 ½ cups (180 grams) all-purpose flour, 1 ¼ cups (100 grams) rolled oats, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt, 2 teaspoons cinnamon
  • In a large mixing bowl, whisk the melted butter and brown sugar until the mixture looks smooth and slightly lighter in color. Add the eggs, one at a time, whisking well after each addition. Pour in the milk, sourdough discard, and vanilla extract, and whisk again until everything is fully combined.
    ½ cup (113 grams, 1 stick) unsalted butter, ¾ cup (150 grams) brown sugar, 3 large (150 grams) eggs, ½ cup (120 grams) whole milk, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
  • Add the dry ingredients to the wet mixture. Use a rubber spatula or wooden spoon to fold the ingredients together gently. Mix just until you no longer see streaks of flour - avoid overmixing to keep the muffins light and tender. If you’re using mix-ins like chocolate chips or raisins, fold them into the batter now, distributing them evenly without overworking the batter.
    1-1 ½ cups mix-ins (such as chocolate chips, raisins, dried cranberries, etc.)
  • Divide the batter evenly between the 12 muffin cups. Let the batter sit for 10 minutes before baking to allow the oats to absorb some moisture and soften.
  • Place the muffin tin in the preheated oven and bake for 12–15 minutes. The muffins are ready when the tops are golden brown and a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve your muffins warm with butter, jam, or enjoy them as is.

Notes

  • Quick Tip: Muffins made with all butter tend to firm up at room temperature since butter solidifies as it cools. A quick warm-up in the microwave for 10-15 seconds restores their soft texture.
  • Storage: Keep muffins in an airtight container at room temperature for 3-4 days or freeze them for up to 3 months.

Nutrition

Serving: 1muffin (without mix-ins) | Calories: 244kcal | Carbohydrates: 33.5g | Protein: 5.5g | Fat: 10g | Saturated Fat: 5.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 70mg | Sodium: 252mg | Potassium: 96mg | Fiber: 1.5g | Sugar: 13g | Calcium: 85mg | Iron: 0.9mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Pizza Bread (Pepperoni Sourdough Bread)

This Sourdough Pizza Bread is made with pepperoni, mozzarella, parmesan, and pizza seasoning for a soft, chewy loaf that tastes just like your favorite pizza. It's perfect for dipping in marinara, making sandwiches, or enjoying on its own!

Sliced sourdough pizza bread on a wooden cutting board.

I think one of the only things I might love more than sourdough bread is pizza (can I say that?!).

In fact, I have a few pizza recipes on the blog already - like sourdough focaccia pizza, grilled sourdough pizza, sourdough whole wheat pizza dough, and my popular sourdough discard pizza dough.

So, when brainstorming new sourdough bread recipes to share this year, I was surprised I hadn't shared a pizza-flavored one yet. I quickly got to work creating this version with mozzarella, pepperoni, parmesan, and pizza seasoning.

During testing, I tried both the classic pepperoni slices and the kind that comes in a log. I found that the thin slices, cut into quarters, worked best because they mixed into the dough better and weren’t as greasy.

I also experimented with adding the pepperoni and cheese during the stretch and fold phase vs. while shaping the dough. The stretch and fold method worked better for me because it helped distribute everything more evenly and allowed me to separate any clumps of pepperoni before the final cold proof in the fridge.

This pepperoni sourdough bread has a soft, chewy texture with all the savory pizza flavors you love. It’s perfect for sandwiches, dipping in marinara, or just enjoying on its own.

I hope you give it a try and love it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Active Sourdough Starter- This sourdough pizza loaf needs a bubbly, active starter to rise properly. Want to use sourdough discard instead? Choose some that’s only a few days old. Just keep in mind, the dough might take longer to rise.
  • Pepperoni- Cut thinly sliced pepperoni into quarters and separate the slices as you stretch and shape the dough for even distribution. For a lighter version, try turkey pepperoni or skip it altogether.
  • Mozzarella & Parmesan Cheese- Use low-moisture mozzarella to prevent excess liquid in the dough. For the best flavor, grate your own cheeses from the block. You can also swap the mozzarella and parmesan for other cheeses if you prefer.
  • Pizza Seasoning- Adds that classic pizza flavor. You can use my homemade pizza seasoning recipe or your favorite pizza seasoning blend. If you don't have either, a mix of 2 teaspoons of dried oregano and 1 teaspoon of garlic powder will work just fine.
  • Bread Flour- Bread flour helps create a tall, chewy loaf of sourdough bread. You can use all-purpose flour, if preferred. You can also try swapping some of the white flour for whole wheat, just be sure to add a little more water.
  • Water- This recipe makes a 65% hydration dough, which is easy to handle and gives a nice, airy crumb. Feel free to adjust if you like a wetter or firmer dough.
  • Kosher Salt- Enhances the flavor of the bread. I use Diamond Crystal Kosher Salt, which is about 8.4 grams per tablespoon. If you're using table salt or Morton's brand, be sure to measure by weight or use about half the amount.
The ingredients to make pizza sourdough bread. Each ingredient is labeled with text. They include water, sourdough starter, bread flour, pizza seasoning, pepperoni, mozzarella cheese, parmesan cheese, and kosher salt.

Tips for Success

  • Use active starter. For the best rise, make sure your sourdough starter is bubbly and active. If you’re using discard, it’s best if it’s only a few days old. Just keep in mind the dough might take a bit longer to rise.
  • Separate the pepperoni. Try to separate the pepperoni slices as much as you can during the stretch-and-folds and when shaping the dough. This helps prevent clumps and ensures the pepperoni is evenly spread throughout the bread.
  • Find a warm spot to rise. Your dough will rise best in a warm spot, especially when the weather is cooler.
  • Use a straight-sided container. If you have a straight-sided container, it makes tracking your dough’s rise during bulk fermentation much easier.
  • Build tension when shaping. When shaping the dough, aim to create a tight surface without tearing to help it hold its shape and rise tall in the oven instead of spreading out.
  • Cool completely. Wait at least two hours before slicing to avoid a gummy texture.

How to Make Sourdough Pizza Bread

Making pepperoni pizza sourdough bread is easier than you think! Here’s my step-by-step process with pictures to help you along the way.

1. Feed Sourdough Starter

  • Feed your sourdough starter 6-12 hours before starting to ensure it’s bubbly and active.
  • Timing will depend on your kitchen temperature.
  • In cooler kitchens (around 65-68℉), it might take 10-12 hours. In warmer kitchens (75℉), it might take just 6 hours.
An active sourdough starter in a glass mason jar.

2. Mix the Dough

  • In a large mixing bowl, whisk together warm water, sourdough starter, salt, and pizza seasoning.
  • Add bread flour and mix until fully combined with no dry flour left.
  • Cover and let rest for 20 minutes.
Flour, water, sourdough starter, salt, and pizza seasoning in a glass mixing bowl.
Sourdough pizza bread dough mixed together in a glass mixing bowl.

3. Stretch and Fold

  • Lightly wet your hands to prevent sticking.
  • Flatten the dough slightly and add ¼ of the pepperoni and cheese to the center.
  • Perform a stretch-and-fold by grabbing one side of the dough, stretching it upwards, and folding it over the top. Rotate the bowl 90°, add another ¼ of the pepperoni and cheese, and fold again. Do 4 folds total until all the mix-ins are incorporated.
  • Gather the dough into a rough ball and place it seam-side down in the bowl.
  • Cover and let it rest for 20 minutes.
  • Repeat the stretch-and-fold process 3 more times, with 20-minute rests between each fold.

🍕 Tip: As you add the pepperoni, make sure the slices aren’t clumped together. Gently separate any pieces that are sticking to ensure even distribution throughout the dough.

Sliced pepperoni and shredded cheeses on top of the dough in a glass mixing bowl.
Hands stretching and folding the pepperoni pizza sourdough bread dough in a glass mixing bowl.
Sourdough pepperoni bread folded over itself with cheese sprinkled on top of it in a glass mixing bowl.

4. Bulk Fermentation

  • Cover the dough and let it rise until it doubles in size and develops visible fermentation bubbles on the surface.
  • The rise time can vary, taking anywhere from 4 to 8 hours or more, depending on the temperature of the dough and your kitchen, and the strength of your starter.
  • For an easy way to track its progress, use a straight-sided container and mark the starting level of the dough.
Sourdough pizza bread dough in a glass mixing bowl before bulk fermenting.
Sourdough pizza bread dough in a glass mixing bowl after bulk fermenting.

5. Pre-Shape

  • Turn the fermented dough out onto a lightly floured surface. Gently stretch it into a rectangle.
  • Fold one long side toward the center, then the other (like folding a letter). Fold each short end toward the center, flip the dough seam-side down, and gently shape it into a round ball.
  • Cover and let it rest for 15 minutes.

🍕 Reminder: If you notice any clumps of pepperoni during shaping, gently separate them and redistribute for even pockets of filling in the finished bread.

6. Shape

  • Flip the dough seam-side up again and gently stretch it into a smaller rectangle.
  • If you're using a bowl or banneton, repeat the shaping process above.
  • For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.
Fermented sourdough pepperoni bread dough in the shape of a rectangle on a countertop. There are hands pulling the dough into a rectangle shape.
Sourdough pizza bread dough being folded in thirds like a letter.
A shaped pepperoni pizza sourdough bread dough ball on a countertop.

7. Cold Proof

  • Dust your proofing basket generously with rice flour to prevent sticking.
  • Transfer the shaped dough into the basket, seam side up. Pinch the seam to seal if necessary.
  • Cover and cold proof the dough overnight in the refrigerator (about 12-16 hours).
The sourdough pizza bread dough in a round banneton proofing basket.

8. Bake the Bread

  • Place a lidded Dutch oven inside your oven and preheat to 450℉. Let the Dutch oven heat for an extra 30-60 minutes once the oven reaches temperature.
  • Turn the dough out onto a bread sling or parchment paper. Score the top as desired with a lame or sharp knife.
  • Carefully place 2 ice cubes in the Dutch oven for steam.
  • Use the parchment or sling to transfer the dough into the hot Dutch oven. Cover immediately with the lid to trap the steam inside.
  • Bake at 450℉ for 40 minutes with the lid on. Then, remove the lid and bake for an additional 5-10 minutes or until your desired crust color is achieved.
  • Allow the bread cool on a wire rack for at least 2-4 hours before slicing and serving.
A scored pepperoni sourdough bread dough on a piece of parchment paper.
A baked loaf of sourdough pizza bread on a wire cooling rack.

Baker's Timeline

Here is an example of a schedule you can use to make this sourdough pizza bread with pepperoni.

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00 AM: Mix the dough.
  • 8:30-9:30 AM: Stretch and fold, add pepperoni.
  • 9:30 AM-3:30 PM: Bulk fermentation.
  • 3:30-4:00 PM: Shape.
  • 4:00 PM-8:00 AM (Next Day): Cold proof.
  • 8:00-8:45 AM: Bake.
  • 8:45 AM-12:45 PM: Cool.

Note: Rise times will vary depending on the strength of your starter and the temperature of your kitchen and dough. It's best to use visual cues from your starter and dough rather than sticking to a strict timeline.

How to Store

Store sourdough pizza bread in an airtight container at room temperature for 1-2 days. After that, refrigerate or freeze it to prevent the pepperoni and cheese from spoiling.

The bread will stay fresh in the refrigerator for up to 5 days, but keep in mind that refrigeration can dry out the bread. For longer storage, I recommend freezing sliced bread in a freezer-safe bag for up to 3 months.

When ready to enjoy, thaw at room temperature or warm it up in a toaster or oven.

Perfect Pairings

Try this pepperoni pizza sourdough bread dipped it in marinara or pesto, slathered with cream cheese or butter, or turned into a mouthwatering grilled cheese sandwich!

A whole boule of sourdough pepperoni bread on a wooden cutting board.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Bread Recipes

📖 Recipe

Sliced sourdough pepperoni pizza bread on a wooden cutting board.
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Sourdough Pizza Bread

This Sourdough Pizza Bread is made with pepperoni, mozzarella, parmesan, and pizza seasoning for a soft, chewy loaf that tastes just like your favorite pizza. It's perfect for dipping in marinara, making sandwiches, or enjoying on its own.
Course Bread
Cuisine American, Italian
Prep Time 1 day 12 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 14 hours 45 minutes
Servings 12 slices
Calories 242kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ¼ cups + 2 tablespoons (325 grams) warm water (80-90℉)
  • ½ cup (100 grams) active sourdough starter
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt (measure by weight or use about half the volume if using table salt or Morton's brand)
  • 1 tablespoon pizza seasoning (or 2 teaspoons dried oregano + 1 teaspoon garlic powder)
  • 4 cups + 2 tablespoons (500 grams) bread flour
  • 1 cup (125 grams) pepperoni slices cut into quarters
  • ½ cup (50 grams) shredded low-moisture mozzarella cheese
  • ¼ cup (20 grams) grated parmesan cheese
  • Rice flour for dusting proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your sourdough starter 6-12 hours before starting to ensure it’s bubbly and active. Timing will depend on your kitchen temperature. In cooler kitchens (around 65-68℉), it might take 10-12 hours. In warmer kitchens (75℉), it might take just 6 hours.
  • In a large mixing bowl, whisk together warm water, sourdough starter, salt, and pizza seasoning. Add bread flour and mix until fully combined with no dry flour left. Cover and let rest for 20 minutes.
    1 ¼ cups + 2 tablespoons (325 grams) warm water, ½ cup (100 grams) active sourdough starter, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt, 1 tablespoon pizza seasoning, 4 cups + 2 tablespoons (500 grams) bread flour
  • Lightly wet your hands to prevent sticking. Flatten the dough slightly and add ¼ of the pepperoni and cheese to the center. Perform a stretch-and-fold by grabbing one side of the dough, stretching it upwards, and folding it over the top. Rotate the bowl 90°, add another ¼ of the pepperoni and cheese, and fold again. Do 4 folds total until all the mix-ins are incorporated. Then, gather the dough into a rough ball and place it seam-side down in the bowl. Cover and let it rest for 20 minutes. Repeat the stretch-and-fold process 3 more times, with 20-minute rests between each fold.
    1 cup (125 grams) pepperoni slices, ½ cup (50 grams) shredded low-moisture mozzarella cheese, ¼ cup (20 grams) grated parmesan cheese
  • Tip: As you add the pepperoni, make sure the slices aren’t clumped together. Gently separate any pieces that are sticking to ensure even distribution throughout the dough.
  • Cover the dough and let it rise until it doubles in size and develops visible fermentation bubbles on the surface. The rise time can vary, taking anywhere from 4 to 8 hours or more, depending on the temperature of the dough and your kitchen, and the strength of your starter. For an easy way to track its progress, use a straight-sided container and mark the starting level of the dough.
  • Turn the fermented dough out onto a lightly floured surface. Gently stretch it into a rectangle. Fold one long side toward the center, then the other (like folding a letter). Fold each short end toward the center, flip the dough seam-side down, and gently shape it into a round ball. Cover and let it rest for 15 minutes.
  • Reminder: If you notice any clumps of pepperoni during shaping, gently separate them and redistribute for even pockets of filling in the finished bread.
  • Flip the dough seam-side up again and gently stretch it into a smaller rectangle. If you're using a bowl or banneton, repeat the shaping process above. For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.
  • Dust your proofing basket generously with rice flour to prevent sticking. Transfer the shaped dough into the basket, seam side up. Pinch the seam to seal if necessary. Cover and cold proof the dough overnight in the refrigerator (about 12-16 hours).
    Rice flour
  • Place a lidded Dutch oven inside your oven and preheat to 450℉. Let the Dutch oven heat for an extra 30-60 minutes once the oven reaches temperature.
  • Turn the dough out onto a piece of parchment paper. Score the top as desired with a lame or sharp knife. Carefully place 2 ice cubes in the Dutch oven for steam. Use the parchment paper to transfer the dough into the hot Dutch oven. Cover immediately with the lid to trap the steam inside.
    2 ice cubes
  • Bake at 450℉ for 40 minutes with the lid on. Then, remove the lid and bake for an additional 5-10 minutes or until your desired crust color is achieved.
  • Allow the bread cool on a wire rack for at least 2-4 hours before slicing and serving.

Notes

  • Storage: Store bread in an airtight container at room temperature for 1-2 days or freeze for up to 3 months. 

Nutrition

Serving: 1slice | Calories: 242kcal | Carbohydrates: 34g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.5g | Cholesterol: 14mg | Sodium: 587mg | Potassium: 112mg | Fiber: 1.5g | Calcium: 59mg | Iron: 2.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Homemade Pizza Seasoning

This Homemade Pizza Seasoning adds the perfect blend of herbs and spices to your pizza dough, garlic bread, pasta dishes, and more.

Homemade pizza seasoning in a glass mason jar.

What is pizza seasoning?

Pizza seasoning is a flavorful mix of herbs, spices, and salt that gives bold flavor to everything from pizza to pasta and tomato sauce. It usually has oregano, basil, garlic, red pepper flakes, and a few other seasonings - perfect for adding a little extra kick to your favorite dishes.

I first tried this seasoning when testing my sourdough pizza bread recipe. And it was so good that I started mixing it into my sourdough discard pizza dough and sourdough whole wheat pizza dough, too!

It’s also great for seasoning roasted veggies, stirring into pasta sauce, or even sprinkling on popcorn. And the best part? It takes just 5 minutes to make with basic pantry staples. So quick and easy!

Trust me, once you have a jar of this on hand, you'll be finding new ways to use it all the time. I hope you give it a try and enjoy it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Oregano- A must-have for pizza seasoning, dried oregano adds a bold, earthy flavor.
  • Basil- With its peppery kick, dried basil is a classic in pizza seasoning. If you’re out of dried basil, dried parsley works as a substitute.
  • Garlic Powder- Adds a strong, garlicky flavor that pairs perfectly with the other herbs.
  • Onion Powder- A little onion powder brings a touch of sweetness that balances the bold, savory flavors. You can swap it with onion flakes if preferred.
  • Rosemary- A pinch of dried rosemary adds a piney flavor that complements the other herbs. If you don’t have it, dried thyme makes a great substitute.
  • Crushed Red Pepper Flakes- Adds a bit of heat to the seasoning. If you prefer a milder version, you can reduce the amount or omit it altogether.
  • Kosher Salt- I use Diamond Crystal Kosher Salt, which measures about 2.8 grams per teaspoon. If you're using table salt or Morton's brand, be sure to measure by weight or use about half the amount. You can also omit the salt for a salt-free pizza seasoning.
The ingredients to make homemade pizza seasoning. Each ingredient is labeled with text. They include oregano, basil, onion powder, garlic powder, rosemary, red pepper flakes, and kosher salt.

How to Make Pizza Seasoning

Making homemade pizza seasoning is quick and easy! Just follow these simple steps:

  1. In a small glass jar, add the dried oregano, dried basil, garlic powder, onion powder, kosher salt, dried rosemary, and crushed red pepper flakes.
  2. Seal the jar tightly and shake until all the ingredients are evenly combined.
Homemade pizza seasoning mixed together in a glass jar.

How to Use Homemade Pizza Seasoning

Here are a few ideas for how to use this versatile seasoning blend:

  • Pizza- Sprinkle it on top of homemade pizza. Try pairing it with my sourdough discard pizza dough, sourdough focaccia pizza, or sourdough pizza bread.
  • Tomato Sauce- Stir it into your favorite marinara sauce to serve with sourdough pasta.
  • Roasted Vegetables- Toss veggies like zucchini, bell peppers, mushrooms, or potatoes with olive oil and a sprinkle of pizza seasoning before roasting.
  • Popcorn- Shake some on freshly popped popcorn.
  • Salad Dressing- Mix it with olive oil and vinegar for a quick, herby vinaigrette.
  • Breadsticks or Garlic Bread- Sprinkle it over sourdough breadsticks or garlic bread before baking.

How to Store

Store homemade pizza seasoning in an airtight container in a cool, dry place, away from sunlight for up to 6 months.

Homemade pizza seasoning poured out onto a piece of parchment paper.

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 Seasoning Recipes

📖 Recipe

Homemade pizza seasoning in a glass mason jar.
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Pizza Seasoning

This Homemade Pizza Seasoning adds the perfect blend of herbs and spices to your pizza dough, garlic bread, pasta dishes, and more.
Course Seasonings
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 20 teaspoons
Calories 4kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 3 tablespoons dried oregano
  • 1 tablespoon dried basil or parsley
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons Diamond Crystal Kosher Salt or to taste; use half the amount of table salt or Morton's brand
  • ½ teaspoon dried rosemary or thyme
  • ¼ teaspoon crushed red pepper flakes or to taste

Instructions

  • In a small glass jar, add the dried oregano, dried basil, garlic powder, onion powder, kosher salt, dried rosemary, and crushed red pepper flakes.
    3 tablespoons dried oregano, 1 tablespoon dried basil, 1 tablespoon garlic powder, 2 teaspoons onion powder, 2 teaspoons Diamond Crystal Kosher Salt, ½ teaspoon dried rosemary, ¼ teaspoon crushed red pepper flakes
  • Seal the jar tightly and shake until all the ingredients are evenly combined.
  • Sprinkle the seasoning onto pizza dough, garlic bread, pasta dishes, roasted vegetables, popcorn, and more!

Notes

  • Storage: Store in a cool, dry place, away from sunlight for up to 6 months.

Nutrition

Serving: 1teaspoon | Calories: 4kcal | Carbohydrates: 1g | Sodium: 113mg | Potassium: 17mg | Calcium: 11mg | Iron: 0.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Blueberry Sourdough Bread

This Blueberry Sourdough Bread is packed with fresh blueberries, lemon juice, and zest, with no added sugar. Tangy and naturally sweet, it’s perfect for summer and tastes amazing with butter, cream cheese, or lemon curd.

A whole loaf of blueberry sourdough bread on a wooden cutting board.

I always associate fresh blueberries with summer, so testing this blueberry sourdough bread recipe in January felt a little off. But I couldn’t wait to share it - it’s become one of my fiancé's and my new favorite flavors.

When I headed to the store, I braced myself for a sad selection of blueberries and considered using frozen ones instead. But I quickly realized frozen berries might add too much moisture and turn the dough purple. Thankfully, my local store had a great batch of fresh blueberries, and I was good to go!

To brighten the flavor, I also added fresh lemon juice and zest to complement the blueberries’ natural sweetness. I prefer not to add any sugar to the dough because I like to have control over the sweetness and limit my added sugar intake.

Instead, we love to toast a slice with a little butter and sprinkling of brown sugar. It's also fantastic with cream cheese or lemon curd.

I’m so glad I didn’t wait until summer to share this recipe with you. Be sure to add it to your must-bake list, whether it's now or when fresh blueberries are in season.

I hope you love it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Active Sourdough Starter- This blueberry sourdough loaf needs a bubbly, active starter to rise properly. Want to use sourdough discard instead? Choose some that’s only a few days old. Just keep in mind, the dough might take longer to rise.
  • Fresh Blueberries- Stick with fresh blueberries - frozen ones can release too much moisture and turn the dough purple as they thaw.
  • Lemon Juice + Zest- You’ll need the zest and juice from one whole lemon. The lemon juice adds a bit of acidity to the dough, which can speed up fermentation slightly.
  • Bread Flour- Bread flour is key for a chewy texture and a taller rise, thanks to its higher protein content. If you don’t have bread flour, all-purpose flour works too, though the bread may be slightly less chewy. You can also swap out some of the flour for whole wheat - just be ready to add a little extra water to compensate.
  • Water- This recipe uses 66% hydration, including the water and lemon juice. It’s easy to handle but still gives you an airy crumb. Feel free to adjust the hydration to suit your preference.
  • Kosher Salt- Enhances the flavor of the bread. I use Diamond Crystal Kosher Salt, which is about 8.4 grams per tablespoon. If you're using table salt or Morton's brand, be sure to measure by weight or use about half the amount.
The ingredients to make lemon blueberry sourdough bread. Each ingredient is labeled with text. They include blueberries, sourdough starter, water, lemon juice, lemon zest, kosher salt, and bread flour.

Tips for Success

  • Use active starter. For the best rise, use an active sourdough starter. If you’re using discard, make sure it’s only a few days old. Just know the dough might take a bit longer to rise.
  • Be gentle with the blueberries. Add the blueberries during the stretch-and-folds to evenly distribute them throughout the dough, being gentle so you don’t squish them.
  • Find a warm spot to rise. Your dough needs a warm (but not too hot) spot to rise. This is especially important in cooler weather.
  • Keep an eye on fermentation. The lemon juice in this recipe can speed up fermentation because of its acidity. Check on the dough regularly to avoid overproofing, which could lead to a dense loaf.
  • Use a straight-sided container. Tracking your dough’s rise is easier with a straight-sided container. Mark the starting level, and you’ll be able to clearly see when it’s doubled in size.
  • Build tension when shaping. When shaping the dough, aim to create a tight surface without tearing to help it hold its shape and rise tall in the oven instead of spreading out.
  • Cool completely. Wait at least two hours before slicing to avoid a gummy texture.

How to Make Blueberry Sourdough Bread

Here is how to make lemon blueberry sourdough bread with fresh blueberries.

1. Feed Sourdough Starter

  • Feed your sourdough starter 6-12 hours before starting to ensure it’s bubbly and active.
  • Timing will depend on your kitchen temperature.
  • In cooler kitchens (around 65-68℉), it might take 10-12 hours. In warmer kitchens (75℉), it might take just 6 hours.
An active sourdough starter in a glass mason jar.

2. Mix the Dough

  • In a large mixing bowl, whisk together the lemon zest, lemon juice, warm water, and sourdough starter.
  • Add the bread flour and kosher salt. Mix until the dough comes together into a rough, sticky mass.
  • Cover the bowl and let the dough rest for 20 minutes.
Sourdough bread dough mixed together in a bowl.

3. Stretch and Fold

  • Lightly wet your hands to prevent sticking.
  • Flatten the dough slightly and add ¼ of the blueberries into the center.
  • Perform a stretch-and-fold by grabbing one side of the dough, gently stretching it upward, and folding it over the top. Rotate the bowl 90°, add another ¼ of the blueberries, and repeat the stretch-and-fold. Continue until you've completed four folds and all blueberries are incorporated.
  • Gather the dough into a rough ball, placing it seam side down in the bowl.
  • Cover and let it rest for 20 minutes.
  • Repeat the stretch-and-fold process 3 more times, with 20-minute rests in between each round.
Fresh blueberries on top of sourdough bread dough in a mixing bowl.
Blueberry sourdough bread dough being stretched and folded in a bowl to build gluten.
Blueberry sourdough bread dough after a set of stretch and folds.

4. Bulk Fermentation

  • Cover the dough and let it rise until it doubles in size and develops visible fermentation bubbles on the surface.
  • The rise time can vary, taking anywhere from 4 to 8 hours or more, depending on the temperature of the dough and your kitchen, and the strength of your starter.
  • For an easy way to track its progress, use a straight-sided container and mark the starting level of the dough.
Lemon blueberry sourdough bread dough in a bowl before bulk fermentation.
Blueberry lemon sourdough bread dough in a bowl after bulk fermentation.

5. Pre-Shape

  • Turn the fermented dough out onto a lightly floured surface. Gently stretch it into a rectangle.
  • Fold one long side toward the center, then the other (like folding a letter). Fold each short end toward the center, flip the dough seam-side down, and gently shape it into a round ball.
  • Cover and let it rest for 15 minutes.
Blueberry sourdough bread dough stretched out into a rectangle on a floured countertop.
Blueberry sourdough bread dough being folded over itself like a letter on a floured countertop.
A shaped dough ball of blueberry lemon sourdough bread on a countertop.

6. Shape

  • Flip the dough seam-side up again and gently stretch it into a smaller rectangle.
  • If you're using a bowl or banneton, repeat the shaping process above.
  • For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.

7. Cold Proof

  • Dust your proofing basket generously with rice flour to prevent sticking.
  • Transfer the shaped dough into the basket, seam side up. Pinch the seam to seal if necessary.
  • Cover and cold proof the dough overnight in the refrigerator (about 12-16 hours).
Blueberry sourdough bread dough in a round banneton proofing basket.

8. Bake the Bread

  • Place a lidded Dutch oven inside your oven and preheat to 450℉. Let the Dutch oven heat for an extra 30-60 minutes once the oven reaches temperature.
  • Turn the dough out onto a bread sling or parchment paper. Score the top as desired with a lame or sharp knife.
  • Carefully place 2 ice cubes in the Dutch oven for steam.
  • Use the parchment or sling to transfer the dough into the hot Dutch oven. Cover immediately with the lid to trap the steam inside.
  • Bake at 450℉ for 40 minutes with the lid on. Then, remove the lid and bake for an additional 5-10 minutes or until your desired crust color is achieved.
  • Allow the bread cool on a wire rack for at least 2-4 hours before slicing and serving.
Blueberry sourdough bread dough scored on a piece of parchment paper.
A baked loaf of lemon blueberry sourdough bread in a Dutch oven.

Baker's Timeline

Here is an example of a schedule you can use to make this blueberry lemon sourdough bread.

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00 AM: Mix the dough.
  • 8:30-9:30 AM: Stretch and fold, add blueberries.
  • 9:30 AM-3:30 PM: Bulk fermentation.
  • 3:30-4:00 PM: Shape.
  • 4:00 PM-8:00 AM (Next Day): Cold proof.
  • 8:00-8:45 AM: Bake.
  • 8:45 AM-12:45 PM: Cool.

Note: Rise times will vary depending on the strength of your starter and the temperature of your kitchen and dough. It's best to use visual cues from your starter and dough rather than sticking to a strict timeline.

How to Store

Store an uncut loaf of blueberry sourdough bread at room temperature for up to 3 days. Place it in a bread box or brown paper bag to prevent it from drying out.

A sliced loaf can be stored in an airtight container at room temperature for about 2 days. For longer storage, freeze the sliced bread in a freezer-safe bag for up to 3 months.

When you’re ready to enjoy, thaw a slice at room temperature or pop it straight into the toaster.

Slices of blueberry sourdough bread. One piece of bread has cream cheese on it.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Bread Recipes

📖 Recipe

A whole loaf of blueberry sourdough bread on a wooden cutting board.
Print Pin Save

Blueberry Sourdough Bread

This Blueberry Sourdough Bread is packed with fresh blueberries, lemon juice, and zest, with no added sugar. Tangy and naturally sweet, it’s perfect for summer and tastes amazing with butter, cream cheese, or lemon curd.
Course Bread
Cuisine American
Prep Time 1 day 12 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 14 hours 45 minutes
Servings 12 slices
Calories 180kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • Zest of one lemon
  • ¼ cup (60 grams, about 1 whole lemon) lemon juice
  • 1 cup + 2 tablespoons (270 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter
  • 4 cups + 2 tablespoons (500 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • ¾ cup (170 grams) fresh blueberries
  • Rice flour for proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your sourdough starter 6-12 hours before starting to ensure it’s bubbly and active. Timing will depend on your kitchen temperature. In cooler kitchens (around 65-68℉), it might take 10-12 hours. In warmer kitchens (75℉), it might take just 6 hours.
  • In a large mixing bowl, whisk together the lemon zest, lemon juice, warm water, and sourdough starter. Add the bread flour and kosher salt. Mix until the dough comes together into a rough, sticky mass. Cover the bowl and let the dough rest for 20 minutes.
    Zest of one lemon, ¼ cup (60 grams, about 1 whole lemon) lemon juice, 1 cup + 2 tablespoons (270 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups + 2 tablespoons (500 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands to prevent sticking. Flatten the dough slightly and add ¼ of the blueberries into the center. Perform a stretch-and-fold by grabbing one side of the dough, gently stretching it upward, and folding it over the top. Rotate the bowl 90°, add another ¼ of the blueberries, and repeat the stretch-and-fold. Continue until you've completed four folds and all blueberries are incorporated. Gather the dough into a rough ball, placing it seam side down in the bowl. Cover and let it rest for 20 minutes. Repeat the stretch-and-fold process 3 more times, with 20-minute rests in between each round.
    ¾ cup (170 grams) fresh blueberries
  • Cover the dough and let it rise until it doubles in size and develops visible fermentation bubbles on the surface. The rise time can vary, taking anywhere from 4 to 8 hours or more, depending on the temperature of the dough and your kitchen, and the strength of your starter. For an easy way to track its progress, use a straight-sided container and mark the starting level of the dough.
  • Turn the fermented dough out onto a lightly floured surface. Gently stretch it into a rectangle. Fold one long side toward the center, then the other (like folding a letter). Fold each short end toward the center, flip the dough seam-side down, and gently shape it into a round ball. Cover and let it rest for 15 minutes.
  • Flip the dough seam-side up again and gently stretch it into a smaller rectangle. If you're using a bowl or banneton, repeat the shaping process above. For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.
  • Dust your proofing basket generously with rice flour to prevent sticking. Transfer the shaped dough into the basket, seam side up. Pinch the seam to seal if necessary. Cover and cold proof the dough overnight in the refrigerator (about 12-16 hours).
    Rice flour
  • Place a lidded Dutch oven inside your oven and preheat to 450℉. Let the Dutch oven heat for an extra 30-60 minutes once the oven reaches temperature.
  • Turn the dough out onto a piece of parchment paper. Score the top as desired with a lame or sharp knife. Carefully place 2 ice cubes in the Dutch oven for steam. Use the parchment paper to transfer the dough into the hot Dutch oven. Cover immediately with the lid to trap the steam inside.
    2 ice cubes
  • Bake at 450℉ for 40 minutes with the lid on. Then, remove the lid and bake for an additional 5-10 minutes or until your desired crust color is achieved.
  • Allow the bread cool on a wire rack for at least 2-4 hours before slicing and serving.

Notes

  • Storage: Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 180kcal | Carbohydrates: 36g | Protein: 6.5g | Fat: 1g | Polyunsaturated Fat: 0.5g | Sodium: 336mg | Potassium: 85mg | Fiber: 1.5g | Sugar: 2g | Vitamin C: 3.5mg | Calcium: 12mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Bread Bowls (for Soups and Dips!)

These Sourdough Bread Bowls are made with just 4 simple ingredients, including active sourdough starter. Baked in a Dutch oven to crispy perfection, they're great for soup, dips, baked brie, and more.

A sourdough bread bowl filled with buffalo chicken dip.

How cute are these sourdough bread bowls?!

I got the idea to add this recipe to the blog after seeing it pop up as one of the most requested in my sourdough Facebook group.

To keep it simple, I used my basic sourdough bread recipe as the base. I tested dividing the dough into 2, 4, and 6 pieces. I also tried open baking on a pizza stone versus in a Dutch oven.

In the end, I loved the size of 4 bread bowls, but you can make them smaller or larger based on your needs. I also found that baking in a Dutch oven gave the best results - crispy crust and great oven spring. But if you don’t have a Dutch oven or prefer open baking, that works too.

These sourdough bread bowls are perfect for soup. They're also great for dips (like buffalo chicken dip), baked brie, or even as a fun way to serve salads.

I hope you give them a try and enjoy it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Active Sourdough Starter- Use a strong, active starter for best results with this recipe. If you prefer to use discard, opt for some that’s only a few days old - just be aware that the dough may take longer to rise.
  • Bread Flour- Bread flour gives the bowls a chewy texture and helps them rise higher. If you prefer a softer, less chewy texture, you can use all-purpose flour instead.
  • Water- This recipe uses about 65% hydration, which gives you a dough that’s easy to handle and a nice, even crumb. You can adjust the water amount to make the dough drier or wetter, depending on your preference.
  • Kosher Salt- Enhances the bread's flavor. I use Diamond Crystal Kosher Salt (8.4 grams per tablespoon). If using table salt or Morton's, measure by weight or use roughly half the amount by volume.
The ingredients to make Dutch oven sourdough bread. Each ingredient is labeled with text. They include bread flour, sourdough starter, kosher salt, and water.

Tips for Success

  • Measure ingredients by weight. Use a kitchen scale for accuracy, especially for flour and water, to ensure the right dough hydration.
  • Use active sourdough starter. For the best results, use an active sourdough starter. If you want to use discard, opt for some that is only a few days old and keep in mind that it may take longer for your dough to rise.
  • Find a warm spot to rise. Let the dough rise in a warm (but not hot) place to speed up fermentation, especially in cooler weather.
  • Build tension when shaping. When shaping, create surface tension on the dough without tearing it. This helps the bread bowls rise up rather than spread out in the oven.
  • Bake in batches if needed. If your Dutch oven is small, bake the bowls in batches, keeping the unbaked dough refrigerated until you're ready to bake.
  • Cool completely. Wait at least one hour before cutting and using the bread bowls to avoid a dense, gummy texture.

How to Make Sourdough Bread Bowls

Here is how to make homemade bread bowls with sourdough starter.

1. Feed Sourdough Starter

  • Feed your sourdough starter 6-12 hours before starting. It should be bubbly and active by the time you're ready to bake.
  • In cooler kitchens (around 65-68°F), it might take 10-12 hours. In warmer kitchens (around 75°F), it might take just 6 hours.
An active sourdough starter in a glass mason jar.

2. Mix the Dough

  • In a large mixing bowl, combine the bread flour, warm water (80-90°F), active sourdough starter, and kosher salt.
  • Mix with your hands for about 5 minutes until everything is fully combined.
  • Cover the bowl and let the dough rest for 20 minutes.
The final dough after mixing in the sourdough starter and kosher salt.

3. Stretch and Fold

  • Lightly wet your hands to prevent sticking.
  • Grab one edge of the dough, stretch it up without tearing it, then fold it over the top of the dough.
  • Rotate the bowl 90° and repeat on all four sides. After completing all four folds, gather the dough into a ball, flip it seam-side down, and cover it.
  • Let it rest for 20 minutes.
  • Repeat this stretching and folding process 3 more times (for a total of 4 rounds), allowing 20-minute rests between each round.
A hand lifts a corner of the dough up out of the bowl to perform a stretch and fold.
A corner of the dough folded over itself after performing part of a stretch and fold.

4. Bulk Fermentation

  • Cover the dough and let it rise until it doubles in size and develops visible fermentation bubbles on the surface.
  • The rise time can vary, taking anywhere from 4 to 8 hours or more, depending on the temperature of the dough and your kitchen, and the strength of your starter.
  • For an easy way to track its progress, use a straight-sided container and mark the starting level of the dough.
The dough before bulk fermentation.
The dough after bulk fermentation.

5. Shape

  • Turn the fermented dough out onto a lightly floured surface.
  • Divide it into 2-6 equal pieces, depending on the size of the bread bowls you want.
  • To shape each piece, fold the edges into the center, pinch them together, then flip the dough ball seam-side down. Roll the dough on the counter to create surface tension and seal the seam.
Three pieces of sourdough bread dough on a lightly floured wooden countertop.
A piece of sourdough bread dough stretched into a rectangle with one of the long edges folded in towards the middle.
A shaped sourdough bread bowl dough ball on a wooden countertop.

6. Cold Proof

  • Line your proofing baskets (or small bowls) with a clean tea towel and dust them generously with rice flour to prevent sticking.
  • Place the shaped dough balls seam-side up in the baskets. If needed, pinch the seams to seal them.
  • Cover the baskets and place them in the refrigerator for a cold proof overnight (12-16 hours).
A shaped sourdough bread bowl dough in a cloth lined bowl to proof.

7. Bake the Bread

  • Preheat a lidded Dutch oven to 450°F, heating for an additional 30-60 minutes once the oven reaches temperature.
  • Remove the dough from the refrigerator. Turn each dough out onto individual squares of parchment paper.
  • Score a long line down the center of each dough ball.
  • Add 2 ice cubes to the preheated Dutch oven to create steam. Carefully transfer the dough (with parchment paper) into the hot Dutch oven.
  • Cover the Dutch oven with its lid and bake at 450°F for 25 minutes.
  • After 25 minutes, remove the lid and bake for an additional 5-10 minutes, or until the crust is golden brown.
  • Transfer the baked bread bowls to a wire rack and let them cool for at least 1 hour before cutting or serving.
A sourdough bread bowl dough scored on a piece of parchment paper.
Two sourdough bread bowls on a wire cooling rack.

Baker's Timeline

Here is an example of a schedule you can use to make these sourdough bread bowls.

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00 AM: Mix the dough.
  • 8:30-10:00 AM: Stretch and fold.
  • 10:00 AM-4:00 PM: Bulk fermentation.
  • 4:00-4:30 PM: Shape.
  • 4:30 PM-8:00 AM (Next Day): Cold proof.
  • 8:00-8:30 AM: Bake.
  • 8:30-9:30 AM: Cool.

Note: Rise times will vary depending on the strength of your starter and the temperature of your kitchen and dough. It's best to use visual cues from your starter and dough rather than sticking to a strict timeline.

How to Store

Allow the bread bowls to cool completely before storing them. Once cooled, place them in a paper bag or wrap them loosely in a clean kitchen towel. Store at room temperature for up to 2-3 days.

For longer storage, freeze bread bowls for up to 3 months. To freeze, wrap each bread bowl tightly in plastic wrap or aluminum foil. Place the wrapped bread bowls in a freezer-safe bag or airtight container.

When ready to enjoy, thaw at room temperature or heat them in the oven at 350°F for about 10-15 minutes to restore their crusty texture.

Two sourdough bread bowls on a wooden cutting board. One of the bowls has been hollowed out and the top is sitting over the opening.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Bread Recipes

📖 Recipe

A sourdough bread bowl filled with buffalo chicken dip.
Print Pin Save

Sourdough Bread Bowls

These Sourdough Bread Bowls are made with just 4 simple ingredients, including active sourdough starter. Baked in a Dutch oven to crispy perfection, they're great for soup, dips, baked brie, and more.
Course Appetizer, Bread
Cuisine American
Prep Time 1 day 12 hours
Cook Time 30 minutes
Cool Time 1 hour
Total Time 1 day 13 hours 30 minutes
Servings 4 bowls
Calories 518kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Instructions

  • Feed your sourdough starter 6-12 hours before starting. It should be bubbly and active by the time you're ready to bake. In cooler kitchens (around 65-68°F), it might take 10-12 hours. In warmer kitchens (around 75°F), it might take just 6 hours.
  • In a large mixing bowl, combine the bread flour, warm water (80-90°F), active sourdough starter, and kosher salt. Mix with your hands for about 5 minutes until everything is fully combined. Cover the bowl and let the dough rest for 20 minutes.
    4 ¼ cups (510 grams) bread flour, 1 ¼ cups + 2 tablespoons (330 grams) warm water, ½ cup (100 grams) active sourdough starter, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands to prevent sticking. To develop gluten, perform a “stretch and fold.” Grab one edge of the dough, stretch it up without tearing it, then fold it over the top of the dough. Rotate the bowl 90° and repeat on all four sides. After completing all four folds, gather the dough into a ball, flip it seam-side down, and cover it. Let it rest for 20 minutes. Repeat this stretching and folding process 3 more times (for a total of 4 rounds), allowing 20-minute rests between each round.
  • Cover the dough and let it rise until it doubles in size and develops visible fermentation bubbles on the surface. The rise time can vary, taking anywhere from 4 to 8 hours or more, depending on the temperature of the dough and your kitchen, and the strength of your starter. For an easy way to track its progress, use a straight-sided container and mark the starting level of the dough.
  • Turn the fermented dough out onto a lightly floured surface. Divide it into 2-6 equal pieces, depending on the size of the bread bowls you want. To shape each piece, fold the edges into the center, pinch them together, then flip the dough ball seam-side down. Roll the dough on the counter to create surface tension and seal the seam.
  • Line your proofing baskets (or small bowls) with a clean tea towel and dust them generously with rice flour to prevent sticking. Place the shaped dough balls seam-side up in the baskets. If needed, pinch the seams to seal them. Cover the baskets and place them in the refrigerator for a cold proof overnight (12-16 hours).
    Rice flour
  • The next day, place a lidded Dutch oven inside the oven and preheat it to 450°F. Let the Dutch oven heat for an extra 30-60 minutes once the oven reaches temperature.
  • When you’re ready to bake, remove the dough from the refrigerator. Depending on the size of your Dutch oven, you may need to bake in batches - keep any unbaked dough in the refrigerator until you're ready to use it. Turn the dough out from the proofing baskets onto small individual squares of parchment paper. Use a lame (or a sharp knife) to score a long line down the center of each dough ball. Add 2 ice cubes to the preheated Dutch oven to create steam. Carefully transfer the doughs, with the parchment paper, into the hot Dutch oven.
    Ice cubes
  • Cover the Dutch oven with its lid and bake at 450°F for 25 minutes. After 25 minutes, remove the lid and bake for an additional 5-10 minutes, or until the crust is golden brown.
  • Transfer the baked bread bowls to a wire rack and let them cool for at least 1 hour before cutting or serving.

Notes

  • Storage: Store uncut bread bowls at room temperature for 2-3 days or freeze for up to 3 months.

Nutrition

Serving: 1bowl | Calories: 518kcal | Carbohydrates: 102g | Protein: 20g | Fat: 2.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 1008mg | Potassium: 209mg | Fiber: 4.5g | Sugar: 0.5g | Calcium: 32mg | Iron: 7.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Multigrain Sourdough Bread

This Multigrain Sourdough Bread is made with whole wheat flour, along with a blend of whole grains and seeds, for a healthy, hearty loaf that’s perfect for sandwiches or toast.

Three slicing of multigrain sourdough bread on a cutting board next to half of a loaf.

If I could only keep one type of bread in my freezer, it would definitely be this multigrain sourdough bread.

As a dietitian, I tend to gravitate toward high-fiber, whole grain bread. And I find this one has the perfect mix of great flavor, a hearty texture, and wonderful health benefits.

I first started making this recipe after visiting the King Arthur Baking popup in Boston, where I picked up a big bag of their Harvest Grain Blend. This blend is packed with oats, rye flakes, flaxseed, sunflower seeds, and more.

As soon as I got home, I couldn’t wait to start experimenting by adding it to different doughs.

The combination of half whole wheat flour, half bread flour, and the grain blend worked so well that I knew I had to share it on the blog. I love it so much, I’m already on my fourth or fifth loaf in just over a month.

I’ve been enjoying it toasted with peanut butter nearly every day. It’s also fantastic for sandwiches, charcuterie boards, and dipping.

I’m so excited to share my recipe for multigrain sourdough bread with you today. I hope you give it a try and enjoy it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Active Sourdough Starter- This multigrain sourdough loaf relies on a strong, bubbly, and active starter for a good rise. If you prefer to use discard, opt for some that’s only a few days old - just be aware that the dough may take longer to rise.
  • Bread Flour- Using about half bread flour balances the hearty, denser whole wheat flour, resulting in a taller, more airy loaf.
  • Whole Wheat Flour- Whole wheat flour gives this seeded sourdough bread a nutty flavor and hearty texture. Don't be afraid to play around with the ratio of bread flour to whole wheat flour to suit your tastes.
  • Grain Blend- Feel free to use up to ½ cup of your favorite grain or seed blend in this recipe. I used King Arthur Baking's Harvest Grains Blend, which includes oats, millet, rye, wheat, flax, poppy, sesame, and sunflower seeds.
  • Water- This recipe uses about 75% hydration, but the dough is still easy to handle because whole wheat flour absorbs more water. Feel free to adjust the hydration level to what works best for you.
  • Kosher Salt- Enhances the flavor of the bread. I use Diamond Crystal Kosher Salt, which is about 8.4 grams per tablespoon. If you're using table salt or Morton's brand, be sure to measure by weight or use about half the amount.
The ingredients to make multigrain sourdough bread. Each ingredient is labeled with text. They include bread flour, whole wheat flour, multigrain blend, active sourdough starter, water, and kosher salt.

Tips for Success

  • Use active sourdough starter. For the best results, use an active sourdough starter. If you want to use discard, opt for some that is only a few days old and keep in mind that it may take longer for your dough to rise.
  • Try higher hydration. Whole grains absorb more water, so aim for a hydration level of at least 70–75% to promote better gluten development.
  • Don't skip autolyse. Be sure to mix the flour and water and let it sit for about one hour before adding the starter and salt. This hydrates the grains, softens the dough, and improves gluten development.
  • Find a warm spot to rise. Let the dough rise in a warm (not hot) place, especially in cooler weather, to speed up fermentation.
  • Watch the fermentation time. Whole wheat doughs may ferment more quickly due to their higher nutrient content. Monitor closely to avoid overproofing, which can result in a denser loaf.
  • Build tension when shaping. When shaping, create surface tension on the dough without tearing it. This helps the loaf rise up rather than spread out in the oven.
  • Cool completely. Wait at least two hours before slicing to avoid a gummy texture.

How to Make Multigrain Sourdough Bread

Here is how to make sourdough multigrain bread.

1. Feed Sourdough Starter

  • Feed your sourdough starter 6-12 hours before starting to ensure it’s bubbly and active.
  • Timing will depend on your kitchen temperature.
  • In cooler kitchens (around 65-68℉), it might take 10-12 hours. In warmer kitchens (75℉), it might take just 6 hours.
An active sourdough starter in a glass mason jar.

2. Autolyse

  • About one hour before your starter is ready, combine bread flour, whole wheat flour, grain blend, and water in a large mixing bowl.
  • Mix until no dry flour remains.
  • Cover the bowl and let it rest for 1 hour. This helps hydrate the grains and kickstart gluten development.
Bread flour, whole wheat flour, multigrain blend, and water mixed together in a bowl for the autolyse step of making seeded sourdough bread.

3. Mix the Dough

  • Add your active sourdough starter and kosher salt to the bowl.
  • Use your hands to mix for about 5 minutes until everything is fully combined.
  • Cover the bowl and let the dough rest for 20 minutes.
Active sourdough starter and kosher salt added to the mixing bowl with the flour and water.
The mixed multigrain sourdough dough in a bowl.

4. Stretch and Fold

  • Lightly wet your hands to prevent sticking.
  • Perform a “stretch and fold”: Grab one edge of the dough, stretch it upwards without tearing it, and fold it over the top. Rotate the bowl 90° and repeat on all four sides.
  • Gather the dough into a ball and flip it seam-side down in the bowl.
  • Cover and let it rest for 20 minutes.
  • Repeat this stretch-and-fold process a total of 4 times, with 20-minute rests between each round.
The dough being stretched and folded in a mixing bowl.

5. Bulk Fermentation

  • Cover the dough and let it rise until it doubles in size and develops visible fermentation bubbles on the surface.
  • The rise time can vary widely, taking anywhere from 4 to 8 hours or more, depending on the temperature of your kitchen and the strength of your starter.
  • For an easy way to track its progress, use a straight-sided container and mark the starting level of the dough.
The multigrain sourdough dough in a mixing bowl before bulk fermentation.
The fully fermented dough in a mixing bowl.

6. Pre-Shape

  • Turn the fermented dough out onto a lightly floured surface.
  • Gently pull it into a large rectangle.
  • Fold one long edge toward the center, then the other, like folding a letter. Then, fold each short end towards the center in the same manner.
  • Flip the dough seam-side down, gently shaping it into a ball.
  • Cover and let it rest for 15 minutes.
The dough stretched out into a rectangle on a floured surface.
The dough folded over itself into thirds on a floured counter.
The dough shaped into a boule on a countertop.

7. Shape

  • Flip the dough seam-side up again and gently stretch it into a smaller rectangle.
  • If you're using a bowl or banneton, repeat the shaping process above.
  • For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.

8. Cold Proof

  • Dust your proofing basket generously with rice flour to prevent sticking.
  • Transfer the shaped dough into the basket, seam side up. Pinch the seam to seal if necessary.
  • Cover and cold proof the dough overnight in the refrigerator (about 12-16 hours).
The shaped dough in a banneton bread basket.

9. Bake the Bread

  • Place a lidded Dutch oven inside your oven and preheat to 450℉. Let the Dutch oven heat for an extra 30-60 minutes once the oven reaches temperature.
  • Turn the dough out onto a bread sling or parchment paper. Score the top as desired with a lame or sharp knife.
  • Carefully place 2 ice cubes in the Dutch oven for steam.
  • Use the parchment or sling to transfer the dough into the hot Dutch oven. Cover immediately with the lid to trap the steam inside.
  • Bake at 450℉ for 40 minutes with the lid on. Then, remove the lid and bake for an additional 5-10 minutes or until your desired crust color is achieved.
  • Allow the bread cool on a wire rack for at least 2-4 hours before slicing and serving.
The scored dough on a bread sling ready to be baked.
A baked loaf of multigrain sourdough bread on a wire cooling rack.

Baker's Timeline

Here is an example of a schedule you can use to make this seeded sourdough bread.

  • 8:00 PM (Night Before): Feed your starter.
  • 7:00-8:00 AM: Autolyse.
  • 8:00 AM: Mix the dough.
  • 8:30-9:30 AM: Stretch and fold.
  • 9:30 AM-3:30 PM: Bulk fermentation.
  • 3:30-4:00 PM: Shape.
  • 4:00 PM-8:00 AM (Next Day): Cold proof.
  • 8:00-8:45 AM: Bake.
  • 8:45 AM-12:45 PM: Cool.

Note: Rise times will vary depending on the strength of your starter and the temperature of your kitchen and dough. It's best to use visual cues from your starter and dough rather than sticking to a strict timeline.

How to Store

  • Uncut Loaf- Keep the unsliced multigrain sourdough bread at room temperature in a bread box or on the counter for up to 3 days.
  • Sliced Bread- Store slices in an airtight container at room temperature for up to 2 days.
  • Freeze- For longer storage, freeze the sliced bread in a freezer-safe container for up to 3 months. When ready to enjoy, thaw at room temperature or warm briefly in the microwave.
A loaf of multigrain sourdough bread cut into five slices on a cutting board.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Bread Recipes

📖 Recipe

Three slicing of multigrain sourdough bread on a cutting board next to half of a loaf.
Print Pin Save

Multigrain Sourdough Bread

This Multigrain Sourdough Bread is made with whole wheat flour, along with a blend of whole grains and seeds, for a healthy, hearty loaf that’s perfect for sandwiches or toast.
Course Bread
Cuisine American
Prep Time 1 day 12 hours
Cook Time 50 minutes
Cool Time 2 hours
Total Time 1 day 14 hours 50 minutes
Servings 12 slices
Calories 200kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 ¼ cups (270 grams) bread flour
  • 2 cups (240 grams) whole wheat flour
  • ½ cup (80 grams) grain blend choose your favorite mix; King Arthur Baking's Harvest Grains Blend is a great option
  • 1 ½ cups + 2 tablespoons (390 grams) water
  • ½ cup (100 grams) active sourdough starter
  • 4 teaspoons (11 grams) Diamond Crystal Kosher Salt use about half the volume if substituting with Morton's kosher salt or table salt
  • Rice flour for dusting proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your sourdough starter 6-12 hours before starting to ensure it’s bubbly and active. Timing will depend on your kitchen temperature. In cooler kitchens (around 65-68℉), it might take 10-12 hours. In warmer kitchens (75℉), it might take just 6 hours.
  • About one hour before your starter is ready, combine bread flour, whole wheat flour, grain blend, and water in a large mixing bowl. Mix until no dry flour remains. Cover the bowl and let it rest for 1 hour. This helps hydrate the grains and kickstart gluten development.
    2 ¼ cups (270 grams) bread flour, 2 cups (240 grams) whole wheat flour, ½ cup (80 grams) grain blend, 1 ½ cups + 2 tablespoons (390 grams) water
  • Add your active sourdough starter and kosher salt to the bowl. Use your hands to mix for about 5 minutes until everything is fully combined. Cover the bowl and let the dough rest for 20 minutes.
    ½ cup (100 grams) active sourdough starter, 4 teaspoons (11 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands to prevent sticking. Perform a “stretch and fold”: grab one edge of the dough, stretch it upwards without tearing it, and fold it over the top. Rotate the bowl 90° and repeat on all four sides. Gather the dough into a ball and flip it seam-side down in the bowl. Cover and let it rest for 20 minutes. Repeat this stretch-and-fold process a total of 4 times, with 20-minute rests between each round.
  • Cover the dough and let it rise until it doubles in size and develops visible fermentation bubbles on the surface. The rise time can vary widely, taking anywhere from 4 to 8 hours or more, depending on the temperature of your kitchen and the strength of your starter. For an easy way to track its progress, use a straight-sided container and mark the starting level of the dough.
  • Turn the fermented dough out onto a lightly floured surface. Gently pull it into a large rectangle. Fold one long edge toward the center, then the other, like folding a letter. Then, fold each short end towards the center in the same manner. Flip the dough seam-side down, gently shaping it into a ball. Cover and let it rest for 15 minutes.
  • Flip the dough seam-side up and gently stretch it into a smaller rectangle. If you're using a bowl or banneton, repeat the shaping process above. For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.
  • Dust your proofing basket generously with rice flour to prevent sticking. Transfer the shaped dough into the basket, seam side up. Pinch the seam to seal if necessary. Cover and cold proof the dough overnight in the refrigerator (about 12-16 hours).
    Rice flour
  • Place a lidded Dutch oven inside your oven and preheat to 450℉. Let the Dutch oven heat for an extra 30-60 minutes once the oven reaches temperature.
  • Turn the dough out onto a bread sling or parchment paper. Score the top as desired with a lame or sharp knife. Carefully place 2 ice cubes in the Dutch oven for steam. Use the parchment or sling to transfer the dough into the hot Dutch oven. Cover immediately with the lid to trap the steam inside.
    2 ice cubes
  • Bake at 450℉ for 40 minutes with the lid on. Then, remove the lid and bake for an additional 5-10 minutes or until your desired crust color is achieved.
  • Allow the bread cool on a wire rack for at least 2-4 hours before slicing and serving.

Notes

  • For the best results, use a kitchen scale to measure your ingredients.
  • Storage: Store the uncut loaf at room temperature for up to 3 days, or freeze it for up to 3 months. Sliced sourdough can be kept in an airtight container at room temperature for up to 2 days, or frozen for up to 3 months. Avoid refrigerating sourdough bread, as it can dry out the loaf.

Nutrition

Serving: 1slice | Calories: 200kcal | Carbohydrates: 38.5g | Protein: 7.5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 370mg | Potassium: 122mg | Fiber: 3.5g | Calcium: 18mg | Iron: 1.2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

How to Make Sourdough Breadcrumbs

Sourdough Breadcrumbs are a quick and easy way to use up leftover sourdough bread. Whether fresh or dried, they’re simple to make and so much better than store-bought.

Sourdough breadcrumbs on a baking sheet with a metal spoon scooping some up.

I don’t often have leftover sourdough bread. But when I do, it’s almost always the heel pieces that get skipped for a fresh loaf. I used to give this stale sourdough to my chickens before I realized how perfect it is for making breadcrumbs.

Sourdough breadcrumbs are so handy to have around. I use them all the time in homemade meatballs or sprinkled on top of mac and cheese. They're not only easy to make, but they also taste so much better than store-bought.

Plus, they keep well and are freezer-friendly, so you can always have some on hand.

Use them fresh right after blending, or dry them in the oven for a crispy coating on meat, seafood, or veggies. You can even season them with dried herbs, garlic, or chili flakes to make them your own.

Trust me - once you make these sourdough breadcrumbs, you’ll never want to go back. I hope you give it a try and enjoy having this homemade pantry staple in your kitchen as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredient & Equipment Notes

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

  • Sourdough Bread- Use any leftover sourdough bread you like - classic, sandwich, multigrain, or whole wheat all work well. Around 200 grams of bread makes about 3 cups of fresh breadcrumbs or 2 ⅓ cups of dried breadcrumbs.
  • Seasonings (Optional)- Adding fresh or dried herbs and spices is a great way to flavor your homemade sourdough breadcrumbs.
  • Equipment- You'll need a food processor or blender, a baking sheet (if drying), and an airtight container for storage.
Four slices of sourdough sandwich bread on a white plate with the text "sourdough bread" above it.

Tips for Success

  • Use stale bread. Stale sourdough works best for breadcrumbs - it blends easier and gives a crunchier texture.
  • Don't over-blend. Pulse the bread in the food processor instead of blending continuously to avoid ending up with breadcrumbs with too fine a texture.
  • Stir occasionally. If drying breadcrumbs in the oven, stir them occasionally for even crisping.
  • Cool completely before storing. Let dried breadcrumbs cool completely before storing them to avoid condensation and keep them fresh longer.

How to Make Sourdough Breadcrumbs

Here is how to make homemade breadcrumbs with sourdough bread.

Step 1: Prep the bread. Cut fresh or stale sourdough bread into small cubes or tear into chunks.

Two slices of sourdough bread and sourdough bread cubes on a bamboo cutting board.

Step 2: Blend the bread. Place the bread chunks into a food processor or blender. Add any desired seasonings, then pulse until the breadcrumbs reach your preferred texture. If using fresh breadcrumbs, incorporate them immediately into your recipe or store them in an airtight container for up to 3 days.

Fresh sourdough breadcrumbs in the bowl of a food processor.

Step 3: Dry the breadcrumbs (optional). If drying, spread breadcrumbs evenly on a rimmed baking sheet. Bake at 250°F for 20-30 minutes, stirring every 10 minutes, until fully dried. Allow the dried breadcrumbs to cool completely before storing.

Fresh sourdough breadcrumbs spread out on a baking sheet before being dried.
Dried sourdough breadcrumbs on a baking sheet with a metal spoon scooping some up.

How to Store

Store fresh breadcrumbs in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, freeze for up to 3 months.

Dried breadcrumbs can be kept at room temperature for up to 2 weeks or frozen for up to 3 months.

What to Do with Sourdough Breadcrumbs

Homemade sourdough breadcrumbs are a kitchen staple with endless uses. Here are a few ideas to get you started:

  • Use in meatballs, burger patties, or meatloaf as a binder.
  • Top casseroles, mac and cheese, or pasta dishes.
  • Coat chicken, pork, fish, shrimp, or sliced vegetables.
  • Use as a filling in stuffed mushrooms or peppers.
  • Toast and sprinkle over roasted veggies, soups, or salads for added texture.
A white bowl filled with spaghetti and Dutch oven meatballs in tomato sauce.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Leftover Sourdough Recipes

📖 Recipe

Sourdough breadcrumbs on a baking sheet with a metal spoon scooping some up.
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Sourdough Breadcrumbs

Sourdough Breadcrumbs are a quick and easy way to use up leftover sourdough bread. Whether fresh or dried, they’re simple to make and so much better than store-bought.
Course Bread, Ingredient
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 cups (fresh)
Calories 142kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 4 slices (200 grams) sourdough bread
  • ½-1 teaspoon herbs and spices optional for seasoning

Instructions

  • Cut fresh or stale sourdough bread into small cubes or tear into chunks.
  • Place the bread chunks into a food processor or blender. Add any desired seasonings, then pulse until the breadcrumbs reach your preferred texture. If using fresh breadcrumbs, incorporate them immediately into your recipe or store them in an airtight container for up to 3 days.
    4 slices (200 grams) sourdough bread, ½-1 teaspoon herbs and spices
  • If drying, spread breadcrumbs evenly on a rimmed baking sheet. Bake at 250°F for 20-30 minutes, stirring every 10 minutes, until fully dried. Allow the dried breadcrumbs to cool completely before storing.

Notes

  • Yield: 4 slices (200 grams) of sourdough bread yield approximately 3 cups of fresh breadcrumbs or 2 ⅓ cups of dried breadcrumbs.
  • Storage: Store fresh breadcrumbs in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 3 months. Dried breadcrumbs can be kept at room temperature for up to 2 weeks or frozen for up to 3 months.

Nutrition

Serving: 1cup | Calories: 142kcal | Carbohydrates: 28.5g | Protein: 4.5g | Fat: 0.5g | Polyunsaturated Fat: 0.5g | Sodium: 287mg | Potassium: 39mg | Fiber: 1g | Calcium: 7mg | Iron: 1.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Granola

This Sourdough Granola is crispy, sweet, and so simple to make. A great way to use up your sourdough discard, it can easily be customized with your favorite mix-ins for a homemade snack that tastes way better than store-bought.

Sourdough granola on a parchment-lined baking sheet with a metal spatula underneath some of the granola.

I’m all about simple sourdough discard recipes. While I love making loaves of sourdough bread, there’s something especially exciting about a recipe that comes together the same day.

This sourdough granola is the perfect way to use up extra discard when you're short on time.

It’s ready in about an hour, easy to make, and customizable with whatever ingredients you have on hand. Plus, it makes a big batch that keeps for weeks (if it lasts that long!) and makes a great gift for Christmas, birthdays, or just because.

I love adding this granola to yogurt, oatmeal, or smoothies or just enjoying it as a healthy snack.

So, if you're looking for a quick way to use up some extra sourdough starter, give my sourdough discard granola recipe a try. I think you'll really love it!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Sourdough Discard- A great way to use up extra starter. It adds moisture and a subtle tang to the granola.
  • Rolled Oats- Use old-fashioned rolled oats as the granola base for the best texture and crunch.
  • Chopped Nuts- Nuts like pecans, macadamias, almonds, or walnuts add crunch and healthy fats. Chop them finely to help form clusters.
  • Seeds- Pepitas and sunflower seeds are excellent choices, but you can also use sesame, chia, or flaxseeds.
  • Ground Flaxseed or Chia Seeds- These add fiber and omega-3s and help bind the granola. Flaxseed gives a nutty flavor, while chia adds more crunch.
  • Dried Cranberries- These add sweetness and a chewy texture. Swap with raisins or other chopped dried fruit, but mix them in after baking to prevent burning.
  • Maple Syrup- Sweetens and binds the granola into clusters. Swap with honey or agave syrup, or use brown or granulated sugar dissolved in the melted butter.
  • Butter- Adds richness and helps the granola crisp up. Use melted coconut oil or vegetable oil for a dairy-free option.
  • Cinnamon- Adds warmth and flavor. Try nutmeg, cardamom, or other warm spices for a twist.
  • Kosher Salt- Balances sweetness and enhances flavor. Reduce the amount slightly if using table salt to avoid over-salting.
The ingredients to make sourdough granola. Each ingredient is labeled with text. They include rolled oats, nuts, cinnamon, flaxseed, sourdough discard, maple syrup, seeds, butter, salt, and dried fruit.

How to Customize Your Sourdough Granola

One of the best things about sourdough granola is how easy it is to make your own!

A basic granola recipe uses 6 cups of dry ingredients to 1 cup of wet ingredients, with 3 cups of the dry ingredients being rolled oats.

Beyond rolled oats, you can mix and match your favorite add-ins to create a granola that’s uniquely yours. Here are some options to consider:

  • Nuts: Almonds, pecans, walnuts, cashews, hazelnuts, macadamia nuts, peanuts.
  • Seeds: Pepitas, sunflower seeds, sesame seeds, chia seeds, ground flaxseed.
  • Grains: Quinoa flakes, puffed rice, puffed millet.
  • Spices: Ground cinnamon, nutmeg, cardamom, ginger, pumpkin pie spice.
  • Coconut: Unsweetened shredded coconut or coconut flakes.

Some ingredients are best added after baking to prevent them from melting or burning. These include:

  • Dried Fruit: Cranberries, raisins, chopped dates, apricots, cherries.
  • Chocolate: Chocolate chips, white chocolate, cacao nibs, peanut butter chips.
  • Other Goodies: Candied ginger, yogurt-covered raisins, mini marshmallows.

By sticking to this ratio and getting creative with your mix-ins, you’ll never get bored with your homemade sourdough granola!

Tips for Success

  • Use older sourdough discard. Your sourdough starter doesn’t need to be freshly fed for this recipe. Week-old discard works perfectly and adds a subtle tangy flavor.
  • Press together for clusters. To create those coveted granola clusters, press the mixture firmly onto the baking sheet before baking and again after stirring.
  • Stir gently. Stir the granola gently and avoid breaking up large clumps too much.
  • Keep an eye on baking time. Ovens can vary, so check the granola a few minutes early during the final round of baking to avoid burning.
  • Cool completely. Let the granola cool fully on the baking sheet before transferring it to a container so it stays crispy.

How to Make Sourdough Granola

Here is how to make homemade granola with sourdough discard.

Step 1: Preheat the oven. Preheat your oven to 300℉. Line a rimmed baking sheet with parchment paper and set it aside.

Step 2: Mix dry ingredients. In a large mixing bowl, combine the rolled oats, chopped nuts, seeds, ground flaxseed or chia seeds, cinnamon, and kosher salt. Stir until evenly mixed.

Oats, nuts, seeds, and other dry ingredients in a glass mixing bowl.

Step 3: Combine wet ingredients. In a separate bowl, whisk together the maple syrup, sourdough discard, and melted butter until smooth.

Maple syrup, sourdough discard, and butter mixed together in a small glass bowl.

Step 4: Mix wet and dry ingredients. Pour the wet mixture into the bowl of dry ingredients. Stir well to coat all the dry ingredients evenly.

The sourdough granola mixture in a glass bowl with a rubber spatula sticking out to the left.

Step 5: Transfer to baking sheet. Transfer the granola mixture onto the prepared baking sheet. Spread it out into a ½-inch thick oval and press it gently to help it stick together - this will create clusters as it bakes.

The sourdough granola mixture spread out on a parchment-lined baking sheet.

Step 6: Bake the granola. Bake the granola for 45 minutes, gently stirring every 15 minutes. After stirring, press the mixture back together with a spatula to encourage clusters. Keep an eye on the granola during the last 15 minutes of baking to prevent burning.

Step 7: Add dried fruit or chocolate. Sprinkle the dried cranberries (or your choice of dried fruit or chocolate chips) over the hot granola when it comes out of the oven. Stir gently to mix them in.

The baked sourdough granola sprinkled with dried cranberries on a parchment-lined baking sheet.

Step 8: Cool and enjoy. Allow the granola to cool completely on the baking sheet. Once cooled, transfer it to an airtight container for storage.

A hand holding up a clear gift bag full of sourdough granola.

How to Store

Store your sourdough discard granola in an airtight container at room temperature for 2 to 4 weeks.

For longer storage, place it in a freezer-safe container and freeze for up to 3 months. When ready to enjoy, thaw at room temperature and, if needed, re-crisp in a 300℉ oven.

A hand holding up a sourdough granola cluster.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Snack Recipes

📖 Recipe

Sourdough granola on a parchment-lined baking sheet with a metal spatula underneath some of the granola.
Print Pin Save

Sourdough Granola

This Sourdough Granola is crispy, sweet, and so simple to make. A great way to use up your sourdough discard, it can easily be customized with your favorite mix-ins for a homemade snack that tastes way better than store-bought.
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5 cups
Calories 807kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 3 cups (240 grams) rolled oats
  • 1 cup (120 grams) chopped nuts I used a mix of pecans and macadamia nuts
  • 1 cup (120 grams) pepitas or sunflower seeds or coconut flakes
  • ½ cup (50 grams) ground flaxseed or chia seeds
  • 1 teaspoon ground cinnamon
  • 1 teaspoon Diamond Crystal Kosher Salt
  • ¾ cup (235 grams) maple syrup or honey
  • ¼ cup (60 grams) sourdough starter discard
  • 4 tablespoons (57 grams) unsalted butter melted
  • ½ cup (80 grams) dried cranberries or your favorite chopped dried fruit or chocolate chips

Instructions

  • Preheat your oven to 300℉. Line a rimmed baking sheet with parchment paper and set it aside.
  • In a large mixing bowl, combine the rolled oats, chopped nuts, seeds, ground flaxseed or chia seeds, cinnamon, and kosher salt. Stir until evenly mixed.
    3 cups (240 grams) rolled oats, 1 cup (120 grams) chopped nuts, 1 cup (120 grams) pepitas or sunflower seeds, ½ cup (50 grams) ground flaxseed, 1 teaspoon ground cinnamon, 1 teaspoon Diamond Crystal Kosher Salt
  • In a separate bowl, whisk together the maple syrup, sourdough discard, and melted butter until smooth.
    ¾ cup (235 grams) maple syrup, 4 tablespoons (57 grams) unsalted butter, ¼ cup (60 grams) sourdough starter discard
  • Pour the wet mixture into the bowl of dry ingredients. Stir well to coat all the dry ingredients evenly.
  • Transfer the granola mixture onto the prepared baking sheet. Spread it out into a ½-inch thick oval and press it gently to help it stick together - this will create clusters as it bakes.
  • Bake the granola for 45 minutes, gently stirring every 15 minutes. After stirring, press the mixture back together with a spatula to encourage clusters. Keep an eye on the granola during the last 15 minutes of baking to prevent burning.
  • Sprinkle the dried cranberries (or your choice of dried fruit or chocolate chips) over the hot granola when it comes out of the oven. Stir gently to mix them in.
    ½ cup (80 grams) dried cranberries
  • Allow the granola to cool completely on the baking sheet. Once cooled, transfer it to an airtight container for storage.

Notes

  • Storage: Store in an airtight container at room temperature or freeze for up to 3 months. Thaw at room temperature and, if needed, re-crisp in a 300℉ oven.
  • Customize: A basic granola recipe uses 6 cups of dry ingredients to about 1 cup of wet ingredients, with 3 cups of the dry ingredients being rolled oats. Get creative with your mix-ins and customize your own granola mix (see blog post above for some fun ideas!)

Nutrition

Serving: 1cup | Calories: 807kcal | Carbohydrates: 92g | Protein: 18.5g | Fat: 44.5g | Saturated Fat: 10g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 17g | Cholesterol: 24.5mg | Sodium: 242mg | Potassium: 668mg | Fiber: 13.5g | Sugar: 42g | Calcium: 140mg | Iron: 5.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

15 Sourdough Christmas Cookies to Bake This Holiday Season

These Sourdough Christmas Cookies put a tangy spin on your holiday favorites! From classics like gingerbread to fun twists like peanut butter and jelly thumbprints, these sourdough discard cookie recipes are sure to add cheer to your holiday season.

Four images of various cookies with a text box in the center that reads "15 Sourdough Christmas Cookies." The cookies include peanut butter blossoms, molasses, gingerbread, and white chocolate macadamia nut.

As a sourdough food blogger, the holiday baking season is always the most exciting time of year. To get my recipes ready, I have to start testing them months in advance.

So, this October, I spent the month experimenting with sourdough cookie recipes for Christmas - and I’m so excited to finally share the results with you, just in time for the holidays!

These sourdough Christmas cookies add a fun, tangy twist to your holiday favorites. Plus, they're a great way to put that extra sourdough starter to good use and prevent waste.

From classics like gingerbread and snickerdoodles to unique treats like my peanut butter and jelly thumbprints (which taste just like a PB&J sandwich!), these sourdough cookies are perfect for cookie boxes, gift exchanges, or a festive Christmas party.

So, without further ado, here’s a roundup of my favorite sourdough Christmas cookie recipes to bring some extra cheer to your dessert table this holiday season!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

15 Sourdough Christmas Cookie Recipes

1. Sourdough Gingerbread Cookies

These soft, spiced sourdough gingerbread cookies are perfect for cutting into shapes and decorating.

Several sourdough gingerbread cookies on a piece of wrinkled parchment paper on a countertop. The cookies are cut into gingerbread men and have a simple face and three button design on them.
Sourdough Gingerbread Cookies
These Sourdough Gingerbread Cookies are a must-bake this holiday season! Perfect for cut-out shapes and decorating, they’ll fill your kitchen with the cozy scents of cinnamon and ginger. Plus, you’ll be putting that sourdough discard to good use.
Get the recipe
Several sourdough gingerbread cookies on a piece of wrinkled parchment paper on a countertop. The cookies are cut into gingerbread men and have a simple face and three button design on them.

2. Molasses Sourdough Cookies

These sourdough molasses cookies are soft, chewy, and full of warming spices. With the added tang of sourdough, they offer a slight complexity that enhances their flavor.

Sourdough molasses crinkle cookies on a piece of wrinkled parchment paper on a countertop.
Sourdough Molasses Cookies
These Sourdough Molasses Cookies are soft, chewy, and full of warmly spiced molasses flavor. With their crackled tops and sparkly sugar coating, they're perfect for the holidays.
Get the recipe
A hand holding up a single molasses sourdough crinkle cookie.

3. Sourdough Snickerdoodles

Crisp on the edges, soft in the center, and rolled in cinnamon sugar - sourdough snickerdoodle cookies are a must-bake this holiday season. The sourdough discard gives these snickerdoodles their signature tangy favor.

A hand holding up a sourdough snickerdoodle cookie that has been split in half to show the texture of the inside.
Sourdough Snickerdoodle Cookies
These Sourdough Snickerdoodle Cookies use sourdough discard in place of the cream of tartar to give them their signature tang. Their soft, chewy texture and warm cinnamon-sugar coating make them the perfect festive treat for the holiday season.
Get the recipe
Sourdough snickerdoodle cookies on a countertop.

4. White Chocolate Candy Cane Sourdough Cookies

A festive combination of white chocolate and peppermint! These cookies are loaded with crushed candy canes and chocolate chips, making them the ultimate holiday treat.

A hand holding up a peppermint white chocolate sourdough cookie that's been split in half to show the interior texture.
White Chocolate Peppermint Sourdough Cookies
These White Chocolate Peppermint Sourdough Cookies are the ultimate Christmas treat. With a mint chocolate cookie base, crunchy candy cane pieces, and sweet white chocolate chips, they’re soft, chewy, and full of festive holiday flavors.
Get the recipe
Sourdough peppermint chocolate cookies on a small white plate.

5. Peanut Butter Blossom Sourdough Cookies

Peanut butter lovers will swoon over these soft, chewy cookies with a Hershey’s Kiss on top. The tangy sourdough pairs perfectly with the rich peanut butter for a delightful contrast in flavor.

Several sourdough peanut butter blossom cookies on a piece of parchment paper on a countertop.
Sourdough Peanut Butter Blossom Cookies
These Sourdough Peanut Butter Blossom Cookies put a tangy twist on the classic Christmas cookie recipe. Made with sourdough discard, natural peanut butter, and Hershey's Kisses, they're sure to be a favorite on your holiday dessert table this year.
Get the recipe
Three sourdough peanut butter blossom cookies on a piece of parchment paper on a counter.

6. Sourdough Shortbread Cookies

Buttery, crumbly, and melt-in-your-mouth delicious - these shortbread sourdough cookies get an extra touch of depth thanks to the sourdough. They’re a simple yet elegant addition to your holiday cookie spread.

Golden brown sourdough discard shortbread cookies decorated with three small indents spread out across a sheet of parchment paper.
Sourdough Shortbread Cookies
These Sourdough Shortbread Cookies are buttery and lightly sweetened with a deliciously crispy, melt-in-your-mouth texture. Made with just six ingredients, including sourdough discard, they’re the perfect Christmas cookies to enjoy with a cup of tea or coffee.
Get the recipe
A stack of five sourdough shortbread cookies split in half to show the texture. There are several more cookies out of focus in the background.

7. Sourdough Oatmeal Cookies

Chewy and hearty sourdough oatmeal cookies are a holiday classic. You can even add raisins, chocolate chips, or both!

Seven sourdough oatmeal cookies on a piece of parchment paper surrounded by extra chocolate chips. One of the cookies has a bite taken out of it.
Sourdough Oatmeal Cookies
These Sourdough Oatmeal Cookies are a quick, easy, and delicious way to use up your excess sourdough discard. Made with hearty rolled oats and melty chocolate chips (or raisins), they have a soft, chewy texture and just the right amount of sweetness.
Get the recipe
A stack of three sourdough oatmeal cookies on a piece of parchment paper. There are more cookies and a few chocolate chips out of focus in the background.

8. White Chocolate Macadamia Sourdough Cookies

A rich and decadent cookie featuring creamy white chocolate chips paired with the buttery crunch of macadamia nuts.

Several sourdough white chocolate macadamia cookies laid out on a counter top.
Sourdough White Chocolate Macadamia Nut Cookies
These Sourdough White Chocolate Macadamia Nut Cookies are rich, buttery, and packed with creamy white chocolate chips and toasted macadamias. With soft, chewy centers and crispy edges, these no-chill cookies are the perfect way to use up your sourdough discard.
Get the recipe
Two sourdough white chocolate macadamia nut cookies split in half and stacked on top of each other.

9. Sourdough Chocolate Chip Cookies

Who doesn’t love a classic chocolate chip cookie? These chocolate chip sourdough cookies are made with sourdough discard and brown butter for a perfectly soft, chewy cookie with crispy edges.

A hand holding up four halves of two sourdough chocolate chip cookies to show the texture of the inside of the cookie.
Sourdough Chocolate Chip Cookies
These Sourdough Chocolate Chip Cookies are perfectly soft and chewy with the most deliciously crispy edges and plenty of ooey-gooey chocolate chips. Made with nutty brown butter and tangy sourdough discard, their rich, buttery, and complex flavor sets them apart from classic chocolate chip cookies.
Get the recipe
Five sourdough chocolate chip cookies on a crinkled piece of parchment paper.

10. Raspberry Almond Thumbprint Sourdough Cookies

These sourdough thumbprint cookies are a beautiful combination of fruity raspberry jam and almond flavor. The buttery sourdough base adds a unique tang, making each bite a perfect balance of sweet, tart, and nutty.

Several sourdough thumbprint cookies on a piece of parchment paper on a counter.
Sourdough Thumbprint Cookies
These Sourdough Thumbprint Cookies are sweet and buttery, with a delicious raspberry almond flavor. Made with sourdough discard, they're a fun twist on a classic Christmas cookie recipe you'll want to enjoy all season long.
Get the recipe
A sourdough thumbprint cookie with raspberry jam filling split in half to show the texture. There are several more cookies out of focus in the background.

11. Sourdough Peanut Butter Thumbprint Cookies

Another thumbprint cookie recipe, these sourdough peanut butter thumbprint cookies with raspberry jam filling taste just like a peanut butter and jelly sandwich!

A sourdough peanut butter and jam cookie split in half with several more cookies out of focus in the background.
Sourdough Peanut Butter and Jelly Cookies
These Sourdough Peanut Butter and Jelly Cookies use sourdough discard and creamy natural peanut butter for a fun twist on a classic dessert. With a sweet jam filling, every bite tastes just like a peanut butter and jelly sandwich.
Get the recipe
Several sourdough peanut butter and jelly cookies on a cutting board.

12. Sourdough Sugar Cookies

No holiday cookie tray is complete without sugar cookies! You can roll these sourdough sugar cookies out and cut them into fun shapes. Decorate with sprinkles or icing for a fun holiday activity with the kids.

A pile of plain sourdough sugar cookies next to a few that are frosted with rainbow sprinkles.
Sourdough Sugar Cookies
These Sourdough Sugar Cookies are soft and chewy with a subtle sourdough flavor. Made with sourdough discard and brown butter, they can be frosted and decorated to celebrate any occasion.
Get the recipe
Several sourdough sugar cookies displayed on a piece of crinkled parchment paper on a wooden countertop. Some of the sugar cookies are decorated with frosting and rainbow sprinkles.

13. Lemon Sourdough Cookies

These bright and zesty sourdough lemon cookies are a refreshing change from heavier holiday treats. The tangy lemon pairs wonderfully with the sourdough flavor, creating a light, citrusy cookie that’s both sweet and tart.

Three sourdough lemon cookies on a piece of wrinkled parchment paper. One of the cookies is split in half to show the texture of the inside.
Sourdough Lemon Cookies
These Sourdough Lemon Cookies are soft, sweet, and bursting with a bright lemon flavor from fresh zest and juice - all with the unique tang of sourdough discard! Drizzled with lemon icing, they’re easy to make and perfect for any occasion.
Get the recipe
Sourdough lemon cookies with lemon icing on a piece of wrinkled parchment paper.

14. Peanut Butter Sourdough Cookies

These sourdough peanut butter cookies have a rich, nutty flavor with the added tang of sourdough. Super soft and full of peanut butter goodness, they'll certainly become a staple in your holiday cookie jar.

Five peanut butter cookie halves stacked on top of each other. Out of focus in the background is a small white plate filled with more cookies.
Sourdough Peanut Butter Cookies
These Sourdough Peanut Butter Cookies are soft and chewy with a balanced salty-sweet flavor. Made with natural peanut butter and excess sourdough discard, this easy sourdough discard recipe is perfect for beginners.
Get the recipe
A small plate of sourdough peanut butter cookies.

15. Sourdough Double Chocolate Cookies

For chocolate lovers, these double chocolate sourdough cookies are an absolute must. They’re like the perfect mashup of a classic chocolate chip cookie and a fudgy brownie.

A stack of sourdough double chocolate cookies on a piece of wrinkled parchment paper.
Sourdough Chocolate Cookies
These Sourdough Chocolate Cookies are made with sourdough discard, Dutch-processed cocoa, and chocolate chips for an ultra-rich, chocolatey flavor. They’re soft, chewy, and easy to make ahead - or skip the chilling and bake right away for a quick treat!
Get the recipe
A hand holding two sourdough double chocolate cookies split in half to show the texture.

Sourdough Christmas Cookies List

  1. Gingerbread Cookies
  2. Molasses Cookies
  3. Snickerdoodles
  4. White Chocolate Peppermint Cookies
  5. Peanut Butter Blossoms
  6. Shortbread Cookies
  7. Oatmeal Cookies
  8. White Chocolate Macadamia Nut Cookies
  9. Chocolate Chip Cookies
  10. Raspberry Almond Thumbprint Cookies
  11. Peanut Butter and Jelly Thumbprint Cookies
  12. Sugar Cookies
  13. Lemon Cookies
  14. Peanut Butter Cookies
  15. Double Chocolate Cookies

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].

Sourdough Chocolate Cookies

These Sourdough Chocolate Cookies are made with sourdough discard, Dutch-processed cocoa, and chocolate chips for an ultra-rich, chocolatey flavor. They’re soft, chewy, and easy to make ahead - or skip the chilling and bake right away for a quick treat!

A hand holding two sourdough double chocolate cookies split in half to show the texture.

This holiday season, I’ve been busy testing lots of new sourdough Christmas cookie recipes. And these sourdough chocolate cookies have quickly become one of my new favorites.

They have the soft, chewy texture of a classic chocolate chip cookie with crispy edges, but also a fudgy, brownie-like quality. It’s the perfect mix of both desserts in one delicious cookie.

Made with Dutch-processed cocoa powder and semi-sweet chocolate chips, these sourdough double chocolate cookies are packed with rich chocolate taste. Unlike natural cocoa powder, Dutch-processed cocoa is treated to reduce its acidity, giving it a smoother, more balanced flavor.

The chocolate flavor is so rich in this sourdough cookie recipe that you don’t really taste any sourdough tang. Adding the sourdough discard here mainly helps you use up any extra starter you might have from other bakes, especially around the holidays.

So, whether you're looking for a decadent chocolate dessert for yourself or to share with family and friends, I hope you give my sourdough chocolate cookie recipe a try!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Sourdough Discard- Adding sourdough discard is a great way to use up extra starter without waste. In these double chocolate cookies, the rich chocolate flavor mostly hides the sourdough tang.
  • Dutch-Processed Cocoa Powder- Dutch-processed cocoa is less acidic than natural cocoa, giving these cookies a smoother, more balanced chocolate taste.
  • Semi-Sweet Chocolate Chips- I prefer using semi-sweet or dark chocolate in these sourdough chocolate cookies for a rich flavor that complements the cocoa without being too sweet.
  • Butter- Be sure to use softened butter so it blends easily into the dough.
  • All-Purpose Flour- All-purpose flour provides structure and a soft, chewy texture. For best results, measure it by weight or use the spoon-and-level method.
  • Granulated & Brown Sugar- Combining both sugars gives the cookies a balanced sweetness and a chewy texture.
  • Baking Soda- Baking soda helps the cookies spread and creates a soft, chewy center with slightly crisp edges.
  • Kosher Salt- I use Diamond Crystal Kosher Salt. If substituting with Morton's or table salt, use a bit less or weigh it in grams to avoid over-salting.
The ingredients to make sourdough chocolate cookies. Each ingredient is labeled with text. They include granulated sugar, brown sugar, eggs, butter, sourdough discard, cocoa powder, vanilla, baking soda, all-purpose flour, salt, and chocolate chips.

Tips for Success

  • Measure ingredients by weight. Measuring by weight gives you consistent results every time and helps achieve the perfect texture.
  • Use Dutch-processed cocoa. Dutch-processed cocoa is less acidic than natural cocoa powder, which gives the cookies a richer, more balanced chocolate flavor.
  • Chill the dough (if you can!). While optional, chilling the dough allows the flavors to develop and helps keep the cookies from spreading too much in the oven.
  • Top with extra chocolate chips. Pressing a few extra chips onto each cookie before baking gives them a beautiful, bakery-style look.

How to Make Sourdough Chocolate Cookies

Here is how to make double chocolate cookies with sourdough discard.

Step 1: Mix dry ingredients. In a small bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt. Set aside.

The dry ingredients in a glass mixing bowl.

Step 2: Combine wet ingredients. In a large mixing bowl, use a hand mixer (or stand mixer) to cream together the softened butter, brown sugar, and granulated sugar until well combined. Add the eggs, beating well until light and fluffy. Then, mix in the sourdough discard and vanilla extract until smooth.

The wet ingredients in a glass mixing bowl.

Step 3: Mix cookie dough. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a thick dough forms and no dry flour remains visible. Gently fold in the chocolate chips until evenly distributed throughout the dough.

Sourdough chocolate cookie dough in a glass mixing bowl.
Double chocolate sourdough cookie dough in a glass mixing bowl with a rubber spatula sticking out to the left.

Step 4: Chill the dough. For the best flavor and texture, cover the dough and refrigerate for at least 1 hour (or up to 48 hours). If you’re short on time, you can bake the dough immediately as long as it’s not overly soft.

Step 5: Portion cookie dough. When ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper. Use a tablespoon or small cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. For a pretty finish, press a few extra chocolate chips on top of each dough ball if desired.

Step 6: Bake the cookies. Bake for 9-11 minutes or until the edges are set and the centers are just slightly underbaked.

Eight sourdough chocolate cookie dough balls on a parchment-lined baking sheet.

Step 7: Cool. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Baked sourdough double chocolate chip cookies on a wire cooling rack.

How to Store

Store sourdough double chocolate chip cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies for up to 6 months. Thaw at room temperature before serving.

If you want to make the dough ahead, you can keep it in the fridge for up to 2 days or freeze it for up to 2 months. For easy baking later, I suggest freezing the dough in pre-portioned balls.

A stack of sourdough double chocolate cookies on a piece of wrinkled parchment paper.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Cookie Recipes

📖 Recipe

A hand holding two sourdough double chocolate cookies split in half to show the texture.
Print Pin Save
5 from 1 vote

Sourdough Chocolate Cookies

These Sourdough Chocolate Cookies are made with sourdough discard, Dutch-processed cocoa, and chocolate chips for an ultra-rich, chocolatey flavor. They’re soft, chewy, and easy to make ahead - or skip the chilling and bake right away for a quick treat!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 32 cookies
Calories 202kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Instructions

  • In a small bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt. Set aside.
    2 ¼ cups (270 grams) all-purpose flour, ½ cup (60 grams) Dutch-processed cocoa, 1 teaspoon (5 grams) baking soda, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
  • In a large mixing bowl, use a hand mixer (or stand mixer) to cream together the softened butter, brown sugar, and granulated sugar until well combined. Add the eggs, beating well until light and fluffy. Mix in the sourdough discard and vanilla extract until smooth.
    1 cup (226 grams, 2 sticks) unsalted butter, ¾ cup (150 grams) brown sugar, ¾ cup (150 grams) granulated sugar, 2 large (100 grams) eggs, ⅓ cup (75 grams) sourdough starter discard, 2 teaspoons vanilla extract
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a thick dough forms and no dry flour remains visible. Gently fold in the chocolate chips until evenly distributed throughout the dough.
    2 cups (448 grams) semi-sweet chocolate chips
  • For the best flavor and texture, cover the dough and refrigerate for at least 1 hour (or up to 48 hours). If you’re short on time, you can bake the dough immediately as long as it’s not overly soft.
  • When ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper.
  • Use a tablespoon or small cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. For a pretty finish, press a few extra chocolate chips on top of each dough ball if desired.
  • Bake for 9-11 minutes or until the edges are set and the centers are just slightly underbaked.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Storage: Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 6 months.
  • Make Ahead: Prepare cookie dough and store it in the refrigerator for up to 2 days or freeze for up to 2 months.

Nutrition

Serving: 1cookie | Calories: 202kcal | Carbohydrates: 26g | Protein: 2.5g | Fat: 10.5g | Saturated Fat: 6.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 80mg | Potassium: 164mg | Fiber: 1g | Sugar: 17.5g | Calcium: 11mg | Iron: 1.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Gingerbread Cookies

These Sourdough Gingerbread Cookies are a must-bake this holiday season! Perfect for cut-out shapes and decorating, they’ll fill your kitchen with the cozy scents of cinnamon and ginger. Plus, you’ll be putting that sourdough discard to good use.

Several sourdough gingerbread cookies on a piece of wrinkled parchment paper on a countertop. The cookies are cut into gingerbread men and have a simple face and three button design on them.

The holidays are upon us, and what better way to celebrate than with a batch of warm, spicy gingerbread cookies?

These sourdough gingerbread cookies combine the classic flavors of ginger, cinnamon, and molasses with a touch of tang from sourdough discard. They’re perfect for cutting into little sourdough gingerbread men and decorating with royal icing.

I’ll be honest - I’m not the best at decorating cookies. It took me much longer than I’d like to admit just to add a simple smiley face and three buttons to the gingerbread cookies for this blog post.

But there’s something so fun and festive about gathering with friends and family during the holidays to make and decorate gingerbread cookies, especially when they’re homemade with sourdough.

So, gather your loved ones, and let’s get baking! These sourdough gingerbread cookies are sure to add warmth and cheer to your holiday celebrations this season.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Sourdough Discard- Using sourdough starter discard in gingerbread cookies is a fantastic way to use up what you have in the fridge. The discard mainly adds moisture to the dough since the spices overpower its flavor.
  • Molasses- Molasses give gingerbread cookies their signature flavor. For this recipe, choose unsulphured molasses, such as Grandma's Original Molasses.
  • Brown Sugar- Adds moisture and a rich flavor to the cookies. You can use light or dark brown sugar.
  • Ground Spices- These cookies are packed with spices, mainly ginger and cinnamon, along with a bit of allspice, cloves, and nutmeg for extra warmth and flavor.
  • All-Purpose Flour- Gingerbread cookies need a higher ratio of flour to keep their shape while baking, so it’s essential to measure it accurately. I recommend weighing the flour with a food scale or lightly spooning it into a measuring cup and leveling it off for the best results.
  • Butter- This recipe uses just the right amount of butter to keep the cookies moist while preventing them from spreading too much in the oven.
  • Egg Yolk- I call for only the egg yolk in this recipe because the sourdough discard already contains water. This helps keep the cookie dough from becoming too wet.
  • Vanilla Extract- A little vanilla adds warmth and rounds out the flavor of the cookies.
  • Kosher Salt- I use Diamond Crystal Kosher Salt. You may want to use a little less if you’re using a different type (like table salt or Morton’s).
The ingredients to make sourdough gingerbread cookies. Each ingredient is labeled with text. They include sourdough discard, brown sugar, vanilla extract, molasses, all-purpose flour, baking soda, spices, salt, egg, and butter.

Tips for Success

  • Measure ingredients accurately. Gingerbread cookies can dry out easily because of the higher flour content, so make sure to measure the flour carefully to avoid overly dry cookies.
  • Chill the dough. Chill the dough for at least 3 hours to help prevent the cookies from spreading too much in the oven. Chilling also makes the dough easier to roll and cut.
  • Roll evenly. Roll the dough to an even thickness of about ¼ inch to ensure all the cookies bake evenly.
  • Keep cookie shapes consistent. Use cookie cutters of similar sizes so the cookies finish baking at the same time.
  • Monitor baking time. Start checking the cookies at the lower end of the baking time. They should just begin to brown around the edges. Avoid overbaking to prevent dryness.
  • Adjust royal icing consistency. Use thicker icing for outlining and thinner icing for filling in shapes.

How to Make Sourdough Gingerbread Cookies

Here is how to make gingerbread cookies with sourdough discard.

The dry ingredients in a glass mixing bowl.

Step 2: Mix wet ingredients. In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and brown sugar until light and fluffy. Add the molasses, egg yolk, sourdough discard, and vanilla extract to the butter mixture. Beat together until everything is well combined.

The wet ingredients combined in a glass mixing bowl.

Step 3: Combine wet and dry ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until a thick cookie dough forms and no dry flour remains.

Sourdough gingerbread cookie dough in a glass mixing bowl.

Step 4: Chill the dough. Divide the dough in half and place each half onto a large piece of plastic wrap. Shape each half into a rectangle about one inch thick. Wrap the dough tightly and refrigerate for at least 3 hours or up to 2 days for convenience.

Sourdough gingerbread cookie dough formed into a rectangle and wrapped in plastic wrap.

Step 5: Preheat oven. When you're ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper.

Step 6: Roll out and cut cookie dough. On a lightly floured surface, roll out one piece of dough at a time to about ¼ inch thick. Be careful not to use too much flour, as this can dry out the cookies. Use your favorite cookie cutters to cut the dough into shapes. Gather and re-roll any scraps to make more cookies.

Gingerbread cookie dough rolled out on a counter with three gingerbread men cut out of it.

Step 7: Bake cookies. Place the cut-out cookies on the prepared baking sheet, spacing them about 1 inch apart. If the dough feels warm, refrigerate the cut cookies for about 20 minutes before baking to help prevent spreading. Bake for 7-9 minutes or until the edges are just slightly brown.

Step 8: Cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. It’s essential to let them cool completely before icing to avoid melting the decoration.

Six sourdough gingerbread cookies cut into gingerbread men on a parchment-lined baking sheet.
Baked sourdough gingerbread man cookies on a parchment-lined baking sheet.

How to Make Royal Icing for Decorating

Decorating gingerbread cookies with royal icing is a fun way to add a festive touch to these classic Christmas cookies. Here’s an easy step-by-step guide for making a basic royal icing. You can customize the icing with different flavor extracts and food coloring if desired.

  • Whisk egg whites. In a mixing bowl, beat the egg white until frothy.
  • Add powdered sugar. Gradually add powdered sugar, about ¼ to ½ cup at a time, to prevent lumps. Once fully incorporated, add vanilla extract.
  • Adjust consistency. Adjust the icing consistency as needed, using more powdered sugar to thicken or water to thin.
  • Decorate. Once the cookies are completely cool, decorate them as desired with the royal icing.
Frothy egg whites in a glass mixing bowl.
Royal icing for decorating gingerbread cookies in a glass mixing bowl.

How to Store

Sourdough gingerbread cookies can be stored in an airtight container at room temperature for up to 3 days. After that, they may start to dry out.

For longer storage, freeze the cookies in a freezer-safe plastic bag or container for up to 3 months. Thaw at room temperature before eating.

Sourdough gingerbread men with a simple smiley face and three button design.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Cookie Recipes

📖 Recipe

Several sourdough gingerbread cookies on a piece of wrinkled parchment paper on a countertop. The cookies are cut into gingerbread men and have a simple face and three button design on them.
Print Pin Save

Sourdough Gingerbread Cookies

These Sourdough Gingerbread Cookies are a must-bake this holiday season! Perfect for cut-out shapes and decorating, they’ll fill your kitchen with the cozy scents of cinnamon and ginger. Plus, you’ll be putting that sourdough discard to good use.
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 10 minutes
Chill Time 3 hours
Total Time 3 hours 55 minutes
Servings 24 4-inch gingerbread men
Calories 177kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Gingerbread Cookie Ingredients

  • 4 cups (480 grams) all-purpose flour plus more for dusting
  • 1 teaspoon baking soda
  • 1 teaspoon Diamond Crystal Kosher Salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 10 tablespoons (141 grams) unsalted butter softened
  • ¾ cup (150 grams) brown sugar packed
  • ⅔ cup (200 grams) unsulphured molasses
  • 1 large (18 grams) egg yolk
  • ½ cup (100 grams) sourdough starter discard
  • 1 teaspoon vanilla extract

Royal Icing Ingredients

  • 1 large egg white
  • 1 ¼ cups (150 grams) powdered sugar plus more to adjust consistency
  • 1 teaspoon vanilla extract
  • Water to adjust consistency if needed

Instructions

For the Gingerbread Cookies

  • In a medium bowl, whisk together the flour, baking soda, kosher salt, and spices. Set aside.
    4 cups (480 grams) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt, 1 tablespoon ground ginger, 1 tablespoon ground cinnamon, ½ teaspoon ground allspice, ½ teaspoon ground cloves, ¼ teaspoon ground nutmeg
  • In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and brown sugar until light and fluffy. Add the molasses, egg yolk, sourdough discard, and vanilla extract to the butter mixture. Beat together until everything is well combined.
    10 tablespoons (141 grams) unsalted butter, ¾ cup (150 grams) brown sugar, ⅔ cup (200 grams) unsulphured molasses, 1 large (18 grams) egg yolk, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
  • Gradually add the dry ingredients to the wet ingredients, mixing until a thick cookie dough forms and no dry flour remains.
  • Divide the dough in half and place each half onto a large piece of plastic wrap. Shape each half into a rectangle about one inch thick. Wrap the dough tightly and refrigerate for at least 3 hours or up to 2 days for convenience.
  • When you're ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper.
  • On a lightly floured surface, roll out one piece of dough at a time to about ¼ inch thick. Be careful not to use too much flour, as this can dry out the cookies. Use your favorite cookie cutters to cut the dough into shapes. Gather and re-roll any scraps to make more cookies.
  • Place the cut-out cookies on the prepared baking sheet, spacing them about 1 inch apart. If the dough feels warm, refrigerate the cut cookies for about 20 minutes before baking to help prevent spreading. Bake for 7-9 minutes or until the edges are just slightly brown.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. It’s essential to let them cool completely before icing to avoid melting the decoration.

For the Royal Icing (Optional)

  • While the cookies cool, prepare the royal icing. In a mixing bowl, beat the egg white until frothy. Gradually add powdered sugar, about ¼ to ½ cup at a time, to prevent lumps. Once incorporated, add vanilla extract and adjust the icing consistency as needed, using more powdered sugar to thicken or water to thin.
    1 large egg white, 1 ¼ cups (150 grams) powdered sugar, 1 teaspoon vanilla extract, Water to adjust consistency
  • Once the cookies are completely cool, decorate them as desired with the royal icing.

Notes

  • Storage: Store cookies in an airtight container at room temperature for up to 3 days. After that, they may start to dry out. For longer storage, freeze the cookies in a freezer-safe bag or container for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 177kcal | Carbohydrates: 30.5g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Monounsaturated Fat: 1.5g | Cholesterol: 20mg | Sodium: 104mg | Potassium: 111mg | Fiber: 1g | Sugar: 12.5g | Calcium: 25.5mg | Iron: 0.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Snickerdoodle Cookies

These Sourdough Snickerdoodle Cookies use sourdough discard in place of the cream of tartar to give them their signature tang. Their soft, chewy texture and warm cinnamon-sugar coating make them the perfect festive treat for the holiday season.

Sourdough snickerdoodle cookies on a countertop.

What exactly is a snickerdoodle?

When I decided to make sourdough snickerdoodles for my sourdough cookie recipe collection, I realized I wasn’t entirely sure myself! I knew they were a type of sugar cookie rolled in cinnamon sugar, but I wanted to understand what makes a snickerdoodle… well, a snickerdoodle.

It turns out, snickerdoodles are known not just for their cinnamon-sugar coating, but also for their signature tangy flavor, which typically comes from cream of tartar.

Since I’m not a fan of buying ingredients I rarely use, I thought, why not swap the cream of tartar for sourdough discard? It’s a great way to add that tangy flavor and use up extra starter!

These sourdough snickerdoodle cookies came out perfect - soft and chewy with a cozy cinnamon flavor, a hint of tang from the discard, and a rich, nutty depth from the brown butter. You can bake them the same day or let the dough chill for up to two days to develop even more flavor.

So, whether you're looking for a new favorite Christmas cookie or just craving a sweet cinnamon treat this holiday season, I hope you'll give my sourdough snickerdoodle recipe a try! I think you’ll find them as irresistible as I do.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Sourdough Discard- Instead of the usual cream of tartar, these snickerdoodle cookies get their signature tang from sourdough discard. It’s a fun twist that uses up excess starter and adds a unique layer of flavor.
  • Cinnamon Sugar- Rolling each dough ball in cinnamon sugar gives these cookies their classic warm and cozy snickerdoodle flavor.
  • All-Purpose Flour- To keep the cookies soft (not dry), measure the flour carefully by weighing it or gently spooning it into your measuring cup and leveling it off.
  • Butter- Browned butter takes these cookies up a notch, adding a rich, nutty flavor. It also removes excess moisture from the dough, creating a chewier texture.
  • Granulated Sugar- This sweetens the cookies and also helps give them a soft, chewy bite.
  • Baking Soda + Powder- This combination helps the cookies spread and rise just right, creating that beautiful, cracked top while keeping them light and tender.
  • Kosher Salt- I use Diamond Crystal Kosher Salt. If you're using table salt, use about half the amount.
The ingredients to make sourdough snickerdoodles. Each ingredient is labeled with text. They include granulated sugar, eggs, cinnamon, all-purpose flour, vanilla, butter, sourdough discard, kosher salt, baking soda, and baking powder.

Tips for Success

  • Measure ingredients accurately. Too much flour can make the cookies dry. For best results, weigh the flour using a scale or spoon it into a measuring cup and level it off.
  • Brown the butter. This step removes water and brings out a rich, nutty flavor essential for the cookie’s depth and soft, chewy texture - don’t skip it!
  • Chill the dough. Chilling for at least an hour makes the dough easier to handle and helps the cookies hold their shape. Chill up to 48 hours if you want an extra tangy flavor.
  • Don't overbake. Take the cookies out when the edges are just turning golden. They’ll firm up as they cool.

How to Make Sourdough Snickerdoodle Cookies

Here is how to make snickerdoodle cookies with sourdough discard.

Step 1: Brown the butter. In a small saucepan over medium-low heat, melt the butter. Keep whisking it frequently as it continues to cook. After a few minutes, the butter solids will turn a deep golden brown and develop a nutty aroma. Transfer the browned butter to a small bowl to prevent it from overcooking. Let it cool completely until solidified. For faster cooling, place the bowl of butter in an ice bath, stirring until solid.

Browned butter in a glass measuring cup.
Brown butter in a glass measuring cup after cooling and solidifying.

Step 2: Mix dry ingredients. In a separate bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Set aside.

The dry ingredients mixed together in a glass bowl.

Step 3: Combine wet ingredients. In a large mixing bowl, use a hand mixer or stand mixer to cream the solidified browned butter with the granulated sugar until smooth. Beat in the eggs until the mixture is light and fluffy. Add the sourdough discard and vanilla extract, mixing until well combined.

The wet ingredients creamed together in a glass mixing bowl.

Step 4: Make cookie dough. Gradually add the dry ingredients to the wet mixture, mixing until a thick dough forms with no dry flour remaining. Cover the bowl and chill the dough in the fridge for at least 1 hour, or up to 48 hours if you prefer a stronger sourdough flavor.

Sourdough snickerdoodle cookie dough in a glass mixing bowl.

Step 5: Prepare cinnamon sugar. While the dough is chilling, combine ¼ cup of granulated sugar with the cinnamon in a small bowl. Set aside.

Step 6: Preheat oven. When ready to bake, preheat your oven to 375°F and line a baking sheet with parchment paper.

A mixture of cinnamon and granulated sugar in a pink mixing bowl.

Step 7: Portion and roll in cinnamon sugar. Scoop heaping tablespoons of chilled dough and roll them into balls. Roll each ball in the cinnamon sugar mixture until fully coated. Place them about 2 inches apart on the prepared baking sheet.

A sourdough snickerdoodle cookie dough ball being rolled in cinnamon sugar in a small mixing bowl.
Sourdough snickerdoodle cookie dough balls on a parchment-lined baking sheet.

Step 8: Bake cookies. Bake for 9–11 minutes or until the edges are golden, centers are set, and tops are slightly cracked.

Step 9: Cool and enjoy. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Baked sourdough snickerdoodles on a parchment-lined baking sheet.

How to Store

Store your sourdough snickerdoodles in an airtight container at room temperature for up to one week. For longer storage, you can freeze them in a freezer-safe container for up to 6 months - just thaw at room temperature when you’re ready to serve.

You can also make the dough ahead! Either keep it in the fridge for up to 2 days or freeze it for up to 2 months. For easier baking later, I recommend rolling the dough into balls before freezing.

A hand holding up a sourdough snickerdoodle cookie that has been split in half to show the texture of the inside.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Cookie Recipes

📖 Recipe

Sourdough snickerdoodle cookies on a countertop.
Print Pin Save

Sourdough Snickerdoodle Cookies

These Sourdough Snickerdoodle Cookies use sourdough discard in place of the cream of tartar to give them their signature tang. Their soft, chewy texture and warm cinnamon-sugar coating make them the perfect festive treat for the holiday season.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes
Servings 32 cookies
Calories 142kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Snickerdoodle Cookie Ingredients

Cinnamon Sugar Ingredients

  • ¼ cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  • In a small saucepan over medium-low heat, melt the butter. Keep whisking it frequently as it continues to cook. After a few minutes, the butter solids will turn a deep golden brown and develop a nutty aroma. Transfer the browned butter to a small bowl to prevent it from overcooking. Let it cool completely until solidified. For faster cooling, place the bowl of butter in an ice bath, stirring until solid.
    1 cup (226 grams, 2 sticks) unsalted butter
  • In a separate bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Set aside.
    2 ¾ cups (330 grams) all-purpose flour, 1 teaspoon (5 grams) baking soda, ½ teaspoon (2 grams) baking powder, ½ teaspoon (2 grams) Diamond Crystal Kosher Salt
  • In a large mixing bowl, use a hand mixer or stand mixer to cream the solidified browned butter with the granulated sugar until smooth. Beat in the eggs until the mixture is light and fluffy. Add the sourdough discard and vanilla extract, mixing until well combined.
    1 ½ cups (300 grams) granulated sugar, 2 large (100 grams) eggs, ½ cup (100 grams) sourdough starter discard, 2 teaspoons vanilla extract
  • Gradually add the dry ingredients to the wet mixture, mixing until a thick dough forms with no dry flour remaining. Cover the bowl and chill the dough in the fridge for at least 1 hour, or up to 48 hours if you prefer a stronger sourdough flavor.
  • While the dough is chilling, combine ¼ cup of granulated sugar with the cinnamon in a small bowl. Set aside.
    ¼ cup granulated sugar, 1 tablespoon ground cinnamon
  • When ready to bake, preheat the oven to 375℉ and line a baking sheet with parchment paper.
  • Scoop heaping tablespoons of chilled dough and roll them into balls. Roll each ball in the cinnamon sugar mixture until fully coated. Place them about 2 inches apart on the prepared baking sheet.
  • Bake for 9–11 minutes or until the edges are golden, centers are set, and tops are slightly cracked.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Storage: Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 6 months. 
  • Make Ahead: Prepare cookie dough and store it in the refrigerator for up to 48 hours or freeze for up to 2 months.

Nutrition

Serving: 1cookie | Calories: 142kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 69mg | Potassium: 13mg | Sugar: 11g | Calcium: 11mg | Iron: 0.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

White Chocolate Peppermint Sourdough Cookies

These White Chocolate Peppermint Sourdough Cookies are the ultimate Christmas treat. With a mint chocolate cookie base, crunchy candy cane pieces, and sweet white chocolate chips, they’re soft, chewy, and full of festive holiday flavors.

A small white plate filled with sourdough peppermint white chocolate chip cookies.

I was working on my sourdough double chocolate cookie recipe, listening to Christmas music, and feeling super festive. That’s when the idea hit me - why not give this dough a fun holiday twist and turn it into a sourdough Christmas cookie?

So, I swapped the semi-sweet chocolate for white chocolate chips, added a touch of peppermint extract, and sprinkled crushed peppermint candy on top to make these white chocolate peppermint sourdough cookies.

Of course, sourdough discard is added to the cookie dough. But that’s mostly just to use up any leftover starter from your other bakes. The holiday flavors really steal the show in this recipe, so you don’t taste much tang at all.

Sweet, minty, and full of rich chocolate flavors, these sourdough cookies are sure to be a hit at all your Christmas parties. I hope you try them this holiday season and enjoy them as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Sourdough Discard- Adding sourdough discard helps use up extra starter and prevent waste. The chocolate and peppermint flavors in the cookies mostly mask the sourdough taste.
  • Dutch-Processed Cocoa Powder- Dutch-processed cocoa is less acidic than natural cocoa, giving the cookies a smoother, more balanced chocolate flavor.
  • White Chocolate Chips- I used white chocolate chips for this recipe, but feel free to swap in white chocolate chunks or chopped baking chocolate for a different texture.
  • Peppermint Candy- You can use either crushed peppermint starlight candies or candy canes - both add the perfect holiday crunch and minty flavor.
  • Butter- Make sure your butter is softened so it mixes easily into the dough.
  • All-Purpose Flour- All-purpose flour provides structure and a soft, chewy texture. For best results, measure it by weight or use the spoon-and-level method.
  • Granulated & Brown Sugar- Combining both sugars gives the cookies a balanced sweetness and a chewy texture.
  • Baking Soda- Baking soda helps the cookies spread and creates a soft, chewy center with slightly crisp edges.
  • Kosher Salt- I use Diamond Crystal Kosher Salt. If substituting with Morton's or table salt, use a bit less or weigh it in grams to avoid over-salting.
The ingredients to make sourdough chocolate peppermint cookies with white chocolate chips. Each ingredient is labeled with text. They include peppermint candy, butter, granulated and brown sugar, eggs, vanilla and peppermint extract, sourdough discard, cocoa powder, baking soda, all-purpose flour, salt, and white chocolate.

Tips for Success

  • Crushed peppermint candy. Sprinkle crushed peppermint candy on the cookies right after they come out of the oven. The heat helps the candy stick better.
  • Measure ingredients by weight. Measuring by weight gives you consistent results every time and helps achieve the perfect texture.
  • Use Dutch-processed cocoa. Dutch-processed cocoa is less acidic than natural cocoa powder, which gives the cookies a richer, more balanced chocolate flavor.
  • Chill the dough. For the best texture and flavor, refrigerate the dough for at least 1 hour (or up to 48 hours). This helps the flavors develop and prevents the cookies from spreading too much during baking.
  • Spacing the cookies. Be sure to space your cookie dough balls about 2 inches apart on the baking sheet so the cookies don't run into each other.

How to Make White Chocolate Peppermint Sourdough Cookies

Here is how to make peppermint white chocolate cookies with sourdough discard.

Step 1: Mix dry ingredients. In a small bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt. Set aside.

The dry ingredients in a glass mixing bowl.

Step 2: Combine wet ingredients. In a large mixing bowl, use a hand mixer (or stand mixer) to cream together the softened butter, brown sugar, and granulated sugar until well combined. Add the eggs, beating well until light and fluffy. Mix in the sourdough discard, vanilla extract, and peppermint extract until smooth.

The wet ingredients in a glass mixing bowl.

Step 3: Mix cookie dough. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a thick dough forms and no dry flour remains visible. Gently fold in the white chocolate chips until evenly distributed throughout the dough.

Sourdough chocolate cookie dough in a glass mixing bowl.
Sourdough chocolate cookie dough with white chocolate chips in a glass mixing bowl with a rubber spatula sticking out to the left.

Step 4: Chill the dough. For the best flavor and texture, cover the dough and refrigerate for at least 1 hour (or up to 48 hours). If you’re short on time, you can bake the dough immediately as long as it’s not overly soft.

Step 5: Portion cookie dough. When ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper. Use a tablespoon or small cookie scoop to drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Cookie dough balls on a parchment-lined baking sheet.

Step 6: Bake the cookies. Bake the cookies for 9-11 minutes or until the centers are just set. While the cookies are still hot, sprinkle them with crushed peppermint candy so it sticks.

Step 7: Cool. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Baked sourdough white chocolate chip chocolate cookies sprinkled with crushed peppermint candy on a parchment-lined baking sheet.

How to Store

Store sourdough white chocolate peppermint cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies for up to 6 months. Thaw at room temperature before serving.

If you want to make the dough ahead, you can keep it in the fridge for up to 2 days or freeze it for up to 2 months. For easy baking later, I suggest freezing the dough in pre-portioned balls.

A hand holding up a peppermint white chocolate sourdough cookie that's been split in half to show the interior texture.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Cookie Recipes

📖 Recipe

Sourdough peppermint chocolate cookies on a small white plate.
Print Pin Save
5 from 1 vote

White Chocolate Peppermint Sourdough Cookies

These White Chocolate Peppermint Sourdough Cookies are the ultimate Christmas treat. With a mint chocolate cookie base, crunchy candy cane pieces, and sweet white chocolate chips, they’re soft, chewy, and full of festive holiday flavors.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 32 cookies
Calories 228kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 ¼ cups (270 grams) all-purpose flour
  • ¼ cup (60 grams) Dutch-processed cocoa
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
  • 1 cup (226 grams, 2 sticks) unsalted butter softened
  • ¾ cup (150 grams) brown sugar
  • ¾ cup (150 grams) granulated sugar
  • 2 large (100 grams) eggs
  • ⅓ cup (75 grams) sourdough starter discard
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 cups (448 grams) white chocolate chips
  • ½ cup crushed candy cane or peppermint starlight candies

Instructions

  • In a small bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt. Set aside.
    2 ¼ cups (270 grams) all-purpose flour, ¼ cup (60 grams) Dutch-processed cocoa, 1 teaspoon (5 grams) baking soda, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
  • In a large mixing bowl, use a hand mixer (or stand mixer) to cream together the softened butter, brown sugar, and granulated sugar until well combined. Add the eggs, beating well until light and fluffy. Mix in the sourdough discard, vanilla extract, and peppermint extract until smooth.
    1 cup (226 grams, 2 sticks) unsalted butter, ¾ cup (150 grams) brown sugar, ¾ cup (150 grams) granulated sugar, 2 large (100 grams) eggs, 1 teaspoon vanilla extract, 1 teaspoon peppermint extract, ⅓ cup (75 grams) sourdough starter discard
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a thick dough forms and no dry flour remains visible. Gently fold in the white chocolate chips until evenly distributed throughout the dough.
    2 cups (448 grams) white chocolate chips
  • For the best flavor and texture, cover the dough and refrigerate for at least 1 hour (or up to 48 hours). If you’re short on time, you can bake the dough immediately as long as it’s not overly soft.
  • When ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper. Use a tablespoon or small cookie scoop to drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake the cookies for 9-11 minutes or until the centers are just set. While the cookies are still hot, sprinkle them with crushed peppermint candy so it sticks.
    ½ cup crushed candy cane or peppermint starlight candies
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Storage: Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 6 months.
  • Make Ahead: Prepare cookie dough and store it in the refrigerator for up to 2 days or freeze for up to 2 months.

Nutrition

Serving: 1cookie | Calories: 228kcal | Carbohydrates: 27g | Protein: 2g | Fat: 12.5g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 80mg | Potassium: 104mg | Fiber: 1g | Sugar: 15.5g | Calcium: 11mg | Iron: 0.9mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Shortbread Cookies

These Sourdough Shortbread Cookies are buttery and lightly sweetened with a deliciously crispy, melt-in-your-mouth texture. Made with just six ingredients, including sourdough discard, they’re the perfect Christmas cookies to enjoy with a cup of tea or coffee.

A stack of five sourdough shortbread cookies split in half to show the texture. There are several more cookies out of focus in the background.

I didn’t realize how much I loved shortbread cookies until I started making these sourdough ones for the blog. Even though I bake a lot of sweet treats, I’m not a huge fan of super sweet desserts. I always try to cut down on the sugar in my recipes whenever I can.

I love these sourdough discard shortbread cookies because they’re not meant to be overly sweet.

Shortbread is all about the buttery flavor and that crisp, melt-in-your-mouth texture. Adding sourdough discard gives these classic Christmas cookies a unique flavor that I really enjoy. They’re perfect for pairing with a warm cup of tea or coffee on a chilly winter morning during the holiday season.

This recipe is also a great starting point for getting creative, especially for Christmas. You can use cookie cutters to make fun shapes, dip them in chocolate, and sprinkle them with dried fruit or chopped nuts. They make a beautiful gift or a lovely centerpiece for your dessert table.

I hope you give them a try and enjoy them as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Sourdough Discard- The sourdough discard adds a unique, tangy flavor to these shortbread cookies. Of course, it’s also just a great way to use your extra starter, so nothing goes to waste.
  • Butter- Butter is what makes shortbread cookies so rich and delicious. Make sure it’s softened before you start so it mixes easily with the sugar.
  • Powdered Sugar- Powdered sugar is used in shortbread cookies for a soft, tender, melt-in-your-mouth texture. These cookies are not meant to be too sweet, which is why there’s only ¾ cup of powdered sugar in the dough. They’re perfect for those who prefer a less sugary treat.
  • All-Purpose Flour- It's best to weigh the flour with a scale. However, if you’re using cups, spoon it into the cup and level it off to avoid using too much.
  • Vanilla Extract- A little vanilla adds warmth and rounds out the flavor of the cookies.
  • Kosher Salt- I use Diamond Crystal Kosher Salt. You may want to use a little less if you’re using a different type (like table salt or Morton’s).
The ingredients to make sourdough shortbread cookies. Each ingredient is labeled with text. They include sourdough discard, vanilla extract, powdered sugar, salt, all-purpose flour, and butter.

Tips for Success

  • Measure ingredients accurately. Weigh your flour and sugar with a kitchen scale for the most accurate results. Using too much flour and sugar can affect the final texture of the cookies.
  • Use room temperature butter. Leave the butter on the counter for about one hour before making the dough to ensure it's softened to room temperature for easier creaming with sugar.
  • Chill the dough. Chilling the dough is key! It helps the cookies hold their shape and makes the dough easier to slice or roll out.
  • Dock the cookies. Poking holes in the cookies with a fork or skewer (known as docking) helps keep them from puffing up and gives them a nice, crisp texture.
  • Get creative. This sourdough shortbread cookie recipe is the perfect base for creativity. You can use fun cookie cutters, dip the cookies in chocolate, and add a sprinkle of coarse sugar, chopped nuts, or dried fruit.

How to Make Sourdough Shortbread Cookies

Here is how to make shortbread cookies with sourdough discard.

Step 1: Cream butter and sugar. In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and powdered sugar together until the mixture is smooth and creamy.

Softened butter and powdered sugar creamed together in a glass mixing bowl.

Step 2: Add wet ingredients. Add the sourdough discard and vanilla extract to the bowl, mixing until fully combined.

Butter, powdered sugar, sourdough discard, and vanilla extract mixed together in a glass mixing bowl.

Step 3: Mix in dry ingredients. Add the flour and kosher salt to the mixture. Beat together until a thick dough forms and no dry flour remains.

Sourdough shortbread cookie dough in a glass mixing bowl.

Step 4: Shape and chill dough. Lay a piece of plastic wrap on your counter. Transfer the dough to the center of the wrap and use the wrap to shape the dough into a log or disc. The size of the log will determine how big your cookies will be (mine was about 2 inches in diameter). If using cookie cutters, you can shape the dough into a disc for rolling out instead. Wrap the dough tightly and refrigerate for at least 1 hour, or up to 2 days, to firm it up.

A log of sourdough shortbread cookie dough wrapped in plastic wrap.

Step 5: Preheat oven. When ready to bake, preheat the oven to 350℉ and line a baking sheet with parchment paper.

Step 6: Cut cookie dough. If you shaped the dough into a log, unwrap it and cut it into ¼-inch thick slices with a sharp knife. If using cookie cutters, roll the dough out on a lightly floured surface to about ¼-inch thick, and use the cookie cutters to create your desired shapes. Re-roll any scraps to cut out additional cookies. Use a fork or skewer to dock each cookie, which helps prevent them from puffing up too much while baking and adds a decorative touch.

Sliced sourdough shortbread cookie dough with three small indentations for decoration on a parchment-lined baking sheet.

Step 7: Bake cookies. Transfer the cookies to the prepared baking sheet, leaving about an inch of space between each one. Bake in the preheated oven for 15-17 minutes, or until the edges are deeply golden brown and the tops are just starting to brown.

Step 8: Cool. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. The cookies will continue to crisp up as they cool.

Baked sourdough discard shortbread cookies on a parchment-lined baking sheet.

How to Store

Store sourdough shortbread cookies in an airtight container for 5-7 days at room temperature.

For longer storage, freeze cookies for up to 3 months. Thaw at room temperature.

Golden brown sourdough discard shortbread cookies decorated with three small indents spread out across a sheet of parchment paper.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Cookie Recipes

📖 Recipe

A stack of five sourdough shortbread cookies split in half to show the texture. There are several more cookies out of focus in the background.
Print Pin Save
5 from 1 vote

Sourdough Shortbread Cookies

These Sourdough Shortbread Cookies are buttery and lightly sweetened with a deliciously crispy, melt-in-your-mouth texture. Made with just six ingredients, including sourdough discard, they’re the perfect Christmas cookies to enjoy with a cup of tea or coffee.
Course Dessert
Cuisine American, English
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 48 2-inch round cookies
Calories 63kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Instructions

  • In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and powdered sugar together until the mixture is smooth and creamy.
    1 cup (226 grams, 2 sticks) unsalted butter, ¾ cup (90 grams) powdered sugar
  • Add the sourdough discard and vanilla extract to the bowl, mixing until fully combined.
    ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
  • Add the flour and kosher salt to the mixture. Beat together until a thick dough forms and no dry flour remains.
    2 cups (240 grams) all-purpose flour, ½ teaspoon Diamond Crystal Kosher Salt
  • Lay a piece of plastic wrap on your counter. Transfer the dough to the center of the wrap and use the wrap to shape the dough into a log or disc. The size of the log will determine how big your cookies will be (mine was about 2 inches in diameter). If using cookie cutters, you can shape the dough into a disc for rolling out instead. Wrap the dough tightly and refrigerate for at least 1 hour, or up to 2 days, to firm it up.
  • When ready to bake, preheat the oven to 350℉ and line a baking sheet with parchment paper.
  • If you shaped the dough into a log, unwrap it and cut it into ¼-inch thick slices with a sharp knife. If using cookie cutters, roll the dough out on a lightly floured surface to about ¼-inch thick, and use the cookie cutters to create your desired shapes. Re-roll any scraps to cut out additional cookies.
  • Use a fork or skewer to dock each cookie, which helps prevent them from puffing up too much while baking and adds a decorative touch.
  • Transfer the cookies to the prepared baking sheet, leaving about an inch of space between each one. Bake in the preheated oven for 15-17 minutes, or until the edges are deeply golden brown and the tops are just starting to brown.
  • Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. The cookies will continue to crisp up as they cool.

Notes

  • Storage: Store cookies in an airtight container for up to one week at room temperature or freeze for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 63kcal | Carbohydrates: 6.5g | Protein: 1g | Fat: 4g | Saturated Fat: 2.5g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 12mg | Potassium: 5mg | Sugar: 2g | Calcium: 1.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Lemon Cookies

These Sourdough Lemon Cookies are soft, sweet, and bursting with a bright lemon flavor from fresh zest and juice - all with the unique tang of sourdough discard! Drizzled with lemon icing, they’re easy to make and perfect for any occasion.

Sourdough lemon cookies with lemon icing on a piece of wrinkled parchment paper.

A few weeks ago, while developing and testing this recipe, I reached out to my email subscribers to ask their opinion on something.

How should I "finish" these sourdough lemon cookies - plain, rolled in granulated sugar, powdered sugar, or something else?

Most of you voted for plain, with a few suggesting a drizzle of lemon icing. I loved that idea so much that I decided to go with it, and I’m so glad I did!

These lemon sourdough cookies are made with fresh lemon zest in both the dough and the icing. The dough also includes lemon extract for extra flavor, while the icing is a simple mix of powdered sugar and fresh lemon juice.

They're the perfect sourdough cookie for any occasion, but I especially love them for adding a pop of citrus to Christmas cookie boxes. They're also great for spring celebrations like Easter and Mother’s Day.

So, if you're looking for an easy sourdough lemon cookie recipe that's bursting with fresh lemon flavor and a tangy sourdough discard twist, these are exactly what you need.

I hope you love them as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Sourdough Discard- The slight tang from sourdough discard pairs perfectly with the fresh lemon flavor. Plus, it’s a great way to use up extra starter.
  • Lemon Zest- Freshly grated lemon zest adds a bright, fresh citrus flavor that makes these cookies truly stand out.
  • Lemon Extract- Adds an extra pop of lemon flavor to make the cookies even more vibrant.
  • All-Purpose Flour- For best results, measure the flour carefully by weighing it or spooning it into your measuring cup and leveling it off. Too much flour can make the cookies dry and crumbly.
  • Granulated Sugar- Sweetens the cookies and helps make them soft and chewy.
  • Butter- Make sure the butter is softened so it mixes easily into the dough.
  • Baking Soda + Powder- This combination helps the cookies rise and spread evenly, creating that beautifully cracked top.
  • Kosher Salt- I use Diamond Crystal Kosher Salt. If you're using table salt, use about half the amount.
  • Lemon Icing- Made with powdered sugar, lemon juice, and zest, this simple lemon icing is the perfect finishing touch for these sourdough lemon cookies (thanks to everyone who suggested it!).
The ingredients to make sourdough lemon cookies. Each ingredient is labeled with text. They include granulated sugar, eggs, lemon extract, lemon, all-purpose flour, butter, sourdough discard, kosher salt, baking soda, and baking powder.

Tips for Success

  • Measure ingredients accurately. Too much flour can make these cookies dry. For best results, weigh your flour or spoon it into the measuring cup and level it off with a knife.
  • Use room temperature butter. Make sure your butter is fully softened so it blends smoothly with the sugar and doesn't create lumps in the dough.
  • Chill the dough. Chilling the dough for at least an hour makes it easier to handle and helps the cookies keep their shape. You can chill them for up to 48 hours to allow the flavors to develop further.
  • Don't overbake. These cookies are done when the edges are just turning golden. They’ll continue to set as they cool on the baking sheet, so avoid baking too long to keep them soft and chewy.
  • Adjust icing consistency. Add lemon juice a little at a time to the powdered sugar to get the right drizzling consistency. You want it thin enough to drizzle but thick enough to stay on the cookies.

How to Make Sourdough Lemon Cookies

Here is how to make lemon cookies with sourdough discard.

Step 1: Mix dry ingredients. In a small bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Set aside.

The dry ingredients mixed together in a glass bowl.

Step 2: Combine wet ingredients. In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until smooth and creamy. Add the eggs and beat until light and fluffy. Then, add the sourdough discard, lemon extract, and lemon zest, mixing until everything is well combined.

The wet ingredients mixed together in a glass bowl.

Step 3: Make cookie dough. Gradually add the dry ingredients to the wet ingredients, mixing until a thick cookie dough forms and no dry flour remains. Cover the bowl and chill the dough in the refrigerator for at least 1 hour, or until the dough is firm enough to easily roll into balls.

Sourdough lemon cookie dough in a glass mixing bowl with a rubber spatula sticking out.

Step 4: Prepare lemon icing. While the dough chills, make the lemon icing. In a small bowl, whisk together the powdered sugar, lemon juice (adding 1 tablespoon at a time to reach your desired consistency), and lemon zest. Cover and set aside.

Lemon zest icing in a glass mixing bowl.

Step 5: Preheat oven. When ready to bake, preheat your oven to 375°F and line a baking sheet with parchment paper.

Step 6: Portion and bake. Roll heaping tablespoons of chilled dough into balls and place them on the prepared baking sheet, about 2 inches apart. Bake for 9-11 minutes, or until the edges are golden brown and the tops are set.

Sourdough lemon cookie dough balls on a parchment-lined baking sheet.
Baked sourdough lemon cookies on a wire cooling rack.

Step 7: Cool and drizzle with icing. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once the cookies are cool, drizzle them with the lemon icing before serving.

Lemon sourdough cookies drizzled with icing on a plate.

How to Store

Store your sourdough lemon cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a freezer-safe container for up to 6 months - just thaw at room temperature when you’re ready to enjoy.

You can also make the dough ahead! Either keep it in the fridge for up to 2 days or freeze it for up to 2 months. For easier baking later, I recommend rolling the dough into balls before freezing.

Three sourdough lemon cookies on a piece of wrinkled parchment paper. One of the cookies is split in half to show the texture of the inside.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Cookie Recipes

📖 Recipe

Sourdough lemon cookies with lemon icing on a piece of wrinkled parchment paper.
Print Pin Save

Sourdough Lemon Cookies

These Sourdough Lemon Cookies are soft, sweet, and bursting with a bright lemon flavor from fresh zest and juice - all with the unique tang of sourdough discard! Drizzled with lemon icing, they’re easy to make and perfect for any occasion.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 32 cookies
Calories 135kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Lemon Cookie Ingredients

  • 2 ¾ cups (330 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking soda
  • ½ teaspoon (2 grams) baking powder
  • ½ teaspoon (2 grams) Diamond Crystal Kosher Salt
  • 1 cup (226 grams, 2 sticks) unsalted butter softened
  • 1 ½ cups (300 grams) granulated sugar
  • 2 large (100 grams) eggs
  • ⅓ cup (75 grams) sourdough starter discard
  • 1 tablespoon lemon extract
  • 1 tablespoon lemon zest

Lemon Icing Ingredients

  • 1 cup powdered sugar
  • 2-4 tablespoons lemon juice to achieve desired consistency
  • 1 teaspoon lemon zest

Instructions

  • In a small bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Set aside.
    2 ¾ cups (330 grams) all-purpose flour, 1 teaspoon (5 grams) baking soda, ½ teaspoon (2 grams) baking powder, ½ teaspoon (2 grams) Diamond Crystal Kosher Salt
  • In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until smooth and creamy. Add the eggs and beat until light and fluffy. Then, add the sourdough discard, lemon extract, and lemon zest, mixing until everything is well combined.
    1 cup (226 grams, 2 sticks) unsalted butter, 1 ½ cups (300 grams) granulated sugar, 2 large (100 grams) eggs, ⅓ cup (75 grams) sourdough starter discard, 1 tablespoon lemon extract, 1 tablespoon lemon zest
  • Gradually add the dry ingredients to the wet ingredients, mixing until a thick cookie dough forms and no dry flour remains. Cover the bowl and chill the dough in the refrigerator for at least 1 hour, or until the dough is firm enough to easily roll into balls.
  • While the dough chills, make the lemon icing. In a small bowl, whisk together the powdered sugar, lemon juice (adding 1 tablespoon at a time to reach your desired consistency), and lemon zest. Cover and set aside.
    1 cup powdered sugar, 2-4 tablespoons lemon juice, 1 teaspoon lemon zest
  • When ready to bake, preheat your oven to 375°F and line a baking sheet with parchment paper.
  • Roll heaping tablespoons of chilled dough into balls and place them on the prepared baking sheet, about 2 inches apart. Bake for 9-11 minutes, or until the edges are golden brown and the tops are set.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once the cookies are cool, drizzle them with the lemon icing before serving.

Notes

  • Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 6 months.
  • Make Ahead: Cookie dough can be prepared and stored in the refrigerator for up to two days or frozen for up to 2 months.

Nutrition

Serving: 1cookie | Calories: 135kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 69mg | Potassium: 11mg | Sugar: 9.5g | Calcium: 8mg | Iron: 0.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough White Chocolate Macadamia Nut Cookies

These Sourdough White Chocolate Macadamia Nut Cookies are rich, buttery, and packed with creamy white chocolate chips and toasted macadamias. With soft, chewy centers and crispy edges, these no-chill cookies are the perfect way to use up your sourdough discard.

Two sourdough white chocolate macadamia nut cookies split in half and stacked on top of each other. There is a stack of more cookies out of focus in the background.

I’m not usually a white chocolate fan, but the combination of white chocolate and toasted macadamia nuts in a rich, buttery cookie just works so well. Even I have to admit, these might be one of the best sourdough cookie recipes on my blog.

These cookies are actually a twist on my sourdough chocolate chip cookie recipe. Like those, they’re made with brown butter for a rich, nutty flavor and have the same soft, chewy center and crispy edges. I simply swapped the semi-sweet chocolate chips for creamy white chocolate and toasted macadamia nuts.

I also love this sourdough cookie recipe because it's so flexible and easy. You can bake the dough right away, or prepare it up to two days in advance - perfect for planning ahead for the holidays or making Christmas cookie boxes.

So, if you’re looking for a new go-to cookie recipe for the holidays (or just because), give my sourdough white chocolate macadamia nut cookies a try.

I think you’ll find them just as irresistible as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Sourdough Discard- Sourdough discard is mostly used in cookies to prevent waste and use up any extra starter. While it adds a slight tang, the flavors of the white chocolate chips, macadamia nuts, and brown butter will likely stand out the most.
  • White Chocolate- I use white chocolate chips, but you can also use chunks of white chocolate or white baking chocolate cut into pieces.
  • Macadamia Nuts- I measure the macadamia nuts whole before roughly chopping and toasting them in a skillet over low heat. If you prefer, you can swap them out for another type of nut.
  • Butter- Browning the butter improves flavor and texture by removing moisture, which helps prevent cakey cookies when using sourdough discard. It also adds a rich, nutty flavor that pairs perfectly with the white chocolate and macadamias.
  • All-Purpose Flour- All-purpose flour gives the cookies structure and the perfect chew. Measure it by weight or use the spoon-and-level method for best results.
  • Granulated & Brown Sugar- Combining both sugars gives the cookies a balanced sweetness and a chewy texture.
  • Baking Soda- Baking soda helps the cookies spread as they rise, contributing to their perfect texture - a soft, chewy center with crispy edges.
  • Kosher Salt- I use Diamond Crystal Kosher Salt for this recipe. If you're using Morton's or table salt, use a little less or weigh it out in grams to avoid over-salting.
The ingredients to make sourdough white chocolate macadamia nut cookies. Each ingredient is labeled with text. They include granulated sugar, brown sugar, butter, eggs, vanilla, sourdough discard, all-purpose flour, baking soda, white chocolate chips, macadamia nuts, and salt.

Tips for Success

  • Measure ingredients by weight. Weighing ingredients ensures consistent results and the perfect texture every time.
  • Brown the butter. Browning the butter adds a rich, nutty flavor that takes these sourdough macadamia nut cookies to the next level.
  • Toast the macadamia nuts. Toasting the nuts adds extra crunch and a nuttier flavor that pairs perfectly with the brown butter and white chocolate.
  • Chill the dough. Chilling the dough allows the flavors to develop fully and helps prevent the cookies from spreading too much while baking.
  • Top with extra white chocolate chips. Pressing additional white chocolate chips on top gives the cookies a bakery-style look and an extra bit of sweetness in each bite.

How to Make Sourdough White Chocolate Macadamia Nut Cookies

Here is how to make white chocolate macadamia nut cookies with sourdough discard.

Step 1: Brown the butter. In a small saucepan over medium-low heat, melt the butter. Keep cooking and whisking until the butter turns golden brown and has a nutty smell. Once it’s browned, immediately pour it into a bowl to cool and solidify. To speed up the cooling, place the bowl of butter into a larger bowl filled with ice and whisk until solid.

Browned butter in a glass measuring cup.
Brown butter in a glass measuring cup after cooling and solidifying.

Step 2: Prepare dry ingredients. While the butter cools, whisk together the flour, baking soda, and salt in a mixing bowl. Set aside.

The dry ingredients mixed together in a glass bowl.

Step 3: Mix wet ingredients. In a large mixing bowl, beat the cooled brown butter with the granulated and brown sugars until smooth and creamy. Add the eggs and beat until light and fluffy. Add the sourdough discard and vanilla extract, mixing until fully combined.

The wet ingredients mixed together in a glass bowl.

Step 4: Combine cookie dough. Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms. Gently fold in the white chocolate chips and chopped, toasted macadamia nuts.

Sourdough white chocolate macadamia nut cookie dough in a glass bowl.

Step 5: Chill the dough. For the best flavor and texture, cover the dough and refrigerate for at least 1 hour (or up to 48 hours). If you're short on time, you can bake the dough right away if it’s not overly soft. When ready to bake, preheat your oven to 350°F. Line a baking sheet with parchment paper.

Step 6: Bake the cookies. Drop heaping tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each. For a nicer appearance, press a few extra white chocolate chips on top of each dough ball if desired. Bake for 9-11 minutes, until the edges are golden brown and the centers are just slightly underbaked.

Step 7: Cool. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Eight cookie dough balls on a parchment-lined baking sheet. The cookie dough balls have extra white chocolate chips pressed on top
Eight baked white chocolate macadamia nut sourdough cookies on a parchment-lined baking sheet.

How to Store

Keep your sourdough white chocolate macadamia nut cookies fresh by storing them in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies for up to 6 months. Thaw at room temperature before serving.

If you’d like to make the dough ahead of time, you can refrigerate it for up to 2 days or freeze it for up to 2 months.

Several sourdough white chocolate macadamia cookies laid out on a counter top.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Cookie Recipes

📖 Recipe

Two sourdough white chocolate macadamia nut cookies split in half and stacked on top of each other.
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Sourdough White Chocolate Macadamia Nut Cookies

These Sourdough White Chocolate Macadamia Nut Cookies are rich, buttery, and packed with creamy white chocolate chips and toasted macadamias. With soft, chewy centers and crispy edges, these no-chill cookies are the perfect way to use up your sourdough discard.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes
Servings 32 cookies
Calories 203kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 cup (226 grams, 2 sticks) unsalted butter
  • 2 ½ cups (300 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
  • ¾ cup (150 grams) granulated sugar
  • ¾ cup (150 grams) brown sugar packed
  • 2 large (100 grams) eggs
  • ⅓ cup (75 grams) sourdough starter discard
  • 1 tablespoon vanilla extract
  • 1 cup (224 grams) white chocolate chips
  • 1 cup (120 grams, 55-60 whole) raw macadamia nuts roughly chopped, toasted

Instructions

  • In a small saucepan over medium-low heat, melt the butter. Keep cooking and whisking until the butter turns golden brown and has a nutty smell. Once it’s browned, immediately pour it into a bowl to cool and solidify. To speed up the cooling, place the bowl of butter into a larger bowl filled with ice and whisk until solid.
    1 cup (226 grams, 2 sticks) unsalted butter
  • While the butter cools, whisk together the flour, baking soda, and salt in a mixing bowl. Set aside.
    2 ½ cups (300 grams) all-purpose flour, 1 teaspoon (5 grams) baking soda, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
  • In a large mixing bowl, beat the cooled brown butter with the granulated and brown sugars until smooth and creamy. Add the eggs and beat until light and fluffy. Add the sourdough discard and vanilla extract, mixing until fully combined.
    ¾ cup (150 grams) granulated sugar, ¾ cup (150 grams) brown sugar, 2 large (100 grams) eggs, ⅓ cup (75 grams) sourdough starter discard, 1 tablespoon vanilla extract
  • Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms. Gently fold in the white chocolate chips and chopped, toasted macadamia nuts.
    1 cup (224 grams) white chocolate chips, 1 cup (120 grams, 55-60 whole) raw macadamia nuts
  • For the best flavor and texture, cover the dough and refrigerate for at least 1 hour (or up to 48 hours). If you're short on time, you can bake the dough right away if it’s not overly soft.
  • When ready to bake, preheat your oven to 350°F. Line a baking sheet with parchment paper.
  • Drop heaping tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each. For a nicer appearance, press a few extra white chocolate chips on top of each dough ball if desired. Bake for 9-11 minutes, until the edges are golden brown and the centers are just slightly underbaked.
  • Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Quick Tip: For the most accurate results, measure all ingredients by weight (grams).
  • Storage: Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 6 months.
  • Make-Ahead Option: You can make the dough ahead of time and store it in the refrigerator for up to 2 days or freeze for up to 2 months.

Nutrition

Serving: 1cookie | Calories: 203kcal | Carbohydrates: 22g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 81mg | Potassium: 31mg | Fiber: 0.5g | Sugar: 12g | Calcium: 11mg | Iron: 0.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Thumbprint Cookies with Raspberry Jam

These Sourdough Thumbprint Cookies are sweet and buttery, with a delicious raspberry almond flavor. Made with sourdough discard, they're a fun twist on a classic Christmas cookie recipe you'll want to enjoy all season long.

A sourdough thumbprint cookie with raspberry jam filling split in half to show the texture. There are several more cookies out of focus in the background.

I'm back this week with a new sourdough discard Christmas cookie recipe - sourdough thumbprint cookies with raspberry jam!

To get ready for the holiday season, I’ve been testing a bunch of sourdough cookie recipes over the past several weeks. There are so many amazing flavors and types of cookies that it was honestly tough to narrow it down to just a dozen.

Almond thumbprint cookies have always been one of my favorites. These shortbread-like cookies are flavored with almond extract and filled with raspberry jam. I hadn't made them in years, so I was really excited to create my own version using sourdough discard.

The sourdough discard gives these cookies a subtle yeast flavor, adding a complexity that pairs well with the almond and raspberry flavors. Plus, using sourdough discard in cookies helps reduce waste and allows you to make the most of your sourdough starter.

So, if you're looking for an easy sourdough discard cookie recipe to share at your next holiday gathering, I hope you'll give my sourdough almond thumbprint cookies a try!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Sourdough Discard- Adding sourdough discard to thumbprint cookies reduces food waste while giving them a unique, subtly tangy flavor.
  • Raspberry Jam- Raspberry jam is a classic choice and pairs beautifully with the almond extract. However, feel free to experiment with other jam flavors you enjoy, such as strawberry, apricot, or cherry.
  • Almond Extract- Almond extract adds the signature flavor to these thumbprint cookies, but remember that a little goes a long way! If you’re not a fan of almond, you can easily substitute it with extra vanilla extract.
  • All-Purpose Flour- Use a scale or spoon the flour into the measuring cup and level it off for best results. Too much flour can result in dry, crumbly cookies.
  • Granulated Sugar- Sweetens the cookies and creates a slightly crunchy, sparkly exterior when rolled before baking - perfect for the holidays!
  • Butter- Make sure the butter is softened before making the dough so everything mixes together easily.
  • Kosher Salt- I use Diamond Crystal Kosher Salt. If you're using table salt, use about half the amount.
The ingredients to make sourdough thumbprint cookies. Each ingredient is labeled with text. They include sourdough discard, jam, almond extract, vanilla extract, all-purpose flour, granulated sugar, salt, and butter.

Tips for Success

  • Measure ingredients accurately. Too much flour can make your cookies dry and crumbly. Try the spoon-and-level method or a kitchen scale to ensure you use the right amount.
  • Use room temperature butter. Make sure your butter is softened to room temperature for easier creaming with sugar, which helps create a light and fluffy cookie texture.
  • Chill the dough. Chilling the dough is essential for the cookies to maintain their shape while baking and to make them easier to handle when rolling into balls.
  • Fix cracks before baking. If you notice cracks in the dough balls after pressing, gently reshape them for a smoother appearance.
  • Avoid overfilling. When adding jam to the thumbprint indentations, be careful not to overfill to prevent the jam from bubbling over during baking.
  • Experiment with jam flavors. While raspberry jam is traditional, try other flavors, such as strawberry, apricot, or orange, for a unique twist.

How to Make Sourdough Thumbprint Cookies

Here is how to make raspberry almond thumbprint cookies with sourdough discard.

Step 1: Cream butter and sugar. In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy.

Softened butter and sugar creamed together in a glass mixing bowl.

Step 2: Add wet ingredients. Mix in the sourdough discard, vanilla extract, and almond extract until everything is well combined.

Butter, sugar, and sourdough discard mixed together in a bowl.

Step 3: Mix in dry ingredients. Add the flour and kosher salt. Mix until a thick dough forms and no dry flour remains. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour or up to 2 days.

Sourdough discard thumbprint cookie dough in a glass mixing bowl.

Step 4: Preheat oven. When you’re ready to bake, preheat your oven to 350°F. Line a baking sheet with parchment paper and fill a small bowl with about ¼ cup of granulated sugar.

Step 5: Portion cookie dough. Scoop tablespoon-sized portions of the chilled dough and roll them into balls. Roll each ball in the granulated sugar, then place them evenly spaced on the prepared baking sheet, leaving about 2 inches between each cookie.

Step 6: Fill with jam. Use your thumb or the back of a wooden spoon to make a small indentation in the center of each cookie dough ball. If any cracks form around the edges, gently press them together as best you can. Fill each indentation with about ¼ teaspoon of jam, being careful not to overfill to prevent leaks during baking.

Sourdough thumbprint cookie dough balls coated with sugar and filled with jam on a parchment-lined baking sheet.

Step 7: Bake cookies. Bake the cookies for about 13-15 minutes or until the edges start to turn golden brown.

Step 8: Cool. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The jam will set as the cookies cool.

Baked sourdough thumbprint cookies on a parchment-lined baking sheet.

How to Store

Store sourdough thumbprint cookies in an airtight container for up to 5 days at room temperature.

For longer storage, freeze cookies for up to 3 months. Thaw at room temperature before enjoying.

Several sourdough thumbprint cookies on a piece of parchment paper on a counter.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Cookie Recipes

📖 Recipe

A sourdough thumbprint cookie with raspberry jam filling split in half to show the texture. There are several more cookies out of focus in the background.
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Sourdough Thumbprint Cookies

These Sourdough Thumbprint Cookies are sweet and buttery, with a delicious raspberry almond flavor. Made with sourdough discard, they're a fun twist on a classic Christmas cookie recipe you'll want to enjoy all season long.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 32 cookies
Calories 115kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 cup (226 grams, 2 sticks) unsalted butter softened
  • ¾ cup (150 grams) granulated sugar plus more for rolling
  • ½ cup (100 grams) sourdough starter discard
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract or use more vanilla extract
  • 2 ½ cups (300 grams) all-purpose flour
  • ½ teaspoon Diamond Crystal Kosher Salt
  • ¼ cup raspberry jam strawberry, apricot, and orange also work well

Instructions

  • In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy.
    1 cup (226 grams, 2 sticks) unsalted butter, ¾ cup (150 grams) granulated sugar
  • Mix in the sourdough discard, vanilla extract, and almond extract until everything is well combined.
    ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract, ½ teaspoon almond extract
  • Add the flour and kosher salt. Mix until a thick dough forms and no dry flour remains. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour or up to 2 days.
    2 ½ cups (300 grams) all-purpose flour, ½ teaspoon Diamond Crystal Kosher Salt
  • When you’re ready to bake, preheat your oven to 350°F. Line a baking sheet with parchment paper and fill a small bowl with about ¼ cup of granulated sugar.
  • Scoop tablespoon-sized portions of the chilled dough and roll them into balls. Roll each ball in the granulated sugar, then place them evenly spaced on the prepared baking sheet, leaving about 2 inches between each cookie.
  • Use your thumb or the back of a wooden spoon to make a small indentation in the center of each cookie dough ball. If any cracks form around the edges, gently press them together as best you can. Fill each indentation with about ¼ teaspoon of jam, being careful not to overfill to prevent leaks during baking.
    ¼ cup raspberry jam
  • Bake the cookies for about 13-15 minutes or until the edges start to turn golden brown.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The jam will set as the cookies cool.

Notes

  • Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 115kcal | Carbohydrates: 15g | Protein: 1.5g | Fat: 6g | Saturated Fat: 3.5g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 19mg | Potassium: 8mg | Sugar: 6g | Calcium: 2mg | Iron: 0.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Peanut Butter Blossom Cookies

These Sourdough Peanut Butter Blossom Cookies put a tangy twist on the classic Christmas cookie recipe. Made with sourdough discard, natural peanut butter, and Hershey's Kisses, they're sure to be a favorite on your holiday dessert table this year.

Five sourdough peanut butter blossom cookies on a piece of parchment paper on a counter.

Growing up, peanut butter blossoms were one of my favorite Christmas cookies. My cousin brought them every year, and they always disappeared from the dessert table in no time!

I kind of forgot about them until this year while brainstorming sourdough Christmas cookie recipes for my blog. These days, sugar cookies, gingerbread, and molasses cookies usually steal the show for me, but I still love a good peanut butter blossom topped with a milk chocolate Hershey's Kiss.

Of course, my new take on peanut butter blossom cookies uses sourdough discard. I also use natural peanut butter (just peanuts and salt) because that's what I have in my fridge, and I prefer not to have the extra sugar and fats.

I roll the dough balls in sugar and press a Hershey’s Kiss into each before baking. The result is a soft, melt-in-your-mouth cookie with a delicious peanut butter and chocolate flavor that reminds me of my childhood Christmases. The sugar coating also gives them a little sparkle, which is perfect for the holidays.

I hope you give them a try and enjoy them as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

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

  • Sourdough Discard- Using sourdough discard in these cookies not only helps reduce food waste, but also adds moisture and gives them a unique twist that sets them apart from traditional peanut butter blossoms.
  • Natural Peanut Butter- Choose natural peanut butter made with just peanuts and salt. Smooth peanut butter works best because chunky can make the cookies crumbly. I like Teddie Peanut Butter since it's made in my home state of Massachusetts.
  • Hershey's Kisses- I used classic Hershey's Milk Chocolate Kisses, but you can switch it up with different flavors or any chocolate candy you like.
  • All-Purpose Flour—This flour gives the cookies a soft texture while providing enough structure for the Hershey’s Kiss. Measure carefully using a scale or the spoon-and-level method to avoid dry cookies.
  • Granulated Sugar- Rolling the dough in granulated sugar gives the cookies a sweet, crispy coating and a little sparkle - perfect for the holidays.
  • Butter- Make sure the butter is softened before making the dough so everything mixes smoothly.
  • Kosher Salt- I use Diamond Crystal Kosher Salt. If you're using table salt, use half the amount.
The ingredients to make sourdough peanut butter blossoms. Each ingredient is labeled with text. They include peanut butter, brown sugar, granulated sugar, all-purpose flour, vanilla, Hershey's Kisses, sourdough discard, salt, butter, egg, and baking soda.

Tips for Success

  • Measure ingredients accurately. Too much flour can make your cookies dry and crumbly. Try the spoon-and-level method or a kitchen scale to ensure you use the right amount.
  • Use room temperature ingredients. Before you start, make sure that the butter, egg, and sourdough discard are at room temperature. This helps everything mix together smoothly and creates a better texture for your cookies.
  • Chill the dough. Chilling the dough helps the cookies hold their shape while baking and enhances the sourdough flavor. You should chill the dough for at least one hour or up to two days.

How to Make Sourdough Peanut Butter Blossom Cookies

Here is how to make peanut butter blossom cookies with sourdough discard.

Step 1: Whisk dry ingredients. In a small bowl, whisk together the flour, baking soda, and kosher salt. Set aside.

The dry ingredients to make sourdough peanut butter cookie dough in a glass mixing bowl.

Step 2: Combine wet ingredients. In a large mixing bowl, use a hand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg until fully combined. Then add the peanut butter, sourdough discard, and vanilla extract, mixing until smooth.

Sourdough peanut butter cookie wet ingredients in a glass mixing bowl.

Step 3: Mix cookie dough. Gradually add the dry ingredients to the wet ingredients. Mix until the dough comes together and no dry flour remains. Cover the dough and refrigerate for at least one hour or up to two days.

Sourdough peanut butter cookie dough in a glass mixing bowl.

Step 4: Preheat oven. When ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper. Fill a small bowl with about ¼ cup of granulated sugar.

Step 5: Portion cookie dough. Scoop out tablespoon-sized portions of dough, roll them into balls, and then roll each ball in the granulated sugar. Place the dough balls on the baking sheet, spacing them about 2 inches apart. Press a Hershey’s Kiss into the center of each dough ball, gently flattening them.

Sourdough peanut butter cookie dough balls rolled in sugar with a Hershey's Kiss pressed into the center.

Step 6: Bake cookies. Bake the cookies for 9-11 minutes, or until the edges are just starting to turn golden brown.

Step 7: Cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Baked sourdough peanut butter blossom cookies on a parchment-lined baking sheet.

How to Store

Store sourdough peanut butter blossoms in an airtight container at room temperature for up to 5 days.

For longer storage, freeze for up to 3 months. Thaw at room temperature before eating.

Several sourdough peanut butter blossom cookies on a piece of parchment paper on a countertop.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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 Cookie Recipes

📖 Recipe

Three sourdough peanut butter blossom cookies on a piece of parchment paper on a counter.
Print Pin Save

Sourdough Peanut Butter Blossom Cookies

These Sourdough Peanut Butter Blossom Cookies put a tangy twist on the classic Christmas cookie recipe. Made with sourdough discard, natural peanut butter, and Hershey's Kisses, they're sure to be a favorite on your holiday dessert table this year.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 24 cookies
Calories 178kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
  • ½ cup (113 grams, 1 stick) unsalted butter softened
  • ½ cup (100 grams) brown sugar packed
  • ¼ cup (50 grams) granulated sugar plus more for rolling
  • 1 large (50 grams) egg
  • ¾ cup (192 grams) creamy natural peanut butter just peanuts and salt
  • ½ cup (100 grams) sourdough starter discard
  • 2 teaspoons vanilla extract
  • 24 Hershey's Kisses

Instructions

  • In a small bowl, whisk together the flour, baking soda, and kosher salt. Set aside.
    2 cups (240 grams) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
  • In a large mixing bowl, use a hand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg until fully combined. Then add the peanut butter, sourdough discard, and vanilla extract, mixing until smooth.
    ½ cup (113 grams, 1 stick) unsalted butter, ½ cup (100 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 1 large (50 grams) egg, ¾ cup (192 grams) creamy natural peanut butter, ½ cup (100 grams) sourdough starter discard, 2 teaspoons vanilla extract
  • Gradually add the dry ingredients to the wet ingredients. Mix until the dough comes together and no dry flour remains. Cover the dough and refrigerate for at least 1 hour or up to 2 days.
  • When ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper. Fill a small bowl with about ¼ cup of granulated sugar.
  • Scoop out tablespoon-sized portions of dough, roll them into balls, and then roll each ball in the granulated sugar. Place the dough balls on the baking sheet, spacing them about 2 inches apart. Press a Hershey’s Kiss into the center of each dough ball, gently flattening them.
    24 Hershey's Kisses
  • Bake the cookies for 9-11 minutes, or until the edges are just starting to turn golden brown.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 178kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9.5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 19mg | Sodium: 138mg | Potassium: 85mg | Fiber: 1g | Sugar: 9g | Calcium: 20mg | Iron: 0.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.