Everyday Homemade

menu icon
subscribe
search icon

Blog

Sourdough Coffee Cake

This Sourdough Coffee Cake is an easy, delicious way to use up excess sourdough discard. Perfect for breakfast, brunch, or dessert, it’s moist, buttery, and packed with warm cinnamon flavor.

Pieces of sourdough coffee cake on a parchment paper. Some of the pieces are flipped on their side to show the cinnamon sugar layers.

I’m not much of a cake person, so the only other cake recipe on my blog right now is a sourdough lemon pound cake.

But like pound cake, coffee cake isn’t your typical frosted cake.

This sourdough coffee cake is moist and buttery, with a tender vanilla crumb layered with cinnamon sugar and topped with a thick, crispy crumble. It’s made using sourdough discard, which doesn’t add much flavor but is a great way to use up leftover starter.

Plus, it’s super easy to make and can be prepared ahead of time. Perfect for a cozy breakfast or brunch with a warm cup of coffee.

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.

  • Sourdough Discard- Adds moisture more than flavor, but it’s a great way to use up your extra discard when you’re craving coffee cake.
  • Cinnamon- Brings that warm, cozy spice that makes coffee cake so comforting.
  • Brown Sugar- Gives the crumble topping and filling a rich, caramel-like sweetness. You can use either light or dark brown sugar.
  • Butter- Use cold butter in the crumble to get those big, crispy chunks. For the cake batter, softened butter works best.
  • Greek Yogurt- Full-fat or reduced-fat yogurt gives the cake nice moisture and richness. Fat-free will work in a pinch but might make the cake less tender.
  • All-Purpose Flour- For best results, weigh your flour or use the spoon-and-level method to avoid packing it in.
  • Granulated Sugar- Adds a simple sweetness to the cake.
  • Egg- Provide structure and richness. Using room temperature eggs helps keep your batter smooth.
  • Vanilla Extract- Adds a subtle vanilla flavor to the cake.
  • Baking Powder & Soda- These leavening agents help your cake rise light and fluffy.
  • Kosher Salt- Balances the sweetness and enhances all the flavors. I use Diamond Crystal; if using Morton’s or table salt, reduce the amount by half or weigh it for accuracy.
The ingredients to make sourdough coffee cake. Each ingredient is labeled with text. They include sugar, Greek yogurt, all-purpose flour, butter, cinnamon, salt, brown sugar, vanilla, sourdough discard, eggs, baking powder, and baking soda.

Mix-In Ideas

Add about ½ cup of any of these to the cake batter before baking:

  • Chopped nuts (walnuts, pecans, pistachios).
  • Mini chocolate chips.
  • Dried fruit (cranberries, raisins, dates).
  • Fresh or frozen berries (blueberries, raspberries).
  • Shredded coconut.

Tips for Success

  • Use a kitchen scale. Measuring by weight gives you the most accurate results and helps ensure a moist cake instead of one that's dry and crumbly.
  • Opt for an aluminum pan. They heat up quickly and evenly, so your cake bakes through perfectly and gets that beautiful golden brown all over.
  • Bring ingredients to room temperature. Having your eggs, yogurt, and sourdough discard at room temp helps prevent the softened butter from firming back up in the batter.
  • Don’t overmix. Fold gently just until combined. Overmixing can make the cake dense.
  • Assemble with care. When spreading the second layer of batter over the crumble, do so gently so you don’t mix the layers too much. An offset spatula is handy for this.

How to Make Sourdough Coffee Cake

Here’s a quick overview of how to make sourdough discard coffee cake, along with photos of each step.

Step 1: Make crumble. Mix crumble ingredients (flour, brown sugar, cinnamon, salt) and cut in cold butter; chill.

Flour, brown sugar, cinnamon, and salt mixed together in a glass bowl to make the base for the crumble topping and filling.
The cinnamon sugar crumble topping and filling in a glass bowl.

Step 2: Whisk dry ingredients. Whisk together flour, baking powder, baking soda, and salt for the cake.

The dry ingredients for the cake mixed together in a glass bowl.

Step 3: Combine wet ingredients. Cream softened butter and sugar, then beat in eggs one at a time. Add yogurt, sourdough discard, and vanilla; mix well.

The wet ingredients for the cake mixed together in a glass bowl.

Step 4: Mix cake batter. Fold dry ingredients into wet until just combined.

The cake batter mixed together in a glass bowl with a rubber spatula sticking out to the left.

Step 6: Assemble coffee cake. Spread half the batter in the pan, sprinkle ⅓ crumble, add remaining batter, then top with remaining crumble.

A square aluminum cake pan lined with parchment paper with one layer of cake batter topped with a layer of crumble filling.
The rest of the cake batter spread on top of the crumble filling layer in a square cake pan.
The sourdough coffee cake in a parchment-lined square pan before baking.

Step 7: Bake cake. Bake 60-70 minutes until a toothpick comes out clean. Cool before slicing.

The sourdough coffee cake on a wire cooling rack after baking.

How to Store

Store sourdough coffee cake in an airtight container at room temperature for 2-3 days.

For longer storage, freeze in a freezer-safe container or bag for up to 3 months. When ready to enjoy, let individual pieces thaw at room temperature or warm them in the oven for a few minutes.

Sourdough discard coffee cake pieces on 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 Discard Recipes

📖 Recipe

Pieces of sourdough coffee cake on a parchment paper. Some of the pieces are flipped on their side to show the cinnamon sugar layers.
Print Pin Save

Sourdough Coffee Cake

This Sourdough Coffee Cake is an easy, delicious way to use up excess sourdough discard. Perfect for breakfast, brunch, or dessert, it’s moist, buttery, and packed with warm cinnamon flavor.
Course Breakfast, Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Cool Time 30 minutes
Total Time 2 hours
Servings 16 pieces
Calories 325kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Crumble Topping & Filling

  • 1 ½ cups (180 grams) all-purpose flour
  • 1 cup (200 grams) brown sugar packed
  • 2 teaspoons ground cinnamon
  • 1 teaspoon Diamond Crystal Kosher Salt use ½ teaspoon of Morton's kosher salt or table salt
  • 12 tablespoons (1 ½ sticks; 170 grams) unsalted butter cold, cut into ½-inch cubes

Coffee Cake

  • 1 ½ cups (180 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon Diamond Crystal Kosher Salt use ¼ teaspoon of Morton's kosher salt or table salt
  • 8 tablespoons (1 stick; 113 grams) unsalted butter softened
  • ¾ cup (150 grams) granulated sugar
  • 2 large eggs room temperature
  • ½ cup (113 grams) Greek yogurt room temperature
  • ½ cup (100 grams) sourdough starter discard room temperature
  • 1 tablespoon vanilla extract

Instructions

  • Preheat your oven to 350°F. Grease and line an 8-inch square aluminum pan with parchment paper, leaving some overhang for easy removal.
  • In a medium bowl, combine the flour, brown sugar, cinnamon, and salt for the crumble topping. Cut in the cold butter using your fingertips, a fork, or a pastry cutter until the mixture resembles coarse crumbs. Chill the crumble in the refrigerator while you prepare the batter.
    1 ½ cups (180 grams) all-purpose flour, 1 cup (200 grams) brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon Diamond Crystal Kosher Salt, 12 tablespoons (1 ½ sticks; 170 grams) unsalted butter
  • In another bowl, whisk together the flour, baking powder, baking soda, and salt for the cake. Set aside.
    1 ½ cups (180 grams) all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon Diamond Crystal Kosher Salt
  • In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the Greek yogurt, sourdough discard, and vanilla extract until fully combined.
    8 tablespoons (1 stick; 113 grams) unsalted butter, ¾ cup (150 grams) granulated sugar, 2 large eggs, ½ cup (113 grams) Greek yogurt, ½ cup (100 grams) sourdough starter discard, 1 tablespoon vanilla extract
  • Gently fold the dry ingredients into the wet ingredients with a rubber spatula, mixing just until no flour streaks remain. Be careful not to overmix.
  • Spread half of the cake batter evenly into the prepared pan. Sprinkle one-third of the crumble topping over the batter. Carefully spread the remaining batter over the crumble layer (an offset spatula works well here to avoid mixing layers). Then sprinkle the remaining crumble evenly on top, making sure to cover the batter completely.
  • Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil to prevent burning.
  • Let the cake cool in the pan for about 10 minutes. Use the parchment overhang to lift it out onto a wire rack and cool completely. Slice into 16 pieces and serve warm or at room temperature.

Notes

  • Note: If you use a glass or ceramic pan instead of aluminum, baking times may vary. Keep an eye on the cake and cover with foil if it browns too quickly before the center is fully baked.
  • Storage: Keep in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1piece | Calories: 325kcal | Carbohydrates: 42g | Protein: 5g | Fat: 15.5g | Saturated Fat: 9.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4.5g | Trans Fat: 0.5g | Cholesterol: 66mg | Sodium: 172mg | Potassium: 69mg | Fiber: 0.5g | Sugar: 22g | Calcium: 49mg | Iron: 0.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Strata (Breakfast Casserole)

This Sourdough Strata is an overnight breakfast casserole made with crusty sourdough bread, sausage, spinach, and cheddar cheese. Full of flavor and easy to make-ahead, it's perfect for holiday brunch gatherings or busy mornings.

A piece of sourdough strata on a small white plate.

With my flock of 21 chickens, I’m always looking for ways to use up eggs. And as a sourdough blogger who lives alone, my freezer tends to fill up quickly with leftover loaves.

So when I started brainstorming holiday content for the blog this year, a sourdough strata recipe felt perfect.

It’s such a great way to use up day-old bread and extra eggs. And I love that it can be assembled the day before and baked fresh on Christmas morning—just in time for brunch.

It’s also become one of my favorite meal prep breakfasts. I’ll bake it on a Sunday and reheat slices throughout the week for a quick, nourishing start to the day. As a dietitian, I appreciate that it’s high-protein (almost 30 grams per serving!).

I make mine with Italian sausage, spinach, and cheddar, but the best part is how customizable it is—swap in your favorite meat, cheese, or veggies and make it your 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 the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Sourdough Bread- Use crusty, day-old sourdough bread for the best texture. Fresh bread can work, but slightly stale bread soaks up the custard better without turning mushy.
  • Eggs- The base of the strata, giving it structure and richness. Using high-quality eggs will make a noticeable difference in flavor.
  • Sausage- Sweet or hot Italian pork, turkey, chicken, or even plant-based sausage all work. Use ground sausage or remove the casing if needed.
  • Cheddar Cheese- Shred your own for the best texture and melting. You can also swap in gruyere, mozzarella, gouda, or a mix of your favorite cheeses.
  • Spinach- Frozen spinach works great. Just make sure to cook and evaporate all the liquid so the strata isn’t soggy. You can also swap in kale, broccoli, or other vegetables you like.
  • Whole Milk- Adds creaminess and richness to the egg custard, giving the strata a soft, tender texture. Lower-fat or non-dairy milk can be used, but the custard will be slightly less creamy.
  • Seasonings- Garlic, red pepper flakes, salt, and pepper pair perfectly with Italian sausage. Feel free to adjust or add your own spices to suit your taste.
The ingredients to make sourdough strata. Each ingredient is labeled with text. They include sourdough bread, eggs, sausage, whole milk, spinach, garlic, cheddar cheese, and seasonings.

Make It Your Own

One of the best things about this sourdough strata is how easy it is to make your own. Think of the recipe as a flexible base that you can mix and match to fit your tastes or whatever ingredients you have on hand.

Here’s the basic ratio:

  • 6 large eggs
  • 2 cups whole milk
  • 12–14 ounces sourdough bread, torn into bite-sized pieces
  • 2 cups shredded cheese
  • Up to 2–3 cups of filling (meat, veggies, or a mix)
  • Seasonings to taste

Here are a few filling ideas to get you started:

  • Meat: Italian sausage, bacon, ham, or a plant-based sausage alternative
  • Veggies: Spinach, kale, mushrooms, roasted peppers, broccoli, onions, or sun-dried tomatoes
  • Cheese: Cheddar, Gruyère, mozzarella, gouda, or a mix of your favorites

Just make sure any fillings are fully cooked and that extra moisture is cooked off before layering everything in the pan—this helps prevent a soggy strata.

Tips for Success

  • Cook the spinach until all liquid has evaporated. Any excess moisture can make the strata soggy.
  • Beat the eggs well. Make sure they’re fully combined so the custard is smooth and evenly sets throughout the strata.
  • Use day-old or slightly stale bread. It soaks up the custard better without getting mushy.
  • Shred your own cheese. Pre-shredded cheese often has anti-caking agents that can affect melting.
  • Press down firmly. Pressing down the layers ensures the strata fits nicely in the pan and holds together well after baking.
  • Chill before baking. Letting it sit in the fridge overnight (or at least 6 hours) helps the custard fully soak the bread for a cohesive bake.
  • Rest before slicing. Cooling 15–20 minutes after baking helps the strata set and makes cutting clean squares easier.

How to Make Sourdough Strata

Follow these step-by-step instructions (with photos!) to make this easy and delicious sourdough strata.

Step 1: Cook sausage and spinach. Brown the sausage in a skillet, then add frozen spinach, garlic, and red pepper flakes. Cook until the spinach is soft and all liquid is gone. Let cool.

Ground sausage and spinach cooking in a skillet.

Step 2: Prepare egg custard. In a large bowl, whisk the eggs until smooth. Add milk and seasonings, whisking again to combine.

Eggs, whole milk, and seasonings whisked together in a large glass measuring cup.

Step 3: Layer the strata. Butter an 8-inch pan. Layer half the bread, half the sausage-spinach mixture, and half the cheese. Repeat the layers, pressing down gently, then pour the egg mixture evenly over the top. Cover and refrigerate overnight or at least 6 hours.

Torn pieces of sourdough bread in a buttered baking dish.
The ground sausage and spinach filling layered over sourdough bread in a baking pan.
The assembled sourdough bread strata in an 8-inch square baking pan.

Step 4: Bake the strata. Preheat oven to 350℉. Let the strata sit at room temperature for 30 minutes, then bake on a baking sheet for 60–70 minutes until the eggs are set.

Sourdough breakfast strata after sitting overnight in the refrigerator.
Baked sourdough strata in an 8-inch square baking pan.

Step 5: Cool and serve. Let the strata cool 15–20 minutes before slicing into squares.

A piece of sourdough strata in a small plate.

How to Store

Sourdough strata keeps well in the refrigerator for up to 4–5 days. For longer storage, wrap individual slices or the whole casserole tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator and rewarm in the oven or microwave.

To make ahead, you can assemble the strata up to 24 hours in advance. Cover and refrigerate overnight until ready to bake.

Serving Suggestions

Sourdough breakfast strata is perfect for the holidays and makes a great addition to a Christmas brunch spread.

Serve it alongside fresh fruit, yogurt, or a simple salad for a lighter meal, or include it with roasted poultry, beef, or ham as part of a heartier holiday feast.

A baking pan of sourdough strata with two pieces missing. There's an offset spatula sitting in the space of the two missing pieces.
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 piece of sourdough strata on a small white plate.
Print Pin Save

Sourdough Strata

This Sourdough Strata is an overnight breakfast casserole made with crusty sourdough bread, sausage, spinach, and cheddar cheese. Full of flavor and easy to make-ahead, it's perfect for holiday brunch gatherings or busy mornings.
Course Breakfast
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour
Rest Time 8 hours
Total Time 9 hours 45 minutes
Servings 9 pieces
Calories 490kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 16-20 ounces ground sausage pork, turkey, or chicken
  • 10-16 ounces frozen spinach
  • 2 cloves garlic minced
  • ⅛ teaspoon red pepper flakes
  • 6 large eggs
  • 2 cups whole milk
  • 2 teaspoons Diamond Crystal Kosher Salt
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • 12-14 ounces (about 6 slices) sourdough bread torn or cut into 1-inch pieces
  • 2 cups shredded cheddar cheese

Instructions

  • In a large skillet over medium heat, brown the sausage until fully cooked. Add the frozen spinach, minced garlic, and red pepper flakes, cooking until the spinach softens and any excess liquid has evaporated. Remove from heat and let the mixture cool for about 30 minutes.
    16-20 ounces ground sausage, 10-16 ounces frozen spinach, 2 cloves garlic, ⅛ teaspoon red pepper flakes
  • In a large bowl, whisk the eggs until smooth. Add the milk and seasonings and whisk again until everything is fully combined.
    6 large eggs, 2 cups whole milk, 2 teaspoons Diamond Crystal Kosher Salt, 1 teaspoon black pepper, ½ teaspoon garlic powder
  • Generously butter an 8-inch square baking pan. Layer half of the torn or cubed sourdough bread on the bottom, then half of the sausage-spinach mixture, and half of the shredded cheddar cheese. Press down gently, then repeat with the remaining bread, sausage, and cheese. Slowly pour the egg mixture over the layers, letting it soak in. Cover tightly and refrigerate overnight, or for at least 6 hours.
    12-14 ounces (about 6 slices) sourdough bread, 2 cups shredded cheddar cheese
  • When ready to bake, preheat the oven to 350℉. Let the strata sit at room temperature for 30 minutes while the oven heats. Place the baking pan on a baking sheet to catch any spills, then bake for 60–70 minutes, or until the eggs are fully set and the top is lightly golden.
  • Allow the strata to cool for 15–20 minutes before slicing into squares and serving.

Notes

  • Make Ahead: Assemble and refrigerate up to 24 hours before baking.
  • Storage: Store in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

Nutrition

Serving: 1piece | Calories: 490kcal | Carbohydrates: 31g | Protein: 27g | Fat: 28g | Saturated Fat: 11.5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9.5g | Cholesterol: 192mg | Sodium: 1205mg | Potassium: 744mg | Fiber: 2g | Sugar: 6g | Calcium: 346mg | Iron: 3.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Discard Cinnamon Roll Focaccia

This Sourdough Discard Cinnamon Roll Focaccia blends classic cinnamon roll sweetness with the light, chewy texture of focaccia. It’s easy to make and works great whether you bake it the same day or let it ferment overnight.

Five pieces of sourdough discard cinnamon roll focaccia with icing on a small white plate.

My original sourdough discard focaccia recipe is one of the most popular on the blog. It’s crispy on the outside, soft and bubbly inside, with that perfect chewy texture — a fantastic blank canvas for all kinds of toppings.

Recently, when I was craving something sweet but only had discard on hand, I decided to experiment with a dessert-style focaccia.

Since I love cinnamon rolls, I thought, why not combine the two? That’s how this sourdough discard cinnamon roll focaccia was born.

Using my trusty discard focaccia dough, I dimpled it with a buttery cinnamon sugar mixture, baked it to golden perfection, and finished it off with a simple icing drizzle.

Honestly, I couldn’t stop eating it! Five pieces disappeared before I knew it. I had to call my neighbors to come take it away from me before I ate it all.

So, if you love cinnamon rolls and focaccia, this recipe is for you. 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.

  • Sourdough Discard- Using fresh discard (less than a week old) ensures enough active yeast for proper rise and fermentation. You can also use active sourdough starter if your discard isn't fresh or you prefer faster fermentation.
  • Bread Flour- Provides the strong gluten structure needed for chewy, airy focaccia. You can substitute with all-purpose flour, but the texture may be less chewy and the rise less pronounced.
  • Warm Water- Should be about 80–90°F to encourage fermentation without killing the yeast.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, use half as much or weigh it out for best results.
  • Cinnamon Sugar Filling- A classic combo of brown sugar, cinnamon, and butter that adds sweetness and warmth. You can adjust cinnamon to taste.
  • Icing- A simple mix of powdered sugar, melted butter, milk, and vanilla adds a sweet, creamy finish to this cinnamon roll focaccia.
The ingredients to make cinnamon roll sourdough focaccia. Each ingredient is labeled with text. They include bread flour, water, sourdough starter, butter, milk, cinnamon, vanilla, salt, brown sugar, and powdered sugar.

Tips for Success

  • Measure ingredients with a scale. Weighing your ingredients ensures accuracy and helps you get the perfect dough texture every time.
  • Use fresh discard or active starter. Fresh discard (less than a week old) has enough live yeast for a good rise, while older discard may slow fermentation. Use active starter if your discard is on the older side.
  • Be thorough with stretch and folds. Performing all 6 sets of stretch and folds develops gluten strength and creates that soft, chewy texture with good structure.
  • Don’t rush bulk fermentation. Allow the dough to double in size for full flavor and optimal rise. This can take anywhere from 4 to 12 hours depending on your starter and kitchen temperature.
  • Use an aluminum baking pan. Aluminum heats evenly and helps develop a nicely browned, crispy crust on your focaccia.

How to Make Sourdough Discard Cinnamon Roll Focaccia

Here’s an easy step-by-step guide (with pictures) to show you how to make cinnamon roll sourdough focaccia.

Step 1: Mix dough. Combine flour, water, sourdough discard, and salt until a wet dough forms. Rest 15 minutes.

Sourdough focaccia dough mixed in a glass bowl.

Step 2: Stretch and fold. Wet hands, the stretch and fold dough around the bowl 16 times. Rest 15 minutes. Repeat 5 more times (6 sets total).

Sourdough focaccia dough after being stretched and folded in a glass bowl.

Step 3: Bulk fermentation. Transfer dough to buttered container. Cover and let rise until doubled (4–12 hours).

Sourdough discard focaccia dough with butter in a straight-sided container before bulk fermentation.
Sourdough discard focaccia dough with butter in a straight-sided container after bulk fermentation.

Step 4: Shape and proof. Spread dough evenly into prepared pan. Cover and proof until puffy, 2–4 hours (or refrigerate overnight).

Sourdough focaccia dough in an aluminum baking pan before proofing.
Sourdough focaccia dough in an aluminum baking pan after proofing.

Step 5: Add cinnamon sugar. Mix melted butter, brown sugar, and cinnamon. Drizzle over dough and press in dimples with fingertips.

Cinnamon sugar filling mixed together in a small glass bowl with a white rubber spatula sticking out to the left.
Sourdough discard cinnamon roll focaccia in an aluminum baking pan before baking.

Step 6: Bake. Bake at 375°F for 25–30 minutes until golden.

Sourdough discard cinnamon roll focaccia in an aluminum baking pan before baking.

Step 7: Make icing and serve. Whisk powdered sugar, melted butter, milk, and vanilla. Drizzle focaccia with icing, cut, and serve.

A simple powdered sugar icing in a stainless steel pot.
Five pieces of sourdough discard cinnamon roll focaccia with icing on a small white plate.

Baker's Timeline

A sample schedule to guide you through making sourdough discard cinnamon roll focaccia from start to finish:

  • 8:00–8:30 AM: Mix dough and rest 15 minutes.
  • 8:30–10:00 AM: Perform 6 stretch-and-fold sets, 15 minutes apart.
  • 10:00 AM–4:00 PM (or longer): Bulk fermentation until dough doubles in size (timing varies).
  • 4:00–6:00 PM: Transfer dough to pan, spread, and proof until puffy (2–4 hours or refrigerate overnight).
  • 6:00–6:30 PM: Add cinnamon sugar topping and bake.
  • 6:30–7:00 PM: Cool focaccia and prepare icing.
  • 7:00–7:15 PM: Drizzle icing, slice, and serve.

Note: Times vary depending on starter strength and room temperature - use visual cues to know when your dough is ready.

How to Store

Store cinnamon roll sourdough focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days.

For longer storage, freeze it in a freezer-safe container for up to 3 months. Thaw at room temperature and reheat gently in the oven to restore freshness.

Sourdough cinnamon roll focaccia with icing on a small 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 Focaccia Recipes

📖 Recipe

Five pieces of sourdough discard cinnamon roll focaccia with icing on a small white plate.
Print Pin Save
5 from 1 vote

Sourdough Discard Cinnamon Roll Focaccia

This Sourdough Discard Cinnamon Roll Focaccia blends classic cinnamon roll sweetness with the light, chewy texture of focaccia. It’s easy to make and works great whether you bake it the same day or let it ferment overnight.
Course Bread, Dessert
Cuisine American
Prep Time 12 hours
Cook Time 30 minutes
Cool Time 30 minutes
Total Time 13 hours
Servings 24 pieces
Calories 166kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Focaccia

  • 4 cups + 3 tablespoon (500 grams) bread flour
  • 1 ¾ cups + 2 tablespoons (450 grams) warm water 80-90℉
  • ½ cup (100 grams) sourdough starter discard less than one week old (or active sourdough starter)
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt if using Morton's brand or table salt, reduce to 2 teaspoons or measure in grams
  • 4 tablespoons unsalted butter melted (divided)

Cinnamon Sugar Filling

  • ½ cup brown sugar packed
  • 4 tablespoons unsalted butter melted
  • 1 tablespoon ground cinnamon

Icing

  • 1 cup powdered sugar
  • 2 tablespoons unsalted butter melted
  • 1 ½ tablespoons whole milk or water
  • 1 teaspoon vanilla extract

Instructions

  • In a large bowl, mix together the bread flour, warm water, sourdough discard, and kosher salt until combined. The dough will be quite wet, almost like a thick batter. Cover and let rest for 15 minutes.
    4 cups + 3 tablespoon (500 grams) bread flour, 1 ¾ cups + 2 tablespoons (450 grams) warm water, ½ cup (100 grams) sourdough starter discard, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • Wet your hand, then grab one edge of the dough and quickly stretch it up and fold it over itself. Rotate the bowl 90° and repeat this stretch-and-fold about 16 times total, working your way around the bowl several times until the dough starts to feel elastic. Cover and rest for 15 minutes. Repeat the stretch-and-fold process every 15 minutes for a total of 6 sets.
  • Add 2 tablespoons of melted butter into a straight-sided proofing container or clean bowl. Transfer the dough into the buttered container, making sure it doesn’t stick to the sides. Brush some of the butter over the top. Cover and let the dough rise until doubled in size, about 4–12 hours depending on room temperature.
  • Line a 9"x13" aluminum baking pan with parchment paper and brush it with the remaining 2 tablespoons of melted butter. Gently transfer the dough to the pan and use your fingers to spread it out evenly. If it springs back, cover and rest for 10 minutes, then try again.
  • Cover the dough and proof until it’s noticeably puffed and airy, about 2–4 hours. For a more tangy flavor, refrigerate the dough overnight after spreading, then bring 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.
  • In a small bowl, whisk together 4 tablespoons of melted butter, brown sugar, and cinnamon. Drizzle this cinnamon sugar mixture evenly over the dough. Use your fingertips to gently press the mixture into the dough and create dimples, helping redistribute air bubbles.
    ½ cup brown sugar, 1 tablespoon ground cinnamon
  • Bake for 25–30 minutes, until the focaccia is golden brown and cooked through.
  • While baking, whisk together powdered sugar, 2 tablespoons melted butter, whole milk, and vanilla extract to make the icing.
    1 cup powdered sugar, 1 ½ tablespoons whole milk, 1 teaspoon vanilla extract
  • When baked, let the focaccia cool in the pan for 10 minutes. Then transfer it to a wire rack and cool for about 20 more minutes.
  • Drizzle the icing evenly over the focaccia, cut into squares, and serve.

Notes

  • Storage: Store cooled leftover focaccia in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition

Serving: 1piece (1/24) | Calories: 166kcal | Carbohydrates: 26.5g | Protein: 3.5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 14mg | Sodium: 171mg | Potassium: 40mg | Fiber: 0.5g | Sugar: 9.5g | Calcium: 14mg | Iron: 1.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Chicken Pot Pie

This Sourdough Chicken Pot Pie is the ultimate comfort food—made with a buttery sourdough crust and a creamy filling thickened with discard. It comes together in about 2 hours, making it an easy, hearty dinner you’ll want to make again and again.

A slice of sourdough chicken pot pie on a small plate with a fork laying next to it. The plate is next to the rest of the chicken pot pie still in the pie plate.

If you’ve been following my blog for a while, you know I’ve been updating a lot of my older recipes with sourdough. And this sourdough chicken pot pie recipe is the latest!

For this one, I swapped my old single-crust version for a classic two-crust pot pie and used my sourdough discard pie dough as the base. I even stirred some discard into the creamy filling to help thicken it, adding a subtle, unique flavor that makes this cozy meal feel extra special.

After photographing it, I couldn’t resist taking a bite—then another, and another. I couldn’t stop! Since I live alone and didn’t need to eat a whole pot pie myself, I texted my neighbor to see if her family wanted it. They did, and they loved it—her son especially!

If you do end up with leftovers, however, they freeze beautifully. You can also prep the pie dough up to 3 days ahead for an easy weeknight dinner.

There’s just something about a warm slice of chicken pot pie on a chilly day, and this sourdough version is hands down my favorite.

I hope you give it a try and love it as much as my neighbors and 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 Discard- This is used both in the pie dough and to help thicken the filling. It adds a subtle, unique flavor that makes this pot pie a little extra special.
  • Cooked Chicken- I usually use leftover roasted chicken, but store-bought rotisserie chicken or any cooked chicken you have on hand works perfectly.
  • Vegetables- Carrots, celery, onion, peas, and garlic are classic here. I like chopping fresh veggies myself, but frozen peas are a great shortcut when fresh aren't available.
  • Chicken Stock- Homemade is best for flavor, but a good-quality store-bought stock works just fine.
  • Seasonings- I kept it simple with garlic powder, black pepper, and thyme. Feel free to adjust to taste or get a little creative here.
  • All-Purpose Flour- This makes a tender, workable pie dough. It also helps thicken the filling.
  • Butter- Make sure it’s very cold to get a tender, flaky crust.
  • Ice Water- Helps keep the butter cold while moistening the flour. Mixing it with the sourdough discard makes the dough come together more easily.
  • Egg Wash- Optional, but brushing the crust gives it a gorgeous shine and can help seal the top and bottom crusts together.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, use half as much or weigh it out for best results.
The ingredients to make sourdough chicken pot pie. Each ingredient is labeled with text. They include ice water, cooked chicken, peas, flour, butter, thyme, garlic, chicken stock, pepper, carrots, onion, sourdough discard, celery, and salt.

Tips for Success

  • Keep butter cold. Cold butter is key for a flaky crust. Work quickly and refrigerate the dough before rolling to prevent it from getting too soft.
  • Cut vegetables evenly. Chop all vegetables into small, bite-sized pieces to ensure they cook quickly and evenly.
  • Use leftover chicken. To save time, consider using leftover roasted chicken or store-bought rotisserie chicken.
  • Make pie dough ahead. Sourdough pie crust can be made up to 3 days ahead and stored in the refrigerator.
  • Cool filling. This prevents the bottom crust from getting soggy and the butter in the dough from melting before baking.
  • Create vents. Remember to cut vents in the pie crust to allow steam to escape and prevent a soggy crust.
  • Rest before serving. Let cool for at least 30 minutes before serving to allow the filling to set properly.

How to Make Sourdough Chicken Pot Pie

Follow these step-by-step instructions (with pictures) to make homemade chicken pot pie with sourdough crust.

Step 1: Make pie dough. Whisk flour and salt, cut in cold butter until coarse. Mix in sourdough discard with ¼ cup water until the dough clumps. Divide, wrap, press into ½-inch discs, and chill at least 30 minutes.

A bowl filled with a mixture of butter and flour to make sourdough discard pie dough.
Two sourdough pie crusts wrapped in plastic wrap on a counter.

Step 2: Cook the filling. Melt butter and sauté carrots, celery, onion, and garlic with salt until softened. Stir in pepper, garlic powder, and thyme, then cook 1–2 more minutes. Add sourdough discard and flour, cooking 2–3 minutes, then gradually whisk in chicken stock. Simmer 5 minutes until thickened, stir in chicken and peas, cook 5 more minutes, and let cool to room temperature.

Sourdough discard mixed into the sautéed vegetables as a thickening agent.
A mixture of thickened chicken stock and sautéed vegetables in a stainless steel pot.
Chicken pot pie filling in a stainless steel pot.

Step 3: Assemble the pot pie. On a floured surface, roll one dough disc into a 12-inch circle and fit it into a 9-inch pie plate, leaving ½-inch overhang. Spoon filling into the bottom crust. Roll out the second disc, place on top, and seal edges. Brush with egg wash if desired and cut slits in the top for steam.

Sourdough discard pie crust rolled out and placed in the bottom of a pie plate.
Chicken pot pie filling poured into a pie plate lined with sourdough discard pie crust.
An assembled sourdough chicken pot pie before baking.

Step 4: Bake the pot pie. Place pie on a baking sheet and bake at 425°F for 35–45 minutes until golden and bubbly. Cover with foil if browning too fast. Let the pie cool 30 minutes before slicing to allow the filling to set. Serve warm.

Baked sourdough chicken pot pie cooling on a wire cooling rack.

How to Store

Store leftover sourdough chicken pot pie in an airtight container in the refrigerator for up to 5 days.

For longer storage, freeze for up to 3 months. Thaw in the refrigerator overnight. Rewarm in the oven or microwave before serving.

Serving Suggestions

Sourdough chicken pot pie is comforting on its own, but it’s also great with a simple side salad or veggies like sautéed green beans or roasted Brussels sprouts.

For an extra hearty meal, serve it with sourdough dinner rolls, garlic knots, or garlic bread.

A slice of sourdough discard chicken pot pie on a small white plate. There's a fork and the rest of the pie out of focus in the background.
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 Meal Ideas

📖 Recipe

A slice of sourdough chicken pot pie on a small plate with a fork laying next to it.
Print Pin Save
5 from 3 votes

Sourdough Chicken Pot Pie

This Sourdough Chicken Pot Pie is the ultimate comfort food—made with a buttery sourdough crust and a creamy filling thickened with discard. It comes together in about 2 hours, making it an easy, hearty dinner you’ll want to make again and again.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Cool Time 30 minutes
Total Time 2 hours
Servings 8 slices
Calories 580kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Sourdough Pie Crust

Chicken Pot Pie Filling

  • 4 tablespoons unsalted butter
  • 3 large carrots diced
  • 2 stalks celery diced
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 teaspoons Diamond Crystal Kosher Salt or 1 teaspoon Morton's or table salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground thyme or 1 teaspoon fresh thyme leaves
  • ¼ cup sourdough starter discard
  • 2 tablespoons all-purpose flour
  • 2 ½ cups chicken stock
  • 3 cups shredded cooked chicken
  • 1 cup peas fresh or frozen
  • 1 large egg + 1 tablespoon water whisked together for egg wash (optional)

Instructions

Sourdough Pie Crust

  • In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and cut it into the flour using your fingertips, a pastry cutter, or a fork until the mixture looks like coarse sand and holds together slightly when pressed.
    2 ¾ cups (330 grams) all-purpose flour, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt, 1 cup (226 grams; 2 sticks) unsalted butter
  • In a small bowl, whisk together the sourdough discard and ¼ cup cold water. Pour into the flour-butter mixture and mix gently with your hands until the dough starts to clump together. It should look crumbly but hold when pressed. If too dry, drizzle in a bit more water sparingly.
    ½ cup (100 grams) sourdough starter discard, ¼ cup ice water
  • Dump the dough out onto a clean surface and divide into two equal pieces. Knead each piece of dough a few times, then wrap tightly in plastic wrap. Use a rolling pin to press it into a ½-inch thick disc inside the wrap. This helps the dough bind and hydrate evenly. Chill in the refrigerator for at least 30 minutes.

Chicken Pot Pie

  • Melt the butter in a large skillet over medium heat. Add carrots, celery, onion, and garlic. Season with salt and cook for 5–7 minutes or until softened. Stir in the black pepper, garlic powder, and thyme, and cook for 1–2 more minutes.
    4 tablespoons unsalted butter, 3 large carrots, 2 stalks celery, 1 large onion, 4 cloves garlic, 2 teaspoons Diamond Crystal Kosher Salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ¼ teaspoon ground thyme
  • Whisk in the sourdough discard and flour, cooking for 2–3 minutes. Slowly pour in the chicken stock while whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 5 minutes or until thickened. Stir in the shredded chicken and peas, and cook for another 5 minutes. Remove from heat and let the filling cool to room temperature.
    ¼ cup sourdough starter discard, 2 tablespoons all-purpose flour, 3 cups shredded cooked chicken, 1 cup peas, 2 ½ cups chicken stock
  • Preheat the oven to 425°F.
  • On a lightly floured surface, roll out one disc of dough into a 12-inch circle, about ⅛ inch thick. Carefully transfer to a 9-inch pie plate, pressing it gently into the bottom and sides. Leave about ½ inch overhang and trim the rest.
  • Spoon the cooled filling into the bottom crust, spreading evenly.
  • Roll out the second disc of dough the same way and lay it over the filling. Seal the edges by pinching with your fingers or pressing with a fork. If the edges aren’t sticking, brush a little egg wash between the crusts. Brush the top with egg wash for shine (optional), then cut slits in the top crust for steam to escape.
    1 large egg + 1 tablespoon water
  • Place the pie plate on a baking sheet to catch any drips. Bake for 35–45 minutes or until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, cover loosely with foil.
  • Let the pie rest for at least 30 minutes before slicing to allow the filling to set. Serve warm.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 580kcal | Carbohydrates: 49g | Protein: 25g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 507mg | Potassium: 395mg | Fiber: 3.5g | Sugar: 3.5g | Vitamin C: 11mg | Calcium: 50mg | Iron: 2.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Whole Wheat Sourdough English Muffins

These Whole Wheat Sourdough English Muffins use 100% whole wheat flour and sourdough starter for a hearty, wholesome breakfast staple. Soft, flavorful, and packed with nooks and crannies.

Several whole wheat sourdough English muffins on a white linen cloth. One of the muffins is split open to show the nooks and crannies.

When I was developing my recipe for classic sourdough English muffins, I knew I had to make a 100% whole wheat version too.

As a registered dietitian, I love the extra fiber and nutrients whole wheat flour brings to the table. On the blog, I already have several 100% whole wheat sourdough recipes, including bread, pizza dough, focaccia, pita bread, pancakes, and more.

And as a sourdough baker, I truly enjoy the challenge of working with whole wheat.

One of my favorite tricks is soaking the flour in liquid first (a step called autolyse). This softens the bran and germ so they’re less likely to tear gluten strands. It also lets the flour fully hydrate, giving gluten development a head start.

The result? Whole wheat sourdough English muffins that are soft, pillowy, and full of those signature nooks and crannies. The flavor is tangy, nutty, and slightly sweet - perfect for breakfast sandwiches or simply toasted with butter and jam.

If you love whole wheat sourdough recipes as much as I do, these are a must try. You’ll never want to go back to store-bought English muffins again!

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 bubbly, active starter for best rise and flavor. You can also use fresh sourdough discard (less than a week old), but the dough may take longer to ferment.
  • Whole Wheat Flour- Using 100% whole wheat flour creates a hearty English muffin with a nutty, wholesome flavor. Allowing the dough to autolyse (rest after mixing the flour and liquid) helps soften the bran, improve gluten development, and make the dough easier to work with.
  • Cornmeal- Sprinkled on the pan and skillet, cornmeal creates that classic crunchy bottom and prevents sticking.
  • Whole Milk- Slightly warmed (80–90°F) to encourage fermentation and create a soft, workable dough.
  • Granulated Sugar- Adds a subtle sweetness and helps with browning and fermentation.
  • Butter- Adds richness and flavor, keeping the English muffins soft and tender.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, use half as much or weigh it out for best results.
The ingredients to make sourdough whole wheat English muffins. Each ingredient is labeled with text. They include sugar, whole milk, cornmeal, sourdough starter, butter, kosher salt, and whole wheat flour.

Tips for Success

  • Use a kitchen scale. Weighing your ingredients ensures accuracy and helps you achieve the perfect dough texture every time.
  • Don’t skip the autolyse. Let the flour and liquid rest before kneading to soften the bran and improve dough structure.
  • Start with an active starter. A well-fed, bubbly starter gives your dough the rise and flavor it needs. You can use discard, but expect a longer fermentation time.
  • Cook low and slow. Keep the skillet at low or medium-low heat, adjusting as needed, so the English muffins cook through without burning.
  • Let them cool completely. Let English muffins cool completely to set their crumb and make cutting easier (use a fork to split for maximum nooks and crannies).

How to Make Whole Wheat Sourdough English Muffins

Here’s a quick step-by-step guide (with pictures) to help you make your own sourdough whole wheat English muffins.

Step 1: Feed starter. Feed your starter so it’s active and bubbly before mixing.

An active sourdough starter in a glass mason jar.

Step 2: Autolyse. Mix whole wheat flour and milk. Rest 1 hour to hydrate.

Whole wheat flour and whole milk mixed together in a glass bowl.

Step 3: Mix dough. Add starter, sugar, butter, and salt. Knead into a cohesive dough. Rest 20 minutes.

Whole wheat sourdough English muffin dough in a glass bowl.

Step 4: Stretch and folds. Perform four sets of stretch and folds, resting 20 minutes between each.

Sourdough whole wheat English muffin dough in a glass bowl after being stretched and folded.

Step 5: Bulk fermentation. Let dough rise until doubled, about 4–12 hours.

Whole wheat sourdough English muffin dough in a straight-sided container before bulk fermentation.
Whole wheat sourdough English muffin dough in a straight-sided container after bulk fermentation.

Step 6: Shape. Shape dough to 1-inch thick. Cut rounds with a 3-inch cutter and place on cornmeal-dusted parchment.

The dough flattened into a 1-inch thick disc with a 3-inch circle cutter on top of it.

Step 7: Proof. Let English muffins rise until puffy, 2–4 hours.

Whole wheat sourdough English muffin rounds on a parchment-lined, cornmeal-dusted baking sheet before proofing.
Whole wheat sourdough English muffin rounds on a parchment-lined, cornmeal-dusted baking sheet after proofing.

Step 8: Cook. Cook in a cornmeal-dusted cast iron skillet over low heat, 5–6 minutes per side until golden.

Four sourdough whole wheat English muffins cooking in a cornmeal-dusted cast iron skillet.
Four sourdough whole wheat English muffins cooking in a cornmeal-dusted cast iron skillet.

Step 9: Cool and serve. Cool completely, then split open with a fork before serving.

Ten whole wheat sourdough English muffins on a wire cooling rack.

Baker's Timeline

Here’s a sample schedule to help you plan your whole wheat sourdough English muffins from start to finish:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–9:00 AM: Autolyse.
  • 9:00–9:30 AM: Mix dough and rest 20 minutes.
  • 9:30-10:30 AM: Do 4 sets of stretch and folds, 20 minutes apart.
  • 10:30 AM–4:30 PM (varies): Bulk fermentation (until doubled in size).
  • 4:30–5:00 PM: Cut the dough into rounds.
  • 5:00 PM–7:00 PM: Proof until puffy.
  • 7:00–7:30 PM: Cook on stovetop.
  • 7:30–8:30 PM: Cool completely before fork-splitting.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.

How to Store

Store cooled English muffins in an airtight container or bag at room temperature for 3–4 days.

For longer storage, freeze in a freezer-safe bag or container for up to 3 months. For best results, split them before freezing so they’re easy to toast straight from frozen.

Whole wheat English muffins should not be refrigerated because it tends to dry them out and make them stale faster.

Serving Suggestions

These whole wheat sourdough English muffins are irresistible toasted with butter. Top with homemade cranberry, blueberry, or strawberry jam for a touch of sweetness.

They’re also perfect for breakfast sandwiches, turkey sandwiches, or even mini English muffin pizzas.

A toasted whole wheat sourdough English muffin on a small white plate. There is a square of butter on each half of the muffin and part of a stick of butter on the plate next to it. Several more muffins and a white linen cloth are scattered around the 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

Several whole wheat sourdough English muffins on a white linen cloth. One of the muffins is split open to show the nooks and crannies.
Print Pin Save

Whole Wheat Sourdough English Muffins

These Whole Wheat Sourdough English Muffins use 100% whole wheat flour and sourdough starter for a hearty, wholesome breakfast staple. Soft, flavorful, and packed with nooks and crannies.
Course Bread, Breakfast
Cuisine American, English
Prep Time 1 day 2 hours
Cook Time 30 minutes
Cool Time 1 hour
Total Time 1 day 3 hours 30 minutes
Servings 10 English muffins
Calories 185kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 3 cups (360 grams) whole wheat flour
  • 1 ¼ cups (300 grams) whole milk warmed to 80-90℉
  • ½ cup (100 grams) active sourdough starter
  • 2 tablespoons (25 grams) granulated sugar
  • 1 tablespoon (14 grams) unsalted butter melted
  • 2 ½ teaspoons (7 grams) Diamond Crystal Kosher Salt if using Morton's brand or table salt, reduce volume to 1 ¼ teaspoon or measure in grams
  • Cornmeal for sprinkling on baking sheet and skillet

Instructions

  • Feed your sourdough starter 6–12 hours before starting to ensure it’s active and bubbly.
  • In a large bowl, combine the whole wheat flour and milk, mixing until no dry flour remains. Cover and let rest for 60 minutes to allow the bran and germ to soften and fully hydrate the flour.
    3 cups (360 grams) whole wheat flour, 1 ¼ cups (300 grams) whole milk
  • Add the active starter, sugar, melted butter, and salt to the bowl. Knead thoroughly until the dough comes together into a cohesive ball. Cover and rest for 20 minutes.
    ½ cup (100 grams) active sourdough starter, 2 tablespoons (25 grams) granulated sugar, 1 tablespoon (14 grams) unsalted butter, 2 ½ teaspoons (7 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands and perform a set of stretch and folds. To do this, gently lift one edge of the dough, stretch it upward without tearing, and fold it over the center. Rotate the bowl 90° and repeat on all four sides. Gather the dough into a ball and place it seam side down. Cover and rest for 20 minutes. Repeat this stretch-and-fold process three more times, for a total of four sets.
  • Cover the bowl and let the dough rise until doubled in size, about 4–12 hours or longer depending on your kitchen temperature. Using a straight-sided container can help you track the rise more easily.
  • Line a baking sheet with parchment paper and generously sprinkle with cornmeal. Turn the dough onto a lightly floured surface and gently press it into a 1-inch thick rectangle. Using a 3-inch round cutter, cut out as many muffins as possible. Gather any scraps, gently press them back together, and cut out more rounds. You should have 9–10 muffins total.
    Cornmeal
  • Cover the muffins loosely and let them rise until puffy, about 2–4 hours depending on room temperature.
  • Preheat a cast iron skillet over medium-low heat and sprinkle with cornmeal. Reduce heat to low and cook 3–4 muffins at a time for 5–6 minutes per side. Adjust the heat as needed to get a deep golden crust without burning while ensuring the muffins cook through.
    Cornmeal
  • Transfer the muffins to a wire rack and cool completely. Split them open with a fork before serving.

Notes

  • Cut muffins firmly. Press down firmly with your round cutter to create clean edges and help the muffins rise evenly during cooking. Avoid twisting the cutter, which can seal the edges and prevent a good rise.
  • Adjust burner temperature as needed. Cook over low to medium-low heat to develop a deep golden crust without burning, while allowing the inside to cook through fully.
  • Storage: Store muffins in an airtight container for up to 4 days at room temperature or freeze for up to 3 months.

Nutrition

Serving: 1English muffin | Calories: 185kcal | Carbohydrates: 34g | Protein: 7g | Fat: 3g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 294mg | Potassium: 204mg | Fiber: 4.5g | Sugar: 4g | Calcium: 53mg | Iron: 1.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Mac and Cheese

This baked Sourdough Mac and Cheese is thickened with a sourdough discard roux and topped with homemade sourdough breadcrumbs, making it an easy, comforting meal that's ready in about an hour.

Sourdough discard mac and cheese on a small white plate.

Baked macaroni and cheese was one of my favorite meals growing up. And let’s be honest, it’s a classic for many kids. In fact, when I was testing this recipe, I gave a batch to my friend’s toddler. He devoured it - toddler approved!

Nowadays, I usually make it for Thanksgiving, the holidays, or anytime I’m craving something seriously comforting.

This version is thickened with sourdough discard whisked right into the roux, which adds a subtle tang that perfectly balances the richness of the cheese. If you have extra sourdough bread on hand, it’s fun to turn it into homemade breadcrumbs for the topping.

The whole dish comes together in about an hour, making it an easy, cozy weeknight dinner.

I hope you 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.

  • Sourdough Discard- Added to the roux, sourdough discard helps thicken the cheese sauce while adding a subtle tang. Older discard will give a slightly more pronounced flavor.
  • Pasta- Tubular pasta with ridges works best to hold the sauce. Elbows, cavatappi, or cellentani are all great options.
  • Cheddar & Parmesan Cheese- Shredding your own cheese gives the best texture and flavor. You can also mix in other cheeses like Gruyère or fontina if you like.
  • Whole Milk- Adds richness and creaminess to the sauce. You can substitute lower-fat milk or non-dairy milk if needed.
  • Butter- Combines with flour to make the roux, which thickens the sauce and adds flavor.
  • Flour- Works with the butter to thicken the roux and create a creamy base for the cheese sauce.
  • Dijon Mustard- Adds a sharp, tangy note that balances the richness of the cheese.
  • Breadcrumbs- Homemade sourdough breadcrumbs work beautifully, but panko breadcrumbs are a good shortcut.
  • Seasonings- Salt, pepper, and garlic round out the flavor, but feel free to adjust or add your favorite herbs and spices.
The ingredients to make sourdough macaroni and cheese. Each ingredient is labeled with text. They include cheddar, parmesan, butter, garlic, mustard, pepper, salt, flour, pasta, breadcrumbs, sourdough discard, and milk.

Tips for Success

  • Shred your own cheese. Pre-shredded cheese often contains anti-caking agents, so shredding your own ensures a smoother, creamier sauce.
  • Choose the right pasta shape. Tubular pasta with ridges, like elbows, cavatappi, or cellentani, helps the cheese sauce cling.
  • Cook the pasta just under al dente. This prevents the noodles from overcooking when baked, keeping them perfectly tender.
  • Whisk milk in slowly. Gradually adding the milk while whisking helps avoid lumps and creates a silky-smooth sauce.
  • Season to taste. Don’t be afraid to taste and adjust salt, pepper, garlic, or mustard.
  • Allow sauce to set. Let the mac and cheese rest for 15–20 minutes before serving so the sauce thickens and the flavors meld.

How to Make Sourdough Mac and Cheese

Follow along with these step-by-step instructions and photos to make baked sourdough discard mac and cheese from start to finish.

Step 1: Cook the pasta. Preheat the oven to 350℉. Cook the pasta one minute short of al dente, drain, and transfer it to a 9×13-inch baking dish.

Cooked pasta in a colander.

Step 2: Make the cheese sauce. In a medium saucepan, melt the butter over medium-low heat. Add the garlic and cook until fragrant. Whisk in the flour and sourdough discard, then slowly add the milk, whisking constantly. Heat until steaming and slightly thickened. Stir in the cheddar, parmesan, Dijon mustard, salt, pepper, and garlic powder until smooth.

Sourdough discard and butter roux in a stainless steel pot.
Sourdough discard mac and cheese sauce in a stainless steel pot.

Step 3: Combine pasta and sauce. Pour the cheese sauce over the pasta and stir gently to coat all the noodles.

Cooked pasta mixed with sourdough discard cheese sauce in a casserole dish.

Step 4: Top with breadcrumbs. Mix the breadcrumbs with melted butter, then sprinkle evenly over the top of the mac and cheese.

Sourdough bread breadcrumbs in a stainless steel skillet.
The assembled sourdough discard mac and cheese in a casserole dish before baking.

Step 5: Bake and serve. Bake for 25–30 minutes, until the topping is golden and the edges are bubbly. Let the mac and cheese rest for 15–20 minutes before serving to allow the sauce to set slightly.

Baked sourdough mac and cheese in a casserole dish.

How to Store

Store leftover sourdough macaroni and cheese in an airtight container in the refrigerator for up to 5 days.

For longer storage, wrap tightly or transfer portions to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator or rewarm in the oven or microwave when you're ready to enjoy.

Serving Suggestions

Sourdough mac and cheese is delicious on its own, but you can serve it with sourdough garlic knots or breadsticks—or even in a sourdough bread bowl for a cozy, hearty meal.

For something lighter, pair it with a simple salad, roasted Brussels sprouts, or sautéed green beans. It’s also great alongside protein like shredded BBQ chicken, roasted chicken, or braised turkey.

Baked sourdough mac and cheese in a glass casserole dish.
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 Savory Sourdough Recipes

📖 Recipe

Sourdough discard mac and cheese on a small white plate.
Print Pin Save
5 from 1 vote

Sourdough Mac and Cheese

This baked Sourdough Mac and Cheese is thickened with a sourdough discard roux and topped with homemade sourdough breadcrumbs, making it an easy, comforting meal that's ready in about an hour.
Course Main Course, Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Cool Time 20 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 466kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 pound dry pasta cooked one minute less than al dente according to package instructions
  • 4 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • ¼ cup sourdough starter discard
  • 3 cups whole milk
  • 4 cups sharp cheddar cheese shredded
  • ½ cup parmesan cheese grated
  • 1 teaspoon dijon mustard
  • 1 teaspoon Diamond Crystal Kosher Salt to taste
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 cups sourdough breadcrumbs or panko breadcrumbs
  • 1 tablespoon melted butter

Instructions

  • Preheat oven to 350℉.
  • Cook the pasta according to package directions, but stop 1 minute before it reaches al dente. Drain well, transfer to the baking dish, and set aside.
    1 pound dry pasta
  • In a medium saucepan, melt 4 tablespoons of butter over medium-low heat. Add the minced garlic and cook for about a minute until fragrant. Whisk in the flour and sourdough discard, cooking for 1–2 minutes until smooth and slightly thickened. Slowly pour in the milk, whisking constantly to prevent lumps. Cook for 8–10 minutes until the sauce is steaming and beginning to thicken—do not let it boil. Gradually add the shredded cheddar and parmesan, whisking until completely melted and smooth. Stir in the mustard, salt, pepper, and garlic powder, tasting and adjusting seasoning as needed.
    4 tablespoons unsalted butter, 2 cloves garlic, 2 tablespoons all-purpose flour, ¼ cup sourdough starter discard, 3 cups whole milk, 4 cups sharp cheddar cheese, ½ cup parmesan cheese, 1 teaspoon dijon mustard, 1 teaspoon Diamond Crystal Kosher Salt, ½ teaspoon black pepper, ½ teaspoon garlic powder
  • Pour the cheese sauce over the cooked pasta and stir gently until the noodles are fully coated.
  • In a small bowl or skillet, combine the sourdough breadcrumbs with 1 tablespoon of melted butter and mix until evenly coated. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
    2 cups sourdough breadcrumbs, 1 tablespoon melted butter
  • Bake for 25–30 minutes, or until the topping is golden and the edges are bubbling.
  • Let the dish rest for 15–20 minutes before serving so the sauce can set slightly.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 466kcal | Carbohydrates: 50g | Protein: 19g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 609mg | Potassium: 242mg | Fiber: 2g | Sugar: 4g | Calcium: 415mg | Iron: 1.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough English Muffins

These Sourdough English Muffins are a classic breakfast favorite with plenty of nooks and crannies. With active sourdough starter or discard, they’re easy to make in one day or ferment overnight for flexibility.

Several sourdough English muffins on a white cloth napkin. Two of the English muffins are cut in half.

I love getting creative with sourdough, and this year I’ve added all kinds of fun recipes to the blog. From ice cream and apple crisp made with discard to unique sourdough bread inclusions like dill pickles, chocolate cherry, and pepperoni pizza.

But as a registered dietitian and home cook, I also know how important it is to have some reliable staple recipes on hand. That’s why this year I’ve been focusing on the basics too, like these sourdough English muffins.

These English muffins are pillowy soft, full of sourdough tang, and packed with those perfect nooks and crannies we all love. And the crunchy cornmeal bottom? Truly irresistible.

I usually use active starter for this recipe, but if you have fresh discard (less than a week old), that works too. You might just need to be a little more patient while it rises. The dough is super easy to handle, and you can make them same day or let them ferment overnight for extra flavor and convenience.

And the best part? They freeze really well, so you can always have homemade sourdough English muffins ready to toast for breakfast.

Trust me, once you try these, you’ll never want to buy store-bought again!

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 bubbly, active starter for best rise and flavor. You can also use fresh sourdough discard (less than a week old), but the dough may take longer to ferment.
  • Cornmeal- Sprinkled on the pan and skillet, it gives the English muffins their signature crunchy bottom.
  • All-Purpose Flour- Provides a soft, tender crumb with a chewy texture. You can substitute bread flour for a slightly chewier English muffin or swap up to ⅓ of the flour for whole wheat (you may need a bit more milk or water to keep the dough consistency right). Or check out my 100% whole wheat sourdough English muffin recipe.
  • Whole Milk- Slightly warmed (80–90°F) to encourage fermentation and create a soft dough.
  • Granulated Sugar- Adds a touch of sweetness and helps with browning and fermentation.
  • Butter- Brings richness and flavor while keeping the English muffins soft and tender.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, use half as much or weigh it out for best results.
The ingredients to make sourdough English muffins. Each ingredient is labeled with text. They include sugar, whole milk, sourdough starter, butter, kosher salt, all-purpose flour, and cornmeal.

Tips for Success

  • Use a kitchen scale. Weighing your ingredients ensures accuracy and helps you achieve the perfect dough texture every time.
  • Start with an active starter. A well-fed, bubbly starter gives your dough the rise and flavor it needs. You can use discard, but expect a longer fermentation time.
  • Don’t rush the bulk rise. Let the dough become puffy and nearly doubled in size. This step is essential for developing flavor and those classic nooks and crannies.
  • Cut muffins firmly. Press down firmly with your round cutter to create clean edges and help the English muffins rise evenly during cooking. Avoid twisting the cutter, which can seal the edges and prevent a good rise.
  • Adjust burner temperature as needed. Cook over low to medium-low heat to develop a deep golden crust without burning, while allowing the inside to cook through fully.
  • Let them cool completely. It’s tempting to eat them right away, but cooling fully lets the crumb set properly and prevents a gummy texture inside.

How to Make Sourdough English Muffins

Follow these step-by-step instructions with photos to see exactly how to make English muffins with sourdough starter.

Step 1: Feed starter. Make sure your sourdough starter is active and bubbly before you begin. If using discard, you can skip this step.

An active sourdough starter in a glass mason jar.

Step 2: Mix dough. Whisk together warm milk, starter, and sugar. Add flour, melted butter, and salt; mix into a cohesive dough. Rest 20 minutes.

Milk, active sourdough starter, and sugar whisked together in a glass bowl.
Sourdough English muffin dough in a glass bowl.

Step 3: Stretch and fold. Do 4 sets of stretch and folds, resting 20 minutes between each.

The smooth sourdough English muffin dough ball in a glass bowl after stretching and folding.

Step 4: Bulk fermentation. Cover and rise until doubled, 4–12+ hours.

Sourdough English muffin dough in a straight-sided container before bulk fermentation. There is an elastic around the container to mark the dough's starting point.
Sourdough English muffin dough in a straight-sided container after bulk fermentation. There is an elastic around the container to mark the dough's starting point.

Step 5: Shape. Press into a 1-inch thick rectangle; cut 3-inch rounds. Place on a cornmeal-dusted, parchment-lined baking sheet.

Sourdough English muffin dough pressed into a square on a floured countertop with a 3-inch round cutter pressed into it.

Step 6: Proof. Cover and rise until puffy, 2–4 hours.

Nine sourdough English muffins on a parchment-lined, cornmeal-dusted baking sheet before proofing.
Nine sourdough English muffins on a parchment-lined, cornmeal-dusted baking sheet after proofing.

Step 7: Cook. Preheat cast iron skillet over medium-low, sprinkle with cornmeal, and cook English muffins 5–6 minutes per side on low heat.

Three raw sourdough English muffins cooking in a cornmeal-dusted cast iron skillet.
Three partially-cooked sourdough English muffins cooking in a cornmeal-dusted cast iron skillet.

Step 8: Cool and split. Cool on a wire rack; split with a fork before serving.

Eight sourdough English muffins on a wire cooling rack.
A fork-split sourdough English muffin on a wire cooling rack.

Baker's Timeline

Here’s a sample schedule to help you plan your sourdough English muffins from start to finish:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Mix dough and rest 20 minutes.
  • 8:30–9:30 AM: Do 4 sets of stretch and folds, 20 minutes apart.
  • 9:30 AM–3:30 PM (varies): Bulk fermentation (until doubled in size).
  • 3:30–4:00 PM: Cut the dough into rounds.
  • 4:00 PM–6:00 PM: Proof until puffy.
  • 6:00–6:30 PM: Cook on stovetop.
  • 6:30–7:30 PM: Cool completely before fork-splitting.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.

How to Store

Store cooled sourdough English muffins in an airtight container or bag at room temperature for 3–4 days.

For longer storage, freeze cooled muffins in a freezer-safe bag or container for up to 3 months. For best results, split them before freezing so they’re easy to toast straight from frozen.

English muffins shouldn’t be refrigerated because it tends to dry them out and make them stale faster.

Serving Suggestions

These sourdough English muffins are delicious toasted with butter melting into all their signature nooks and crannies. Then add some homemade cranberry, blueberry, or strawberry jam for a bit of sweetness.

They also make a great base for breakfast sandwiches, turkey sandwiches, and mini English muffin pizzas.

A toasted and buttered sourdough English muffin on a small white plate. There is half a stick of butter on the plate next to the English muffin. Several more English muffins and a butter knife are situated around the 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

Several sourdough English muffins on a white cloth napkin. Two of the English muffins are cut in half.
Print Pin Save
5 from 2 votes

Sourdough English Muffins

These Sourdough English Muffins are a classic breakfast favorite with plenty of nooks and crannies. With active sourdough starter or discard, they’re easy to make in one day or ferment overnight for flexibility.
Course Bread, Breakfast
Cuisine American, English
Prep Time 1 day 2 hours
Cook Time 30 minutes
Cool Time 1 hour
Total Time 1 day 3 hours 30 minutes
Servings 9 English muffins
Calories 210kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 cup (240 grams) whole milk warmed to 80-90℉
  • ½ cup (100 grams) active sourdough starter or "fresh" discard less than one week old
  • 2 tablespoons (25 grams) granulated sugar
  • 3 cups (360 grams) all-purpose flour
  • 1 tablespoon (14 grams) unsalted butter melted
  • 2 ½ teaspoons (7 grams) Diamond Crystal Kosher Salt use 1 ¼ teaspoons if using Morton's brand or table salt
  • Cornmeal for dusting the baking sheet and cast iron skillet

Instructions

  • Feed your sourdough starter about 6-12 hours before mixing the dough so that it's bubbly and active. Alternatively, use "fresh" sourdough discard that's less than one week old (dough may take longer to rise).
  • In a large mixing bowl, whisk together the warm milk (80–90°F), active sourdough starter, and sugar until combined. Add the flour, melted butter, and salt. Knead until a cohesive dough forms. Cover and rest for 20 minutes.
    1 cup (240 grams) whole milk, ½ cup (100 grams) active sourdough starter, 2 tablespoons (25 grams) granulated sugar, 3 cups (360 grams) all-purpose flour, 1 tablespoon (14 grams) unsalted butter, 2 ½ teaspoons (7 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands, then perform one set of stretch and folds: gently lift one edge of the dough, stretch it up without tearing, and fold it over the center. Rotate the bowl a quarter turn (90°) and repeat. Continue until all four sides have been stretched and folded. Gather the dough into a ball and place it seam side down in the bowl. Cover and rest for 20 minutes. Repeat this process three more times for a total of four sets.
  • Cover and let the dough rise until doubled in size, about 4–12 hours (or more) depending on the temperature of your kitchen. A straight-sided container makes it easy to see when it’s fully risen.
  • Line a baking sheet with parchment paper and generously sprinkle it with cornmeal.
    Cornmeal
  • Transfer the dough to a lightly floured surface and gently press it into a rectangle about 1 inch thick. Use a 3-inch round cutter to cut as many circles as possible, placing them close together to minimize scraps. Transfer each round to the prepared baking sheet. Gather and gently press any scraps back together to cut more muffins (you should have 8–9 total).
  • Cover the muffins loosely and let them rise until puffy, about 2–4 hours depending on room temperature.
  • Preheat a cast iron skillet over medium-low heat, then sprinkle with cornmeal. Reduce heat to low and add 3–4 muffins at a time. Cook for 5–6 minutes per side, adjusting heat as needed so the outside is deeply golden while the inside cooks through.
    Cornmeal
  • Transfer muffins to a wire rack to cool completely. Use a fork to split them open for serving.

Notes

  • Cut muffins firmly. Press down firmly with your round cutter to create clean edges and help the muffins rise evenly during cooking. Avoid twisting the cutter, which can seal the edges and prevent a good rise.
  • Adjust burner temperature as needed. Cook over low to medium-low heat to develop a deep golden crust without burning, while allowing the inside to cook through fully.
  • Storage: Store muffins in an airtight container for up to 4 days at room temperature or freeze for up to 3 months.

Nutrition

Serving: 1English muffin | Calories: 210kcal | Carbohydrates: 40g | Protein: 7g | Fat: 2.5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Cholesterol: 7mg | Sodium: 323mg | Potassium: 109mg | Fiber: 1g | Sugar: 4g | Calcium: 41mg | Iron: 0.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Pumpkin Scones

These Sourdough Pumpkin Scones are an easy sourdough discard recipe packed with pumpkin spice flavor and a soft, tender texture. Ready in under an hour, they’re perfect served with a warm cup of coffee or tea.

Three sourdough pumpkin scones drizzled with maple icing on a small white plate.

Fall has always been my favorite season for baking — there’s just something about the crisp air and cozy flavors that inspire me in the kitchen.

Last year, I added a bunch of pumpkin sourdough recipes to the blog, like pumpkin-shaped sourdough bread, pumpkin chocolate chip cookies, and pumpkin granola bars.

This year, I’m excited to share a few new favorites, including pumpkin pancakes, waffles, and of course, these sourdough pumpkin scones made with discard.

These lightly sweetened scones have a soft, tender crumb with a slightly more cake-like texture than classic sourdough scone. The optional maple cinnamon icing adds a lovely touch of sweetness that complements the warm pumpkin spice flavors nicely.

They're the perfect treat for a chilly fall morning alongside a warm latte, or as an afternoon snack with a cup of tea.

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 a subtle tang and moisture to the scones. Use cold, unfed discard straight from the fridge.
  • Pumpkin Puree- Brings natural sweetness, moisture, and that classic pumpkin flavor. Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which already has added sugar and spices.
  • Pumpkin Pie Spice- A cozy blend of cinnamon, nutmeg, ginger, and cloves that gives the scones their warm fall flavor. You can make your own or use store-bought.
  • All-Purpose Flour- Spoon and level your flour or use a kitchen scale for accuracy. You can swap up to ⅓ of the flour with whole wheat for a heartier texture.
  • Butter- Very cold butter creates a flakier scone. Grate partially frozen butter so it distributes easily without softening too much.
  • Heavy Cream- Adds richness and helps bind the dough. Keep it very cold for best results. Half-and-half works in a pinch, but your scones may be slightly less tender.
  • Egg- Gives structure and adds richness. Use a cold egg to help keep the dough chilled.
  • Brown Sugar- Adds sweetness and a hint of molasses flavor that pairs well with pumpkin.
  • Baking Powder- Helps the scones rise and stay light and fluffy.
  • Kosher Salt- Balances the sweetness and enhances all the flavors. I use Diamond Crystal; if using Morton’s or table salt, reduce the amount by half or weigh it for accuracy.
The ingredients to make sourdough pumpkin scones. Each ingredient is labeled with text. They include pumpkin puree, butter, cream, sourdough discard, all-purpose flour, brown sugar, kosher salt, vanilla, spices, baking powder, and egg.

Mix-In Ideas

Pumpkin and warm spices pair beautifully with sweet or crunchy additions. Use up to 1 cup of small mix-ins so they blend evenly into the dough. Try:

  • Chopped toasted pecans, walnuts, or pumpkin seeds (pepitas)
  • Mini chocolate chips or chopped dark chocolate
  • White chocolate chips + dried cranberries
  • Candied ginger pieces
  • Golden raisins or chopped dates

Note: Add your mix-ins after cutting in the butter but before stirring in the wet ingredients.

Tips for Success

  • Use a kitchen scale. Measuring by weight ensures the best accuracy and helps your scones turn out soft and tender every time.
  • Keep ingredients cold. Cold butter, heavy cream, sourdough discard, and even the egg help create layers and prevent the dough from spreading too much during baking.
  • Grate frozen butter. Partially frozen butter is easier to cut into the flour and helps create those perfect flaky pockets.
  • Don’t overwork the dough. Fold gently just until combined — overworking can make the scones tough instead of tender.
  • Freeze before cutting and baking. Chilling the dough for 15 minutes helps the scones hold their shape, bake tall, and stay flaky.

How to Make Sourdough Pumpkin Scones

Here’s a quick look at how to make pumpkin sourdough scones with discard, along with photos of each step.

Step 1: Mix dry ingredients. Whisk together flour, baking powder, pumpkin pie spice, and salt.

Flour and other dry ingredients in a large glass mixing bowl.

Step 2: Cut in butter. Work in butter until mixture looks crumbly.

Butter cut into the dry ingredients in a large glass bowl.

Step 3: Whisk wet ingredients. In another bowl, whisk pumpkin puree, brown sugar, egg, sourdough discard, cream, and vanilla.

Sourdough discard, cream, and other ingredients mixed together in a glass bowl.

Step 4: Combine dough. Add wet to dry, stirring just until a shaggy dough forms.

Sourdough pumpkin scone batter in a large glass bowl with a rubber spatula sticking out to the left.

Step 5: Chill and cut scones. Form dough into a 1-inch thick disc. Transfer to baking sheet; freeze 15 minutes. Slice into 8 wedges and brush tops with cream.

Sourdough pumpkin scone dough pressed into a circle on a sheet of parchment paper.
Pumpkin scones brushed with cream on a parchment-lined baking sheet.

Step 7: Bake scones. Bake for 20–25 minutes until golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.

Baked sourdough pumpkin scones on a parchment-lined baking sheet.

How to Store

Store sourdough pumpkin scones in an airtight container at room temperature for up to 2 days.

For longer storage, freeze fully cooled scones in a freezer-safe container or bag for up to 2 months. When you’re ready to enjoy, let them thaw at room temperature or warm them in the oven for a few minutes.

Skip the fridge—refrigerating scones tends to dry them out.

Pumpkin sourdough scones drizzled with icing on a 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 Pumpkin Recipes

📖 Recipe

Three sourdough pumpkin scones drizzled with maple icing on a small white plate.
Print Pin Save
5 from 1 vote

Sourdough Pumpkin Scones

These Sourdough Pumpkin Scones are an easy sourdough discard recipe packed with pumpkin spice flavor and a soft, tender texture. Ready in under an hour, they’re perfect served with a warm cup of coffee or tea.
Course Breakfast, Snack
Cuisine American, English
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 scones
Calories 330kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Pumpkin Scone Ingredients

  • 2 ¼ cups (270 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon (3 grams) Diamond Crystal Kosher Salt if using Morton's or table salt, use ½ teaspoon
  • ½ cup (113 grams, 1 stick) unsalted butter partially frozen, grated or cubed small
  • ½ cup (120 grams) pumpkin puree
  • ½ cup (100 grams) brown sugar packed
  • 1 large (50 grams) egg cold
  • ¼ cup (50 grams) sourdough starter discard cold
  • ¼ cup heavy cream very cold (plus more for brushing on top)
  • 1 teaspoon vanilla extract

Maple Cinnamon Icing Ingredients

  • ¼ cup powdered sugar
  • 1 tablespoon maple syrup
  • 1 teaspoon heavy cream or enough to achieve drizzle consistency
  • ½ tablespoon unsalted butter melted
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon Diamond Crystal Kosher Salt
  • 1 drop maple syrup extract (optional)

Instructions

  • Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
  • In a medium mixing bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
    2 ¼ cups (270 grams) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt, 2 teaspoons pumpkin pie spice
  • Add the grated or cubed butter to the dry mixture. Use your fingertips or a pastry cutter to work it into the flour until it resembles coarse crumbs.
    ½ cup (113 grams, 1 stick) unsalted butter
  • In a separate bowl, whisk together the pumpkin puree, brown sugar, egg, sourdough discard, heavy cream, and vanilla extract until smooth.
    ½ cup (120 grams) pumpkin puree, ½ cup (100 grams) brown sugar, 1 large (50 grams) egg, ¼ cup (50 grams) sourdough starter discard, ¼ cup heavy cream, 1 teaspoon vanilla extract
  • Make a well in the center of the flour mixture and pour in the wet ingredients. Use a spatula or wooden spoon to gently fold the dough together just until no dry flour remains. (It’s okay if it looks a little wet and shaggy—don’t overmix.)
  • Transfer the dough to a lightly floured surface. With floured hands, gently form it into a round disc about 1-inch thick. Place the disc on the prepared baking sheet and freeze for 15 minutes. (This step helps the scones hold their shape.)
  • Remove the chilled dough from the freezer. Cut it into 8 wedges and slightly separate them on the baking sheet. Brush the tops with a little heavy cream.
  • Bake for 20–25 minutes, or until the scones are puffed and golden brown.
  • While the scones bake, whisk together the powdered sugar, maple syrup, heavy cream, melted butter, cinnamon, salt, and maple extract (if using). Add more cream or powdered sugar as needed until it reaches a drizzle consistency.
    ¼ cup powdered sugar, 1 tablespoon maple syrup, 1 teaspoon heavy cream, ½ tablespoon unsalted butter, ⅛ teaspoon ground cinnamon, ⅛ teaspoon Diamond Crystal Kosher Salt, 1 drop maple syrup extract
  • Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack. Drizzle with icing once cooled, if desired.

Notes

  • Storage: Store scones in an airtight container for 2-3 days at room temperature or freeze for up to 2 months.

Nutrition

Serving: 1scone (without icing) | Calories: 330kcal | Carbohydrates: 43g | Protein: 6g | Fat: 15.5g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4.5g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 278mg | Potassium: 127mg | Fiber: 1.5g | Sugar: 13.5g | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Scones (Sourdough Blueberry Scones)

These Sourdough Scones use sourdough discard, butter, and heavy cream for a tender, flaky texture. Easily customized with your favorite mix-ins, they're perfect for breakfast or brunch.

Three blueberry sourdough scones on a plate. One of the scones is split in half with butter on it. There is a mug of tea to the left of the plate.

One of my favorite types of baked goods to make are those that use cold butter to create flaky layers—think pie crusts, biscuits, and pastries, often called laminated or layered doughs.

But until I started working on this sourdough scone recipe (and my sourdough pumpkin scones), I’d actually never made scones myself. Growing up, they weren’t a regular treat since scones feel more like a British classic. But this recipe is definitely changing that for me.

These sourdough scones are easy to make, delicious, and super customizable. I made sourdough blueberry scones here, but you can easily swap in diced strawberries, chocolate chips, cheese, or any mix-ins you like (see below for ideas).

Plus, they’re a great way to use up extra sourdough discard, come together quickly in under an hour, and freeze well—so you can make a double batch to enjoy for breakfast, brunch, or snacks later.

I hope you give them a try and 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 a subtle tang and moisture to the scones. Use cold, unfed discard straight from the fridge.
  • Blueberries- Fresh or frozen both work well. You can omit for plain scones, or substitute with up to 1 cup of other mix-ins like diced strawberries, dried cranberries, chocolate chips, or even cheese and herbs. See below for more ideas.
  • All-Purpose Flour- Spoon and level your flour or use a kitchen scale for the most accurate results. You can swap up to ⅓ with whole wheat flour for a heartier texture.
  • Butter- Very cold butter helps create a flaky scone. I recommend grating partially frozen butter so it distributes easily without warming up.
  • Heavy Cream- Adds richness and helps bind the dough. Make sure it's very cold; you can also use half-and-half, but the texture may be slightly less tender.
  • Egg- Gives structure and richness. Use a cold egg to help keep the dough chilled.
  • Granulated Sugar- Lightly sweetens the scones. Feel free to adjust the amount slightly depending on your mix-ins.
  • Baking Powder- Provides lift and helps the scones rise.
  • Kosher Salt- Enhances flavor and balances the sweetness. I use Diamond Crystal; if using Morton’s or table salt, reduce the amount by half or weigh it for accuracy.
The ingredients to make sourdough scones. Each ingredient is labeled with text. They include sourdough discard, all-purpose flour, cream, sugar, butter, egg, baking powder, vanilla, kosher salt, and blueberries.

Mix-In Ideas

These sourdough scones are easy to customize—use up to 1 cup of small mix-ins so they blend evenly into the dough. Here are some ideas:

  • Fresh or frozen blueberries + lemon zest
  • Diced strawberries
  • Raspberries + white chocolate
  • Dried cranberries + orange zest
  • Raisins or chopped dates
  • Mini chocolate chips or chopped dark chocolate
  • Grated cheddar cheese + chives
  • Roasted garlic + herbs
  • Chopped toasted nuts like pecans, walnuts, or almonds
  • Warm spices like cinnamon, ginger, or cardamom

Note: Add your mix-ins after cutting in the butter but before stirring in the wet ingredients.

Tips for Success

  • Use a kitchen scale. Measuring by weight gives you the most accurate results and helps ensure your scones turn out light and tender.
  • Keep ingredients cold. Cold butter and cream help create flaky layers and prevent the scones from spreading too much in the oven.
  • Grate frozen butter. This makes it easier to incorporate into the flour.
  • Don’t overwork the dough. Gently mix and shape just until combined to avoid tough, dense scones.
  • Freeze scones before cutting and baking. A quick freeze helps the scones hold their shape and bake up tall and flaky.

How to Make Sourdough Scones

Here’s a quick look at how to make tender, flaky sourdough discard scones—perfect for customizing with your favorite mix-ins.

Step 1: Mix dry ingredients. Whisk together flour, sugar, baking powder, and salt.

All-purpose flour, baking powder, and other ingredients mixed together in a glass bowl.

Step 2: Cut in butter. Use your fingers to work in the grated butter until the mixture looks like coarse sand.

Cold butter cut into the dry ingredients in a glass bowl.

Step 3: Add mix-ins. Gently fold in blueberries or your preferred mix-ins.

Blueberries tossed with the flour and butter mixture in a glass bowl.

Step 4: Whisk wet ingredients. In a separate bowl, whisk the cream, discard, egg, and vanilla.

Sourdough discard, cream, and other ingredients mixed together in a glass bowl.

Step 5: Combine dough. Pour wet ingredients into the dry and fold until just combined.

Sourdough discard scone dough in a glass bowl with a rubber spatula sticking out to the left.

Step 6: Chill and cut scones. Press into a 1-inch disc on the baking sheet and freeze for 15 minutes. Slice into 8 wedges, separate slightly, brush with cream, and sprinkle with coarse sugar.

Blueberry sourdough scone dough formed into a disc on a parchment-lined baking sheet.
Eight blueberry sourdough scones cut into triangles, brushed with butter, and sprinkled with coarse sugar on a parchment-lined baking sheet.

Step 7: Bake scones. Bake for 20–25 minutes until golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.

Eight baked blueberry sourdough discard scones on a parchment-lined baking sheet.

How to Store

Sourdough scones are best enjoyed the day they’re baked, but you can store any leftovers in an airtight container at room temperature for up to 2 days.

For longer storage, freeze the baked scones in a freezer-safe container for up to 2 months. Thaw at room temperature or warm them briefly in the oven before serving.

Avoid refrigerating, as it can dry them out.

Three sourdough discard scones with blueberries on a small white plate. There is a blue mug of tea out of focus in the background.
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 Discard Recipes

📖 Recipe

Three blueberry sourdough scones on a plate. One of the scones is split in half with butter on it.
Print Pin Save

Sourdough Scones

These Sourdough Scones use sourdough discard, butter, and heavy cream for a tender, flaky texture. Easily customized with your favorite mix-ins, they're perfect for breakfast or brunch.
Course Breakfast, Dessert, Snack
Cuisine American, English
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 8 scones
Calories 350kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 ¼ cups (270 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon Diamond Crystal Kosher Salt if using Morton's or table salt, use ½ teaspoon
  • ½ cup (113 grams, 1 stick) unsalted butter partially frozen, grated or cubed small
  • 1 cup fresh or frozen blueberries can omit for plain scones or substitute with up to 1 cup of other mix-ins—try diced strawberries, chocolate chips, dried fruit, or even cheese
  • ½ cup heavy cream very cold (plus more for brushing on top)
  • ½ cup (100 grams) sourdough starter discard cold
  • 1 large (50 grams) egg cold
  • 1 teaspoon vanilla extract
  • Coarse sugar for sprinkling on top (optional)

Instructions

  • Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
    2 ¼ cups (270 grams) all-purpose flour, ¼ cup (50 grams) granulated sugar, 2 teaspoons baking powder, 1 teaspoon Diamond Crystal Kosher Salt
  • Using your fingertips, cut the grated or cubed frozen butter into the flour mixture until it looks like coarse, sandy crumbs.
    ½ cup (113 grams, 1 stick) unsalted butter
  • Gently toss in the blueberries (or whatever mix-ins you’re using) so they’re coated in the flour mixture.
    1 cup fresh or frozen blueberries
  • In a separate bowl, whisk together the cold heavy cream, sourdough discard, egg, and vanilla until smooth.
    ½ cup heavy cream, ½ cup (100 grams) sourdough starter discard, 1 large (50 grams) egg, 1 teaspoon vanilla extract
  • Make a well in the center of the flour mixture and pour in the wet ingredients. Use a spatula or wooden spoon to fold everything together just until no dry spots remain. Don’t overmix—the dough should look a bit shaggy.
  • Transfer the dough to a lightly floured surface and gently shape it into a round disc about 1 inch thick. Place the disc on your prepared baking sheet and freeze for 15 minutes. This helps the scones keep their shape and stay flaky.
  • After chilling, cut the disc into 8 wedges. Separate the scones slightly on the baking sheet. Brush the tops with a little heavy cream and sprinkle with coarse sugar, if using.
    Coarse sugar
  • Bake for 20–25 minutes, or until the scones are puffed and golden brown.
  • Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Storage: Store scones in an airtight container for 2-3 days at room temperature or freeze for up to 2 months.

Nutrition

Serving: 1scone (with blueberries) | Calories: 350kcal | Carbohydrates: 40g | Protein: 6.5g | Fat: 18g | Saturated Fat: 10.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 275mg | Potassium: 86mg | Fiber: 1g | Sugar: 9g | Calcium: 90.5mg | Iron: 1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Apple Fritters

These Sourdough Apple Fritters are light, fluffy, and golden brown with freshly grated apple in every bite. Perfect for breakfast or dessert, this lightly sweetened fall treat is a delicious way to use up sourdough discard!

A plate of sourdough apple fritters sprinkled with powdered sugar.

Few things feel more fall than warm apple fritters straight from the fryer.

This is actually the first deep-fried recipe I’ve ever shared on the blog. And to be honest, I’ve always been nervous about deep frying at home. It seemed messy, a little dangerous, and just not worth the trouble.

But with sourdough discard on hand and apples in season, fritters felt like the perfect excuse to push past that fear and try something new.

I already have the classics covered—sourdough apple crisp, apple pie, apple cinnamon sourdough bread—so a fritter felt like a fun way to challenge myself.

It turns out that deep frying at home is easier than I expected. With a Dutch oven or deep cast iron skillet and a thermometer to monitor the oil temperature, you’re golden—literally.

These sourdough apple fritters are lightly sweetened, crispy on the outside, and fluffy on the inside. With freshly grated apple in every bite, they’re the perfect treat to share with friends after a day of apple picking.

I hope you give them a try and 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 a subtle tang and extra moisture to the batter. Fritters are a great way to use up extra discard.
  • Apples- Grate or finely dice them so they blend easily into the batter and help the fritters hold their shape while frying. I prefer tart apples like Granny Smith, but any variety you enjoy will work.
  • Cinnamon- Feel free to add or swap in other warm spices like nutmeg, ginger, or a pinch of allspice.
  • All-Purpose Flour- Spoon and level your flour or use a kitchen scale for the best results. You can substitute up to ⅓ with whole wheat flour for a heartier fritter.
  • Granulated Sugar- Just enough to lightly sweeten the fritters without making them overly sweet.
  • Whole Milk- Adds richness and moisture. Low-fat or non-dairy alternatives (like oat or almond milk) can be used if preferred.
  • Baking Powder- Helps the fritters puff up and stay light and airy inside.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal—if you use Morton’s or table salt, use half as much or weigh it out.
The ingredients to make sourdough apple fritters. Each ingredient is labeled with text. They include all-purpose flour, vanilla, salt, baking powder, cinnamon, eggs, apples, sugar, sourdough discard, and milk.

Tips for Success

  • Use a kitchen scale. Weighing your ingredients is more accurate than using measuring cups and provides more consistent results.
  • Grate or finely dice the apples. Smaller pieces help the fritters cook evenly and hold together better in the oil.
  • Use a thermometer. Maintaining a steady oil temperature around 350°F is key for crispy, golden fritters without greasy or undercooked centers.
  • Don’t overcrowd the pan. Fry 3–4 fritters at a time to avoid dropping the oil temperature too much.
  • Drain on a wire rack. Placing the fritters on a wire rack (not just paper towels) after frying helps keep them crisp.
  • Serve immediately. These are best enjoyed fresh and warm.

How to Make Sourdough Apple Fritters

Learn how to make sourdough discard apple fritters with these easy step-by-step instructions and pictures.

Step 1: Mix dry ingredients. In a small bowl, combine flour, sugar, baking powder, salt, and cinnamon.

The dry ingredients mixed together in a glass bowl.

Step 2: Whisk wet ingredients. In a large bowl, whisk the eggs, then add milk, sourdough discard, and vanilla. Whisk until smooth.

The wet ingredients, including sourdough discard, mixed together in a glass bowl.

Step 3: Combine and fold in apples. Gently fold the dry ingredients into the wet until just combined. Fold in the apples.

The wet and dry ingredients combined in a glass bowl. There is a rubber spatula sticking out of the bowl to the left.
The sourdough apple fritter batter in a glass bowl with a rubber spatula sticking out to the left.

Step 4: Heat the oil. In a Dutch oven or deep skillet, heat 1 ½–2 inches of oil to 350°F, using a thermometer to monitor the temperature.

A large cast iron skillet filled with oil on a stovetop with a thermometer sticking out.
A thermometer that reads 350 degrees Fahrenheit.

Step 5: Fry the fritters. Drop about ¼ cup of batter into the hot oil (3–4 at a time). Fry for 2 minutes per side, or until golden brown and cooked through.

Four sourdough apple fritters frying in oil in a cast iron skillet.
A golden brown sourdough apple fritter frying in oil in a cast iron skillet.

Step 6: Serve. Transfer to a wire rack to cool slightly. Dust with powdered sugar and enjoy while warm!

Six golden brown sourdough apple fritters on a wire cooling rack with paper towels underneath.

How to Store

These fritters are best enjoyed right after frying. They don’t store well, so I recommend eating them the same day.

A plate of sourdough apple fritters sprinkled with powdered sugar. One of the fritters is split in half to show the soft, fluffy 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 Apple Recipes

📖 Recipe

A plate of sourdough apple fritters sprinkled with powdered sugar.
Print Pin Save
5 from 1 vote

Sourdough Apple Fritters

These Sourdough Apple Fritters are light, fluffy, and golden brown with freshly grated apple in every bite. Perfect for breakfast or dessert, this lightly sweetened fall treat is a delicious way to use up sourdough discard!
Course Breakfast, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 fritters
Calories 170kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 quarts vegetable oil for frying
  • 1 ½ cups (180 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon Diamond Crystal Kosher Salt if using Morton's or table salt, reduce by half
  • 1 teaspoon ground cinnamon
  • 2 large (100 grams) eggs
  • ½ cup (120 grams) whole milk
  • ½ cup (100 grams) sourdough starter discard
  • 1 teaspoon vanilla extract
  • 1 pound (about 2 large) apples peeled, cored, and grated or finely diced
  • Powdered sugar for dusting

Instructions

  • Line a rimmed baking sheet with paper towels and place a wire rack on top. This will help catch excess oil and keep the fritters crisp after frying. Set aside.
  • In a small bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
    1 ½ cups (180 grams) all-purpose flour, ¼ cup (50 grams) granulated sugar, 2 teaspoons baking powder, 1 teaspoon Diamond Crystal Kosher Salt, 1 teaspoon ground cinnamon
  • In a large bowl, whisk the eggs. Add the milk, sourdough discard, and vanilla extract, and whisk until smooth and well combined.
    2 large (100 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 ingredients and gently fold until just combined—don’t overmix. Then fold in the grated (or finely diced) apples.
    1 pound (about 2 large) apples
  • Pour about 1 ½ to 2 inches of vegetable oil into a Dutch oven or deep cast iron skillet. Heat the oil to 350°F over medium heat, using a thermometer to monitor the temperature. Adjust the heat as needed to keep the oil steady at 350°F while frying.
    2 quarts vegetable oil
  • Working in batches, drop about ¼ cup of batter per fritter into the hot oil (you should be able to fit 3–4 at a time without crowding). Fry for about 2 minutes on the first side, or until golden brown. Flip and cook for another 2 minutes, or until both sides are deep golden and the center is cooked through.
  • Use a slotted spoon to transfer the cooked fritters to the wire rack. Repeat with the remaining batter. Dust with powdered sugar, if desired, and serve warm.
    Powdered sugar

Notes

  • Storage: These fritters don’t store well and are best enjoyed warm, right after frying.

Nutrition

Serving: 1fritter | Calories: 170kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1.5g | Cholesterol: 32mg | Sodium: 190mg | Potassium: 89mg | Fiber: 1.5g | Sugar: 9g | Vitamin C: 1.5mg | Calcium: 69mg | Iron: 0.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Pumpkin Waffles

These Sourdough Pumpkin Waffles are crispy, fluffy, and full of warm spices—a quick and easy sourdough discard recipe perfect for cozy fall mornings.

Sourdough pumpkin waffles on a plate topped with butter and maple syrup.

I’ve had my waffle maker for years now, and waffles are definitely one of my favorite breakfasts to make on a lazy weekend morning.

They feel special but are surprisingly easy. Usually, I stick to classic buttermilk waffles. But when fall rolls around, I love switching things up with these sourdough pumpkin waffles.

I’m a big fan of pumpkin recipes here on the blog—from sourdough pumpkin quick bread and muffins to pumpkin-shaped bread, cinnamon rolls, cookies, and more.

In fact, I have a sourdough pumpkin pancake recipe that uses this exact same batter, just cooked into cute little pancakes in a cast iron skillet.

But if you have a waffle maker, you absolutely must try these pumpkin waffles!

They’re warmly spiced, packed with pumpkin puree, and perfectly soft and fluffy with plenty of crispy edges. Plus, they’re quick and easy to make the same day using up any extra sourdough discard.

Whether it’s just for you or a cozy fall brunch with family and friends, I hope you enjoy these pumpkin sourdough waffles 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 a subtle tang and moisture to the waffles. A great way to use up extra starter.
  • Pumpkin Puree- Brings in that classic fall flavor, color, and extra moisture. Canned or homemade purée both work—just be sure it’s 100% pumpkin, not pumpkin pie filling.
  • Pumpkin Pie Spice- Use a store-bought blend or mix your own with cinnamon, nutmeg, ginger, and cloves.
  • All-Purpose Flour- For best results, weigh your flour or use the spoon-and-level method. You can swap up to ⅓ with whole wheat flour if you want a heartier texture.
  • Butter- Adds richness and that golden crisp edge waffles are known for. A neutral-flavored oil like avocado or vegetable oil can be used instead.
  • Whole Milk- Low-fat or non-dairy options like oat or almond milk work just fine too.
  • Greek Yogurt- Adds moisture and a light tang. Plain yogurt of any fat content will work.
  • Granulated Sugar- Just enough for a touch of sweetness. Feel free to use brown sugar, maple syrup, or honey if you prefer.
  • Eggs- Room temperature eggs mix more easily into the batter.
  • Baking Powder & Baking Soda- These leavening agents work together to create fluffy waffles.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal—if you use Morton’s or table salt, use half as much or weigh it out.
The ingredients to make sourdough pumpkin pancakes. Each ingredient is labeled with text. They include pumpkin puree, sourdough discard, vanilla extract, butter, sugar, flour, pumpkin spice, Greek yogurt, eggs, baking powder, baking soda, salt, and whole milk.

Mix-Ins Ideas

Want to switch things up? Try folding in up to ½ cup of mix-ins before cooking. Here are a few fall-inspired ideas:

  • Chocolate chips or chunks (dark, milk, or white)
  • Chopped nuts like pecans or walnuts
  • Dried cranberries
  • Toasted pepitas
  • Sautéed apples or pears with cinnamon
  • Finely chopped candied ginger

Tips for Success

  • Use a kitchen scale. Weighing your ingredients is more accurate than using measuring cups and provides more consistent results.
  • Mix gently. Fold the dry ingredients into the wet just until no dry streaks remain. Overmixing can lead to dense, chewy waffles.
  • Let the batter rest. A quick 5-minute rest gives the flour time to absorb the liquid, resulting in fluffier, more tender waffles.
  • Wait for the steam to slow. For many waffle makers, the waffles are done when the steam has mostly stopped. Don’t rely only on the timer or indicator light.
  • Keep waffles warm. Place cooked waffles on a baking sheet in a 200°F oven while you finish the rest of the batch.

How to Make Sourdough Pumpkin Waffles

Here is how to make pumpkin waffles with sourdough discard (step-by-step pictures included!).

Step 1: Mix dry ingredients. Whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.

All-purpose flour, pumpkin pie spice, and other dry ingredients whisked together in a glass bowl.

Step 2: Whisk wet ingredients. In a separate bowl, whisk the eggs, then add pumpkin, milk, sourdough discard, Greek yogurt, melted butter, and vanilla.

Sourdough discard, pumpkin puree, and other wet ingredients in a mixing bowl.

Step 3: Combine batter. Fold the dry ingredients into the wet until just combined. Let it rest for 5 minutes.

Sourdough pumpkin pancake batter in a mixing bowl with a rubber spatula sticking out to the left.

Step 4: Cook waffles. Preheat your waffle maker, and cook the waffles until golden and crisp.

A sourdough pumpkin waffle in a waffle maker.
Pumpkin sourdough waffle batter in a waffle maker.

Craving pancakes instead? Scoop about ¼ cup of batter into a preheated, lightly greased cast iron skillet and cook for 2 minutes per side. For all the tips and details, check out my full post on sourdough pumpkin pancakes.

How to Store

Let the waffles cool completely, then place them in an airtight container and refrigerate for up to 4-5 days.

To freeze, lay the waffles in a single layer on a baking sheet until solid, then transfer them to a freezer bag. They’ll keep well for up to 2 months.

When you’re ready to enjoy them again, just reheat in the toaster, toaster oven, or a 350°F oven until warm and crisp.

A plate of pumpkin sourdough waffles with butter and maple syrup.
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 Discard Recipes

📖 Recipe

Sourdough pumpkin waffles on a plate topped with butter and maple syrup.
Print Pin Save

Sourdough Pumpkin Waffles

These Sourdough Pumpkin Waffles are crispy, fluffy, and full of warm spices—a quick and easy sourdough discard recipe perfect for cozy fall mornings.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 waffles
Calories 256kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ½ cups (180 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Diamond Crystal Kosher Salt if using Morton's or table salt, use half the amount
  • 2 large (100 grams) eggs room temperature
  • 1 cup (240 grams) pumpkin puree
  • 1 cup (240 grams) whole milk room temperature
  • 1 cup (200 grams) sourdough starter discard room temperature
  • ½ cup (113 grams) plain Greek yogurt
  • 4 tablespoons (57 grams) unsalted butter melted
  • 2 teaspoons vanilla extract

Instructions

  • In a medium bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
    1 ½ cups (180 grams) all-purpose flour, 2 tablespoons (24 grams) granulated sugar, 2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt
  • In a large bowl, whisk the eggs until smooth. Add the pumpkin puree, milk, sourdough discard, Greek yogurt, melted butter, and vanilla. Whisk until everything is well combined.
    2 large (100 grams) eggs, 1 cup (240 grams) pumpkin puree, 1 cup (240 grams) whole milk, 1 cup (200 grams) sourdough starter discard, ½ cup (113 grams) plain Greek yogurt, 4 tablespoons (57 grams) unsalted butter, 2 teaspoons vanilla extract
  • Add the dry ingredients to the wet and gently fold together with a rubber spatula until no dry streaks remain. The batter will be thick and a little lumpy. Let it rest for 5 minutes so the flour can hydrate.
  • Preheat your waffle maker according to the manufacturer’s instructions. Lightly grease with butter, oil, or cooking spray if needed.
  • Add the batter to your waffle maker and cook according to its directions. The amount of batter and cook time may vary depending on the size and style of your waffle maker.
  • For reference: I use a Hamilton Beach Belgian waffle maker and add about ½ cup of batter per waffle. I close the lid, flip it, and cook until the indicator light turns on and the steam has mostly stopped—about 5 minutes.
  • Serve the waffles immediately or keep them warm on a baking sheet in a 200°F oven while you finish cooking the rest.

Notes

  • For pancakes: This batter works well for pancakes too! Use about ¼ cup of batter per pancakes and cook in a preheated, lightly greased cast iron skillet.
  • Mix-In Ideas: You can fold up to 1 cup of mix-ins into the batter, like chocolate chips, chopped pecans, or toasted pepitas.
  • Storage: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Nutrition

Serving: 1waffle (without toppings) | Calories: 256kcal | Carbohydrates: 35g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 68mg | Sodium: 455mg | Potassium: 208mg | Fiber: 1.5g | Sugar: 6.5g | Vitamin C: 1.5mg | Calcium: 142mg | Iron: 1.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Pumpkin Pancakes

These Sourdough Pumpkin Pancakes are made with pumpkin puree, warm spices, and a whole cup of sourdough discard. Easy to make and ready in 30 minutes, they’re perfect for a cozy fall weekend brunch.

A stack of sourdough pumpkin pancakes with a pat of butter and maple syrup. There is a forkful of pancake resting on the plate and a small bowl of pumpkin puree next to the plate.

Fall is hands-down my favorite season—not just for the crisp weather and fun activities, but also for all the baking it inspires.

I love adding pumpkin to sourdough recipes. And I already have a bunch here on the blog—from pumpkin-shaped sourdough loaves to classic pumpkin quick breads, muffins, scones, chocolate chip cookies, cinnamon rolls, and even granola bars. All made with pumpkin puree.

This year, I’m excited to add these sourdough pumpkin pancakes to the mix.

They’re soft, fluffy, and bursting with warm pumpkin pie spice and that beautiful pumpkin color. Plus, they use a whole cup of sourdough discard, so you’ll never have to waste it again.

Trust me, you're going to want to find any excuse to host a cozy fall weekend brunch and make these delicious pancakes!

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 a subtle tang and moisture. The perfect way to use up extra starter.
  • Pumpkin Puree- Adds moisture and that cozy fall color and flavor. Use canned or homemade pumpkin puree—just make sure it’s not pumpkin pie filling.
  • Pumpkin Pie Spice- Use store-bought or make your own blend with cinnamon, ginger, nutmeg, and cloves.
  • All-Purpose Flour- For the best results, weigh your flour or spoon and level it. You can swap up to ⅓ with whole wheat flour if you’d like a heartier pancake.
  • Butter- Adds richness and flavor. You can use a neutral oil like avocado or vegetable oil instead.
  • Whole Milk- Low-fat or non-dairy milk (like oat or almond) also work well.
  • Greek Yogurt- Use plain yogurt of any milkfat content for a little tang and extra moisture.
  • Granulated Sugar- Just enough for a hint of sweetness. You can swap in brown sugar, maple syrup, or honey if preferred.
  • Eggs- Room temperature eggs mix more easily into the batter.
  • Baking Powder & Baking Soda- These work together to make the pancakes light and fluffy.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal—if you use Morton’s or table salt, use half as much or weigh it out.
The ingredients to make sourdough pumpkin pancakes. Each ingredient is labeled with text. They include pumpkin puree, sourdough discard, vanilla extract, butter, sugar, flour, pumpkin spice, Greek yogurt, eggs, baking powder, baking soda, salt, and whole milk.

Mix-Ins Ideas

Try adding up to one cup of these mix-ins to your sourdough pumpkin pancake batter:

  • Chocolate chips or chunks (dark, milk, or white)
  • Chopped nuts (pecans or walnuts)
  • Dried cranberries
  • Toasted pepitas
  • Sautéed apples or pears and cinnamon
  • Candied ginger pieces

Tips for Success

  • Measure accurately. For consistent results, use a kitchen scale or the spoon-and-level method when measuring flour.
  • Mix gently. Fold the dry ingredients into the wet just until no dry spots remain—overmixing can make the pancakes dense.
  • Let the batter rest. A short rest (about 5 minutes) allows the flour to hydrate and helps create soft, fluffy pancakes.
  • Adjust heat as you go. Preheat your skillet or griddle, then lower the heat slightly to cook the pancakes through without burning.
  • Watch for bubbles. Flip the pancakes when you see bubbles forming and popping on the surface and the edges look set.
  • Keep pancakes warm. Place cooked pancakes on a baking sheet in a 200°F oven while you finish the rest of the batch.

How to Make Sourdough Pumpkin Pancakes

Here is how to make pumpkin pancakes with sourdough discard (step-by-step pictures included!).

Step 1: Mix dry ingredients. In a medium bowl, whisk together flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.

All-purpose flour, pumpkin pie spice, and other dry ingredients whisked together in a glass bowl.

Step 2: Whisk wet ingredients. In a large bowl, whisk the eggs, then add the pumpkin purée, milk, sourdough discard, Greek yogurt, melted butter, and vanilla.

Sourdough discard, pumpkin puree, and other wet ingredients in a mixing bowl.

Step 3: Combine batter. Fold the dry ingredients into the wet until just combined. Let it rest for 5 minutes.

Sourdough pumpkin pancake batter in a mixing bowl with a rubber spatula sticking out to the left.

Step 4: Cook pancakes. Heat a skillet or griddle over medium heat, then reduce to medium-low. Add butter and scoop ¼ cup of batter per pancake. Cook for 2–3 minutes, flip, and cook another 1–2 minutes. Enjoy!

A scoop of sourdough pumpkin pancake batter cooking in a buttered cast iron skillet.
A cooked pumpkin sourdough pancake in a cast iron skillet.

Want waffles instead? Use about ½ cup of batter in a preheated, greased waffle iron and cook according to your waffle maker’s instructions (usually 4–5 minutes or until steam slows). Check out my full post on sourdough pumpkin waffles for all the details!

How to Store

Keep any leftover pumpkin sourdough pancakes in an airtight container in the fridge for 4–5 days.

For longer storage, wrap individual pancakes in plastic wrap or layer with parchment paper to prevent sticking. Then, place them in a freezer-safe container and freeze for up to 2 months.

When you're ready to enjoy, let them thaw at room temperature. Reheat gently in the toaster, oven, or microwave.

A stack of sourdough pumpkin pancakes with a piece cut out to show the 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 Pancake Recipes

📖 Recipe

A stack of sourdough pumpkin pancakes with a pat of butter and maple syrup. There is a forkful of pancake resting on the plate.
Print Pin Save

Sourdough Pumpkin Pancakes

These Sourdough Pumpkin Pancakes are made with pumpkin puree, warm spices, and a whole cup of sourdough discard. Easy to make and ready in 30 minutes, they’re perfect for a cozy fall weekend brunch.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 6-inch pancakes
Calories 130kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ½ cups (180 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Diamond Crystal Kosher Salt if using Morton's or table salt, use half the amount
  • 2 large (100 grams) eggs room temperature
  • 1 cup (240 grams) pumpkin puree
  • 1 cup (240 grams) whole milk room temperature
  • 1 cup (200 grams) sourdough starter discard room temperature
  • ½ cup (113 grams) plain Greek yogurt
  • 4 tablespoons (57 grams) unsalted butter melted
  • 2 teaspoons vanilla extract

Instructions

  • In a medium bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
    1 ½ cups (180 grams) all-purpose flour, 2 tablespoons (24 grams) granulated sugar, 2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt
  • In a large bowl, whisk the eggs until smooth. Add the pumpkin puree, milk, sourdough discard, Greek yogurt, melted butter, and vanilla. Whisk until everything is well combined.
    2 large (100 grams) eggs, 1 cup (240 grams) pumpkin puree, 1 cup (240 grams) whole milk, 1 cup (200 grams) sourdough starter discard, ½ cup (113 grams) plain Greek yogurt, 4 tablespoons (57 grams) unsalted butter, 2 teaspoons vanilla extract
  • Add the dry ingredients to the wet and gently fold together with a rubber spatula until no dry streaks remain. The batter will be thick and a little lumpy—that’s perfect. Let it rest for 5 minutes so the flour can hydrate.
  • Warm a cast iron skillet, non-stick pan, or griddle over medium heat. Once hot, lower the heat to medium-low and add a little butter to coat the surface. Adjust the heat as needed while cooking to keep the pancakes from burning.
  • Spoon about ¼ cup of batter per pancake onto the pan. Cook for 2–3 minutes, until the edges start to look set and bubbles form and pop on the surface. Flip and cook for another 1–2 minutes, or until golden and cooked through.
  • Serve warm with your favorite toppings—maple syrup, butter, or even a dollop of yogurt. Enjoy!

Notes

  • For waffles: This batter works well for waffles too! Just prepare them according to your waffle iron’s instructions.
  • Mix-In Ideas: You can fold up to 1 cup of mix-ins into the batter, like chocolate chips, chopped pecans, or toasted pepitas.
  • Storage: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Nutrition

Serving: 1pancake (without toppings) | Calories: 130kcal | Carbohydrates: 17g | Protein: 4.5g | Fat: 4.5g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 34mg | Sodium: 228mg | Potassium: 104mg | Fiber: 0.5g | Sugar: 3.5g | Calcium: 71mg | Iron: 0.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Whole Wheat Pancakes (or Waffles)

These Sourdough Whole Wheat Pancakes use a cup of sourdough discard and 100% whole wheat flour for a healthy, fiber-packed breakfast that’s ready the same day.

Three whole wheat sourdough pancakes on a plate topped with butter and maple syrup. A bite of all three pancakes has been cut out and are on a fork situated on the plate.

As a registered dietitian, I’m a big fan of whole grains.

This year, I’ve made it a goal to share more 100% whole wheat sourdough recipes on the blog. So far, I’ve added whole wheat sourdough pizza dough, English muffins, focaccia, pita, and bread… and now these pancakes are joining the mix!

Whole grains are great because they're packed with fiber, vitamins, and minerals. Plus, using whole wheat flour in pancakes gives them a bit more staying power—so you’ll feel more energized after breakfast.

These sourdough whole wheat pancakes are soft, fluffy, and lightly sweet, with a subtle vanilla flavor and a nutty undertone from the whole wheat flour. I also love that they use up a full cup of sourdough discard and come together the same day—no overnight rest needed.

And if you’ve got a waffle maker at home, you’re in luck—this batter works for waffles, too!

I have a few other sourdough pancake recipes on the blog, but this one’s my go-to when I want something a little more wholesome without giving up that cozy weekend breakfast feel.

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 tangy flavor and extra moisture, plus it’s a great way to use up your leftover starter. Make sure it’s at room temperature before mixing.
  • Whole Wheat Flour— Full of fiber and nutty flavor. You can swap in white whole wheat flour for a lighter flavor or use a mix of whole wheat and all-purpose flour if you prefer a less dense pancake.
  • Greek Yogurt— Adds creaminess and helps keep the pancakes tender. Using whole milk Greek yogurt gives the best texture, but fat-free or low-fat versions work too.
  • Whole Milk— Whole milk will give you the richest, most tender pancakes, but any milk will work fine.
  • Butter— Gives these pancakes a buttery flavor and helps create crispy, golden edges. You can use melted coconut oil or a neutral oil like vegetable or canola oil instead.
  • Granulated Sugar— Just 3 tablespoons to add a touch of sweetness.
  • Eggs— Using room temperature eggs helps them blend smoothly into the batter.
  • Baking Powder & Baking Soda— These work together to give your pancakes a nice rise and light, fluffy texture.
  • Kosher Salt— Enhances flavor. I use Diamond Crystal—if you use Morton’s or table salt, use half as much or weigh it out.
The ingredients to make sourdough whole wheat pancakes. Each ingredient is labeled with text. They include sourdough discard, vanilla extract, butter, sugar, whole wheat flour, Greek yogurt, eggs, baking powder and soda, salt, and whole milk.

Mix-Ins Ideas

Want to switch things up? Fold in up to 1 cup of your favorite add-ins for a fun twist on these sourdough whole wheat pancakes. Here are a few ideas to get you started:

  • Fresh or frozen berries– blueberries, raspberries, chopped strawberries
  • Banana– sliced or mashed for natural sweetness
  • Chocolate chips or chunks– dark, milk, white, or even flavored chips
  • Chopped nuts– try walnuts, pecans, or slivered almonds for crunch
  • Shredded coconut– adds a tropical touch
  • Diced apples + cinnamon– cozy and perfect for fall mornings
  • Mini marshmallows + chocolate chips + graham cracker crumbs– hello, s’mores pancakes!
  • Warm spices– like cinnamon, pumpkin pie spice, or a pinch of cardamom
  • Zest it up– add a little lemon or orange zest for brightness
  • Chopped dried fruit– like dates, cranberries, or apricots for a chewy bite

Tips for Success

  • Measure carefully. For the most accurate results, use a kitchen scale. If you're using measuring cups, gently spoon the flour in and level it off to avoid adding too much.
  • Don’t overmix. Fold the dry ingredients into the wet just until combined—it's okay if the batter is a little lumpy.
  • Let the batter rest. After mixing, let the batter sit for about 5 minutes. This gives the whole wheat flour time to hydrate and helps the batter thicken up for fluffier pancakes.
  • Preheat your pan. Make sure your skillet or griddle is hot before adding the batter, then adjust the heat as needed so the pancakes cook through without burning.
  • Flip when ready. Watch for bubbles forming and popping on the surface—this is your sign it’s time to flip.
  • Keep them warm. Place cooked pancakes on a baking sheet in a 200°F oven to keep them warm while you finish the batch.

How to Make Sourdough Whole Wheat Pancakes

Here is how to make whole wheat sourdough pancakes with discard (step-by-step pictures included!).

Step 1: Mix dry ingredients. In a medium bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt.

Whole wheat flour and other dry ingredients in a glass bowl.

Step 2: Whisk wet ingredients. In a large bowl, whisk the eggs, then add the milk, sourdough discard, yogurt, melted butter, and vanilla. Mix until smooth.

Sourdough discard, butter, milk, and other ingredients in a glass mixing bowl.

Step 3: Combine batter. Add the dry ingredients to the wet and gently fold until just combined. Let it rest for 5 minutes to thicken.

Sourdough whole wheat pancake batter in a glass bowl with a rubber spatula sticking out to the left.

Step 4: Cook pancakes. Heat a buttered skillet over medium-low. Scoop about ¼ cup of batter per pancake and cook 2–3 minutes, or until bubbles form and edges set. Flip and cook another 1–2 minutes. Enjoy warm with your favorite toppings!

A whole wheat sourdough pancake cooking in a cast iron skillet.
A cooked sourdough whole wheat pancake in a cast iron skillet.

To Make Waffles: Use about ½ cup of batter in a preheated, greased waffle iron. Cook according to your waffle maker’s instructions, usually about 4–5 minutes or until the steam slows down.

How to Store

Store any leftover pancakes in an airtight container in the fridge for 4–5 days.

For longer storage, wrap each pancake in plastic wrap to prevent sticking, then place them in a freezer-safe container. They’ll keep well in the freezer for up to 2 months.

When you’re ready to enjoy them again, let the pancakes thaw at room temperature, then reheat gently in the oven, toaster oven, or microwave.

A stack of sourdough whole wheat pancakes topped with a pat of butter and maple syrup 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 Pancake Recipes

📖 Recipe

Three whole wheat sourdough pancakes on a plate topped with butter and maple syrup. A bite of all three pancakes has been cut out and are on a fork situated on the plate.
Print Pin Save

Sourdough Whole Wheat Pancakes

These Sourdough Whole Wheat Pancakes use a cup of sourdough discard and 100% whole wheat flour for a healthy, fiber-packed breakfast that’s ready the same day.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 6-inch pancakes
Calories 150kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ½ cups (180 grams) whole wheat flour
  • 3 tablespoons (36 grams) granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Diamond Crystal Kosher Salt if using Morton's or table salt, use half the amount
  • 2 large (100 grams) eggs room temperature
  • 1 ¼ cups whole milk room temperature
  • 1 cup (200 grams) sourdough starter discard room temperature
  • ½ cup (113 grams) plain Greek yogurt
  • ½ cup (113 grams, 1 stick) unsalted butter melted (plus more for skillet)
  • 1 tablespoon vanilla extract

Instructions

  • In a medium bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt. Set aside.
    1 ½ cups (180 grams) whole wheat flour, 3 tablespoons (36 grams) granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt
  • In a large bowl, whisk the eggs until smooth. Then, add the milk, sourdough discard, yogurt, melted butter, and vanilla. Whisk until well combined.
    2 large (100 grams) eggs, 1 ¼ cups whole milk, 1 cup (200 grams) sourdough starter discard, ½ cup (113 grams) plain Greek yogurt, ½ cup (113 grams, 1 stick) unsalted butter, 1 tablespoon vanilla extract
  • Add the dry ingredients to the wet and fold together with a rubber spatula until just combined. A few small lumps are fine—don’t overmix. The batter will be thick and a little bubbly. Let it sit for about 5 minutes to give the flour time to hydrate and the batter to thicken up before cooking.
  • Heat a skillet or griddle over medium heat. Once hot, reduce the heat to medium-low and add a small pat of butter to grease the surface. Adjust the heat as needed to keep the pancakes from burning and ensure they cook through evenly.
  • Scoop about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form and edges look set. Flip and cook 1–2 minutes more, until golden and cooked through.
  • Transfer pancakes to a plate and serve warm with your favorite toppings—like butter, maple syrup, whipped cream, or fresh berries. Enjoy!

Notes

  • For waffles: This batter works well for waffles too! Just prepare them according to your waffle iron’s instructions.
  • Mix-In Ideas: You can fold up to 1 cup of mix-ins into the batter, like chocolate chips, fresh or frozen berries (don’t thaw frozen ones), or chopped bananas.
  • Storage: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Nutrition

Serving: 1pancake | Calories: 150kcal | Carbohydrates: 16g | Protein: 4.5g | Fat: 7.5g | Saturated Fat: 4.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 43mg | Sodium: 228mg | Potassium: 100mg | Fiber: 1.5g | Sugar: 3.5g | Calcium: 75mg | Iron: 0.9mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Banana Pancakes

These Sourdough Banana Pancakes use a cup of sourdough discard and ripe bananas for a soft, fluffy, and lightly sweet breakfast or brunch treat. Easy to make and ready in 30 minutes, they're perfect with your favorite toppings!

A stack of sourdough banana pancakes with a pat of butter and a generous amount of maple syrup pooling around them.

I buy a bunch of bananas every week to enjoy with my yogurt in the mornings—it's my favorite post-workout snack. But sometimes, the bananas get way too ripe before I can finish them all.

While I love using ripe bananas in sourdough banana bread and muffins, nothing beats a big stack of pancakes drenched in maple syrup on a lazy weekend morning.

These sourdough banana pancakes are just perfect for a cozy breakfast or brunch because they come together in only 30 minutes. Made with a whole cup of sourdough discard and overripe bananas, they’re also a great way to avoid food waste.

Plus, they freeze really well, so you can make a batch ahead and have breakfast ready whenever you want.

I hope you give them a try and 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. And it’s a great way to use up extra starter.
  • Banana- Use very ripe bananas with lots of brown spots for the best flavor and natural sweetness. The riper, the better!
  • Cinnamon- Adds warm, cozy flavor that pairs perfectly with the banana. Feel free to increase the amount or swap in other warm spices if you’d like.
  • All-Purpose Flour- Be sure to measure accurately using a scale or the spoon-and-level method. You can substitute up to ⅓ of the flour with whole wheat for a heartier texture.
  • Whole Milk- Helps create a soft, tender pancake. You can use a lower-fat or non-dairy milk if needed.
  • Greek Yogurt- Adds protein and a subtle tang. You can use plain Greek yogurt with any milkfat—non-fat, low-fat, or full-fat all work.
  • Butter- Adds moisture and flavor. You can swap with a neutral oil like avocado or canola oil if you prefer.
  • Granulated Sugar- Since bananas add natural sweetness, just one tablespoon is enough for a lightly sweet pancake. Brown sugar, maple syrup, or honey can be used instead.
  • Eggs- Help bind the batter and add structure. Room temperature eggs mix in more easily.
  • Baking Powder & Baking Soda- Work together to give the pancakes lift and fluffiness.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal. If you’re using Morton’s or table salt, reduce the amount by half or weigh it for accuracy.
The ingredients to make sourdough banana pancakes. Each ingredient is labeled with text. They include banana, sourdough discard, vanilla extract, butter, sugar, flour, cinnamon, Greek yogurt, eggs, baking powder, baking soda, salt, and whole milk.

Mix-Ins Ideas

Want to switch things up? You can stir in up to 1 cup of mix-ins into this sourdough banana pancake batter for added flavor and texture. Here are a few fun ideas:

  • Fresh or frozen berries (like strawberries, blueberries, or raspberries)
  • Chocolate chips or chopped chocolate (dark, milk, or white)
  • Peanut butter chips
  • Extra sliced banana
  • Chopped nuts (like walnuts, peanuts, or pecans)
  • Shredded coconut
  • Diced apples with a pinch of cinnamon
  • A dash of warm spices like pumpkin pie spice or nutmeg

Tips for Success

  • Use very ripe bananas. The riper, the better. Soft bananas with lots of brown spots will mash easily and add natural sweetness and moisture to the batter.
  • Measure accurately. For the best outcome, use a kitchen scale or the spoon-and-level method when measuring flour.
  • Don’t overmix. Gently fold the dry ingredients into the wet. Overmixing can make the pancakes tough instead of light and fluffy.
  • Adjust heat. Start with a hot skillet or griddle, then lower and adjust to cook the pancakes through without burning.
  • Watch for bubbles. Once you see bubbles form and pop on the surface and the edges look set, it’s time to flip.
  • Keep pancakes warm. Place cooked pancakes on a baking sheet in a 200°F oven to stay warm while you finish the batch.

How to Make Sourdough Banana Pancakes

Here is how to make banana sourdough pancakes with discard (step-by-step pictures included!).

Step 1: Mix dry ingredients. Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.

All-purpose flour, cinnamon, and other dry ingredients in a glass bowl.

Step 2: Whisk wet ingredients. In a separate bowl, whisk eggs, then milk, sourdough discard, mashed banana, Greek yogurt, butter, and vanilla.

Mashed banana, sourdough discard, and other wet ingredients in a glass bowl.

Step 3: Combine batter. Add dry to wet and mix gently. Let it rest 5 minutes.

Sourdough banana pancake batter in a glass bowl with a rubber spatula sticking out to the left.

Step 4: Cook pancakes. Pour ¼ cup batter onto a hot, greased pan. Cook until bubbles form, then flip and cook until golden. Enjoy warm with butter, maple syrup, or your favorite toppings.

A dollop of banana sourdough pancake batter cooking in a buttered cast iron skillet.
A cooked sourdough banana pancake in a cast iron skillet.

For Waffles: Scoop about ½ cup of batter into a preheated, greased waffle iron. Cook for 4–5 minutes, or until the steam slows and the waffle is golden and crisp (follow your waffle maker’s instructions).

How to Store

Keep leftover pancakes in an airtight container in the fridge for up to 4–5 days.

For longer storage, wrap each one in plastic wrap or layer with parchment paper to prevent sticking. Then, place them in a freezer-safe bag or container. They’ll freeze well for up to 2 months.

When you're ready to enjoy, let them thaw at room temperature. Reheat in the oven, toaster oven, or microwave until warm.

A stack of three sourdough banana pancakes. A fork is resting on the plate with three pieces of pancake 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 Pancake Recipes

📖 Recipe

A stack of sourdough banana pancakes with a pat of butter and a generous amount of maple syrup pooling around them.
Print Pin Save

Sourdough Banana Pancakes

These Sourdough Banana Pancakes use a cup of sourdough discard and ripe bananas for a soft, fluffy, and lightly sweet breakfast or brunch treat. Easy to make and ready in 30 minutes, they're perfect with your favorite toppings!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 6-inch pancakes
Calories 130kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ½ cups (180 grams) all-purpose flour
  • 1 tablespoon (12 grams) granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Diamond Crystal Kosher Salt if using Morton's or table salt, use half the amount
  • 1 teaspoon ground cinnamon
  • 2 large (100 grams) eggs room temperature
  • 1 cup (240 grams) whole milk room temperature
  • 1 cup (200 grams) sourdough starter discard room temperature
  • 1 cup (200 grams, or about 2 medium) ripe bananas mashed
  • ½ cup (113 grams) plain Greek yogurt
  • 4 tablespoons (57 grams) unsalted butter melted
  • 2 teaspoons vanilla extract

Instructions

  • In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
    1 ½ cups (180 grams) all-purpose flour, 1 tablespoon (12 grams) granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt, 1 teaspoon ground cinnamon
  • In a large bowl, whisk the eggs until smooth. Add the milk, sourdough discard, mashed banana, Greek yogurt, melted butter, and vanilla. Whisk until well combined.
    2 large (100 grams) eggs, 1 cup (240 grams) whole milk, 1 cup (200 grams) sourdough starter discard, 1 cup (200 grams, or about 2 medium) ripe bananas, ½ cup (113 grams) plain Greek yogurt, 4 tablespoons (57 grams) unsalted butter, 2 teaspoons vanilla extract
  • Add the dry ingredients to the wet and fold everything together with a rubber spatula. Mix just until no dry bits remain. The batter will be thick and a little lumpy—that’s totally fine. Let it rest for about 5 minutes to allow the flour to hydrate.
  • Heat a cast iron skillet, griddle, or non-stick pan over medium heat. Once hot, reduce the heat to medium-low and add a small pat of butter to coat the surface. Adjust the heat as needed to keep the pancakes from burning.
  • Scoop about ¼ cup of batter per pancake onto the pan. Cook for 2–3 minutes, until bubbles form and pop on the surface and the edges look set. Flip and cook another 1–2 minutes, or until golden and cooked through.
  • Transfer pancakes to a plate and serve warm with your favorite toppings—like butter, maple syrup, fresh fruit, or yogurt. Enjoy!

Notes

  • For waffles: This batter works well for waffles too! Just prepare them according to your waffle iron’s instructions.
  • Mix-In Ideas: You can fold up to 1 cup of mix-ins into the batter, like chocolate chips, fresh or frozen berries (don’t thaw frozen ones), or chopped bananas.
  • Storage: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Nutrition

Serving: 1pancake (without toppings) | Calories: 130kcal | Carbohydrates: 18g | Protein: 4.5g | Fat: 4.5g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 34mg | Sodium: 227mg | Potassium: 103mg | Fiber: 0.5g | Sugar: 4g | Vitamin C: 1.5mg | Calcium: 69mg | Iron: 0.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Oatmeal Pancakes

These Sourdough Oatmeal Pancakes are light, fluffy, and made with sourdough discard and rolled oats. It’s a simple, same-day recipe that’s perfect for a cozy weekend breakfast or brunch.

A stack of sourdough oatmeal pancakes with a pat of butter and maple syrup on top. There is a triangular-shaped bite taken out with the cut out pieces on a fork laying against the plate.

This past week, I’ve been on a total pancake and waffle testing spree for the blog. I started with my classic sourdough buttermilk pancakes and then experimented with whole wheat, banana, pumpkin, and now these oatmeal pancakes.

Honestly, these sourdough oatmeal pancakes are my favorite so far. Maybe it’s because I’m a huge oatmeal fan (I eat it almost every morning!). Or maybe it’s how soft, fluffy, and tender they turn out.

These pancakes are buttery, lightly sweetened, and hearty enough for a cozy weekend breakfast or brunch.

They’re made with rolled oats that soak to get nice and soft, which gives the pancakes a great texture. Plus, they use sourdough discard, so you’re using up extra starter while making something delicious.

And here’s the best part—no overnight ferment needed! You can make the whole batch the same day in under an hour.

If you want a quick and tasty way to use up sourdough discard, give this recipe a try. 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 flavor and moisture, and it’s a great way to use up extra starter.
  • Rolled Oats- Provide texture and heartiness. Soaking them softens their texture and helps make the pancakes more fluffy and tender. If using quick oats instead, only soak them for 5–10 minutes to avoid getting too mushy.
  • All-Purpose Flour- For best results, measure with a food scale or use the spoon-and-level method. You can swap up to one-third with whole wheat flour for a nuttier taste and more fiber.
  • Butter- Adds rich flavor, moisture, and helps create those crispy, golden edges. You can substitute with a neutral oil like vegetable or canola oil if preferred.
  • Greek Yogurt- Adds creaminess and tang while keeping the pancakes moist and tender. You can use non-fat, low-fat, or whole milk yogurt depending on your preference.
  • Whole Milk- Adds moisture and helps soften the oats. Whole milk gives the most tender pancakes, but you can use fat-free, low-fat, or even plant-based milk if you prefer.
  • Granulated Sugar- Just 2 tablespoons add a touch of sweetness. You can swap for brown sugar, honey, or maple syrup if you want a different flavor.
  • Eggs- Use room temperature eggs to help the batter mix smoothly and rise better.
  • Baking Powder & Baking Soda- Both help the pancakes rise and become fluffy.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal—if you use Morton’s or table salt, use about half as much or weigh it out.
The ingredients to make sourdough oatmeal pancakes. Each ingredient is labeled with text. They include sourdough discard, vanilla extract, butter, sugar, flour, oats, Greek yogurt, eggs, baking powder, baking soda, salt, and whole milk.

Mix-Ins Ideas

Feel free to fold in up to 1 cup of these mix-ins to your sourdough oatmeal pancake batter:

  • Fresh or frozen berries (no need to thaw frozen ones)
  • Chocolate chips or chunks (dark, milk, or white)
  • Mashed or sliced banana
  • Chopped nuts like walnuts, pecans, or almonds
  • Shredded coconut
  • Diced apples with a sprinkle of cinnamon
  • Warm spices such as cinnamon, nutmeg, or pumpkin pie spice

Tips for Success

  • Soak the oats. Letting the rolled oats soak in milk for about 30 minutes softens them and helps create a better pancake texture.
  • Measure carefully. Using a kitchen scale or gently spooning flour into your measuring cup helps get the batter just right.
  • Mix gently. Fold the dry ingredients into the wet until just combined—over-mixing can make pancakes dense.
  • Adjust your heat. Make sure your skillet or griddle is hot before adding batter, then lower the heat as needed to cook evenly and get that perfectly golden brown pancake.
  • Watch for bubbles. Flip the pancakes when bubbles start forming and popping on the surface and the edges look set.
  • Keep pancakes warm. Place cooked pancakes in a low oven (around 200°F) while finishing the rest of the batch.

How to Make Sourdough Oatmeal Pancakes

Here is how to make sourdough oat pancakes with discard (step-by-step pictures included!).

Step 1: Soak oats. Soak rolled oats in milk for 30 minutes to soften.

Rolled oats soaking in milk in a small glass bowl with a spoon in it.

Step 2: Mix dry ingredients. Whisk dry ingredients in a separate bowl.

Flour, baking powder, and other dry ingredients in a glass bowl.

Step 3: Whisk wet ingredients. In a large bowl, whisk eggs. Add soaked oats, discard, yogurt, melted butter, and vanilla.

Sourdough discard, butter, milk, and other wet ingredients in a glass bowl.

Step 4: Combine batter. Add dry ingredients and gently fold until just combined. Let batter rest 5 minutes.

Sourdough oatmeal pancake batter in a glass bowl with a rubber spatula sticking out to the left.

Step 5: Cook pancakes. Cook pancakes in a buttered skillet over medium-low heat, about 2 minutes per side. Serve warm with your favorite toppings!

An oatmeal sourdough pancake cooking in a buttered cast iron skillet.
A cooked oatmeal sourdough pancake in a cast iron skillet.

For Waffles: Scoop about ½ cup of batter into a preheated, greased waffle maker. Cook according to your waffle iron’s instructions, usually 4–5 minutes or until the steam slows down.

How to Store

Store leftover pancakes in an airtight container in the fridge for up to 5 days.

For longer storage, wrap each one individually in plastic wrap or layer them with parchment paper to prevent sticking. Then place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 2 months.

When you're ready to enjoy, let them thaw at room temperature and reheat in the oven, toaster oven, or microwave until warm.

A stack of three sourdough oatmeal pancakes with a fork laying against the plate with a bite resting 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 Pancake Recipes

📖 Recipe

A stack of sourdough oatmeal pancakes with a pat of butter and maple syrup on top. There is a triangular-shaped bite taken out with the cut out pieces on a fork laying against the plate.
Print Pin Save

Sourdough Oatmeal Pancakes

These Sourdough Oatmeal Pancakes are light, fluffy, and made with sourdough discard and rolled oats. It’s a simple, same-day recipe that’s perfect for a cozy weekend breakfast or brunch.
Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 16 6-inch pancakes
Calories 166kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 cup (80 grams) rolled oats
  • 1 cup (240 grams) whole milk
  • 1 ½ cups (180 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Diamond Crystal Kosher Salt if using Morton's or table salt, use half the amount
  • 2 large (100 grams) eggs room temperature
  • 1 cup (200 grams) sourdough starter discard room temperature
  • ½ cup (113 grams) plain Greek yogurt
  • ½ cup (113 grams, 1 stick) unsalted butter melted (plus more for skillet)
  • 2 teaspoons vanilla extract

Instructions

  • In a small bowl, stir together the rolled oats and milk. Let them soak for about 30 minutes while you prep the rest of the ingredients. This softens the oats and helps create that tender, fluffy texture.
    1 cup (80 grams) rolled oats, 1 cup (240 grams) whole milk
  • In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
    1 ½ cups (180 grams) all-purpose flour, 2 tablespoons (24 grams) granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt
  • In a large bowl, whisk the eggs until smooth. Add the soaked oats and milk, sourdough discard, Greek yogurt, melted butter, and vanilla. Whisk until everything is well combined.
    2 large (100 grams) eggs, 1 cup (200 grams) sourdough starter discard, ½ cup (113 grams) plain Greek yogurt, ½ cup (113 grams, 1 stick) unsalted butter, 2 teaspoons vanilla extract
  • Add the dry ingredients into the wet mixture and fold together using a rubber spatula. Mix just until everything is combined. The batter will be thick and bubbly- a few lumps are okay. Let the batter sit for about 5 minutes to give the flour time to hydrate.
  • Heat a cast iron skillet, non-stick pan, or griddle over medium heat. Once hot, lower the heat to medium-low and add a small pat of butter to grease the surface. Adjust the heat as needed while cooking to avoid burning the pancakes.
  • Scoop about ¼ cup of batter onto the pan for each pancake. Cook for 2–3 minutes, until bubbles form on top and the edges look set. Flip and cook another 1–2 minutes, or until golden brown and cooked through.
  • Transfer pancakes to a plate and serve warm with your favorite toppings—like butter, maple syrup, fresh berries, or a dollop of yogurt. Enjoy!

Notes

  • For waffles: This batter works well for waffles too! Just prepare them according to your waffle iron’s instructions.
  • Mix-In Ideas: You can fold up to 1 cup of mix-ins into the batter, like chocolate chips, fresh or frozen berries (don’t thaw frozen ones), or chopped bananas.
  • Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 5 days, or frozen for up to 2 months.

Nutrition

Serving: 1pancake | Calories: 166kcal | Carbohydrates: 19g | Protein: 5g | Fat: 7.5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 227mg | Potassium: 80mg | Fiber: 1g | Sugar: 3g | Calcium: 70mg | Iron: 0.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Peach Cobbler

This Sourdough Peach Cobbler bursts with ripe, juicy peaches and is topped with buttery, fluffy sourdough biscuits made from discard. It’s an easy summer dessert you'll want all season long.

A serving of sourdough peach cobbler on a small plate next to a baking dish full of more cobbler.

Would you believe I’d never baked with peaches until this year?

First, I made sourdough peach muffins. Then came this sourdough peach cobbler—my very first try at one.

I knew right away I wanted to use my trusty sourdough drop biscuit recipe for the topping. But the filling? That took a bit of experimenting.

My first attempt was with frozen peaches—no defrosting, no pre-baking. After an hour in the oven, the peaches were still hard and the bottom of the biscuit was raw. Yuck!

So, I grabbed some fresh peaches, sliced them thin (about ¼ to ⅛ inch), and par-baked them to soften before adding the biscuit topping.

The peaches turned super soft, juicy, and sweet. And the biscuit topping came out fluffy, buttery, with that perfect sweet crunch from the coarse sugar on top.

I’m officially obsessed with cobblers now and already planning to try other fruits soon—maybe blueberry or apple? Stay tuned!

If you want to use up your sourdough discard and find a new favorite peach dessert this summer, this sourdough peach cobbler is it. I promise, you won’t regret 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- Adds a subtle tang and moisture to the cobbler topping, and helps thicken the peach filling while adding a slight sourdough flavor.
  • Fresh Peaches- Ripe, juicy peaches bring the best flavor and natural sweetness. Slice them thinly—about ¼ to ⅛ inch thick—so they soften nicely and cook evenly.
  • Butter- Cold butter helps create flaky, tender biscuits. For best results, keep it very cold—freezing it for 20–30 minutes before grating or cubing works well.
  • Heavy Cream- Adds richness and softness to the biscuit topping. You can substitute half-and-half or whole milk, though the texture may be slightly less tender.
  • Whole Milk- Contributes moisture to the dough. Lower-fat milk works as a lighter option, but may change the texture slightly.
  • Baking Powder- Gives the biscuits lift and fluffiness. Opt for aluminum-free baking powder to prevent any metallic aftertaste.
  • Granulated Sugar- Adds a slight sweetness to the biscuit topping and peach filling.
  • Lemon Juice- Adds brightness and helps balance the sweetness of the peaches. Fresh lemon juice is best, but bottled works in a pinch.
  • Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton's Kosher Salt or table salt, measure by weight or reduce volume by half.
The ingredients to make sourdough peach cobbler. Each ingredient is labeled with text. They include sourdough discard, butter, peaches, lemon, all-purpose flour, sugar, salt, vanilla, baking powder, milk, and cream.

Tips for Success

  • Use a kitchen scale. Weighing your ingredients—especially the flour—helps keep your drop biscuits tender and prevents them from turning out dry or dense.
  • Choose ripe, juicy peaches. The better your peaches, the better your cobbler. Ripe peaches bring natural sweetness and juiciness to the filling.
  • Keep everything cold. Cold butter, cream, and milk are the secret to light, fluffy biscuits. You can even chill your butter in the freezer for a few minutes before grating or cubing it.
  • Don’t overmix. Mix the biscuit dough just until no dry streaks remain. Overmixing can make the biscuits tough instead of soft and tender.
  • Let it cool before serving. As tempting as it is to dig in right away, giving your peach cobbler at least 30 minutes to cool helps the filling thicken and set.

How to Make Sourdough Peach Cobbler

Follow these step-by-step instructions (pictures included!) to learn how to make peach cobbler with sourdough biscuits.

Step 1: Make the filling. Mix sugar, lemon juice, sourdough discard, flour, vanilla, and salt. Add peaches and toss to coat.

Sourdough discard, lemon juice, sugar, and other ingredients mixed in a glass bowl.
Fresh peach slices tossed with lemon juice, sugar, and sourdough discard in a bowl. There is a rubber spatula sticking out to the left.

Step 2: Bake the peaches. Spread into the dish and bake for 20 minutes to soften.

Roasted peach slices in an aluminum baking dish.

Step 3: Make the biscuit topping. Mix dry ingredients, cut in cold butter, then stir in cream, milk, and sourdough discard.

A mixture of flour, sugar, baking powder, salt, and cold butter in a glass bowl.
Cream, milk, and sourdough discard added to a bowl with a mixture of flour and butter.
Sourdough cobbler topping batter in a glass mixing bowl.

Step 4: Assemble cobbler and bake. Dollop biscuit topping over warm peaches and sprinkle with coarse sugar, if using. Bake at 350°F for 45–50 minutes until golden and bubbly. Let cool 30 minutes before digging in!

Roasted peach slices in a baking dish topped with sourdough biscuit batter.
Baked sourdough peach cobbler in a square aluminum baking pan.

How to Store

Store leftover sourdough peach cobbler tightly covered or in an airtight container in the refrigerator for up to 4 days.

For longer storage, wrap tightly and freeze for up to 3 months. To serve, let thaw at room temperature and gently warm in the oven until heated through.

A square aluminum baking pan of sourdough peach cobbler. There are two whole peaches next to the pan on a white linen napkin.
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 Discard Recipes

📖 Recipe

A serving of sourdough peach cobbler on a small plate.
Print Pin Save

Sourdough Peach Cobbler

This Sourdough Peach Cobbler bursts with ripe, juicy peaches and is topped with buttery, fluffy sourdough biscuits made from discard. It’s an easy summer dessert you'll want all season long.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cool Time 30 minutes
Total Time 2 hours
Servings 9 servings
Calories 350kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Peach Filling

Sourdough Biscuit Topping

  • 2 cups (240 grams) all-purpose flour
  • 2 tablespoons (25 grams) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon Diamond Crystal Kosher Salt if using Morton's or table salt, measure by weight or use half the volume
  • ½ cup (113 grams, 1 stick) unsalted butter cold or partially frozen, grated or cubed small
  • ½ cup heavy cream cold
  • ½ cup whole milk cold
  • ½ cup (100 grams) sourdough starter discard cold
  • Coarse sugar optional, for sprinkling on top

Instructions

  • Preheat your oven to 350°F. Lightly butter an 8-inch square aluminum baking dish and set it aside.
  • In a large bowl, whisk together the sugar, lemon juice, sourdough discard, flour, vanilla, and salt. Add the sliced peaches and stir until they’re evenly coated in the mixture.
    ¼ cup granulated sugar, 2 tablespoons lemon juice, 2 tablespoons sourdough starter discard, 1 tablespoon all-purpose flour, 1 teaspoon vanilla extract, ¼ teaspoon Diamond Crystal Kosher Salt, 6 whole (about 800 grams) fresh peaches
  • Pour the peach filling into your prepared baking dish and spread it out evenly. Bake for 20 minutes to give the peaches a head start and help them soften.
  • While the peaches are roasting, prepare the biscuit topping. Start by combining the flour, sugar, baking powder, and salt in a large bowl. Add the butter and cut in using your fingers, a fork, or a pastry blender until it resembles coarse sand. Create a small well in the center of the mixture and pour in the cream, milk, and sourdough discard. Gently fold together just until no dry streaks remain.
    2 cups (240 grams) all-purpose flour, 2 tablespoons (25 grams) granulated sugar, 1 tablespoon baking powder, 1 teaspoon Diamond Crystal Kosher Salt, ½ cup (113 grams, 1 stick) unsalted butter, ½ cup heavy cream, ½ cup whole milk, ½ cup (100 grams) sourdough starter discard
  • Once the peaches are out of the oven, spoon 9 dollops of biscuit dough evenly over the warm filling. Sprinkle the top with coarse sugar, if using.
    Coarse sugar
  • Return the pan to the oven and bake for 45–50 minutes, or until the biscuits are golden and the peach filling is bubbling around the edges.
  • Let cool for at least 30 minutes before serving to allow the filling to set.

Notes

  • Serving Suggestion: I love mine with a scoop of brown butter sourdough ice cream!
  • Storage: Store in the refrigerator for up to 4 days or wrap tightly and freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 350kcal | Carbohydrates: 46.5g | Protein: 6.5g | Fat: 16g | Saturated Fat: 9.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 329mg | Potassium: 248mg | Fiber: 2g | Sugar: 18.5g | Vitamin C: 7mg | Calcium: 128mg | Iron: 1.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sun-Dried Tomato Sourdough Bread (with Roasted Garlic & Parmesan)

This Sun-Dried Tomato Sourdough Bread is packed with savory inclusions like roasted garlic and parmesan cheese. Perfect for toast, charcuterie boards, and summer appetizers.

Slices of sun dried tomato sourdough bread on a cutting board.

I literally jumped up and down when I first tasted this sun-dried tomato sourdough bread. It was so savory, so cheesy, and so ridiculously good. I immediately ate three slices—no regrets.

I started off simply thinking, “sourdough bread with sun-dried tomatoes might be pretty delicious.” And as a sourdough blogger, I knew it was going to be a flavor combo I eventually wanted to share with you.

But it still felt like it needed something extra—so I roasted a few cloves of garlic, tossed in some parmesan, and suddenly I had created a loaf that’s honestly become one of my all-time favorites.

It’s perfect for summer. Toast it, slice it up for a charcuterie board, or top it with fresh tomato bruschetta for the easiest appetizer ever.

If you’re into savory sourdough loaves, this is one you’re definitely going to want to 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.

  • Active Sourdough Starter- Your starter should be bubbly and active before mixing your dough. If you have fresh sourdough discard (within a day or two), you can use it, but your dough may take longer to rise.
  • Sun-Dried Tomatoes- I like using the ones packed in oil because they’re super flavorful. Just drain and chop them before adding. If you have dry-packed tomatoes, soak and drain them first.
  • Garlic- Roasting the garlic in a bit of olive oil makes it nice and sweet. Then mash it up and mix it with the tomatoes before folding into the dough. Can be substituted with one teaspoon of garlic powder.
  • Parmesan Cheese- Freshly-grated parmesan adds the best flavor.
  • Bread Flour- Provides structure, chew, and a good rise. All-purpose flour can be substituted, but your loaf may be slightly softer and flatter.
  • Water- Lukewarm or room temperature water encourages fermentation. You can adjust the amount depending on your preferred dough hydration and the humidity in your kitchen.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, use half as much or weigh it out for best results.
The ingredients to make sun dried tomato sourdough bread. Each ingredient is labeled with text. They include bread flour, water, sourdough starter, salt, sun dried tomatoes, parmesan cheese, garlic, and oil.

Tips for Success

  • Start with an active, bubbly starter. A well-fed starter gives your dough the strength it needs to rise and develop that signature sourdough flavor.
  • Opt for quality ingredients. Good sun-dried tomatoes and real parmesan cheese will make this loaf shine.
  • Use a kitchen scale. Weighing your ingredients ensures consistency and helps you achieve the right dough texture.
  • Don’t rush the bulk rise. Wait until the dough looks puffy and nearly doubled—this step is key to developing flavor and a soft, airy crumb.
  • Build tension when shaping. Building tension on the surface of the dough helps it hold its shape and rise well in the oven.
  • Let it cool fully. As tempting as it is to slice in, cooling allows the crumb to finish setting and avoids a gummy interior.

How to Make Sun-Dried Tomato Sourdough Bread

Follow these step-by-step photos to see exactly how to make sourdough bread with sun-dried tomatoes and roasted garlic.

Step 1: Feed starter. Make sure your sourdough starter is active and bubbly before you begin.

An active sourdough starter in a glass mason jar.

Step 2: Roast garlic. Roast unpeeled garlic cloves at 425°F for 30 minutes. Mash and mix with chopped sun-dried tomatoes.

Five cloves of garlic tossed with oil on a piece of aluminum foil.
Five cloves of roasted garlic in aluminum foil.

Step 3: Mix dough. Whisk warm water and active starter. Add bread flour and salt. Mix to form a shaggy dough. Rest 20 minutes.

Sourdough bread dough in a glass mixing bowl.

Step 4: Add inclusions. Add garlic-tomato mix and parmesan in stages while doing 4 rounds of stretch and folds, 20 minutes apart.

Sourdough bread dough topped with sun dried tomatoes, roasted garlic, and grated parmesan cheese in a bowl.
Hands stretching and folding the sun dried tomatoes into the sourdough bread.

Step 5: Bulk fermentation. Cover and let rise at room temp until doubled, jiggly, and bubbly (4–12 hours or more).

Sun dried tomato sourdough bread dough in a straight-sided proofing container before bulk fermenting.
Sun dried tomato sourdough bread dough in a straight-sided proofing container after bulk fermenting.

Step 6: Shape. Start wit a pre-shape and bench rest for 15 minutes. Then, shape into a boule or batard.

Sun dried tomato and roasted garlic sourdough bread dough stretched into a rectangle on a floured counter.
A sourdough sun dried tomato bread dough ball on a floured counter.

Step 7: Cold proof. Place seam-side up in a floured banneton. Cover and refrigerate overnight (12–16 hours).

Sun dried tomato sourdough bread dough proofing in an oval-shaped basket.

Step 8: Bake and cool. Score dough and bake in a preheat Dutch oven at 450°F with lid on for 40 mins. Remove lid and bake 5–10 more. Let cool completely on a wire rack (at least 2–4 hours) before slicing.

Scored sun dried tomato sourdough bread dough on a bread sling.
A baked loaf of sun dried tomato sourdough bread on a wire cooling rack.

Baker's Timeline

Here’s a sample schedule to help you plan your sun-dried tomato sourdough bread:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Roast the garlic and mix the dough.
  • 8:30–9:30 AM: Add inclusions and complete stretch and folds.
  • 9:30 AM–5:30 PM (varies): Bulk fermentation (until doubled in size).
  • 5:30–6:00 PM: Shape the dough.
  • 6:00 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
  • 6:00–6:45 AM: Bake at 450°F.
  • 6:45–8:45 AM: Cool completely before slicing.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.

How to Store

Store your sourdough sun-dried tomato bread in a bread box or airtight container at room temperature for up to 3 days—sliced or whole.

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

Serving Suggestions

This bread is flavorful enough to enjoy on its own, but it’s also great toasted with butter, hummus, or even cottage cheese or mashed avocado.

Try it as the base for grilled cheese, a turkey sandwich, a BLT, or a breakfast sandwich.

It also makes a tasty bruschetta or can be cubed and toasted into croutons for salads and soups.

A piece of sun dried tomato sourdough bread topped with cottage cheese, fresh tomatoes, and basil.
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

Slices of sun-dried tomato sourdough bread on a cutting board.
Print Pin Save
5 from 1 vote

Sun-Dried Tomato Sourdough Bread

This Sun-Dried Tomato Sourdough Bread is packed with savory inclusions like roasted garlic and parmesan cheese. Perfect for toast, charcuterie boards, and summer appetizers.
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 205kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 5 cloves garlic peel intact
  • 1 teaspoon olive oil
  • 1 ½ cups (360 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter
  • 4 cups + 3 tablespoons (500 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt if using Morton's or table salt, measure by weight or reduce volume by half
  • ½ cup (70 grams) sun-dried tomatoes drained, roughly chopped
  • ½ cup (50 grams) grated parmesan cheese
  • Rice flour for proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your starter 6–12 hours before mixing your dough. It should be bubbly and active by the time you’re ready to bake.
  • Preheat your oven to 425°F. Place the garlic cloves (peels still on) on a small piece of aluminum foil, drizzle with olive oil, and loosely wrap them up—leaving a little room for air to circulate. Roast for about 30 minutes, until golden, soft, and fragrant. Let cool slightly, then squeeze the garlic from the peels, mash, and mix with the chopped sun-dried tomatoes. Set aside.
    5 cloves garlic, 1 teaspoon olive oil
  • In a large bowl, whisk together warm water and sourdough starter until mostly dissolved. Add the bread flour and salt. Mix until no dry bits remain and you have a shaggy dough. Cover and let rest for 20 minutes.
    1 ½ cups (360 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups + 3 tablespoons (500 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • Lightly dampen your hands. Gently press the dough into a flat-ish shape in the bowl. Sprinkle on ¼ of the garlic-tomato mixture and ¼ of the parmesan cheese. Do a stretch and fold (lift, stretch, and fold the dough over itself), rotate the bowl 90°, and repeat. Continue until all the garlic, tomatoes, and cheese are added. Shape the dough into a loose ball and place seam side down in the bowl. Cover and rest for 20 minutes. Do 3 more rounds of stretch and folds, each spaced 20 minutes apart.
    ½ cup (70 grams) sun-dried tomatoes, ½ cup (50 grams) grated parmesan cheese
  • Cover the dough and let it rise at room temperature until it's puffy, jiggly, and nearly doubled in size. This usually takes 4–12 hours (or longer), depending on room temp and your starter. Use a straight-sided container to track the rise more easily.
  • Lightly flour your counter and gently turn the dough out. Pull it into a rough rectangle. Fold the long edges toward the center (like a letter), then fold the short sides. Flip seam-side down, gently round it into a ball. Cover and let rest for 15 minutes.
  • For a round loaf (boule), repeat the shaping technique above. For an oval loaf (batard), fold the short edges in, then roll into a tight log from the long edge, pinching the ends to seal.
  • Generously flour your proofing basket with rice flour. Place the dough seam-side up in the basket. Pinch or stitch the seam if needed. Cover and refrigerate overnight for 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 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 sling or 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, if needed, to achieve your desired crust color.
  • Transfer the loaf to a wire rack and let it cool for at least 2–4 hours before slicing.

Notes

  • Storage: Store bread at room temperature for up to 3 days or slice and freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 205kcal | Carbohydrates: 35g | Protein: 8.5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 400mg | Potassium: 158mg | Fiber: 1.5g | Sugar: 1g | Vitamin C: 6mg | Calcium: 64mg | Iron: 2.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Peach Muffins with Streusel Topping

These Sourdough Peach Muffins are packed with fresh peaches and finished with a buttery oat streusel. Made with sourdough discard, they’re quick, easy, and perfect for a summer breakfast or snack.

A sourdough peach muffins split in half on a paper wrapper. There are more muffins and a whole peach out of focus in the background.

I absolutely love biting into a ripe, juicy peach during the summer — truly nothing beats it.

But honestly? I don’t bake with peaches very often—aside from the occasional sourdough peach cobbler—because I just love eating them fresh so much. In fact, until recently, I’d never even tried a peach muffin!

However, as a sourdough baker and food blogger, I’m always looking for fun new ways to use up my discard. And this year, one of my goals was to add some fresh summer flavors to my collection of sourdough muffin recipes.

So, I started with strawberry sourdough muffins. Then, I moved on to develop these soft, sweet sourdough peach muffins.

This recipe uses heavy cream for a tender crumb with a lovely peaches-and-cream vibe. To add texture and flavor, I topped the muffins with a sourdough oat streusel—a nod to classic peach crisp.

If you love muffins for breakfast or snacks, these are definitely worth making this summer!

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 a light tang and moisture to the muffins and streusel. It doesn’t need to be active—this is a great way to use up the discard hanging out in the back of your fridge.
  • Fresh Peaches- Dice them small so they mix in evenly and don’t weigh down the batter. Avoid frozen peaches—they release too much liquid and can make the muffins soggy.
  • All-Purpose Flour- Provides structure. In the muffins, you can swap up to ⅓ with whole wheat flour—just add a splash of milk if the batter seems thick.
  • Rolled Oats – Add texture to the crumble topping. Quick oats work in a pinch, but rolled oats hold up better.
  • Granulated Sugar- Sweetens the muffins and complements the juicy peaches. You can slightly reduce the amount if your peaches are very sweet.
  • Brown Sugar – Adds sweetness to the streusel topping. Light or dark both work.
  • Heavy Cream + Whole Milk- Make the muffins soft and tender. Swap the cream for more milk, or use a lower-fat or plant-based option if desired.
  • Butter- Adds richness. Stick with cold butter for the streusel. In the muffins, you can sub in a neutral oil if preferred.
  • Cinnamon + Ginger – Warm spices that pair beautifully with peaches. Adjust to taste.
  • Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, measure by weight or reduce the volume by half.
The ingredients to make peach sourdough muffins. Each ingredient is labeled with text. They include milk, cream, all-purpose flour, spices, peaches, brown sugar, vanilla extract, sugar, sourdough discard, butter, baking powder, baking soda, eggs, salt, and rolled oats.

Tips for Success

  • Weigh your ingredients. Using a kitchen scale gives you more consistent results—especially with flour and sourdough discard, which can be tricky to measure by volume.
  • Use ripe, in-season peaches. The riper the peach, the more naturally sweet and flavorful your muffins will be.
  • Dice your peaches small. Smaller pieces distribute better throughout the batter and help prevent soggy pockets.
  • Bring ingredients to room temp. This helps everything mix together more smoothly and creates a better textured muffin.
  • Don't overmix. Gently fold until just combined to keep the muffins light and tender.
  • Serve warm. These muffins firm up a bit as they cool (thanks to the butter), so warm them in the microwave for 10–15 seconds or pop them in the oven for a few minutes to bring back that soft, fresh-from-the-oven feel.

How to Make Sourdough Peach Muffins

Here is how to make sourdough discard peach muffins.

Step 1: Make the streusel. Mix flour, oats, brown sugar, salt, cinnamon, and ginger. Cut in cold butter and discard until crumbly. Chill.

Sourdough oat crumble topping in a glass bowl.

Step 2: Mix dry ingredients. Whisk flour, salt, baking powder, and baking soda in a bowl.

Flour and other dry ingredients in a glass bowl.

Step 3: Combine wet ingredients. Whisk melted butter and sugar, then add eggs, cream, milk, discard, and vanilla.

Sourdough discard, butter, eggs, and other wet ingredients in a glass bowl.

Step 4: Prepare batter. Fold dry ingredients into wet. Stir in diced peaches.

Sourdough peach muffin batter being stirred with a rubber spatula in a glass bowl.

Step 5: Bake muffins. Scoop batter into muffin tin and sprinkle with streusel. Bake at 425°F for 18–20 minutes. Cool completely on a wire rack before storing.

Sourdough peach muffin batter topped with sourdough oat streusel in paper-lined muffin wells.
Baked sourdough peach muffins with oat crumble in a muffin pan.

How to Store

Once your peach sourdough muffins have cooled, store them in an airtight container at room temperature for up to 3 days. If they firm up, just pop one in the microwave for 10–15 seconds or warm in the oven to soften.

Saving some for later? Freeze the muffins in a freezer-safe container for up to 3 months. Let them thaw at room temperature and reheat before enjoying.

Several sourdough peach muffins, one of which is split in half on a paper wrapper, on a countertop. There are two whole peaches also on the counter along with a wrinkled 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 Muffin Recipes

📖 Recipe

A sourdough peach muffins split in half on a paper wrapper. There are more muffins and a whole peach out of focus in the background.
Print Pin Save

Sourdough Peach Muffins

These Sourdough Peach Muffins are packed with fresh peaches and finished with a buttery oat streusel. Made with sourdough discard, they’re quick, easy, and perfect for a summer breakfast or snack.
Course Breakfast, Snack
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 325kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Oat Streusel Topping

  • ½ cup (60 grams) all-purpose flour
  • ½ cup (40 grams) rolled oats
  • 2 tablespoons (25 grams) brown sugar packed
  • ½ teaspoon Diamond Crystal Kosher Salt if using Morton's or table salt, weigh in grams or reduce volume by half
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 4 tablespoons (57 grams) unsalted butter cold, cubed
  • 2 tablespoons (25 grams) sourdough starter discard cold

Peach Muffins

  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon (3 grams) Diamond Crystal Kosher Salt if using Morton's or table salt, weigh in grams or reduce volume by half
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup (113 grams, 1 stick) unsalted butter melted
  • ½ cup (100 grams) granulated sugar
  • 2 large (100 grams) eggs room temperature
  • ½ cup heavy cream room temperature
  • ¼ cup whole milk room temperature
  • ½ cup (100 grams) sourdough starter discard room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250 grams or about 2 whole) peaches pitted, diced small

Instructions

  • Preheat your oven to 425°F. Line a standard 12-cup muffin tin with paper liners or lightly grease it with butter or nonstick spray.
  • In a small bowl, whisk together the flour, oats, brown sugar, salt, cinnamon, and ginger. Add the cold butter and sourdough discard. Use your fingertips or a fork to cut them into the dry ingredients until the mixture looks crumbly and all the flour is moistened. Pop the bowl in the fridge while you make the muffin batter.
    ½ cup (60 grams) all-purpose flour, ½ cup (40 grams) rolled oats, 2 tablespoons (25 grams) brown sugar, ½ teaspoon Diamond Crystal Kosher Salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, 4 tablespoons (57 grams) unsalted butter, 2 tablespoons (25 grams) sourdough starter discard
  • In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
    2 cups (240 grams) all-purpose flour, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt, 1 teaspoon baking powder, ½ teaspoon baking soda
  • In a large mixing bowl, whisk together the melted butter and sugar until it looks glossy and slightly lightened in color. Add the eggs one at a time, whisking well after each. Then, add the heavy cream, milk, sourdough discard, and vanilla. Whisk until smooth and fully combined.
    ½ cup (113 grams, 1 stick) unsalted butter, ½ cup (100 grams) granulated sugar, 2 large (100 grams) eggs, ½ cup heavy cream, ¼ cup whole milk, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
  • Add the dry ingredients to the wet. Use a rubber spatula to gently fold everything together until just combined, being careful not to overmix. Gently fold in the diced peaches until they’re evenly distributed throughout the batter.
    2 cups (250 grams or about 2 whole) peaches
  • Divide the batter evenly between the muffin cups. Sprinkle a bit of the oat streusel on top of each muffin. Bake for 18–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack. Enjoy warm—plain, with butter, or a little jam.

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 3 days or freeze for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 325kcal | Carbohydrates: 38.5g | Protein: 6.5g | Fat: 16.5g | Saturated Fat: 9.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4.5g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 250mg | Potassium: 120mg | Fiber: 1.5g | Sugar: 13g | Vitamin C: 1.4mg | Calcium: 51.5mg | Iron: 1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Strawberry Muffins

These Sourdough Strawberry Muffins use tangy sourdough discard and fresh summer strawberries for a quick, easy breakfast or snack you can make and enjoy the same day.

A sourdough strawberry muffin split in half on a paper liner. There are more muffins out of focus in the background.

It’s no secret that one of my favorite ways to use up sourdough discard is in muffins and quick breads. They’re ready the same day, freezer-friendly, and super forgiving—especially on those busy weeks when your discard is piling up in the fridge.

In fact, I’ve developed so many sourdough muffin recipes over the years that I ended up creating a sourdough muffin recipe roundup just to keep them all in one place!

After a short break from muffin testing, I’m back with a seasonal flavor that feels just right for June—sourdough strawberry muffins.

Strawberry picking has always been one of my favorite summer activities, so I knew I had to create a muffin recipe to celebrate peak strawberry season.

These are made with fresh strawberries, sourdough discard, and a splash of heavy cream for a strawberries-and-cream vibe. Quick, easy, and perfect for a summer breakfast or snack.

And if you love strawberry + sourdough, you might also enjoy my sourdough strawberry shortcake or my freeze-dried strawberry sourdough bread!

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 a subtle tang. It doesn’t need to be active and is a great way to use up the old sourdough discard tucked away in the back of your refrigerator.
  • Fresh Strawberries- Dice small so they mix in evenly. Avoid frozen strawberries—they release too much liquid and can make the muffins soggy.
  • All-Purpose Flour- Provides structure. You can sub up to ⅓ with whole wheat flour for a heartier muffin. Just add a splash more milk if needed.
  • Granulated Sugar- Sweetens the muffins and pairs well with the natural sweetness of the fresh strawberries.
  • Heavy Cream + Whole Milk- This combo makes the muffins soft and tender. Swap the cream for more milk. Or use lower-fat or plant-based milk for a slightly different texture.
  • Butter- Adds richness. Swap with a neutral oil like vegetable or canola if desired.
  • Eggs- Help with structure and lift. Room temp eggs work best.
  • Baking Powder + Baking Soda- Work together to help the muffins rise.
  • Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, measure by weight or reduce the volume by half.
The ingredients to make sourdough strawberry muffins. Each ingredient is labeled with text. They include strawberries, all-purpose flour, whole milk, vanilla extract, sugar, sourdough discard, butter, baking powder, baking soda, eggs, salt, and cream.

Mix-In Ideas

These muffins are delicious as-is, but if you’re in the mood to switch things up, here are a few fun mix-ins to try:

  • Chocolate Chips- Dark or milk both pair nicely with strawberries.
  • White Chocolate- For extra sweetness that complements strawberries.
  • Lemon Zest- Adds a bright, citrusy twist.
  • Chopped Nuts- Try pecans, almonds, or pistachios for a little crunch.
  • Shredded Coconut- For a subtle tropical flavor.

Just keep the total amount of add-ins to about ½ cup so the muffins don’t get weighed down.

Tips for Success

  • Weigh your ingredients. It’s the best way to get consistent, reliable results—especially with flour and discard.
  • Use ripe, in-season strawberries. They’re naturally sweeter and more flavorful.
  • Bring ingredients to room temp. This helps the batter mix together smoothly for a better textured muffin.
  • Don't overmix. Gently fold the batter to keep the muffins light and tender.
  • Serve warm. Since these muffins are made with butter, they tend to firm up a bit as they cool. Just pop one in the microwave for 10–15 seconds or warm in the oven to soften it up again.

How to Make Sourdough Strawberry Muffins

Here is how to make sourdough discard strawberry muffins.

Step 1: Mix dry ingredients. Whisk flour, salt, baking powder, and baking soda in a bowl.

Flour and other dry ingredients mixed in a glass bowl.

Step 2: Prepare wet ingredients. In a separate bowl, whisk melted butter and sugar, then add the eggs, cream, milk, sourdough discard, and vanilla.

Sourdough discard, cream, eggs, butter, and other wet ingredients mixed together in a glass bowl.

Step 3: Fold batter together. Stir the dry ingredients into the wet until just combined, then gently fold in the diced strawberries.

Sourdough discard strawberry muffin batter in a glass bowl with a spoon sticking out to the left.

Step 4: Bake muffins. Divide the batter between the muffin cups and bake at 425°F for 18–20 minutes. Cool completely on a wire rack.

Sourdough strawberry muffin batter in paper lined muffin tin wells.
Baked sourdough strawberry muffins in a muffin pan.

How to Store

Once cooled, store strawberry sourdough muffins in an airtight container at room temperature for up to 3 days. Warm in the oven or in the microwave for 10–15 seconds to soften them up.

Want to save some for later? Freeze in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving.

Sourdough strawberry muffins on a counter top. There are fresh strawberries to the left of one of the 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

A sourdough strawberry muffin split in half on a paper liner. There are more muffins out of focus in the background.
Print Pin Save

Sourdough Strawberry Muffins

These Sourdough Strawberry Muffins use tangy sourdough discard and fresh summer strawberries for a quick, easy breakfast or snack you can make and enjoy the same day.
Course Breakfast, Snack
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 250kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon Diamond Crystal Kosher Salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup (113 grams, 1 stick) unsalted butter melted
  • ½ cup (100 grams) granulated sugar
  • 2 large eggs room temperature
  • ½ cup heavy cream room temperature
  • ¼ cup whole milk room temperature
  • ½ cup (100 grams) sourdough starter discard room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (280 grams, about 8 large) strawberries rinsed, hulled, and diced small

Instructions

  • Preheat the oven to 425°F. Line a standard 12-cup muffin tin with paper liners or lightly grease with butter or cooking spray.
  • In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
    2 cups (240 grams) all-purpose flour, 1 teaspoon Diamond Crystal Kosher Salt, 1 teaspoon baking powder, ½ teaspoon baking soda
  • In a large mixing bowl, whisk together the melted butter and sugar until the mixture looks slightly glossy and lightened in color. Add the eggs one at a time, whisking well after each addition. Add the heavy cream, milk, sourdough discard, and vanilla extract. Whisk until smooth and fully combined.
    ½ cup (113 grams, 1 stick) unsalted butter, ½ cup (100 grams) granulated sugar, 2 large eggs, ½ cup heavy cream, ¼ cup whole milk, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
  • Add the dry ingredients to the wet and use a spatula to gently fold the mixture together until just combined. Be careful not to overmix. Gently fold in the diced strawberries, making sure they’re evenly distributed throughout the batter.
    2 cups (280 grams, about 8 large) strawberries
  • Divide the batter evenly between the 12 muffin cups. Bake for 18–20 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 about 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm with butter, jam, or 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: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 250kcal | Carbohydrates: 29.5g | Protein: 5g | Fat: 12.5g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3.5g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 203mg | Potassium: 95mg | Fiber: 1g | Sugar: 10g | Vitamin C: 14mg | Calcium: 48mg | Iron: 0.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

S'mores Sourdough Bread

This S’mores Sourdough Bread takes a summer classic to the next level with sweet inclusions of Hershey's milk chocolate, gooey marshmallows, and crushed graham crackers all folded into a tangy sourdough loaf.

Slices of s'more sourdough bread on a piece of parchment paper.

One of my favorite parts of summer is sitting around the fire, toasting marshmallows, and making s’mores with friends.

Last year, I got really into sourdough—so much so that I even made my own sourdough graham crackers to level up my s’mores game (they were a hit!).

This summer, I wanted to take it a step further and turn my favorite summer dessert into a sourdough loaf. My first attempt? I added all the mix-ins during the stretch and fold phase. Most of them dissolved by the end of the bulk ferment.

So I tried again. This time, I added just the chocolate during the folds and saved the graham crackers and marshmallows for shaping. I rolled the dough into a tight log to create a graham cracker swirl and proofed it in an oval basket.

The marshmallows melted in the oven but left a subtle vanilla sweetness. And the swirl of graham crackers and pockets of melty chocolate were exactly what I hoped for.

If you love sourdough and s’mores as much as I do, you’ve got to try this loaf. It’s pure summer comfort in bread form.

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 before you start. If you only have fresh discard (less than a few days old), that can work too — just know the dough might take a bit longer to rise.
  • Hershey's Milk Chocolate Bars- For that classic s’mores flavor.
  • Graham Crackers- You can use store-bought or even make your own sourdough graham crackers. Crush them finely but leave a few bigger pieces for a nice texture. A rolling pin or your hands work great for this.
  • Mini Marshmallows- These melt down during baking but leave behind that sweet marshmallow taste that’s essential to s’mores.
  • Bread Flour- This helps give your s'mores bread a chewy texture and good rise. If you don’t have it, all-purpose flour will work, but the loaf might be a bit softer and less tall.
  • Water- Use room temperature or lukewarm water to encourage fermentation. You can also adjust the hydration to fit your personal preference.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, use half as much or weigh it out for best results.
The ingredients to make s'mores sourdough bread. Each ingredient is labeled with text. They include graham crackers, chocolate, mini marshmallows, bread flour, water, kosher salt, and sourdough starter.

Tips for Success

  • Use active, bubbly starter. A lively starter ensures your dough rises well and develops great flavor.
  • Weigh ingredients. Accurate measurements help you achieve the right dough consistency and crumb texture.
  • Be patient with fermentation. Let the dough rise until nearly doubled—this helps achieve a light texture and good flavor development.
  • Roll tightly and build tension. Rolling the dough snugly seals in the graham cracker filling and creates a nice loaf shape.
  • Cool completely. This allows the crumb to set properly and prevents it from becoming gummy when sliced.

How to Make S'mores Sourdough Bread

Follow these step-by-step photos to see exactly how to make sourdough s’mores bread at home.

Step 1: Feed starter. Make sure your sourdough starter is active and bubbly before you begin.

An active sourdough starter in a glass mason jar.

Step 2: Mix dough. Combine warm water, sourdough starter, bread flour, and salt. Mix until no dry bits remain. Let rest 20 minutes.

Sourdough bread dough in a glass mixing bowl.

Step 3: Add chocolate. Fold in chopped Hershey’s bars and perform 4 sets of stretch-and-folds, resting 20 minutes between each set.

Sourdough bread dough topped with pieces of Hershey's chocolate bar.
Two hands stretching and folding chocolate pieces into sourdough bread dough.

Step 4: Bulk fermentation. Cover and let rise until doubled—about 4–12 hours depending on your kitchen.

Sourdough s'more bread in a straight-sided proofing container before bulk fermentation.
S'mores sourdough bread in a straight-sided proofing container before bulk fermentation.

Step 5: Add filling and shape. Stretch dough into a rectangle. Sprinkle with crushed graham crackers and mini marshmallows. Roll into a log and place seam-side up in an oval proofing basket.

Crushed graham crackers and mini marshmallows spread out on top of s'mores sourdough bread dough before being rolled up.
S'mores sourdough bread dough rolled into a log shape.

Step 6: Cold proof. Cover and refrigerate overnight (12–16 hours).

Sourdough s'mores bread in a batard-shaped proofing basket.

Step 7: Bake and cool. Preheat Dutch oven to 450°F. Score and bake covered for 45 minutes. Uncover and bake 5–10 more minutes. Let cool on a wire rack for at least 2 hours before slicing.

S'mores sourdough bread dough scored on a bread sling before baking.
A baked loaf of sourdough s'mores bread on a wire cooling rack.

Baker's Timeline

Here’s a sample schedule to help you plan your s’mores sourdough bread:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Mix the dough.
  • 8:30–9:30 AM: Stretch and folds + add chocolate.
  • 9:30 AM–5:30 PM (varies): Bulk fermentation (until nearly doubled).
  • 5:30–6:00 PM: Add graham crackers and marshmallows, then roll into a log.
  • 6:00 PM–6:00 AM (Next Day): Cold proof overnight.
  • 6:00–6:45 AM: Bake at 450°F.
  • 6:45–8:45 AM: Cool completely before slicing.

Note: Rise times will vary depending on the strength of your starter and the temperature of your kitchen and dough. Always rely on visual cues—like when your dough has doubled in size—rather than just the clock.

How to Store

Store sliced or unsliced sourdough s’mores bread in a bread box or airtight container at room temperature for up to 3 days.

For longer storage, slice the bread and freeze it in a freezer-safe bag for up to 3 months. Thaw at room temperature, or warm it in the toaster or oven before serving.

Serving Suggestions

This s'mores bread is delicious on its own or toasted with a bit of butter.

It also pairs wonderfully with peanut butter or as a fluffernutter sandwich—for all my fellow New Englanders who love that classic combo.

Other fun ideas include a sweet-savory grilled cheese, sourdough French toast, or French toast casserole.

Slices of s'more sourdough bread.
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

Slices of s'more sourdough bread on a piece of parchment paper.
Print Pin Save

S'mores Sourdough Bread

This S’mores Sourdough Bread takes a summer classic to the next level with sweet inclusions of Hershey's milk chocolate, gooey marshmallows, and crushed graham crackers all folded into a tangy sourdough loaf.
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 280kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ½ cups (360 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter
  • 4 cups + 3 tablespoons (500 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • 3 bars (130 grams) Hershey's Milk Chocolate roughly chopped
  • 1 cup (110 grams, 7 cracker sheets) graham crackers crushed
  • 1 cup (45 grams) mini marshmallows
  • Rice flour for proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your starter 6–12 hours before mixing your dough. It should be bubbly, active, and ready to bake with.
  • In a large mixing bowl, whisk together the warm water and sourdough starter until mostly dissolved. Add the bread flour and salt, then mix until no dry flour remains and a shaggy dough forms. Cover and let it rest for 20 minutes.
    1 ½ cups (360 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups + 3 tablespoons (500 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands. Gently flatten the dough in the bowl, sprinkle ¼ of the chopped chocolate on top, and do a stretch and fold (lift one side of the dough, stretch it up, and fold it over). Rotate the bowl 90°, sprinkle on another ¼ of the chocolate, and repeat. Do this until all the chocolate is added. Shape the dough into a loose ball and place it seam-side-down in the bowl. Cover and let rest for 20 minutes. Do 3 more rounds of stretch and folds, each spaced 20 minutes apart.
    3 bars (130 grams) Hershey's Milk Chocolate
  • Cover the bowl and let the dough rise at room temperature until it’s nearly doubled in size, jiggly, and bubbly. This can take 4–12 hours or longer depending on room temperature and starter strength. Optional: use a clear, straight-sided container to help track the rise.
  • Lightly flour your work surface and gently turn the dough out onto it. Stretch it into a rough rectangle. Evenly sprinkle the crushed graham crackers over the surface, followed by the mini marshmallows. Leave about a 1-inch border along one of the short edges so the dough will seal more easily when you roll it up.
    1 cup (110 grams, 7 cracker sheets) graham crackers, 1 cup (45 grams) mini marshmallows
  • Starting at the short edge opposite the 1-inch border, roll the dough up tightly like a jelly roll, tucking in any marshmallows that fall out as you go. The clean edge without filling will help seal the dough into a log. Pinch the ends to seal, then let the shaped dough rest seam-side down on the counter for 1 minute.
  • Dust your oval proofing basket generously with rice flour. Transfer the dough seam-side up into the basket, pinching the seam to seal if needed. Cover and refrigerate for 12–16 hours.
    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 as desired with a lame or sharp knife. Carefully place 2 ice cubes in the Dutch oven for steam. Then, quickly 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 5-10 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

  • Storage: Store bread at room temperature for up to 3 days or slice and freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 280kcal | Carbohydrates: 50g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 2.5mg | Sodium: 388mg | Potassium: 113mg | Fiber: 2g | Sugar: 10g | Calcium: 33mg | Iron: 3.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Cinnamon Raisin Bread

This Sourdough Cinnamon Raisin Bread is studded with raisins and swirled with a layer of cinnamon and sugar, creating a sweet, naturally leavened sourdough loaf that’s perfect for breakfast.

A slice of toasted sourdough cinnamon raisin bread with a pat of butter on top.

Warm, sweet, and buttery, cinnamon raisin toast was always such a treat for breakfast when I was a kid.

I don’t eat it as often anymore. I honestly kind of forgot about it (I'm more of a multigrain sourdough with cottage cheese girly now). But recently, I started making my own naturally leavened version with sourdough starter.

I’ll admit, it took me a couple of tries to get the swirl just right. But through some research, I learned that brushing the dough with milk and adding a bit of flour to the cinnamon-sugar mixture helps the swirl stay together perfectly as it bakes.

The result? A soft, fluffy loaf, studded with plenty of raisins and just the right amount of sweetness and warmth from the cinnamon swirl. Made with no yeast, this sourdough cinnamon raisin bread has a deliciously tangy flavor.

Whether you enjoy it toasted for breakfast, as a snack, or even as a sweet-and-savory grilled cheese, 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- Make sure your starter is bubbly and active. You can also use fresh discard (less than a week old), but the dough may take longer to rise.
  • Raisins- Regular raisins work great, but you can also use golden raisins, dried cranberries, or a mix.
  • Cinnamon- Mix the cinnamon-sugar with a tablespoon of flour before sprinkling it on the dough to help it adhere better and prevent gaps in the swirl.
  • Granulated Sugar- Used in both the dough and the swirl for sweetness. You can substitute with brown sugar in the swirl for a richer, caramel-like flavor.
  • Bread Flour- Helps create a chewy texture and good rise. All-purpose flour works in a pinch but may produce a softer, shorter loaf.
  • Whole Milk- Adds richness, softness, and flavor. You can substitute with a lower-fat milk if preferred.
  • Water- Helps hydrate the dough. Use room temperature or lukewarm water to support fermentation.
  • Butter- Melted butter adds tenderness and flavor. Substitute with a neutral oil or plant-based butter if needed.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8g per teaspoon). If using Morton’s or table salt, use half the volume or measure by weight.
The ingredients to make sourdough cinnamon raisin bread. Each ingredient is labeled with text. They include bread flour, water, sourdough starter, cinnamon, raisins, butter, sugar, whole milk, and salt.

Tips for Success

  • Use active, bubbly starter. Your starter should be at its peak—well-fed, bubbly, and airy—before you mix your dough. This helps the bread rise well and develop a balanced flavor.
  • Weigh ingredients. A kitchen scale is your best friend for consistent, reliable results.
  • Hydrate the flour. Don’t skip the autolyse step. It allows the flour to absorb moisture, build gluten, and makes the dough easier to work with later.
  • Roll tightly and build tension. When shaping the dough, roll it snugly to help keep the cinnamon swirl tight and prevent gaps in the final loaf.
  • Cool completely. It’s tempting to cut in while it’s warm, but waiting at least 2 hours helps the crumb set and keeps the loaf from turning gummy.

How to Make Sourdough Cinnamon Raisin Bread

Follow these simple step-by-step instructions (with pictures!) to make a soft, swirled sourdough loaf packed with cinnamon and raisins.

Step 1: Feed starter. Make sure your sourdough starter is active and bubbly before you begin.

An active sourdough starter in a glass mason jar.

Step 2: Autolyse. Mix flour, water, and milk. Stir until combined, then rest for 30 minutes.

Bread flour, milk, and water mixed together in a bowl.

Step 3: Knead the dough. Add starter, butter, sugar, and salt. Mix and knead until smooth and elastic (8–10 min). Knead in raisins.

The autolysing flour, sourdough starter, and butter mixture in the bowl of a stand mixer fitted with a dough hook.
The kneaded dough with raisins mixed in in a bowl of a stand mixer fitted with a dough hook.

Step 4: Bulk fermentation. Let dough rise in a covered container until doubled (4–12 hours).

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

Step 5: Shape. Stir together cinnamon, sugar, and flour. Stretch dough into a rectangle, brush with milk, sprinkle with cinnamon-sugar, and roll tightly.

The stretched out dough brushed with milk and topped with the cinnamon sugar mixture.
The sourdough cinnamon raisin bread dough being rolled up into a loaf.

Step 6: Final proof. Place seam-side down in a buttered loaf pan and let rise to the top.

The dough in a loaf pan before proofing.
The dough in a loaf pan after proofing.

Step 7: Bake and cool. Bake at 375°F for 35–40 minutes, until golden and 190°F inside. Let cool 10 minutes in the pan, then fully on a wire rack before slicing.

The baked sourdough cinnamon raisin bread cooling on a wire cooling rack.

Baker's Timeline

Here’s a sample schedule you can follow to make this sourdough cinnamon raisin bread:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Autolyse (mix flour, water, and milk; rest 30 minutes).
  • 8:30–8:45 AM: Mix and knead dough. Add raisins.
  • 8:45 AM–4:45 PM (varies): Bulk fermentation (until doubled).
  • 4:45–5:00 PM: Add cinnamon-sugar swirl and shape into a log.
  • 5:00–7:00 PM: Final proof in loaf pan.
  • 7:00–7:40 PM: Bake at 375°F.
  • 7:40–9:40 PM: Cool completely before slicing.

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, like dough doubling in size, rather than strictly following the clock.

How to Store

Store sliced or unsliced sourdough cinnamon raisin bread in an airtight container or bread box at room temperature for up to 3 days.

For longer storage, slice the bread and freeze it in a freezer-safe bag for up to 3 months. Thaw at room temperature, or reheat in the toaster or oven before serving.

Serving Suggestions

This bread is delicious on its own or spread with butter, cream cheese, peanut butter, or even cottage cheese. It also makes an excellent base for French toast or French toast casserole.

If you love a sweet-and-savory combo, try using this cinnamon raisin sourdough bread for a grilled cheese or a hearty breakfast sandwich with bacon, egg, and cheese.

Sliced cinnamon raisin sourdough bread 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

A slice of toasted sourdough cinnamon raisin bread with a pat of butter on top.
Print Pin Save
5 from 3 votes

Sourdough Cinnamon Raisin Bread

This Sourdough Cinnamon Raisin Bread is studded with raisins and swirled with a layer of cinnamon and sugar, creating a sweet, naturally leavened sourdough loaf that’s perfect for breakfast.
Course Bread, Breakfast
Cuisine American
Prep Time 1 day
Cook Time 40 minutes
Cool Time 2 hours
Total Time 1 day 2 hours 40 minutes
Servings 16 slices
Calories 190kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Dough Ingredients

  • 4 cups (480 grams) bread flour
  • ¾ cup + 2 tablespoons (210 grams) water
  • ½ cup (120 grams) whole milk
  • ½ cup (100 grams) active sourdough starter
  • 3 tablespoons (42 grams) unsalted butter melted
  • 3 tablespoons (36 grams) granulated sugar
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt if using table salt or Morton's brand, measure by weight or use half the amount
  • ½ cup (80 grams) raisins

Cinnamon-Sugar Swirl Ingredients

  • ¼ cup granulated sugar
  • 1 tablespoon bread flour
  • 2 teaspoons ground cinnamon
  • 1 tablespoon whole milk

Instructions

  • About 6–12 hours before mixing your dough, feed your starter so it's bubbly and active. Timing will depend on the strength of your starter and the temperature of your kitchen.
  • In the bowl of a stand mixer, mix the flour, water, and milk until no dry bits remain. Cover and let it rest for 30 minutes to fully hydrate the flour.
    4 cups (480 grams) bread flour, ¾ cup + 2 tablespoons (210 grams) water, ½ cup (120 grams) whole milk
  • Add the active sourdough starter, melted butter, sugar, and salt to the bowl. Using a dough hook, mix and knead the dough until smooth and elastic, about 8–10 minutes. Add the raisins and knead for another 1–2 minutes, until evenly distributed.
    ½ cup (100 grams) active sourdough starter, 3 tablespoons (42 grams) unsalted butter, 3 tablespoons (36 grams) granulated sugar, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt, ½ cup (80 grams) raisins
  • Transfer the dough to a proofing container. Cover and let it rise until doubled in size—this can take anywhere from 4–12 hours depending on your starter and room temperature. A clear, straight-sided container makes it easier to track the rise.
  • In a small bowl, stir together the sugar, flour, and cinnamon. Set aside.
    ¼ cup granulated sugar, 1 tablespoon bread flour, 2 teaspoons ground cinnamon
  • Turn the risen dough out onto a lightly floured surface. Gently stretch or pat it into a large rectangle about 1-inch thick. Brush the surface with milk, then sprinkle the cinnamon-sugar mixture evenly over the top, leaving a 1-inch border on one of the short ends.
    1 tablespoon whole milk
  • Starting from the short edge opposite the border, tightly roll the dough into a log, gently pulling as you go to create surface tension. Pinch the seam and ends to seal. Let the dough rest seam-side down on the counter for a minute or two.
  • Butter a 9"x5" aluminum loaf pan. Place the dough seam-side down into the pan, cover, and let it rise until it reaches the top edge of the pan.
  • About 20 minutes before the dough finishes proofing, preheat your oven to 375°F. Bake the bread for 35–40 minutes, or until the top is golden brown and the internal temperature reads 190°F.
  • Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Storage: Store bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 190kcal | Carbohydrates: 36g | Protein: 5g | Fat: 3g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 259mg | Potassium: 99mg | Fiber: 1g | Sugar: 10g | Calcium: 31.5mg | Iron: 1.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

34 Summer Sourdough Recipes for Easy Meals and Snacks

These summer sourdough recipes are perfect for warmer weather - think picnic sandwiches, easy snacks for the beach, and summer-inspired desserts to end the day.

Four images in a 2 by 2 grid with a text box in the center that reads "Sourdough Recipes for Summer." The images include a cheeseburger, hot dog, tomato bruschetta, and blueberry muffins.

As much as I love baking, I’ll admit—it’s hard to get motivated to turn the oven on when it’s 95 degrees and humid outside.

But as a sourdough food blogger, I’m always finding ways to keep sourdough in my life, even during the summer.

That’s why I’ve rounded up 34 of my favorite sourdough recipes that are perfect for the hot months ahead.

From sourdough bread inclusions like dill pickles and blueberries to easy sandwiches, snacks, and even sourdough ice cream for dessert—this list has something for everyone.

I hope it inspires you to enjoy sourdough all summer long!

Sourdough Bread Recipes for Summer

A cheeseburger with lettuce on a sourdough hamburger bun.

Easy Summer Meals with Sourdough

Several honey chipotle shrimp tacos with cabbage slaw on a plate.
Honey Chipotle Shrimp on Sourdough Tortillas

Sourdough Snack Ideas for Summer

A stack of five sourdough granola bars with more bars out of focus in the background.

Summer-Inspired Sourdough Quick Breads

A sourdough blueberry muffin split in half on a muffin liner. There are several more whole muffins out of focus in the background.
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.

Summer Sourdough Dessert Recipes

Strawberry shortcake made with a sourdough drop biscuit on a small white plate.

Conclusion

I hope these summer sourdough recipes give you some fun ideas for baking and cooking this season.

Whether you’re using fresh garden veggies on sourdough focaccia or making cookie ice cream sandwiches with sourdough ice cream, I hope these recipes inspire you to enjoy sourdough all summer long.

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].

Pin It!

Pinterest pin featuring a scoop of sourdough ice cream in a bowl and a cheeseburger on a sourdough hamburger bun, with text that reads "30 Summer Sourdough Recipes" and blog name "Everyday Homemade".

Sourdough Cottage Cheese Toast

Sourdough Cottage Cheese Toast is a 5-minute high-protein breakfast or snack you can make sweet or savory. All you need is sourdough bread, cottage cheese, and your favorite toppings.

A piece of sourdough cottage cheese toast topped with tomatoes, basil, salt, and pepper.

Looking for a quick, high-protein snack that’s both delicious and endlessly customizable?

Lately, I’ve been totally hooked on sourdough cottage cheese toast. As a registered dietitian who started lifting weights this past year, getting enough protein is really important to me.

And since I always have plenty of homemade sourdough bread on hand (thanks to my sourdough food blogging), pairing it with protein-rich cottage cheese just makes perfect sense.

Not only is it ready in 5 minutes, but you can make it sweet or savory depending on what you’re craving that day.

It’s a simple snack or breakfast that never gets boring—and I can’t wait to share how easy it is to make.

Love avocado toast? Give my sourdough avocado toast recipe a try, too!

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.

The ingredients to make sourdough cottage cheese toast. Each ingredient is labeled with text. They include cottage cheese, sourdough bread, and toppings.

Tips for Success

  • Choose whole milk cottage cheese. It’s creamier and more satisfying.
  • Use homemade sourdough. If you're a sourdough baker, this is the perfect way to use your homemade bread.
  • Prepare just before serving. Toast is best when it’s fresh and crisp. Letting it sit too long can make it soggy.
  • Play with textures and flavors. Think crunchy, creamy, spicy, or bright—like everything bagel seasoning, fruit jam, chili crisp, or lemon zest.

How to Make Sourdough Cottage Cheese Toast

Here’s how to make cottage cheese toast on sourdough bread—with step-by-step photos!

  1. Toast your sourdough until golden.
  2. Cool slightly (2 minutes).
  3. Spread cottage cheese on top.
  4. Add toppings and enjoy!
A piece of sourdough bread on a small plate.
Toasted sourdough bread on a small plate.
Sourdough toast topped with cottage cheese and tomatoes.

Topping Ideas

Mix and match to find your favorite pairings!

Savory

  • Sliced tomato with flaky sea salt
  • Pickled red onions
  • Everything bagel seasoning
  • Chili crisp or hot sauce
  • Sliced avocado or smashed with lime
  • Fresh herbs (chives, basil, dill, or parsley)
  • Roasted red peppers or sun-dried tomatoes
  • Olives or capers
  • Thin cucumber slices with a sprinkle of za'atar
  • A drizzle of olive oil and cracked black pepper

Sweet

  • Fresh berries (strawberries, raspberries, blueberries, blackberries)
  • A drizzle of honey or maple syrup
  • Sliced banana with chopped walnuts or pecans
  • Cinnamon or other warm spices
  • Fruit preserves or jam
  • Apple slices with a dusting of cinnamon sugar
  • Dark chocolate or caramel sauce and sea salt
  • Pomegranate seeds
  • A swirl of nut butter (peanut, almond, or cashew)
A piece of sourdough cottage cheese toast cut in half on a small white plate. The toast is topped with tomatoes and basil.
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

A piece of sourdough cottage cheese toast topped with tomatoes, basil, salt, and pepper.
Print Pin Save

Sourdough Cottage Cheese Toast

Sourdough Cottage Cheese Toast is a 5-minute high-protein breakfast or snack you can make sweet or savory. All you need is sourdough bread, cottage cheese, and your favorite toppings.
Course Breakfast, Snack
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 toast
Calories 275kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 large slice (90 grams) sourdough bread any variety
  • ½ cup (110 grams) cottage cheese Good Culture brand is my go-to
  • Toppings of choice try sliced tomatoes, pickled red onions, honey, berries, everything bagel seasoning, or chili crisp

Instructions

  • Toast your sourdough bread to your preferred doneness. Let it cool slightly (about 2 minutes) so the cottage cheese doesn’t melt.
    1 large slice (90 grams) sourdough bread
  • Spread the cottage cheese on top, then add your favorite toppings. Enjoy immediately!
    ½ cup (110 grams) cottage cheese, Toppings of choice

Nutrition

Serving: 1toast (without toppings) | Calories: 275kcal | Carbohydrates: 41.5g | Protein: 21.5g | Fat: 3.5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.5g | Cholesterol: 15mg | Sodium: 728mg | Potassium: 147mg | Fiber: 1.5g | Sugar: 3g | Calcium: 81mg | Iron: 2.9mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Drop Biscuits

These Sourdough Drop Biscuits are made with sourdough discard and come together in just 30 minutes—no rolling, cutting, or special tools needed. They’re soft, buttery, and make an easy side dish for any meal.

Sourdough drop biscuits on a piece of wrinkled parchment paper.

Say goodbye to rolling pins and biscuit cutters!

These sourdough drop biscuits actually started out as part of my sourdough strawberry shortcake and peach cobbler recipes, but I loved them so much that I had to give them their own post.

I do have a more traditional sourdough biscuit recipe on the blog, but these drop biscuits are my go-to when I want something quick and easy.

No rolling, no cutting, no fuss—just mix the ingredients, drop the dough onto the baking sheet, and in 30 minutes, you’ve got a perfect side dish for soups, roasted meats, or even a fresh salad.

Made with sourdough discard, they’re soft, buttery, and tender with just the right amount of tang. As a sourdough baker, they’ve quickly become one of my favorite ways to use up that extra starter.

I hope you give them a try and 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 slight tangy flavor to the drop biscuits. You can substitute with active starter if that’s all you have on hand.
  • Butter- For the flakiest texture, keep the butter as cold as possible. You can even freeze it for 30 minutes before grating or cubing it.
  • Heavy Cream- Provides richness and tenderness. Substitute with half-and-half or whole milk for a lighter version.
  • Whole Milk- Adds moisture to the drop biscuit dough. You can swap with a lower-fat milk, such as 2%, if desired.
  • Baking Powder- Make sure to use aluminum-free baking powder to avoid a metallic aftertaste.
  • Granulated Sugar- Adds a slight sweetness that balances the savory flavors.
  • Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton's Kosher Salt or table salt, measure by weight or reduce volume by half.
The ingredients to make sourdough drop biscuits. Each ingredient is labeled with text. They include sourdough discard, all-purpose flour, sugar, salt, whole milk, heavy cream, baking powder, and butter.

Tips for Success

  • Measure by weight. Using a kitchen scale ensures accuracy (especially for flour) and helps prevent dry, dense biscuits.
  • Keep ingredients cold. Cold butter, cream, and milk are key to tender, flaky drop biscuits. You can even pop your butter in the freezer for a few minutes before grating or cubing it.
  • Mix gently. Stir the batter just until no dry flour remains. Overmixing can lead to tough, dense biscuits.
  • Use parchment paper. Lining your baking sheet prevents sticking and makes cleanup easier.
  • Bake right away. Once the dough is mixed, bake immediately for the best texture and rise. Letting the dough sit can warm the butter and affect the final result.

How to Make Sourdough Drop Biscuits

Follow these step-by-step instructions (pictures included!) to learn how to make drop biscuits with sourdough discard.

Step 1: Mix dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

The dry ingredients to make sourdough drop biscuits in a glass mixing bowl.

Step 2: Cut in the butter. Add butter and use a fork or your fingers to work it into the flour until crumbly.

Grated butter added to a mixing bowl with flour.
Butter cut into flour in a glass bowl.

Step 3: Combine wet ingredients. In a small bowl, whisk together the sourdough discard, milk, and cream.

Heavy cream, whole milk, and sourdough discard mixed together in a glass bowl.

Step 4: Mix the dough. Pour the wet mixture into the dry. Gently fold until just combined.

Sourdough drop biscuit batter in a glass bowl.

Step 5: Drop and bake. Scoop 8 portions of batter onto a parchment-lined baking sheet. Bake at 425°F for 12–15 minutes.

Sourdough drop biscuit batter on a parchment-lined baking sheet.
Two baked sourdough drop biscuits on a parchment-lined baking sheet.

Serving Suggestions

These biscuits make the perfect side for hearty dishes like my chicken pot pie, chicken noodle soup, BBQ pulled chicken, chili, or braised beef.

How to Store

Sourdough drop biscuits are best enjoyed fresh but will keep well at room temperature in an airtight container for up to 3 days. For longer storage, freeze them for up to 3 months.

To serve, let them thaw at room temperature or warm them in a 300°F oven for 5–10 minutes until heated through.

Three sourdough discard drop biscuits 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 Discard Recipes

📖 Recipe

Sourdough drop biscuits on a piece of wrinkled parchment paper.
Print Pin Save

Sourdough Drop Biscuits

These Sourdough Drop Biscuits are made with sourdough discard and come together in just 30 minutes—no rolling, cutting, or special tools needed. They’re soft, buttery, and make an easy side dish for any meal.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 biscuits
Calories 306kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 cups (240 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar
  • 1 tablespoon (12 grams) aluminum-free baking powder
  • 1 teaspoon (3 grams) Diamond Crystal Kosher Salt if using Morton's kosher salt or table salt, use half the amount by volume or measure in grams
  • ½ cup (113 grams, 1 stick) unsalted butter very cold or partially frozen, grated or cubed small
  • ½ cup (120 grams) heavy cream cold
  • ½ cup (120 grams) whole milk cold
  • ½ cup (100 grams) sourdough starter discard

Instructions

  • Preheat your oven to 425°F. Line a baking sheet with parchment paper and set it aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
    2 cups (240 grams) all-purpose flour, 2 tablespoons (24 grams) granulated sugar, 1 tablespoon (12 grams) aluminum-free baking powder, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
  • Using a fork or your fingertips, cut the cold butter into the dry ingredients until the mixture is crumbly and holds together when lightly pressed.
    ½ cup (113 grams, 1 stick) unsalted butter
  • In a separate small bowl, whisk together the milk, cream, and sourdough discard until well combined.
    ½ cup (120 grams) heavy cream, ½ cup (120 grams) whole milk, ½ cup (100 grams) sourdough starter discard
  • Make a well in the center of the dry mixture and pour in the wet ingredients. Gently fold everything together until no dry flour remains. Be careful not to overmix - it's okay if the dough looks a little shaggy.
  • Drop 8 equal portions of dough onto the prepared baking sheet, leaving space between each one. Bake for 12–15 minutes, or until the tops are golden brown.
  • Let the biscuits cool on a wire rack. Serve warm or at room temperature.

Notes

  • Measure by weight. Using a kitchen scale ensures accuracy (especially for flour) and helps prevent dry, dense biscuits.
  • Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1biscuit | Calories: 306kcal | Carbohydrates: 32g | Protein: 6g | Fat: 17.5g | Saturated Fat: 10.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4.5g | Trans Fat: 0.5g | Cholesterol: 50mg | Sodium: 334mg | Potassium: 80mg | Fiber: 0.5g | Sugar: 4g | Calcium: 137mg | Iron: 0.9mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Strawberry Shortcake

This Sourdough Strawberry Shortcake is the perfect summer dessert. With fresh macerated strawberries, homemade whipped cream, and fluffy sourdough drop biscuits, it’s quick, easy, and uses up sourdough discard - all in under an hour.

Sourdough strawberry shortcake on a small white plate.

Growing up, strawberry shortcake was one of our go-to summer desserts.

My mom would grab a box of dessert shells from the store, and we’d pile them high with frozen strawberry sauce and Cool Whip. Simple, sweet, and always a hit.

These days, I love making everything from scratch. As a sourdough baker, I couldn’t resist giving this classic dessert a sourdough twist.

My sourdough version uses drop biscuits (you can also try my cut biscuits or even lemon pound cake), topped with macerated fresh strawberries and homemade whipped cream.

It’s a quick, nostalgic dessert, ready in about 45 minutes, and a great way to enjoy fresh summer strawberries while putting your sourdough discard to use.

And if you love strawberry + sourdough, check out my freeze-dried strawberry sourdough bread or my strawberry sourdough muffins.

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 flavor to the shortcake biscuits. You can substitute for active starter if that's all you have on hand.
  • Strawberries- Use fresh, ripe strawberries for the best flavor. Quarter and macerate with sugar and lemon juice for at least 20 minutes. Frozen strawberries work too - just thaw and drain excess liquid.
  • Heavy Cream- Use very cold heavy cream to make the whipped cream. Cream is also used to add tenderness to the biscuits. Substitute with half-and-half or whole milk in the biscuits for a lighter version.
  • Whole Milk- Adds moisture. You can substitute with a lower-fat milk if desired.
  • Butter- Grate or cube very cold butter for a flaky biscuit texture.
  • Baking Powder- Use aluminum-free to avoid a metallic taste.
  • Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton's Kosher Salt or table salt, measure by weight or reduce volume by half.
The ingredients to make sourdough strawberry shortcake. Each ingredient is labeled with text. They include sourdough discard, lemon, sugar, all-purpose flour, salt, baking powder, heavy cream, whole milk, strawberries, and butter.

Tips for Success

  • Measure biscuit ingredients by weight. To prevent dry, dense shortcakes, use a scale to measure your ingredients (especially the flour).
  • Use cold ingredients. Keep your butter, heavy cream, and milk cold for flakey biscuits and whipped cream with stiff peaks.
  • Don’t overmix. Mix biscuit dough until just combined. Overworking the dough will result in dense biscuits.
  • Macerate the strawberries. Allow the strawberries to macerate for at least 20 minutes (or longer) to draw out enough juice for a flavorful syrup. The longer you wait, the more syrupy the strawberries will become.

How to Make Sourdough Strawberry Shortcake

Follow these step-by-step instructions (pictures included!) to learn how to make strawberry shortcake with sourdough drop biscuits.

Step 1: Macerate the strawberries. Combine strawberries, sugar, and lemon juice in a bowl. Set aside.

A bowl of quartered strawberries mixed with sugar and lemon juice.

Step 2: Make whipped cream. Beat together cream and sugar until stiff peaks form. Chill in the fridge.

Homemade whipped cream in a bowl.
Homemade whipped cream on a beater.

Step 3: Prepare biscuit dough. Mix dry ingredients, cut in cold butter, then add wet ingredients. Stir gently until just combined.

The dry ingredients to make sourdough drop biscuits in a glass mixing bowl.
Butter cut into flour in a glass bowl.
Sourdough drop biscuit batter in a glass bowl.

Step 4: Bake biscuits. Form 8 portions of dough and bake at 425℉ for 12-15 minutes, until golden brown. Cool slightly.

Sourdough drop biscuit batter on a parchment-lined baking sheet.
Two baked sourdough drop biscuits on a parchment-lined baking sheet.

Step 5: Assemble. Slice shortcake biscuits in half, spoon on macerated strawberries, top with whipped cream, and sandwich with the biscuit top.

A small white plate with sourdough strawberry shortcake.

How to Store

Store any leftover shortcakes in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Macerated strawberries can be prepared 1-2 days in advance, while homemade whipped cream is best made right before serving.

For the freshest results, assemble the sourdough shortcakes with strawberries and whipped cream just before serving.

Strawberry shortcake made with a sourdough drop biscuit 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 Dessert Recipes

📖 Recipe

Sourdough strawberry shortcake on a small white plate.
Print Pin Save

Sourdough Strawberry Shortcake

This Sourdough Strawberry Shortcake is the perfect summer dessert. With fresh macerated strawberries, homemade whipped cream, and fluffy sourdough drop biscuits, it’s quick, easy, and uses up sourdough discard - all in under an hour.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 servings
Calories 476kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Strawberries

  • 2 pounds strawberries stems removed, quartered
  • ¼ cup granulated sugar
  • Juice of one lemon

For the Whipped Cream

  • 1 cup heavy cream very cold
  • 1 tablespoon granulated sugar

For the Biscuits

Instructions

  • Preheat the oven to 425℉. Line a baking sheet with parchment paper and set aside.
  • Macerate the strawberries: In a bowl, combine the quartered strawberries, sugar, and lemon juice. Mix well and set aside for at least 20 minutes to let the strawberries release some of their juices.
    2 pounds strawberries, ¼ cup granulated sugar, Juice of one lemon
  • Make the whipped cream: In a large mixing bowl, whisk together the cold heavy cream and granulated sugar. Using a hand mixer or stand mixer, beat the mixture on low to medium-low speed for about 7 minutes, until stiff peaks form. Set aside in the fridge until ready to assemble.
    1 cup heavy cream, 1 tablespoon granulated sugar
  • Prepare the biscuit dough: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and use a fork or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs that hold together when pressed.
    2 cups (240 grams) all-purpose flour, 2 tablespoons (24 grams) granulated sugar, 1 tablespoon aluminum-free baking powder, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt, ½ cup (113 grams, 1 stick) unsalted butter
  • In a separate small bowl, whisk together the milk, cream, and sourdough discard. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir gently until just combined, being careful not to overmix.
    ½ cup (120 grams) whole milk, ½ cup (120 grams) heavy cream, ½ cup (100 grams) sourdough starter discard
  • Form the biscuits: Use a spoon to divide the biscuit dough into 8 equal portions and place them on the prepared baking sheet. Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through. Transfer the biscuits to a wire rack and let them cool slightly.
  • Assemble the shortcakes: Slice each biscuit in half. Spoon a generous amount of the macerated strawberries (with some of their juices) onto the bottom half of each biscuit. Top with a dollop of whipped cream and then place the top half of the biscuit on top. Serve and enjoy!

Notes

  • Measure biscuit ingredients by weight. To prevent dry, dense biscuits, use a scale to measure your ingredients (especially the flour).
  • Use cold ingredients. Keep your butter, heavy cream, and milk cold for flakey biscuits and whipped cream with stiff peaks.
  • Storage: Store leftover biscuits in an airtight container for up to 3 days or freeze for up to 3 months. Macerated strawberries can be kept in the fridge for up to 2 days, while whipped cream is best prepared just before serving.

Nutrition

Serving: 1serving | Calories: 476kcal | Carbohydrates: 51g | Protein: 7g | Fat: 28.5g | Saturated Fat: 16.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6.5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 351mg | Potassium: 298mg | Fiber: 3g | Sugar: 19g | Vitamin C: 70mg | Calcium: 175mg | Iron: 1.2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Avocado Toast

This Sourdough Avocado Toast is a healthy option for breakfast or brunch. Made with homemade sourdough bread, creamy avocado, and customized with your favorite toppings.

Two pieces of sourdough avocado toast on a small plate. One is topped with everything bagel seasoning and the other is topped with fresh tomato slices and seasonings.

Does it get any more classic brunch than avocado toast?

If you’re a sourdough baker like me, you have to try it on toasted homemade sourdough. It’s simple, satisfying, and so good.

All you need is one ripe avocado mashed with a pinch of sea salt and a little lemon juice. Spread it over two slices of toasted sourdough bread, and that’s your base.

From there, it’s all about how you want to top it!

Keep it simple with everything bagel seasoning or red pepper flakes. Or get a little fancy with smoked salmon and capers, or a fried egg and crispy bacon.

It’s easy to scale up, too. If you’ve got friends coming over for brunch, it makes a fun little DIY avocado toast bar.

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

Love cottage cheese? Give my sourdough cottage cheese toast 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 Bread- I used my simple sourdough loaf, but feel free to use any sourdough variety you like - multigrain, whole wheat, everything bagel, olive, or even sourdough English muffins.
  • Avocado- Use ripe avocados that yield slightly to gentle pressure. If yours are underripe, let them sit on the counter for a day or two until ready.
  • Lemon Juice- Just a little helps brighten the flavor and slows down browning. You can swap it for lime juice or apple cider vinegar if that’s what you have on hand.
  • Sea Salt- I like using flaky sea salt or kosher salt to bring out the avocado’s natural flavor. Adjust to taste.
  • Toppings of Choice- Keep it simple with red pepper flakes, or dress it up with anything from sliced tomatoes and soft-boiled eggs to microgreens and smoked salmon. Check out the "Topping Ideas" section below for more inspiration!
The ingredients to make sourdough avocado toast. Each ingredient is labeled with text. They include sourdough bread, avocado, and sea salt.

Tips for Success

  • Choose ripe avocados. They should give slightly when gently pressed.
  • Use homemade sourdough. These toasts taste best on freshly baked sourdough.
  • Prepare just before serving. Mash the avocado right before assembling to keep it from browning.
  • Play with textures and flavors. Add crunchy, creamy, or spicy toppings to make each bite more interesting.

How to Make Sourdough Avocado Toast

Here is how to make avocado toast on sourdough bread (with pictures!).

Step 1: Toast the sourdough. Toast two slices of sourdough bread until golden and crisp.

Two pieces of toasted sourdough bread.

Step 2: Mash the avocado. In a small bowl, mash the avocado with the salt.

A whole avocado cut in half with the pit removed.
Avocado mashed with salt in a glass bowl.

Step 3: Assemble toasts. Divide the mashed avocado evenly between the two slices of toast. Add your favorite toppings and enjoy!

A piece of toasted sourdough bread with mashed avocado on it.
Two sourdough avocado toasts with toppings on a small plate.

Topping Ideas

Get creative with these toppings or mix and match to find your favorite!

  • Fried, scrambled, or poached egg
  • Bacon
  • Smoked salmon
  • Sliced tomatoes (especially delicious during summer!)
  • Fresh herbs (cilantro, parsley, basil)
  • Seasonings (everything bagel, chili lime, red pepper flakes, smoked paprika)
  • Crumbled feta or goat cheese
  • Pickled onions
  • Chili crisp, sriracha, or hot sauce
  • Lemon zest
  • Arugula or microgreens

Make Ahead Tip

This is one of those recipes that’s best enjoyed fresh, but you can prep the avocado about a day in advance.

Mash it with salt and a splash of lemon juice, then press plastic wrap directly onto the surface to help prevent browning. Store in the fridge for up to one day.

A plate with two pieces of avocado sourdough toast with toppings.
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

Two pieces of sourdough avocado toast on a small plate. One is topped with everything bagel seasoning and the other is topped with fresh tomato slices and seasonings.
Print Pin Save

Sourdough Avocado Toast

This Sourdough Avocado Toast is a healthy option for breakfast or brunch. Made with homemade sourdough bread, creamy avocado, and customized with your favorite toppings.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 toasts
Calories 350kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 slices sourdough bread
  • 1 medium ripe avocado
  • ¼ teaspoon sea salt
  • ½-1 teaspoon lemon juice optional for added brightness and to prevent browning
  • Toppings of choice such as a fried egg, bacon, smoked salmon, tomato slices, everything bagel seasoning, or red pepper flakes

Instructions

  • Toast two slices of sourdough bread until golden brown and crisp to your liking.
    2 slices sourdough bread
  • Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Mash with a fork and mix in the salt. Add a squeeze of lemon juice or any other seasonings you like (optional).
    1 medium ripe avocado, ¼ teaspoon sea salt
  • Spread the mashed avocado evenly over the two slices of toasted sourdough.
  • Top with your favorite ingredients - like a fried egg, cherry tomatoes, everything bagel seasoning, or red pepper flakes - and enjoy immediately.
    Toppings of choice

Notes

  • Make Ahead Tip: Prep the avocado up to 1 day ahead. Mash with salt and lemon juice, then cover tightly with plastic wrap and refrigerate.

Nutrition

Serving: 1toast (without toppings) | Calories: 350kcal | Carbohydrates: 45g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8.5g | Sodium: 480mg | Potassium: 592mg | Fiber: 9.5g | Sugar: 4g | Vitamin C: 26mg | Calcium: 25mg | Iron: 2.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Whole Wheat Sourdough Pita Bread

These Whole Wheat Sourdough Pita are made with 100% whole wheat flour and sourdough discard - no yeast needed! They come together the same day and are perfect for wraps, sandwiches, or serving with your favorite dips.

A whole wheat sourdough pita stuffed with hummus and veggies.

When I first made these whole wheat sourdough pita, I could not stop eating them. I devoured three in under 20 minutes (dipped in hummus, of course!).

I’ve always loved whole grains, but these 100% whole wheat pita truly surprised me. The tangy sourdough and nutty wheat pair perfectly. And that hint of char from the cast iron skillet? So good.

Made with just five simple ingredients, this easy sourdough discard recipe comes together the same day for fresh, homemade pita in no time. Use them for wraps, sandwiches, dips, or even turn them into crispy pita chips!

As a sourdough food blogger and dietitian, one of my goals this year is to share more 100% whole wheat sourdough recipes with you. And this pita recipe, based off my classic sourdough discard pitas, is one of my new favorites.

If you haven’t already, check out my whole wheat sourdough bread, pizza dough, focaccia, and pancake recipes, too.

I hope you give these a try and 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- Use fresh discard (ideally less than a week old) for best fermentation. Older discard may be sluggish, so if that’s all you have, active starter may be a better choice.
  • Whole Wheat Flour- Made with 100% whole wheat flour for a hearty flavor and chewy texture. Letting the flour hydrate before mixing helps soften the bran and improve the dough structure.
  • Water- Use warm water (around 80–90°F) to encourage fermentation.
  • Olive Oil- Adds richness and makes the pita softer and more flexible once cooked.
  • Kosher Salt- Enhances the flavor of the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using table salt or Morton’s Kosher Salt, measure by weight or use about half the amount.
The ingredients to make whole wheat sourdough pita bread. Each ingredient is labeled with text. They include water, sourdough discard, kosher salt, olive oil, and whole wheat flour.

Tips for Success

  • Weigh ingredients. Using a kitchen scale gives you more accurate, consistent results than measuring by cups.
  • Don’t skip autolyse. Resting the flour and water before mixing the dough helps the bran and germ in whole wheat flour to soften and hydrate, improving the final texture.
  • Rise in a warm spot. A warm environment (around 75°F) helps your dough rise faster.
  • Roll the pita out thin. Rolling each round to about ¼-inch thick helps them puff up beautifully and keeps the texture soft and chewy.
  • Preheat the skillet. Make sure your pan is fully hot before cooking to get that signature puff and some golden brown spots.

How to Make Whole Wheat Sourdough Pita Bread

Here is how to make sourdough pita bread with 100% whole wheat flour.

Step 1: Autolyse. Combine whole wheat flour and warm water in a large bowl. Cover and let rest for 30-60 minutes.

Whole wheat flour and water mixed together in a clear glass bowl.

Step 2: Mix dough. Add sourdough discard, olive oil, and salt, mixing until the dough comes together. Let it rest for 15 minutes.

Whole wheat sourdough pita dough in a glass bowl.

Step 3: Stretch and fold. Perform 4 sets of stretch and folds, resting for 15 minutes between each set.

Hands stretching and folding the whole wheat pita dough in a glass bowl.
Hands stretching and folding the whole wheat pita dough in a glass bowl.
The whole wheat sourdough pita bread dough being gathered into a ball to be place back in the glass bowl after stretching and folding.

Step 4: Bulk fermentation. Cover the dough and let it rise in a warm spot for 4-8 hours, or until doubled and bubbly.

The kneaded sourdough whole wheat pita bread dough ball in a glass bowl.
Whole wheat sourdough pita bread dough in a glass mixing bowl after fermenting with visible gas bubbles on the surface.

Step 5: Divide and shape. Divide the dough into 8 balls and shape them. Let rest for 20 minutes.

The dough being divided with a bowl scraper on a lightly floured wooden counter top.
Eight dough balls on a lightly floured wooden countertop.

Step 6: Roll out pitas. Roll each dough ball into a 6-inch circle, about ¼-inch thick.

A whole wheat sourdough pita dough ball rolled out into a small circle on a counter.

Step 7: Cook. Heat a dry cast-iron skillet on medium heat. Cook each pita for 30 seconds on both sides, until puffed. Cool completely before storing.

A whole wheat sourdough pita bread cooking and puffing up in a cast iron skillet.
A sourdough whole wheat pita bread cooking in a cast iron skillet.

How to Store

These sourdough whole wheat pitas will keep at room temperature in an airtight container for up to 2 days before they begin to dry out.

For longer storage, freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature and rewarm in the oven or toaster oven before serving.

Serving Suggestions

Fill these whole wheat sourdough pitas with grilled veggies, chicken, or steak for a quick lunch or dinner. Or serve them as an easy appetizer along with hummus and whipped feta dip.

They’re also great paired with fresh salads like spinach Caprese, strawberry spinach, arugula, or Caesar salad.

A stack of sourdough whole wheat pitas on a wooden pizza peel.
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 Whole Wheat Sourdough Recipes

📖 Recipe

A whole wheat sourdough pita stuffed with hummus and veggies.
Print Pin Save

Whole Wheat Sourdough Pita

These Whole Wheat Sourdough Pita are made with 100% whole wheat flour and sourdough discard - no yeast needed! They come together the same day and are perfect for wraps, sandwiches, or serving with your favorite dips.
Course Bread, Side Dish
Cuisine Mediterranean, Middle Eastern
Prep Time 8 hours
Cook Time 15 minutes
Total Time 8 hours 15 minutes
Servings 8 pita bread
Calories 190kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 ¾ cups (330 grams) whole wheat flour
  • 1 cup + 2 tablespoons (270 grams) warm water 80-90℉
  • ½ cup (100 grams) sourdough starter discard or active starter
  • 1 tablespoon (14 grams) extra virgin olive oil
  • 2 ¾ teaspoons (8 grams) Diamond Crystal Kosher Salt if using table salt or Morton's brand, use half volume or measure by weight

Instructions

  • In a large bowl, combine the flour and water, mixing until no dry flour remains. Cover and let rest for 30-60 minutes to allow the flour to fully hydrate.
    2 ¾ cups (330 grams) whole wheat flour, 1 cup + 2 tablespoons (270 grams) warm water
  • Add the sourdough discard, olive oil, and salt to the bowl. Use your hands to mix until a smooth dough forms. Cover and let it rest for 15 minutes.
    ½ cup (100 grams) sourdough starter discard, 1 tablespoon (14 grams) extra virgin olive oil, 2 ¾ teaspoons (8 grams) Diamond Crystal Kosher Salt
  • Stretch and fold the dough by grabbing one edge, stretching it up, and folding it over itself. Rotate the bowl 90° and repeat the process for all four edges. After you’ve stretched and folded all the edges, gather the dough into a ball and place it seam-side-down back into the bowl. Let the dough rest for 15 minutes, then repeat the stretch and fold process three more times with 15 minute rests between each set.
  • Cover the dough and let it rise in a warm spot until it doubles in size and shows visible fermentation bubbles on the surface. This usually takes about 4-8 hours, but the timing can vary.
  • Turn the dough out onto a lightly floured surface. Divide it into 8 equal pieces (about 88 grams each). Shape each piece into a ball by pinching the edges together, flipping it seam side down, and rolling it on the counter to tighten the dough. Cover and let them rest for 20 minutes.
  • Roll each dough ball into a 6-inch circle, about ¼ inch thick. It’s helpful to roll out most or all of the pitas before cooking.
  • Preheat a dry cast iron or stainless steel skillet over medium heat. Once hot, place the first pita in the skillet. Cook for about 30 seconds, or until bubbles start to form and the pita begins to puff up. Flip and cook for another 30 seconds on the other side. Repeat with the remaining pitas.
  • Note: The first one or two pita are usually paler and don't puff up quite as nicely. This happens when the skillet isn't quite up to the right temperature yet. Cook a few and adjust the temperature of your burner accordingly.
  • Transfer the cooked pitas to a wire rack to cool. Serve with hummus, sandwich fillings, or enjoy them on their own!

Notes

  • Storage: Store in an airtight container for up to 2 days or freeze for up to 3 months.

Nutrition

Serving: 1pita bread | Calories: 190kcal | Carbohydrates: 35g | Protein: 6.5g | Fat: 3.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.5g | Sodium: 403mg | Potassium: 174mg | Fiber: 5g | Calcium: 17mg | Iron: 1.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Monster Cookies

These Sourdough Monster Cookies are thick, chewy, and packed with peanut butter, chocolate chips, and colorful M&Ms. They’re the perfect way to use up sourdough discard and come together in just 30 minutes - no chill time needed!

Sourdough monster cookies on a parchment-lined wooden cutting board.

I’ve been baking with sourdough for years, and cookies are one of my favorite ways to use up discard. So it’s probably no surprise that I’ve shared over 15 sourdough cookie recipes on the blog.

And with so many favorites to choose from - chocolate chip, oatmeal, peanut butter - I figured, why not combine them all into one sourdough monster cookie recipe?

These sourdough monster cookies are the best of all worlds.

The dough is made with hearty rolled oats, natural peanut butter, and sourdough discard, then packed with chocolate chips and colorful M&M candies for a sweet, nutty, chewy cookie you won’t stop craving.

Even better, they come together in just 30 minutes, and there’s no chilling required before baking.

Trust me, once you try these, they’ll quickly become your new favorite sourdough cookie. 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, a subtle tang, and helps cut down on waste. Use room temperature, unfed discard for best results.
  • Natural Peanut Butter- Gives the cookies a soft texture without added oils, sugars, or stabilizers. Stir well before using.
  • Butter- Start with softened butter for an easier time mixing the dough.
  • Rolled Oats- Rolled or old-fashioned oats add chew and heartiness. Quick oats can work in a pinch, but the texture will be a bit softer and less chewy.
  • All-Purpose Flour- Provides structure while keeping the cookies tender. For best results, weigh your flour or use the spoon-and-level method.
  • Granulated & Brown Sugar- A mix of both sugars gives the cookies the perfect balance of sweetness and chew.
  • Kosher Salt- I use Diamond Crystal Kosher Salt. If using Morton’s or table salt, reduce the amount or weigh it to avoid over-salting.
  • Mix-Ins- I like semi-sweet chocolate chips and M&Ms for a pop of color and crunch, but feel free to swap in your favorite add-ins.
The ingredients to make monster cookies with sourdough discard. Each ingredient is labeled with text. They include salt, mix-ins, brown sugar, sugar, butter, flour, oats, leavening agents, natural peanut butter, vanilla, eggs, and sourdough discard.

Tips for Success

  • Measure ingredients by weight. Measuring by weight gives you consistent results every time and helps achieve the perfect texture.
  • Use natural peanut butter. It gives the cookies a softer texture and doesn't contain added oils, sugars, or stabilizers. Just give it a good stir first!
  • Let the dough rest (if you have time!). Even just 30 minutes of rest before baking helps hydrate the oats and flour.
  • Customize. Try using mini M&Ms, dark chocolate chunks, chopped peanuts, or even a sprinkle of flaky salt on top before baking.
  • Top with extra M&Ms. Pressing a few extra M&Ms onto each cookie before baking gives them a colorful, bakery-style look.

How to Make Sourdough Monster Cookies

Here is how to make monster cookies with sourdough discard.

Step 1: Preheat oven. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper and set it aside.

Step 2: Mix dry ingredients. In a medium bowl, stir together the rolled oats, flour, kosher salt, baking powder, and baking soda. Set aside.

The dry ingredients mixed together in a clear glass bowl.

Step 3: Combine wet ingredients. In a large bowl, use a hand mixer (or stand mixer fitted with the paddle attachment) to beat the softened butter, granulated sugar, and brown sugar until light and fluffy - about 2 minutes. Beat in the egg until well combined. Then mix in the peanut butter, sourdough discard, and vanilla extract. Continue mixing until the mixture is smooth and creamy.

The wet ingredients blended together in a clear glass bowl.

Step 4: Prepare cookie dough. Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Gently fold in the M&M candies and chocolate chips.

The sourdough cookie dough in a glass bowl with a rubber spatula sticking out.
Sourdough monster cookie dough in a glass bowl with a rubber spatula sticking out.

Step 5: Portion cookie dough. Scoop heaping 2-tablespoon portions of dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.

Four cookie dough balls on a parchment-lined baking sheet.

Step 6: Bake the cookies. Bake for 14–16 minutes, or until the edges are just starting to turn golden brown and the centers look set but still soft.

Step 7: Cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Four baked sourdough monster cookies on a parchment-lined baking sheet.

How to Store

Store your sourdough monster cookies in an airtight container at room temperature for up to a week.

For longer storage, you can freeze the baked cookies for up to 6 months. Just let them thaw at room temperature before enjoying.

Want to prep the dough ahead of time? Refrigerate it for up to 2 days to long ferment it or freeze for up to 2 months. I recommend portioning the dough into scoops before freezing for easier baking later.

A sourdough monster cookie split in half on a piece of parchment paper to show the texture. There are several whole cookies out of focus in the background.
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].

📖 Recipe

Sourdough monster cookies on a parchment-lined wooden cutting board.
Print Pin Save

Sourdough Monster Cookies

These Sourdough Monster Cookies are thick, chewy, and packed with peanut butter, chocolate chips, and colorful M&Ms. They’re the perfect way to use up sourdough discard and come together in just 30 minutes - no chill time needed!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 14 cookies
Calories 325kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ½ cups (120 grams) rolled oats
  • 1 ¼ cups (150 grams) all-purpose flour
  • ½ teaspoon Diamond Crystal Kosher Salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup (113 grams, 1 stick) unsalted butter softened
  • ½ cup (100 grams) granulated sugar
  • ½ cup (100 grams) brown sugar
  • 1 large (50 grams) egg room temperature
  • ½ cup (128 grams) natural peanut butter
  • ½ cup (100 grams) sourdough starter discard room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (110 grams) M&M candies
  • ½ cup (85 grams) semi-sweet chocolate chips

Instructions

  • Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper and set it aside.
  • In a medium bowl, stir together the rolled oats, flour, kosher salt, baking powder, and baking soda. Set aside.
    1 ½ cups (120 grams) rolled oats, 1 ¼ cups (150 grams) all-purpose flour, ½ teaspoon Diamond Crystal Kosher Salt, ½ teaspoon baking powder, ¼ teaspoon baking soda
  • In a large bowl, use a hand mixer (or stand mixer fitted with the paddle attachment) to beat the softened butter, granulated sugar, and brown sugar until light and fluffy - about 2–3 minutes. Beat in the egg until well combined. Then mix in the peanut butter, sourdough discard, and vanilla extract. Continue mixing until the mixture is smooth and creamy.
    ½ cup (113 grams, 1 stick) unsalted butter, ½ cup (100 grams) granulated sugar, ½ cup (100 grams) brown sugar, 1 large (50 grams) egg, ½ cup (128 grams) natural peanut butter, 1 teaspoon vanilla extract, ½ cup (100 grams) sourdough starter discard
  • Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Gently fold in the M&M candies and chocolate chips.
    ½ cup (110 grams) M&M candies, ½ cup (85 grams) semi-sweet chocolate chips
  • Optionally, let the dough rest for 30 minutes at room temperature before baking to allow the oats to soften. You can also refrigerate it overnight if you want to bake the next day.
  • Scoop heaping 2-tablespoon portions of dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.
  • Bake for 14–16 minutes, or until the edges are just starting to turn golden brown and the centers look set but still soft.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Storage: Store completely cooled cookies in an airtight container at room temperature for up to 7 days or freeze for up to 6 months.

Nutrition

Serving: 1cookie | Calories: 325kcal | Carbohydrates: 42g | Protein: 6.5g | Fat: 15.5g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 33mg | Sodium: 128mg | Potassium: 165mg | Fiber: 2.5g | Sugar: 23g | Calcium: 38mg | Iron: 1.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Everything Bagel Sourdough Bread

This Everything Bagel Sourdough Bread is a beginner-friendly recipe that combines tangy, chewy sourdough with savory everything bagel seasoning. It's perfect for breakfast with cream cheese or as a hearty sandwich.

A loaf of everything bagel sourdough bread cut into slices.

When I started making sourdough bread, one of the first variations I tried was everything bagel seasoning. Initially, I just sprinkled it on top. But I quickly got frustrated when most of it would fall off as I sliced the bread.

Then it hit me - why not mix the seasoning right into the dough? Genius, right? Now I get all that savory flavor in every slice, and I can still sprinkle more on top if I want to.

This everything bagel sourdough bread is a beginner-friendly twist on classic sourdough. Since it's lower hydration, the dough is easy to handle. Plus, the seasoning blends in nicely without altering the texture of the dough.

It’s perfect with cream cheese (it tastes just like an everything bagel!), but it also makes a great base for a breakfast sandwich or really any kind of sandwich.

As a sourdough blogger who’s tried many different bread inclusions, I’ve learned that sometimes the simplest ones are the best. And this sourdough bread with everything bagel seasoning is a perfect example of that.

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- Ensure your starter is bubbly and active. Use fresh discard (less than a week old) for a quicker rise.
  • Everything Bagel Seasoning- Use your favorite seasoning or make your own with sesame seeds, poppy seeds, garlic, onion, and salt. Add red pepper flakes for extra heat.
  • Bread Flour- Provides a chewy texture and helps with the rise. All-purpose flour will make the bread less chewy, and whole wheat flour will create a denser crumb and may require more water.
  • Water- This dough is 65% hydration, making it easy to handle. For a more open crumb, increase hydration slightly, but note that wetter dough is stickier and trickier to shape.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using table salt or Morton’s, measure by weight or use half as much.
The ingredients to make everything bagel sourdough bread. Each ingredient is labeled with text. They include bread flour, water, active sourdough starter, everything bagel seasoning, and kosher salt.

Tips for Success

  • Use active starter. Make sure your sourdough starter is bubbly and active before using it in the dough. A strong starter will help the bread rise properly and give it great flavor.
  • Weigh ingredients. Using a kitchen scale ensures consistent results every time.
  • Build tension when shaping. Shape the dough into a tight ball or loaf to help it rise tall and develop an open crumb structure in the oven.
  • Top with extra seasoning. Before placing the dough in the proofing basket, dip the top into everything bagel seasoning for added flavor and crunch.
  • Cool completely. Let the bread cool for at least 2 hours before serving to avoid a gummy texture.

How to Make Everything Bagel Sourdough Bread

Follow these simple step-by-step instructions to make a delicious loaf of sourdough bread with everything bagel seasoning:

1. Feed Sourdough Starter

  • Feed your sourdough starter 6-12 hours before mixing the dough. It should be bubbly and active when you begin.
  • The rise time depends on your kitchen temperature, ranging from 6 hours in a warm environment (75℉) to 12 hours in a cooler space (65-68℉).
An active sourdough starter in a glass mason jar.

2. Mix the Dough

  • In a large bowl, whisk together the warm water and active sourdough starter until dissolved. Add the bread flour, everything bagel seasoning, and kosher salt.
  • Mix until a shaggy dough forms with no dry flour remaining.
  • Cover and let rest for 20 minutes.
Water and active sourdough starter mixed together in a glass mixing bowl.
A shaggy everything bagel sourdough bread dough in a glass mixing bowl.

3. Stretch and Folds

  • Wet your hands lightly and perform a set of stretch and folds.
  • Grab one edge of the dough, stretch it up as far as it will go without tearing, and fold it over itself.
  • Rotate the bowl 90° and repeat on the next side. Continue until all four sides have been stretched and folded.
  • Cover and rest for 15 minutes.
  • Repeat this stretch and fold process three more times, resting 15 minutes between each set.
Two hands stretching one side of the dough up out of the bowl.
Two hands folding the stretched dough over on top of itself in a bowl.
Two hands shaping the dough into a ball and placing it back inside the mixing bowl after a set of stretch and folds.

4. Bulk Fermentation

  • Cover the dough and let it rise in a warm spot until it doubles in size and has visible fermentation bubbles.
  • If using a straight-sided container, mark the starting level to track fermentation progress.
  • Bulk fermentation can take anywhere from 4-12 hours or longer depending on your kitchen and dough temperature and starter strength.
Everything bagel sourdough bread dough in a glass mixing bowl after stretching and folding and before bulk fermentation.
The risen dough in a straight-sided container after bulk fermentation.

5. Pre-Shape

  • Lightly flour a work surface and transfer the fermented dough onto it.
  • Gently pull it into a rough rectangle, then fold the long sides toward the center like a letter. Fold the short sides in the same way.
  • Flip the dough seam-side down and round it into a ball.
  • Cover and let rest for 15-20 minutes.

6. Final Shaping

  • For a round loaf (boule): Flip the dough, shape it into a rectangle again, and repeat the same folding method as above.
  • For an oval loaf (batard): Fold the short edges toward the center, then tightly roll the dough from a long edge into a log, pinching the seam closed.
Fermented everything bagel sourdough bread dough stretched into a rectangle on a wooden countertop.
The dough folded into thirds like a letter on a wooden countertop.
The dough pre-shaped into a ball resting on a wooden countertop.

7. Cold Proof

  • Generously dust your proofing basket with rice flour.
  • Before transferring the dough into the proofing basket, sprinkle some everything bagel seasoning onto a plate and gently dip the top of the dough if desired. 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 loaf in a batard proofing basket.

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 40 minutes. Remove the lid and bake for 5-10 more minutes for a golden crust.
  • Cool on a wire rack for 2-4 hours before slicing.
The batard-shaped dough scored on a bread sling ready to be baked.
The finished loaf of everything bagel sourdough bread on a wire cooling rack.

Baker's Timeline

Here’s a sample schedule you can follow to make this everything bagel sourdough bread:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00 AM: Mix the dough.
  • 8:30-9:30 AM: Stretch and fold.
  • 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, like dough doubling in size, rather than strictly following times.

How to Store

Store your everything bagel sourdough bread in an airtight container or bread box at room temperature for up to 3 days.

For longer storage, slice the bread and freeze it in a freezer-safe bag for up to 3 months. Thaw at room temperature or heat in the toaster or oven before enjoying.

Serving Suggestions

This bread is perfect with spreads like cream cheese, butter, avocado, or smoked salmon. It also makes a great base for sandwiches - try it as a breakfast sandwich, classic grilled cheese, or BLT.

A whole loaf of everything bagel 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

A loaf of everything bagel sourdough bread cut into slices.
Print Pin Save
5 from 1 vote

Everything Bagel Sourdough Bread

This Everything Bagel Sourdough Bread is a beginner-friendly recipe that combines tangy, chewy sourdough with savory everything bagel seasoning. It's perfect for breakfast with cream cheese or as a hearty sandwich.
Course Bread, Breakfast
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 175kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ⅓ cups (315 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter or "fresh" discard less than one week old - may take longer to ferment
  • 4 cups (480 grams) bread flour
  • 2 tablespoons (20 grams) everything bagel seasoning plus more for topping (optional)
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • Rice flour for dusting proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your sourdough starter 6-12 hours before mixing the dough. It should be bubbly and active when you begin.
  • In a large bowl, whisk together the warm water and active sourdough starter until dissolved. Add the bread flour, everything bagel seasoning, and kosher salt. Mix until a shaggy dough forms with no dry flour remaining. Cover and let rest for 20 minutes.
    1 ⅓ cups (315 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 2 tablespoons (20 grams) everything bagel seasoning, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • Wet your hands lightly and perform a set of stretch and folds. Grab one edge of the dough, stretch it up as far as it will go without tearing, and fold it over itself. Rotate the bowl 90° and repeat on the next side. Continue until all four sides have been stretched and folded. Cover and rest for 15 minutes. Repeat this stretch and fold process three more times, resting 15 minutes between each set.
  • Cover the dough and let it rise in a warm spot until it doubles in size and has visible fermentation bubbles. If using a straight-sided container, mark the starting level to track fermentation progress. Bulk fermentation can take anywhere from 4-12 hours or longer depending on your kitchen and dough temperature and starter strength.
  • Lightly flour a work surface and transfer the fermented dough onto it. Gently pull it into a rough rectangle, then fold the long sides toward the center like a letter. Fold the short sides in the same way. Flip the dough seam-side down and round it into a ball. Cover and let rest for 15-20 minutes.
  • For a round loaf (boule), flip the dough, shape it into a rectangle again, and repeat the same folding method as above. For an oval loaf (batard), fold the short edges toward the center, then tightly roll the dough from a long edge into a log, pinching the seam closed.
  • Generously dust your proofing basket with rice flour. Before transferring the dough into the proofing basket, sprinkle some everything bagel seasoning onto a plate and gently dip the top of the dough if desired. 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 40 minutes with the lid on. Then, remove the lid and bake for an additional 5-10 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 for up to 3 days or slice and freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 175kcal | Carbohydrates: 33g | Protein: 6g | Fat: 1g | Polyunsaturated Fat: 0.5g | Sodium: 471mg | Potassium: 56mg | Fiber: 1g | Calcium: 9mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Turkey Sandwich on Sourdough Bread

This Turkey Sandwich on Sourdough is stacked with deli turkey, crisp lettuce, juicy tomato, and cheddar, all layered on tangy sourdough with mayo and mustard. It's quick, customizable, and perfect for an easy lunch.

A sourdough turkey sandwich cut in half on a plate.

I'm not usually a big sandwich lover, but when I do crave one, it's usually on a sunny beach day in the summer. And it’s always a turkey and cheese sandwich.

And of course, now that I’ve been baking my own sourdough bread for three years, it has to be made on tangy sourdough.

You can use any type of sourdough bread you like - whether it’s my classic crusty loaf, a soft sandwich bread, multigrain, honey wheat, or even dill pickle sourdough (yum!).

This sourdough turkey sandwich recipe is exactly how I love mine - mayo, honey mustard, sharp cheddar cheese, shredded iceberg lettuce, and juicy, ripe tomatoes, all piled high with turkey breast.

Sometimes, I’ll add sliced red onion and avocado if I'm feeling a little fancy.

No matter how you make it, I hope you’ll give it a try and love it as much as I do. Maybe even take it on your next trip to the beach!

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 the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Sourdough Bread- I used my classic crusty sourdough loaf, but store-bought works too. Sourdough sandwich bread, honey wheat sourdough, or pesto sourdough are great choices as well.
  • Turkey Breast- Use your favorite sliced deli turkey or leftover roasted turkey.
  • Cheddar Cheese- Adds a sharp, savory flavor. Swap with Swiss, provolone, pepper jack, or your favorite cheese.
  • Mayonnaise- For classic deli flavor and creaminess. Swap for a flavored mayo like spicy garlic or chipotle for a twist.
  • Mustard- Honey mustard for sweetness, or Dijon for a bit of kick.
  • Iceberg Lettuce- For that classic crunch and freshness.
  • Tomato- Use ripe beefsteak or heirloom tomatoes for the best flavor.
  • Optional Add-Ins- Customize with sliced avocado, red onion, bacon, pickles, spinach, or arugula.
The ingredients to make a sourdough turkey sandwich. Each ingredient is labeled with text. They include sourdough bread, turkey slices, cheddar cheese, iceberg lettuce, tomato, avocado, mayo, and mustard.

How to Make a Turkey Sandwich on Sourdough Bread

  1. Toast the bread (optional) to add crunch.
  2. Spread mayo on one slice and mustard on the other.
  3. Layer the sandwich: Add shredded lettuce on the mayo side, followed by tomato slices. On the mustard side, add turkey and cheddar cheese.
  4. Assemble: Press the sandwich together, cut in half, and serve immediately.
An turkey sandwich being assembled on sourdough bread. One side has mustard, turkey, and cheese. The other side has mayo, shredded iceberg lettuce, and sliced tomato.
An assembled sourdough turkey sandwich on a small white plate.

Serving Suggestions

Serve your sourdough turkey sandwich with sourdough discard cheese crackers and dill pickles for a complete meal. For a heartier option, pair it with a warm bowl of chicken noodle soup or a fresh side salad.

A turkey sandwich on sourdough bread 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 Sandwich Recipes

📖 Recipe

A sourdough turkey sandwich cut in half on a plate.
Print Pin Save

Turkey Sandwich on Sourdough

This Turkey Sandwich on Sourdough is stacked with deli turkey, crisp lettuce, juicy tomato, and cheddar, all layered on tangy sourdough with mayo and mustard. It's quick, customizable, and perfect for an easy lunch.
Course Sandwich
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 1 sandwich
Calories 883kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 slices sourdough bread or sourdough sandwich bread
  • 2 tablespoons honey or dijon mustard
  • 2 tablespoons mayonnaise
  • ½ cup shredded iceberg lettuce
  • 2-3 slices ripe tomato
  • 4 ounces sliced deli turkey breast or leftover roasted turkey
  • 2 slices cheddar cheese
  • Optional add-ins: Sliced red onion, avocado, pickles, bacon, or a handful of arugula, spinach, or microgreens

Instructions

  • Lightly toast the sourdough slices if you prefer a warm, crisp base.
    2 slices sourdough bread
  • Spread mayonnaise on one slice of bread and mustard on the other.
    2 tablespoons honey or dijon mustard, 2 tablespoons mayonnaise
  • On the mayo side, layer the shredded iceberg lettuce directly on top so it mixes in a bit when the sandwich is cut. Add the sliced tomato on top of the lettuce. On the mustard side, place the sliced turkey and cheddar cheese.
    2-3 slices ripe tomato, 4 ounces sliced deli turkey breast, 2 slices cheddar cheese, ½ cup shredded iceberg lettuce
  • Gently press the two sides together, then cut in half.
  • Serve immediately and enjoy!

Notes

Nutrition

Serving: 1sandwich | Calories: 883kcal | Carbohydrates: 84g | Protein: 51.5g | Fat: 38g | Saturated Fat: 11.5g | Polyunsaturated Fat: 12.5g | Monounsaturated Fat: 5g | Cholesterol: 112mg | Sodium: 2343mg | Potassium: 430mg | Fiber: 4g | Sugar: 16.5g | Vitamin C: 12mg | Calcium: 345mg | Iron: 7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

The Best BLT Sandwich on Sourdough Bread (with Avocado)

This Sourdough BLT is the ultimate crispy, creamy, savory sandwich, with thick-cut bacon, juicy tomatoes, crisp lettuce, and creamy avocado piled high on sourdough bread toasted in bacon fat.

A BLT sandwich on sourdough bread cut in half on a plate.

Growing up, my favorite sandwich was a BLT. Did I actually like the lettuce and tomato? Not really. Back then, it was all about the bacon.

Now? I actually enjoy the lettuce and tomato. And my love for a classic BLT is stronger than ever. Of course, as a sourdough blogger, you just know I had to give it a sourdough twist.

This sourdough BLT starts with chewy, tangy sourdough bread toasted in rendered bacon fat. Then, it's piled high with crispy bacon, crunchy lettuce, and juicy tomatoes. Top it with creamy avocado and a swipe of mayo, and you’ve taken this classic sandwich to the next level.

Use any sourdough you like. My classic sourdough loaf is crusty and chewy, while multigrain, soft sandwich bread, or honey wheat give you different textures and flavors.

If you love a good BLT, you’ve got to try this one. It’s easy, quick, and perfect for a summer lunch or dinner. I just know you’ll 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 the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Sourdough Bread- I used my classic crusty sourdough loaf, but store-bought works too. For a softer bite, try sourdough sandwich bread or honey wheat sourdough.
  • Bacon- Opt for high-quality, thick-cut bacon for the best flavor and texture. You can use turkey bacon or a plant-based alternative if needed.
  • Iceberg Lettuce- Iceberg gives the sandwich that classic flavor and crunch. Romaine, green leaf, or butter lettuce are great swaps.
  • Tomato- Choose a ripe and juicy beefsteak or heirloom tomato for the best flavor.
  • Avocado- Adds creaminess. If you’re not an avocado fan, you can skip it or swap in extra mayo or even hummus.
  • Mayonnaise- Adds that classic BLT flavor. Use your favorite brand or try a flavored mayo (like spicy garlic or chipotle) for a fun twist.
  • Salt & Pepper- Season to taste.
The ingredients to make sourdough BLT sandwich. Each ingredient is labeled with text. They include bacon, sourdough bread, iceberg lettuce, avocado, mayo, tomato, salt, and pepper.

Variations

This sourdough BLT is easy to personalize. Here are some quick ways to switch it up:

  • Add a fried egg for a breakfast-style BLT.
  • Swap the bacon for turkey bacon, prosciutto, or a plant-based option.
  • Try different greens like romaine, arugula, or spinach.
  • Add cheese like sharp cheddar, provolone, or mozzarella.
  • Spice it up with a drizzle of hot sauce or sriracha aioli.

Tips for Success

  • Use high-quality ingredients. Freshly-baked sourdough, thick-cut bacon, and ripe tomatoes make all the difference.
  • Cook bacon low and slow. Start bacon in a cold skillet over medium-low heat to render out fat and get it crispy.
  • Watch bacon closely. Bacon cooks fast and can go from crispy to burnt quickly. Keep an eye on it to reach your desired crispness.
  • Assemble right before serving. For the best texture, assemble the sandwich right before eating to keep the bread crispy and fresh.

How to Make a BLT on Sourdough Bread

Make my favorite BLT sandwich on homemade sourdough with this easy, step-by-step guide (photos included!).

Step 1: Cook the bacon. Lay bacon in a cold skillet and cook over medium-low heat, flipping occasionally, until crispy. Transfer to a paper towel-lined plate.

Four slices of bacon cooking in a cast iron skillet.

Step 2: Toast the bread. Drain most of the bacon fat, leaving about 1 teaspoon. Toast the sourdough slices in the skillet on one side only.

Two slices of sourdough bread toasting in bacon fat in a cast iron skillet.
Two slices of toasted sourdough bread on a small white plate.

Step 3: Add the spreads. Spread mashed avocado on one untoasted side and mayo on the other. Season both with salt and pepper.

Two slices of sourdough bread on a small white plate. One piece has mashed avocado on it and the other piece has mayonnaise on it.

Step 4: Assemble the sandwich. Layer bacon, tomato slices, and lettuce on the mayo slice. Top with the avocado slice, press together, and slice in half.

Bacon, sliced tomato, and iceberg lettuce on top of slices of sourdough bread.
The assembled BLT sourdough sandwich cut in half on a small white plate.

Serving Suggestions

Pair your sourdough BLT with cheesy sourdough or whole wheat crackers and a dill pickle for a fully homemade meal.

A sourdough BLT sandwich cut in half on a 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 Sandwich Recipes

📖 Recipe

A BLT sandwich on sourdough bread cut in half on a plate.
Print Pin Save
5 from 1 vote

Sourdough BLT Sandwich

This Sourdough BLT is the ultimate crispy, creamy, savory sandwich, with thick-cut bacon, juicy tomatoes, crisp lettuce, and creamy avocado piled high on sourdough bread toasted in bacon fat.
Course Sandwich
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 sandwich
Calories 862kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 4 slices thick-cut bacon
  • 2 slices sourdough bread
  • ½ ripe avocado mashed
  • 2 tablespoons mayonnaise
  • Kosher salt and freshly-cracked black pepper to taste
  • 3 slices tomato
  • A few leaves of iceberg lettuce

Instructions

  • Place the bacon in a cold 10-inch cast iron or stainless steel skillet, laying the slices flat without overlapping. Turn the heat to medium-low and cook for about 10 minutes. Flip the bacon and continue cooking, flipping occasionally, until it’s as crispy as you like. Transfer the cooked bacon to a paper towel-lined plate and set aside.
    4 slices thick-cut bacon
  • Carefully discard all but 1 teaspoon of the bacon fat from the skillet. Turn the heat to low and toast both slices of sourdough bread in the skillet on one side only, until golden and slightly crisp. Remove from the skillet and place the slices toasted-side down on a plate.
    2 slices sourdough bread
  • On the untoasted side of one slice, spread the mashed avocado. On the other slice, spread the mayonnaise. Sprinkle both sides with a little kosher salt and freshly cracked black pepper to taste.
    ½ ripe avocado, 2 tablespoons mayonnaise, Kosher salt and freshly-cracked black pepper
  • Layer the bacon on top of the mayo side, followed by the tomato slices and iceberg lettuce. Place the avocado slice on top, avocado-side down, and press gently to hold everything together.
    3 slices tomato, A few leaves of iceberg lettuce
  • Slice the sandwich in half and enjoy right away while it’s still warm and crispy.

Notes

Nutrition

Serving: 1sandwich | Calories: 862kcal | Carbohydrates: 83.5g | Protein: 30g | Fat: 46.5g | Saturated Fat: 10.5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 13g | Cholesterol: 31mg | Sodium: 1624mg | Potassium: 980mg | Fiber: 10g | Sugar: 7g | Vitamin C: 39mg | Calcium: 56mg | Iron: 5.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Bruschetta

This Sourdough Bruschetta is made with toasted sourdough bread topped with creamy mozzarella, marinated tomatoes, and fresh basil. It's an easy and delicious appetizer recipe perfect for any occasion!

A small white plate with five pieces of sourdough bruschetta on it.

Bruschetta is one of my go-to appetizers for any gathering. Whether it’s a casual summer dinner with friends or a holiday get-together with family, it’s always a big hit.

This sourdough bruschetta recipe is not only incredibly easy to make and ready in just 30 minutes, but it also looks beautiful and impressive.

Even better? If you’re a sourdough baker like I am, you can proudly say you made it with your own homemade sourdough bread!

The sourdough really takes this bruschetta to the next level. It adds a tangy, complex flavor and chewy, crispy texture that perfectly complements the fresh mozzarella and marinated tomato-basil topping.

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.

  • Sourdough Bread- I used my simple sourdough loaf, but feel free to use any sourdough variety you like - multigrain, olive, pesto, or even sourdough focaccia. Slice into 1-inch thick pieces.
  • Mozzarella Cheese- Fresh mozzarella works best, but burrata is a great substitute.
  • Tomatoes- Campari, heirloom, globe, or plum-style tomatoes are my go-to choices, but feel free to use any variety. Just make sure to dice them small and remove the seeds.
  • Garlic- Fresh garlic is key - finely mince or grate it for the best flavor. Rub the toasts with a halved garlic clove for an extra kick.
  • Basil- Thinly slice fresh basil using the chiffonade technique (stack, roll, and slice).
  • Extra Virgin Olive Oil- Opt for high-quality extra virgin olive oil to elevate the flavor of the bruschetta.
  • Balsamic Vinegar- Adds a nice balance of acidity to complement the creamy mozzarella.
The ingredients to make sourdough bruschetta. Each ingredient is labeled with text. They include mozzarella, tomatoes, balsamic vinegar, garlic, pepper, salt, olive oil, basil, and sourdough bread.

Tips for Success

  • Choose ripe, in-season tomatoes. They'll give you the best flavor and texture for the bruschetta topping.
  • Use fresh, good-quality ingredients. Think homemade sourdough, creamy fresh mozzarella, and flavorful olive oil and balsamic vinegar - each one makes a big difference.
  • Let the tomatoes marinate. Give them at least 15–20 minutes to soak up all that garlicky, herby goodness.
  • Assemble just before serving. Bruschetta is best when the bread is still crisp and the cheese is fresh.

How to Make Sourdough Bruschetta

Here is how to make bruschetta with sourdough bread (with pictures!).

Step 1: Marinate the tomatoes. Combine olive oil, balsamic vinegar, salt, pepper, diced tomatoes, garlic, and basil in a bowl. Let it sit while you prep the bread.

Diced tomatoes, basil, and garlic marinating in a mixture of olive oil and balsamic vinegar in a glass bowl.

Step 2: Toast the sourdough bread. Brush both sides of thick-cut sourdough slices with olive oil. Toast in the oven at 400°F for 20 minutes, flipping halfway. Rub with garlic clove.

Two pieces of toasted sourdough bread on a baking sheet.

Step 3: Assemble the bruschetta. Cut each slice of bread in half, layer with mozzarella, and top with the marinated tomatoes (drain any excess liquid first).

Toasted sourdough bread with fresh mozzarella cheese on top of it on a small white plate.
The assembled sourdough bruschetta on a small white plate.

How to Store

Bruschetta is best enjoyed fresh so the sourdough bread stays crisp.

You can prep the marinated tomatoes 12–24 hours in advance and store them in the fridge - just give them a quick stir and strain any liquid before serving.

Use fresh mozzarella within 1–2 days for best quality.

Serving Suggestions

This sourdough bread bruschetta makes a perfect appetizer for summer gatherings or holiday dinner parties. Pair it with my spinach caprese salad or serve it alongside a plate of homemade sourdough pasta with meatballs or pesto sauce.

Pieces of sourdough bruschetta 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 Recipes

📖 Recipe

A small white plate with five pieces of sourdough bruschetta on it.
Print Pin Save
5 from 2 votes

Sourdough Bruschetta

This Sourdough Bruschetta is made with toasted sourdough bread topped with creamy mozzarella, marinated tomatoes, and fresh basil. It's an easy and delicious appetizer recipe perfect for any occasion!
Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 pieces
Calories 235kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Marinated Tomatoes

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 4 medium tomatoes diced small, seeds removed
  • ¼ cup fresh basil chiffonade (thinly sliced)
  • 2 cloves garlic grated or finely minced

Bruschetta Toasts

  • 4 slices sourdough bread cut 1-inch thick
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic halved
  • 8 ounces fresh mozzarella cheese sliced

Instructions

  • Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil for easy cleanup.
  • In a medium bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Add the diced tomatoes, basil, and garlic. Toss to coat and set aside to marinate while you toast the bread.
    2 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 4 medium tomatoes, ¼ cup fresh basil, 2 cloves garlic
  • Brush both sides of the sourdough slices with olive oil and place them on the prepared baking sheet in a single layer. Toast in the oven for about 20 minutes, flipping halfway through, until golden and crisp. While the toasts are still warm, gently rub the cut side of the halved garlic clove over the top of each slice for extra flavor.
    4 slices sourdough bread, 2 tablespoons extra virgin olive oil, 1 clove garlic
  • Cut each slice of toast in half. Top with slices of fresh mozzarella, then spoon the marinated tomato mixture over each one. Strain off any excess liquid to avoid soggy toast.
    8 ounces fresh mozzarella cheese
  • Serve immediately and enjoy while the toasts are crisp and the mozzarella is cool and creamy.

Notes

  • Storage: The assembled bruschetta is best served immediately while the bread is crisp. However, the marinated tomato mixture can be made up to 12–24 hours in advance and stored in an airtight container in the refrigerator. Use any leftover mozzarella within a day or two.

Nutrition

Serving: 1piece | Calories: 235kcal | Carbohydrates: 21.5g | Protein: 9g | Fat: 12.5g | Saturated Fat: 4.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 328mg | Potassium: 255mg | Fiber: 1.5g | Sugar: 3g | Vitamin C: 13mg | Calcium: 122.5mg | Iron: 1.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Cast Iron Sourdough Pan Pizza (Deep Dish-Style)

This Sourdough Pan Pizza is made deep dish-style with sourdough discard pizza dough. Baked in a cast iron skillet, the buttery, cornmeal crust makes it a fun and flavorful dinner the whole family will love.

Sourdough pan pizza with pepperoni cut into four pieces in a cast iron skillet.

Deep dish pizza, pan pizza, or cast iron skillet pizza - I honestly wasn’t sure what to call this recipe at first.

I originally wanted to make a sourdough deep dish pizza. But after some research, I realized deep dish has a unique crust often made with butter and cornmeal.

Since I didn’t want to add another pizza dough recipe to the blog (I already have sourdough discard and whole wheat versions), I decided to focus on bringing that classic deep dish flavor and texture in a new way.

So, I put on my sourdough blogger thinking cap and created this delicious deep dish-style sourdough pan pizza.

To get that classic buttery, cornmeal crust, I heated a cast iron skillet, coated it with butter, and sprinkled in cornmeal before adding the dough. Then, I layered it like a true deep dish - cheese first, then toppings, then sauce.

The result? A crispy, golden crust with a rich, buttery flavor and a satisfying crunch from the cornmeal. My fiancé couldn’t stop raving about how good it was, and I have to admit, I was pretty impressed too.

Trust me, this sourdough pizza recipe makes for a fun and satisfying dinner the whole family will love!

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- Both my sourdough discard pizza dough and sourdough whole wheat pizza dough work wonderfully in this recipe.
  • Cornmeal- Adds a nice crunch to the bottom of the pizza, giving it that signature deep-dish texture. You can also use semolina flour or skip it altogether.
  • Butter- Deep dish pizza often includes butter in the dough for a unique flavor and texture. To mimic that, I use lots of butter to coat the cast iron skillet.
  • Marinara Sauce- In deep dish pizzas, the sauce goes on top of the cheese and toppings. I use my homemade marinara sauce for a classic flavor, but feel free to use your favorite pizza sauce.
  • Mozzarella Cheese- Use low-moisture mozzarella to prevent excess liquid from making your pizza soggy. Shredding it yourself also improves both texture and flavor compared to pre-shredded cheese.
  • Parmesan- Adds a nutty flavor. Use freshly grated parmesan cheese for the best flavor.
  • Pepperoni- About ½ cup of pepperoni should be enough for a single layer, or just enough to cover the cheese. Feel free to swap with sausage, mushrooms, grilled chicken, or your favorite pizza toppings.
  • Seasonings- I love using my homemade pizza seasoning, but you can use any pizza seasoning blend you prefer. Alternatively, a simple combination of dried oregano and garlic powder will give you a classic pizza flavor.
The ingredients to make sourdough pan pizza. Each ingredient is labeled with text. They include sourdough pizza dough, cornmeal, mozzarella cheese, pepperoni, marinara sauce, parmesan, and butter.

Tips for Success

  • Preheat the skillet. Don’t skip this step! Preheating the skillet helps achieve a perfectly crispy crust on the bottom of the pizza.
  • Use the middle rack. Baking on the middle rack ensures a crispy bottom and evenly cooked top, while allowing the dough to cook through fully.
  • Don't overload with toppings. Too many toppings can weigh down the dough and prevent it from cooking properly.
  • Cover with foil if needed. If the top is browning too quickly before the center cooks through, loosely cover the pizza with foil to prevent burning.

How to Make Sourdough Pan Pizza

Here is how to make deep dish-style sourdough pan pizza in a cast iron skillet.

Step 1: Preheat oven. Preheat your oven to 450℉ with a 10-inch cast iron skillet inside on the middle rack.

Step 2: Stretch the dough. On a lightly floured surface, stretch the pizza dough into a 12-inch circle (slightly larger than your skillet).

A sourdough discard pizza dough stretched out into a circle on a countertop.

Step 3: Butter the skillet. Carefully remove the hot skillet from the oven and add the butter, swirling it to coat the bottom. Sprinkle cornmeal evenly over the butter.

A hot cast iron skillet coated with melted butter and cornmeal.

Step 4: Assemble the pizza. Transfer the dough to the hot skillet, pressing it to the edges. Layer the pizza starting with mozzarella, followed by parmesan and pizza seasoning. Add pepperoni or your chosen toppings, and spread marinara sauce over everything.

Sourdough pizza dough pressed into a hot, buttered cast iron skillet.
Cheese and pepperoni layered on top of the sourdough pizza dough in a hot cast iron skillet.
The pan pizza fully assembled in a hot cast iron skillet before baking.

Step 5: Bake and serve. Bake for 45 minutes, or until the top is golden and bubbly, and the center is cooked through. If the top browns too quickly, loosely cover with aluminum foil. Let the pizza cool for 10 minutes before slicing and serving.

The baked sourdough pan pizza with pepperoni in a cast iron skillet.

Other Topping Ideas

Switch up the marinara sauce with pesto, alfredo, buffalo, BBQ, or creamy pumpkin sauce. For toppings, try grilled chicken, homemade meatballs, buffalo chicken dip, or BBQ pulled chicken instead of pepperoni.

Just be sure not to overload the pizza with toppings - too much can make it hard for the center to cook through.

Serving Suggestions

Pair this cast iron sourdough pizza with a light salad like spinach Caprese, Caesar, or arugula. Alternatively, enjoy it with roasted balsamic Brussels sprouts, sautéed asparagus, or green beans.

For something heartier, try my sourdough garlic bread (my fave!) or garlic knots.

How to Store

Store leftover pizza in an airtight container in the refrigerator for up to 5 days.

For longer storage, wrap tightly and freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge. Reheat in the oven or microwave before serving.

A piece of pepperoni sourdough pan pizza sprinkled with parmesan cheese 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 Pizza Recipes

📖 Recipe

Sourdough pan pizza with pepperoni cut into four pieces in a cast iron skillet.
Print Pin Save

Sourdough Pan Pizza

This Sourdough Pan Pizza is made deep dish-style with sourdough discard pizza dough. Baked in a cast iron skillet, the buttery, cornmeal crust makes it a fun and flavorful dinner the whole family will love.
Course Main Course, Pizza
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 slices
Calories 585kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Instructions

  • Preheat your oven to 450℉ with a 10-inch cast iron skillet inside on the middle rack.
  • On a lightly floured surface, stretch the pizza dough into a 12-inch circle (slightly larger than your skillet).
    1 1-1 ½ pound sourdough pizza dough
  • Carefully remove the hot skillet from the oven and add the butter, swirling it to coat the bottom. Sprinkle cornmeal evenly over the butter.
    1 tablespoon unsalted butter, ½ tablespoon cornmeal
  • Transfer the dough to the hot skillet, pressing it to the edges. Layer the pizza starting with mozzarella, followed by parmesan and pizza seasoning. Add pepperoni or your chosen toppings, and spread marinara sauce over everything.
    2 cups low-moisture mozzarella cheese, ¼ cup parmesan cheese, ½ teaspoon pizza seasoning, ½ cup sliced pepperoni, 1 cup marinara sauce
  • Bake for 45 minutes, or until the top is golden and bubbly, and the center is cooked through. If the top browns too quickly, loosely cover with aluminum foil.
  • Let the pizza cool for 10 minutes before slicing and serving.

Notes

  • Quick Tip: Don't overload with toppings. Too many toppings can weigh down the dough and prevent it from cooking properly.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw in the refrigerator and reheat in the oven or microwave.

Nutrition

Serving: 1slice | Calories: 585kcal | Carbohydrates: 70g | Protein: 28g | Fat: 24g | Saturated Fat: 10.5g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 6.5g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 1561mg | Potassium: 566mg | Fiber: 2g | Sugar: 3g | Vitamin C: 4.5mg | Calcium: 407mg | Iron: 4.2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Dill Pickle Sourdough Bread

This Dill Pickle Sourdough Bread is packed with savory inclusions like crunchy chopped pickles, garlic, and dill. Perfect for beginners, it’s a unique twist on classic sourdough that makes a delicious bread for sandwiches.

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

Pickles – you either love them or hate them. I’m definitely in the "love them" camp. And since you’re here, I’m guessing you are, too!

I love pickles so much that every summer, I grow enough cucumbers, dill, and garlic in my garden to make a year’s worth of homemade garlic dill pickles.

So, when I was brainstorming new recipes for the blog this year, it made perfect sense to combine my love for sourdough and pickles to create this dill pickle sourdough bread.

Packed with crunchy pickles, garlic, and dill, it's perfect for sandwiches - from turkey and cheese at the beach to BBQ chicken at a backyard summer picnic.

It’s also beginner-friendly. The lower hydration makes the dough easy to handle. Plus, the small amount of pickles and dried herbs don't overwhelm the dough, making it easier to shape.

If you're looking for a new savory sourdough inclusion recipe, I hope you'll give this one a try! It’s quickly become one of my all-time favorites.

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, opt for fresh discard that’s less than a week old for a quicker rise.
  • Dill Pickles- During the summer, I love using homemade pickles made with cucumbers from my garden. If it's not pickle season, I recommend choosing a high-quality brand without additives, like Grillo’s Pickles (my favorite, and they're from Massachusetts, like me!).
  • Bread Flour- Gives the bread its chewy texture and helps with the rise. If you swap for all-purpose flour, the bread may not rise as tall or be as chewy. Whole wheat flour will create a denser crumb and may require a bit more water to keep the dough soft.
  • Water- This dough is about 65% hydration, so it's fairly easy to handle. If you want a more open crumb, you can increase the hydration slightly. You can also try using a small amount of pickle brine (1-2 teaspoons) in place of some of the water. Just be careful as too much acidity can negatively affect fermentation.
  • Seasonings- A simple combination of dried dill and garlic powder enhances the pickle flavor of the bread. You can substitute with fresh dill and minced garlic if desired.
  • 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 pickle sourdough bread. Each ingredient is labeled with text. They include water, sourdough starter, bread flour, kosher salt, dill, garlic powder, and dill pickles.

Tips for Success

  • Use active starter. Make sure your sourdough starter is bubbly and active for the fastest rise. If using discard, choose fresh discard (a few days old max) since older discard can slow fermentation.
  • Weigh ingredients. A kitchen scale ensures consistent results every time.
  • Swapping pickle brine. You can replace 1-2 teaspoons of water with pickle brine, but keep in mind that its acidity may affect fermentation. I found that sticking with water works best for this recipe because some brine already gets into the dough from the chopped pickles.
  • Fold pickles in evenly. Some pickles may fall out as you fold them in - just press them back and spread them out as evenly as you can.
  • Build tension when shaping. Shape the dough into a tight ball or loaf to help it rise tall in the oven.
  • Cool completely. Let the bread cool for at least 2 hours before slicing to avoid a gummy texture.

How to Make Dill Pickle Sourdough Bread

Here is how to make sourdough bread with pickles.

1. Feed Sourdough Starter

  • Feed your sourdough starter 6-12 hours before mixing the dough. It should be bubbly, active, and doubled in size.
  • The rise time depends on your kitchen temperature, ranging from 6 hours in a warm environment (75℉) to 12 hours in a cooler space (65-68℉).
An active sourdough starter in a glass mason jar.

2. Mix the Dough

  • In a large mixing bowl, whisk together the warm water and sourdough starter until dissolved.
  • Add the flour, salt, dill, and garlic powder, and stir until there’s no dry flour remaining.
  • Cover the bowl and let the dough rest for 20 minutes.
Water and active sourdough starter mixed together in a glass mixing bowl with a wire whisk sticking out to the left.
Sourdough pickle bread dough in a glass mixing bowl.

3. Stretch and Folds

  • Lightly wet your hands to prevent the dough from sticking.
  • Gently flatten the dough in the mixing bowl. Sprinkle ¼ of the chopped pickles in the center, and perform a stretch-and-fold: grab one side of the dough, stretch it upwards, and fold it over.
  • Rotate the bowl 90°, add another ¼ of the pickles. Repeat until all the pickles are mixed in.
  • Gather the dough into a rough ball and place it seam-side down in the bowl.
  • Cover and let rest for 20 minutes.
  • Repeat the stretch-and-fold process three more times, letting the dough rest for 20 minutes between each set.
Two hands stretching and folding the chopped pickles into the dough.
The dough being stretched and folded in a glass mixing bowl.
Two hands shaping the dough into a ball to place back in the mixing bowl after stretching and folding.

4. Bulk Fermentation

  • Cover the dough and allow it to rise until it nearly doubles in size. It should be slightly jiggly with visible fermentation bubbles.
  • This can take anywhere from 4-12 hours depending on your kitchen and starter.

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

The dill pickle sourdough bread dough in a straight-sided container before bulk fermentation.
The dill pickle 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.
  • Flip the dough seam-side down on the counter. 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 rectangle again.
  • If you're using a bowl or banneton, repeat the shaping process above.
  • For a batard-shaped loaf, 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 wooden countertop.
The fermented dough folded over itself into thirds.
The fermented dough shaped into a ball on a lightly floured counter.

7. Cold Proof

  • Dust your proofing basket generously with rice flour and transfer the dough seam-side up into the basket.
  • Cover and refrigerate overnight (12-16 hours) for the cold proof.
The fermented dough in a batard proofing basket.

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 40 minutes. Remove the lid and bake for 5-10 more minutes for a golden crust.
  • Cool on a wire rack for 2-4 hours before slicing.
The dough scored on a bread sling before baking.
The baked sourdough bread on a wire cooling rack.

Baker's Timeline

Here’s an example of a schedule you can follow to make this garlic dill pickle 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 chopped pickles.
  • 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 sourdough pickle bread in an airtight container or bread box at room temperature for up to 3 days.

For longer storage, slice the bread and freeze it in a freezer-safe bag for up to 3 months. Then, thaw at room temperature or heat it in the toaster or oven before enjoying.

Serving Suggestions

This dill pickle sourdough bread is delicious with a smear of cream cheese, fresh butter, or homemade hummus. It also makes a fantastic base for any sandwich you'd typically add pickles to, like turkey, roast beef, BBQ pulled chicken, or grilled cheese.

A whole loaf of dill pickle 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

A loaf of dill pickle sourdough bread cut into slices on a wooden cutting board.
Print Pin Save
4.50 from 2 votes

Pickle Sourdough Bread

This Dill Pickle Sourdough Bread is packed with savory inclusions like crunchy chopped pickles, garlic, and dill. Perfect for beginners, it’s a unique twist on classic sourdough that makes a delicious bread for sandwiches.
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 165kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ⅓ cups (315 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter
  • 4 cups (480 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt measure by weight or reduce to 1 ¾ teaspoons if using Morton's Kosher Salt or table salt
  • 1 teaspoon dried dill or 1 tablespoon fresh dill
  • 1 teaspoon garlic powder or 3-4 cloves raw garlic (minced)
  • ½ cup (70 grams) dill pickles chopped
  • Rice flour for dusting proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your sourdough starter 6-12 hours before mixing the dough. It should be bubbly, active, and doubled in size. The rise time depends on your kitchen temperature, ranging from 6 hours in a warm environment (75℉) to 12 hours in a cooler space (65-68℉).
  • In a large mixing bowl, whisk together the warm water and sourdough starter until dissolved. Add the flour, salt, dill, and garlic powder, and stir until there’s no dry flour remaining. Cover the bowl and let the dough rest for 20 minutes.
    1 ⅓ cups (315 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt, 1 teaspoon dried dill, 1 teaspoon garlic powder
  • Lightly wet your hands to prevent the dough from sticking. Gently flatten the dough in the mixing bowl. Sprinkle ¼ of the chopped pickles in the center, and perform a stretch-and-fold: grab one side of the dough, stretch it upwards, and fold it over. Rotate the bowl 90°, add another ¼ of the pickles. Repeat until all the pickles are mixed in. Gather the dough into a rough ball and place it seam-side down in the bowl. Cover and let rest for 20 minutes. Repeat the stretch-and-fold process three more times, letting the dough rest for 20 minutes between each set.
    ½ cup (70 grams) dill pickles
  • Cover the dough and allow it to rise until it nearly doubles in size. It should be slightly jiggly with visible fermentation bubbles. This can take anywhere from 4-12 hours depending on your kitchen and starter. Optionally, use a straight-sided container to more easily track the dough’s 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. Flip the dough seam-side down on the counter. 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 rectangle again. If you're using a bowl or banneton, repeat the shaping process above. For a batard-shaped loaf, 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 and transfer the dough seam-side up into the basket. Cover and refrigerate overnight (12-16 hours) for the cold proof.
    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 as desired with a lame or sharp knife. Carefully place 2 ice cubes in the Dutch oven for steam. Then, quickly 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 40 minutes with the lid on. Then, remove the lid and bake for an additional 5-10 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

  • Adding pickle brine. You can replace 1-2 teaspoons of water with pickle brine, but keep in mind that its acidity may affect fermentation. I found that sticking with water works best for this recipe because some brine already gets into the dough from the chopped pickles.
  • Storage: Store in a bread box or an airtight container at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a freezer-safe container for up to 3 months.

Nutrition

Serving: 1slice | Calories: 165kcal | Carbohydrates: 32.5g | Protein: 6.5g | Fat: 0.5g | Polyunsaturated Fat: 0.5g | Sodium: 368mg | Potassium: 62mg | Fiber: 1g | Calcium: 11mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Kalamata Olive Sourdough Bread

This Olive Sourdough Bread is a savory loaf packed with Kalamata olives, garlic, and oregano. The lower hydration makes the dough easy to handle, making it perfect for beginners wanting to experiment with adding inclusions to their sourdough.

A slice of sourdough olive bread on a wooden cutting board.

This Kalamata olive sourdough bread has become one of my new favorites - I even prefer it over my pepperoni mozzarella and jalapeño cheddar sourdough bread!

When testing this recipe, I baked so many loaves that I had to start stashing them in the freezer.

A few weeks later, when I ran out of bagels for breakfast (I love them with smoked salmon), I grabbed a slice of this instead. I loved it so much that bagels are officially out, and this bread is my new go-to.

Even if smoked salmon isn’t your thing, this sourdough olive bread is fantastic dipped in hummus or olive oil. It also makes an incredible sandwich.

And since it’s only 65% hydration, the dough is super easy to work with - perfect if you’re new to adding inclusions to sourdough.

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 a quicker rise.
  • Kalamata Olives- Slice the olives and pat them dry to prevent excess moisture from interfering with the dough. If you don’t have Kalamata olives, green olives, or any other mild variety will work as a substitute.
  • 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 easy to handle and perfect for beginners. If you prefer a softer or more open crumb, feel free to increase the hydration slightly - just be mindful that wetter dough can be a bit trickier to shape.
  • Seasonings- A simple combination of dried oregano and garlic powder enhances the savory flavor of the bread. If you want to experiment, you could substitute with other herbs or try using fresh oregano and minced garlic.
  • 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 olive bread. Each ingredient is labeled with text. They include kalamata olives, bread flour, water, sourdough starter, kosher salt, oregano, and garlic powder.

Tips for Success

  • Use active starter. Make sure your sourdough starter is bubbly and active for the best rise. If using discard, choose some no older than a few days, as older discard can slow fermentation.
  • Weigh ingredients. Using a kitchen scale to weigh your ingredients ensures consistent results every time.
  • Pat olives dry. Be sure to drain and pat the olives dry before adding them to the dough. This prevents extra moisture from affecting the dough’s texture.
  • Fold in olives evenly. A few olives may fall out as you fold them in. Simply press them back into the dough and try to spread them out as evenly as possible.
  • Use a straight-sided container. It’s easier to track how much your dough has risen in a marked straight-sided container.
  • Build tension when shaping. Shape the dough into a tight ball or loaf without tearing so the bread rises 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 crumb and to get the best texture.

How to Make Olive Sourdough Bread

Here is how to make sourdough bread with Kalamata olives.

1. Feed Sourdough Starter

  • Feed your sourdough starter 6-12 hours before mixing the dough, ensuring it becomes bubbly, active, and doubles in size.
  • In a warm kitchen (around 75℉), this may take about 6 hours, while in a cooler kitchen (65-68℉), it could take up to 12 hours.
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, kosher salt, oregano, and garlic powder, mixing until fully incorporated with no dry flour remaining.
  • Cover and let rest for 20 minutes.
Sourdough starter and water mixed together in a glass bowl.
The dough mixed together in a glass bowl before adding olives.

3. Stretch and Fold

  • Lightly wet your hands to prevent the dough from sticking.
  • Flatten the dough slightly and sprinkle ¼ of the sliced olives 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 olives, and repeat until all the olives 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 set.
The sliced kalamata olives being stretched and folded into the dough.
Sliced kalamata olives being stretched and folded into the dough.
The dough gathered into a ball being placed seam side down into the 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 and dough 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 more easily.

The kalamata olive sourdough bread dough in a straight-sided container before bulk fermentation.
The kalamata olive 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. 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 fermented dough stretched into a rectangle on a floured countertop.
The dough folded in thirds like a letter on a floured countertop.
The dough shaped into a boule on a 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.
Sourdough olive bread dough proofing in a batard-shaped basket.

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 40 minutes. Remove the lid and bake for 5-10 more minutes for a golden crust.
  • Cool on a wire rack for 2-4 hours before slicing.
A batard-shaped sourdough olive bread dough scored down the middle.
A baked loaf of olive sourdough bread on a wire cooling rack.

Baker's Timeline

Here’s an example of a schedule you can follow to make this Kalamata olive 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 sliced kalamata olives.
  • 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 in an airtight container or bread box at room temperature for up to 3 days.

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

Serving Suggestions

This olive sourdough bread pairs beautifully with a variety of toppings and dips, such as olive oil, homemade butter, hummus, or cream cheese with smoked salmon (my fiancé's favorite!).

You can also use it as the base for burrata bruschetta or turn it into a delicious grilled cheese sandwich.

A loaf of olive sourdough bread on a wooden cutting board next to a white cloth napkin.
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 slice of sourdough olive bread on a wooden cutting board.
Print Pin Save
5 from 1 vote

Olive Sourdough Bread

This Olive Sourdough Bread is a savory loaf packed with Kalamata olives, garlic, and oregano. The lower hydration makes the dough easy to handle, making it perfect for beginners wanting to experiment with adding inclusions to their sourdough.
Course Bread
Cuisine American, Greek
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

  • 1 ⅓ cups (315 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter or "fresh" discard less than one week old (dough may take longer to rise)
  • 4 cups (480 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt if using table salt or Morton’s, use half the volume or weigh in grams
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ½ cup (70 grams) Kalamata olives drained, sliced, and patted dry
  • Rice flour for dusting proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your sourdough starter 6-12 hours before mixing the dough, ensuring it becomes bubbly, active, and doubles in size. In a warm kitchen (around 75℉), this may take about 6 hours, while in a cooler kitchen (65-68℉), it could take up to 12 hours.
  • In a large mixing bowl, whisk together the warm water and the sourdough starter until dissolved. Add the flour, kosher salt, oregano, and garlic powder, 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 ⅓ cups (315 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt, 1 teaspoon dried oregano, 1 teaspoon garlic powder
  • Lightly wet your hands to prevent the dough from sticking. Flatten the dough slightly and sprinkle ¼ of the sliced olives 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 olives, and repeat until all the olives 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 set.
    ½ cup (70 grams) Kalamata olives
  • 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 and dough temperature and starter strength. You can transfer the dough to a straight-sided container and mark the dough’s starting level to track its progress more easily.
  • 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 bread sling or 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 to achieve your desired crust color.
  • Allow the bread cool for at least 2-4 hours before slicing and serving. Letting the bread cool fully helps the crumb set and avoids a gummy texture.

Notes

  • Tip: Use a scale to weigh your ingredients for the most accurate results.
  • Storage: Store bread in an airtight container or breadbox for up to 3 days at room temperature or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 180kcal | Carbohydrates: 33g | Protein: 6.5g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Sodium: 437mg | Potassium: 71mg | Fiber: 1g | Calcium: 11.5mg | Iron: 2.4mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Whole Wheat Sourdough Sandwich Bread

This Whole Wheat Sourdough Sandwich Bread is soft, fluffy, and full of hearty whole grains. A hint of honey and butter makes it perfect for sandwiches, toast, or simply warmed with butter.

A sandwich made on whole wheat sourdough sandwich bread. The sandwich is on a white plate and their is a pickle spear next to it.

I’ve talked before about how much I love whole grains. As a dietitian, I’m always looking for ways to add more fiber to my diet. And whole grain breads are an easy way to do just that.

Some of my go-to recipes with 100% whole wheat flour are my whole wheat sourdough bread, focaccia, English muffins, and even sourdough pizza dough. But when I set out to make a soft, sandwich-style loaf, I quickly realized that 100% whole wheat made it denser than I liked.

So, I switched gears a bit and came up with this honey wheat sourdough sandwich bread. It's made with 65% whole wheat flour and 35% bread flour. It keeps the nutty, whole grain goodness while still giving you a taller, more tender loaf.

The best part? You can bake it the same day or let it ferment overnight for more flavor.

This whole wheat sourdough sandwich bread is the perfect balance between a hearty whole wheat loaf and classic white bread. It’s great for breakfast sandwiches, grilled cheese, toast, and more.

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- Use a bubbly, active starter for the best rise. If using sourdough discard, make sure it’s fresh (less than a week old) to avoid sluggish fermentation.
  • Whole Wheat Flour- Provides a hearty texture and nutty flavor. Since whole wheat flour is naturally denser than white flour, using a 65/35 blend of whole wheat and bread flour helps create a softer, fluffier loaf. For a milder taste, you can substitute white whole wheat flour.
  • Bread Flour- Helps lighten the texture and improve rise, preventing the bread from becoming too dense. You can substitute all-purpose flour, but the loaf may not be as airy.
  • Water- This recipe makes a 71% hydration dough, which helps give the loaf a more open crumb structure. Using warm water (80-90°F) helps speed up fermentation.
  • Butter- Adds moisture, richness, and tenderness. Substitute with an equal amount of olive oil if preferred.
  • Honey- Provides subtle sweetness that complements the nutty whole wheat flavor.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using table salt or Morton’s Kosher Salt, measure by weight or use about half the amount.
The ingredients to make whole wheat sourdough sandwich bread. Each ingredient is labeled with text. They include butter, bread flour, sourdough starter, whole wheat flour, water, honey, and salt.

Tips for Success

  • Use active starter. Ensure your sourdough starter is bubbly and active for the best rise. If using discard, make sure it’s no more than a few days old, as older discard may slow the rise.
  • Weigh ingredients. Weighing your ingredients ensures accurate measurements, leading to a more reliable dough consistency.
  • Don’t skip autolysing. Letting the dough rest after mixing the flour and water softens the bran and germ in the whole wheat flour, which helps with gluten development and improves texture.
  • Find a warm spot. Dough rises best in a warm environment. If your kitchen is cool, try placing it near a warm oven or on top of the fridge.
  • Track rise with a straight-sided container. A straight-sided container makes it easy to measure the dough’s growth during bulk fermentation.
  • Cool completely. Let the bread cool for at least one hour to avoid a gummy texture and get that perfect crumb.

How to Make Whole Wheat Sourdough Sandwich Bread

Here is how to make sourdough sandwich bread with whole wheat flour.

1. Feed Sourdough Starter

  • About 6-12 hours before starting, feed your sourdough starter to ensure it’s bubbly and active.
  • The timing will depend on your kitchen temperature. If your kitchen is around 75°F, it will take about 6 hours. In cooler kitchens (65-68°F), it may take closer to 12 hours.
An active sourdough starter in a glass mason jar.

2. Autolyse

  • In a large bowl, combine the whole wheat flour, bread flour, and warm water until no dry flour remains.
  • Cover the bowl and let the mixture rest for 1 hour.
The flour and water autolysing in a blue bowl.

3. Mix the Dough

  • After the rest, add the active sourdough starter, melted butter, honey, and salt to the dough.
  • Use your hands to mix everything together until a sticky, cohesive dough forms.
  • Cover the bowl and let the dough rest for 15 minutes.
The dough mixed together in a blue bowl.

4. Stretch and Folds

  • Lightly wet your hands to prevent sticking.
  • Grab one edge of the dough, stretch it upwards as far as it will go without tearing, and fold it over onto itself. Rotate the bowl 90° and repeat the process. Do this for all four sides of the dough, for a total of 4 folds.
  • Gather the dough into a ball and place it seam side down in the bowl.
  • Cover and let it rest for another 15 minutes.
  • Repeat the stretching and folding process every 15 minutes, for a total of 6 times.
The dough being stretched and folded in a blue mixing bowl.
A pair of hands stretching and folding the dough in a mixing bowl.
A pair of hands gathering the dough into a ball and placing in back into the mixing bowl.

5. Bulk Fermentation

  • After the final fold, cover the dough and let it rise in a warm spot until it doubles in size, with visible fermentation bubbles. This can take anywhere from 4 to 12 hours depending on the temperature of your kitchen and the dough.
  • For an easier way to track fermentation, transfer the dough to a straight-sided container and mark its starting point.
The dough in a straight-sided container with a mark to show where bulk fermentation has started.
The fully fermented dough in a straight-sided container.

6. Shape the Dough

  • Once the dough has doubled in size, butter the bottom and sides of a 9"x5" loaf pan.
  • Turn the dough out onto a lightly floured surface and gently pull it into a rectangle shape.
  • Starting from one short end, roll the dough tightly towards the other short end, like a jelly roll.
  • Let it rest on the seam for 1-2 minutes, then pinch the ends to seal.
The fermented dough stretched out into a rectangle on a floured countertop.

7. Proof the Dough

  • Transfer the shaped dough seam side down into the prepared loaf pan.
  • Cover it and let it proof at room temperature for 2-4 hours, or until it’s noticeably puffy and risen nearly to the top of the pan.
  • For a more pronounced sourdough flavor, you can refrigerate the dough overnight before allowing it to proof at room temperature the next morning.
The dough rolled into a loaf shape in an aluminum loaf pan.
The proofed dough in an aluminum loaf pan.

8. Bake the Bread

  • About 20 minutes before the dough is done proofing, preheat your oven to 400°F.
  • Place the loaf in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and the internal temperature reaches 190°F.
  • Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
The baked whole wheat sourdough sandwich bread in a loaf pan on a wire cooling rack.

Baker's Timeline

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

  • 9:00 PM (Night Before): Feed your starter.
  • 8:00-9:00 AM: Autolyse.
  • 9:00-9:15 AM: Mix the dough.
  • 9:30-10:45 AM: Stretch and fold.
  • 10:45 AM-4:45 PM (Varies): Bulk fermentation.
  • 4:45-5:00 PM: Shape.
  • 5:00 PM-7:00 PM (Varies): Proof.
  • 7:00-7:45 PM: Bake.
  • 7:45 PM-8:40 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

This honey wheat sourdough sandwich bread will keep at room temperature in an airtight container or bread box for up to 3 days.

For longer storage, slice and freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm it in the toaster or oven before serving.

Serving Suggestions

This whole wheat sourdough sandwich bread is perfect for a hearty breakfast or lunch.

Enjoy it toasted with eggs, avocado, or butter and strawberry jam. It also makes a great, healthier base for a sourdough breakfast sandwich or grilled cheese (especially when paired with a side of dill pickles).

A loaf of whole wheat sourdough sandwich bread cut into slices 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 sandwich made on whole wheat sourdough sandwich bread. The sandwich is on a white plate and their is a pickle spear next to it.
Print Pin Save

Whole Wheat Sourdough Sandwich Bread

This Whole Wheat Sourdough Sandwich Bread is soft, fluffy, and full of hearty whole grains. A hint of honey and butter makes it perfect for sandwiches, toast, or simply warmed with butter.
Course Bread
Cuisine American
Prep Time 23 hours
Cook Time 40 minutes
Cool Time 1 hour
Total Time 1 day 40 minutes
Servings 16 slices
Calories 125kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 ¼ cups (270 grams) whole wheat flour
  • 1 ¼ cups (150 grams) bread flour
  • 1 ¼ cups (300 grams) warm water 80-90℉
  • ⅓ cup (80 grams) active sourdough starter or "fresh" discard less than one week old
  • 3 tablespoons (42 grams) unsalted butter melted and cooled
  • 1 tablespoon (21 grams) honey
  • 3 ¼ teaspoons (9 grams) Diamond Crystal Kosher Salt If using table salt or Morton’s Kosher Salt, measure by weight or use about half the amount.

Instructions

  • About 6-12 hours before starting, feed your sourdough starter to ensure it’s bubbly and active. The timing will depend on your kitchen temperature. If your kitchen is around 75°F, it will take about 6 hours. In cooler kitchens (65-68°F), it may take closer to 12 hours.
  • In a large bowl, combine the whole wheat flour, bread flour, and warm water until no dry flour remains. Cover the bowl and let the mixture rest for 1 hour.
    2 ¼ cups (270 grams) whole wheat flour, 1 ¼ cups (150 grams) bread flour, 1 ¼ cups (300 grams) warm water
  • After the rest, add the active sourdough starter, melted butter, honey, and salt to the dough. Use your hands to mix everything together until a sticky, cohesive dough forms. Cover the bowl and let the dough rest for 15 minutes.
    ⅓ cup (80 grams) active sourdough starter, 3 tablespoons (42 grams) unsalted butter, 1 tablespoon (21 grams) honey, 3 ¼ teaspoons (9 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands to prevent sticking. Grab one edge of the dough, stretch it upwards as far as it will go without tearing, and fold it over onto itself. Rotate the bowl 90° and repeat the process. Do this for all four sides of the dough, for a total of 4 folds. Gather the dough into a ball and place it seam side down in the bowl. Cover and let it rest for another 15 minutes. Repeat the stretching and folding process every 15 minutes, for a total of 6 times.
  • After the final fold, cover the dough and let it rise in a warm spot until it doubles in size, with visible fermentation bubbles. This can take anywhere from 4 to 12 hours depending on the temperature of your kitchen and the dough. For an easier way to track fermentation, transfer the dough to a straight-sided container and mark its starting point.
  • Once the dough has doubled in size, butter the bottom and sides of a 9"x5" loaf pan. Turn the dough out onto a lightly floured surface and gently pull it into a rectangle shape. Starting from one short end, roll the dough tightly towards the other short end, like a jelly roll. Let it rest on the seam for 1-2 minutes, then pinch the ends to seal.
  • Transfer the shaped dough seam side down into the prepared loaf pan. Cover it and let it proof at room temperature for 2-4 hours, or until it’s noticeably puffy and risen nearly to the top of the pan. For a more pronounced sourdough flavor, you can refrigerate the dough overnight before allowing it to proof at room temperature the next morning.
  • About 20 minutes before the dough is done proofing, preheat your oven to 400°F.
  • Place the loaf in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and the internal temperature reaches 190°F.
  • Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Let it cool for at least 1 hour before slicing to prevent a gummy texture.

Notes

  • Tip: For best results, use a scale to measure all ingredients by weight (grams). If using volume measurements (cups), spoon the flour into the cups instead of scooping.
  • Storage: Store bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 125kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 227mg | Potassium: 86mg | Fiber: 2.5g | Sugar: 1g | Calcium: 10mg | Iron: 1.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

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 Focaccia 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 summer 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 or a sourdough skillet cookie, or make ice cream sandwiches with sourdough chocolate chip cookies.

It also pairs beautifully with desserts like sourdough apple pie, apple crisp, strawberry shortcake, 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.
Print Pin Save

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.