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Sourdough French Toast

This Sourdough French Toast is a deliciously tangy twist on a classic breakfast favorite, made with hearty sourdough bread and a custardy sourdough discard batter. It’s perfect for holiday mornings or a cozy Sunday brunch.

Two pieces of sourdough French toast covered in butter, maple syrup, and powdered sugar. The ends of both pieces are cut off.

Recently, after testing multiple loaves of pumpkin sourdough bread, I ended up with lots of leftovers in the freezer. What’s a sourdough enthusiast to do with all that bread? Make sourdough French toast, of course!

My take on sourdough French toast uses both sourdough bread and sourdough discard in the batter. This combination adds a delightful tanginess that perfectly balances the sweetness of the batter and toppings.

Feel free to use any sourdough bread you prefer for this recipe. As I mentioned, I used my pumpkin sourdough bread, but classic sourdough, sourdough brioche, and cranberry walnut sourdough would all work wonderfully too.

I love this recipe for a relaxing Sunday brunch because it takes less than 30 minutes to prepare. Plus, it’s easy to scale up or down, making it perfect for both small gatherings and larger crowds.

I hope you enjoy this sourdough French toast recipe 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- For the best flavor and texture, use day-old homemade sourdough bread cut into 1-inch thick slices. I tested this recipe with my pumpkin sourdough bread, and it was delicious! My classic sourdough or sourdough brioche would also work wonderfully.
  • Sourdough Discard- Adds a subtle tangy flavor and helps thicken the batter. Using sourdough discard for French toast is also a fantastic way to reduce waste.
  • Eggs- Eggs provide structure and richness to the batter. They help create a custardy texture, making the French toast deliciously soft on the inside.
  • Whole Milk- Adds creaminess to the batter. You can substitute it with any milk of your choice.
  • Granulated Sugar- Sugar sweetens the batter and helps to create a nice caramelized crust on the outside of the French toast as it cooks. You can adjust the amount based on your sweetness preference.
  • Cinnamon & Vanilla Extract- Gives the French toast batter a warmly spiced vanilla flavor. Feel free to experiment with different spices and extracts to create unique flavor variations.
  • Kosher Salt- Enhances the flavor and balances the sweetness of the French toast.
The ingredients to make sourdough French toast. Each ingredient is labeled with text. They include sourdough bread, sourdough discard, kosher salt, egg, sugar, vanilla, whole milk, and cinnamon.

Tips for Success

  • Use day-old bread. For the best results, use day-old sourdough bread cut into 1-inch thick slices. It will soak up the batter without becoming too soggy.
  • Soak thoroughly. Allow the bread slices to soak in the batter for at least 30 seconds on each side, ensuring they’re fully saturated for the best flavor and texture.
  • Adjust the heat. If you notice the French toast browning too quickly, lower the heat to prevent burning while ensuring the inside cooks through.
  • Keep warm. If cooking in batches, keep the finished slices warm in a low oven (around 200°F) while you finish cooking the rest.

How to Make Sourdough French Toast

Here is how to make French toast with sourdough bread.

Step 1: Preheat skillet. Heat a cast iron or stainless steel skillet over medium heat.

Step 2: Prepare the batter. In a shallow bowl or baking dish, whisk together the eggs, whole milk, sourdough discard, granulated sugar, vanilla extract, ground cinnamon, and kosher salt until well combined.

Sourdough discard French toast batter in a shallow bowl.

Step 3: Soak the bread. Dip the slices of sourdough bread into the batter, allowing each piece to soak until fully absorbed.

A slice of sourdough bread soaking in the sourdough French toast batter.

Step 4: Cook the French toast. Add a generous pat of butter to the preheated skillet and let it melt, coating the bottom of the pan. Working in batches, place the soaked bread slices in the skillet. Cook for 3-4 minutes on each side, or until they are deeply golden brown and crispy. Adjust the heat as necessary to prevent burning.

Step 5: Serve. Transfer the cooked French toast to a plate and serve immediately, adding extra butter, maple syrup, and your favorite toppings.

Two pieces of sourdough French toast cooking in a cast iron skillet.

How to Store

Sourdough French toast is best served immediately. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.

To reheat, simply place the French toast in a skillet over medium heat until warmed through, or use a toaster oven for a crispy finish.

A fork holding up four bite-sized pieces of sourdough French toast.
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

Two pieces of sourdough French toast covered in butter, maple syrup, and powdered sugar. The ends of both pieces are cut off.
Print Pin Save

Sourdough French Toast

This Sourdough French Toast is a deliciously tangy twist on a classic breakfast favorite, made with hearty sourdough bread and a custardy sourdough discard batter. It’s perfect for holiday mornings or a cozy Sunday brunch.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 pieces
Calories 286kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 4 large eggs
  • ½ cup whole milk
  • ¼ cup sourdough starter discard
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 8 slices sourdough bread about 1-inch thick (preferably homemade)
  • Butter for skillet
  • Toppings of choice for serving

Instructions

  • Heat a cast iron or stainless steel skillet over medium heat.
  • In a shallow bowl or baking dish, whisk together the eggs, whole milk, sourdough discard, granulated sugar, vanilla extract, ground cinnamon, and kosher salt until well combined.
    4 large eggs, ½ cup whole milk, ¼ cup sourdough starter discard, ¼ cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon kosher salt
  • Dip the slices of sourdough bread into the batter, allowing each piece to soak until fully absorbed.
    8 slices sourdough bread
  • Add a generous pat of butter to the preheated skillet and let it melt, coating the bottom of the pan. Working in batches, place the soaked bread slices in the skillet. Cook for 3-4 minutes on each side, or until they are deeply golden brown and crispy. Adjust the heat as necessary to prevent burning.
    Butter
  • Transfer the cooked French toast to a plate and serve immediately, adding extra butter, maple syrup, and your favorite toppings.
    Toppings of choice

Notes

  • Quick Tip: If cooking in batches, keep the finished slices warm in a low oven (around 200°F) while you finish cooking the rest.
  • Storage: French toast is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Serving: 1piece (without toppings) | Calories: 286kcal | Carbohydrates: 43g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 102mg | Sodium: 462mg | Potassium: 142mg | Fiber: 2g | Sugar: 10g | Calcium: 69mg | Iron: 3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Peanut Butter and Jelly Cookies

These Sourdough Peanut Butter and Jelly Cookies use sourdough discard and creamy natural peanut butter for a fun twist on a classic dessert. With a sweet jam filling, every bite tastes just like a peanut butter and jelly sandwich.

Several sourdough peanut butter and jelly cookies on a cutting board.

This year has really been the year of sourdough for me and my little blog. Many of you find my recipes through my sourdough posts, which I'm so grateful for. And I love sharing all the ways to use sourdough in baking.

Right now, I’m updating some of my older baking recipes to turn them into sourdough versions. But when I got to my 2-ingredient peanut butter cookie recipe, I wasn't sure what to do since I already have a sourdough peanut butter cookie recipe on the blog.

While thinking of different variations, I came up with the idea of a peanut butter thumbprint cookie filled with jam. It sounded absolutely delicious, and that’s how this sourdough peanut butter and jelly cookie recipe was born!

These cookies taste just like a peanut butter and jelly sandwich. I love making them bite-sized for easy snacking. They’re super soft and packed with peanut butter, and you can fill them with any jam you like. The sourdough discard adds a slight yeast flavor but mainly helps reduce food waste.

These sourdough peanut butter and jelly cookies have quickly become one of my favorite sourdough cookie recipes. I hope you try them and enjoy them as much as I do!

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

Ingredients & Substitutions

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

  • Sourdough Discard- Adding sourdough starter discard to the cookies helps reduce food waste. It also contributes some moisture and a slight yeast-like flavor.
  • Natural Peanut Butter- Choose a natural peanut butter that lists only peanuts and salt on the label. Smooth peanut butter works best because chunky can make the cookies crumbly. I love Teddie Peanut Butter since it’s made in Massachusetts (my home state!).
  • All-Purpose Flour- All-purpose flour gives the cookies their soft texture while still holding up to the jam filling. Be sure to measure accurately to avoid ending up with dry cookies.
  • Jelly- Feel free to use your favorite jam or jelly for the filling. I recommend Polaner All Fruit because it’s sweetened with fruit juice and doesn't contain high fructose corn syrup.
  • Kosher Salt- I use Diamond Crystal Kosher Salt. If you're using table salt, use half the amount.
The ingredients to make sourdough peanut butter thumbprint cookies. Each ingredient is labeled with text. They include peanut butter, brown sugar, sugar, vanilla, sourdough discard, flour, jelly, kosher salt, egg, baking soda, and butter.

Tips for Success

  • Measure ingredients accurately. For the best results, use a kitchen scale to measure your ingredients accurately. You can also spoon and level the flour using a measuring cup.
  • Chill the dough. Refrigerate the dough for at least an hour to help it firm up. This makes it easier to roll into balls and create an indentation.
  • Avoid overfilling. When adding jam, use just enough to fill the indentation without overflowing. This prevents the jam from spilling over during baking.
  • Let the cookies cool. Let the cookies cool completely before eating to give the jam time to set.

How to Make Sourdough Peanut Butter and Jelly Cookies

Here is how to make sourdough peanut butter thumbprint cookies with jam filling.

Step 1: Whisk dry ingredients. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.

The dry ingredients to make sourdough peanut butter cookie dough in a glass mixing bowl.

Step 2: Combine wet ingredients. In a large mixing bowl, use a hand mixer to cream the softened butter and sugars until light and fluffy. Beat in the egg until well combined, then add the peanut butter, sourdough discard, and vanilla extract. Mix until smooth.

Sourdough peanut butter cookie wet ingredients in a glass mixing bowl.

Step 3: Mix cookie dough. Gradually add the dry ingredients to the wet ingredients, mixing until a stiff cookie dough forms and no dry flour remains. Cover the dough and refrigerate for at least one hour or up to two days to firm up.

Sourdough peanut butter cookie dough in a glass mixing bowl.

Step 4: Preheat oven. About 20 minutes before baking, preheat the oven to 350℉ and line a rimmed baking sheet with parchment paper.

Step 5: Portion cookie dough. Use a half-tablespoon scoop to portion the cookie dough, rolling each portion into a ball. Place them on the baking sheet, leaving about 2 inches of space between each. Press a small indentation into each cookie ball using your thumb or the back of a wooden spoon. Smooth any cracks that form. Fill each indentation with about ¼ teaspoon of your chosen jam, being careful not to overfill.

Twelve jam-filled peanut butter cookie dough balls on a parchment-lined baking sheet.

Step 6: Bake cookies. Bake the cookies in the preheated oven for 7-9 minutes, or until the edges are just starting to turn golden brown.

Step 7: Cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The jam will set as the cookies cool.

The baked sourdough peanut butter and jelly cookies on a parchment-lined baking sheet.

How to Store

Store these sourdough peanut butter thumbprint cookies in an airtight container at room temperature for up to 5 days.

For longer storage, freeze for up to 3 months. Thaw at room temperature before eating.

A sourdough peanut butter and jam cookie split in half with several more 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].

More Sourdough Cookie Recipes

📖 Recipe

Several sourdough peanut butter and jelly cookies on a cutting board.
Print Pin Save

Sourdough Peanut Butter and Jelly Cookies

These Sourdough Peanut Butter and Jelly Cookies use sourdough discard and creamy natural peanut butter for a fun twist on a classic dessert. With a sweet jam filling, every bite tastes just like a peanut butter and jelly sandwich.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 48 cookies
Calories 80kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Instructions

  • In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
    2 cups (240 grams) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
  • In a large mixing bowl, use a hand mixer to cream the softened butter and sugars until light and fluffy. Beat in the egg until well combined, then add the peanut butter, sourdough discard, and vanilla extract. Mix until smooth.
    ½ cup (113 grams, 1 stick) unsalted butter, ½ cup (100 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 1 large (50 grams) egg, ¾ cup (192 grams) smooth natural peanut butter, ½ cup (100 grams) sourdough starter discard, 2 teaspoons vanilla extract
  • Gradually add the dry ingredients to the wet ingredients, mixing until a stiff cookie dough forms and no dry flour remains. Cover the dough and refrigerate for at least one hour or up to two days to firm up.
  • About 20 minutes before baking, preheat the oven to 350℉ and line a rimmed baking sheet with parchment paper.
  • Use a half-tablespoon scoop to portion the cookie dough, rolling each portion into a ball. Place them on the baking sheet, leaving about 2 inches of space between each.
    ¼ cup jam of choice
  • Press a small indentation into each cookie ball using your thumb or the back of a wooden spoon. Smooth any cracks that form. Fill each indentation with about ¼ teaspoon of your chosen jam, being careful not to overfill.
  • Bake the cookies in the preheated oven for 7-9 minutes, or until the edges are just starting to turn golden brown.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The jam will set as the cookies cool.

Notes

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

Nutrition

Serving: 1cookie | Calories: 80kcal | Carbohydrates: 9.5g | Protein: 2g | Fat: 4g | Saturated Fat: 1.5g | Monounsaturated Fat: 0.5g | Cholesterol: 9mg | Sodium: 68mg | Potassium: 34mg | Fiber: 0.5g | Sugar: 4g | Calcium: 5.5mg | Iron: 0.2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Pumpkin Oatmeal Cookies

These Sourdough Pumpkin Oatmeal Cookies are the perfect fall dessert - soft, chewy, and packed with pumpkin puree and warm spices. Plus, they’re a great way to use up sourdough discard!

A stack of 5 sourdough pumpkin oatmeal cookies on a piece of parchment paper with a few more cookies next to the stack.

I’m back with another sourdough pumpkin recipe! With fall in full swing and the holidays just around the corner, I wanted to share one last pumpkin treat before it's too late.

And since I've been updating some of my old blog posts with sourdough recipes, I decided to swap my pumpkin baked oats recipe for these delicious sourdough pumpkin oatmeal cookies.

This recipe is actually a twist on my classic sourdough oatmeal cookies. I simply added a bit of pumpkin puree and replaced the cinnamon with pumpkin pie spice to give them more of a fall flavor.

The result is a soft and chewy pumpkin oatmeal cookie with a mild sourdough flavor that's hearty enough to enjoy for dessert or breakfast.

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

P.S. If you haven't tried my sourdough pumpkin chocolate chip cookies, pumpkin bread, pumpkin granola bars, or pumpkin cinnamon rolls yet, be sure to add them to your list.

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

Ingredients & Substitutions

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

  • Sourdough Discard- Adding sourdough starter discard to pumpkin oatmeal cookies brings moisture and a subtle tangy flavor. It's also a great way to reduce food waste.
  • Pumpkin Puree- Adds natural pumpkin flavor, moisture, and a slight orange hue to the cookies. Use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
  • Rolled Oats- I prefer using rolled oats (sometimes called old-fashioned oats) because they give the cookies a hearty and chewy texture. Quick oats can work, but they may result in a slightly softer cookie.
  • All-Purpose Flour- Flour is necessary to give the cookies structure. Be sure to measure it accurately to avoid dry, crumbly cookies.
  • Butter- Adds a rich flavor that complements the pumpkin and spices. Creaming it with sugar incorporates air, creating a softer cookie texture.
  • Pumpkin Pie Spice- This blend of cinnamon, ginger, and other warm spices gives the cookies their signature fall flavor. You can use a store-bought mix or easily make your own at home.
  • Kosher Salt- Enhances the flavors in the cookie and balances the sweetness. If using table salt, use half the amount called for in the recipe.
The ingredients to make sourdough pumpkin oatmeal cookies. Each ingredient is labeled with text. They include pumpkin pie spice, brown sugar, sugar, vanilla, sourdough discard, flour, rolled oats, kosher salt, egg, pumpkin, butter, and baking soda.

Tips for Success

  • Adjust the sourdough flavor. For a more pronounced sourdough tang, use older discard, as it has a stronger flavor. If you prefer a milder taste, go with fresher discard or even an active starter.
  • Measure ingredients accurately. Accurate measurements, especially for the flour and oats, help avoid dry cookies. Use a kitchen scale or spoon the flour into the measuring cup and level it off with a knife.
  • Chill the dough. Don’t skip this step! Chilling firms up the butter, preventing excessive spread in the oven. It also allows the oats to soften, resulting in a softer, chewier cookie.
  • Experiment with mix-ins. These sourdough pumpkin oatmeal cookies make a great base for experimenting. Try adding chocolate chips, dried cranberries, pumpkin seeds, walnuts, or any of your favorite mix-ins for extra flavor and texture.

How to Make Sourdough Pumpkin Oatmeal Cookies

Here is how to make pumpkin oatmeal cookies with sourdough discard.

Step 1: Mix dry ingredients. In a small bowl, combine the rolled oats, flour, pumpkin pie spice, baking soda, and kosher salt. Stir to blend, then set aside.

A glass bowl filled with flour, rolled oats, salt, baking soda, and pumpkin pie spice.

Step 2: Combine wet ingredients. In a large mixing bowl, use a hand mixer to beat the softened butter with the brown and granulated sugars until smooth and creamy. This should take about 1-2 minutes. Add the egg to the butter mixture, beating until fully incorporated. Then, mix in the pumpkin puree, sourdough discard, and vanilla extract until the ingredients are combined. (It’s normal for the mixture to look slightly curdled at this stage.)

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

Step 3: Mix cookie dough. Gradually add the dry ingredients to the wet ingredients, mixing until no dry flour remains. If you’re using any mix-ins like chocolate chips or nuts, gently fold them in now. Cover the bowl and refrigerate the dough for at least 1 hour (or up to 2 days). Chilling helps firm up the butter and softens the oats for a chewy texture.

Sourdough pumpkin oatmeal cookie dough in a glass bowl.

Step 4: Portion cookie dough. About 20 minutes before you’re ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop heaping tablespoons of chilled dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.

Eight cookie dough balls on a parchment-lined baking sheet.

Step 5: Bake cookies. Bake in the preheated oven for 9-11 minutes, until the edges start to turn golden and the centers look just set. Don’t worry if the centers seem slightly underbaked - they’ll firm up as they cool.

Step 6: Cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!

The baked sourdough pumpkin oat cookies on a parchment-lined baking sheet.

How to Store

Store these sourdough pumpkin oatmeal cookies in an airtight container for up to 5 days at room temperature. For longer storage, freeze in a freezer-safe storage bag or container for up to 3 months.

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

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

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

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

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

Let's Connect!

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

More Sourdough Discard Cookie Recipes

📖 Recipe

A stack of 5 sourdough pumpkin oatmeal cookies on a piece of parchment paper with a few more cookies next to the stack.
Print Pin Save

Sourdough Pumpkin Oatmeal Cookies

These Sourdough Pumpkin Oatmeal Cookies are the perfect fall dessert - soft, chewy, and packed with pumpkin puree and warm spices. Plus, they’re a great way to use up sourdough discard!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 16 cookies
Calories 148kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Instructions

  • In a small bowl, combine the rolled oats, flour, pumpkin pie spice, baking soda, and kosher salt. Stir to blend, then set aside.
    1 ½ cups (120 grams) rolled oats, 1 cup (120 grams) all-purpose flour, ½ teaspoon pumpkin pie spice, ½ teaspoon baking soda, ¼ teaspoon Diamond Crystal Kosher Salt
  • In a large mixing bowl, use a hand mixer to beat the softened butter with the brown and granulated sugars until smooth and creamy. This should take about 1-2 minutes. Add the egg to the butter mixture, beating until fully incorporated. Then, mix in the pumpkin puree, sourdough discard, and vanilla extract until the ingredients are combined. (It’s normal for the mixture to look slightly curdled at this stage.)
    ½ cup (113 grams, 1 stick) unsalted butter, ⅓ cup (70 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 1 large (50 grams) egg, ¼ cup (60 grams) pumpkin puree, ¼ cup (50 grams) sourdough starter discard, 1 teaspoon vanilla extract
  • Gradually add the dry ingredients to the wet ingredients, mixing until no dry flour remains. If you’re using any mix-ins like chocolate chips or nuts, gently fold them in now. Cover the bowl and refrigerate the dough for at least 1 hour (or up to 2 days). Chilling helps firm up the butter and softens the oats for a chewy texture.
    ½ cup mix-ins (chocolate chips, nuts, seeds, etc.)
  • About 20 minutes before you’re ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop heaping tablespoons of chilled dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.
  • Bake in the preheated oven for 9-11 minutes, until the edges start to turn golden and the centers look just set. Don’t worry if the centers seem slightly underbaked - they’ll firm up as they cool.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!

Notes

  • Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 148kcal | Carbohydrates: 20g | Protein: 2.5g | Fat: 6.5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 64mg | Potassium: 55mg | Fiber: 1g | Sugar: 7.5g | Calcium: 12mg | Iron: 0.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Pumpkin Cinnamon Rolls

These Sourdough Pumpkin Cinnamon Rolls are incredibly soft, fluffy, and melt-in-your-mouth tender. Made with pumpkin puree and warm spices, then topped with a decadent cream cheese frosting, they make the perfect treat for a cozy fall brunch.

A sourdough pumpkin cinnamon roll with cream cheese icing on a small white plate.

I'm on a roll this year (pun intended!) with my pumpkin sourdough recipes. I've created everything from pumpkin-shaped sourdough boules to quick bread, waffles, muffins, granola bars, and even pumpkin chocolate chip cookies.

For these pumpkin sourdough cinnamon rolls, I adapted my classic version by adding pumpkin puree to the dough and pumpkin pie spice to the filling. I also topped them with a creamy cream cheese frosting, which pairs beautifully with the pumpkin spice flavor.

These pumpkin cinnamon rolls bring a cozy fall vibe to your breakfast or brunch, making them a favorite for Thanksgiving morning.

Although they require some planning, the results are totally worth it. Scalding the milk, creating a flour roux, kneading the dough well, and allowing ample rise time yield the softest, fluffiest, and most delicious cinnamon rolls you’ll ever taste.

I can’t wait for you to try my sourdough pumpkin cinnamon roll recipe this fall - I hope you love them as much as I do!

Craving more fall sourdough recipes? Be sure to try my sourdough apple cinnamon rolls for a fruity twist!

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 active sourdough starter or fresh sourdough discard for this recipe. Just keep in mind that if you opt for discard, the dough may take longer to rise.
  • Pumpkin Puree- Both homemade and canned 100% pumpkin puree work well in this recipe.
  • Pumpkin Pie Spice- To give these cinnamon rolls the ultimate pumpkin flavor, the filling includes pumpkin pie spice. You can substitute with cinnamon if desired.
  • Whole Milk- Whole milk adds richness to the dough. Scalding it breaks down some proteins that can inhibit gluten formation. Using lower-fat milk or alternatives may result in less tender cinnamon rolls.
  • All-Purpose Flour- Provides enough gluten for structure while keeping the cinnamon rolls soft and tender. Mixing a portion of the flour with milk creates a roux that helps the dough retain moisture.
  • Granulated Sugar- The dough contains a small amount of sugar to balance the sweetness of the filling and frosting, ensuring the cinnamon rolls are not overly sweet.
  • Butter- Butter enriches the dough, resulting in fluffy, melt-in-your-mouth pumpkin cinnamon rolls. It’s also included in the filling and frosting.
  • Cream Cheese- Adds a tangy flavor to the icing, perfectly complementing sourdough's natural tang.
The ingredients to make sourdough pumpkin cinnamon rolls. Each ingredient is labeled with text. They include brown sugar, powdered sugar, whole milk, cream cheese, sourdough, eggs, spices, pumpkin, butter, all-purpose flour, sugar, vanilla, and kosher salt.

Tips for Success

  • Don't skip the roux. Scalding the milk and making a flour roux helps the dough hold onto moisture, creating an incredibly soft and fluffy cinnamon roll.
  • Use cold ingredients. Cold eggs, pumpkin puree, and sourdough starter help lower the dough's temperature after mixing in the hot roux.
  • Be patient. These cinnamon rolls take time and effort, but the delicious results are worth it. Allow enough time for kneading to build gluten and for the dough to rise. Heavier enriched doughs may take longer depending on your starter's strength and kitchen temperature.
  • Plan ahead. Make the dough the day before you plan to bake the cinnamon rolls, allowing it to firm up overnight for easier rolling. You can also prepare the filling and frosting in advance for added convenience.

How to Make Sourdough Pumpkin Cinnamon Rolls

Here is how to make sourdough cinnamon rolls with pumpkin.

Day 1

Step 1: Make tangzhong. In a small saucepan, heat the milk over medium heat until it reaches 180°F (just before boiling). Hold it at this temperature for one minute. Reduce heat to low and whisk in ¼ cup (30 grams) of flour until it has a thick, mashed potato-like consistency. Transfer the tangzhong to the bowl of a stand mixer fitted with a dough hook.

Tangzhong in a stainless steel pot with a whisk in it.

Step 2: Mix the dough. Add the remaining flour, pumpkin puree, sourdough starter, and eggs to the tangzhong in the stand mixer. Mix on low speed until the dough just comes together and no dry flour remains. The dough will look a bit dry at this stage. Cover and let it rest for 5 minutes to hydrate.

Some of the ingredients in the bowl of a stand mixer before being mixed.
The pumpkin cinnamon roll dough after initially being mixed.

Step 3: Knead the dough. After resting, add sugar and salt to the dough. Knead on medium speed for 20 minutes until smooth and elastic. Gradually add softened butter, 1 tablespoon at a time, while continuing to knead. Scrape the bowl as needed. Once all the butter is incorporated, knead for 5 more minutes.

The sourdough pumpkin cinnamon roll dough after being kneaded in a stand mixer, but before adding the butter.
The finished sourdough pumpkin cinnamon roll dough in the bowl of a stand mixer.

Step 4: Bulk fermentation. Form the dough into a ball and transfer it to a clean bowl. Cover the bowl with plastic wrap or a damp towel and let the dough rise for 6-12 hours, or until it has puffed up and doubled in size. After the rise, refrigerate the dough overnight. This will firm it up and make it easier to roll out.

The cinnamon roll dough ball before bulk fermentation.
The pumpkin sourdough cinnamon roll dough ball after bulk fermentation.

Step 5: Prepare the filling and frosting. Mix the softened butter, brown sugar, and pumpkin pie spice for the filling until smooth. For the frosting, beat the cream cheese and butter until smooth, then mix in powdered sugar, vanilla, and salt. Add milk 1 tablespoon at a time to reach desired consistency. Store both in the fridge overnight and soften before using.

Butter, brown sugar, and cinnamon mixed together in a glass mixing bowl to make the cinnamon roll filling.
The finished cream cheese icing in a mixing bowl.

Day 2

Step 6: Roll out and fill. The next day, butter a 9"x13" baking pan. Roll the chilled dough out on a lightly floured surface into a 12x20-inch rectangle, about ¼ inch thick. Spread the prepared pumpkin spice filling evenly over the dough, leaving a 1-inch border along one long edge. Starting at the long edge with the filling, carefully roll the dough into a tight log. Let the log sit seam-side down for a few minutes to seal, pinching together if necessary.

The dough rolled out into a rectangle with the pumpkin spice cinnamon roll filling spread all over it.

Step 7: Cut into rolls. Trim the uneven ends off the log, then use butcher's twine or a sharp knife to cut the log into 15 rolls, about 1 ¼ inches thick each. Place the rolls in the prepared buttered pan, spaced evenly apart.

The filled pumpkin cinnamon roll dough rolled up into a log with a piece of string around it to cut it into pieces.

Step 8: Proof. Cover the pan and let the rolls proof for 2-3 hours, or until they are noticeably puffy. About 20 minutes before the rolls are done proofing, preheat the oven to 375°F.

A round baking pan with 10 cinnamon rolls in it before proofing.
The cinnamon rolls in the baking pan after proofing.

Step 9: Bake. Tightly cover the rolls with buttered aluminum foil and bake for 15 minutes. Remove the foil and bake for another 15 minutes, or until the tops are golden brown and the centers are fully baked.

The pumpkin cinnamon rolls in a baking pan after baking and before being frosted.

Step 10: Frost and serve. Allow the rolls to cool for 5 minutes before generously spreading the softened cream cheese frosting over the tops. Serve warm and enjoy!

The frosted pumpkin cinnamon rolls in a baking pan.

How to Store

Store frosted cinnamon rolls in an airtight container at room temperature for up to 24 hours.

For longer storage, refrigerate them for up to 5 days or freeze for up to 3 months. When ready to enjoy, thaw in the fridge overnight and warm in the microwave or oven before serving.

A pan of pumpkin sourdough cinnamon rolls with cream cheese frosting with one missing.
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 sourdough pumpkin cinnamon roll with cream cheese icing on a small white plate.
Print Pin Save
5 from 1 vote

Sourdough Pumpkin Cinnamon Rolls

These Sourdough Pumpkin Cinnamon Rolls are incredibly soft, fluffy, and melt-in-your-mouth tender. Made with pumpkin puree and warm spices, then topped with a decadent cream cheese frosting, they make the perfect treat for a cozy fall brunch.
Course Breakfast, Dessert
Cuisine American
Prep Time 1 day 1 hour
Cook Time 30 minutes
Total Time 1 day 1 hour 30 minutes
Servings 15 cinnamon rolls
Calories 368kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Pumpkin Cinnamon Roll Ingredients

  • ½ cup (120 grams) whole milk
  • 4 ¼ cups (510 grams) all-purpose flour divided
  • ½ cup (120 grams) pumpkin puree
  • ½ cup (100 grams) active sourdough starter or "fresh" sourdough discard (rise may take longer)
  • 3 large (150 grams) cold eggs
  • ¼ cup (50 grams) granulated sugar
  • ½ teaspoon kosher salt
  • ½ cup (113 grams, 1 stick) unsalted butter softened

Pumpkin Spice Filling Ingredients

Cream Cheese Frosting

  • ½ block (4 ounces, 113 grams) cream cheese softened
  • 4 tablespoons (57 grams, ½ stick) unsalted butter softened
  • 1 cup (120 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon kosher salt
  • 2-4 tablespoons whole milk enough to achieve desired consistency

Instructions

Day 1:

  • In a small saucepan, heat the milk over medium heat until it reaches 180°F (just before boiling). Hold it at this temperature for one minute. Reduce heat to low and whisk in ¼ cup (30 grams) of flour until it has a thick, mashed potato-like consistency. Transfer the tangzhong to the bowl of a stand mixer fitted with a dough hook.
    ½ cup (120 grams) whole milk, 4 ¼ cups (510 grams) all-purpose flour
  • Add the remaining flour, pumpkin puree, sourdough starter, and eggs to the tangzhong in the stand mixer. Mix on low speed until the dough just comes together and no dry flour remains. The dough will look a bit dry at this stage. Let it rest for 5 minutes to hydrate.
    4 ¼ cups (510 grams) all-purpose flour, ½ cup (120 grams) pumpkin puree, ½ cup (100 grams) active sourdough starter, 3 large (150 grams) cold eggs
  • After the rest, add the sugar and salt to the dough. Knead on medium speed for about 20 minutes. The dough should start to become smoother and more elastic, pulling away from the sides of the bowl. While the mixer is still running on medium, add the softened butter one tablespoon at a time, allowing each addition to fully incorporate before adding more. Scrape down the sides of the bowl as needed during the kneading process to ensure all the ingredients are well-mixed. Once all the butter is incorporated, knead the dough for another 5 minutes until it's smooth and elastic.
    ¼ cup (50 grams) granulated sugar, ½ teaspoon kosher salt, ½ cup (113 grams, 1 stick) unsalted butter
  • Form the dough into a ball and transfer it to a clean bowl. Cover the bowl with plastic wrap or a damp towel and let the dough rise for 6-12 hours, or until it has puffed up and doubled in size. After the rise, refrigerate the dough overnight. This will firm it up and make it easier to roll out.
  • Prepare the filling by mixing together the softened butter, brown sugar, and pumpkin pie spice in a small bowl until smooth. For the cream cheese frosting, beat the softened cream cheese and butter together until smooth, then mix in the powdered sugar, vanilla extract, and salt. Add milk 1 tablespoon at a time until you reach your desired consistency. Store both the filling and frosting in the fridge overnight and soften them slightly before using the next day.
    4 tablespoons (57 grams, ½ stick) unsalted butter, ½ cup (100 grams) brown sugar, 4 teaspoons pumpkin pie spice, ½ block (4 ounces, 113 grams) cream cheese, 4 tablespoons (57 grams, ½ stick) unsalted butter, 1 cup (120 grams) powdered sugar, 1 teaspoon vanilla extract, ⅛ teaspoon kosher salt, 2-4 tablespoons whole milk

Day 2:

  • The next day, butter a 9"x13" baking pan. Roll the chilled dough out on a lightly floured surface into a 12x20-inch rectangle, about ¼ inch thick. Spread the prepared pumpkin spice filling evenly over the dough, leaving a 1-inch border along one long edge. Starting at the long edge with the filling, carefully roll the dough into a tight log. Let the log sit seam-side down for a few minutes to seal, pinching together if necessary.
  • Trim the uneven ends off the log, then use butcher's twine or a sharp knife to cut the log into 15 rolls, about 1 ¼ inches thick each. Place the rolls in the prepared buttered pan, spaced evenly apart.
  • Cover the pan and let the rolls proof for 2-3 hours, or until they are noticeably puffy. About 20 minutes before the rolls are done proofing, preheat the oven to 375°F.
  • Tightly cover the rolls with buttered aluminum foil and bake for 15 minutes. Remove the foil and bake for another 15 minutes, or until the tops are golden brown and the centers are fully baked.
  • Allow the rolls to cool for 5 minutes before generously spreading the softened cream cheese frosting over the tops. Serve warm and enjoy!

Notes

  • Storage: Store frosted cinnamon rolls in an airtight container at room temperature for up to 24 hours, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Nutrition

Serving: 1cinnamon roll | Calories: 368kcal | Carbohydrates: 48.5g | Protein: 7.5g | Fat: 16.5g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 92mg | Potassium: 88mg | Fiber: 1g | Sugar: 19g | Calcium: 41mg | Iron: 0.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Sandwich Bread

This Sourdough Sandwich Bread is made with a flour roux and olive oil, resulting in an extra soft texture that's perfect for your favorite sandwiches! It's easy to make and can be prepared the same day or fermented overnight for even more flavor.

Three slices of sourdough sandwich bread on a cutting board.

Since I’m not typically a sandwich eater, it took me a while to experiment with making sourdough sandwich bread (much to my sandwich-eating family's dismay). But now that I have, I can’t get enough of it!

While I still don’t eat many sandwiches, this bread is perfect for grilled cheese, egg sandwiches, French toast, stuffing, and so much more.

My secret to making extra soft sandwich bread is using a flour roux to help the dough retain moisture. Swapping butter for olive oil, which is liquid at room temperature, also contributes to the softness. Finally, kneading the dough well in a stand mixer develops gluten, giving you a soft, tall loaf that rises beautifully in the oven.

I love this recipe because it’s so easy. After making the roux, the stand mixer does most of the work for you. Just let the dough rise, and you can enjoy fresh sandwich bread the same day. Or refrigerate it overnight for a more pronounced sourdough flavor.

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

Looking for something with a little more fiber? Give my sourdough oatmeal or honey wheat sandwich bread 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 Starter- This sourdough sandwich bread depends on your sourdough starter to rise, so make sure it’s bubbly and active. If you want to use discard, choose some that is less than a week old, but keep in mind that it may take longer for your dough to rise. You can also add ¼ teaspoon of instant yeast to help it along.
  • All-Purpose Flour- All-purpose flour has enough gluten to help the bread rise tall without being too chewy. If you want, you can replace some of it with whole wheat flour, but you might need to add extra water to keep the dough just the right texture - not too dry and not too sticky.
  • Whole Milk- Adding whole milk enriches the bread with fat, which contributes to its soft texture and flavor. Cooking the milk with the flour and water creates a roux that helps the dough retain more moisture.
  • Olive Oil- Using olive oil instead of butter keeps this sandwich bread soft even after it cools, thanks to its liquid state at room temperature.
  • Water- Hydrates the dough.
  • Granulated Sugar- Adds a touch of sweetness that balances the bread's overall flavor.
  • Kosher Salt- Enhances the flavor of the bread. I use Diamond Crystal Kosher Salt, which measures about 8 grams per tablespoon. If you use table salt, be sure to measure by weight or use only ½ tablespoon.
The ingredients to make sourdough sandwich bread. Each ingredient is labeled with text. They include whole milk, water, sourdough starter, olive oil, sugar, all-purpose flour, and kosher salt.

Tips for Success

  • Cool the roux. Make sure the roux is at room temperature before mixing it with your sourdough starter. If it’s too hot, it can kill the yeast, making your bread not rise properly. I learned this the hard way.
  • Use active starter or fresh discard. For the best results, use an active sourdough starter or fresh discard. If you opt for discard, keep in mind that it may take longer for your dough to rise.
  • Knead thoroughly. Kneading is key to building gluten, which helps create a tall loaf. Knead the dough in the stand mixer until it pulls away cleanly from the sides of the bowl.
  • Find a warm spot to rise. Let your dough rise in a warm (but not hot) area. This is especially important during winter, as a warmer spot will help speed up the rising process.
  • Roll tightly when shaping. When shaping the loaf, roll the dough tightly and use minimal flour. This helps seal the spiral inside. A poorly sealed spiral can create an uneven texture in the baked loaf.
  • Refrigerate for flavor. You can refrigerate the dough after shaping to slow down fermentation and fit it into your schedule. This also enhances the tangy flavor. Just remember to let it proof at room temperature before baking.
  • Let it cool completely. Resist the urge to slice the bread too soon. Cutting it while it’s still warm can lead to a gummy texture. Allow the bread to cool for at least two hours before slicing for the best texture (trust me, it’s worth the wait!).

How to Make Sourdough Sandwich Bread

Here is how to make extra soft sourdough sandwich bread with olive oil.

Step 1: Feed sourdough starter. Feed your sourdough starter 6-12 hours before starting this recipe to ensure it's bubbly and active.

A bubbly and active sourdough starter in a glass jar.

Step 2: Make the roux. In a small saucepan, whisk together ½ cup (60 grams) of flour, whole milk, and water. Place the saucepan over medium heat and cook the mixture, whisking constantly, until it thickens to a mashed potato-like consistency. Once thickened, transfer the roux to the bowl of a stand mixer and allow it to cool for 20-30 minutes. To speed up cooling, you can set the mixing bowl over a larger bowl filled with ice while stirring.

A milk and flour roux being whisked in a stainless steel pot.

Step 3: Mix the dough. Once the roux has cooled to room temperature, add the remaining 2 ½ cups (300 grams) of flour, sourdough starter, olive oil, sugar, and salt to the bowl. Attach the dough hook and knead on medium to medium-high speed for about 15-20 minutes, or until the dough becomes tacky and elastic, pulling away from the sides of the bowl.

The ingredients to make sourdough sandwich bread in the bowl of a stand mixer.
The kneaded dough in the bowl of a stand mixer on a dough hook.

Step 4: Bulk fermentation. Scrape the dough out of the stand mixer bowl and form it into a tight ball using your hands. Place the ball seam-side down in a clean bowl. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm spot for 6-12 hours, or until doubled in size.

Sourdough sandwich bread dough in a glass mixing bowl before rising.
The dough in a glass mixing bowl after bulk fermentation.

Step 5: Shape the dough. Grease the bottom and sides of your loaf pan with a bit of olive oil. Transfer the risen dough to a lightly floured surface and gently pull it into a rectangle. Starting from one of the short ends, roll the dough tightly into a log, pinching the seam and ends to seal.

The fermented dough stretched out into a rectangle on a lightly floured countertop.
The sandwich bread dough formed into a log in a bread pan before proofing.

Step 6: Proof. Place the rolled dough seam-side down in the greased loaf pan. Cover and proof at room temperature for 2-3 hours, or until the dough rises to the top of the pan. For a more pronounced sourdough flavor, you can refrigerate the dough overnight, then allow it to proof at room temperature before baking.

The sandwich bread dough formed into a log in a bread pan after proofing.

Step 7: Bake the bread. About 20 minutes before the bread is done proofing, preheat your oven to 375°F. Bake the bread in the preheated oven for 30-35 minutes, or until it is golden brown and has an internal temperature of 190°F.

Sourdough sandwich bread in a loaf pan after baking.

Step 8: Cool. Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, carefully remove the bread from the pan and transfer it to a wire rack to cool completely before slicing.

Sourdough sandwich bread on a cooling rack.
A slice of sourdough sandwich bread being held up to show the crumb.

Baker's Timeline

Here is an example of a schedule you can use to make this sourdough sandwich bread.

  • 10:00 PM (Night Before): Feed your starter.
  • 6:00-6:30 AM: Prepare the roux.
  • 6:30-7 AM: Mix the dough.
  • 7 AM-1 PM: First rise (bulk fermentation).
  • 1:00-1:30 PM: Shape the dough.
  • 1:30-3:30 PM: Second rise (proof).
  • 3:30-4 PM: Preheat and bake.
  • 4-6 PM: Cool.

Note: Rise times will vary depending on the strength of your starter and the temperature of your kitchen and dough. I found this dough to be a slow riser overall so have patience with it for the best results.

How to Store

Store this sourdough sandwich bread in a bread box or airtight container at room temperature for up to 3 days.

For longer storage, slice and wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature or in the microwave before serving.

Sandwich Ideas

This sourdough sandwich bread is perfect for everything from a summer beach day sandwich to a cozy grilled cheese. Here are a few ideas to get you started:

Two slices of sourdough sandwich bread. One slice has raspberry jelly and the other slice has almond butter.
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 sourdough sandwich bread on a cutting board.
Print Pin Save
5 from 1 vote

Sourdough Sandwich Bread

This Sourdough Sandwich Bread is made with a flour roux and olive oil, resulting in an extra soft texture that's perfect for your favorite sandwiches! It's easy to make and can be prepared the same day or fermented overnight for even more flavor.
Course Bread
Cuisine American
Prep Time 10 hours
Cook Time 35 minutes
Cool Time 2 hours
Total Time 12 hours 35 minutes
Servings 16 slices
Calories 131kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 3 cups (360 grams) all-purpose flour divided
  • ½ cup (120 grams) whole milk
  • ½ cup (120 grams) water
  • ½ cup (100 grams) active sourdough starter or "fresh" sourdough starter discard (may take longer to rise)
  • ¼ cup (50 grams) extra virgin olive oil plus more for loaf pan
  • 2 tablespoons (25 grams) granulated sugar
  • 1 tablespoon (8 grams) Diamond Crystal Kosher Salt

Instructions

  • Feed your sourdough starter 6-12 hours before starting this recipe to ensure it's bubbly and active.
  • In a small saucepan, whisk together ½ cup (60 grams) of flour, whole milk, and water. Place the saucepan over medium heat and cook the mixture, whisking constantly, until it thickens to a mashed potato-like consistency. Once thickened, transfer the roux to the bowl of a stand mixer and allow it to cool for 20-30 minutes. To speed up cooling, you can set the mixing bowl over a larger bowl filled with ice while stirring.
    3 cups (360 grams) all-purpose flour, ½ cup (120 grams) whole milk, ½ cup (120 grams) water
  • Once the roux has cooled to room temperature, add the remaining 2 ½ cups (300 grams) of flour, sourdough starter, olive oil, sugar, and salt to the bowl. Attach the dough hook and knead on medium to medium-high speed for about 15-20 minutes, or until the dough becomes tacky and elastic, pulling away from the sides of the bowl.
    3 cups (360 grams) all-purpose flour, ½ cup (100 grams) active sourdough starter, ¼ cup (50 grams) extra virgin olive oil, 2 tablespoons (25 grams) granulated sugar, 1 tablespoon (8 grams) Diamond Crystal Kosher Salt
  • Scrape the dough out of the stand mixer bowl and form it into a tight ball using your hands. Place the ball seam-side down in a clean bowl. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm spot for 6-12 hours, or until doubled in size.
  • Note: This dough is a slow riser, so be patient and wait until it’s fully doubled for best results. You can also refrigerate the dough during this stage to pause the process if it better suits your schedule.
  • Grease the bottom and sides of your loaf pan with a bit of olive oil. Transfer the risen dough to a lightly floured surface and gently pull it into a rectangle. Starting from one of the short ends, roll the dough tightly into a log, pinching the seam and ends to seal.
  • Place the rolled dough seam-side down in the greased loaf pan. Cover and proof at room temperature for 4-6 hours, or until the dough rises to the top of the pan. For a more pronounced sourdough flavor, you can refrigerate the dough overnight, then allow it to proof at room temperature before baking.
  • Note: Proofing may take longer, so wait until the dough reaches the top of the loaf pan. If needed, refrigerate to pause and resume at a convenient time.
  • About 20 minutes before baking, preheat your oven to 375°F.
  • Bake the bread in the preheated oven for 30-40 minutes, or until it is golden brown and has an internal temperature of 190°F.
  • Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, carefully remove the bread from the pan and transfer it 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. Thaw at room temperature or in the microwave before serving.

Nutrition

Serving: 1slice | Calories: 131kcal | Carbohydrates: 21.5g | Protein: 3.5g | Fat: 3.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 1mg | Sodium: 204mg | Potassium: 21mg | Fiber: 0.5g | Sugar: 2g | Calcium: 10mg | Iron: 0.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Apple Pie with Oat Streusel Topping

This Sourdough Apple Pie features fresh apples and warm spices, all tucked into a sourdough discard pie crust and topped with a tangy sourdough oat streusel for a delicious twist on the classic.

A piece of sourdough apple pie on a small white plate in front of the rest of the apple pie.

Apple pie is one of my favorite desserts to make, especially for Thanksgiving.

A few years ago, I started making an apple crumble pie for the holiday - basically apple crisp and apple pie combined into one delicious dessert.

Of course, as a sourdough baker and recipe developer, I had to put a sourdough spin on it. It’s only October, but I already can’t wait to share this one with my family on Thanksgiving!

This sourdough apple pie features both my sourdough discard pie crust and sourdough oat streusel, with just a hint of tang that pairs perfectly with the sweet and tart apple filling.

The best part? You can prep both the crust and streusel ahead of time, making it easy to fit into your holiday baking plans.

If you’re looking for a fun way to add a little sourdough to your Thanksgiving dessert table, this apple crumble pie is a must-try.

I hope you love it as much as I do!

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

Ingredients & Substitutions

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

  • Sourdough Discard- Adds a slight tang to the oat streusel and pie crust.
  • Sourdough Pie Crust- You’ll need half of my sourdough pie crust recipe since this pie uses just a bottom crust.
  • Apples- About 3 pounds of your favorite baking apples. I like to use tart varieties, like Granny Smith, for a nice balance with the sweetness.
  • Rolled Oats- Use rolled or old-fashioned oats for a chewy, hearty texture in the streusel.
  • All-Purpose Flour- Helps give the oat streusel structure and a light, crispy texture.
  • Butter- Cold butter is key to making the streusel and pie crust crispy and flaky.
  • Brown Sugar- Just enough brown sugar sweetens both the apple filling and streusel without being too sweet.
  • Warm Spices- Cinnamon, ginger, and nutmeg give the pie a cozy, warm flavor.
  • Lemon Juice- Adds a little acidity to balance the sweetness of the apple filling.
  • Cornstarch- Thickens the apple filling so it holds its shape when sliced.
  • Kosher Salt- Enhances flavor and balances sweetness.
The ingredients to make sourdough apple pie. Each ingredient is labeled with text. They include sourdough oat streusel, sourdough pie crust, butter, spices, salt, cornstarch, brown sugar, lemon juice, and apples.

Tips for Success

  • Keep everything cold. Cold butter is essential for a flaky pie crust and streusel. After rolling out the dough, freezing it for a few minutes helps prevent shrinking in the oven and keeps the butter firm.
  • Use tart apples. Opt for tart apples like Granny Smith or Honeycrisp to balance the sweetness of the filling and streusel. This creates a perfect sweet-tangy flavor.
  • Slice the apples evenly. Try to slice your apples evenly (about ¼ inch thick) so they cook at the same rate.
  • Prevent a soggy crust. Preheat the baking sheet to help get a crisp bottom crust, and use an aluminum pie plate for even better results.
  • Cool before slicing. Be sure to cool the pie for at least an hour before slicing to allow the filling to set.
  • Make ahead. You can prepare the pie crust and streusel ahead of time and store them in the refrigerator or freezer until you're ready to bake.

How to Make Sourdough Apple Pie

Here is how to make sourdough apple pie with oat streusel topping.

Step 1: Preheat oven. Preheat oven to 425℉. Set an oven rack in the lower third of the oven with a baking sheet on it.

Step 2: Prepare the pie crust. Prepare ½ of this sourdough discard pie crust recipe following the instructions. Keep it in the refrigerator until needed.

The finished sourdough pie crust before resting in the refrigerator.

Step 3: Make the oat streusel. In a large bowl, mix together the flour, oats, brown sugar, cinnamon, and salt. Add the cold, cubed butter and sourdough discard. Use your fingers or a fork to work the butter into the dry ingredients until no dry flour remains and the mixture is crumbly. Set it aside in the refrigerator.

Sourdough oat streusel in a glass mixing bowl.

Step 4: Roll out the pie dough. On a lightly floured surface, roll the pie dough out into a 12-inch circle, about ⅛ inch thick. Carefully transfer it to a 9-inch pie plate, letting it settle into the bottom and sides. Gently press the dough so it fits snugly against the pan. Trim the excess, leaving about ½ inch overhang. Scallop the edges using floured fingertips, pressing the dough into the edge of the pie plate. Place the pie plate in the freezer while you prepare the filling.

Sourdough pie crust rolled out into a 12-inch circle.
Sourdough pie dough pressed into a 9-inch pie plate.

Step 5: Prepare the apple filling. In a large bowl, toss the sliced apples with brown sugar, cornstarch, lemon juice, cinnamon, ginger, nutmeg, and salt until evenly coated.

Sliced apples mixed with brown sugar, warm spices, and other ingredients to make the apple pie filling.

Step 6: Assemble the apple pie. Take the pie crust out of the freezer. Arrange a layer of apple slices flat on the bottom of the crust. Add the rest of the apple mixture, including any juices, pressing down to fill in any gaps.

Apple slices placed evenly on the bottom of the pie crust in the pie plate.
The pie crust filled with the sliced apple filling.

Step 7: Add the oat streusel topping. Sprinkle the oat streusel over the apple filling, breaking up any large chunks. Cover the apples completely and press the streusel down slightly to help it stick together.

The assembled apple pie with sourdough oat crumble on top.

Step 8: Bake the apple pie. Place the pie on the preheated baking sheet and bake at 425℉ for 15 minutes. Then, reduce the oven temperature to 350℉ and continue baking for about 60 minutes. If the streusel or crust starts to brown too much, loosely cover the pie with foil after 15-30 minutes at 350℉.

Step 9: Cool and serve. Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before slicing. Serve with a scoop of homemade sourdough ice cream.

The baked sourdough apple pie cooling on a wire rack.

How to Store

Cover and store leftover sourdough apple pie at room temperature for up to 2 days. After that, refrigerate it for up to a week.

For longer storage, freeze the pie for up to 3 months. Thaw it in the fridge overnight before serving.

A whole sourdough apple pie with a sourdough oat streusel topping.
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 piece of sourdough apple pie on a small white plate in front of the rest of the apple pie.
Print Pin Save
5 from 1 vote

Sourdough Apple Pie

This Sourdough Apple Pie features fresh apples and warm spices, all tucked into a sourdough discard pie crust and topped with a tangy sourdough oat streusel for a delicious twist on the classic.
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 1 hour 15 minutes
Cool Time 1 hour
Total Time 3 hours 15 minutes
Servings 8 slices
Calories 578kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Oat Streusel Ingredients

  • 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 kosher salt
  • ½ cup (113 grams or 1 stick) unsalted butter cold, cut into ½-inch cubes
  • ¼ cup (50 grams) sourdough starter discard

Apple Pie Ingredients

  • ½ recipe sourdough pie crust
  • 3 pounds (about 8-10 small) apples peeled, cored, sliced ¼-inch thick
  • ½ cup (100 grams) brown sugar packed
  • 3 tablespoons (24 grams) cornstarch
  • 1 tablespoon (about ½ lemon) lemon juice
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ½ teaspoon kosher salt

Instructions

  • Preheat oven to 425℉. Set an oven rack in the lower third of the oven with a baking sheet on it.
  • Prepare ½ of the sourdough discard pie crust recipe following the instructions. Keep it in the refrigerator until needed.
  • In a large bowl, mix together the flour, oats, brown sugar, cinnamon, and salt. Add the cold, cubed butter and sourdough discard. Use your fingers or a fork to work the butter into the dry ingredients until no dry flour remains and the mixture is crumbly. Set it 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 kosher salt, ½ cup (113 grams or 1 stick) unsalted butter, ¼ cup (50 grams) sourdough starter discard
  • On a lightly floured surface, roll the pie dough out into a 12-inch circle, about ⅛ inch thick. Carefully transfer it to a 9-inch pie plate, letting it settle into the bottom and sides. Gently press the dough so it fits snugly against the pan. Trim the excess, leaving about ½ inch overhang. Scallop the edges using floured fingertips, pressing the dough into the edge of the pie plate. Place the pie plate in the freezer while you prepare the filling.
    ½ recipe sourdough pie crust
  • In a large bowl, toss the sliced apples with brown sugar, cornstarch, lemon juice, cinnamon, ginger, nutmeg, and salt until evenly coated.
    3 pounds (about 8-10 small) apples, ½ cup (100 grams) brown sugar, 3 tablespoons (24 grams) cornstarch, 1 tablespoon (about ½ lemon) lemon juice, 2 teaspoons ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, ½ teaspoon kosher salt
  • Take the pie crust out of the freezer. Arrange a layer of apple slices flat on the bottom of the crust. Add the rest of the apple mixture, including any juices, pressing down to fill in any gaps.
  • Sprinkle the oat streusel over the apple filling, breaking up any large chunks. Cover the apples completely and press the streusel down slightly to help it stick together.
  • Place the pie on the preheated baking sheet and bake at 425℉ for 15 minutes. Then, reduce the oven temperature to 350℉ and continue baking for about 60 minutes. If the streusel or crust starts to brown too much, loosely cover the pie with foil after 15-30 minutes at 350℉.
  • Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before slicing. Serve with homemade sourdough ice cream.

Notes

  • Storage: Store the pie at room temperature for up to 2 days. After that, refrigerate it for up to a week. For longer storage, you can freeze the pie for up to 3 months.

Nutrition

Serving: 1slice | Calories: 578kcal | Carbohydrates: 87g | Protein: 8g | Fat: 24g | Saturated Fat: 14.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 222mg | Potassium: 297mg | Fiber: 7g | Sugar: 38.5g | Vitamin C: 9mg | Calcium: 51mg | Iron: 1.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

The Best Raspberry White Chocolate Sourdough Muffins

These Raspberry White Chocolate Sourdough Muffins come together in just 30 minutes using sourdough discard. Bursting with fresh or frozen raspberries and melty white chocolate chips, they’re an easy breakfast or snack made from scratch.

A raspberry white chocolate sourdough muffin split in half on a paper liner with several other muffins out of focus in the background.

Tender, buttery crumb, golden tops, juicy raspberries, and pockets of melty white chocolate… honestly, who could resist?

Not me! I ate two the moment they came out of the oven.

Of all the sourdough discard muffins on my blog, these raspberry white chocolate ones might just be my favorite.

They strike the perfect balance of sweet and tart and bake up in only 30 minutes. Plus, extras freeze beautifully for an easy, make-ahead breakfast or snack anytime.

There’s a reason I revisit this recipe year after year... it’s just too good!

I hope you give it 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 flavor, and is a great way to use up extra discard. You can also use active starter.
  • Raspberries- Fresh or frozen both work (don’t thaw frozen). Any berry can be substituted.
  • White Chocolate Chips- Use good-quality chips for the best flavor. Other types of chocolate chips work too.
  • All-Purpose Flour- Measure by weight or spoon and level for more accurate results.
  • Granulated Sugar- Just ½ cup keeps the muffins lightly sweet, letting the raspberries and creamy white chocolate shine without being too sugary.
  • Unsalted Butter- Creates a soft, tender crumb and rich flavor. Coconut oil or liquid oil can be substituted.
  • Milk- Whole milk is my go-to, but any milk works. Use room temperature to keep the butter from solidifying.
  • Eggs- Room temperature eggs mix more smoothly into the batter.
  • Baking Powder- Helps create fluffy muffins with nicely domed tops. Aluminum-free is best.
  • Kosher Salt- I use Diamond Crystal (2.8 g per teaspoon). If using Morton’s or table salt, reduce to ½ teaspoon.
The ingredients to make raspberry white chocolate sourdough muffins. Each ingredient is labeled with text. They include butter, all-purpose flour, sugar, milk, sourdough discard, salt, baking powder, eggs, frozen raspberries, white chocolate, and vanilla.

Tips for Success

  • Measure flour carefully. Use a kitchen scale, or spoon and level into a measuring cup for best results.
  • Flour the raspberries. A quick toss helps keep them from sinking.
  • Mix gently. Fold just until combined to avoid dense, tough muffins.
  • Prep the pan well. Use liners or grease each well to prevent sticking.
  • Don’t overbake. Pull them when the tops are golden and a toothpick comes out clean.
  • Cool briefly. Let muffins rest in the pan for 5 minutes, then move to a wire rack.
  • Serve warm. Butter-based muffins are extra soft and best enjoyed warm.

How to Make Raspberry White Chocolate Sourdough Muffins

Follow these step-by-step instructions to make a batch of sourdough discard muffins with raspberries and white chocolate.

Step 1: Mix dry ingredients. Preheat oven to 425°F and line or grease a 12-cup muffin tin. Whisk together the flour, baking powder, and salt; set aside.

Two hands whisking a bowl of flour and other dry ingredients together in a glass bowl.

Step 2: Combine wet ingredients. In a large bowl, mix melted butter and sugar until smooth. Add eggs and mix until slightly fluffy, then stir in milk, sourdough discard, and vanilla.

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

Step 3: Fold batter together. Gently fold in the dry ingredients until just combined. Toss raspberries with 1 tablespoon flour, then fold in raspberries and white chocolate chips.

Frozen raspberries coated lightly in flour in a glass mixing bowl.
White chocolate raspberry sourdough muffin batter being mixed with a rubber spatula in a glass bowl.

Step 4: Bake and cool. Divide batter evenly between muffin cups and bake for 15–18 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack.

A hand scooping muffin batter into a muffin pan lined with paper liners.
A dozen baked sourdough muffins with raspberries and white chocolate in a muffin tin.

How to Store

Store muffins in an airtight container at room temperature for 2-3 days.

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

Five sourdough raspberry white chocolate muffins on a wrinkled piece 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 raspberry white chocolate sourdough muffin split in half on a paper liner with several other muffins out of focus in the background.
Print Pin Save
5 from 9 votes

Raspberry White Chocolate Sourdough Muffins

These Raspberry White Chocolate Sourdough Muffins come together in just 30 minutes using sourdough discard. Bursting with fresh or frozen raspberries and melty white chocolate chips, they’re an easy breakfast or snack made from scratch.
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 255kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 cup (240 grams) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon Diamond Crystal Kosher Salt use ½ teaspoon if using Morton's brand or table salt
  • ½ cup (113 grams, 1 stick) unsalted butter melted
  • ½ cup (100 grams) granulated sugar
  • 2 large (100 grams) eggs room temperature
  • ¾ cup (180 grams) whole milk room temperature
  • ½ cup (100 grams) sourdough starter discard room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (140 grams) raspberries fresh or frozen (do not thaw)
  • ½ cup (90 grams) white chocolate chips

Instructions

  • Preheat your oven to 425°F. Line a standard 12-cup muffin tin with paper liners or lightly grease it. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    2 cup (240 grams) all-purpose flour, 1 tablespoon baking powder, 1 teaspoon Diamond Crystal Kosher Salt
  • In a large bowl, mix the melted butter and sugar using a hand mixer or whisk by hand until smooth. Add the eggs and mix until the batter looks light and slightly fluffy, then stir in the milk, sourdough discard, and vanilla until combined.
    ½ cup (113 grams, 1 stick) unsalted butter, ½ cup (100 grams) granulated sugar, 2 large (100 grams) eggs, ¾ cup (180 grams) whole milk, 1 teaspoon vanilla extract, ½ cup (100 grams) sourdough starter discard
  • Add the dry ingredients to the wet ingredients and gently fold until just combined. Don't overmix. Toss the raspberries with about 1 tablespoon of flour (this helps prevent sinking). Gently fold the raspberries and white chocolate chips into the batter.
    1 cup (140 grams) raspberries, ½ cup (90 grams) white chocolate chips
  • Divide the batter evenly between the 12 muffin cups. Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • 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: 255kcal | Carbohydrates: 33.5g | Protein: 5.5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 54mg | Sodium: 196mg | Potassium: 100mg | Fiber: 1.5g | Sugar: 14g | Vitamin C: 3mg | Calcium: 119mg | Iron: 0.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Oat Streusel Topping

This Sourdough Oat Streusel is the perfect all-purpose crumble topping for fruit crisps, pies, muffins, and quick breads. Made with sourdough discard, it comes together in just a few minutes and adds a deliciously crunchy texture and tangy flavor to your favorite baked goods.

A whole sourdough apple pie with a sourdough oat streusel topping.

With its crispy, chewy, and buttery texture, adding oat streusel is an easy way to elevate your homemade baked goods.

And this sourdough version is my absolute favorite oat streusel recipe. It's a tangy twist on the classic that compliments everything from muffins and quick breads to fruit crisps and pies. I especially love using it on my sourdough apple pie and sourdough blueberry muffins.

Made in just a few minutes, it can easily be prepared ahead for added convenience, which is especially helpful around the holidays.

I hope you enjoy this simple and easy sourdough oat streusel recipe as much as I do!

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

Ingredients & Substitutions

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

  • Sourdough Discard- Using sourdough discard not only reduces waste but also adds a subtle tangy flavor to the oat streusel topping.
  • Rolled Oats- Choose rolled or old-fashioned oats for a chewy, hearty texture.
  • All-Purpose Flour- Lends structure and a light, crispy texture.
  • Butter- Cold butter is important for making the streusel crispy and flaky.
  • Brown Sugar- A touch of brown sugar sweetens the streusel just right, without making it too sweet.
  • Cinnamon- Adds a warm flavor to the oat crumble that pairs well with fruit crisps and pies.
  • Kosher Salt- Enhances the flavor of the streusel and balances the sweetness.
The ingredients to make sourdough oat streusel. Each ingredient is labeled with text. They include all-purpose flour, rolled oats, butter, brown sugar, sourdough discard, kosher salt, and cinnamon.

Tips for Success

  • Keep butter cold. Use cold butter for a crispier streusel.
  • Don't overmix. Mix just until the ingredients are combined to avoid making a tough crumble. The streusel should be crumbly, with some larger butter chunks for texture.
  • Make ahead. Prepare the streusel in advance and store it in the refrigerator or freezer.

How to Make Sourdough Oat Streusel Topping

Here is how to make sourdough streusel topping with oats.

Step 1: Combine dry ingredients. In a large mixing bowl, combine flour, rolled oats, brown sugar, ground cinnamon, and kosher salt. Mix well until evenly combined.

Step 2: Add remaining ingredients. Add cubed butter and sourdough discard to the dry mixture. Using your fingertips, a pastry cutter, or a fork, mix until no dry flour remains and the streusel sticks together when pressed.

Step 3: Use immediately or refrigerate. Use the streusel topping immediately or refrigerate for later use.

Sourdough oat streusel in a glass mixing bowl.

How to Store

Store the prepared sourdough oat streusel in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before using.

A piece of sourdough apple pie on a small white plate in front of the rest of the apple pie.

Ways to Use This Sourdough Oat Streusel

This sourdough oat streusel topping is perfect for adding a delicious crunch to a variety of baked goods.

I love using it on my sourdough apple pie for a comforting Thanksgiving dessert. Or sprinkled over sourdough blueberry, pumpkin, or apple muffins for breakfast. It’s also great on fruit crisps, galettes, coffee cakes, and baked oatmeal.

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 piece of sourdough apple pie on a small white plate in front of the rest of the apple pie.
Print Pin Save

Sourdough Oat Streusel

This Sourdough Oat Streusel is the perfect all-purpose crumble topping for fruit crisps, pies, muffins, and quick breads. Made with sourdough discard, it comes together in just a few minutes and adds a deliciously crunchy texture and tangy flavor to your favorite baked goods.
Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Calories 230kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 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 kosher salt
  • ½ cup (113 grams or 1 stick) unsalted butter cold, cut into ½-inch cubes
  • ¼ cup (50 grams) sourdough starter discard

Instructions

  • In a large mixing bowl, combine flour, rolled oats, brown sugar, ground cinnamon, and kosher salt. Mix well until evenly combined.
    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 kosher salt
  • Add cubed butter and sourdough discard to the dry mixture. Using your fingertips, a pastry cutter, or a fork, mix until no dry flour remains and the streusel sticks together when pressed.
    ½ cup (113 grams or 1 stick) unsalted butter, ¼ cup (50 grams) sourdough starter discard
  • Use the streusel topping immediately or refrigerate for later use.

Notes

  • Yield: Enough for one fruit crisp, pie, or 12 standard-sized muffins.
  • Storage: Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3.5g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 74mg | Potassium: 61mg | Fiber: 2g | Sugar: 6g | Calcium: 18mg | Iron: 0.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Discard Pie Crust

This Sourdough Discard Pie Crust is beautifully flaky with a subtle sourdough flavor. Made by hand, it's an easy, all-butter pie crust recipe that requires no special equipment and is perfect for both savory and sweet pies, galettes, and more.

Sourdough pie crust in a 9-inch pie plate with a decorative edge.

Homemade pie is one of my favorite desserts to make, especially during holidays like Thanksgiving and Christmas. It always stands out on the dessert table and gets guests excited to dig in.

While I've traditionally used a simple all-butter pie crust for my pies, I’ve recently started adding sourdough discard to my recipe for a fun twist.

The discard adds a subtle tangy flavor that complements both sweet and savory dishes. Plus, it’s a fantastic way to use up excess sourdough discard and reduce waste.

This sourdough discard pie crust recipe is easy to make and turns out perfectly flaky every time. It's great for making my sourdough apple pie and Dutch oven chicken pot pie. It’s also perfect for galettes, hand pies, pop tarts, and more.

I can't wait for you to try it this holiday season. I hope you love it as much as I do!

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

Ingredients & Substitutions

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

  • Sourdough Discard- Adds a nice tangy flavor to your pie crust. The older your sourdough starter discard is, the stronger that flavor will be.
  • All-Purpose Flour- Creates a pie crust with a tender, delicate texture. You can also use pastry flour or replace a bit of it with whole wheat flour, but be ready to add a little more water if you do.
  • Butter- Keep your butter as cold as possible before adding it to the dough. This helps create flaky layers, so you want to avoid melting it until baking time.
  • Kosher Salt- Enhances the flavor of your dough. If you're using table salt, use half the amount!
  • Granulated Sugar- A little sugar balances the flavor without making it sweet. If you’re making a savory pie, feel free to skip the sugar.
  • Ice Water- Using ice water keeps the butter cold, and mixing the sourdough discard with it helps everything blend together more easily.
The ingredients to make sourdough pie crust. Each ingredient is labeled with text. They include ice water, kosher salt, all-purpose flour, sourdough discard, butter, and sugar.

Tips for Success

  • Keep ingredients cold. To get the flakiest sourdough pie crust, keep all your ingredients as cold as possible until you're ready to bake.
  • Measure ingredients accurately. For best results, use a kitchen scale to measure your ingredients in grams.
  • Avoid overworking the dough. Mix the ingredients just until combined. Overworking the dough can lead to a tough crust instead of a tender one.
  • Use plastic wrap. Use a piece of plastic wrap and a rolling pin to press the dough into a rectangle about 1 inch thick. This way, you won't have to touch it with your warm hands.
  • Let it rest. After mixing, chill the dough for at least 30 minutes to hydrate the flour and relax the gluten. After fitting it into the pie pan, let it rest for another 10-15 minutes in the freezer to prevent shrinking.
  • Make ahead. You can prepare this sourdough pie crust up to 3 days in advance and store it in the refrigerator, or freeze it for up to 3 months.

How to Make Sourdough Pie Crust

Here is how to make sourdough discard pie crust.

Step 1: Combine dry ingredients. In a large mixing bowl, whisk together the flour, sugar, and salt.

Flour, kosher salt, and sugar mixed together in a bowl.

Step 2: Cut in the butter. Add the cold butter cubes to the dry ingredients. Use your fingertips, a pastry cutter, or a fork to blend the butter into the flour until the mixture resembles coarse sand, with some larger butter pieces still visible. It should be crumbly but hold together slightly when pressed.

Cold butter cut into the flour mixture in a bowl.
A hand showing how the butter and flour mixture should hold together lightly when pressed.

Step 3: Add remaining ingredients. In a separate bowl, whisk together the sourdough discard and 3 tablespoons of ice water. Gently stir this mixture into the butter-flour until most of the flour is moistened, being careful not to overwork the dough. If the dough seems dry, add up to 1 more tablespoon of ice water, adding it ½ tablespoon at a time.

Ice water and sourdough discard added to the butter and flour mixture.
A hand showing the texture of the pie dough after the water and sourdough discard are mixed in.

Step 4: Divide dough. Lay two sheets of plastic wrap on a clean work surface. Transfer half of the dough onto each sheet. Use the plastic wrap to gently press each piece together, then wrap them up. Use a rolling pin to flatten each wrapped piece into a 1-inch thick rectangle.

The pie dough dumped out onto a piece of plastic wrap.
The sourdough pie dough shaped into a rectangle using the plastic wrap and a rolling pin.

Step 5: Rest the dough. Refrigerate the dough for at least 30 minutes before using it for your recipe. This resting period allows the flour to fully hydrate, improving the texture and making it easier to work with. Use the dough as desired.

The finished sourdough pie crust before resting in the refrigerator.

How to Blind Bake a Pie Crust

Blind baking is a method used to fully or partially bake a pie dough before you add filling. It's quite simple, as long as you keep a few things in mind. Here are the steps I use to par-bake pie crust:

  • Step 1: Chill the dough. After rolling out the pie dough and placing it in the pie plate, refrigerate it for 30 minutes. This helps prevent the edges from shrinking during baking.
  • Step 2: Weigh down the dough. While the dough is chilling, preheat the oven to 375°F. Line the chilled dough with parchment paper, then fill it with pie weights, dry beans, or uncooked rice.
  • Step 3: Bake the dough. Bake the crust with the weights for about 15 minutes, until the edges begin to brown. Carefully remove the parchment paper and weights.
  • Step 4: Dock the pie crust. Use a fork to poke holes across the bottom of the crust. Bake for an additional 7-8 minutes for a partially baked crust, or about 15 minutes for a fully baked one.

How to Store

Store your prepared pie dough wrapped tightly in plastic wrap in the refrigerator for 2-3 days. If you need to keep it longer, place the wrapped dough in a freezer-safe container and freeze it for up to 3 months.

Thaw the dough overnight in the refrigerator or let it sit at room temperature for about 30 minutes.

Sourdough discard pie dough pressed into a 9-inch pie plate.

Using Your Sourdough Discard Pie Crust

Sourdough pie crust is perfect for a variety of recipes, such as a classic sourdough apple pie, comforting Dutch oven chicken pot pie, or a festive pumpkin pie for Thanksgiving.

You can also use it to create delicious galettes, pop tarts, hand pies, and so much more!

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 pie crust in a 9-inch pie plate with a decorative edge.
Print Pin Save

Sourdough Discard Pie Crust

This Sourdough Discard Pie Crust is beautifully flaky with a subtle sourdough flavor. Made by hand, it's an easy, all-butter pie crust recipe that requires no special equipment and is perfect for both savory and sweet pies, galettes, and more.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 0 minutes
Rest Time 30 minutes
Total Time 50 minutes
Servings 2 9-inch pie crusts
Calories 1523kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 ¾ cups (330 grams) all-purpose flour plus more for dusting
  • 1 tablespoon (12 grams) granulated sugar optional for savory pies
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks or 226 grams) unsalted butter cold, cut into ½-inch cubes
  • ½ cup (100 grams) sourdough starter discard
  • 3-4 tablespoons ice water

Instructions

  • In a large mixing bowl, whisk together the flour, sugar, and salt.
    2 ¾ cups (330 grams) all-purpose flour, 1 teaspoon kosher salt, 1 tablespoon (12 grams) granulated sugar
  • Add the cold butter cubes to the dry ingredients. Use your fingertips, a pastry cutter, or a fork to blend the butter into the flour until the mixture resembles coarse sand, with some larger butter pieces still visible. It should be crumbly but hold together slightly when pressed.
    1 cup (2 sticks or 226 grams) unsalted butter
  • In a separate bowl, whisk together the sourdough discard and 3 tablespoons of ice water. Gently stir this mixture into the butter-flour until most of the flour is moistened, being careful not to overwork the dough. If the dough seems dry, add up to 1 more tablespoon of ice water, adding it ½ tablespoon at a time.
    ½ cup (100 grams) sourdough starter discard, 3-4 tablespoons ice water
  • Lay two sheets of plastic wrap on a clean work surface. Transfer half of the dough onto each sheet. Use the plastic wrap to gently press each piece together, then wrap them up. Use a rolling pin to flatten each wrapped piece into a 1-inch thick rectangle.
  • Refrigerate the dough for at least 30 minutes before using it for your recipe. This resting period allows the flour to fully hydrate, improving the texture and making it easier to work with.
  • Use the dough as desired, following the cooking instructions for your chosen recipe.

Notes

  • Storage: Store pie dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 19-inch pie crust | Calories: 1523kcal | Carbohydrates: 151g | Protein: 26g | Fat: 92g | Saturated Fat: 57g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26.5g | Trans Fat: 4g | Cholesterol: 243mg | Sodium: 575mg | Potassium: 118mg | Fiber: 5g | Sugar: 6g | Calcium: 37mg | Iron: 0.9mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Brioche Buns

These Sourdough Brioche Buns are super soft and fluffy, with a rich, buttery flavor that makes them perfect for any sandwich or burger.

Sourdough brioche buns on a linen cloth. One of the buns is sliced in half to show the soft texture.

After perfecting my sourdough brioche bread, I realized the same dough could easily be turned into buns (duh!). So instead of a loaf pan, I baked the dough balls in a 9"x13" baking dish. And it was a total success!

Making the dough does take a little time and effort, but the results are so worth it.

These sourdough brioche buns are soft and pillowy on the inside with a golden, slightly crispy exterior and a rich, buttery flavor. They’re perfect for sandwiches, burgers, or just enjoying as-is.

Plus, they freeze beautifully. So you can make a big batch ahead for summer cookouts, picnics, or any time you want a homemade brioche bun. You'll never want store-bought rolls again.

I can’t wait for you to try these—I just know they’re going to be a new favorite!

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- Since this recipe depends on the sourdough starter for leavening, use an active starter or "fresh" discard from a strong, mature starter for the best results.
  • All-Purpose Flour- All-purpose flour provides just the right amount of gluten to help the brioche buns rise beautifully while keeping them tender, soft, and not too chewy.
  • Whole Milk- Adds richness and moisture for a soft, tender texture. While you can use other types of milk, whole milk works best.
  • Eggs- Using cold eggs helps cool down the tangzhong mixture.
  • Butter- Adding the butter at the end of kneading lets us build enough gluten before the fat inhibits gluten formation. Add the butter slowly, allowing each piece to fully mix in before adding more.
  • Granulated Sugar- A bit of sugar gives the buns a subtly sweet taste.
  • Ice Water- Ice water helps to keep the dough cool after the addition of the scalded milk and tangzhong.
  • Kosher Salt- Enhances the flavor of the buns. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton's or table salt, use half the amount or measure by weight.
  • Sesame Seeds- Optional for topping.
The ingredients to make sourdough brioche. Each ingredient is labeled with text. They include sourdough starter, sugar, eggs, ice water, salt, all-purpose flour, whole milk, and butter.

Tips for Success

  • Use an active starter. For the best rise, use a bubbly, active sourdough starter. The rich ingredients in brioche bun dough need strong yeast activity for soft, fluffy buns.
  • Measure ingredients accurately. For best results, use a kitchen scale to measure your ingredients.
  • Be patient. Sourdough brioche dough takes a little more effort to make. It also rises slower than traditional sourdough because of the heavy ingredients like butter, eggs, and milk. Allow extra time for the dough to rise both during bulk fermentation and proofing.
  • Shape tightly. Form the dough into tight balls with good surface tension to help the buns rise upward rather than outward in the oven.

How to Make Sourdough Brioche Buns

Learn how to make your own sourdough brioche rolls using these step-by-step instructions (with pictures!).

Step 1: Make tangzhong. Warm milk to 180°F. Whisk in ¼ cup flour over low heat until thick like mashed potatoes. Transfer to stand mixer and let cool.

A thermometer in a pot of milk showing that the milk is 180 degrees Fahrenheit.
Tangzhong in a stainless steel pot with a whisk in it.

Step 2: Mix dough. Whisk ice water and cold eggs into the cooled tangzhong, then add flour and sourdough starter. Knead on low until combined, rest 5 minutes. Then add sugar and salt and knead for 15 minutes until smooth. Add softened butter 1 tablespoon at a time, letting each piece fully incorporate.

Milk, ice water, tangzhong, and eggs whisked together in the bowl of a stand mixer.
All-purpose flour, water, milk, tangzhong, eggs, and sourdough discard mixed together in a stand mixer bowl with dough hook attachment.
The sourdough discard cinnamon roll dough after adding butter in the bowl of a stand mixer with dough hook attachment.

Step 3: Bulk fermentation. Transfer dough to a bowl or straight-sided container. Cover and rise at room temp until doubled (4–12+ hours depending on temperature).

Sourdough discard cinnamon roll dough in a green bowl before bulk fermentation.
Sourdough discard cinnamon roll dough in a green mixing bowl after bulk fermentation.

Step 4: Shape dough. Line a 9"x13" baking pan. Divide dough into 8 pieces, shape into tight balls, pinch seams, and place seam-side-down in the pan in 2 rows of 4

Sourdough brioche dough divided into small pieces on a wooden counter.
Sourdough brioche dough shaped into balls.

Step 5: Proof. Cover and proof 2–4 hours at room temp, or refrigerate overnight and then proof before baking.

Four sourdough brioche buns on a parchment-lined baking sheet before proofing.
Four sourdough brioche buns on a parchment-lined baking sheet after proofing.

Step 6: Bake. Preheat oven to 375°F. Brush the dough with egg wash and bake 40–45 minutes until golden brown. Cool before slicing and serving.

Four baked sourdough brioche buns on a parchment-lined baking sheet.

How to Store

Store sourdough brioche buns in an airtight container at room temperature for about 3-4 days.

For longer storage, you can freeze the buns for up to 3 months in a freezer-safe bag or container. When ready to use, thaw them at room temperature or warm briefly in the oven.

Serving Suggestions

These sourdough brioche buns are perfect for sandwiches and burgers—try them with turkey burgers, turkey sandwiches, or egg breakfast sandwiches.

You can also cube them for recipes like sage stuffing, French toast casserole, egg breakfast casserole, or even homemade croutons.

Three sourdough brioche buns stacked on top of each other. There are two more buns 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 Recipes

📖 Recipe

Sourdough brioche buns on a linen cloth. One of the buns is sliced in half to show the soft texture.
Print Pin Save
5 from 2 votes

Sourdough Brioche Buns

These Sourdough Brioche Buns are super soft and fluffy, with a rich, buttery flavor that makes them perfect for any sandwich or burger.
Course Bread, Sandwich
Cuisine French
Prep Time 10 hours
Cook Time 30 minutes
Cool Time 1 hour
Total Time 11 hours 30 minutes
Servings 8 buns
Calories 423kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • ¾ cup (180 grams) whole milk
  • 4 ¼ cups (510 grams) all-purpose flour
  • ¼ cup (60 grams) ice-cold water
  • 3 large (150 grams) cold eggs
  • ½ cup (100 grams) active sourdough starter or "fresh" discard (may make the dough take longer to rise)
  • ¼ cup (50 grams) granulated sugar
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt if using Morton's or table salt, reduce volume by half or measure by weight
  • ½ cup (113 grams or 1 stick) unsalted butter softened
  • 1 egg + 1 tablespoons of water for egg wash
  • Sesame seeds optional, for sprinkling on top

Instructions

  • About 6–12 hours before mixing the dough, feed your sourdough starter so it’s bubbly, active, and doubled in size. Rise time depends on your kitchen temperature; around 6 hours in a warm space (75°F) or up to 12+ hours if cooler (65–68°F).
  • In a small saucepan over medium heat, warm the milk until it reaches 180℉. Hold at this temperature for one minute.
    ¾ cup (180 grams) whole milk
  • Add ¼ cup (30 grams) of flour to the milk in the saucepan. Whisk over low heat until the mixture thickens and resembles mashed potatoes. Transfer this tangzhong to the stand mixer bowl and allow to cool to about 90℉.
  • Add the ice water and whisk into the tangzhong. Then add the cold eggs, whisking until mostly combined. Add the remaining 4 cups (480 grams) of flour and the sourdough starter. Attach the dough hook and knead on low speed until the dough just comes together. Cover and let it rest for 5 minutes.
    ¼ cup (60 grams) ice-cold water, 3 large (150 grams) cold eggs, ½ cup (100 grams) active sourdough starter
  • Add the sugar and salt to the dough. Knead on medium-low speed for about 15 minutes, or until the dough pulls cleanly away from the sides of the bowl. With the mixer running on low to medium-low, add the softened butter one tablespoon at a time, allowing each piece to fully incorporate before adding the next. The dough may separate but will come back together.
    ¼ cup (50 grams) granulated sugar, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt, ½ cup (113 grams or 1 stick) unsalted butter
  • Transfer the dough to a straight-sided container or clean bowl. Cover and let rise at room temperature until doubled in size, about 4-12 hours or longer. (Rise time can vary based on dough and kitchen temperature.)
  • Line a 9"x13" baking pan with parchment paper and set aside.
  • Transfer the dough to a lightly floured surface and divide it into 8 equal pieces. Shape each piece into a rectangle, then gather the edges up in the center to form a dumpling shape. Flip it over so the seam side is down and roll it into a tight ball. Pinch the bottom to seal.
  • Place the dough balls into the prepared pan in two rows of four. Cover and let proof for about 2-4 hours, or until very puffy. Alternatively, refrigerate the dough overnight, then proof at room temperature before baking.
  • Approximately 20 minutes before the dough is done proofing, preheat your oven to 375℉. Prepare an egg wash by whisking together the egg and water.
    1 egg + 1 tablespoons of water
  • Lightly brush each bun with the egg wash and sprinkle with sesame seeds (if using). Bake in the preheated oven for 30-35 minutes, or until golden brown.
    Sesame seeds
  • Transfer buns to a wire cooling rack and allow them to cool completely before slicing and serving.

Notes

  • Storage: Store buns in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 1bun | Calories: 423kcal | Carbohydrates: 61g | Protein: 12.5g | Fat: 14.5g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4.5g | Trans Fat: 0.5g | Cholesterol: 103mg | Sodium: 535mg | Potassium: 80mg | Fiber: 2g | Sugar: 7.5g | Calcium: 41mg | Iron: 0.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Brioche Bread

This Sourdough Brioche Bread is incredibly soft and fluffy with a rich, buttery flavor. It’s perfect for the holidays and great for making French toast, sandwiches, and Thanksgiving stuffing.

A loaf of sourdough brioche on a wooden cutting board. Half of the loaf is cut into 5 slices.

I’ve always loved brioche—the soft, fluffy texture, the slightly sweet, buttery richness. Honestly, I could eat a whole loaf just as it is.

But it wasn’t until I started making my own with sourdough that I really appreciated what goes into it.

Sourdough brioche does take a bit of effort. The rich ingredients slow the rise, and the dough needs some extra kneading.

The results are so worth it, though. Especially for the holidays (hello, French toast casserole for Christmas brunch or stuffing for Thanksgiving!).

Whatever the occasion, I hope you try this sourdough brioche recipe 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.

  • Sourdough Starter- Since this recipe relies on the sourdough starter for leavening, it's best to use an active sourdough starter or "fresh" discard from a very strong starter.
  • All-Purpose Flour- All-purpose flour provides enough gluten to help the brioche bread rise well while keeping it tender, soft, and not too chewy.
  • Whole Milk- Adds richness and moisture to the dough, creating a soft and tender texture. You can substitute it with other types of milk, but whole milk works best for flavor and texture.
  • Eggs- Using cold eggs helps cool down the tangzhong mixture.
  • Butter- Adding the butter at the end of kneading lets us build enough gluten before the fat inhibits gluten formation. Add the butter slowly, allowing each piece to fully mix in before adding more.
  • Granulated Sugar- Just a little sugar gives the dough a hint of sweetness.
  • Ice Water- Ice water helps to cool the dough and adds moisture.
  • Kosher Salt- Enhances the flavor of the dough. I use Diamond Crystal (2.8 g per tsp). For Morton’s or table salt, use half the amount or weigh it.
The ingredients to make sourdough brioche. Each ingredient is labeled with text. They include sourdough starter, sugar, eggs, ice water, salt, all-purpose flour, whole milk, and butter.

Tips for Success

  • Use an active starter. For the best rise, use a bubbly, active sourdough starter. The rich ingredients in brioche dough require strong yeast activity to achieve a tall, fluffy loaf.
  • Measure ingredients accurately. To ensure you get the right dough consistency, use a kitchen scale to measure your ingredients.
  • Take your time making the dough. It takes about an hour from start to finish to make the dough. Each step is important for getting the best final result, so don't rush the process.
  • Be patient. Sourdough brioche dough rises slower than traditional sourdough bread because of the heavy ingredients like butter, eggs, and milk. Allow extra time for the dough to rise both during bulk fermentation and proofing.
  • Use an aluminum baking pan. An aluminum loaf pan helps cook the brioche evenly and gives it a nice, golden brown color all the way around.

How to Make Sourdough Brioche Bread

Make homemade brioche using sourdough starter with these simple step-by-step instructions (and pictures!).

Step 1: Make tangzhong. Warm milk to 180°F. Whisk in ¼ cup flour over low heat until thick like mashed potatoes. Transfer to stand mixer and let cool.

A thermometer in a pot of milk showing that the milk is 180 degrees Fahrenheit.
Tangzhong in a stainless steel pot with a whisk in it.

Step 2: Mix dough. Whisk ice water and cold eggs into the cooled tangzhong, then add flour and sourdough starter. Knead on low until combined, rest 5 minutes. Then add sugar and salt and knead for 15 minutes until smooth. Add softened butter 1 tablespoon at a time, letting each piece fully incorporate.

Milk, ice water, tangzhong, and eggs whisked together in the bowl of a stand mixer.
All-purpose flour, water, milk, tangzhong, eggs, and sourdough discard mixed together in a stand mixer bowl with dough hook attachment.
The sourdough discard cinnamon roll dough after adding butter in the bowl of a stand mixer with dough hook attachment.

Step 3: Bulk fermentation. Transfer dough to a bowl or straight-sided container. Cover and rise at room temp until doubled (4–12+ hours depending on temperature).

      Sourdough discard cinnamon roll dough in a green bowl before bulk fermentation.
      Sourdough discard cinnamon roll dough in a green mixing bowl after bulk fermentation.

      Step 4: Shape dough. Grease a 9"x5" loaf pan. Divide dough into 8 pieces, shape into tight balls, pinch seams, and place seam-side-down in the pan in 2 rows of 4.

      Sourdough brioche dough divided into small pieces on a wooden counter.
      Sourdough brioche dough shaped into balls.

      Step 5: Proof. Cover and proof 2–4 hours at room temp, or refrigerate overnight and then proof before baking.

      Eight sourdough brioche dough balls lined up two by four in a standard loaf pan.
      A sourdough brioche bread loaf after proofing in a loaf pan.

      Step 6: Bake. Preheat oven to 375°F. Brush the dough with egg wash and bake 40–45 minutes until golden brown.

      A baked loaf of sourdough brioche bread in a loaf pan.

      Step 7: Cool. Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.

      A loaf of sourdough brioche cut into slices on a bamboo cutting board with a bread knife to the left.

      How to Store

      Store sourdough brioche at room temperature for about 3 to 4 days in an airtight container or wrap it tightly in plastic wrap.

      For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw it at room temperature or toast slices directly from the freezer.

      Serving Suggestions

      Turn this sourdough brioche bread into brunch with French toast, a French toast casserole, or a savory breakfast bake.

      Or use it for sandwiches—BLT, turkey, grilled cheese, or bacon and egg.

      A whole loaf of sourdough brioche 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 loaf of sourdough brioche on a wooden cutting board. Half of the loaf is cut into 5 slices.
      Print Pin Save

      Sourdough Brioche Bread

      This Sourdough Brioche Bread is incredibly soft and fluffy with a rich, buttery flavor. It’s perfect for the holidays and great for making French toast, sandwiches, and Thanksgiving stuffing.
      Course Bread
      Cuisine French
      Prep Time 10 hours
      Cook Time 45 minutes
      Cool Time 2 hours
      Total Time 12 hours 45 minutes
      Servings 16 slices
      Calories 212kcal
      Author Ashley Petrie, RDN, LDN

      Equipment

      Ingredients

      • ¾ cup (180 grams) whole milk
      • 4 ¼ cups (510 grams) all-purpose flour
      • ¼ cup (60 grams) ice-cold water
      • 3 large (150 grams) cold eggs
      • ½ cup (100 grams) active sourdough starter
      • ¼ cup (50 grams) granulated sugar
      • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt if using Morton's brand or table salt, reduce volume by half or measure by weight
      • ½ cup (113 grams or 1 stick) unsalted butter softened
      • 1 egg + 1 tablespoon water for egg wash

      Instructions

      • About 6–12 hours before mixing the dough, feed your sourdough starter so it’s bubbly, active, and doubled in size. Rise time depends on your kitchen temperature; around 6 hours in a warm space (75°F) or up to 12+ hours if cooler (65–68°F).
      • In a small saucepan over medium heat, warm the milk until it reaches 180℉. Hold at this temperature for one minute.
        ¾ cup (180 grams) whole milk
      • Add ¼ cup (30 grams) of flour to the milk in the saucepan. Whisk over low heat until the mixture thickens and resembles mashed potatoes. Transfer this tangzhong to the stand mixer bowl and allow to cool to about 90℉.
      • Add the ice water and whisk into the tangzhong. Then add the cold eggs, whisking until mostly combined. Add the remaining 4 cups (480 grams) of flour and the sourdough starter. Attach the dough hook and knead on low speed until the dough just comes together. Cover and let it rest for 5 minutes.
        ¼ cup (60 grams) ice-cold water, 3 large (150 grams) cold eggs, ½ cup (100 grams) active sourdough starter
      • Add the sugar and salt to the dough. Knead on medium-low speed for about 15 minutes, or until the dough pulls cleanly away from the sides of the bowl. With the mixer running on low to medium-low, add the softened butter one tablespoon at a time, allowing each piece to fully incorporate before adding the next. The dough may separate but will come back together.
        ¼ cup (50 grams) granulated sugar, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt, ½ cup (113 grams or 1 stick) unsalted butter
      • Transfer the dough to a straight-sided container or clean bowl. Cover and let rise at room temperature until doubled in size, about 4-12 hours or longer. (Rise time can vary based on dough and kitchen temperature.)
      • Lightly grease a standard 9"x5" loaf pan with butter and set aside.
      • Transfer the dough to a lightly floured surface and divide it into 8 equal pieces. Shape each piece into a rectangle, then gather the edges up in the center to form a dumpling shape. Flip it over so the seam side is down and roll it into a tight ball. Pinch the bottom to seal.
      • Place the dough balls into the prepared loaf pan in two rows of four. Cover and let proof for about 2-4 hours, or until it rises to the top of the loaf pan. Alternatively, refrigerate the dough overnight, then proof at room temperature before baking.
      • Approximately 20 minutes before the dough is done proofing, preheat your oven to 375℉. Prepare an egg wash by whisking together the egg and water.
        1 egg + 1 tablespoon water
      • Brush the dough lightly with the egg wash. Bake in the preheated oven for 40-45 minutes, or until the top is deeply golden brown.
      • Allow the bread to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.

      Notes

      • Storage: Store bread in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

      Nutrition

      Serving: 1slice | Calories: 212kcal | Carbohydrates: 30.5g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 51mg | Sodium: 268mg | Potassium: 40mg | Fiber: 1g | Sugar: 4g | Calcium: 20mg | Iron: 0.2mg
      Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

      Cranberry Walnut Sourdough Bread

      This Cranberry Walnut Sourdough Bread is packed with toasted walnuts and chewy dried cranberries. Its crunchy, hearty texture and sweet, nutty flavor make it the perfect loaf for fall.

      Three slices of cranberry walnut sourdough bread.

      When I think of fall, pumpkin spice and apple are usually the first flavors that come to mind. But since I live in an area famous for cranberries, I can never resist adding cranberry treats to my fall lineup.

      If you're looking for a filling sourdough loaf that will keep you satisfied after breakfast, this cranberry walnut sourdough bread is perfect. With toasted walnuts, dried cranberries, and a touch of whole wheat flour, it’s hearty, crunchy, nutty, and slightly sweet - everything a great sourdough bread should be.

      After experimenting with dough hydration and mix-ins, I settled on a 75% hydration dough with up to 1 ½ cups of total mix-ins. Anything less than 75% hydration made the dough difficult to work with, as the cranberries and whole wheat flour absorbed too much moisture.

      I enjoy this bread toasted for breakfast with butter, cream cheese, or peanut butter. It also makes excellent turkey sandwich bread - perfect for those Thanksgiving leftovers!

      I hope you give my cranberry walnut sourdough bread recipe a try this fall 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.

      • Bread Flour- Bread flour has more protein than all-purpose flour, which helps the dough rise better and gives the bread a nice chewy texture.
      • Whole Wheat Flour- I like to include a bit of whole wheat flour for a heartier texture and a hint of nutty flavor. Feel free to substitute it with more bread flour or even rye flour if you prefer.
      • Active Sourdough Starter- A strong, active sourdough starter is crucial for achieving a good rise, especially with the added mix-ins like cranberries and walnuts.
      • Water- This dough is 75% hydration. I found that using less water made it difficult to work with since the whole wheat flour and dried cranberries absorb some of the moisture. Feel free to adjust the hydration to suit your preference.
      • Kosher Salt- Salt enhances the flavor of the bread. If using table salt, measure by weight or use half the amount.
      • Walnuts- Toasting the walnuts improves their flavor and adds a nice crunch. Make sure they are cool before mixing into the dough.
      • Dried Cranberries- Add sweetness and chewiness. You can also use other dried fruits if you prefer.
      The ingredients to make cranberry walnut sourdough bread. Each ingredient is labeled with text. They include bread flour, whole wheat flour, sourdough starter, kosher salt, water, walnuts, and dried cranberries.

      Tips for Success

      • Use an active starter. Make sure your sourdough starter is healthy and active. This is key to getting a good rise, especially with heavier mix-ins like walnuts and cranberries.
      • Weigh your ingredients. For the best results, use a scale to weigh your ingredients accurately.
      • Don't add hot walnuts. Let the walnuts cool completely before adding them to the dough if you're toasting them. Adding hot walnuts can raise the dough's temperature, which could speed up fermentation more than you'd like.
      • Be patient. Don't rush the dough, especially during bulk fermentation. Instead of focusing on time, watch for the dough to double in size and develop fermentation bubbles on the surface.
      • Preheat the Dutch oven. Heat your Dutch oven in a 450°F oven for a minimum of 45-60 minutes before baking.

      How to Make Cranberry Walnut Sourdough Bread

      Here is how to make sourdough bread with cranberries and walnuts.

      Feed Starter

      • The night before or on the morning of baking, feed your sourdough starter. It should become active and bubbly within 6-12 hours at room temperature (70-75°F).
      The top of a bubbly sourdough starter in a small jar.

      Mix Dough

      • In a large mixing bowl, combine the bread flour, whole wheat flour, water, sourdough starter, and kosher salt.
      • Mix until all the ingredients are well combined and no dry flour remains.
      • Cover the bowl and let the dough rest for 30 minutes.
      • While the dough is resting, chop the walnuts and toast them lightly in a skillet over low heat. In a small bowl, toss the toasted walnuts with the dried cranberries. Let the walnuts cool before adding them to the dough.
      Sourdough bread dough in a mixing bowl.

      Stretch and Folds + Add Mix-Ins

      • After the 30-minute rest, start your first set of stretch and folds.
      • Sprinkle ¼ of the cranberries and walnuts on top of the dough. Lightly wet your hand, then grab one edge of the dough, pull it up as far as it stretches, and fold it over onto itself and the mix-ins.
      • Rotate the bowl 90 degrees and repeat, adding another ¼ of the cranberries and walnuts on top of the dough and folding it over. Repeat this process two more times around the dough until all the cranberries and walnuts are added.
      • Gather the dough into a ball and flip it over so the folds are on the bottom of the bowl. Cover and let the dough rest for 30 minutes.
      • Repeat the stretch and fold process 3 more times (for a total of 4 sets), with 30-minute rests between each set.
      Dried cranberries and chopped walnuts on sourdough bread dough with a hand stretching and folding the dough over itself.
      Dried cranberries and walnuts being stretched and folded into sourdough bread dough.

      Bulk Fermentation

      • Cover the dough and let it rise at room temperature (70-75°F) until it has doubled in size and has visible fermentation bubbles on the surface. This will take about 4-6 hours, but can vary.
      Cranberry walnut sourdough bread in a mixing bowl before bulk fermenting.
      Cranberry walnut sourdough bread in a mixing bowl after bulk fermenting.

      Pre-Shape

      • Turn the dough out onto a lightly floured surface and gently pull it into a rectangle.
      • Starting with one of the short edges of the rectangle, pull and stretch it, then fold it over towards the center of the dough. Repeat with the opposite short edge of the rectangle, bringing it over to meet the first fold in the center.
      • Next, take one of the longer edges of the rectangle and gently pull it out and up slightly. Then, fold it over toward the center of the dough. Repeat with the opposite edge.
      • Flip the dough seam-side down, and shape it into a round ball by tucking the edges underneath and rotating it to create surface tension. Cover and rest for 15-20 minutes.
      Fermented cranberry walnut sourdough bread dough on a lightly floured counter.
      Cranberry walnut sourdough bread dough being shaped on a counter.

      Final Shape

      • Lightly sprinkle flour on top of the dough, then gently flip it over so the seam side is facing up.
      • Repeat the shaping process to create more tension in the dough, forming it into a round ball again. Let the dough rest seam-side down on the counter for 1-2 minutes.
      • Generously dust a 9-inch round banneton (or tea towel-lined bowl) with rice flour. Transfer the dough to your proofing basket with the seam facing up, pinching the seam closed to seal.
      • Cover your proofing basket and transfer the dough to the refrigerator. Let the dough ferment in the refrigerator overnight or for 12-16 hours to enhance the sour flavor and help hold its shape.
      A shaped walnut cranberry sourdough bread dough.
      Cranberry walnut sourdough bread dough shaped in a batard basket.

      Bake the Bread

      • About an hour before baking, preheat the oven to 450°F with a lidded Dutch oven inside.
      • Turn the dough out onto a bread sling or parchment paper. Score it along one side about ½-inch deep.
      • Drop a couple of ice cubes into the hot Dutch oven just before baking to create steam. Carefully transfer your dough (on the bread sling or parchment paper) into the preheated Dutch oven. Immediately cover the Dutch oven and place it back into the oven to trap the steam.
      • Bake the bread covered for 40 minutes. After 40 minutes, remove the lid to allow the bread to brown. Continue baking uncovered for an additional 5-10 minutes, or until it reaches your desired level of darkness. The fat and sugar from the walnuts and cranberries might make this bread brown faster than a plain sourdough loaf.
      • Remove the bread from the Dutch oven and let it cool on a rack for at least 2 hours before slicing.
      A walnut cranberry sourdough bread dough shaped as a batard with one long score down the left side. The dough is on a bread sling ready to be baked.
      A loaf of cranberry walnut sourdough bread cooling on a wire rack.

      Baker's Schedule

      Here is an example of a schedule you can use to make this walnut cranberry sourdough bread.

      Day 1

      8:00 AM: Feed Sourdough Starter.

      2:00 PM: Mix Dough.

      2:30-4:30 PM: Stretch & Folds + Add Mix-Ins.

      4:30-8:30 PM: Bulk Fermentation.

      8:30-8:50 PM: Pre-Shape.

      8:50 PM: Final Shape.

      9:00 PM-10:00 AM (Next Day): Cold Ferment.

      Day 2

      9:00-10:00 AM: Preheat Dutch Oven.

      10:00-10:45 AM: Score and Bake.

      10:45-12:45 PM: Cool.

      Note: Timing will vary based on your sourdough starter, the temperature of the dough, and the temperature and humidity of your kitchen.

      How to Store

      For the freshest flavor, enjoy your cranberry walnut sourdough bread within the first 24-48 hours after baking.

      You can store an uncut sourdough loaf at room temperature for up to 4 days.

      Once sliced, store the bread in an airtight container for up to 3 days at room temperature. Then, freeze for up to 3 months. Slices can be thawed at room temperature or in the microwave.

      🍞 Quick Tip: Avoid refrigerating sourdough bread, as the cool, dry environment can cause it to become stale quickly. Instead, freeze any bread you won’t eat within a few days to preserve freshness.

      A whole loaf of walnut cranberry 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

      Three slices of cranberry walnut sourdough bread.
      Print Pin Save
      4.50 from 2 votes

      Cranberry Walnut Sourdough Bread

      This Cranberry Walnut Sourdough Bread is packed with toasted walnuts and chewy dried cranberries. Its crunchy, hearty texture and sweet, nutty flavor make it the perfect loaf for fall.
      Course Bread
      Cuisine American
      Prep Time 1 day 1 hour
      Cook Time 45 minutes
      Cool Time 2 hours
      Total Time 1 day 3 hours 45 minutes
      Servings 12 slices
      Calories 235kcal
      Author Ashley Petrie, RDN, LDN

      Equipment

      Ingredients

      • 420 grams (3 ½ cups) bread flour
      • 80 grams (⅔ cup) whole wheat flour
      • 375 grams (1 ½ cups) water 80-90℉
      • 100 grams (½ cup) active sourdough starter
      • 10 grams (2 ½ teaspoons) kosher salt
      • 60-90 grams (½-¾ cup) chopped walnuts toasted
      • 60-90 grams (½-¾ cup) dried cranberries
      • Rice flour for dusting proofing basket
      • 2 ice cubes for steam

      Instructions

      • The night before or on the morning of baking, feed your sourdough starter. It should become active and bubbly within 6-12 hours at room temperature (70-75°F).
      • In a large mixing bowl, combine the bread flour, whole wheat flour, water, sourdough starter, and kosher salt. Mix until all the ingredients are well combined and no dry flour remains. Cover the bowl and let the dough rest for 30 minutes.
        420 grams (3 ½ cups) bread flour, 80 grams (⅔ cup) whole wheat flour, 375 grams (1 ½ cups) water, 100 grams (½ cup) active sourdough starter, 10 grams (2 ½ teaspoons) kosher salt
      • While the dough is resting, chop the walnuts and toast them lightly in a skillet over low heat. In a small bowl, toss the toasted walnuts with the dried cranberries. Let the walnuts cool before adding them to the dough.
        60-90 grams (½-¾ cup) dried cranberries, 60-90 grams (½-¾ cup) chopped walnuts
      • After the 30-minute rest, start your first set of stretch and folds. Sprinkle ¼ of the cranberries and walnuts on top of the dough. Lightly wet your hand, then grab one edge of the dough, pull it up as far as it stretches, and fold it over onto itself and the mix-ins. Rotate the bowl 90 degrees and repeat, adding another ¼ of the cranberries and walnuts on top of the dough and folding it over. Repeat this process two more times around the dough until all the cranberries and walnuts are added. Gather the dough into a ball and flip it over so the folds are on the bottom of the bowl. Cover and let the dough rest for 30 minutes. Repeat the stretch and fold process 3 more times (for a total of 4 sets), with 30-minute rests between each set.
      • Cover the dough and let it rise at room temperature (70-75°F) until it has doubled in size and has visible fermentation bubbles on the surface. This will take about 4-6 hours, but can vary.
      • Turn the dough out onto a lightly floured surface and gently pull it into a rectangle. Starting with one of the short edges of the rectangle, pull and stretch it, then fold it over towards the center of the dough. Repeat with the opposite short edge of the rectangle, bringing it over to meet the first fold in the center. Next, take one of the longer edges of the rectangle and gently pull it out and up slightly. Then, fold it over toward the center of the dough. Repeat with the opposite edge. Flip the dough seam-side down, and shape it into a round ball by tucking the edges underneath and rotating it to create surface tension. Cover and rest for 15-20 minutes.
      • Lightly sprinkle flour on top of the dough, then gently flip it over so the seam side is facing up. Repeat the shaping process to create more tension in the dough, forming it into a round ball again. Let the dough rest seam-side down on the counter for 1-2 minutes.
      • Generously dust a 9-inch round banneton (or tea towel-lined bowl) with rice flour. Transfer the dough to your proofing basket with the seam facing up, pinching the seam closed to seal.
        Rice flour
      • Cover your proofing basket and transfer the dough to the refrigerator. Let the dough ferment in the refrigerator overnight or for 12-16 hours to enhance the sour flavor and help hold its shape.
      • About an hour before baking, preheat the oven to 450°F with a lidded Dutch oven inside.
      • Turn the dough out onto a bread sling or parchment paper. Score it along one side about ½-inch deep. Drop a couple of ice cubes into the hot Dutch oven just before baking to create steam. Carefully transfer your dough (on the bread sling or parchment paper) into the preheated Dutch oven. Immediately cover the Dutch oven and place it back into the oven to trap the steam. Bake the bread covered for 40 minutes. After 40 minutes, remove the lid to allow the bread to brown. Continue baking uncovered for an additional 5-10 minutes, or until it reaches your desired level of darkness. The fat and sugar from the walnuts and cranberries might make this bread brown faster than a plain sourdough loaf.
        2 ice cubes
      • Remove the bread from the Dutch oven and let it cool on a rack for at least 2 hours before slicing.

      Notes

      • Storage: Store sliced bread in an airtight container for up to 3 days, then freeze for up to 3 months.

      Nutrition

      Serving: 1slice | Calories: 235kcal | Carbohydrates: 40.5g | Protein: 7g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 336mg | Potassium: 111mg | Fiber: 3g | Sugar: 6g | Calcium: 18mg | Iron: 2.2mg
      Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

      Pumpkin Sourdough Bread (Pumpkin-Shaped Sourdough Bread)

      This Pumpkin Sourdough Bread is soft and crusty with a hint of warm pumpkin pie spices. It's perfect for fall and can be shaped into a beautiful pumpkin loaf that's sure to impress.

      A loaf of pumpkin shaped sourdough bread with a cinnamon stick in the top to look like a pumpkin stem.

      I'm so excited to share my pumpkin sourdough bread recipe with you today!

      Made with real pumpkin puree and pumpkin pie spice, this loaf has a lovely orange hue and a warm, subtly spiced flavor.

      It’s the perfect sourdough bread recipe for fall. You can enjoy it with homemade butter and cranberry jam, use it for delicious sandwiches, or dip it in a cozy bowl of pumpkin soup.

      The best part? You can bake it into a beautiful pumpkin-shaped sourdough bread loaf, making it an impressive centerpiece for Thanksgiving or any fall gathering.

      I know this recipe will be a favorite of mine all season long. I hope you give it a try and enjoy it as much as I do!

      Love holiday-inspired sourdough loaves? Give my gingerbread sourdough bread 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.

      • Bread Flour- Bread flour has a higher protein content than all-purpose flour, which helps develop the gluten structure needed for a chewy, well-risen loaf.
      • Active Sourdough Starter- A strong, active sourdough starter is crucial for achieving a good rise, especially with the added pumpkin puree.
      • Pumpkin Puree- Pumpkin puree adds moisture and a beautiful orange hue to the bread.
      • Pumpkin Pie Spice- A blend of warm spices like cinnamon, nutmeg, ginger, and cloves adds a cozy, fall flavor to the bread. You can adjust the spices to your preference or even make your own pumpkin pie spice blend.
      • Water- Because pumpkin puree adds a lot of moisture to the dough, I reduced the water content in this pumpkin sourdough bread recipe to make the dough easier to handle. Feel free to experiment with the water amount to find what works best for you.
      • Kosher Salt- Salt enhances the flavor of the bread. If you’re using table salt, measure by weight or reduce the amount by half since it’s denser than kosher salt.
      The ingredients to make pumpkin sourdough bread. Each ingredient is labeled with text. They include bread flour, sourdough starter, pumpkin pie spice, pumpkin puree, kosher salt, and water.

      Tips for Success

      • Use an active starter. Make sure your sourdough starter is healthy and active. This is key to getting a good rise, especially with wet, heavy ingredients like pumpkin puree.
      • Weigh your ingredients. For the best results, use a scale to weigh your ingredients accurately.
      • Be patient. Don't rush the dough, especially during bulk fermentation. Instead of focusing on time, watch for the dough to double in size and develop fermentation bubbles on the surface.
      • Preheat the Dutch oven. Heat your Dutch oven in a 450°F oven for a minimum of 45-60 minutes before baking.
      • Oil the twine. Soak food-grade twine in oil for a few minutes to prevent it from sticking to the bread.

      How to Make Pumpkin Sourdough Bread

      Here is how to make pumpkin-shaped sourdough bread.

      Feed Starter

      • Feed your sourdough starter the night before or on the morning of baking day. It should be active and bubbly within about 6-12 hours at room temperature (70-75°F).
      The top of a bubbly sourdough starter in a small jar.

      Mix Dough

      • In a large mixing bowl, whisk together the pumpkin puree, water, and sourdough starter until smooth.
      • Add the bread flour, kosher salt, and pumpkin pie spice.
      • Mix by hand until a rough, shaggy dough forms and no dry flour remains.
      • Cover the bowl and let the dough rest for 30 minutes.
      Pumpkin puree, water, and sourdough starter whisked together in a blue mixing bowl.
      Pumpkin sourdough bread dough in a blue mixing bowl.

      Stretch and Folds

      • After resting, lightly wet your hand and perform the first set of stretch and folds.
      • Lift one edge of the dough and fold it over to the opposite side. Rotate the bowl 90° and repeat this process until you've completed four folds.
      • Gather the dough into a ball and place it seam side down in the bowl.
      • Cover and rest for 30 minutes.
      • Repeat this process three more times, for a total of four sets of stretch and folds.

          Bulk Fermentation

          • Cover the dough and let it ferment at room temperature (70-75°F) until it doubles in size and has noticeable air bubbles on the surface. This usually takes 4-6 hours, but can vary.
          Pumpkin sourdough bread dough in a bowl after stretch and folds, but before bulk fermentation.
          Pumpkin sourdough bread dough in a blue mixing bowl after bulk fermentation.

          Pre-Shape and Shape

          • Transfer the fermented dough to a lightly floured surface. Gently stretch it into a rectangular shape.
          • Fold one side of the rectangle to the center, then fold the opposite side over the first fold (like folding a letter). Repeat with the other two sides.
          • Flip the dough seam side down and shape it into a tight ball using your hands or a bench scraper. Cover and let it rest for 15 minutes.
          • Flip the dough seam side up and repeat the shaping process to build more surface tension.
          • Place the dough seam side up in a rice flour-dusted banneton or a bowl lined with a tea towel. Pinch the seam together if needed.
          • Cover the dough and refrigerate it for 12-16 hours or overnight.
          Pumpkin sourdough bread dough in a banneton basket before proofing overnight in the refrigerator.

          Preheat Oven and Score Dough

          • About one hour before baking, preheat your oven to 450°F with a lidded Dutch oven inside.
          • To Make a Standard Boule: Transfer the cold dough to a bread sling or parchment paper. Score the dough as desired.
          • To Make Pumpkin Shaped: To create a pumpkin shape, cut four 24-inch pieces of food-grade twine and soak them in oil for 10 minutes. Squeeze enough of the oil out of the twine to prevent dripping. Lay the twine out in a double cross pattern on a bread sling or parchment paper. Place the dough on top and loosely tie the twine around it, leaving some slack for expansion. Trim excess string and score the loaf with a vertical line down each section. Keep in mind that a pumpkin-shaped loaf may turn out smaller and denser than a traditional boule, as the strings limit its ability to fully expand.
          Scored pumpkin sourdough bread dough on a bread sling with strings tied around it.

          Bake and Cool

          • Carefully remove the preheated Dutch oven from the oven and add two ice cubes for steam.
          • Lower the dough into the Dutch oven, cover with the lid, and bake for 40 minutes.
          • Remove the lid and bake for an additional 5-10 minutes until the crust reaches your desired color.
          • Remove the bread from the Dutch oven and let it cool on a wire rack for 2-4 hours before slicing. For a pumpkin-shaped loaf, insert a whole cinnamon stick in the top center as a “stem.”
          A baked loaf of pumpkin spice sourdough bread in a Dutch oven.

          Baker's Schedule

          Here is an example of a schedule you can use to make this pumpkin sourdough bread.

          Day 1

          8:00 AM: Feed Sourdough Starter.

          2:00 PM: Mix Dough.

          2:30-4:30 PM: Stretch & Folds.

          4:30-8:30 PM: Bulk Fermentation.

          8:30-8:50 PM: Pre-Shape.

          8:50 PM: Final Shape.

          9:00 PM-10:00 AM (Next Day): Cold Ferment.

          Day 2

          9:00-10:00 AM: Preheat Dutch Oven.

          10:00-10:45 AM: Score and Bake.

          10:45-12:45 PM: Cool.

          Note: Timing will vary based on your sourdough starter and the temperature and humidity of your kitchen.

          How to Store

          For peak freshness, enjoy your pumpkin spice sourdough bread within the first 24 hours after baking.

          You can store an uncut sourdough loaf at room temperature for up to 4 days.

          Once sliced, store the pumpkin sourdough bread in an airtight container for up to 3 days at room temperature. Then, freeze for up to 3 months. Slices can be thawed at room temperature or in the microwave.

          💡 Quick Tip: Avoid refrigerating sourdough bread, as the cool, dry environment can cause it to become stale quickly. Instead, freeze any bread you won’t eat within a few days for the best results.

          Three slices of pumpkin sourdough bread next to the rest of the loaf.
          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

          A loaf of pumpkin shaped sourdough bread with a cinnamon stick in the top to look like a pumpkin stem.
          Print Pin Save

          Pumpkin Sourdough Bread

          This Pumpkin Sourdough Bread is soft and crusty with a hint of warm pumpkin pie spices. It's perfect for fall and can be shaped into a beautiful pumpkin loaf that's sure to impress.
          Course Bread
          Cuisine American
          Prep Time 1 day 1 hour
          Cook Time 45 minutes
          Cooling Time 2 hours
          Total Time 1 day 3 hours 45 minutes
          Servings 12 slices
          Calories 172kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          • 240 grams (1 cup) pumpkin puree
          • 225 grams (¾ cup + 3 tablespoons) water 80-90℉
          • 100 grams (½ cup) active sourdough starter
          • 500 grams (4 cups + 3 tablespoons) bread flour
          • 10 grams (2 ½ teaspoons) kosher salt
          • 2 grams (1 teaspoon) pumpkin pie spice
          • Rice flour for dusting banneton basket
          • 2 ice cubes for steam

          Instructions

          • Feed your sourdough starter the night before or on the morning of baking day. It should be active and bubbly within about 6-12 hours at room temperature (70-75°F).
          • In a large mixing bowl, whisk together the pumpkin puree, water, and sourdough starter until smooth. Add the bread flour, kosher salt, and pumpkin pie spice. Mix by hand until a rough, shaggy dough forms and no dry flour remains. Cover the bowl and let the dough rest for 30 minutes.
            240 grams (1 cup) pumpkin puree, 225 grams (¾ cup + 3 tablespoons) water, 100 grams (½ cup) active sourdough starter, 500 grams (4 cups + 3 tablespoons) bread flour, 10 grams (2 ½ teaspoons) kosher salt, 2 grams (1 teaspoon) pumpkin pie spice
          • After resting, lightly wet your hand and perform the first set of stretch and folds. Lift one edge of the dough and fold it over to the opposite side. Rotate the bowl 90° and repeat this process until you've completed four folds. Gather the dough into a ball and place it seam side down in the bowl. Cover and rest for 30 minutes. Repeat this process three more times, for a total of four sets of stretch and folds.
          • Cover the dough and let it ferment at room temperature (70-75°F) until it doubles in size and has noticeable air bubbles on the surface. This usually takes 4-6 hours, but can vary.
          • Transfer the fermented dough to a lightly floured surface. Gently stretch it into a rectangular shape. Fold one side of the rectangle to the center, then fold the opposite side over the first fold (like folding a letter). Repeat with the other two sides. Flip the dough seam side down and shape it into a tight ball using your hands or a bench scraper. Cover and let it rest for 15 minutes.
          • Flip the dough seam side up and repeat the shaping process to build more surface tension. Place the dough seam side up in a rice flour-dusted banneton or a bowl lined with a tea towel. Pinch the seam together if needed.
            Rice flour
          • Cover the dough and refrigerate it for 12-16 hours or overnight.
          • About one hour before baking, preheat your oven to 450°F with a lidded Dutch oven inside.
          • To Make a Standard Boule: Transfer the cold dough to a bread sling or parchment paper. Score the dough as desired.
          • To Make Pumpkin Shaped: To create a pumpkin shape, cut four 24-inch pieces of food-grade twine and soak them in oil for 10 minutes. Squeeze enough of the oil out of the twine to prevent dripping. Lay the twine out in a double cross pattern on a bread sling or parchment paper. Place the dough on top and loosely tie the twine around it, leaving some slack for expansion. Trim excess string and score the loaf with a vertical line down each section. Keep in mind that a pumpkin-shaped loaf may turn out smaller and denser than a traditional boule, as the strings limit its ability to fully expand.
          • Carefully remove the preheated Dutch oven from the oven and add two ice cubes for steam. Lower the dough into the Dutch oven, cover with the lid, and bake for 40 minutes. Remove the lid and bake for an additional 5-10 minutes until the crust reaches your desired color.
            2 ice cubes
          • Remove the bread from the Dutch oven and let it cool on a wire rack for 2-4 hours before slicing. For a pumpkin-shaped loaf, insert a whole cinnamon stick in the top center as a “stem.”

          Notes

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

          Nutrition

          Serving: 1slice | Calories: 172kcal | Carbohydrates: 35g | Protein: 5.5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 336mg | Potassium: 112mg | Fiber: 2g | Sugar: 1g | Calcium: 12.5mg | Iron: 2.2mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

          Sourdough Pumpkin Bread

          This Sourdough Pumpkin Bread recipe combines sourdough discard with pumpkin puree and warm spices for a lightly sweetened quick bread that's perfect for fall.

          Three slices of sourdough pumpkin bread next to an orange cloth napkin.

          Last year, I shared a recipe for sourdough discard pumpkin muffins that I loved. So, this year, I decided to try converting that recipe into a sourdough pumpkin spice bread.

          At first, my loaves kept collapsing, and I quickly discovered I was using too much pumpkin puree. After a few adjustments, I finally achieved a soft, moist sourdough discard pumpkin bread loaf that holds its shape beautifully.

          This sourdough pumpkin quick bread is the quintessential fall baking recipe. Made with pumpkin puree and warm spices, it’s perfect for breakfast or a snack. Plus, it’s an easy way to use up excess sourdough discard, so nothing goes to waste.

          Pair it with a warm cup of coffee or tea for a cozy fall morning. I hope you enjoy!

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

          Ingredients & Substitutions

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

          • Sourdough Discard- Sourdough quick breads are a great way to use up extra sourdough starter discard, adding moisture and a hint of tangy flavor.
          • Pumpkin Puree- Use homemade or canned pumpkin puree without added sweeteners or spices.
          • Pumpkin Pie Spice- Use a store-bought blend or make your own pumpkin pie spice by combining individual spices.
          • All-Purpose Flour- Weigh the flour accurately to ensure the bread has enough structure without being dry or dense.
          • Granulated and Brown Sugar – I use a little less sugar in this recipe than many quick bread recipes, giving the bread a lightly sweetened flavor.
          • Butter- I prefer melted butter over oil in my sourdough discard pumpkin bread for its rich flavor that complements the warm spices.
          • Kosher Salt- Use fine kosher salt, kosher salt flakes, or table salt. Coarse kosher salt doesn't dissolve well in the batter before baking.
          The ingredients to make sourdough pumpkin bread. Each ingredient is labeled with text. They include all-purpose flour, brown sugar, granulated sugar, sourdough discard, salt, butter, pumpkin puree, egg, baking soda, baking powder, spices, and vanilla.

          Tips for Success

          • Weigh flour accurately. Use a scale or spoon it gently into a measuring cup and level it off.
          • Use parchment paper. Line the loaf pan with parchment paper, leaving an overhang for easy removal after baking.
          • Don't over-mix. Fold the dry and wet ingredients together until just combined to avoid dense, chewy bread.
          • Add mix-ins. Try adding up to one cup of chocolate chips, walnuts, dried cranberries, pumpkin seeds, sunflower seeds, or any other mix-ins you enjoy.

          How to Make Sourdough Pumpkin Bread

          Here is how to make sourdough pumpkin bread with discard.

          Step 1: Preparation. Preheat oven to 350℉. Line a standard 9"x5" loaf pan with parchment paper and lightly grease it with butter or oil.

          Step 2: Mix dry ingredients. In a small mixing bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and kosher salt. Set aside.

          The dry ingredients in a small glass bowl.

          Step 3: Whisk together wet ingredients. In a large bowl, whisk together the melted butter and sugars until smooth and shiny. Add the egg and whisk vigorously until light and fluffy. Then, add the pumpkin puree, sourdough discard, and vanilla extract, and whisk until everything is well combined.

          The wet ingredients in a glass mixing bowl with a wire whisk.

          Step 4: Fold batter together. Add the dry ingredients to the wet ingredients. Use a rubber spatula to gently fold the mixture together until just combined, being careful not to over-mix.

          The sourdough discard pumpkin bread batter.

          Step 5: Bake. Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

          Step 6: Cool and serve. Allow the bread to cool in the loaf pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving. Enjoy!

          The batter spread into a parchment-lined loaf pan.
          The baked sourdough pumpkin bread in a loaf pan.

          🎃 How to Make Muffins Instead: Divide the batter evenly into a 12-muffin baking pan. Bake at 400℉ for 15 minutes.

          How to Store

          Store sourdough discard pumpkin bread in an airtight container at room temperature for 3-4 days.

          For longer storage, wrap the bread tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag. It will keep in the freezer for up to 3 months.

          Thaw the sourdough pumpkin bread slices at room temperature or reheat in the oven before serving.

          A loaf of sourdough discard pumpkin 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 Pumpkin Recipes

          📖 Recipe

          Three slices of sourdough pumpkin bread.
          Print Pin Save

          Sourdough Pumpkin Bread

          This Sourdough Pumpkin Bread recipe combines sourdough discard with pumpkin puree and warm spices for a lightly sweetened quick bread that's perfect for fall.
          Course Breakfast, Snack
          Cuisine American
          Prep Time 20 minutes
          Cook Time 50 minutes
          Total Time 1 hour 10 minutes
          Servings 12 slices
          Calories 194kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          • 1 ¼ cups (150 grams) all-purpose flour
          • 1 tablespoon pumpkin pie spice
          • 1 teaspoon baking powder
          • 1 teaspoon baking soda
          • ½ teaspoon kosher salt
          • ½ cup (113 grams or 1 stick) unsalted butter melted
          • ½ cup (100 grams) granulated sugar
          • ¼ cup (50 grams) brown sugar
          • 1 large (50 grams) egg
          • 1 cup (240 grams) pumpkin puree
          • ½ cup (100 grams) sourdough starter discard
          • 1 teaspoon vanilla extract

          Instructions

          • Preheat oven to 350℉. Line a standard 9"x5" loaf pan with parchment paper and lightly grease it with butter or oil.
          • In a small mixing bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and kosher salt. Set aside.
            1 ¼ cups (150 grams) all-purpose flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt
          • In a large bowl, whisk together the melted butter and sugars until smooth and shiny. Add the egg and whisk vigorously until light and fluffy. Then, add the pumpkin puree, sourdough discard, and vanilla extract, and whisk until everything is well combined.
            ½ cup (113 grams or 1 stick) unsalted butter, ½ cup (100 grams) granulated sugar, ¼ cup (50 grams) brown sugar, 1 large (50 grams) egg, 1 cup (240 grams) pumpkin puree, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
          • Add the dry ingredients to the wet ingredients. Use a rubber spatula to gently fold the mixture together until just combined, being careful not to over-mix.
          • Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
          • Allow the bread to cool in the loaf pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving. Enjoy!

          Notes

          • How to Make Muffins Instead: Divide the batter evenly into a 12-muffin baking pan. Bake at 400℉ for 15 minutes.
          • Storage: Store pumpkin bread in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

          Nutrition

          Serving: 1slice | Calories: 194kcal | Carbohydrates: 27.5g | Protein: 2.5g | Fat: 8.5g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Trans Fat: 0.5g | Cholesterol: 36mg | Sodium: 202mg | Potassium: 103mg | Fiber: 1.5g | Sugar: 13.5g | Calcium: 43.5mg | Iron: 0.8mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

          Sourdough Pumpkin Chocolate Chip Cookies

          These Sourdough Pumpkin Chocolate Chip Cookies are a fun fall twist on a classic. Made with sourdough discard, pumpkin puree, and warm spices, they’re perfectly soft and fluffy with plenty of gooey, melty chocolate chips.

          A plate of sourdough pumpkin cookies with chocolate chips.

          I know it's still technically summer, but the end of August is when I start to embrace all things fall. There's nothing like a warmly spiced dessert baking in the oven and a fall-scented candle flickering in the background.

          This week, I'm excited to share one of my favorite fall desserts - sourdough pumpkin chocolate chip cookies.

          If you love my classic sourdough chocolate chip cookies, you'll adore this fall-inspired twist. These cookies feature pumpkin puree, pumpkin pie spice, brown butter, and plenty of chocolate chips.

          And the best part? You can prepare them the same day or refrigerate the dough overnight for easy baking later. They’re perfect for any fall gathering or Halloween party.

          I hope you enjoy them as much as I do!

          Don’t forget to check out my other fall favorites: sourdough pumpkin oatmeal cookies, sourdough pumpkin cinnamon rolls, sourdough pumpkin granola bars, sourdough pumpkin bread, and sourdough discard pumpkin 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.

          Ingredient Notes

          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. It also helps use up excess discard to prevent food waste. If you're new to sourdough baking, check out my guide on how to make sourdough starter from scratch.
          • Pumpkin Puree- Gives the cookies a slightly orange hue while also adding moisture and pumpkin flavor. Use canned or make your own pumpkin puree.
          • Pumpkin Pie Spice- A blend of warm spices like cinnamon and ginger. Use a store-bought mix or make your own pumpkin pie spice using individual spices.
          • All-Purpose Flour- Provides structure to the cookies while maintaining a tender texture. Be sure to measure accurately to avoid overly cakey cookies.
          • Butter- Browning the butter adds a rich, nutty flavor that complements the warm fall spices and removes the butter's water content. This balances the moisture from the sourdough discard and helps give the cookies a chewier texture.
          • Chocolate Chips- Semi-sweet chocolate chips are the perfect balance of bitter chocolate flavor and sweetness. Feel free to get creative with mix-ins! Try white chocolate chips, chopped walnuts, pumpkin seeds, dried cranberries, and more.
          The ingredients to make sourdough pumpkin chocolate chip cookies. Each ingredient is labeled with text. They include all-purpose flour, pumpkin puree, chocolate chips, kosher salt, egg, pumpkin pie spice, butter, sourdough discard, baking soda, vanilla, brown sugar, and granulated sugar.

          Tips for Success

          • Plan ahead. Allow time for the brown butter to cool and solidify before mixing the dough, and let the dough chill for at least one hour before baking.
          • Measure accurately. For best results, use a food scale to measure ingredients by weight, especially flour. If you don't have a scale, spoon the flour into a measuring cup and level it off to avoid cakey cookies.
          • Avoid overmixing. Mix the dough only until combined to prevent overdeveloping gluten, which can make cookies tough.
          • Don't skip chilling the dough. Chilling the dough helps prevent excessive spreading and enhances flavor. The longer you chill, the better the flavor.
          • Use a cookie scoop. For even baking, use a cookie scoop or measuring spoon to portion out the dough.
          • Top with more chocolate chips. Press a few extra chocolate chips onto the top of each cookie dough ball before baking for a more appealing finished look.

          How to Make Sourdough Pumpkin Chocolate Chip Cookies

          Here is how to make sourdough pumpkin cookies with chocolate chips.

          Step 1: Brown the butter. In a small stainless steel saucepan, melt the butter over medium-low heat. Continue cooking until the butter turns a rich amber color with brown specks and develops a nutty scent. Transfer the brown butter to a large mixing bowl and let it cool until solidified. Speed up the process by refrigerating or placing the bowl over ice while stirring.

          Brown butter in a glass measuring cup sitting inside a large bowl of ice water. There is a rubber spatula in the brown butter.
          Cooled brown butter in a blue mixing bowl.

          Step 2: Whisk together dry ingredients. In a small bowl, whisk together the flour, baking soda, kosher salt, and pumpkin pie spice. Set aside.

          A glass bowl filled with the dry ingredients.

          Step 3: Combine wet ingredients. Add the brown sugar and granulated sugar to the bowl with the solidified brown butter. Use a hand mixer to cream the butter and sugars until light and fluffy. Beat in the egg until well combined. Mix in the pumpkin puree, sourdough discard, and vanilla extract until smooth.

          The wet ingredients in a blue mixing bowl.

          Step 4: Mix the batter. Gradually add the dry ingredients to the wet mixture, beating until just combined. Gently fold in the chocolate chips.

          Step 5: Chill the dough. Cover the dough and refrigerate for at least one hour or up to 24 hours.

          The sourdough pumpkin cookie dough in a blue mixing bowl.

          Step 6: Preheat the oven. About 20 minutes before the dough is done chilling, preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper.

          Step 7: Bake the cookies. Drop 2-tablespoon-sized balls of dough onto the parchment-lined baking sheet, spacing them at least 2 inches apart. Bake for 12-14 minutes, or until the edges are lightly golden and the centers are set.

          Step 8: Cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

          Six sourdough pumpkin cookie dough balled on a parchment-lined baking sheet.
          Six baked sourdough pumpkin chocolate chip cookies on a parchment-lined baking sheet.

          How to Store

          Cookie Dough:

          • Refrigerator: Store covered in an airtight container for up to 4 days.
          • Freezer: Freeze for up to 2 months. For easy baking, flash-freeze dough balls on a parchment-lined sheet before transferring to a freezer-safe container.

          Baked Cookies:

          • Room Temperature: Keep in an airtight container for up to one week.
          • Freezer: Freeze on a baking sheet until solid, then transfer to a freezer-safe bag or container. Store for 8-12 months. Thaw at room temperature or reheat in the oven.
          Three sourdough pumpkin cookie halves 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 Cookie Recipes

          📖 Recipe

          A plate of sourdough pumpkin cookies with chocolate chips.
          Print Pin Save
          5 from 2 votes

          Sourdough Pumpkin Chocolate Chip Cookies

          These Sourdough Pumpkin Chocolate Chip Cookies are a fun fall twist on a classic. Made with sourdough discard, pumpkin puree, and warm spices, they’re perfectly soft and fluffy with plenty of gooey, melty chocolate chips.
          Course Dessert
          Cuisine American
          Prep Time 20 minutes
          Cook Time 14 minutes
          Chill Time 1 hour
          Total Time 1 hour 34 minutes
          Servings 12 cookies
          Calories 245kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          • ½ cup (113 grams or 1 stick) unsalted butter
          • 1 ½ cups (180 grams) all-purpose flour
          • 2 teaspoon pumpkin pie spice
          • ½ teaspoon baking soda
          • ½ teaspoon kosher salt
          • ½ cup (100 grams) brown sugar
          • ¼ cup (50 grams) granulated sugar
          • 1 large (50 grams) egg
          • 6 tablespoons (90 grams) pumpkin puree
          • ¼ cup (50 grams) sourdough starter discard
          • 1 teaspoon vanilla extract
          • ¾ cup (128 grams) semi-sweet chocolate chips

          Instructions

          • In a small stainless steel saucepan, melt the butter over medium-low heat. Continue cooking until the butter turns a rich amber color with brown specks and develops a nutty scent. Transfer the brown butter to a large mixing bowl and let it cool until solidified. Speed up the process by refrigerating or placing the bowl over ice while stirring.
            ½ cup (113 grams or 1 stick) unsalted butter
          • In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, and kosher salt. Set aside.
            1 ½ cups (180 grams) all-purpose flour, 2 teaspoon pumpkin pie spice, ½ teaspoon baking soda, ½ teaspoon kosher salt
          • Add the brown sugar and granulated sugar to the bowl with the solidified brown butter. Use a hand mixer to cream the butter and sugars until light and fluffy. Beat in the egg until well combined. Mix in the pumpkin puree, sourdough discard, and vanilla extract until smooth.
            ½ cup (100 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 1 large (50 grams) egg, 6 tablespoons (90 grams) pumpkin puree, ¼ cup (50 grams) sourdough starter discard, 1 teaspoon vanilla extract
          • Gradually add the dry ingredients to the wet mixture, beating until just combined. Gently fold in the chocolate chips.
            ¾ cup (128 grams) semi-sweet chocolate chips
          • Cover the dough and refrigerate for at least one hour or up to 24 hours.
          • About 20 minutes before the dough is done chilling, preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper.
          • Drop 2-tablespoon-sized balls of dough onto the parchment-lined baking sheet, spacing them at least 2 inches apart. Bake for 12-14 minutes, or until the edges are lightly golden and the centers are set.
          • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

          Notes

          • Storage: Store completely cooled cookies in an airtight container for up to one week or freeze for up to 12 months.

          Nutrition

          Serving: 1cookie | Calories: 245kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Trans Fat: 0.5g | Cholesterol: 36mg | Sodium: 138mg | Potassium: 65mg | Fiber: 1.5g | Sugar: 18.5g | Calcium: 17.5mg | Iron: 0.5mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

          Sourdough Pumpkin Granola Bars

          These Sourdough Pumpkin Granola Bars are the perfect fall snack recipe. Made with sourdough discard, pumpkin puree, and pumpkin pie spice, they're ready in just 30 minutes.

          Five whole pumpkin sourdough granola bars and one small piece on a sheet of wrinkled parchment paper next to an orange cloth napkin.

          A few months ago, I shared a recipe for peanut butter chocolate chip sourdough granola bars, and they were a huge hit!

          Granola bars are super fun and easy to make, so with fall approaching, I decided to give the recipe a seasonal twist with everyone’s favorite fall flavor - pumpkin spice.

          Today, I’m excited to share my pumpkin sourdough granola bars recipe.

          Made with pumpkin puree, pumpkin pie spice, and roasted pumpkin seeds, these bars are lightly sweetened with maple syrup and brown sugar. They’re packed with healthy oats and are the perfect snack for the fall season.

          I hope you enjoy them as much as I do!

          P.S. If you're a fan of granola, you might also want to try my sourdough granola recipe - it’s a great snack on its own or as a topping for yogurt or oatmeal.

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

          Ingredients & Substitutions

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

          • Sourdough Discard- Using sourdough starter discard helps bind the bars together and adds a unique tangy flavor. Keep in mind that the older the discard, the stronger the flavor will be.
          • Quick Oats- Choose quick-cooking oats instead of old-fashioned or rolled oats for a softer, chewier granola bar that holds together well.
          • Pumpkin Puree- Use canned pure pumpkin puree with no added sweeteners or spices, or make your own fresh pumpkin puree.
          • Almond Butter- I used natural, unsalted almond butter for this recipe, so results may vary with other types. If using salted almond butter, adjust the kosher salt to taste. You can also substitute almond butter with pumpkin seed butter or sunflower butter.
          • Maple Syrup- Adds a hint of fall-inspired sweetness and helps the bars stick together. Can be substituted with honey if preferred.
          • Brown Sugar- Enhances the sweetness of the granola bars. The recipe calls for 4 tablespoons, but you can reduce it to 2 tablespoons for a less sweet version.
          • Pepitas- Pepitas are raw, shelled pumpkin seeds. For a toasty flavor, lightly roast them in a skillet over low heat until golden brown.
          • Pumpkin Pie Spice- Use a store-bought blend or make your own pumpkin pie spice by combining individual spices.
          • Vanilla Extract- Adds a subtle, warm vanilla flavor.
          • Kosher Salt- Enhances the flavors of the other ingredients. If using table salt, start with half the amount and adjust to taste.
          The ingredients to make pumpkin sourdough granola bars. Each ingredient is labeled with text. They include pumpkin pie spice, vanilla, sourdough discard, brown sugar, salt, almond butter, quick oats, pumpkin puree, pepitas, and maple syrup.

          Tips for Success

          • Don't have an 8-inch square pan? Double the recipe and use a 9-inch x 13-inch pan instead.
          • Line the pan with parchment paper. Greasing your pan and lining it with parchment paper makes it so much easier to remove the granola bars.
          • Mix well. Take a few minutes to ensure that the pumpkin puree, sourdough discard, almond butter, and all other ingredients are thoroughly mixed.
          • Press firmly into the pan. Make sure to press the mixture evenly and firmly into the pan to help your granola bars hold together better.
          • Add more mix-ins. Try adding dried cranberries, flax seeds, sunflower seeds, or whatever else you enjoy.

          How to Make Pumpkin Sourdough Granola Bars

          Here is how to make sourdough granola bars with pumpkin.

          Step 1: Preparation. Preheat the oven to 350℉. Grease an 8-inch square baking pan with butter or oil and line it with parchment paper.

          Step 2: Mix all ingredients. In a large mixing bowl, combine the quick oats, sourdough starter discard, roasted pepitas, maple syrup, pumpkin puree, brown sugar, almond butter, vanilla extract, pumpkin pie spice, and kosher salt. Mix everything thoroughly until well blended.

          All of the ingredients mixed together in a glass bowl.

          Step 3: Press into pan. Transfer the mixture to the prepared baking pan. Spread and press the mixture firmly into the pan, making sure it reaches the edges and corners evenly.

          The pumpkin sourdough granola bar mixture pressed into a square, parchment-lined baking pan.

          Step 4: Bake granola bars. Bake for 12-15 minutes, or until the edges start to turn lightly golden brown.

          Step 5: Cool and cut. Remove the pan from the oven and let the granola bars cool in the pan for at least 30 minutes to help them set. Once cooled, use the parchment paper to lift the granola bars out of the pan. Cut into 12 equal-sized bars and enjoy!

          The pumpkin sourdough granola bars cut into 12 bars on a piece of parchment paper.

          How to Store

          Store these sourdough discard pumpkin granola bars in an airtight container at room temperature for up to 4 days.

          For longer storage, freeze for up to 3 months. They can be enjoyed either frozen or thawed at room temperature for 20-30 minutes.

          A stack of five sourdough pumpkin granola bars.
          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

          Five whole pumpkin sourdough granola bars and one small piece on a sheet of wrinkled parchment paper next to an orange cloth napkin.
          Print Pin Save

          Sourdough Pumpkin Granola Bars

          These Sourdough Pumpkin Granola Bars are the perfect fall snack recipe. Made with sourdough discard, pumpkin puree, and pumpkin pie spice, they're ready in just 30 minutes.
          Course Snack
          Cuisine American
          Prep Time 15 minutes
          Cook Time 15 minutes
          Cool Time 30 minutes
          Total Time 1 hour
          Servings 12 bars
          Calories 190kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          • 3 cups (240 grams) quick oats
          • ½ cup (100 grams) sourdough starter discard
          • ½ cup (60 grams) pepitas roasted
          • 6 tablespoons (126 grams) maple syrup
          • ¼ cup (60 grams) pumpkin puree
          • ¼ cup (50 grams) brown sugar
          • 3 tablespoons (48 grams) almond butter natural, no salt
          • 1 teaspoon vanilla extract
          • 1 teaspoon pumpkin pie spice
          • 1 teaspoon kosher salt

          Instructions

          • Preheat the oven to 350℉. Grease an 8-inch square baking pan with butter or oil and line it with parchment paper.
          • In a large mixing bowl, combine the quick oats, sourdough starter discard, roasted pepitas, maple syrup, pumpkin puree, brown sugar, almond butter, vanilla extract, pumpkin pie spice, and kosher salt. Mix everything thoroughly until well blended.
          • Transfer the mixture to the prepared baking pan. Spread and press the mixture firmly into the pan, making sure it reaches the edges and corners evenly.
          • Bake for 12-15 minutes, or until the edges start to turn lightly golden brown.
          • Remove the pan from the oven and let the granola bars cool in the pan for at least 30 minutes to help them set. Once cooled, use the parchment paper to lift the granola bars out of the pan. Cut into 12 equal-sized bars and enjoy!

          Notes

          • Don't have an 8-inch square pan? Double the recipe and use a 9-inch x 13-inch pan instead.
          • Storage: Store granola bars in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. Granola bars can be enjoyed straight from the freezer or thawed at room temperature for 30 minutes.

          Nutrition

          Serving: 1granola bar | Calories: 190kcal | Carbohydrates: 30g | Protein: 5.5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2.5g | Sodium: 99mg | Potassium: 200mg | Fiber: 3g | Sugar: 11g | Calcium: 44mg | Iron: 1.7mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

          Sourdough Apple Cider Donuts

          These Sourdough Apple Cider Donuts are baked to perfection and then tossed in cinnamon sugar for an irresistibly sweet fall treat.

          Six sourdough apple cider donuts with some red and green fresh apples.

          I'm back with another sourdough apple recipe - apple cider donuts (one of my favorite fall treats).

          Every fall, I love to go apple picking. And my trip isn’t complete without a fresh apple cider donut. With apple picking season approaching here in Massachusetts (can you believe it's already August?), I was inspired to create a homemade sourdough version.

          So, I got myself a donut baking pan and set to work on my sourdough discard apple cider donut recipe. I wanted to use both apple cider and freshly grated apples to highlight that sweet, crisp, just-picked apple flavor.

          After a few attempts with dense results, I finally perfected the recipe! These baked donuts are soft, light, and fluffy with a distinct apple flavor and a sweet cinnamon sugar coating. Plus, there's no messy frying involved, and they're ready in under an hour - how easy is that?

          If you want to recreate this delicious fall treat at home using sourdough discard, keep reading to see exactly how I make mine!

          Prefer deep-fried donuts? Give my sourdough apple fritter recipe a try!

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

          Ingredients & Substitutions

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

          • Sourdough Discard- Adds a tangy flavor and moist texture to the donuts while reducing waste from your sourdough starter.
          • Apple Cider (or Juice)- Adds a sweet apple flavor to the donuts. If you can't find apple cider (it can be hard to find outside of apple season), you can substitute it with apple juice.
          • Fresh Apple- Adding freshly grated apple makes these baked sourdough apple cider donuts extra special by enhancing their apple flavor and keeping them perfectly moist. If you don't have fresh apples, you can omit them without any problem.
          • All-Purpose Flour- Provides structure to the donuts while keeping them tender and cake-like.
          • Baking Powder- Helps the donuts rise, giving them a soft, light texture.
          • Spices- A blend of cinnamon, ginger, and nutmeg adds a warm, fall flavor to the donuts. You may substitute with apple pie spice if preferred.
          • Unsalted Butter- Ensure your butter is softened so it creams together easily with the sugar.
          • Brown Sugar- Adds a rich, warm sweetness to the donuts.
          • Egg- Acts as a binder and adds structure, helping the donuts hold their shape.
          • Vanilla Extract- Adds a subtle sweetness and warmth.
          • Kosher Salt- Enhances the flavor of the other ingredients. Use half the amount if substituting with table salt.
          The ingredients to make sourdough apple cider donuts. Each ingredient is labeled with text. They include brown sugar, all-purpose flour, salt, sourdough discard, apple cider, butter, spices, baking powder, apple, egg, and vanilla.

          Tips for Success

          • Use room temperature ingredients. Use room temperature ingredients to prevent the butter from solidifying in the batter and to give the donuts a better finished texture.
          • Measure the flour accurately. Measure the flour by weight or by spooning it into the measuring cup and leveling it off with a knife. Too much flour can make the donuts dense.
          • Avoid overmixing. Mix the batter until just combined. Overmixing can develop the gluten in the flour, resulting in tough donuts.
          • Use a piping bag to fill the pan. For more evenly round donuts, use a piping bag or a plastic bag with the corner cut off to fill the donut cavities.
          • Coat donuts while warm. Let the donuts cool until they are firm enough to handle without falling apart, but still warm enough for the coating to stick well.

          How to Make Sourdough Apple Cider Donuts

          Here is how to make baked apple cider donuts with sourdough discard.

          Step 1: Preparation. Preheat your oven to 350℉. Lightly grease two 6-cavity donut pans with butter or oil.

          Step 2: Mix dry ingredients. In a small bowl, whisk together the flour, baking powder, kosher salt, and spices. Set aside.

          A glass bowl filled with the dry ingredients.

          Step 3: Combine wet ingredients. In a large mixing bowl, cream together the softened butter and brown sugar until well combined and lighter in color. Add the egg and beat until light and fluffy. Mix in the sourdough starter discard, vanilla extract, and grated fresh apple until well combined.

          A glass bowl filled with the wet ingredients.

          Step 4: Mix the batter. Alternate adding ⅓ of the dry ingredients and ½ of the apple cider (or apple juice), starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

          Sourdough apple cider donut batter in a glass mixing bowl with a rubber spatula sticking out to the left.

          Step 5: Fill the donut pan. Divide the batter evenly among the 12 donut cavities in the prepared pans.

          Step 6: Bake the donuts. Bake for 15-17 minutes, or until a toothpick inserted into the thickest part of a donut comes out clean. Remove from the oven and allow the donuts to cool in the pans for 10-15 minutes.

          A donut pan with six donut wells filled with batter.
          The baked apple cider sourdough donuts in a donut pan.

          Step 7: Coat the donuts. While the donuts are cooling, mix granulated sugar and ground cinnamon in a small bowl. Once the donuts have cooled slightly, remove them from the pans and place them one at a time into the cinnamon-sugar mixture, shaking gently to coat.

          Step 8: Serve. Transfer the coated donuts to a wire cooling rack. Serve warm and enjoy!

          A sourdough apple cider donut in a gray bowl filled with a cinnamon sugar mixture.

          How to Store

          Allow any leftover sourdough discard apple cider donuts to cool completely before storing them in an airtight container at room temperature for 2-3 days.

          For longer storage, freeze the baked donuts for up to 2 months. Thaw at room temperature before reheating.

          To Reheat: Cover loosely with a damp paper towel and heat in 10-second intervals in the microwave until just warmed through. Alternatively, cover with foil and warm in a 350℉ oven for about 5-10 minutes.

          Two halves of a sourdough apple cider donut stacked on top of a whole donut.
          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

          Six sourdough apple cider donuts with some red and green fresh apples.
          Print Pin Save

          Sourdough Apple Cider Donuts

          These Sourdough Apple Cider Donuts are baked to perfection and then tossed in cinnamon sugar for an irresistibly sweet fall treat.
          Course Breakfast, Dessert
          Cuisine American
          Prep Time 20 minutes
          Cook Time 15 minutes
          Cool Time 10 minutes
          Total Time 45 minutes
          Servings 12 donuts
          Calories 268kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          Apple Cider Donuts

          • 1 ¾ cups + 2 tablespoons (225 grams) all-purpose flour
          • 1 ½ teaspoons baking powder
          • 1 teaspoon kosher salt
          • 2 teaspoons ground cinnamon
          • ½ teaspoon ground ginger
          • ¼ teaspoon ground nutmeg
          • 12 tablespoons (1 ½ sticks or 170 grams) unsalted butter softened
          • ¾ cup (150 grams) brown sugar
          • 1 large (50 grams) egg room temperature
          • ¾ cup (150 grams) sourdough starter discard room temperature
          • 2 teaspoons vanilla extract
          • ½ cup (75 grams) grated fresh apple
          • ¾ cup apple cider or apple juice room temperature

          Cinnamon-Sugar Mixture

          • 2 tablespoons granulated sugar
          • ½ teaspoon ground cinnamon

          Instructions

          • Preheat your oven to 350℉. Lightly grease two 6-cavity donut pans with butter or oil.
          • In a small bowl, whisk together the flour, baking powder, kosher salt, and spices. Set aside.
            1 ¾ cups + 2 tablespoons (225 grams) all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon kosher salt, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg
          • In a large mixing bowl, cream together the softened butter and brown sugar until well combined and lighter in color. Add the egg and beat until light and fluffy. Mix in the sourdough starter discard, vanilla extract, and grated fresh apple until well combined.
            12 tablespoons (1 ½ sticks or 170 grams) unsalted butter, ¾ cup (150 grams) brown sugar, 1 large (50 grams) egg, ¾ cup (150 grams) sourdough starter discard, 2 teaspoons vanilla extract, ½ cup (75 grams) grated fresh apple
          • Alternate adding ⅓ of the dry ingredients and ½ of the apple cider (or apple juice), starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
            ¾ cup apple cider or apple juice
          • Divide the batter evenly among the 12 donut cavities in the prepared pans.
          • Bake for 15-17 minutes, or until a toothpick inserted into the thickest part of a donut comes out clean. Remove from the oven and allow the donuts to cool in the pans for 10-15 minutes.
          • While the donuts are cooling, mix granulated sugar and ground cinnamon in a small bowl. Once the donuts have cooled slightly, remove them from the pans and place them one at a time into the cinnamon-sugar mixture, shaking gently to coat.
            2 tablespoons granulated sugar, ½ teaspoon ground cinnamon
          • Transfer the coated donuts to a wire cooling rack. Serve warm and enjoy!

          Notes

          • Storage: Allow any leftover donuts to cool completely before storing them in an airtight container at room temperature for 2-3 days. For longer storage, freeze for up to 2 months.

          Nutrition

          Serving: 1donut | Calories: 268kcal | Carbohydrates: 36.5g | Protein: 3.5g | Fat: 12.5g | Saturated Fat: 7.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.5g | Trans Fat: 0.5g | Cholesterol: 46mg | Sodium: 166mg | Potassium: 95mg | Fiber: 1g | Sugar: 16.5g | Calcium: 62mg | Iron: 0.7mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

          Sourdough Apple Cinnamon Rolls

          These Sourdough Apple Cinnamon Rolls are a delicious, fall-inspired twist on the classic. Dotted with sautéed cinnamon apples, this recipe makes incredibly soft, melt-in-your-mouth cinnamon rolls with a warm and cozy fall flavor.

          Three sourdough apple cinnamon rolls on a small white plate. The cinnamon roll in front is cut in half to show the texture of the inside.

          I've been really into apple-flavored fall treats this year.

          Last week, I shared a recipe for apple cinnamon sourdough bread (definitely try this one). This week, I'm putting a fall twist on my classic sourdough cinnamon rolls with this sourdough apple cinnamon roll recipe!

          Dotted with sautéed cinnamon apples, these sourdough apple cinnamon rolls are perfect for breakfast or brunch on a cozy fall morning or as a dessert with a warm cup of coffee or tea.

          Making the dough in this recipe does take some time, about an hour from start to finish. The entire process spans two days, giving the dough time to develop flavor and firm up in the refrigerator.

          It's worth the effort though - these cinnamon rolls are the softest, fluffiest, and most delicious I've ever had. And with the slight tanginess from the sourdough? They're truly perfection!

          So, if you're craving a sweet treat this fall, give these sourdough apple cinnamon rolls 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.

          What Makes These Sourdough Apple Cinnamon Rolls So Good?

          These sourdough apple cinnamon rolls are truly special. Making the dough takes some time and effort, but trust me - it's worth it! The soft, tender, and fluffy texture you achieve is as good as, if not better than, any bakery cinnamon roll.

          Here's what makes these sourdough apple cinnamon rolls extra delicious:

          • Scalded Milk- Heating the milk to 180℉ breaks down proteins that can hinder gluten formation, strengthening the dough for a better rise.
          • Tangzhong- A paste of flour and milk, Tangzhong helps the dough retain moisture, resulting in softer, more tender cinnamon rolls.
          • Extended Kneading- Kneading the enriched dough in a stand mixer on low for 20 minutes develops lots of gluten, which is necessary for making light and fluffy cinnamon rolls.
          Three sourdough apple cinnamon rolls on a small white place next to a baking pan of more cinnamon rolls.

          Ingredients & Substitutions

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

          • Sourdough Starter- Since this recipe relies on the sourdough starter for leavening, it's best to use an active sourdough starter or "fresh" sourdough discard (less than a week old).
          • All-Purpose Flour- All-purpose flour provides enough gluten to help the cinnamon rolls rise well while keeping them tender and soft, not chewy.
          • Whole Milk- Adds richness and moisture to the dough, creating a soft and tender texture. You can substitute it with other types of milk, but whole milk works best for flavor and texture.
          • Eggs- Using cold eggs helps cool down the tangzhong mixture.
          • Butter- Adding the butter at the end of kneading lets us build enough gluten before the fat inhibits gluten formation. Add the butter slowly, allowing each piece to fully mix in before adding more.
          • Granulated Sugar- The dough only needs a little granulated sugar for sweetness because the cinnamon rolls are filled with cinnamon sugar and topped with icing.
          • Ice Water- Ice water helps to keep the dough cool after the addition of the scalded milk and tangzhong.
          • Kosher Salt- Enhances the flavor of the dough.
          • Cinnamon Sugar Filling- A simple mixture of butter, brown sugar, and cinnamon.
          • Sautéed Apples- Finely diced apples sautéed in a bit of butter with cinnamon and brown sugar. You can use any type of apple you like!
          • Icing Glaze- I chose to use a simple icing for this recipe - just powdered sugar, melted butter, milk, and vanilla extract.
          The ingredients to make sourdough apple cinnamon rolls. Each ingredient is labeled with text. They include powdered sugar, vanilla, apples, whole milk, eggs, cinnamon, salt, ice water, brown sugar, granulated sugar, all-purpose flour, butter, and sourdough starter.

          Tips for Success

          • Use active starter or fresh sourdough discard. For the best rise, use an active sourdough starter or discard that is less than one week old.
          • Measure ingredients by weight. Use a kitchen scale to measure your ingredients by weight for the most accurate and consistent results.
          • Take your time making the dough. It takes about an hour from start to finish, and each step helps make the softest, fluffiest, and most moist cinnamon rolls ever.
          • Use an aluminum baking pan. An aluminum baking pan helps the cinnamon rolls bake through more evenly and gives them perfectly golden brown edges all around.
          • Line the pan with parchment paper. Greasing the pan with butter and adding parchment paper makes it much easier to remove the cinnamon rolls after baking and icing.

          How to Make Sourdough Apple Cinnamon Rolls

          Here is how to make sourdough cinnamon rolls with apples.

          Prepare the Dough

          Step 1: Make tangzhong. Scald the milk by heating it in a small saucepan over medium heat until it reaches 180°F. Hold at this temperature for one minute. Transfer ¼ cup (60 grams) of the scalded milk to the bowl of a stand mixer. Reserve the remaining ½ cup (120 grams) in the saucepan. Whisk ¼ cup (30 grams) of flour into the reserved milk in the saucepan. Cook over low heat until thickened like mashed potatoes. This is your tangzhong. Transfer it to the stand mixer bowl.

          Whole milk scalding in a stainless steel pot.
          Tangzhong in a stainless steel pot with a whisk in it.

          Step 2: Mix the dough. To the tangzhong in the stand mixer bowl, add ice-cold water and cold eggs. Whisk until mostly combined. Add the sourdough starter and the remaining 4 cups (480 grams) of flour to the bowl. Attach the dough hook and mix on low speed until just combined. Cover and let rest for 5 minutes.

          All-purpose flour, water, milk, tangzhong, eggs, and sourdough discard mixed together in a stand mixer bowl with dough hook attachment.

          Step 3: Knead the dough. Add granulated sugar and salt to the dough. Knead on medium-low speed for 20 minutes or until the dough cleanly pulls away from the sides of the bowl. With the mixer running on low to medium-low speed, add softened butter one tablespoon at a time. Allowing each piece of butter to fully incorporate before adding the next. The dough may initially separate but will come back together.

          The sourdough discard cinnamon roll dough after adding butter in the bowl of a stand mixer with dough hook attachment.

          Bulk Fermentation

          Step 4: Bulk fermentation. Transfer the dough to a clean bowl, cover, and let it rise at room temperature until doubled in size (about 6-8 hours).

          Sourdough discard cinnamon roll dough in a green bowl before bulk fermentation.
          Sourdough discard cinnamon roll dough in a green mixing bowl after bulk fermentation.

          Prepare Fillings

          Step 5: Prepare cinnamon sugar filling. For the filling, mix softened butter, brown sugar, and ground cinnamon until well combined.

          Step 6: Make sautéed apples. For the sautéed apples, melt butter in a skillet over medium-low heat. Add diced apples and cook for 5-7 minutes until slightly softened. Add brown sugar and cinnamon, and cook for 3-5 minutes until syrupy. Remove from heat.

          Step 7: Refrigerate overnight. Once doubled, refrigerate the dough overnight or for at least 8 hours so it can be easily rolled out. Refrigerate the cinnamon sugar filling and sautéed apples separately as well. Soften the cinnamon sugar filling before use.

          Butter, brown sugar, and cinnamon mixed together in a glass mixing bowl to make the cinnamon roll filling.
          Small diced apples sautéing in a skillet with brown sugar and cinnamon.

          Assemble (The Next Day)

          Step 8: Prepare baking pan. Butter and line a 9"x 13" baking pan with parchment paper.

          Step 9: Roll out dough. On a floured surface, roll the chilled dough out into a ¼-inch thick, 12-inch by 20-inch rectangle. Spread the softened filling evenly over the surface, leaving a 1-inch border on one long edge. Sprinkle sautéed apples evenly over the filling.

          The sourdough cinnamon roll dough rolled out on a floured countertop.
          Sourdough cinnamon roll dough rolled out with a brown sugar cinnamon mixture spread and sautéed apples on top.

          Step 10: Form cinnamon rolls. Roll dough tightly from the long edge with filling to the border edge. Pinch to seal and place the log seam side down on the counter. Trim the tapered ends of the log, then cut the remaining log into 15 rolls, about 1 ¼ inch thick each. Place in prepared pan.

          Filled sourdough apple cinnamon dough being rolled up into a log.

          Proof

          Step 11: Proof. Cover and let proof for 1 ½ to 2 hours or until noticeably puffy.

          Sourdough apple cinnamon rolls in a buttered baking pan before proofing.
          Sourdough apple cinnamon rolls in a buttered baking pan before proofing.

          Bake

          Step 12: Bake the cinnamon rolls. Preheat oven to 375°F about 20 minutes before proofing is complete. Cover the pan with buttered foil and bake for 15 minutes. Uncover and bake an additional 10-15 minutes until lightly golden brown.

          Baked sourdough apple cinnamon rolls in a baking pan.

          Step 13: Whisk together icing. While the rolls bake, whisk the powdered sugar, melted butter, milk, and vanilla extract together until smooth.

          Step 14: Ice cinnamon rolls and serve. Cool for 5 minutes before drizzling and spreading the icing evenly over the warm cinnamon rolls. Serve and enjoy!

          Baked and iced sourdough apple cinnamon rolls in a baking pan.

          How to Store

          Store completely cooled sourdough apple cinnamon rolls in an airtight container at room temperature for up to 2 days.

          For longer storage, freeze the baked cinnamon rolls for up to 3 months. Thaw at room temperature or in the refrigerator before reheating.

          To Reheat: Cover loosely with a damp paper towel and heat in 15-second intervals in the microwave until just warmed through. Alternatively, cover with foil and warm in a 350℉ oven for about 10 minutes.

          A baking pan of sourdough apple cinnamon rolls with icing.
          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

          Three sourdough apple cinnamon rolls on a small white plate. The cinnamon roll in front is cut in half to show the texture of the inside.
          Print Pin Save
          5 from 2 votes

          Sourdough Apple Cinnamon Rolls

          These Sourdough Apple Cinnamon Rolls are a delicious, fall-inspired twist on the classic. Dotted with sautéed cinnamon apples, this recipe makes incredibly soft, melt-in-your-mouth cinnamon rolls with a warm and cozy fall flavor.
          Course Breakfast, Dessert
          Cuisine American
          Prep Time 17 hours 30 minutes
          Cook Time 30 minutes
          Total Time 18 hours
          Servings 15 cinnamon rolls
          Calories 377kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          Dough

          • ¾ cup (180 grams) whole milk
          • 4 ¼ cups (510 grams) all-purpose flour
          • ¼ cup (60 grams) ice-cold water
          • 3 large (150 grams) eggs cold
          • ½ cup (100 grams) sourdough starter discard or active sourdough starter
          • ¼ cup (50 grams) granulated sugar
          • ½ teaspoon kosher salt
          • ½ cup (1 stick or 113 grams) unsalted butter softened

          Cinnamon Sugar Filling

          • 4 tablespoons unsalted butter softened
          • ½ cup brown sugar packed
          • 4 teaspoons ground cinnamon

          Sautéed Apples

          • 1 tablespoon unsalted butter
          • 2 large apples peeled and diced about ¼-inch
          • 2 tablespoons brown sugar packed
          • ½ teaspoon ground cinnamon

          Icing

          • 2 cups powdered sugar
          • 4 tablespoons unsalted butter melted
          • 3 tablespoons whole milk
          • 2 teaspoons vanilla extract

          Instructions

          Day 1:

          • Scald the milk by heating it in a small saucepan over medium heat until it reaches 180°F. Hold at this temperature for one minute. Transfer ¼ cup (60 grams) of the scalded milk to the bowl of a stand mixer. Reserve the remaining ½ cup (120 grams) in the saucepan. Whisk ¼ cup (30 grams) of flour into the reserved milk in the saucepan. Cook over low heat until thickened like mashed potatoes. This is your tangzhong. Transfer it to the stand mixer bowl.
            ¾ cup (180 grams) whole milk
          • To the tangzhong in the stand mixer bowl, add ice-cold water and cold eggs. Whisk until mostly combined. Add the sourdough starter and the remaining 4 cups (480 grams) of flour to the bowl. Attach the dough hook and mix on low speed until just combined. Cover and let rest for 5 minutes.
            ¼ cup (60 grams) ice-cold water, 3 large (150 grams) eggs, ½ cup (100 grams) sourdough starter discard, 4 ¼ cups (510 grams) all-purpose flour
          • Add granulated sugar and salt to the dough. Knead on medium-low speed for 20 minutes or until the dough cleanly pulls away from the sides of the bowl. With the mixer running on low to medium-low speed, add softened butter one tablespoon at a time. Allowing each piece of butter to fully incorporate before adding the next. The dough may initially separate but will come back together.
            ¼ cup (50 grams) granulated sugar, ½ teaspoon kosher salt, ½ cup (1 stick or 113 grams) unsalted butter
          • Transfer the dough to a clean bowl, cover, and let it rise at room temperature until doubled in size (about 6-8 hours).
          • For the filling, mix softened butter, brown sugar, and ground cinnamon until well combined.
            4 tablespoons unsalted butter, ½ cup brown sugar, 4 teaspoons ground cinnamon
          • For the sautéed apples, melt butter in a skillet over medium-low heat. Add diced apples and cook for 5-7 minutes until slightly softened. Add brown sugar and cinnamon, and cook for 3-5 minutes until syrupy. Remove from heat.
            1 tablespoon unsalted butter, 2 large apples, 2 tablespoons brown sugar, ½ teaspoon ground cinnamon
          • Once doubled, refrigerate the dough overnight or for at least 8 hours so it can be easily rolled out. Refrigerate the cinnamon sugar filling and sautéed apples separately as well. Soften the cinnamon sugar filling before use.

          Day 2:

          • Butter and line a 9"x 13" baking pan with parchment paper.
          • On a floured surface, roll the chilled dough out into a ¼-inch thick, 12-inch by 20-inch rectangle. Spread the softened filling evenly over the surface, leaving a 1-inch border on one long edge. Sprinkle sautéed apples evenly over the filling. Roll dough tightly from the long edge with filling to the border edge. Pinch to seal and place the log seam side down on the counter. Trim the tapered ends of the log, then cut the remaining log into 15 rolls, about 1 ¼ inch thick each. Place in prepared pan.
          • Cover and let proof for 1 ½ to 2 hours or until noticeably puffy.
          • Preheat oven to 375°F about 20 minutes before proofing is complete. Cover the pan with buttered foil and bake for 15 minutes. Uncover and bake an additional 10-15 minutes until lightly golden brown.
          • While the rolls bake, whisk the powdered sugar, melted butter, milk, and vanilla extract together until smooth.
            2 cups powdered sugar, 4 tablespoons unsalted butter, 3 tablespoons whole milk, 2 teaspoons vanilla extract
          • Cool for 5 minutes before drizzling and spreading the icing evenly over the warm cinnamon rolls. Serve and enjoy!

          Notes

          • Storage: Store sourdough apple cinnamon rolls in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Thaw before reheating.

          Nutrition

          Serving: 1roll | Calories: 377kcal | Carbohydrates: 58g | Protein: 6.5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 69mg | Sodium: 83mg | Potassium: 90mg | Fiber: 2g | Sugar: 29g | Vitamin C: 1mg | Calcium: 41mg | Iron: 0.4mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

          Apple Cinnamon Sourdough Bread

          This Apple Cinnamon Sourdough Bread is warmly spiced and dotted with lots of brown sugar-sweetened apples. Baked to crusty, golden-brown perfection in a Dutch oven, it’s sure to become your new favorite fall sourdough bread recipe.

          A loaf of apple cinnamon sourdough bread cut in half to show the apple-dotted crumb.

          If you love fall baking as much as I do, then you’re going to LOVE this apple cinnamon sourdough bread. Warmly spiced and dotted with little bits of sautéed apple, it's everything I love about fall in one beautifully rustic loaf.

          It’s delicious toasted with cream cheese (my favorite), butter, or peanut butter.

          The combination of sweet apples, warm spices, and tangy sourdough makes it perfect for a cozy fall breakfast or brunch. Plus, your kitchen will smell amazing while it bakes!

          So, if you're looking for some fun new sourdough bread inclusions to try this fall and winter, give this cinnamon apple sourdough bread recipe a go.

          Then try my sourdough apple fritters, apple cinnamon rolls or apple cider donuts for dessert!

          I hope you enjoy!

          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 Starter- Feed your sourdough starter 6-12 hours before making your bread, depending on the temperature in your kitchen. Use an active starter or fresh discard for this recipe.
          • Bread Flour- Bread flour has more gluten, which helps the bread rise, especially with heavier sourdough inclusions like apples. You can use all-purpose flour or mix in some whole wheat flour if you prefer.
          • Water- This sourdough bread recipe uses less water (65% hydration) because the apples add extra moisture.
          • Kosher Salt- Salt enhances the flavor of sourdough bread. If using table salt, measure by weight or use half the amount by volume.
          • Apples- Use any type of apple you like. Dice them finely so they soften when cooked.
          • Lemon Juice- Adds liquid to help cook the apples and balances the sweetness. Feel free to use water instead.
          • Brown Sugar- Adds a hint of sweetness. You can substitute brown sugar with granulated sugar, maple syrup, or honey - just make sure to cook until thickened before adding to the dough.
          • Spices- Ground cinnamon and nutmeg give the bread a warmly spiced flavor that's perfect for fall.
          The ingredients to make apple cinnamon sourdough bread. Each ingredient is labeled with text. They include lemon juice, butter, apples, water, brown sugar, salt, cinnamon, nutmeg, bread flour, and active sourdough starter.

          Tips for Success

          • Make the cinnamon apples ahead of time. Prepare the apple mixture before you start making the dough so it has time to cool completely. You can even make it up to a few days in advance.
          • Watch the dough, not the clock. Pay close attention to how the dough looks and feels as it's fermenting rather than strictly following the time. The dough should double in size, look bubbly, and have a slight jiggle to it when properly fermented.
          • Speed up fermentation. If it's winter and your kitchen is on the colder side, put your starter and/or dough in an off oven with the light on to help it ferment faster.
          • Add ice for steam. Just before placing your bread in the Dutch oven, add two ice cubes to create steam and help with oven spring.

          How to Make Apple Cinnamon Sourdough Bread

          Here is how to make sourdough bread with sautéed cinnamon apples.

          Feed Sourdough Starter

          • Feed your sourdough starter about 6-12 hours before starting your loaf.
          • In a 75℉ kitchen, the starter should peak in about 6 hours.
          The top of a bubbly sourdough starter in a small jar.

          Make Sautéed Cinnamon Apples

          • Melt butter in a small skillet over medium heat.
          • Add the diced apples and lemon juice and cook for 5-7 minutes until slightly softened.
          • Add the brown sugar, cinnamon, and nutmeg. Stir to combine.
          • Cook for an additional 3-5 minutes until the sugar thickens to a syrup-like consistency.
          • Remove from heat and let cool completely.
          Small diced apples sautéing in a skillet with brown sugar and cinnamon.

          Mix Dough

          • In a large mixing bowl, combine the bread flour, warm water, active sourdough starter, and kosher salt.
          • Mix until a cohesive dough forms and no dry flour remains.
          • Cover the bowl and let the dough rest for 30 minutes.
          Sourdough bread dough mixed together in a blue mixing bowl.

          Add Cinnamon Apples to the Dough

          • Spread ¼ of the apple mixture over the top of the dough. Pull one side of the dough up and over the apples.
          • Rotate the bowl 90 degrees and add another ¼ of the apple mixture, pulling that side up and over the apples.
          • Repeat until all the apple mixture is incorporated and the dough has been folded over itself 4 times.
          • Gather the dough into a ball and flip it so the folded side is on the bottom.
          • Cover and rest for 30 minutes.
          Sautéed cinnamon apples on top of sourdough bread dough in a blue mixing bow.

          Stretch and Folds

          • Repeat the stretching and folding process three more times, allowing the dough to rest for 30 minutes between each set.

          Bulk Fermentation

          • Cover the dough and let it ferment until it has doubled in size and bubbles form on the surface.
          • This usually takes about 3-4 hours in a 75℉ kitchen.
          Apple cinnamon sourdough bread dough in a blue mixing bowl before bulk fermentation.
          Apple cinnamon sourdough bread dough in a blue mixing bowl after bulk fermentation.

          Pre-Shape

          • Turn the dough out onto a lightly floured surface.
          • Shape it into a rectangle and fold one long edge over the middle, then the other long edge over that, like you're folding a letter into thirds.
          • Tug both short edges up over the middle.
          • Flip the dough seam side down and shape it into a tight ball.
          • Cover and let it rest for 15 minutes.
          Apple cinnamon sourdough bread dough being folded over itself like a letter.
          Hands shaping apple cinnamon sourdough bread dough.
          A shaped ball of apple cinnamon sourdough bread dough.

          Final Shape

          • Flip the dough seam side up again and repeat the shaping process.
          • Shape it into a boule or batard, depending on your proofing basket.
          • Place the shaped dough, seam side up, into a lightly floured proofing basket, pinching to seal the seam.
          • Cover and refrigerate for 12-16 hours or overnight.
          Apple cinnamon sourdough bread dough in a batard-shaped proofing basket.

          Score and Bake

          • Preheat your oven to 450℉ with the Dutch oven inside. Once the oven reaches temperature, continue preheating the Dutch oven for an additional 30-45 minutes.
          • Transfer the dough to a piece of parchment paper or a bread sling.
          • Score the dough as desired.
          • Carefully remove the Dutch oven from the oven and add two ice cubes to create steam. Gently lower the scored bread into the Dutch oven using the parchment paper or bread sling.
          • Cover and bake for 40 minutes.
          • Remove the lid and bake for an additional 5-10 minutes or until the crust reaches your desired color.
          A batard-shaped apple cinnamon sourdough bread dough on a piece of parchment paper with a score line on the left side.

          Cool

          • Remove the bread from the oven and let it cool completely (at least 2 hours) on a wire rack before slicing and serving.
          A baked loaf of apple cinnamon sourdough bread on a cooling rack.

          Baker's Schedule

          Here is an example of a schedule you can use to make this apple cinnamon sourdough bread.

          Day 1

          8:00 AM: Feed sourdough starter.

          1:30 PM: Prepare sautéed cinnamon apple mixture.

          2:00 PM: Mix dough.

          2:30-4:00 PM: Stretch and folds + add cinnamon apples.

          4:00-8:00 PM: Bulk fermentation.

          8:00-8:20 PM: Pre-shape.

          8:20-8:30 PM: Final shape.

          8:30 PM-8:30 AM (Next Day): Cold ferment.

          Day 2

          7:30-8:30 AM: Preheat Dutch oven.

          8:30-9:15 AM: Score and bake.

          9:15-11:15 AM: Cool.

          Note: Timing will vary based on the strength of your sourdough starter and the temperature of your kitchen and dough.

          A whole loaf of apple cinnamon sourdough bread on a wooden pizza peel.

          How to Store

          Apple cinnamon sourdough bread is best enjoyed within 24 hours of baking.

          Uncut loaves stay fresh for up to 2 days at room temperature. Once sliced, store in an airtight container for 2 days, then freeze for up to 3 months.

          Avoid refrigeration as it can cause the bread to become stale quickly.

          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 apple cinnamon sourdough bread cut in half to show the apple-dotted crumb.
          Print Pin Save

          Apple Cinnamon Sourdough Bread

          This Apple Cinnamon Sourdough Bread is warmly spiced and dotted with lots of brown sugar-sweetened apples. Baked to crusty, golden-brown perfection in a Dutch oven, it’s sure to become your new favorite fall sourdough bread recipe.
          Course Bread, Breakfast
          Cuisine American
          Prep Time 1 day 1 hour
          Cook Time 45 minutes
          Cool Time 2 hours
          Total Time 1 day 3 hours 45 minutes
          Servings 12 slices
          Calories 194kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          Apple Cinnamon Mixture

          • ½ tablespoon unsalted butter
          • 1 tablespoon lemon juice or water
          • 2 apples peeled and diced into ¼-inch cubes
          • 2 tablespoons brown sugar packed
          • ½ teaspoon ground cinnamon
          • ⅛ teaspoon ground nutmeg

          Sourdough Bread Ingredients

          • 500 grams (4 cups + 3 tablespoons) bread flour
          • 325 grams (1 ¼ cups + 2 tablespoons) warm water 80-90℉
          • 100 grams (½ cup) active sourdough starter
          • 10 grams (2 ½ teaspoons) kosher salt
          • 2 ice cubes for steam

          Instructions

          • Feed your sourdough starter about 6-12 hours before starting your loaf. In a 75℉ kitchen, the starter should peak in about 6 hours.
          • Melt butter in a small skillet over medium heat. Add the diced apples and lemon juice and cook for 5-7 minutes until slightly softened. Add the brown sugar, cinnamon, and nutmeg. Stir to combine. Cook for an additional 3-5 minutes until the sugar thickens to a syrup-like consistency. Remove from heat and let cool completely.
            ½ tablespoon unsalted butter, 1 tablespoon lemon juice, 2 apples, 2 tablespoons brown sugar, ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg
          • In a large mixing bowl, combine the bread flour, warm water, active sourdough starter, and kosher salt. Mix until a cohesive dough forms and no dry flour remains. Cover the bowl and let the dough rest for 30 minutes.
            500 grams (4 cups + 3 tablespoons) bread flour, 325 grams (1 ¼ cups + 2 tablespoons) warm water, 100 grams (½ cup) active sourdough starter, 10 grams (2 ½ teaspoons) kosher salt
          • Spread ¼ of the apple mixture over the top of the dough. Pull one side of the dough up and over the apples. Rotate the bowl 90 degrees and add another ¼ of the apple mixture, pulling that side up and over the apples. Repeat until all the apple mixture is incorporated and the dough has been folded over itself 4 times. Gather the dough into a ball and flip it so the folded side is on the bottom. Cover and rest for 30 minutes.
          • Repeat the stretching and folding process three more times, allowing the dough to rest for 30 minutes between each set.
          • Cover the dough and let it ferment until it has doubled in size and bubbles form on the surface. This usually takes about 3-4 hours in a 75℉ kitchen.
          • Turn the dough out onto a lightly floured surface. Shape it into a rectangle and fold one long edge over the middle, then the other long edge over that, like you're folding a letter into thirds. Tug both short edges up over the middle. Flip the dough seam side down and shape it into a tight ball. Cover and let it rest for 15 minutes.
          • Flip the dough seam side up again and repeat the shaping process. Shape it into a boule or batard, depending on your proofing basket. Place the shaped dough, seam side up, into a lightly floured proofing basket, pinching to seal the seam. Cover and refrigerate for 12-16 hours or overnight.
          • Preheat your oven to 450℉ with the Dutch oven inside. Once the oven reaches temperature, continue preheating the Dutch oven for an additional 30-45 minutes.
          • Transfer the dough to a piece of parchment paper or a bread sling. Score the dough as desired. Carefully remove the Dutch oven from the oven and add two ice cubes to create steam. Gently lower the scored bread into the Dutch oven using the parchment paper or bread sling. Cover and bake for 40 minutes. Remove the lid and bake for an additional 5-10 minutes or until the crust reaches your desired color.
            2 ice cubes
          • Remove the bread from the oven and let it cool completely (at least 2 hours) on a wire rack before slicing and serving.

          Notes

          • Storage: Store bread at room temperature for up to 2 days, then freeze for up to 3 months.

          Nutrition

          Serving: 1slice | Calories: 194kcal | Carbohydrates: 40g | Protein: 5.5g | Fat: 1.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Cholesterol: 1mg | Sodium: 337mg | Potassium: 94mg | Fiber: 2g | Sugar: 5.5g | Vitamin C: 2mg | Calcium: 14mg | Iron: 2.1mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

          100% Whole Wheat Sourdough Bread

          This 100% Whole Wheat Sourdough Bread has a tangy, nutty flavor and a hearty, dense, yet wonderfully soft texture. It’s a nutritious, high-fiber option perfect for toast, sandwiches, and more.

          Two slices of 100% whole wheat sourdough bread on a piece of parchment paper.

          As a registered dietitian, getting enough daily fiber is important to me. So, when I started baking sourdough bread, making a 100% whole wheat loaf was one of my goals.

          But, it turned out to be more challenging than I expected. After nearly two years of practice, though, I've learned some tricks to help achieve the best rise possible with whole wheat flour.

          While I still sometimes make loaves that don't rise perfectly, they're always soft and enjoyable to eat (unlike the dense hockey pucks I used to make).

          This 100% whole wheat sourdough bread recipe has become a staple in my baking routine. I enjoy a slice of this delicious high-fiber bread for breakfast almost every morning.

          So, if you want to make a beautifully risen whole wheat sourdough bread, read on for all of my best tips and tricks.

          Just getting started with sourdough? Check out my Beginner's Guide to 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.

          How to Get the Best Rise from 100% Whole Wheat Sourdough Bread

          Getting a good rise with 100% whole wheat sourdough bread can be trickier than with white flour, but it can be achieved with the right techniques.

          Whole wheat flour includes the bran and germ, which are sharp and can cut through the gluten strands in the dough. Additionally, whole wheat flour absorbs more water than white flour, so you'll usually need to use a higher hydration to develop enough gluten.

          Here are some tips to help you get the best rise from your whole wheat sourdough bread:

          • Try higher hydration. Whole wheat flour absorbs more water so, starting with a higher hydration can help with gluten development.
          • Don't skip autolyse. Mix the flour and water and let it sit for 1-2 hours before adding the starter and salt. This softens the bran and starts gluten development before fermentation begins, improving the rise.
          • Knead thoroughly. Whole wheat sourdough requires more kneading than white flour to build a strong gluten network. You can do this by adding extra sets of stretch and folds during fermentation or by kneading vigorously with a stand mixer or by hand.
          • Shorten the fermentation time. Whole wheat ferments faster due to higher nutrient content. Keep a close eye on the dough to avoid overproofing, which can lead to a denser loaf.

          Ingredients & Substitutions

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

          • Whole Wheat Sourdough Starter- Feed your sourdough starter with 100% whole wheat flour 6-12 hours before you want to make your bread. The amount of time depends on the temperature of your kitchen. In a 70-75℉ kitchen, your starter should peak in about 6 hours.
          • Whole Wheat Flour- Whole wheat flour includes the bran, germ, and endosperm of the wheat grain, giving it a nutty flavor and higher nutritional content. This recipe works with both freshly-milled flour and store-bought flour.
          • Water- This recipe uses an 80% hydration dough, which is easy to work with since whole wheat flour absorbs more water than white flour. If you’re okay with handling stickier dough, you can add more water.
          • Kosher Salt- Salt enhances the flavor of whole wheat sourdough bread. If using table salt, measure by weight or use half the amount by volume.
          The ingredients to make 100% whole wheat sourdough bread. Each ingredient is labeled with text. They include whole wheat flour, whole wheat sourdough starter, water, and kosher salt.

          How to Make 100% Whole Wheat Sourdough Bread

          Here is how to make sourdough bread using whole wheat flour.

          Feed Sourdough Starter

          • Feed your sourdough starter with whole wheat flour about 6-12 hours before starting your loaf.
          • In a 75℉ kitchen, the starter should peak in about 6 hours.
          The top of a bubbly sourdough starter in a small jar.

          Autolyse

          • About 1-2 hours before your starter peaks, mix the whole wheat flour and warm water in a large mixing bowl.
          • Cover and let sit for 1-2 hours to allow the flour to fully hydrate and the gluten to start developing.
          Whole wheat flour and water being autolysed in a glass mixing bowl.

          Mix Dough

          • Add your active sourdough starter and kosher salt to the bowl.
          • Use your hands to thoroughly mix the dough for about 3-5 minutes until the starter and salt are fully incorporated.
          • Cover and let the dough rest for 15 minutes.
          Sourdough starter and salt being added to the bowl with whole wheat flour and water.
          Hands mixing the whole wheat sourdough starter and kosher salt into the flour and water mixture.

          Stretch and Folds

          • Perform your first set of stretch and folds: pull one edge of the dough up and over itself, rotate the bowl 90 degrees, and repeat on all four edges.
          • Gather the dough into a ball and flip it seam-side down in the bowl.
          • Repeat this stretching and folding process every 15 minutes for a total of 8 rounds (or knead the dough on low in a stand mixer with a dough hook for about 15-20 minutes).

          Bulk Fermentation

          • Cover the dough and let it rise at room temperature until it doubles in size, about 2-4 hours in a 75℉ kitchen (longer if cooler).
          • Whole wheat tends to ferment more quickly than white flour, so keep a close eye on it to prevent overproofing.
          Whole wheat sourdough bread dough after being kneading using the stretch and fold method.
          Whole wheat sourdough bread dough after bulk fermentation.

          Pre-Shape

          • Turn the dough out onto a lightly floured surface.
          • Shape it into a rectangle and fold one long edge over the middle, then the other long edge over that.
          • Tug both short edges up over the middle.
          • Flip the dough seam side down and shape it into a tight ball.
          • Cover and let it rest for 15 minutes.
          Hands folding whole wheat sourdough bread dough into thirds like a letter.
          Whole wheat sourdough bread dough being shaped into a boule.
          Whole wheat sourdough bread dough shaped into a ball on a counter.

          Final Shape

          • Flip the dough seam side up and repeat the shaping process, building more tension in the surface of the dough.
          • Transfer the dough ball seam side up to a proofing basket, pinching to seal.
          • Cover and refrigerate for 12-16 hours.
          Whole wheat sourdough bread dough shaped into a boule in a banneton proofing basket.

          Score and Bake

          • One hour before baking, preheat your oven to 450℉ with a lidded Dutch oven inside.
          • Turn the dough out onto a piece of parchment paper or a bread sling and score as desired.
          • Add two ice cubes to the Dutch oven just before baking to create steam.
          • Carefully transfer the dough on the parchment paper or bread sling to the preheated Dutch oven.
          • Cover and bake for 40 minutes with the lid on.
          • Remove the lid and bake for an additional 5-10 minutes until the crust reaches your desired color.
          Scored 100% whole wheat sourdough bread on a bread sling before baking.

          Cool

          • Remove the bread from the Dutch oven and cool on a wire rack for at least 2 hours before slicing and serving.
          A baked loaf of 100% whole wheat sourdough bread cooling on a wire rack.

          Baker's Schedule

          Here is an example of a schedule you can use to make this 100% whole wheat sourdough bread.

          Day 1

          8:00 AM: Feed sourdough starter.

          1:00 PM: Autolyse flour and water.

          2:00 PM: Mix dough.

          2:15-4:15 PM: Stretch and folds.

          4:30-8:30 PM: Bulk fermentation.

          8:30-8:50 PM: Pre-shape.

          8:50 PM: Final shape.

          9:00 PM-9:00 AM (Next Day): Cold ferment.

          Day 2

          8:00-9:00 AM: Preheat Dutch oven.

          9:00-9:45 AM: Score and bake.

          9:45-11:45 AM: Cool.

          Note: Timing will vary based on your sourdough starter and the temperature and humidity of your kitchen.

          A loaf of 100% whole wheat sourdough bread.

          How to Store

          Homemade whole wheat sourdough bread is best enjoyed within 24-48 hours of baking.

          Uncut loaves stay fresh for up to 2 days at room temperature. Once sliced, store in an airtight container for 2 days, then freeze for up to 3 months.

          Avoid refrigeration as it can cause the bread to become stale quickly.

          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

          Two pieces of 100% whole wheat sourdough bread on a piece of parchment paper.
          Print Pin Save
          5 from 1 vote

          100% Whole Wheat Sourdough Bread

          This 100% Whole Wheat Sourdough Bread has a tangy, nutty flavor and a hearty, dense, yet wonderfully soft texture. It’s a nutritious, high-fiber option perfect for toast, sandwiches, and more.
          Course Bread
          Cuisine American
          Prep Time 1 day 1 hour
          Cook Time 45 minutes
          Cool Time 2 hours
          Total Time 1 day 3 hours 45 minutes
          Servings 12 slices
          Calories 156kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          • 500 grams (4 cups + 3 tablespoons) whole wheat flour
          • 400 grams (1 ½ cups + 2 ½ tablespoons) warm water 80-90℉
          • 100 grams (½ cup) active sourdough starter fed with whole wheat flour
          • 10 grams (2 ½ teaspoons) kosher salt
          • 2 ice cubes for steam

          Instructions

          • Feed your sourdough starter with whole wheat flour 6-12 hours before starting your loaf. In a 75℉ kitchen, the starter should peak in about 6 hours.
          • About 1-2 hours before your starter peaks, mix the whole wheat flour and warm water in a large mixing bowl. Cover and let sit for 1-2 hours to allow the flour to fully hydrate and the gluten to start developing.
            500 grams (4 cups + 3 tablespoons) whole wheat flour, 400 grams (1 ½ cups + 2 ½ tablespoons) warm water
          • Add your active sourdough starter and kosher salt to the bowl. Use your hands to thoroughly mix the dough for about 3-5 minutes until the starter and salt are fully incorporated. Cover and let the dough rest for 15 minutes.
            100 grams (½ cup) active sourdough starter, 10 grams (2 ½ teaspoons) kosher salt
          • Perform your first set of stretch and folds: pull one edge of the dough up and over itself, rotate the bowl 90 degrees, and repeat on all four edges. Gather the dough into a ball and flip it seam-side down in the bowl. Repeat this stretching and folding process every 15 minutes for a total of 8 rounds (or knead the dough on low in a stand mixer with a dough hook for about 15-20 minutes).
          • Cover the dough and let it rise at room temperature until it doubles in size, about 2-4 hours in a 75℉ kitchen (longer if cooler). Whole wheat tends to ferment more quickly than white flour, so keep a close eye on it to prevent overproofing.
          • Turn the dough out onto a lightly floured surface. Shape it into a rectangle and fold one long edge over the middle, then the other long edge over that. Tug both short edges up over the middle. Flip the dough seam side down and shape it into a tight ball. Cover and let it rest for 15 minutes.
          • Flip the dough seam side up and repeat the shaping process. Transfer the dough ball seam side up to a proofing basket, pinching to seal. Cover and refrigerate for 12-16 hours.
          • One hour before baking, preheat your oven to 450℉ with a lidded Dutch oven inside.
          • Turn the dough out onto a piece of parchment paper or a bread sling and score as desired. Add two ice cubes to the Dutch oven just before baking to create steam. Carefully transfer the dough on the parchment paper or bread sling to the preheated Dutch oven. Cover and bake for 40 minutes with the lid on. Remove the lid and bake for an additional 5-10 minutes until the crust reaches your desired color.
          • Remove the bread from the Dutch oven and cool on a wire rack for at least 2 hours before slicing and serving.

          Notes

          • Storage: Store bread at room temperature for up to 2 days or freeze for up to 3 months.

          Nutrition

          Serving: 1slice | Calories: 156kcal | Carbohydrates: 33g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 336mg | Potassium: 166mg | Fiber: 5g | Calcium: 17mg | Iron: 1.7mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

          Sourdough Discard Cinnamon Rolls

          These Sourdough Discard Cinnamon Rolls are irresistibly soft, with a rich buttery flavor and a perfectly tender, melt-in-your-mouth texture.

          Sourdough cinnamon rolls in a baking pan. One of the corner rolls is removed and there is an offset spatula resting in the open spot.

          Are these the best sourdough cinnamon rolls ever? They just might be!

          Making the dough is a bit of a labor of love, taking about an hour from start to finish. But, trust me. It is SO worth it!

          This recipe uses techniques like scalding the milk and making tangzhong (methods I learned from Claire Saffitz) to create a soft, fluffy cinnamon roll that stays beautifully moist and tender after baking.

          But don't worry - they're easier to make than you might think.

          You can use either sourdough discard or active starter in this recipe. If using discard, just make sure it's less than a week old. You can also adjust the refrigeration time to fit your baking schedule.

          So, whether you're celebrating the holidays or hosting a brunch, these sourdough discard cinnamon rolls are perfect for any occasion. I can't wait for you to try them!

          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.

          What Makes These Sourdough Discard Cinnamon Rolls Special?

          Making the dough for these sourdough discard cinnamon rolls takes a bit of time and effort, but trust me - it is SO worth it. The soft, tender, and fluffy texture you achieve at the end is as good as, if not better than, any cinnamon roll you can get from a bakery.

          Here's what makes these sourdough cinnamon rolls so special:

          • Scalded Milk- Heating the milk to 180℉ denatures some of the proteins that prevent gluten formation. By denaturing these proteins, we're increasing the strength of the dough, leading to a better rise.
          • Tangzhong- Tangzhong is a mixture of flour and milk cooked into a paste. It increases the dough's ability to hold onto moisture, creating softer, more tender and moist cinnamon rolls.
          • Extended Kneading- Cinnamon roll dough is enriched with fat, giving it a soft, buttery texture but also making it dense. By kneading in a stand mixer on low for 20 minutes, we develop enough gluten to help the rolls rise well in the oven, resulting in light and fluffy cinnamon rolls.
          Soft and fluffy sourdough discard cinnamon rolls in a baking pan.

          Ingredients & Substitutions

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

          • Sourdough Discard- Since this recipe relies on the sourdough starter for leavening, it's best to use "fresh" sourdough discard (less than a week old) or active sourdough starter.
          • All-Purpose Flour- All-purpose flour provides enough gluten to help the cinnamon rolls rise well while keeping them tender and soft, not chewy.
          • Whole Milk- Adds richness and moisture to the dough, creating a soft and tender texture. You can substitute it with other types of milk, but whole milk works best for flavor and texture.
          • Eggs- Using cold eggs helps cool down the tangzhong mixture.
          • Butter- Adding the butter at the end of kneading lets us build enough gluten before the fat inhibits gluten formation. Add the butter slowly, allowing each piece to fully mix in before adding more.
          • Granulated Sugar- The dough only needs a little granulated sugar for sweetness because the cinnamon rolls are filled with cinnamon sugar and topped with icing.
          • Ice Water- Ice water helps to keep the dough cool after the addition of the scalded milk and tangzhong.
          • Kosher Salt- Enhances the flavor of the dough.
          • Cinnamon Sugar Filling- A classic combination of butter, brown sugar, and cinnamon.
          • Icing Glaze- I chose to keep the icing simple for this recipe - a glaze with just powdered sugar, melted butter, milk, and vanilla extract.
          The ingredients to make sourdough cinnamon rolls. Each ingredient is labeled with text. They include powdered sugar, vanilla, whole milk, eggs, cinnamon, salt, ice water, brown sugar, granulated sugar, all-purpose flour, butter, and sourdough starter.

          Tips for Success

          • Use fresh sourdough discard. Ensure your sourdough discard is less than a week old to achieve the best rise. If your discard is older than a week, opt for active sourdough starter instead.
          • Measure ingredients accurately. Use a kitchen scale to measure your ingredients, especially the flour. This ensures you get the right consistency and texture in your dough.
          • Take your time making the dough. It takes about an hour from start to finish. Each step is important for getting the best final result, so don't rush the process.
          • Use an aluminum baking pan. An aluminum baking pan cooks the cinnamon rolls more evenly and gives them perfectly golden brown edges all the way around.
          • Line the pan with parchment paper. Greasing your pan with a little butter and lining it with parchment paper makes it so much easier to remove the cinnamon rolls after baking and icing.

          How to Make Sourdough Discard Cinnamon Rolls

          Here is how to make the best sourdough cinnamon rolls with sourdough discard.

          Prepare the Dough

          Step 1: Scald the milk. Heat the milk in a small saucepan over medium heat until it reaches 180℉. Hold at 180℉ for one minute. Transfer ¼ cup (60 grams) of the scalded milk to the bowl of a stand mixer. Reserve the remaining ½ cup (120 grams) in the pot.

          Whole milk scalding in a stainless steel pot.

          Step 2: Make tangzhong. Make tangzhong by adding ¼ cup (30 grams) of flour to the reserved milk in the saucepan. Whisk over low heat until the mixture is thick and resembles mashed potatoes.

          Tangzhong in a stainless steel pot with a whisk in it.

          Step 3: Mix the dough. Transfer the tangzhong to the stand mixer bowl with the rest of the milk. Add the ice water and eggs, and whisk until mostly combined. Add the remaining flour (4 cups or 480 grams) and sourdough starter to the bowl. Attach the dough hook and knead on low speed until the mixture just comes together. Cover and let rest for 5 minutes.

          Milk, ice water, tangzhong, and eggs whisked together in the bowl of a stand mixer.
          All-purpose flour, water, milk, tangzhong, eggs, and sourdough discard mixed together in a stand mixer bowl with dough hook attachment.

          Step 4: Add remaining ingredients and knead. Add the sugar and salt to the mixture. Knead on medium-low speed for 20 minutes, or until the dough cleanly pulls away from the sides of the bowl. With the mixer running on low to medium-low speed, add the softened butter one tablespoon at a time, allowing each piece to fully incorporate before adding the next. The dough may separate but will come back together.

          The sourdough discard cinnamon roll dough after adding butter in the bowl of a stand mixer with dough hook attachment.

          Bulk Fermentation

          Step 5: Bulk fermentation. Transfer the dough to a clean bowl, cover, and let it rise at room temperature until doubled in size (about 6-8 hours in a 70-75℉ kitchen, but this can vary).

          Step 6: Refrigerate the dough overnight. Once the dough has doubled, refrigerate it overnight or for at least 8 hours. This is necessary to be able to roll it out.

          Sourdough discard cinnamon roll dough in a green bowl before bulk fermentation.
          Sourdough discard cinnamon roll dough in a green mixing bowl after bulk fermentation.

          Prepare the Cinnamon Sugar Filling

          Step 7: Prepare the filling. Prepare the filling by mixing the softened butter, brown sugar, and cinnamon in a bowl. Cover and refrigerate overnight. Remove from the fridge to soften 1-2 hours before using.

          Butter, brown sugar, and cinnamon mixed together in a glass mixing bowl to make the cinnamon roll filling.

          Assemble (The Next Day)

          Step 8: Roll out the dough. Butter and line the bottom of a 9" x 13" baking pan with parchment paper. On a lightly floured surface, roll out the chilled dough into a ¼-inch thick, 12-inch by 20-inch rectangle. Use enough flour to prevent sticking.

          The sourdough cinnamon roll dough rolled out on a floured countertop.

          Step 9: Fill and roll up the dough. Spread the prepared filling out into a thin, even layer over the dough, leaving a 1-inch border on one long edge. Roll the dough tightly into a log starting from the long edge with filling to the border.

          Step 10: Cut into cinnamon rolls. Trim the tapered ends and cut the log into 15 rolls, about 1 ¼ inch thick each. Place the rolls in the prepared baking pan.

          The sourdough cinnamon roll dough rolled out with cinnamon sugar filling spread out on top of it.
          The filled sourdough cinnamon dough being rolled up into a log.

          Proof

          Step 11: Proof. Cover and let proof for 1 ½ to 2 hours, or until puffy.

          Cut sourdough cinnamon rolls in a buttered baking pan before proofing.
          Cut sourdough discard cinnamon rolls in a buttered baking pan after proofing.

          Bake

          Step 12: Bake the cinnamon rolls. Preheat the oven to 375℉ about 20 minutes before proofing is complete. Cover the pan with buttered aluminum foil and bake for 15 minutes. Uncover and bake for an additional 10-15 minutes until lightly golden brown. Allow rolls to cool for 5 minutes before icing.

          Baked sourdough discard cinnamon rolls in a baking pan.

          Step 13: Top cinnamon rolls with icing. Whisk together powdered sugar, melted butter, milk, and vanilla extract in a mixing bowl. Pour the icing over the warm cinnamon rolls and spread evenly with a knife. Serve warm and enjoy!

          Sourdough discard cinnamon rolls with icing in a baking pan.

          Storage

          Cool these sourdough discard cinnamon rolls completely before storing them in an airtight container at room temperature for up to 2 days.

          For longer storage, freeze baked sourdough cinnamon rolls for up to 3 months. Thaw at room temperature or in the refrigerator before reheating.

          To Reheat: Cover loosely with a damp paper towel and heat in 15-second intervals in the microwave until just warmed through. Alternatively, cover with foil and warm in a 350℉ oven for about 10 minutes.

          Three sourdough discard cinnamon rolls on a small white plate in front of a baking pan with the rest of the cinnamon rolls.
          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

          Sourdough cinnamon rolls in a baking pan. One of the corner rolls is removed and there is an offset spatula resting in the open spot.
          Print Pin Save

          Sourdough Discard Cinnamon Rolls

          These Sourdough Discard Cinnamon Rolls are irresistibly soft, with a rich buttery flavor and a perfectly tender, melt-in-your-mouth texture.
          Course Breakfast, Dessert
          Cuisine American
          Prep Time 17 hours 30 minutes
          Cook Time 30 minutes
          Total Time 18 hours
          Servings 15 cinnamon rolls
          Calories 350kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          Dough Ingredients

          • ¾ cup (180 grams) whole milk
          • 4 ¼ cups (510 grams) all-purpose flour divided
          • ¼ cup (60 grams) ice-cold water
          • 3 large (150 grams) cold eggs
          • ½ cup (100 grams) sourdough starter discard less than one week old (or active sourdough starter)
          • ¼ cup (50 grams) granulated sugar
          • ½ teaspoon kosher salt
          • ½ cup (113 grams or 1 stick) unsalted butter softened

          Filling Ingredients

          • 4 tablespoons (57 grams) unsalted butter softened
          • ½ cup (100 grams) brown sugar packed
          • 4 teaspoons ground cinnamon

          Icing Ingredients

          • 2 cups powdered sugar
          • 4 tablespoons (57 grams) unsalted butter melted
          • 3 tablespoons whole milk
          • 2 teaspoons vanilla extract

          Instructions

          Day 1:

          • Heat the milk in a small saucepan over medium heat until it reaches 180℉. Hold at 180℉ for one minute. Transfer ¼ cup (60 grams) of the scalded milk to the bowl of a stand mixer. Reserve the remaining ½ cup (120 grams) in the pot.
            ¾ cup (180 grams) whole milk
          • Make tangzhong by adding ¼ cup (30 grams) of flour to the reserved milk in the saucepan. Whisk over low heat until the mixture is thick and resembles mashed potatoes.
            4 ¼ cups (510 grams) all-purpose flour
          • Transfer the tangzhong to the stand mixer bowl with the rest of the milk. Add the ice water and eggs, and whisk until mostly combined. Add the remaining flour (4 cups or 480 grams) and sourdough starter to the bowl. Attach the dough hook and knead on low speed until the mixture just comes together. Cover and let rest for 5 minutes.
            4 ¼ cups (510 grams) all-purpose flour, ¼ cup (60 grams) ice-cold water, 3 large (150 grams) cold eggs, ½ cup (100 grams) sourdough starter discard
          • Add the sugar and salt to the mixture. Knead on medium-low speed for 20 minutes, or until the dough cleanly pulls away from the sides of the bowl. With the mixer running on low to medium-low speed, add the softened butter one tablespoon at a time, allowing each piece to fully incorporate before adding the next. The dough may separate but will come back together.
            ¼ cup (50 grams) granulated sugar, ½ teaspoon kosher salt, ½ cup (113 grams or 1 stick) unsalted butter
          • Transfer the dough to a clean bowl, cover, and let it rise at room temperature until doubled in size (about 6-8 hours in a 70-75℉ kitchen, but this can vary).
          • Once the dough has doubled, refrigerate it overnight or for at least 8 hours. This is necessary to be able to roll it out.
          • Prepare the filling by mixing the softened butter, brown sugar, and cinnamon in a bowl. Cover and refrigerate overnight. Remove from the fridge 1-2 hours before using to soften.
            4 tablespoons (57 grams) unsalted butter, ½ cup (100 grams) brown sugar, 4 teaspoons ground cinnamon

          Day 2:

          • Butter and line the bottom of a 9" x 13" baking pan with parchment paper. On a lightly floured surface, roll out the chilled dough into a ¼-inch thick, 12-inch by 20-inch rectangle. Use enough flour to prevent sticking.
          • Spread the prepared filling out into a thin, even layer over the dough, leaving a 1-inch border on one long edge. Roll the dough tightly into a log starting from the long edge with filling to the border.
          • Trim the tapered ends and cut the log into 15 rolls, about 1 ¼ inch thick each. Place the rolls in the prepared baking pan.
          • Cover and let proof for 1 ½ to 2 hours, or until puffy.
          • Preheat the oven to 375℉ about 20 minutes before proofing is complete. Cover the pan with buttered aluminum foil and bake for 15 minutes. Uncover and bake for an additional 10-15 minutes until lightly golden brown. Allow rolls to cool for 5 minutes before icing.
          • Whisk together powdered sugar, melted butter, milk, and vanilla extract in a mixing bowl. Pour the icing over the warm cinnamon rolls and spread evenly with a knife.
            2 cups powdered sugar, 4 tablespoons (57 grams) unsalted butter, 3 tablespoons whole milk, 2 teaspoons vanilla extract
          • Enjoy the cinnamon rolls warm!

          Notes

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

          Nutrition

          Serving: 1roll | Calories: 350kcal | Carbohydrates: 52g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 67mg | Sodium: 82mg | Potassium: 58mg | Fiber: 1.5g | Sugar: 25g | Calcium: 37mg | Iron: 0.3mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

          Sourdough Focaccia Pizza

          This Sourdough Focaccia Pizza recipe creates a thick, pan-style pizza with a soft, fluffy crust and deliciously crispy edges. Made with a simple sourdough focaccia dough, pizza sauce, and shredded mozzarella cheese, it can be ready the same day or refrigerated overnight.

          Four pieces of sourdough focaccia pizza on a piece of parchment paper.

          Pan pizza, also called "bar pizza" here in Massachusetts, is known for its thick crust and crispy, cheesy edges that give it tons of flavor and texture - truly one of my favorite pizza styles!

          So, how do you make pan pizza even better? By making it with homemade sourdough focaccia, of course!

          For this sourdough focaccia pizza recipe, I started with my sourdough discard focaccia as the base (you could also use my whole wheat sourdough focaccia). Then, I added classic pizza toppings like marinara sauce, pizza seasoning, and mozzarella cheese.

          Once baked, the fluffy texture of the focaccia contrasts beautifully with its crispy edges. And the sourdough adds a slight tanginess that complements the rich pizza toppings perfectly.

          It's honestly one of the easiest and most delicious pizzas I've ever made at home. I'm so excited for you to give it a try and let me know what you think.

          Want focaccia for dinner and dessert? Give my blueberry or cinnamon roll sourdough focaccia 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.

          Tips for Success

          • Use fresh sourdough starter. For the best rise, use active sourdough starter or sourdough discard that is less than one week old.
          • Make ahead. Proof the dough in the refrigerator overnight to make this recipe work for your schedule. Just let it warm to room temperature for a few hours before topping and baking.
          • Try an aluminum baking pan. For that classic pan pizza look and taste, use an aluminum baking pan. Aluminum ensures your sourdough focaccia pizza bakes evenly, creating a crispy, golden brown crust, and deliciously lacy cheese edges.
          • Wet your hands. This helps prevent the dough from sticking and makes stretching and folding easier.
          • Line the pan with parchment paper. Lining the bottom of the baking pan with parchment paper provides extra insurance against sticking.
          • Cover to prevent burning. If your toppings are browning too quickly, loosely cover the pizza with foil for the last 5-10 minutes of baking.

          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 fresh sourdough discard (less than one week old) in this recipe.
          • Bread Flour- Bread flour creates light and airy focaccia with a chewy texture that supports heavier pizza toppings well. You can also use all-purpose flour, which will yield a slightly different texture.
          • Water- This sourdough focaccia pizza is made using a 90% hydration dough to help us achieve big, beautiful bubbles in the focaccia crust.
          • Kosher Salt- Enhances the flavor of the dough.
          • Olive Oil- Olive oil adds flavor to sourdough focaccia crust and keeps it from sticking to the pan.
          • Pizza Toppings- I kept it simple with homemade marinara sauce, pizza seasoning, and freshly grated mozzarella cheese. Feel free to add whatever pizza toppings you like!
          The ingredients to make sourdough focaccia pizza. Each ingredient is labeled with text. They include pizza sauce, olive oil, water, salt, mozzarella cheese, bread flour, 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 sourdough focaccia pizza.

          Here are a few options to help you decide:

          • 9"x13" Baking Pan: Ideal for a thicker focaccia pizza with crispy edges and a soft, fluffy interior.
          • Two 8" or 9" Square or Round Pans: Great for making thicker focaccia pizzas with various toppings.
          • Half Sheet Pan (18"x13"): Produces a thinner focaccia pizza with a crispier crust.

          How to Make Sourdough Focaccia Pizza

          Here is how to make focaccia pizza with sourdough.

          Step 1: Mix the dough. In a large mixing bowl, combine the bread flour, warm water, sourdough starter, and kosher salt until well mixed. The dough will have a batter-like consistency. Cover and let it rest for 15 minutes.

          Sourdough focaccia dough in a blue mixing bowl.

          Step 2: Stretch and folds. Wet your hand and grab one edge of the dough. Pull it up and over itself. Rotate the bowl 90 degrees and repeat up to 16 times around the bowl. Cover and rest for 15 minutes. Repeat this process 5 more times (6 sets total) every 15 minutes. Alternatively, use a stand mixer with a dough hook for faster kneading.

          Step 3: Bulk fermentation. Add 2 tablespoons of olive oil to a clean bowl. Transfer the dough to the oiled bowl, ensuring it's coated with oil and not sticking to the sides. Brush some oil on top of the dough. Cover and let it rise at room temperature until doubled, about 4 hours in a 75°F kitchen.

          Sourdough focaccia dough in an oiled glass bowl.
          The dough after stretching and folding.
          Sourdough focaccia dough in an oiled glass bowl. The bowl has a line indicating how high the dough has risen.
          The dough after bulk fermenation.

          Step 4: Transfer dough to baking pan. Line the bottom of your baking pan(s) with parchment paper and oil it with 2 more tablespoons of olive oil. Transfer the dough to the prepared pan. Use your fingers to gently spread it out. If it springs back, let it rest for 10 minutes and try again.

          Sourdough focaccia dough stretched into a round metal baking pan.

          Step 5: Proof. Cover the dough and let it proof until noticeably puffy, about 2 hours.

          Proofed sourdough focaccia dough in a round metal baking pan.

          Step 6: Poke the dough. About 20 minutes before baking, preheat the oven to 375°F and adjust the rack to the middle position. Lightly oil your hands and use your fingertips to poke the dough all over to redistribute air bubbles.

          Step 7: Add toppings. Drizzle the top of the focaccia with the remaining tablespoon of olive oil. Top with pizza sauce, shredded mozzarella cheese, and toppings of your choice.

          Sourdough focaccia dough topped with pizza sauce and shredded mozzarella cheese.

          Step 7: Bake. Bake in the preheated oven for 25-30 minutes until golden brown on top. If the cheese starts browning too much before the focaccia is done baking, loosely cover the pan with foil for the last 5-10 minutes of baking.

          Step 8: Cool and serve. Allow the focaccia pizza to cool in the pan for 10 minutes before removing. Cut into pieces and serve warm.

          Baked sourdough focaccia pizza in a round metal baking pan.

          Storage

          Store cooled sourdough focaccia pizza in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

          To Reheat: Place slices of sourdough focaccia pizza on a baking sheet and cover tightly with aluminum foil. Warm in a 350°F oven for 10-15 minutes or until hot.

          A round sourdough focaccia pizza on a piece 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 Pizza Recipes

          📖 Recipe

          Four pieces of sourdough focaccia pizza on a piece of parchment paper.
          Print Pin Save
          5 from 6 votes

          Sourdough Focaccia Pizza

          This Sourdough Focaccia Pizza recipe creates a thick, pan-style pizza with a soft, fluffy crust and deliciously crispy edges.
          Course Bread, Main Course, Pizza
          Cuisine Italian
          Prep Time 8 hours
          Cook Time 30 minutes
          Total Time 8 hours 30 minutes
          Servings 8 slices
          Calories 427kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          • 500 grams (4 cups + 3 tablespoons) bread flour
          • 450 grams (1 ¾ cups + 2 tablespoons) warm water 80-90℉
          • 100 grams (½ cup) sourdough starter discard less than one week old (or active sourdough starter)
          • 10 grams (2 ½ teaspoons) kosher salt
          • 5 tablespoons extra virgin olive oil
          • 1 cup pizza sauce
          • 2 cups shredded mozzarella cheese
          • Toppings of choice optional

          Instructions

          • In a large mixing bowl, combine the bread flour, warm water, sourdough starter, and kosher salt until well mixed. The dough will have a batter-like consistency. Cover and let it rest for 15 minutes.
            500 grams (4 cups + 3 tablespoons) bread flour, 450 grams (1 ¾ cups + 2 tablespoons) warm water, 100 grams (½ cup) sourdough starter discard, 10 grams (2 ½ teaspoons) kosher salt
          • Wet your hand and grab one edge of the dough. Pull it up and over itself. Rotate the bowl 90 degrees and repeat up to 16 times around the bowl. Cover and rest for 15 minutes. Repeat this process 5 more times (6 sets total) every 15 minutes. Alternatively, knead using a stand mixer with a dough hook attachment on medium-low speed for 10-15 minutes or until the dough is smooth and elastic.
          • Add 2 tablespoons of olive oil to a clean bowl. Transfer the dough to the oiled bowl, ensuring it's coated with oil and not sticking to the sides. Brush some oil on top of the dough. Cover and let it rise at room temperature until doubled, about 4 hours in a 75°F kitchen.
          • Line the bottom of your baking pan with parchment paper and oil it with 2 more tablespoons of olive oil. Transfer the dough to the prepared pan. Use your fingers to gently spread it out. If it springs back, let it rest for 10 minutes and try again.
          • Cover the dough and let it proof until noticeably puffy, about 2 hours.
          • About 20 minutes before baking, preheat the oven to 375°F and adjust the rack to the middle position. Lightly oil your hands and use your fingertips to poke the dough all over to redistribute air bubbles.
          • Drizzle the top of the focaccia with the remaining tablespoon of olive oil. Top with pizza sauce, shredded mozzarella cheese, and toppings of your choice.
            5 tablespoons extra virgin olive oil, 1 cup pizza sauce, 2 cups shredded mozzarella cheese, Toppings of choice
          • Bake in the preheated oven for 25-30 minutes until golden brown on top. If the cheese starts browning too much before the focaccia is done baking, loosely cover the pan with foil for the last 5-10 minutes of baking.
          • Allow the focaccia pizza to cool in the pan for 10 minutes before removing. Cut into pieces and serve warm.

          Notes

          • Try sprinkling a little homemade pizza seasoning on top for extra flavor!
          • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

          Nutrition

          Serving: 1slice | Calories: 427kcal | Carbohydrates: 52.5g | Protein: 15g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 18mg | Sodium: 787mg | Potassium: 206mg | Fiber: 2g | Sugar: 1.5g | Vitamin C: 2mg | Calcium: 214mg | Iron: 3.3mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

          Sourdough Discard Focaccia (Same Day or Overnight)

          This Sourdough Discard Focaccia is light and fluffy with big beautiful bubbles and a crispy, golden brown crust. Made with just five ingredients, it can be prepared the same day or fermented overnight for a tangier flavor.

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

          If you're new to sourdough and feeling a bit intimidated by baking a loaf of sourdough bread, sourdough focaccia is a great place to start.

          Its fermentation is more forgiving than traditional sourdough, and you don't need to worry about any complex shaping techniques.

          My sourdough focaccia recipe can be made using either sourdough discard or active starter. The high-hydration dough yields a light, airy focaccia bread with a crispy, golden brown crust.

          But the best part? You can start the dough in the morning and bake it by dinner, or refrigerate it overnight for better flavor and convenience.

          So, if you're looking for an easy sourdough discard focaccia recipe that delivers fluffy, crusty bread every time, read on to learn exactly how I make mine!

          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 Discard- Use either sourdough discard or active sourdough starter to make this sourdough focaccia recipe. If using discard, make sure it's less than a week old to ensure you get the best rise.
          • Bread Flour- The extra gluten-forming proteins in bread flour produce a light and airy sourdough focaccia with a wonderfully chewy texture. While the texture will be slightly different, all-purpose flour can also be used.
          • Water- This recipe uses a high-hydration dough (90% water) to create a light and airy focaccia with large bubbles. Initially, the dough will seem more batter-like, but as you develop gluten with a few sets of stretch and folds, it will start to have more structure.
          • Olive Oil- Olive oil adds flavor to focaccia and keeps it from sticking to the pan. Choose the highest quality extra virgin olive oil available to you.
          • Kosher Salt- Enhances the flavor of the dough. I like to sprinkle a little extra on top as well, along with my herbs and olive oil.
          • Herbs- Fresh or dried rosemary is a classic choice for focaccia. Feel free to choose whichever herbs you like best.
          The ingredients to make sourdough focaccia. Each ingredient is labeled with text. They include olive oil, kosher salt, water, bread flour, 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 sourdough 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 fresh sourdough discard. For the best rise, choose discard that is less than a week old.
          • Wet your hands. Keep your hands wet when handling the dough to prevent it from sticking and to make stretching and folding easier.
          • Use an aluminum baking pan. Aluminum baking pans produce a more evenly baked focaccia with a crispy, golden brown crust on every surface.
          • Line the pan with parchment paper. Lining the bottom of the baking pan with parchment paper adds a little extra insurance against sticking.
          • Proof overnight for more flavor. For a more pronounced sourdough flavor, refrigerate the dough overnight after spreading it in the pan.
          • Get creative with toppings. Focaccia can be topped with just about anything you'd like! Try it with garlic, summer garden veggies, or turn it into a focaccia pizza with tomato sauce and cheese.

          How to Make Sourdough Discard Focaccia

          Here is how to make focaccia with sourdough starter discard.

          Step 1: Mix the dough. In a large mixing bowl, combine the bread flour, warm water, sourdough starter discard, and kosher salt until well mixed. The dough will have a batter-like consistency. Cover and let it rest for 15 minutes.

          Sourdough focaccia dough in a blue mixing bowl.

          Step 2: Stretch and folds. Wet your hand and grab one edge of the dough. Pull it up and over itself. Rotate the bowl 90 degrees and repeat up to 16 times around the bowl. Cover and rest for 15 minutes. Repeat this stretching and folding process 5 more times (6 sets total) every 15 minutes. Alternatively, use a stand mixer with a dough hook for faster kneading.

          Step 3: Bulk fermentation. Add 2 tablespoons of olive oil to a clean bowl. Transfer the dough to the oiled bowl, ensuring it doesn't stick to the sides. Brush some oil on top of the dough. Cover and let it rise at room temperature until doubled, about 4 hours in a 75°F kitchen.

          Sourdough focaccia dough in an oiled glass bowl.
          The dough after stretching and folding.
          Sourdough focaccia dough in an oiled glass bowl. The bowl has a line indicating how high the dough has risen.
          The dough after bulk fermenation.

          Step 4: Transfer dough to baking pan. Line your baking pan(s) with parchment paper and oil it with 2 more tablespoons of olive oil. Transfer the dough to the prepared pan. Use your fingers to gently spread it out. If it springs back, let it rest for 10 minutes and try again.

          Bubbly sourdough focaccia dough stretched into an oiled square aluminum baking pan.

          Step 5: Proof. Cover the dough and let it proof until noticeably puffy, about 2 hours. For a tangier flavor, refrigerate overnight after spreading in the pan, then allow it to warm to room temperature and proof for 2-4 hours before baking.

          Bubbly sourdough focaccia dough after proofing in an oiled square aluminum pan.

          Step 6: Poke the dough. About 20 minutes before baking, preheat the oven to 375°F and adjust the rack to the middle position. Lightly oil your hands and use your fingertips to poke the dough all over to redistribute air bubbles.

          Step 7: Add toppings and bake. Drizzle the top of the focaccia with the remaining 2 tablespoons of olive oil. Sprinkle with kosher salt and herbs of your choice. Bake in the preheated oven for 25-30 minutes until golden brown on top.

          Sourdough focaccia after being poked and topped with olive oil, kosher salt, and dried rosemary.

          Step 7: Cool and serve. Allow the focaccia to cool in the pan for 10 minutes before removing. Cut into pieces and serve warm.

          Baked sourdough focaccia in a square aluminum baking pan.

          Storage

          Store completely cooled sourdough discard focaccia in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.

          To reheat: Wrap leftover focaccia in aluminum foil and warm it in a 350°F for about 10 minutes.

          A few pieces of sourdough focaccia stacked on a piece of parchment paper to show the texture of the crumb.

          What to Serve with Sourdough Discard Focaccia

          Sourdough focaccia is the perfect side dish for a variety of meals. Here are a few of my favorites:

          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 sourdough focaccia on a piece of wrinkled parchment paper.
          Print Pin Save
          4.92 from 12 votes

          Sourdough Discard Focaccia

          This Sourdough Discard Focaccia is light and fluffy with big beautiful bubbles and a crispy, golden brown crust. Made with just five ingredients, it can be prepared the same day or fermented overnight for a tangier flavor.
          Course Bread
          Cuisine Italian
          Prep Time 8 hours
          Cook Time 30 minutes
          Total Time 8 hours 30 minutes
          Servings 12 pieces
          Calories 225kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          • 500 grams (4 cups + 3 tablespoons) bread flour
          • 450 grams (1 ¾ cups + 2 tablespoons) warm water 80-90℉
          • 100 grams (½ cup) sourdough starter discard less than one week old (or active sourdough starter)
          • 10 grams (2 ½ teaspoons) kosher salt plus more for sprinkling on top
          • 6 tablespoons extra virgin olive oil divided
          • Fresh or dried herbs for sprinkling on top

          Instructions

          • In a large mixing bowl, combine the bread flour, warm water, sourdough starter discard, and kosher salt until well mixed. The dough will have a batter-like consistency. Cover and let it rest for 15 minutes.
            500 grams (4 cups + 3 tablespoons) bread flour, 450 grams (1 ¾ cups + 2 tablespoons) warm water, 100 grams (½ cup) sourdough starter discard, 10 grams (2 ½ teaspoons) kosher salt
          • Wet your hand and grab one edge of the dough. Pull it up and over itself. Rotate the bowl 90 degrees and repeat up to 16 times around the bowl. Cover and rest for 15 minutes. Repeat this stretching and folding process 5 more times (6 sets total) every 15 minutes. Alternatively, knead using a stand mixer with a dough hook attachment on medium-low speed for 10-15 minutes or until the dough is smooth and elastic.
          • Add 2 tablespoons of olive oil to a clean bowl. Transfer the dough to the oiled bowl, ensuring it doesn't stick to the sides. Brush some oil on top of the dough. Cover and let it rise at room temperature until doubled, about 4 hours in a 75°F kitchen.
          • Line your baking pan(s) [one larger pan or two 8"x8" pans] with parchment paper and oil it with 2 more tablespoons of olive oil. Transfer the dough to the prepared pan. Use your fingers to gently spread it out. If it springs back, let it rest for 10 minutes and try again.
          • Cover the dough and let it proof until noticeably puffy, about 2 hours. For a tangier flavor, refrigerate overnight after spreading in the pan, then allow it to warm to room temperature and proof for 2-4 hours before baking.
          • About 20 minutes before baking, preheat the oven to 375°F and adjust the rack to the middle position. Lightly oil your hands and use your fingertips to poke the dough all over to redistribute air bubbles.
          • Drizzle the top of the focaccia with the remaining 2 tablespoons of olive oil. Sprinkle with kosher salt and herbs of your choice. Bake in the preheated oven for 25-30 minutes until golden brown on top.
            10 grams (2 ½ teaspoons) kosher salt, 6 tablespoons extra virgin olive oil, Fresh or dried herbs
          • Allow the focaccia to cool in the pan for 10 minutes before removing. Cut into pieces and serve warm.

          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 | Calories: 225kcal | Carbohydrates: 33g | Protein: 5.5g | Fat: 7.5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 376mg | Potassium: 58mg | Fiber: 1g | Calcium: 10mg | Iron: 2.1mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

          Sourdough Lemon Cake (Sourdough Lemon Pound Cake)

          This Sourdough Lemon Cake, made with tangy sourdough discard, is bursting with fresh lemon flavor. Its soft and tender crumb makes it the perfect treat for spring and summer gatherings.

          A loaf of sourdough lemon cake with three slices cut from it. There is a bowl of berries and a lemon next to the cake.

          I'm not much of a cake person myself, but one type I do enjoy is pound cake. Its rich, buttery flavor and soft, tender, yet dense texture make it extra delicious to me.

          Plus, it's so good on its own that it doesn't need any frosting.

          I also love lemon desserts (like my sourdough lemon cookies), especially in spring and summer. So, when I decided to make a sourdough discard pound cake for the blog, I knew it had to be lemon-flavored.

          And this sourdough lemon pound cake recipe is truly something special.

          Made with lemon extract and freshly grated lemon zest for a bold, lemony flavor, this cake is quick, easy to make, and a great way to use up extra sourdough discard.

          You can enjoy it plain, with a lemon glaze, or as a delicious pound cake trifle with fresh berries and homemade whipped cream.

          So, if you're looking for a sourdough lemon cake with a beautifully soft texture and bright lemon flavor, keep reading to learn exactly how I make mine!

          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- Since sourdough doesn't make the cake rise in this recipe (it mainly adds moisture and a slightly tangy flavor), you can use either sourdough discard or active sourdough starter. Don't have a starter of your own? Check out my post on how to make sourdough starter from scratch.
          • Lemon Zest + Extract- The combination of fresh lemon zest and lemon extract gives this sourdough pound cake a bright, tangy lemon flavor.
          • All-Purpose Flour- I used all-purpose flour because it's something I always have in my pantry, but cake flour can also be used in this recipe.
          • Granulated Sugar- Sugar adds sweetness and moisture to the cake. Creaming it with the butter helps add air to the batter.
          • Butter- Make sure your butter is softened to room temperature to make it easier to cream together with the sugar.
          • Eggs + Egg Yolks- The high ratio of eggs and yolks in this cake recipe makes it super rich, tender, and a gorgeous yellow color.
          • Milk- Adds moisture and richness to the cake, giving it a more tender crumb. I suggest using whole milk for its fat content, but lower-fat milk should also work fine.
          • Kosher Salt- Seasons the cake and enhances the flavor of the other ingredients. If using table salt, use half the amount.
          The ingredients to make sourdough lemon cake. Each ingredient is labeled with text. They include sugar, all-purpose flour, lemon zest, lemon extract, eggs, egg yolks, salt, sourdough discard, baking powder, milk, and butter.

          How to Make Sourdough Discard Lemon Cake

          Here is how to make sourdough lemon pound cake with sourdough discard.

          Step 1: Preparation. Preheat your oven to 325℉. Grease a 9"x5" loaf pan with butter and line it with parchment paper.

          Step 2: Mix dry ingredients. In a small bowl, whisk together flour, baking powder, and kosher salt. Set aside.

          Flour, baking powder, and salt combined in a glass mixing bowl.

          Step 3: Cream butter and sugar. In a large mixing bowl, use a hand mixer or stand mixer to cream together softened butter and sugar. Mix for about 3-4 minutes until light and fluffy.

          Butter and sugar creamed together in a blue mixing bowl.

          Step 4: Finish combining wet ingredients. Add eggs and egg yolks to the creamed mixture one at a time. Beat well after each addition until the mixture is very fluffy and almost doubled in size. Add sourdough discard, lemon extract, and lemon zest. Beat until well combined.

          A mixture of butter, sugar, and eggs creamed together in a blue mixing bowl.
          The wet ingredients combined in a blue mixing bowl.

          Step 5: Mix the batter. Add the dry ingredient mixture to the wet mixture in three portions, alternating with two portions of milk. Start and end with the dry ingredients. Mix until just combined.

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

          Step 6: Bake the cake. Pour the batter into the prepared loaf pan and spread it evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

          Sourdough lemon pound cake batter in a parchment-lined loaf pan.
          A baked lemon sourdough discard pound cake in a parchment-lined loaf pan.

          Step 7: Cool and serve. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve.

          Sourdough lemon cake cut into slices.

          Tips for Success

          • Use an aluminum loaf pan. For more even baking and a beautiful golden brown crust on your sourdough lemon loaf, opt for an aluminum loaf pan.
          • Line the pan with parchment paper. Greasing your pan with a little butter and lining it with parchment paper makes it so much easier to remove the pound cake once it's baked.
          • Make sure your ingredients are at room temperature. If they're too cold, the butter will harden and the batter will look curdled, affecting the cake's texture.
          • Mix well after each addition. Take time to cream the butter and sugar until light and fluffy, and do the same after adding each egg. This process incorporates air into the batter, resulting in a lighter lemon sourdough cake.
          • Change up the flavor. Don't want a lemon cake? Use vanilla extract instead and leave out the zest. You can also make an orange cake by using orange extract and orange zest. Or add some blueberries for a sourdough blueberry lemon cake.

          Storage

          Cool your sourdough discard lemon pound cake completely before storing it in an airtight container at room temperature for up to 5 days.

          Alternatively, freeze the cake whole or in slices for up to 3 months. Thaw at room temperature before serving.

          Sourdough lemon pound cake in a berry and whipped cream trifle.
          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 loaf of sourdough lemon cake with three slices cut from it. There is a bowl of berries and a lemon next to the cake.
          Print Pin Save
          5 from 1 vote

          Sourdough Lemon Cake

          This Sourdough Lemon Cake, made with tangy sourdough discard, is bursting with fresh lemon flavor. Its soft and tender crumb makes it the perfect treat for spring and summer gatherings.
          Course Dessert
          Cuisine American
          Prep Time 20 minutes
          Cook Time 1 hour 10 minutes
          Total Time 1 hour 30 minutes
          Servings 12 slices
          Calories 305kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          Lemon Pound Cake

          • 1 ½ cups (180 grams) all-purpose flour
          • 1 teaspoon baking powder
          • ½ teaspoon kosher salt
          • 1 cup (2 sticks or 226 grams) unsalted butter softened to room temperature
          • 1 cup (200 grams) granulated sugar
          • 2 large (100 grams) eggs room temperature
          • 4 large (72 grams) egg yolks room temperature
          • ½ cup (100 grams) sourdough starter discard room temperature
          • 1 teaspoon lemon extract
          • 1 teaspoon (about one whole lemon) lemon zest
          • ¼ cup (60 grams) whole milk room temperature

          Lemon Glaze (Optional)

          • ½ cup powdered sugar
          • 1-2 tablespoons fresh lemon juice

          Instructions

          • Preheat your oven to 325℉. Grease a 9"x5" loaf pan with butter and line it with parchment paper.
          • In a small bowl, whisk together flour, baking powder, and kosher salt. Set aside.
            1 ½ cups (180 grams) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
          • In a large mixing bowl, use a hand mixer or stand mixer to cream together softened butter and sugar. Mix for about 3-4 minutes until light and fluffy.
            1 cup (2 sticks or 226 grams) unsalted butter, 1 cup (200 grams) granulated sugar
          • Add eggs and egg yolks to the creamed mixture one at a time. Beat well after each addition until the mixture is very fluffy and almost doubled in size.
            2 large (100 grams) eggs, 4 large (72 grams) egg yolks
          • Add sourdough discard, lemon extract, and lemon zest. Beat until well combined.
            ½ cup (100 grams) sourdough starter discard, 1 teaspoon lemon extract, 1 teaspoon (about one whole lemon) lemon zest
          • Add the dry ingredient mixture to the wet mixture in three portions, alternating with two portions of milk. Start and end with the dry ingredients. Mix until just combined.
            ¼ cup (60 grams) whole milk
          • Pour the batter into the prepared loaf pan and spread it evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
          • Optional: While the cake is baking, whisk together the powdered sugar and lemon juice to make a lemon glaze.
          • Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. If using, drizzle the cake with lemon glaze just before slicing and serving.

          Notes

          • Ensuring the butter, eggs, milk, and sourdough starter are at room temperature is crucial for achieving the proper texture in both the batter and the finished cake.
          • Quick Tip: If using a stand mixer, scrape the bottom and sides thoroughly to ensure all ingredients are well incorporated.
          • Storage: Store cooled cake in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

          Nutrition

          Serving: 1slice | Calories: 305kcal | Carbohydrates: 32g | Protein: 5g | Fat: 18g | Saturated Fat: 10.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.5g | Trans Fat: 0.5g | Cholesterol: 137mg | Sodium: 105mg | Potassium: 45mg | Fiber: 1g | Sugar: 17g | Calcium: 47mg | Iron: 0.5mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

          Sourdough Hot Dog Buns

          These Sourdough Hot Dog Buns are soft, fluffy, and full of flavor - perfect for summer cookouts! Made with sourdough starter, tangzhong, and a secret ingredient, they’re so much better than store-bought.

          Sausage with mustard in a sourdough hot dog bun on a small plate.

          Grilled hot dogs just feel like summer, don’t they?

          I’m not much of a hot dog girl myself - I usually go for a grilled turkey sausage (that’s what’s in the main pic!). But I do know a good bun makes all the difference.

          With summer right around the corner, I decided to take what I’ve learned this year and give my sourdough hot dog bun recipe a little upgrade.

          To make them extra soft, I added a tangzhong (the same method I use in my sourdough sandwich bread). I also swapped the bread flour for all-purpose to create a more tender texture and slightly increased the dough for bigger buns.

          Additionally, baking them in a 9"x13" pan helps the buns rise taller as they press against each other in the oven.

          I’m still using a touch of diastatic malt powder for that golden color and bakery-style flavor. An optional ingredient, but highly recommended!

          Let me tell you - these are so much better than anything you’ll find at the store. They’re soft, fluffy, and perfect for hot dogs, sausages, lobster rolls, or whatever you’re grilling up this summer.

          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 Starter- Use active starter or fresh discard (ideally less than a week old) for the best rise and flavor.
          • All-Purpose Flour- Made with all-purpose flour for a softer texture. The addition of tangzhong (a cooked flour paste) helps retain moisture and keeps the buns extra soft and fluffy.
          • Whole Milk- Adds richness and tenderness. For a lower-fat option, you can use 2% or skim milk, but the buns may be slightly less soft and tender.
          • Water- Hydrates the dough.
          • Olive Oil- Adds richness and softness. Using oil instead of butter helps the buns stay soft even after they cool.
          • Granulated Sugar- Feeds the yeast to help the dough rise and adds a subtle sweetness.
          • Diastatic Malt Powder- Helps the yeast rise, adds a slight sweetness, and promotes browning in the oven for that classic bakery flavor. It’s optional, but skipping it may affect texture slightly.
          • Kosher Salt- Enhances the flavor of the buns. 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 sourdough hot dog buns. Each ingredient is labeled with text. They include sourdough starter, whole milk, water, all-purpose flour, sugar, olive oil, salt, and malt powder.

          Tips for Success

          • Weigh ingredients. Using a kitchen scale gives you more accurate, consistent results than measuring by cups.
          • Use active starter. Use an active, bubbly starter for the best flavor and rise. If using discard, make sure it's within a week for best results.
          • Don’t rush the rise. The dough can take anywhere from 4 to 12 hours (or more) to double in size, depending on the temperature of your kitchen, so be patient and let it do its thing!
          • Sticky dough? No problem! If the dough is a little sticky while shaping, you can dust your hands with flour or dip your fingers in water and shake off the excess to keep it from sticking.
          • Pausing fermentation. Short on time? Refrigerate the dough during bulk fermentation or proofing, then bring it to room temperature and let it finish rising before baking.

          Make Ahead

          Need to split up the process? You can pause the recipe at two points: after kneading (bulk fermentation) or after shaping the buns (before the final proof).

          Just cover the dough and pop it in the fridge. When you’re ready, bring it to room temperature and let it rise until soft and puffy before baking.

          How to Make Sourdough Hot Dog Buns

          Follow these step-by-step instructions (with photos!) to make soft, fluffy hot dog buns using your sourdough starter.

          Step 1: Make tangzhong. Whisk together ¾ cup flour, milk, and water in a small saucepan. Cook over medium heat, whisking constantly, until a thick paste forms. Let it cool to 80–90°F.

          A roux of whole milk, water, and flour being whisked in a stainless steel saucepan.
          The roux cooling in a glass bowl with a rubber spatula sticking out to the left.

          Step 2: Mix dough. Add the remaining flour, sourdough starter, olive oil, sugar, salt, and optional malt powder to the bowl with the cooled tangzhong. Mix by hand until a rough dough forms. Cover and rest for 10 minutes.

          The dough mixed in a glass bowl.

          Step 3: Knead. Knead by hand for 15–20 minutes or use a stand mixer for 8–10 minutes until the dough is smooth and elastic.

          The dough ball on a countertop after being kneaded.

          Step 4: Bulk fermentation. Cover the dough and let it rise at room temperature until doubled in size and bubbly. This can take 4 to 12+ hours depending on your kitchen.

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

          Step 5: Shape the buns. Divide the dough into 8 equal pieces. Flatten each into a rectangle, roll it up tightly, and pinch to seal. Place them in a buttered 9x13 pan, seam side down.

          A portioned piece of dough pulled into a small rectangle.
          The flattened, rectangular dough being rolled up.
          A piece of dough shaped like a hot dog bun.

          Step 6: Proof. Cover and let the buns rise until puffy and touching, about 2–4 hours.

          Eight sourdough hot dog buns shaped in a 9x13" pan.
          Proofed sourdough hot dog buns in a 9x13" pan.

          Step 7: Bake. Bake at 375°F for 25–35 minutes until golden brown. Let the buns cool on a wire rack for at least 1 hour before slicing and serving.

          Baked sourdough hot dog buns in a 9x13" pan.

          Serving Suggestions

          These soft sourdough hot dog buns are perfect for classic hot dogs, sausages, or veggie dogs. Or try them with grilled steak or chicken, BBQ pulled chicken, or even lobster rolls for a true New England summer treat!

          How to Store

          Store your sourdough hot dog rolls in an airtight container at room temperature for up to 3 days.

          For longer storage, freeze them in a freezer-safe bag for up to 3 months. Then, simply thaw at room temperature and rewarm in the oven or toaster oven before serving.

          A small plate with five sourdough hot dog buns stacked 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 Roll Recipes

          📖 Recipe

          Sausage with mustard in a sourdough hot dog bun on a small plate.
          Print Pin Save

          Sourdough Hot Dog Buns

          These Sourdough Hot Dog Buns are soft, fluffy, and full of flavor - perfect for summer cookouts! Made with sourdough starter, tangzhong, and a secret ingredient, they’re so much better than store-bought.
          Course Bread
          Cuisine American
          Prep Time 1 day 2 hours
          Cook Time 30 minutes
          Total Time 1 day 2 hours 30 minutes
          Servings 8 hot dog buns
          Calories 375kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          • 4 ½ cups (540 grams) all-purpose flour divided (90 grams + 450 grams)
          • ¾ cup (180 grams) whole milk
          • ¾ cup (180 grams) water
          • ½ cup (100 grams) active sourdough starter or "fresh" discard less than one week old
          • ¼ cup (60 grams) olive oil
          • ¼ cup (50 grams) granulated sugar
          • 4 ¼ teaspoons (12 grams) Diamond Crystal Kosher Salt measure by weight or use half volume if using table salt or Morton's brand
          • 4 teaspoons (8 grams) diastatic malt powder (optional)

          Instructions

          • In a small saucepan, whisk together ¾ cup (90g) of the flour, the milk, and the water. Set the pan over medium heat and cook, whisking constantly, until a thick, smooth paste forms. This usually takes 3 to 5 minutes. Transfer the paste to a large mixing bowl and let it cool to 80–90°F before moving on to prevent harming the yeast in your starter.
            4 ½ cups (540 grams) all-purpose flour, ¾ cup (180 grams) whole milk, ¾ cup (180 grams) water
          • Once the tangzhong has cooled, add the remaining 3 ¾ cups (450g) of flour, the sourdough starter, olive oil, sugar, salt, and diastatic malt powder (if using) to the bowl. Use your hands to mix everything together until a shaggy, cohesive dough forms. Cover the bowl and let the dough rest for 10 minutes to help it hydrate.
            4 ½ cups (540 grams) all-purpose flour, ½ cup (100 grams) active sourdough starter, ¼ cup (60 grams) olive oil, ¼ cup (50 grams) granulated sugar, 4 ¼ teaspoons (12 grams) Diamond Crystal Kosher Salt, 4 teaspoons (8 grams) diastatic malt powder
          • Knead the dough until it becomes smooth and elastic. If kneading by hand, this will take about 15 to 20 minutes on a lightly floured surface. If using a stand mixer, mix with the dough hook on medium-high speed for 8 to 10 minutes, or until the dough pulls away from the sides of the bowl and feels stretchy.
          • Cover the bowl and let the dough rise at room temperature until it has doubled in size and looks bubbly and airy. Depending on the temperature of your kitchen, this could take anywhere from 4 hours in a warm environment to 12 hours or more in a cooler space. Using a clear, straight-sided container can make it easier to track the rise.
          • Butter or grease a 9"x13" aluminum baking pan. Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces (about 136 grams each). Working with one piece at a time, shape it into a flat rectangle, then roll it up tightly from one short end to the other. Pinch the seam and ends to seal, then place the shaped bun in the prepared pan. If the dough is sticky while shaping, dust your hands with flour or dip your fingers in water and shake off the excess to prevent sticking. Repeat with the remaining pieces, arranging the buns in two rows of four.
          • Cover the pan and let the buns proof at room temperature until they’re very puffy and nearly touching, about 2 to 4 hours depending on your kitchen temperature.
          • Preheat your oven to 375°F about 20 minutes before baking. Bake the buns for 25 to 35 minutes, or until golden brown on top.
          • Remove the buns from the pan and let them cool on a wire rack for at least 1 hour before slicing. Enjoy with your favorite hot dogs, sausages, or summer sandwich fillings.

          Notes

          • Use a Kitchen Scale: For best results and consistent texture, weigh your ingredients instead of measuring by cups.
          • Make Ahead: You can pause the recipe after kneading (bulk fermentation) or after shaping (before the final proof). Cover and refrigerate the dough, then bring it to room temperature and let it rise until soft and puffy before baking.
          • Storage: Store buns in an airtight container at room temperature for up to 3 days, or freeze in a freezer-safe bag for up to 3 months. Thaw at room temp and rewarm before serving.
          • Recipe Update (April 2025): Adjusted for larger, softer buns with tangzhong, all-purpose flour, and a bit more dough.

          Nutrition

          Serving: 1hot dog bun | Calories: 375kcal | Carbohydrates: 65g | Protein: 14.5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 2.5mg | Sodium: 614mg | Potassium: 113mg | Fiber: 1g | Sugar: 8g | Calcium: 40mg | Iron: 0.9mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

          Sourdough Hamburger Buns

          These Sourdough Hamburger Buns are soft, fluffy, and perfect for all your summer grilling favorites. Made with active starter or discard, they taste so much better than store-bought!

          A cheeseburger with lettuce on a sourdough hamburger bun.

          As a sourdough baker and blogger, I'm always experimenting and learning new things. That’s why I love revisiting my recipes each year, applying what I’ve learned, and making them even better for you.

          With summer just around the corner, I’ve been revisiting some of my favorite summer sourdough recipes and giving them a fresh update.

          I recently revamped my sourdough hot dog buns to make them softer and fluffier than ever. So, of course, I had to do the same for my sourdough hamburger buns!

          To make these buns extra soft, I use a tangzhong (the same method I use in my sandwich bread recipe) to help the dough retain moisture. I also increased the size of the buns and bake them in a 9"x13" aluminum pan, which helps them rise taller and bake more evenly.

          The result? Perfectly soft, fluffy buns for all your summer grilling favorites.

          From juicy grilled cheeseburgers to turkey burgers, veggie burgers, and more, these homemade hamburger buns are so much better than store-bought.

          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 Starter- Use active starter or fresh discard (ideally less than a week old) for the best rise and flavor.
          • All-Purpose Flour- Gives the buns a softer texture. Tangzhong (a cooked flour paste) is added to keep them soft and fluffy by helping the dough retain moisture.
          • Whole Milk- Adds richness and tenderness. For a lighter option, you can substitute with 2% or skim milk.
          • Water- Hydrates the dough.
          • Olive Oil- Provides richness. Using oil instead of butter helps the buns stay soft even as they cool.
          • Granulated Sugar- Feeds the yeast, helping the dough rise, while adding a subtle sweetness.
          • Diastatic Malt Powder- Optional but helps with yeast activity, adds a slight sweetness, and promotes that beautiful golden-brown color.
          • Kosher Salt- Enhances the flavor of the buns. 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 sourdough hot dog buns. Each ingredient is labeled with text. They include sourdough starter, whole milk, water, all-purpose flour, sugar, olive oil, salt, and malt powder.

          Tips for Success

          • Weigh ingredients. A kitchen scale provides more accurate and consistent results than measuring by cups.
          • Use active starter. For the best flavor and rise, make sure your starter is bubbly and active. If using discard, it should be less than a week old for the best results.
          • Don’t rush the rise. The dough may take anywhere from 4 to 12 hours (or more) to double in size, depending on your kitchen’s temperature so be patient. If you’re in a rush, you can place the dough in a warm spot in your kitchen to help it rise a bit faster.
          • Sticky dough? No worries! If the dough is a bit sticky while shaping, dust your hands with flour or dampen your fingers with water to keep it from sticking.
          • Pausing fermentation. Short on time? Refrigerate the dough during bulk fermentation or proofing, then bring it back to room temperature and let it finish rising before baking.

          Make Ahead

          Want to break up the process? You can pause the recipe at two stages: after kneading (bulk fermentation) or after shaping the buns (before the final proof).

          Simply cover the dough and refrigerate it. When you're ready to continue, bring it to room temperature and let it rise until soft and puffy before baking.

          How to Make Sourdough Hamburger Buns

          Follow these easy step-by-step instructions (with photos!) to make sourdough hamburger buns from scratch.

          Step 1: Make tangzhong. Whisk together ¾ cup flour, milk, and water in a small saucepan. Cook over medium heat, whisking constantly, until a thick paste forms. Let it cool to 80–90°F.

          A roux of whole milk, water, and flour being whisked in a stainless steel saucepan.
          The roux cooling in a glass bowl with a rubber spatula sticking out to the left.

          Step 2: Mix dough. Add the remaining flour, sourdough starter, olive oil, sugar, salt, and optional malt powder to the bowl with the cooled tangzhong. Mix by hand until a rough dough forms. Cover and rest for 10 minutes.

          The dough mixed in a glass bowl.

          Step 3: Knead. Knead by hand for 15–20 minutes or use a stand mixer for 8–10 minutes until the dough is smooth and elastic.

          The dough ball on a countertop after being kneaded.

          Step 4: Bulk fermentation. Cover the dough and let it rise at room temperature until doubled in size and bubbly. This can take 4 to 12+ hours depending on your kitchen.

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

          Step 5: Shape the buns. Divide the dough into 6 equal pieces. Flatten each into a rectangle, gather the edges to the center, flip, and round into a ball. Place them in a buttered 9"x13" pan, seam side down.

          A piece of sourdough discard hamburger bun dough pulled into a rectangle.
          A piece of dough with the edges gathered together in the center.
          A shaped piece of sourdough hamburger bun dough.

          Step 6: Proof. Cover and let the buns rise until puffy and touching, about 2–4 hours.

          Six sourdough discard hamburger bun doughs in a buttered aluminum baking pan.
          Proofed sourdough hamburger buns in an aluminum baking pan.

          Step 7: Bake. Bake at 375°F for 25–35 minutes until golden brown. Let the buns cool on a wire rack for at least 1 hour before slicing and serving.

          Six baked sourdough hamburger rolls on a wire cooling rack. Three of them have sesame seeds and three of them are plain.

          Serving Suggestions

          These soft sourdough hamburger buns are perfect for all your favorite burgers - from juicy grilled cheeseburgers to turkey or veggie burgers.

          They're also great for grilled chicken sandwiches, BBQ pulled chicken, turkey sandwiches, or even piled high with tuna salad or egg salad for an easy summer lunch.

          How to Store

          Store your sourdough hamburger rolls in an airtight container at room temperature for up to 3 days.

          For longer storage, freeze them in a freezer-safe bag for up to 3 months. Then, simply thaw at room temperature and rewarm in the oven or toaster oven before serving.

          A cheeseburger with lettuce on a sourdough hamburger bun surrounded by more hamburger buns made with sourdough discard.
          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 Roll Recipes

          📖 Recipe

          A cheeseburger with lettuce on a sourdough hamburger bun.
          Print Pin Save

          Sourdough Hamburger Buns

          These Sourdough Hamburger Buns are soft, fluffy, and perfect for all your summer grilling favorites. Made with active starter or discard, they taste so much better than store-bought!
          Course Bread
          Cuisine American
          Prep Time 1 day 2 hours
          Cook Time 30 minutes
          Total Time 1 day 2 hours 30 minutes
          Servings 6 hamburger buns
          Calories 503kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          • 4 ½ cups (540 grams) all-purpose flour divided (90 grams + 450 grams)
          • ¾ cup (180 grams) whole milk
          • ¾ cup (180 grams) water
          • ½ cup (100 grams) active sourdough starter or "fresh" discard less than one week old
          • ¼ cup (60 grams) olive oil
          • ¼ cup (50 grams) granulated sugar
          • 4 ¼ teaspoons (12 grams) Diamond Crystal Kosher Salt measure by weight or use half volume if using table salt or Morton's brand
          • 4 teaspoons (8 grams) diastatic malt powder (optional)
          • Extra milk + sesame seeds for sprinkling on top (optional)

          Instructions

          • In a small saucepan, whisk together ¾ cup (90g) of the flour, the milk, and the water. Set the pan over medium heat and cook, whisking constantly, until a thick, smooth paste forms. This usually takes 3 to 5 minutes. Transfer the paste to a large mixing bowl and let it cool to 80–90°F before moving on to prevent harming the yeast in your starter.
            4 ½ cups (540 grams) all-purpose flour, ¾ cup (180 grams) whole milk, ¾ cup (180 grams) water
          • Once the tangzhong has cooled, add the remaining 3 ¾ cups (450g) of flour, the sourdough starter, olive oil, sugar, salt, and diastatic malt powder (if using) to the bowl. Use your hands to mix everything together until a shaggy, cohesive dough forms. Cover the bowl and let the dough rest for 10 minutes to help it hydrate.
            4 ½ cups (540 grams) all-purpose flour, ½ cup (100 grams) active sourdough starter, ¼ cup (60 grams) olive oil, ¼ cup (50 grams) granulated sugar, 4 ¼ teaspoons (12 grams) Diamond Crystal Kosher Salt, 4 teaspoons (8 grams) diastatic malt powder
          • Knead the dough until it becomes smooth and elastic. If kneading by hand, this will take about 15 to 20 minutes on a lightly floured surface. If using a stand mixer, mix with the dough hook on medium-high speed for 8 to 10 minutes, or until the dough pulls away from the sides of the bowl and feels stretchy.
          • Cover the bowl and let the dough rise at room temperature until it has doubled in size and looks bubbly and airy. Depending on the temperature of your kitchen, this could take anywhere from 4 hours in a warm environment to 12 hours or more in a cooler space. Using a clear, straight-sided container can make it easier to track the rise.
          • Butter or grease a 9"x13" aluminum baking pan. Turn the dough out onto a lightly floured surface and divide it into 6 equal pieces (about 180 grams each). Working with one piece at a time, gather the edges of the dough up toward the center, like you’re forming a dumpling. Flip the dough seam-side down, then gently roll it against the counter to seal and smooth the surface. Place the shaped bun in the prepared pan. If the dough is sticky while shaping, dust your hands with flour or dip your fingers in water and shake off the excess to prevent sticking. Repeat with the remaining pieces, arranging the buns in two rows of three.
          • Cover the pan and let the buns proof at room temperature until they’re very puffy and nearly touching, about 2 to 4 hours depending on your kitchen temperature.
          • Preheat your oven to 375°F about 20 minutes before baking. If desired, brush the tops of the buns lightly with milk and sprinkle with sesame seeds. Bake for 25 to 35 minutes, or until golden brown on top.
            Extra milk + sesame seeds
          • Remove the buns from the pan and let them cool on a wire rack for at least 1 hour before slicing. Enjoy with your favorite burger or summer sandwich fillings.

          Notes

          • Use a Kitchen Scale: For best results and consistent texture, weigh your ingredients instead of measuring by cups.
          • Make Ahead: You can pause the recipe after kneading (bulk fermentation) or after shaping (before the final proof). Cover and refrigerate the dough, then bring it to room temperature and let it rise until soft and puffy before baking.
          • Storage: Store buns in an airtight container at room temperature for up to 3 days, or freeze in a freezer-safe bag for up to 3 months. Thaw at room temp and rewarm before serving.
          • Recipe Update (April 2025): Adjusted for larger, softer buns with tangzhong, all-purpose flour, and a bit more dough.

          Nutrition

          Serving: 1hamburger bun | Calories: 503kcal | Carbohydrates: 86.5g | Protein: 19.5g | Fat: 12g | Saturated Fat: 2.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 7.5g | Cholesterol: 3.5mg | Sodium: 819mg | Potassium: 151mg | Fiber: 1.5g | Sugar: 10.5g | Calcium: 53mg | Iron: 1.2mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

          Grilled Sourdough Pizza (Gas Grill)

          Take your pizza nights to the next level with this Grilled Sourdough Pizza recipe. Tangy sourdough discard pizza dough grills up light and crispy, pairing perfectly with your favorite toppings for a delicious summer-inspired pizza!

          Grilled sourdough pizza topped with tomato sauce, mozzarella cheese, and basil on a gas grill.

          Pizza is a staple dinner in my house. But when the summer heat hits, turning on the oven is out of the question.

          That's why I've turned to grilling for my summer pizza fix!

          Grilling pizza can be tricky, but I'm here to make it a little easier for you. Instead of one big pizza, I like to make smaller ones for easier handling. I also set up a workstation nearby with everything I need to keep things simple.

          For this grilled sourdough pizza, I used my popular sourdough discard pizza dough recipe, but you can use any dough you prefer (my whole wheat sourdough crust is also fantastic). You can also get creative with your sauce, cheese, and toppings to make it your own!

          So, if you're eager to fire up your grill, keep reading to learn exactly how I make my sourdough grilled pizza.

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

          Ingredients & Substitutions

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

          • Sourdough Pizza Dough- My sourdough discard pizza dough recipe yields two large pizzas, but to make it easier to grill, I divide it into four dough balls instead. Feel free to use your preferred pizza dough recipe.
          • Pizza Sauce- I usually use my San Marzano marinara sauce recipe for pizza, but feel free to use any tomato sauce or other sauce of your choice!
          • Mozzarella Cheese- For the best homemade pizza, always shred your own cheese. It melts more easily and has better flavor.
          • Toppings of Choice- Use whatever toppings you like (see below for ideas)!
          The ingredients to make grilled sourdough pizza. Each ingredient is labeled with text. They include pizza dough, cheese, sauce, and toppings of choice.

          How to Make Grilled Sourdough Pizza

          Here is how to cook pizza on a gas grill using sourdough pizza dough.

          Step 1: Preparation. Preheat your gas grill on high until it reaches 550℉. Divide the pizza dough into 4 equal-sized portions for individual pizzas. Set up a workstation near the grill with your dough balls, sauce, cheese, and toppings ready to go.

          Step 2: Adjust the grill temperature. Reduce the heat on one half of the grill to low, creating a direct heat side and an indirect heat side.

          Sourdough pizza dough balls, sauce, and cheese set up next to a gas grill, ready to be cooked.

          Step 3: Grill the pizza dough. Take one piece of dough and stretch it to your desired thinness. Carefully place the stretched dough on the grill grates over direct heat. Close the lid and cook for 3-4 minutes, or until you see grill marks and the dough is partially cooked. Use your nose and eyes to monitor the cooking process closely to avoid burning.

          🍕 Quick Tip: If your grill is large enough, you can cook more than one pizza at a time.

          Sourdough pizza dough cooking on a gas grill.
          Grilled pizza dough after being flipped over on the grill. The dough now has grill marks on it.

          Step 4: Add toppings. Flip the partially cooked dough to the indirect heat side of the grill. Quickly add your pizza sauce, cheese, and any desired toppings. Close the lid and cook for another 5 minutes, or until the cheese is melted and the dough is cooked through.

          Grilled sourdough pizza dough topped with tomato sauce and shredded mozzarella cheese.

          Step 5: Slice and serve. Remove the finished pizza from the grill using tongs. Slice and serve your grilled sourdough pizzas hot off the grill.

          A grilled sourdough pizza cut into four slices.

          Topping Ideas

          What to Serve with Grilled Sourdough Pizza

          Serve grilled sourdough pizza by itself or alongside summer favorites like grilled corn on the cob, spinach caprese salad, strawberry goat cheese salad, or Mediterranean black bean salad.

          Four slices of grilled sourdough pizza topped with tomato sauce, mozzarella cheese, and fresh basil.

          How to Store

          To store leftover pizza, place it in an airtight container or wrap tightly in foil or plastic wrap. It'll stay fresh for up to 4 days in the fridge or up to 3 months in the freezer.

          Reheat using the grill or oven for the best results.

          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

          Grilled sourdough pizza topped with tomato sauce, mozzarella cheese, and basil on a gas grill.
          Print Pin Save

          Grilled Sourdough Pizza

          Take your pizza nights to the next level with this Grilled Sourdough Pizza recipe. Tangy sourdough discard pizza dough grills up light and crispy, pairing perfectly with your favorite toppings for a delicious summer pizza!
          Course Main Course, Pizza
          Cuisine American, Italian
          Prep Time 20 minutes
          Cook Time 10 minutes
          Total Time 30 minutes
          Servings 4 individual-sized pizzas
          Calories 835kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          Instructions

          • Preheat your gas grill on high until it reaches 550℉.
          • Divide the pizza dough into 4 equal-sized portions for individual pizzas. Set up a workstation near the grill with your dough balls, sauce, cheese, and toppings ready to go.
            1 recipe (2 large dough balls) sourdough pizza dough
          • Reduce the heat on one half of the grill to low, creating a direct heat side and an indirect heat side.
          • Take one piece of dough and stretch it to your desired thinness. Carefully place the stretched dough on the grill grates over direct heat. Close the lid and cook for 3-4 minutes, or until you see grill marks and the dough is partially cooked. Use your nose and eyes to monitor the cooking process closely to avoid burning.
            1 cup pizza sauce, 2 cups shredded mozzarella cheese, Toppings of choice
          • Flip the partially cooked dough to the indirect heat side of the grill. Quickly add your pizza sauce, cheese, and any desired toppings. Close the lid and cook for another 5 minutes, or until the cheese is melted and the dough is cooked through.
          • Remove the finished pizza from the grill using tongs. If needed, allow the grill to reheat before cooking the next pizza. Repeat the grilling and topping process for the remaining dough portions.
          • Slice and serve your grilled sourdough pizzas hot off the grill.

          Notes

          • Quick Tip: If your grill is large enough, you can cook more than one pizza at a time.
          • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

          Nutrition

          Serving: 1individual-sized pizza (including cheese and sauce) | Calories: 835kcal | Carbohydrates: 134g | Protein: 35g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 36mg | Sodium: 1476mg | Potassium: 294mg | Fiber: 5.5g | Sugar: 4g | Calcium: 438mg | Iron: 8.7mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

          Sourdough Granola Bars (Peanut Butter Chocolate Chip)

          These Sourdough Granola Bars are tangy, lightly sweetened, and packed with oats, peanut butter, and mini chocolate chips. Great for a quick snack, this easy sourdough discard recipe is perfect for beginners.

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

          Did you enjoy granola bars as a kid like I did?

          My absolute favorite was the chewy peanut butter chocolate chip kind. I couldn't get enough—especially once my dad taught me to spread a little extra peanut butter on top. So good!

          Store-bought granola bars are a little too sweet for me now, but they're still perfect for a quick breakfast or snack—especially in the summer when you want something easy to grab and go.

          These sourdough granola bars are my grown-up take on the ones I loved so much as a kid. They're lightly sweetened with honey and made with natural peanut butter to keep the sugar and salt low. The sourdough discard adds a subtle tang, while the chopped peanuts and mini chocolate chips give them that nostalgic touch.

          And the best part? They come together with just 8 ingredients and are ready in 30 minutes.

          If you're looking for an easy sourdough discard recipe that’s great for snacking, give these peanut butter chocolate chip sourdough granola bars a try.

          And if you’re in the mood for something seasonal, you might also love my Pumpkin Sourdough Granola Bars.

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

          Ingredients & Substitutions

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

          • Sourdough Discard- Using sourdough starter discard not only helps bind the bars together but also adds a unique tangy flavor. Note that the older your discard is, the more pronounced the flavor will be.
          • Quick Oats- Choose quick-cooking oats instead of old-fashioned or rolled oats. They result in a softer, chewier granola bar that holds together well.
          • Peanut Butter- I used natural, unsalted peanut butter in this recipe, so I can't guarantee the same results with other types. If you only have salted peanut butter, adjust the amount of kosher salt to your taste. You can also try swapping the peanut butter for almond or sunflower butter.
          • Honey- Adds sweetness and helps the bars stick together.
          • Peanuts- I used unsalted dry roasted peanuts, which I finely chopped before adding to the mixture. They give the granola bars a more intense peanut flavor and add a crunchy texture.
          • Chocolate Chips- Mini chocolate chips add a little extra sweetness and a chocolate flavor that pairs well with the peanut butter.
          The ingredients to make sourdough granola bars. Each ingredient is labeled with text. They include sourdough discard, quick oats, vanilla extract, peanut butter, salt, honey, chocolate chips, and peanuts.

          How to Make Sourdough Granola Bars

          Here is how to make peanut butter chocolate chip granola bars with sourdough discard.

          Step 1: Preparation. Preheat your oven to 350℉. Lightly grease an 8-inch square pan and line it with parchment paper.

          Step 2: Mix ingredients. In a large mixing bowl, combine the quick oats, sourdough starter discard, mini chocolate chips, roasted peanuts, honey, peanut butter, vanilla extract, and kosher salt. Stir everything together until well combined and evenly distributed.

          All of the ingredients to make sourdough discard granola bars in a glass bowl before being mixed together.
          Sourdough discard granola bar mix in a glass bowl.

          Step 3: Press into pan. Transfer the granola bar mixture to the prepared pan. Press it evenly into the pan, making sure to spread it out into the corners.

          Granola bars pressed into a parchment-lined square pan before being baked.

          Step 4: Bake. Bake for 12-15 minutes or until the edges begin to turn lightly golden brown.

          Step 5: Cut into bars. Allow the granola bars to cool in the pan for at least 30 minutes. After cooling, use the parchment paper to lift the baked granola bars out of the pan. Cut into 12 equal-sized portions.

          The finished sourdough granola bars in a parchment-lined square pan after baking.
          Sourdough discard granola bars cut into twelve bars on a piece of parchment paper.

          Tips for Success

          • Don't have an 8-inch square pan? Don't fret! Just double the recipe and use a 9-inch x 13-inch pan instead.
          • Line the pan with parchment paper. Greasing your pan and lining it with parchment paper makes it so much easier to remove the granola bars.
          • Mix well. Take a few minutes to ensure that the peanut butter, sourdough discard, and all other ingredients are thoroughly mixed.
          • Press firmly into the pan. Make sure to press the mixture evenly and firmly into the pan to help your granola bars hold together better.
          • Add more mix-ins. Try adding dried cranberries, coconut flakes, flax seeds, sunflower seeds, or whatever else you enjoy.

          Storage

          Cool completely before storing in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

          A hand holding up a stack of three peanut butter chocolate chip sourdough granola bars.
          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 stack of five sourdough granola bars with more bars out of focus in the background.
          Print Pin Save
          4.89 from 9 votes

          Sourdough Granola Bars

          These Sourdough Granola Bars are tangy, lightly sweetened, and packed with oats, peanut butter, and mini chocolate chips. Great for a quick snack, this easy sourdough discard recipe is perfect for beginners.
          Course Snack
          Cuisine American
          Prep Time 15 minutes
          Cook Time 15 minutes
          Total Time 30 minutes
          Servings 12 granola bars
          Calories 213kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          • 2 cups (160 grams) quick oats
          • ½ cup (100 grams) sourdough starter discard
          • ½ cup (80 grams) mini chocolate chips
          • ½ cup (70 grams) unsalted dry roasted peanuts finely chopped
          • 6 tablespoons (126 grams) honey
          • 6 tablespoons (96 grams) smooth natural peanut butter I used unsalted and added 1 teaspoon of kosher salt
          • 1 teaspoon vanilla extract
          • ½-1 teaspoon kosher salt to taste

          Instructions

          • Preheat your oven to 350℉. Lightly grease an 8-inch square pan and line it with parchment paper.
          • In a large mixing bowl, combine the quick oats, sourdough starter discard, mini chocolate chips, roasted peanuts, honey, peanut butter, vanilla extract, and kosher salt. Stir everything together until well combined and evenly distributed.
          • Transfer the granola bar mixture to the prepared pan. Press it evenly into the pan, making sure to spread it out into the corners.
          • Bake for 12-15 minutes or until the edges begin to turn lightly golden brown.
          • Allow the granola bars to cool in the pan for at least 30 minutes.
          • After cooling, use the parchment paper to lift the baked granola bars out of the pan. Cut into 12 equal-sized portions.
          • You can serve the granola bars immediately or let them cool completely before storing them in an airtight container.

          Notes

          • Don't have an 8-inch square pan? Don't fret! Just double the recipe and use a 9-inch x 13-inch pan instead.
          • Storage: Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

          Nutrition

          Serving: 1bar | Calories: 213kcal | Carbohydrates: 28g | Protein: 6g | Fat: 10g | Saturated Fat: 2.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 96mg | Potassium: 186mg | Fiber: 3.5g | Sugar: 13.5g | Calcium: 17mg | Iron: 1.2mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

          Barbecue Dutch Oven Shredded Chicken

          This Dutch Oven Shredded Chicken with BBQ sauce is an easy summer dinner recipe that's made in one pot. Juicy and packed with tons of flavor, it's perfect for sandwiches, tacos, pizza, or pairing with delicious summer sides.

          Barbecue Dutch oven shredded chicken in a sub roll.

          Recently, I spent some time perfecting my sourdough hoagie roll recipe. Let's just say, I ended up with a lot of sub rolls trying to get them just right. Yikes!

          So, since summer's nearly here, I decided to use them to make homemade BBQ pulled chicken sandwiches.

          Barbecue pulled chicken is one of my favorite summer dinners. Juicy, flavorful, and so easy to make, I was surprised I hadn't shared my recipe for it on the blog yet!

          I cook my BBQ shredded chicken in a Dutch oven using chicken thighs. Seasoned and seared to perfection, they're braised for an hour until tender and falling apart.

          But the best thing about this dish? It's so versatile! Make BBQ chicken pizza, sandwiches, tacos, and so much more with it.

          So, if you're craving summertime flavors and an easy chicken dinner rolled into one, then keep reading to learn how to make my Dutch oven BBQ pulled chicken recipe.

          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.

          • Chicken Thighs- For the juiciest BBQ pulled chicken, opt for chicken thighs. Chicken thighs have a little more fat, which helps them stay moist. However, if you prefer, you can swap them for boneless, skinless chicken breasts.
          • Barbecue Sauce- Use your favorite barbecue sauce or make homemade BBQ sauce!
          • Seasonings- A mix of smoked paprika, garlic powder, onion powder, salt, and pepper works great for BBQ shredded chicken. Or, if you like, you can use your favorite BBQ dry rub instead.
          • Onion & Garlic- Fresh onion and garlic add tons of flavor and a little moisture to the dish.
          • Apple Cider Vinegar- A splash of apple cider vinegar balances the sweetness of the barbecue sauce.
          The ingredients to make Dutch oven shredded chicken with BBQ sauce. Each ingredient is labeled with text. They include smoked paprika, garlic powder, onion powder, apple cider vinegar, salt, garlic, chicken thighs, onion, water, BBQ sauce, pepper, and oil.

          How to Make Dutch Oven Shredded Chicken with BBQ Sauce

          Here is how to make Dutch oven BBQ pulled chicken thighs.

          Step 1: Season the chicken thighs. Heat oil in a large Dutch oven over medium heat. Season the chicken thighs on both sides with salt, paprika, garlic powder, onion powder, and pepper.

          Three seasoned raw chicken thighs on an orange cutting board.

          Step 2: Sear the chicken thighs. Sear the chicken thighs for 4-5 minutes on each side until golden brown. Transfer to a plate.

          Three seasoned chicken thighs searing in a Dutch oven.

          Step 3: Sauté the aromatics. Reduce the heat to medium-low and add the onion and garlic to the pot. Sauté for 5-7 minutes or until softened and beginning to brown.

          Step 4: Add the barbecue sauce and chicken. Pour the barbecue sauce, water, and apple cider vinegar into the Dutch oven. Use a wooden spoon to scrape the bottom of the pot to release any browned bits. Return the seared chicken thighs (and any juices from the plate) to the Dutch oven.

          Sliced red onion and garlic sautéing in a Dutch oven.
          Chicken thighs, onion, and garlic simmering in BBQ sauce in a Dutch oven.

          Step 5: Braise the chicken thighs. Reduce the heat to low and cover the Dutch oven with a lid. Let the chicken thighs braise for about an hour or until they become tender and easily fall apart.

          Step 6: Shred the cooked chicken. Once the chicken is tender, use two forks to shred it into smaller pieces. Mix the shredded chicken with the barbecue sauce in the Dutch oven. If the sauce is too thin, you can let it simmer uncovered for a few more minutes to thicken.

          Dutch oven BBQ pulled chicken.

          What to Serve with BBQ Pulled Chicken

          Pair this BBQ pulled chicken with tasty summer sides like red cabbage slaw or sourdough cornbread.

          You can also serve it stuffed in crusty sourdough sub rolls, wrapped in homemade sourdough tortillas, or on top of sourdough pizza dough.

          BBQ Dutch oven shredded chicken in a sub roll. There are a few pieces of cornbread out of focus in the background.

          How to Store

          Store any leftover BBQ pulled chicken in an airtight container in the refrigerator for up to 4 days. Or, freeze it in a freezer-safe container or plastic bag for up to 3 months.

          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 Summer Chicken Recipes

          📖 Recipe

          Barbecue Dutch oven shredded chicken in a sub roll.
          Print Pin Save

          Dutch Oven Shredded Chicken with BBQ Sauce

          This Dutch Oven Shredded Chicken with BBQ sauce is an easy summer dinner recipe that's made in one pot. Juicy and packed with tons of flavor, it's perfect for sandwiches, tacos, pizza, or pairing with delicious summer sides.
          Course Main Course
          Cuisine American
          Prep Time 15 minutes
          Cook Time 1 hour 15 minutes
          Total Time 1 hour 30 minutes
          Servings 4 servings
          Calories 243kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          • 2 tablespoons olive oil
          • 1 pound boneless, skinless chicken thighs
          • 1 teaspoon kosher salt
          • 1 teaspoon smoked paprika
          • ½ teaspoon garlic powder
          • ¼ teaspoon onion powder
          • ¼ teaspoon black pepper
          • ½ large red onion thinly sliced
          • 3 cloves garlic minced
          • ½ cup barbecue sauce
          • ½ cup water
          • 2 tablespoon apple cider vinegar

          Instructions

          • Heat oil in a large Dutch oven over medium heat. Season the chicken thighs on both sides with salt, paprika, garlic powder, onion powder, and pepper.
            2 tablespoons olive oil, 1 pound boneless, skinless chicken thighs, 1 teaspoon kosher salt, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon black pepper
          • Sear the chicken thighs for 4-5 minutes on each side until golden brown. Transfer to a plate.
          • Reduce the heat to medium-low and add the onion and garlic to the pot. Sauté for 5-7 minutes or until softened and beginning to brown.
            ½ large red onion, 3 cloves garlic
          • Pour the barbecue sauce, water, and apple cider vinegar into the Dutch oven. Use a wooden spoon to scrape the bottom of the pot to release any browned bits. Return the seared chicken thighs (and any juices from the plate) to the Dutch oven.
            ½ cup barbecue sauce, ½ cup water, 2 tablespoon apple cider vinegar
          • Reduce the heat to low and cover the Dutch oven with a lid. Let the chicken thighs braise for about an hour or until they become tender and easily fall apart.
          • Once the chicken is tender, use two forks to shred it into smaller pieces. Mix the shredded chicken with the barbecue sauce in the Dutch oven. If the sauce is too thin, you can let it simmer uncovered for a few more minutes to thicken.
          • Remove the Dutch oven from the heat and serve the BBQ pulled chicken as desired. It can be enjoyed on its own, with sides like coleslaw or cornbread, or in sandwiches or tacos.

          Notes

          • Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

          Nutrition

          Serving: 1serving | Calories: 243kcal | Carbohydrates: 10g | Protein: 23g | Fat: 11.5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6.5g | Cholesterol: 107mg | Sodium: 631mg | Potassium: 336mg | Fiber: 1.5g | Sugar: 5g | Calcium: 21mg | Iron: 1.2mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

          Sourdough Discard Cornbread (No Added Flour)

          This Sourdough Discard Cornbread has a hearty, rustic texture with a touch of sweetness and sourdough tang. It's made simply with coarse cornmeal, buttermilk, and sourdough starter discard - no added flour required.

          Three pieces of sourdough discard cornbread on a plate with a pat of butter on top.

          I think cornbread doesn't get enough credit as a side dish.

          During the summer, I love making cornbread for cookouts, potlucks, or backyard barbecues. It pairs especially well with dishes like BBQ pulled chicken and burgers.

          With summer just around the corner (and my recent sourdough obsession), I thought it'd be fun to give classic cornbread a twist by using sourdough discard.

          However, I wanted this sourdough discard cornbread recipe to be a little different. So, I used coarse cornmeal for a rustic texture and soaked it in the wet ingredients to make it soft before baking.

          I also wanted to use a lot of sourdough. A whole cup, to be exact. I decided to skip adding any extra flour, using just what's in the sourdough discard.

          The result is a moist, buttery cornbread with a hearty texture. It's lightly sweetened with just a subtle tang from the buttermilk and sourdough.

          So, if you're looking to bring a unique and delicious side dish that'll have everyone talking at your next summer potluck, give this sourdough cornbread recipe a try!

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

          Ingredients & Substitutions

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

          • Sourdough Discard- This recipe uses around one cup of sourdough starter discard, which eliminates the need for extra flour. I tested it using discard from my 100% hydration sourdough starter, which I feed with a mix of whole wheat and bread flour. You can also use active sourdough starter.
          • Coarse Cornmeal- I love the hearty, rustic texture of cornbread made with coarse cornmeal. When you soak the cornmeal in the wet ingredients, it gets nice and soft, giving you cornbread that's super moist and tender.
          • Buttermilk- Adds moisture and a tangy flavor that pairs well with sourdough. If you don't have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of regular milk and letting it sit for a few minutes.
          • Butter- Gives the cornbread its classic buttery flavor.
          • Granulated Sugar- Just a ¼ cup of sugar adds a touch of sweetness.
          The ingredients to make sourdough discard cornbread. Each ingredient is labeled with text. They include sourdough discard, kosher salt, sugar, baking soda, butter, buttermilk, coarse cornmeal, eggs, and baking powder.

          How to Make Sourdough Discard Cornbread

          Here is how to make cornbread with sourdough discard.

          Step 1: Preparation. Preheat your oven to 350°F. Grease a 10-inch cast iron skillet or an 8-inch square aluminum pan with butter. Set aside.

          Step 2: Soak the cornmeal. In a large mixing bowl, combine the sourdough discard, cornmeal, buttermilk, eggs, and melted butter. Whisk everything together until well combined. Let the mixture sit for 30 minutes to allow the cornmeal to soften slightly.

          Cornmeal, sourdough starter discard, buttermilk, and other ingredients mixed together in a glass bowl.

          Step 3: Add dry ingredients. After soaking, add the sugar, baking powder, baking soda, and kosher salt to the batter. Whisk vigorously until all the dry ingredients are fully incorporated into the batter.

          Sourdough discard cornbread batter in a glass mixing bowl.

          Step 4: Transfer batter to skillet. Pour the batter into the prepared skillet or pan, spreading it evenly with a spatula.

          Step 5: Bake the cornbread. Place the skillet or pan into the preheated oven. Bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean. This should take about 30 minutes for a 10-inch cast iron skillet or 35-40 minutes for an 8-inch aluminum pan.

          Step 6: Cool and serve. Once baked, remove the cornbread from the oven and let it cool in the skillet or pan for about 10 minutes before slicing and serving warm.

          Sourdough cornbread batter in a cast iron skillet.
          Baked sourdough discard cornbread in a cast iron skillet.

          Tips for Success

          • Use a kitchen scale to accurately measure ingredients for the best results.
          • Don't skip soaking the cornmeal. Coarse cornmeal gives this cornbread such a lovely, rustic texture. However, it's important to allow it to soak for at least 30 minutes to soften it up.
          • Baking time will vary depending on the type of pan you use to bake the cornbread. Keep an eye on it and adjust as needed to ensure it's cooked through but not overdone.

          Storage

          Once completely cooled, store leftover cornbread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

          Three pieces of sourdough discard cornbread stacked on top of each other 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 Discard Recipes

          📖 Recipe

          Three pieces of sourdough discard cornbread on a plate with a pat of butter on top.
          Print Pin Save
          5 from 1 vote

          Sourdough Discard Cornbread

          This Sourdough Discard Cornbread has a hearty, rustic texture with a touch of sweetness and sourdough tang. It's made simply with coarse cornmeal, buttermilk, and sourdough starter discard - no added flour required.
          Course Side Dish
          Cuisine American
          Prep Time 40 minutes
          Cook Time 30 minutes
          Total Time 1 hour 10 minutes
          Servings 8 pieces
          Calories 215kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          • 1 cup (200 grams) sourdough starter discard
          • 1 cup (150 grams) coarse cornmeal
          • ½ cup (120 grams) buttermilk
          • 2 large (100 grams) eggs
          • 4 tablespoons (57 grams or ½ stick) unsalted butter melted (plus more for skillet or pan)
          • ¼ cup (50 grams) granulated sugar
          • 2 teaspoons baking powder
          • ½ teaspoon baking soda
          • ½ teaspoon kosher salt

          Instructions

          • Preheat your oven to 350°F. Grease a 10-inch cast iron skillet or an 8-inch square aluminum pan with butter. Set aside.
          • In a large mixing bowl, combine the sourdough discard, cornmeal, buttermilk, eggs, and melted butter. Whisk everything together until well combined. Let the mixture sit for 30 minutes to allow the cornmeal to soften slightly.
            1 cup (200 grams) sourdough starter discard, 1 cup (150 grams) coarse cornmeal, ½ cup (120 grams) buttermilk, 2 large (100 grams) eggs, 4 tablespoons (57 grams or ½ stick) unsalted butter
          • After soaking, add the sugar, baking powder, baking soda, and kosher salt to the batter. Whisk vigorously until all the dry ingredients are fully incorporated into the batter.
            2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, ¼ cup (50 grams) granulated sugar
          • Pour the batter into the prepared skillet or pan, spreading it evenly with a spatula.
          • Place the skillet or pan into the preheated oven. Bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean. This should take about 30 minutes for a 10-inch cast iron skillet or 35-40 minutes for an 8-inch aluminum pan.
          • Once baked, remove the cornbread from the oven and let it cool in the skillet or pan for about 10 minutes before slicing and serving warm.

          Notes

          • Storage: Store completely cooled cornbread in an airtight container for up to 3 days or freeze for up to 3 months.

          Nutrition

          Serving: 1piece (⅛ of recipe) | Calories: 215kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 63mg | Sodium: 366mg | Potassium: 113mg | Fiber: 1.5g | Sugar: 7.5g | Calcium: 96mg | Iron: 1.3mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

          Sourdough Graham Crackers

          These Sourdough Graham Crackers are crisp, buttery, and lightly sweet with a subtle tang. Perfect for homemade s'mores, they're fun, easy to make, and way better than store-bought.

          A stack of five sourdough graham crackers with a few more crackers off to the side of the stack.

          Summertime means one thing—s'mores time!

          There’s nothing quite like roasting a marshmallow until it’s perfectly charred and gooey, then sandwiching it with melty chocolate between crispy graham crackers. Just thinking about it makes me drool!

          As a registered dietitian and sourdough baker, I’m all about putting a homemade spin on classic favorites. And this summer, I’m using my discard to make sourdough graham crackers for s'mores.

          Crispy, buttery, and lightly sweetened, these graham crackers are so much better than the store-bought kind. Plus, they’re quick, easy to make, and fun for kids to roll and cut out.

          Besides s'mores, they’re perfect for snacking, make a fantastic graham cracker crust for pies or cheesecakes, and can even be mixed into s’mores sourdough bread.

          I hope you give them a try this summer 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 sourdough flavor, helps keep the dough moist, and is a great way to use up extra discard.
          • Butter- Just like in pie dough, working cold butter into the dry ingredients creates a tender, flaky texture.
          • Flour- Whole wheat flour gives graham crackers their classic flavor and hearty texture. A little all-purpose flour helps soften them just enough.
          • Sugar & Honey- A combo of granulated sugar and a touch of honey brings just the right amount of sweetness.
          • Vanilla Extract- Adds warm vanilla notes that round out the flavor.
          • Leavening Agents- A little baking powder and baking soda give the crackers a light, crispy texture.
          • Kosher Salt- Balances the sweetness and enhances the flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using table salt or Morton’s, use half the amount or measure by weight.
          The ingredients to make sourdough graham crackers. Each ingredient is labeled with text. They include honey, all-purpose flour, whole wheat flour, sourdough discard, vanilla, sugar, salt, leavening agents, and butter.

          Tips for Success

          • Use a kitchen scale to measure ingredients accurately for the best results.
          • Keep the ingredients and dough cold to ensure flaky graham crackers that won’t spread.
          • Avoid over-kneading the dough to keep it tender. Mix until just smooth and cohesive.
          • Roll the dough evenly and thinly to ensure the crackers bake at the same time.
          • Allow the crackers to cool completely before eating or storing them so they can crisp up properly.

          How to Make Sourdough Graham Crackers

          Follow these simple steps (with pictures) to make homemade sourdough discard graham crackers.

          Step 1: Prepare the dough. In a large bowl, whisk together the dry ingredients. Cut in the butter until the mixture looks like coarse sand. Knead in remaining ingredients until a cohesive dough forms.

          A crumbly mixture of flour and butter in a glass bowl.
          Sourdough discard graham cracker dough in a glass bowl.

          Step 2: Chill the dough. Divide the dough in half, shape into 1-inch thick squares, wrap, and chill for 30 minutes.

          Sourdough graham cracker dough shaped into a square on a counter.

          Step 3: Roll and cut. Preheat the oven to 350°F. Roll one piece of dough on floured parchment to ⅛-inch thick. Trim the edges, cut into squares or rectangles, and dock with a fork. Leave the pieces connected.

          Sourdough graham cracker dough rolled out on a piece of parchment paper, showing the thickness.
          Rolled out graham cracker dough cut into rectangles and docked with a fork.

          Step 4: Bake the crackers. Transfer the parchment to a baking sheet and bake for 12–15 minutes, until the edges are just turning golden. Cool on the baking sheet before transferring to a wire rack to cool completely.

          Baked sourdough graham crackers on a parchment-lined baking sheet.

          Serving Suggestions

          These sourdough graham crackers are perfect for making classic s’mores. Or you can crush them to create a graham cracker crust for cheesecake or pies.

          They also make a great addition to a s’mores-inspired sourdough bread.

          How to Store

          Once fully cooled, store your sourdough graham crackers in an airtight container at room temperature for up to one week.

          For longer storage, wrap them tightly and freeze in a freezer-safe bag for up to 3 months. To recrisp, bake at 350°F for 5-7 minutes until they’re nice and crispy again.

          Sourdough graham crackers on a wrinkled piece 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

          A stack of five sourdough graham crackers.
          Print Pin Save
          4 from 2 votes

          Sourdough Graham Crackers

          These Sourdough Graham Crackers are crisp, buttery, and lightly sweet with a subtle tang. Perfect for homemade s'mores, they're fun, easy to make, and way better than store-bought.
          Course Dessert, Snack
          Cuisine American
          Prep Time 45 minutes
          Cook Time 15 minutes
          Total Time 1 hour
          Servings 24 crackers
          Calories 80kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          • 1 cup (120 grams) whole wheat flour
          • ½ cup (60 grams) all-purpose flour
          • ½ cup (100 grams) granulated sugar
          • ½ teaspoon Diamond Crystal Kosher Salt if using table salt or Morton's brand, use half the amount or measure by weight
          • ¼ teaspoon baking powder
          • ¼ teaspoon baking soda
          • ½ cup (113 grams or 1 stick) unsalted butter cold, cut into ½-inch cubes
          • ½ cup (100 grams) sourdough starter discard
          • 1 tablespoon (21 grams) honey
          • 1 teaspoon vanilla extract

          Instructions

          • In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, granulated sugar, salt, baking powder, and baking soda.
            1 cup (120 grams) whole wheat flour, ½ cup (60 grams) all-purpose flour, ½ cup (100 grams) granulated sugar, ½ teaspoon Diamond Crystal Kosher Salt, ¼ teaspoon baking powder, ¼ teaspoon baking soda
          • Add cold, cubed butter to the dry ingredients. Using your fingertips, gently pinch the butter into the flour mixture until it sticks together when squeezed with no large butter pieces remaining. It should resemble damp, coarse sand.
            ½ cup (113 grams or 1 stick) unsalted butter
          • Knead in the sourdough discard, honey, and vanilla extract just until a cohesive dough forms.
            ½ cup (100 grams) sourdough starter discard, 1 tablespoon (21 grams) honey, 1 teaspoon vanilla extract
          • Divide the dough into two equal pieces and shape each into a 1-inch thick square. Wrap them individually in plastic or beeswax wrap and chill in the refrigerator for 30 minutes.
          • About 10 minutes before the chilling time is up, preheat the oven to 350℉.
          • Working with one piece of dough at a time, lightly dust it with flour and roll it out onto a piece of parchment paper until it's about ⅛-inch thick. Aim for a square or rectangle shape.
          • Using a pizza cutter or sharp knife, trim the edges of the rolled-out dough to make them even. Then, cut the dough into your desired shapes (squares or rectangles work well) and dock them with a fork. Leave the crackers connected; do not separate them.
          • Transfer the parchment paper with the cut crackers onto a baking sheet. Bake for 12-15 minutes, or until the edges are just starting to brown. Keep a close eye on them, as they can burn quickly.
          • Allow the graham crackers to cool on the baking sheet before transferring them to a wire rack to cool completely. They will continue to crisp up as they cool. Enjoy them as a simple snack, with s'mores, or turn them into a graham cracker crust!

          Notes

          • Storage: Store cooled graham crackers in an airtight container for up to one week or freeze for up to 3 months.

          Nutrition

          Serving: 1cracker | Calories: 80kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 39mg | Potassium: 26mg | Fiber: 1g | Sugar: 4.5g | Calcium: 6mg | Iron: 0.2mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

          Sourdough Discard Brownies

          These Sourdough Discard Brownies are thick and fudgy with a shiny, crackly top. Made in one pot and loaded with chocolate, they’re an easy dessert that puts your discard to good use—and they’re better than the box!

          A pan of sourdough brownies.

          As someone who loves baking from scratch, I could never get homemade brownies just right—too dry, too crumbly, just not it. For a while, I gave up and thought maybe boxed brownies were just better.

          Then I got into sourdough. And you know how it goes. Once you start adding sourdough discard to everything, there's no stopping! So, of course, I had to try it in brownies.

          After lots and lots of testing, I finally nailed it.

          These sourdough discard brownies are thick, fudgy, and chewy with the perfect crispy, flaky top. They're made with Dutch-processed cocoa powder and chocolate chips for a rich, chocolatey flavor.

          The best part? You mix the batter all in one pot for super easy cleanup. Plus, a few simple tricks, like using an aluminum pan and dissolving the sugar in the butter, help create the perfect homemade brownie.

          I promise, once you try these sourdough brownies, you’ll never go back to store-bought.

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

          Ingredients & Substitutions

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

          • Sourdough Discard- The sourdough flavor in these brownies is subtle, but using discard in this recipe helps reduce food waste.
          • Dutch-Processed Cocoa- Less acidic and more balanced in flavor than natural cocoa, Dutch-processed cocoa helps maintain the right brownie texture. Avoid swapping for natural cocoa powder.
          • Chocolate Chips- Partially melting them helps create a crisp, crackly top. You can swap them for an equal amount of baking chocolate if you prefer.
          • Butter & Sugar- Partially dissolving the sugar in melted butter gives these sourdough brownies their shiny, crackly top.
          • Eggs & Egg Yolks- Using both whole eggs and yolks adds richness and a fudgy texture.
          • Coffee- Enhances chocolate flavor without tasting like coffee. Optional but recommended!
          • Kosher Salt- Balances sweetness and enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton or table salt, halve the amount or measure by weight.
          The ingredients to make sourdough brownies. Each ingredient is labeled with text. They include chocolate chips, egg yolks, flour, sugar, coffee, sourdough discard, eggs, vanilla, butter, cocoa powder, baking powder, and salt.

          Choosing the Right Pan: Aluminum vs. Glass and Other Materials

          If your brownies always seem undercooked in the middle, your pan might be to blame.

          The type of pan you use really matters when baking brownies. Brownie batter is thick, meaning it can take a long time for it to fully cook through. Pans that don't conduct heat well, like glass or ceramic, can lead to burnt edges and raw centers.

          On the other hand, aluminum pans heat evenly and quickly, so your brownies bake through without burning. Using aluminum means there's less of a risk of undercooking or overcooking your brownies.

          If you want to achieve perfect brownies every time, opt for an aluminum pan.

          Tips for Success

          • Use an aluminum pan so that the brownies cook through evenly.
          • Weigh ingredients using a food scale for the most accurate results.
          • Line the pan with parchment paper to prevent sticking and make the brownies easier to remove.
          • Avoid overmixing the batter to prevent the brownies from becoming tough and dense.
          • Tent lightly with foil if the top begins to burn before the brownies finish cooking through.
          • Let the brownies cool completely before slicing to ensure they set properly and hold their shape when cut.
          • Use a wet knife to cut the brownies, rinsing between each pass-through, for cleaner slices with less sticking.

          How to Make Sourdough Discard Brownies

          Follow the steps below (with photos!) to make these thick and fudgy sourdough brownies.

          Step 1: Preparation. Butter an 8-inch aluminum square pan and line it with parchment paper. Preheat your oven to 350°F and position a rack in the center.

          Step 2: Melt butter and sugar. In a medium saucepan, melt the butter over medium-low heat. Whisk in the sugar until combined and shiny, about 2–3 minutes, then remove from heat.

          Melted butter and sugar whisked together in a stainless steel pot.

          Step 3: Mix the batter. Whisk in the eggs, then stir in the cocoa powder, sourdough discard, vanilla, coffee (if using), baking powder, and salt. Fold in the chocolate chips and flour until just combined.

          Sourdough brownie batter in a stainless steel pot.

          Step 4: Bake the brownies. Spread the batter evenly in the prepared pan. Bake for 60–75 minutes or until a toothpick comes out clean.

          Sourdough brownie batter in a parchment-lined aluminum pan.
          Sourdough discard brownies in a parchment-lined aluminum square pan.

          Step 5: Cool and serve. Cool in the pan for 1 hour, then transfer to a wire rack to finish cooling. Once fully cooled, slice into 16 brownies and enjoy!

          A batch of sourdough brownies cut into 16 squares.

          Serving Suggestions

          Try these sourdough discard brownies with a scoop of my sourdough ice cream—it makes the best ice cream sundae for summer!

          How to Store

          Store brownies in an airtight container at room temperature for up to 3 days.

          For longer storage, wrap them tightly and place them in a freezer-safe container. Freeze for up to 3 months, then thaw at room temperature before serving.

          A plate of three sourdough brownies with a glass of milk and more brownies 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

          A plate of three sourdough brownies with a glass of milk and more brownies out of focus in the background.
          Print Pin Save
          4.67 from 9 votes

          Sourdough Discard Brownies

          These Sourdough Discard Brownies are thick and fudgy with a shiny, crackly top. Made in one pot and loaded with chocolate, they’re an easy dessert that puts your discard to good use—and they’re better than the box!
          Course Dessert
          Cuisine American
          Prep Time 15 minutes
          Cook Time 1 hour 15 minutes
          Cool Time 1 hour
          Total Time 2 hours 30 minutes
          Servings 16 brownies
          Calories 393kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          • 1 cup (227 grams, 2 sticks) unsalted butter
          • 2 ⅓ cups (450 grams) granulated sugar
          • 2 large (100 grams) eggs
          • 2 large (36 grams) egg yolks
          • 1 cup (106 grams) Dutch-processed cocoa
          • ½ cup (100 grams) sourdough starter discard
          • 1 tablespoon vanilla extract
          • 1 tablespoon brewed coffee optional
          • 1 teaspoon baking powder
          • 1 teaspoon (3 grams) Diamond Crystal Kosher Salt if using table salt or Morton's brand, reduce by half or measure by weight
          • 2 cups (340 grams) semi-sweet chocolate chips
          • 1 cup + 1 tablespoon (130 grams) all-purpose flour

          Instructions

          • Preheat oven to 350°F and position a rack in the middle of the oven. Butter and line an 8-inch aluminum square baking pan with parchment paper. Using an aluminum pan is critical for the brownies to cook through evenly.
          • In a medium saucepan, melt the butter over medium-low heat. Once melted, add the sugar and whisk until well combined and shiny (about 2-3 minutes). Remove from heat. Whisk in the eggs and egg yolks one at a time until smooth. Then add cocoa powder, sourdough discard, vanilla extract, coffee (if using), baking powder, and salt. Mix until well combined.
            1 cup (227 grams, 2 sticks) unsalted butter, 2 ⅓ cups (450 grams) granulated sugar, 2 large (100 grams) eggs, 2 large (36 grams) egg yolks, 1 cup (106 grams) Dutch-processed cocoa, ½ cup (100 grams) sourdough starter discard, 1 tablespoon vanilla extract, 1 tablespoon brewed coffee, 1 teaspoon baking powder, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
          • Add chocolate chips to the mixture and fold until mostly melted. Then gently fold in the flour until just combined.
            2 cups (340 grams) semi-sweet chocolate chips, 1 cup + 1 tablespoon (130 grams) all-purpose flour
          • Pour the batter into the prepared pan and spread it evenly. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to get too dark before the brownies are finished baking, loosely cover them with a piece of aluminum foil to prevent them from burning.
          • Let the brownies cool in the pan for 1 hour before removing them. Finish cooling on a wire rack. Once cooled, slice into 16 squares and serve. For an extra special treat, turn them into a brownie sundae with a scoop of sourdough ice cream.

          Notes

          • Weigh ingredients using a food scale for the most accurate results.
          • Let the brownies cool completely before slicing to ensure they set properly and hold their shape when cut.
          • If using a larger pan, they will need to bake for less time.
          • Storage: Store brownies in an airtight container at room temperature for up to 3 days or wrap tightly and freeze for up to 3 months.

          Nutrition

          Serving: 1brownie | Calories: 393kcal | Carbohydrates: 54g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 112mg | Potassium: 337mg | Fiber: 4g | Sugar: 41g | Calcium: 45mg | Iron: 3.2mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

          Sourdough Discard Zucchini Bread

          This Sourdough Discard Zucchini Bread combines freshly grated zucchini, sourdough starter discard, and warm spices for an easy quick bread recipe. It's perfect for using up excess starter and garden-fresh zucchini.

          Slices of sourdough discard zucchini bread stacked on a small white plate.

          Living in the woods as a hobby gardener, I deal with a lot of challenges. Deer, rabbits, pests, diseases - you name it. I've learned to accept that not all my veggies will do great every year. And that's okay!

          One vegetable I can always count on, though, is zucchini.

          During the summer, I find myself picking zucchini almost every day. I love it, but eating grilled or sautéed zucchini gets boring after a while. That's where this sourdough discard zucchini bread recipe comes in handy.

          I love this recipe because it helps me use up the zucchini from my garden and some of my sourdough starter discard. Plus, it's really easy to make! You don't need to squeeze the zucchini, use any special equipment (just a cheese grater), or worry about whether your starter is active.

          And the best part? When you make zucchini bread with sourdough discard, it turns out so soft, tender, and moist. Seriously! It's the best version of zucchini bread I've ever made.

          So, if you've got lots of zucchini or sourdough discard to use up, or if you're simply in the mood for some zucchini bread, give this recipe a try! You won't regret it.

          You can also try my sourdough zucchini muffins – they’re just as delicious and a great grab-and-go snack!

          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.

          • Zucchini- No squeezing required! Freshly grated zucchini adds moisture to the bread. Use a cheese grater or food processor with a grater plate attachment to grate the zucchini.
          • Sourdough Discard- I tested this recipe using my 100% hydration whole wheat sourdough starter. Both sourdough starter discard and active sourdough starter work well.
          • All-Purpose Flour- All-purpose flour gives this zucchini bread a soft, tender crumb. Measure the flour by weight using a scale for best results.
          • Canola Oil- Helps the bread stay soft and moist. Feel free to swap the canola oil for your preferred liquid cooking oil.
          • Sweeteners- This sourdough discard zucchini bread is lightly sweetened with a mixture of brown sugar and granulated sugar.
          • Spices- Cinnamon and nutmeg add warmth and depth of flavor. Ground ginger, cloves, or even pumpkin pie spice can also be added.
          • Mix-Ins- If desired, add up to one cup of chopped nuts or chocolate chips.

          🌱 Sustainability Tip: During the summer, grate and freeze extra zucchini from your garden. This way, you'll have it ready to make homemade sourdough zucchini bread whenever you want.

          The ingredients to make sourdough discard zucchini bread. Each ingredient is labeled with text. They include zucchini, flour, brown sugar, baking powder, sourdough discard, eggs, oil, baking soda, applesauce, cinnamon, vanilla, salt, sugar, and nutmeg.

          Tips for Success

          • Use a kitchen scale to accurately measure ingredients for the best results.
          • Line the loaf pan with parchment paper to prevent sticking and make it easier to remove.
          • Don't squeeze the zucchini as it adds moisture that's necessary to achieve the right texture.
          • Avoid overmixing the batter to prevent tough, dense zucchini bread.
          • Let the bread cool completely before slicing to avoid a gummy texture.

          How to Make Sourdough Discard Zucchini Bread

          Here is how to make my easy sourdough zucchini bread recipe.

          Step 1: Preparation. Preheat oven to 350°F. Grease a standard 9"x5" loaf pan with butter, oil, or cooking spray, and line it with parchment paper.

          Step 2: Combine dry ingredients. In a medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, and nutmeg. Set aside.

          The dry ingredients mixed together in a glass bowl.

          Step 3: Whisk together wet ingredients. In a large mixing bowl, whisk together the canola oil, brown sugar, and granulated sugar until well combined. Add the eggs and whisk vigorously until the mixture lightens in color and slightly increases in volume. Stir in the sourdough discard, applesauce, and vanilla extract until smooth.

          Step 4: Add grated zucchini. Fold the grated zucchini into the wet mixture until evenly distributed.

          The wet ingredients, including grated zucchini, whisked together in a glass mixing bowl.

          Step 5: Mix batter. Add the dry ingredients to the wet mixture, folding together gently until just combined. Be careful not to overmix; a few lumps are okay. If adding mix-ins, fold them in at this point.

          Sourdough zucchini bread batter in a glass mixing bowl with a rubber spatula sticking out to the left.

          Step 6: Bake zucchini bread. Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.

          Step 7: Cool and serve. Allow the bread to cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice the zucchini bread and serve with homemade butter, cream cheese, or jam.

          Sourdough discard zucchini bread batter in a parchment-lined loaf pan.
          Baked sourdough zucchini bread in a parchment-lined loaf pan.

          How to Store

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

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

          A hand holding half of a slice of sourdough zucchini 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 Quick Bread Recipes

          📖 Recipe

          Slices of sourdough discard zucchini bread stacked on a small white plate.
          Print Pin Save
          5 from 1 vote

          Sourdough Discard Zucchini Bread

          This Sourdough Discard Zucchini Bread combines freshly grated zucchini, sourdough starter discard, and warm spices for an easy quick bread recipe. It's perfect for using up excess starter and garden-fresh zucchini.
          Course Breakfast, Snack
          Cuisine American
          Prep Time 15 minutes
          Cook Time 1 hour 15 minutes
          Total Time 1 hour 30 minutes
          Servings 12 slices
          Calories 217kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          • 1 ½ cups (180 grams) all-purpose flour
          • 1 teaspoon baking powder
          • ½ teaspoon baking soda
          • ½ teaspoon Diamond Crystal Kosher Salt
          • 1 teaspoon ground cinnamon
          • ¼ teaspoon ground nutmeg
          • ½ cup canola oil
          • ½ cup (100 grams) brown sugar packed
          • ¼ cup (50 grams) granulated sugar
          • 2 large (100 grams) eggs
          • ½ cup (100 grams) sourdough starter discard
          • ¼ cup (60 grams) unsweetened applesauce
          • 1 teaspoon vanilla extract
          • 1 ¼ cups (170 grams) grated zucchini about 1 small to medium zucchini
          • ½-1 cup chopped nuts or chocolate chips (optional)

          Instructions

          • Preheat oven to 350°F. Grease a standard 9"x5" loaf pan with butter, oil, or cooking spray, and line it with parchment paper.
          • In a medium-sized bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
            1 ½ cups (180 grams) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ½ teaspoon Diamond Crystal Kosher Salt
          • In a large mixing bowl, whisk together the canola oil, brown sugar, and granulated sugar until well combined. Add the eggs and whisk vigorously until the mixture lightens in color and slightly increases in volume. Stir in the sourdough discard, applesauce, and vanilla extract until smooth.
            ½ cup canola oil, ½ cup (100 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 2 large (100 grams) eggs, ½ cup (100 grams) sourdough starter discard, ¼ cup (60 grams) unsweetened applesauce, 1 teaspoon vanilla extract
          • Fold the grated zucchini into the wet mixture until evenly distributed.
            1 ¼ cups (170 grams) grated zucchini
          • Add the dry ingredients to the wet mixture, folding together gently until just combined. Be careful not to overmix; a few lumps are okay. If adding mix-ins, fold them in at this point.
            ½-1 cup chopped nuts or chocolate chips
          • Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
          • Allow the bread to cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice the zucchini bread and serve with homemade butter, cream cheese, or jam.

          Notes

          • Use a kitchen scale to accurately measure ingredients for the best results.
          • Don't squeeze the zucchini as it adds moisture that's necessary to achieve the right texture.
          • Let the bread cool completely before slicing to avoid a gummy texture.
          • Storage: Store cooled zucchini bread in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

          Nutrition

          Serving: 1slice | Calories: 217kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 107mg | Potassium: 79mg | Fiber: 1.5g | Sugar: 13g | Calcium: 40mg | Iron: 0.4mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

          Simple Sourdough Discard Banana Bread (Made with Butter)

          This Sourdough Banana Bread is super moist, using sourdough discard and overripe bananas to create a soft, fluffy loaf. It’s a classic, no-fuss banana bread that comes together easily and bakes up in just over an hour.

          Sliced sourdough banana bread on a linen napkin.

          If there’s one thing I’ll always say yes to, it’s a slice of banana bread.

          I learned to bake it as a kid, and I still love it. Especially when it’s perfectly moist, soft, and bursting with banana flavor.

          This sourdough banana bread uses discard for an extra tender crumb and subtle depth of flavor without tasting sour. The golden, caramelized top and buttery, soft interior make it simply irresistible.

          But the best part? It comes together easily in just over an hour. And it freezes beautifully, making it perfect for a quick breakfast or snack.

          It’s the kind of quick bread recipe you’ll want to save and make whenever you have overripe bananas and sourdough discard to use up.

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

          And if you still have bananas and discard to use up, don’t miss my sourdough discard banana muffins and sourdough banana pancakes 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.

          • Sourdough Discard- Adds moisture and is a great way to use up discard. Don’t have any? You can use active starter instead.
          • Banana- The riper, the better. About 400 grams (4 medium) gives a moist loaf without making it too dense.
          • All-Purpose Flour- Weigh it if you have a scale. Too much flour can make the bread dry and crumbly.
          • Butter- Gives rich flavor and moisture. Coconut or other oils work too.
          • Brown Sugar- Adds warm, caramel-like sweetness that pairs perfectly with banana and cinnamon. Can substitute with granulated sugar or coconut sugar.
          • Baking Powder- Gives the bread a light, fluffy texture.
          • Kosher Salt- I use Diamond Crystal (2.8 grams per teaspoon). Reduce to ½ teaspoon if using Morton's brand or table salt.
          • Mix-Ins- If desired, add up to one cup of chopped nuts or chocolate chips.
          The ingredients to make sourdough banana bread. Each ingredient is labeled with text. They include vanilla, all-purpose flour, salt, sourdough discard, baking powder, brown sugar, bananas, eggs, butter, and cinnamon.

          Tips for Success

          • Measure flour carefully. A kitchen scale is best, but spoon and level works too.
          • Go for really ripe bananas. The softer they are, the sweeter and more flavorful they are.
          • Mix gently. Fold just until everything comes together. Overmixing can make the bread dense.
          • Line your pan with parchment. Makes it easy to lift the loaf out without sticking.
          • Cool briefly. Let it rest in the pan for a few minutes before moving it to a wire rack.
          • Serve warm. Banana bread made with butter is softest when warm.

          How to Make Sourdough Banana Bread

          Learn how to make moist, fluffy banana bread using sourdough discard with these simple step-by-step instructions.

          Step 1: Mix dry ingredients. Preheat to 350°F. Grease a 9"x5" loaf pan and line with parchment. Whisk flour, baking powder, salt, and cinnamon in a bowl.

          Flour and other dry ingredients being whisked together in a bowl.

          Step 2: Combine wet ingredients. Beat butter and brown sugar until fluffy. Add eggs, then stir in mashed bananas, sourdough discard, and vanilla.

          Bananas, sourdough discard, and other wet ingredients mixed together in a bowl.

          Step 3: Mix batter. Fold dry ingredients into wet until just combined. Stir in walnuts or chocolate chips if using.

          Sourdough banana bread batter being folded together in a bowl.

          Step 4: Bake and cool. Pour batter into pan and smooth the top. Bake 60–70 minutes. Cool in pan 5–10 minutes, then transfer to a wire rack before slicing.

          Sourdough banana bread batter being spread into a parchment lined loaf pan using a rubber spatula.
          A baked loaf of sourdough discard banana bread on a wire cooling rack.

          How to Store

          Store sourdough banana bread in an airtight container at room temperature for 3 days.

          For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw at room temperature and warm in the oven or microwave if desired.

          Slices of sourdough discard banana bread on 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 Discard Recipes

          📖 Recipe

          Sliced sourdough banana bread on a linen napkin.
          Print Pin Save
          5 from 2 votes

          Sourdough Discard Banana Bread

          This Sourdough Banana Bread is super moist, using sourdough discard and overripe bananas to create a soft, fluffy loaf. It’s a classic, no-fuss banana bread that comes together easily and bakes up in just over an hour.
          Course Breakfast, Snack
          Cuisine American
          Prep Time 15 minutes
          Cook Time 1 hour
          Total Time 1 hour 15 minutes
          Servings 12 slices
          Calories 240kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          • 1 ¾ cups (210 grams) all-purpose flour
          • 2 teaspoons baking powder
          • 1 teaspoon Diamond Crystal Kosher Salt reduce to ½ teaspoon if using Morton's brand or table salt
          • 1 teaspoon ground cinnamon
          • ½ cup (113 grams or 1 stick) unsalted butter softened
          • ¾ cup (150 grams) brown sugar packed
          • 2 large (100 grams) eggs room temperature
          • 4 medium (about 400 grams) overripe bananas mashed
          • ½ cup (100 grams) sourdough starter discard room temperature
          • 1 teaspoon vanilla extract
          • ½-1 cup chopped walnuts or chocolate chips optional

          Instructions

          • Preheat your oven to 350°F. Grease a 9"x5" loaf pan and line it with parchment paper for easy removal.
          • In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
            1 ¾ cups (210 grams) all-purpose flour, 1 teaspoon ground cinnamon, 2 teaspoons baking powder, 1 teaspoon Diamond Crystal Kosher Salt
          • In a large bowl, use a hand mixer or stand mixer to cream the butter and brown sugar until light and fluffy. Beat in the eggs until smooth. Stir in the mashed bananas, sourdough discard, and vanilla until fully combined.
            ½ cup (113 grams or 1 stick) unsalted butter, ¾ cup (150 grams) brown sugar, 2 large (100 grams) eggs, 4 medium (about 400 grams) overripe bananas, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
          • Gently fold the dry ingredients into the wet mixture until just combined—don’t overmix. Fold in walnuts or chocolate chips if using.
            ½-1 cup chopped walnuts or chocolate chips
          • Pour the batter into the prepared pan and smooth the top. Bake 60–70 minutes, or until a toothpick inserted into the center comes out clean.
          • Let the bread cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely before slicing.

          Notes

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

          Nutrition

          Serving: 1slice (no mix-ins) | Calories: 240kcal | Carbohydrates: 37g | Protein: 4.5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 190mg | Potassium: 163mg | Fiber: 1g | Sugar: 17.5g | Vitamin C: 4mg | Calcium: 68mg | Iron: 0.7mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

          Sourdough Blueberry Muffins with Streusel Topping

          These Sourdough Blueberry Muffins are moist, buttery, and topped with a crispy oat streusel. Made with sourdough discard, they're quick, easy to make, and perfect for breakfast or snacking!

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

          If you've been following my blog, you might’ve noticed my recent focus on using sourdough discard in everyday bakes.

          And if you're new here, I'm a registered dietitian and sourdough baker who loves creating approachable sourdough recipes anyone can try.

          Over the past few months, I've developed all kinds of sourdough discard recipes, including sourdough chocolate chip cookies, brownies, ice cream, pita bread, soft pretzels, and more.

          But what's a sourdough recipe collection without a classic blueberry muffin?

          My version is rich and buttery, with a moist, tender crumb, and topped with a sweet, crispy sourdough oat streusel. The best part? It comes together in just about 45 minutes!

          This recipe is great for beginners and helps reduce food waste by using up excess sourdough discard. Plus, these muffins freeze beautifully, making them a convenient option for quick breakfasts or snacks whenever you need them.

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

          🫐 Can't get enough blueberries? Be sure to check out my sourdough blueberry quick bread, blueberry sourdough scones, and lemon blueberry sourdough bread recipes 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.

          ⭐ What Readers Are Saying

          • "This has become my go to base recipe for muffins." - Josh
          • "This recipe was so delicious!" - Melody on Pinterest
          • "These came out so yummy! Not too sweet and topping was the perfect combination." - Alaina on Pinterest

          Ingredients & Substitutions

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

          • Sourdough Discard- You can use either sourdough starter discard or active sourdough starter in this recipe. If you're confused about sourdough, check out my sourdough starter guide for helpful tips.
          • Blueberries- I've tested this recipe using both fresh and frozen blueberries with great results. I love using fresh blueberries during summer and frozen the rest of the year. If using frozen blueberries, don't defrost them before adding them to the batter.
          • All-Purpose Flour- Weighing the flour using a kitchen scale will give you the most accurate results. Otherwise, gently spoon the flour into your measuring cup and level it off.
          • Butter- Adds moisture and a rich, buttery taste. Since butter-based muffins tend to be firmer at room temperature, they're best served warm for a softer texture.
          • Granulated Sugar- Just ½ cup of sugar lends just the right amount of sweetness.
          • Milk- Adds moisture and tenderness. I used whole milk, but any type works.
          • Kosher Salt- Enhances flavor and balances the sweetness. I use Diamond Crystal Kosher Salt, but if you're using Morton's or table salt, be sure to reduce the amount by half.
          • Sourdough Oat Streusel- This is the same topping I use for my apple pie and crisp. Made with oats, flour, brown sugar, butter, and sourdough discard, it adds a crispy texture to the muffins.
          The ingredients to make sourdough blueberry muffins. Each ingredient is labeled with text. They include all-purpose flour, sugar, butter, baking powder, baking soda, sourdough discard, eggs, blueberries, vanilla, oats, cinnamon, brown sugar, milk, salt.

          Tips for Success

          • Use a kitchen scale to accurately measure ingredients like flour and butter for consistent results in your sourdough blueberry muffins.
          • Opt for paper liners to prevent the blueberries from sticking to the muffin pan and ensure easy removal after baking.
          • Don't defrost frozen blueberries before adding them to the batter, as the extra liquid could affect the texture of the muffins.
          • Use room temperature ingredients to prevent the melted butter from re-solidifying in the batter.
          • Don't overmix the batter to prevent the muffins from becoming tough and dense.

          How to Make Sourdough Blueberry Muffins

          Use these step-by-step photos to guide you through making tender sourdough discard blueberry muffins with a buttery oat streusel topping.

          Step 1: Prep the oven and pan. Preheat to 425°F and line a 12-cup muffin tin with paper liners.

          Step 2: Make the streusel. Mix flour, oats, brown sugar, cinnamon, and salt. Add butter and sourdough discard, then use your fingers or a fork to create a crumbly topping. Chill until ready to use.

          The oat streusel muffin topping in a glass bowl.

          Step 3: Whisk dry ingredients. In a small bowl, whisk flour, baking powder, baking soda, and salt.

          The dry ingredients mixed together in a glass bowl.

          Step 4: Mix wet ingredients. In a large bowl, whisk melted butter and sugar. Add eggs, then stir in milk, sourdough discard, and vanilla.

          The wet ingredients mixed together in a glass bowl.

          Step 5: Combine batter. Gently fold the dry ingredients into the wet. Fold in blueberries.

          The muffin batter mixed together in a glass bowl with a rubber spatula sticking out to the left.
          The muffin batter with frozen blueberries mixed into it in a glass bowl with a rubber spatula sticking out to the left.

          Step 6: Fill muffin tin. Divide the batter evenly and top each muffin with streusel.

          The muffin batter with crumb topping in a paper lined muffin tin.

          Step 7: Bake. Bake for 18–20 minutes or until golden and a toothpick comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack.

          Baked sourdough blueberry muffins in a muffin tin.

          How to Store

          Store sourdough blueberry muffins in an airtight container at room temperature for 3-4 days, then freeze for up to 3 months. Thaw at room temperature and warm in the microwave or oven if desired.

          Several sourdough discard blueberry muffins with crumb topping.
          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 blueberry muffin split in half on a muffin liner. There are several more whole muffins out of focus in the background.
          Print Pin Save
          2 from 1 vote

          Sourdough Blueberry Muffins

          These Sourdough Blueberry Muffins are moist, buttery, and topped with a crispy oat streusel. Made with sourdough discard, they're quick, easy to make, and perfect for breakfast or snacking!
          Course Breakfast, Snack
          Cuisine American
          Prep Time 20 minutes
          Cook Time 20 minutes
          Total Time 40 minutes
          Servings 12 muffins
          Calories 280kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          Oat Streusel Ingredients

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

          Blueberry Muffin Ingredients

          • 2 cups (240 grams) all-purpose flour
          • 1 teaspoon Diamond Crystal Kosher Salt if using Morton's brand or table salt, reduce by half
          • 1 teaspoon baking powder
          • ½ teaspoon baking soda
          • ½ cup (113 grams or 1 stick) unsalted butter melted
          • ½ cup (100 grams) granulated sugar
          • 2 large (100 grams) eggs room temperature
          • ¾ cup (180 grams) whole milk room temperature
          • ½ cup (100 grams) sourdough starter discard room temperature
          • 1 teaspoon vanilla extract
          • 1 ½ cups (225 grams) blueberries fresh or frozen (do not thaw)

          Instructions

          • Preheat the oven to 425°F. Line a standard 12-cup muffin tin with paper liners. (Liners are a must - blueberries love to stick!)
          • In a medium bowl, mix together the flour, oats, brown sugar, cinnamon, and salt. Add the softened butter and sourdough discard, then use a fork or your fingers to work everything together until it forms clumps. Chill the streusel 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 ground cinnamon, ½ teaspoon Diamond Crystal Kosher Salt, 4 tablespoons (57 grams, ½ stick) unsalted butter, 2 tablespoons (25 grams) sourdough starter discard
          • In a small bowl, whisk together the flour, baking powder, baking soda, and salt. 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 bowl, whisk the melted butter and sugar until smooth and glossy. Add the eggs and whisk until the mixture lightens in color. Stir in the milk, sourdough discard, and vanilla extract until well combined.
            ½ cup (113 grams or 1 stick) unsalted butter, ½ cup (100 grams) granulated sugar, 2 large (100 grams) eggs, ¾ cup (180 grams) whole milk, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
          • Add the dry ingredients to the wet ingredients and gently fold them together until just combined, being careful not to overmix! Gently fold in the blueberries.
            1 ½ cups (225 grams) blueberries
          • Divide the batter evenly between the muffin cups. Sprinkle the chilled streusel topping over each muffin.
          • Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
          • Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!

          Notes

          • Using a kitchen scale to measure ingredients by weight will give you the most accurate results.
          • Storage: Store muffins in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

          Nutrition

          Serving: 1muffin | Calories: 280kcal | Carbohydrates: 36g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 63mg | Sodium: 247mg | Potassium: 77mg | Fiber: 2g | Sugar: 15g | Calcium: 91mg | Iron: 0.5mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

          Asparagus & Farro Salad with Lemon Vinaigrette

          This Farro Salad with Lemon Vinaigrette is hearty, satisfying, and bursting with bright, tangy flavors. It's made with warm farro, fresh lemon juice, asparagus, and goat cheese, making it the perfect salad for spring!

          A plate of farro salad with lemon vinaigrette. Next to the salad is a jar of lemon vinaigrette dressing.

          Looking for the perfect spring salad? You've found it!

          For Easter this year, I was tasked with making a salad. I knew I wanted to make something that celebrated the flavors of spring, so naturally asparagus and lemon came to mind. And since farro is one of my favorite grains, I thought, why not add that too? It was a big hit with my family!

          This farro salad with lemon vinaigrette recipe is great for any spring gathering. Whether it's Easter, Mother's Day, or just a casual brunch with friends, everyone will love the fresh flavors and hearty textures.

          Today, I'll show you how to make this easy and delicious spring salad, along with my favorite proteins and sides to go with 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.

          • Spring Mix- Used as the leafy green base for this warm farro salad recipe, spring mix provides a nice balance of colors, textures, and flavors. You can easily swap it out for other leafy greens like arugula or spinach.
          • Farro- One of my favorite whole grains, farro adds a nutty flavor and chewy texture. I typically use Italian pearled farro because it cooks more quickly, but you can use any variety you prefer. Other grains like barley, bulgur, and quinoa also work well.
          • Asparagus- A seasonal spring vegetable, asparagus is perfect for this spring-inspired salad recipe. If you don't enjoy asparagus, substitute it with other vegetables such as snap peas, broccoli, or green beans.
          • Goat Cheese- Creamy and tangy, goat cheese pairs well with the other flavors in this salad. Swap goat cheese for feta cheese, blue cheese, or Parmesan cheese if preferred.
          • Walnuts or Pecans- I've used both walnuts and pecans in this salad and both add a wonderfully crunchy texture and nutty flavor. Almonds, pistachios, or pine nuts would also be delicious.
          • Lemon Vinaigrette- A quick homemade lemon vinaigrette made with fresh lemon, extra virgin olive oil, garlic, and honey makes this asparagus farro salad shine.

          🌱 Sustainability Tip: Try growing baby salad greens at home to reduce packaging waste and food transportation pollution. They're simple to grow in a garden or container.

          The ingredients to make farro salad with lemon vinaigrette. Each ingredient is labeled with text. They include farro, lemon, nuts, honey, spring mix, garlic, asparagus, salt, olive oil, pepper, dijon, and goat cheese.

          How to Make Asparagus Farro Salad with Lemon Vinaigrette

          Here is how to make lemon farro salad with asparagus and goat cheese.

          Step 1: Cook the farro. Cook farro according to package instructions. Once cooked, set it aside to cool slightly.

          Cooked farro in a stainless steel pot.

          Step 2: Blanch the asparagus. While the farro is cooking, bring a pot of water to a simmer and add the asparagus. Simmer the asparagus for 2-3 minutes until it turns vibrant green and becomes slightly tender. Use a slotted spoon to transfer the blanched asparagus to a bowl of ice water to stop the cooking process. Set it aside.

          Asparagus spears simmering in water.
          Blanched asparagus in a bowl of ice water.

          Step 3: Toast the nuts. In a small skillet, toast the chopped nuts over medium-low heat until they turn golden brown and fragrant. Be sure to watch them closely to avoid burning. Once toasted, transfer them to a plate and set aside.

          Chopped nuts toasting in a stainless steel skillet.

          Step 4: Prepare the lemon vinaigrette. In a small mixing bowl or glass jar, combine the lemon zest, lemon juice, olive oil, dijon mustard, honey, garlic, salt, and pepper. Whisk together or shake well until the ingredients are fully incorporated.

          The finished lemon thyme vinaigrette in a small glass bowl.

          Step 5: Assemble the salad. In a large salad bowl, add the spring mix lettuce. Top it with the cooked farro, blanched asparagus, toasted nuts, and crumbled goat cheese.

          All of the salad ingredients in individual bowls ready to be assembled.
          Asparagus and farro salad with lemon vinaigrette in a large wooden salad bowl.

          Step 6: Dress and serve. Pour the prepared lemon vinaigrette over the salad ingredients. Use tongs or salad servers to toss everything together until the dressing coats the salad evenly. Serve immediately and enjoy!

          A small plate of asparagus, goat cheese, and farro salad with lemon vinaigrette.

          Tips for Success

          • Use fresh ingredients. Opt for fresh asparagus, lemon juice, and garlic to make your salad truly shine.
          • Multitask. Since farro usually takes 20-30 minutes to cook, I like to spend that time doing other tasks like blanching the asparagus, toasting the nuts, and preparing the salad dressing.
          • Make ahead. Prepare the lemon dressing and salad toppings a few days ahead of time for easier assembly when ready to serve.
          • Serve immediately. Spring mix wilts fast after dressing, so it's best to dress the salad just before serving.

          What to Serve with Lemon Farro Salad

          Serve this lemon farro salad with your favorite protein like grilled chicken, steak tips, shrimp, or pesto salmon for a satisfying meal.

          You can also enjoy it with some crusty sourdough bread, dinner rolls, or garlic bread on the side. For a comforting option, pair it with a bowl of soup such as broccoli asparagus, potato, or chicken noodle.

          Lemony asparagus and farro salad on a small white plate.

          How to Store & Make Ahead

          Store leftover dressed salad in an airtight container in the refrigerator for up to 24 hours. The spring mix is likely to become too wilted to be enjoyable after more than a day or so.

          If making ahead, prepare the dressing and salad toppings, storing them separately in the refrigerator for up to 5 days. When ready to serve, simply assemble the salad and toss with the dressing just before serving.

          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 Salad Recipes

          📖 Recipe

          A plate of farro salad with lemon vinaigrette. Next to the salad is a jar of lemon vinaigrette dressing.
          Print Pin Save
          5 from 1 vote

          Farro Salad with Lemon Vinaigrette

          This Farro Salad with Lemon Vinaigrette is hearty, satisfying, and bursting with bright, tangy flavors. It's made with warm farro, fresh lemon juice, asparagus, and goat cheese, making it the perfect salad for spring!
          Course Salad
          Cuisine Mediterranean
          Prep Time 15 minutes
          Cook Time 30 minutes
          Total Time 45 minutes
          Servings 4 servings
          Calories 313kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          • ½ cup farro dry
          • 1 pound asparagus ends trimmed, cut into 2-inch pieces
          • 2 ounces (½ cup) walnuts or pecans roughly chopped
          • ½ teaspoon lemon zest
          • 2 tablespoons (about 1 whole lemon) lemon juice freshly squeezed
          • 4 tablespoons extra virgin olive oil
          • ½ tablespoon dijon mustard
          • ½ tablespoon honey
          • 1 small clove garlic grated or finely minced
          • ⅛ teaspoon kosher salt
          • ⅛ teaspoon black pepper
          • 5 ounces (4 cups) spring mix lettuce
          • 4 ounces goat cheese crumbled

          Instructions

          • Cook farro according to package instructions. Once cooked, set it aside to cool slightly.
            ½ cup farro
          • While the farro is cooking, bring a pot of water to a simmer and add the asparagus. Simmer the asparagus for 2-3 minutes until it turns vibrant green and becomes slightly tender. Use a slotted spoon to transfer the blanched asparagus to a bowl of ice water to stop the cooking process. Set it aside.
            1 pound asparagus
          • In a small skillet, toast the chopped nuts over medium-low heat until they turn golden brown and fragrant. Be sure to watch them closely to avoid burning. Once toasted, transfer them to a plate and set aside.
            2 ounces (½ cup) walnuts or pecans
          • In a small mixing bowl or glass jar, combine the lemon zest, lemon juice, olive oil, dijon mustard, honey, garlic, salt, and pepper. Whisk or shake well until the ingredients are fully incorporated.
            2 tablespoons (about 1 whole lemon) lemon juice, 4 tablespoons extra virgin olive oil, ½ tablespoon dijon mustard, ½ tablespoon honey, 1 small clove garlic, ⅛ teaspoon kosher salt, ⅛ teaspoon black pepper, ½ teaspoon lemon zest
          • In a large salad bowl, add the spring mix lettuce. Top it with the cooked farro, blanched asparagus, toasted nuts, and crumbled goat cheese.
            5 ounces (4 cups) spring mix lettuce, 4 ounces goat cheese
          • Pour the prepared lemon vinaigrette over the salad ingredients. Use tongs or salad servers to toss everything together until the dressing coats the salad evenly. Serve immediately and enjoy!

          Notes

          • Storage: Store leftover dressed salad in an airtight container in the refrigerator for up to 24 hours. For best results, store lettuce, toppings, and dressing separately and mix just before serving.

          Nutrition

          Serving: 1serving | Calories: 313kcal | Carbohydrates: 25g | Protein: 11g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 13mg | Sodium: 252mg | Potassium: 396mg | Fiber: 5g | Sugar: 4g | Vitamin C: 12mg | Calcium: 81mg | Iron: 3mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

          Lemon Thyme Vinaigrette

          This Lemon Thyme Vinaigrette Dressing is bright and tangy with a bold lemon flavor. It’s made with fresh lemon, thyme, honey, and garlic - perfect for spring and summer salads, marinating, and more.

          A glass jar filled with lemon thyme vinaigrette. Out of focus in the background is a plate of salad, a whole lemon, and a few sprigs of thyme.

          A delicious dressing can really take your salad game to the next level.

          For me, nothing beats a simple homemade dressing made using fresh, seasonal ingredients. In celebration of spring, I was inspired to create this lemon honey thyme vinaigrette using fresh lemon juice, lemon zest, honey, garlic, and some thyme from my garden.

          This dressing is quick and easy to make, pairing perfectly with spring-inspired leafy green salads, grain salads, or even potato and pasta salads. You can also use it to marinate meat or dip crusty 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.

          • Lemon Juice + Zest- You'll need one whole lemon for this recipe. Use fresh lemon zest and freshly squeezed lemon juice for the best flavor. Zest only the colorful outer part of the lemon peel, avoiding the bitter white pith beneath.
          • Extra Virgin Olive Oil- Gives the dressing a creamy texture and slightly peppery flavor. You can swap the olive oil for your preferred salad oil.
          • Honey- Adds a sweetness to the dressing that balances the acidity of the lemon. Honey can be substituted with maple syrup or even a bit of granulated sugar.
          • Dijon Mustard- Mustard acts as an emulsifier in this lemon vinaigrette recipe. It also adds a tangy flavor that pairs well with the lemon juice.
          • Fresh Thyme- Adds a subtle earthy flavor to the dressing. Feel free to swap thyme for your favorite fresh herbs - try mint, basil, rosemary, and oregano.
          • Garlic- Freshly grated or finely minced garlic imparts a bold garlic flavor to the vinaigrette that really helps it shine. Avoid using jarred garlic or garlic powder as substitutes.
          • Salt + Pepper- I like to use kosher salt and freshly ground black pepper for the best flavor.

          🌱 Sustainability Tip: Thyme is simple to grow in your garden or on your kitchen windowsill, making it convenient to pick whenever you need it.

          The ingredients to make lemon thyme vinaigrette dressing. Each ingredient is labeled with text. They include honey, kosher salt, thyme, lemon juice, lemon zest, dijon mustard, black pepper, garlic, and extra virgin olive oil.

          How to Make Lemon Thyme Salad Dressing

          Here is how to make lemon herb vinaigrette with fresh thyme.

          Step 1: Combine dressing ingredients. In a medium-sized mixing bowl, combine the lemon zest, lemon juice, dijon mustard, honey, garlic, thyme, kosher salt, and black pepper. Whisk together until well combined.

          Lemon juice, honey, dijon mustard, thyme, garlic, and other ingredients in a small glass mixing bowl.
          The dressing ingredients whisked together in a small glass bowl before adding olive oil.

          Step 2: Whisk in olive oil. While whisking continuously, slowly drizzle in the olive oil until the mixture is fully emulsified. You can place the bowl on a damp kitchen towel to prevent it from sliding around on the counter.

          The finished lemon thyme vinaigrette in a small glass bowl.

          Step 3: Chill and serve. Taste for seasoning by dipping lettuce in the dressing and adjust as needed. Refrigerate for at least 30 minutes for the best flavor. Whisk again before serving.

          A small plate of asparagus, goat cheese, and farro salad with lemon vinaigrette.

          How to Use Lemon Thyme Vinaigrette

          This creamy lemon garlic thyme vinaigrette is perfect for adding a bright, citrusy flavor to any salad recipe. I love it with asparagus farro salad, strawberry spinach salad, and arugula quinoa salad.

          You can also use it as a quick homemade marinade for grilled chicken, steak tips, or shrimp skewers. Or dip some crusty warm sourdough bread or garlic breadsticks into it for an easy appetizer.

          A metal spoon holding up some lemon thyme vinaigrette dressing above a glass jarful. Out of focus in the background is a small plate of salad.

          How to Store

          Store lemon vinaigrette dressing in a covered bowl or mason jar with a tight-fitting lid in the refrigerator for up to one week.

          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 Salad Dressing Recipes

          📖 Recipe

          A glass jar filled with lemon thyme vinaigrette. Out of focus in the background is a plate of salad, a whole lemon, and a few sprigs of thyme.
          Print Pin Save

          Lemon Thyme Vinaigrette

          This Lemon Thyme Vinaigrette Dressing is bright and tangy with a bold lemon flavor. It’s made with fresh lemon, thyme, honey, and garlic - perfect for spring and summer salads, marinating, and more.
          Course Condiment, Salad
          Cuisine American, French
          Prep Time 10 minutes
          Cook Time 0 minutes
          Total Time 10 minutes
          Servings 12 tablespoons
          Calories 88kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          • 1 teaspoon (about ½ lemon) lemon zest
          • ¼ cup (about 1 lemon) lemon juice freshly squeezed
          • 1 tablespoon dijon mustard
          • 1 tablespoon honey
          • 1 clove garlic grated or finely minced
          • 2 sprigs fresh thyme leaves stems removed
          • ¼ teaspoon kosher salt
          • ¼ teaspoon black pepper
          • ½ cup extra virgin olive oil

          Instructions

          • In a medium-sized mixing bowl, combine the lemon zest, lemon juice, dijon mustard, honey, garlic, thyme, kosher salt, and black pepper. Whisk together until well combined.
            1 teaspoon (about ½ lemon) lemon zest, ¼ cup (about 1 lemon) lemon juice, 1 tablespoon dijon mustard, 1 tablespoon honey, 1 clove garlic, 2 sprigs fresh thyme leaves, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
          • While whisking continuously, slowly drizzle in the olive oil until the mixture is fully emulsified. You can place the bowl on a damp kitchen towel to prevent it from sliding around on the counter.
            ½ cup extra virgin olive oil
          • Taste for seasoning by dipping lettuce in the dressing and adjust as needed. Refrigerate for at least 30 minutes for the best flavor. Whisk again before serving.

          Notes

          • Storage: Store dressing in an airtight container in the refrigerator for up to one week.

          Nutrition

          Serving: 1tablespoon | Calories: 88kcal | Carbohydrates: 2g | Fat: 9g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.5g | Sodium: 54mg | Potassium: 11mg | Sugar: 2g | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.1mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

          Creamy Red Cabbage Slaw for Tacos (No Mayo)

          This Red Cabbage Slaw for Tacos is bright, fresh, and tangy with a satisfyingly crunchy texture. Tossed in a creamy Greek yogurt dressing, its bold flavors are perfect for fish tacos, chicken tacos, and so much more.

          Red cabbage slaw on shrimp tacos.

          I eat tacos almost every week, especially in the summer. They're quick, easy to make, and there are so many types to choose from, you'll never get bored. One of my favorite ways to switch up my tacos is by experimenting with different taco topping recipes.

          For me, the best taco toppings have a bold flavor that really stands out and adds a contrasting texture. And this red cabbage slaw recipe checks both of those boxes - it's creamy, tangy, crunchy, and adds a bright, fresh flavor to any taco.

          Plus, it's made with less than 10 ingredients (no mayo required!) and is ready in just 10 minutes. Trust me, once you try it, you'll want it every taco night!

          Today, I’m walking you through how to make cilantro lime red cabbage slaw for tacos, including which ingredients to use, tips for success, and some of my favorite ways to serve this easy taco slaw recipe.

          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.

          • Red Cabbage- This recipe calls for 2 to 2 ½ cups of shredded red or purple cabbage, which is roughly a quarter of a head. You can shred it yourself or grab a bag of shredded cabbage from the store.
          • Cilantro- Cilantro adds a fresh, herby flavor to this Mexican slaw recipe that pairs well with lots of different tacos. If you don't enjoy the flavor of cilantro, feel free to leave it out or swap it with parsley.
          • Shallots- Adds a mild onion flavor. Slice it thin so it mixes nicely with the cabbage. If you can't get shallots, you can use sliced red onion instead.
          • Greek Yogurt- I love using Greek yogurt as a dressing base because of its rich, creamy texture and tangy flavor. If preferred, use sour cream in place of Greek yogurt.
          • Lime Juice- Use freshly squeezed lime juice for the best flavor. You'll need the juice from one whole lime for this recipe. Alternatively, you can use apple cider vinegar instead.
          • Olive Oil- Gives the dressing a creamier consistency and helps thin it out slightly. You can swap the olive oil for your preferred salad dressing oil.
          • Honey- Balances the tangy flavors with a hint of sweetness. Substitute honey with a teaspoon of granulated sugar if preferred.
          • Garlic- Grating or finely mincing the garlic helps it blend more easily into the dressing. If you want a milder taste, use less garlic or swap it for ¼ teaspoon of garlic powder.

          🌱 Sustainability Tip: Don't let your extra red cabbage go to waste! Toss it into your salads at lunchtime or whip up a tasty stir-fry for dinner.

          The ingredients to make red cabbage slaw for tacos.

          How to Make Red Cabbage Slaw for Tacos

          Here is how to make cilantro lime red cabbage slaw with Greek yogurt dressing.

          Step 1: Prepare the dressing. In a large mixing bowl, combine the yogurt, lime juice, olive oil, honey, garlic, and kosher salt. Whisk them together until the mixture is smooth.

          Red cabbage slaw dressing in a glass mixing bowl.

          Step 2: Add the vegetables. Add the shredded red cabbage, thinly sliced shallot, and chopped cilantro to the bowl with the dressing.

          Step 3: Toss together. Toss the vegetables together with the dressing until evenly coated.

          Thinly sliced red cabbage, shallots, and cilantro on top of the Greek yogurt dressing in a glass mixing bowl.
          Red cabbage slaw in a glass mixing bowl.

          Step 4: Chill and serve. You can serve the slaw immediately, or for the best flavor, cover the bowl and chill it in the refrigerator for about 30 minutes to allow the flavors to meld together.

          A plate of shrimp tacos with red cabbage slaw.

          Tips for Success

          • Use fresh ingredients. Whenever possible, use fresh ingredients for the best flavor. Squeeze your own lime juice, chop up fresh cilantro, and shred your own red cabbage - it'll really make your slaw stand out!
          • Chill before serving. Chill the slaw for at least 30 minutes before serving to allow the flavors to mix together and make it taste even better.
          • Make ahead. You can shred the cabbage and prepare the dressing in advance, storing separately until ready to serve.
          • Drain off excess liquid. It's normal for some liquid to be released from the vegetables after mixing with the dressing. If it gets too watery, just pour off the extra liquid before serving. Or, use tongs or a slotted spoon to dish it out.

          How to Use Red Cabbage Slaw for Tacos

          This simple red cabbage slaw is perfect for any taco, adding a bold flavor and satisfyingly crunchy texture. I love it with tequila lime shrimp tacos, honey chipotle shrimp tacos, shredded chipotle chicken tacos, and steak fajita tacos.

          🌮 Got sourdough starter? Make taco night extra special with my homemade sourdough discard tortillas.

          Five shrimp tacos with red cabbage slaw.

          How to Store

          Store leftover red cabbage slaw in an airtight container in the refrigerator for up to 3 days. After this time, the texture and flavor may begin to degrade slightly. If there's extra liquid, you can pour it off or use a slotted spoon when serving.

          Frequently Asked Questions

          Can I use green cabbage instead of red cabbage?

          Yes, you can use green cabbage instead of red cabbage if you like. Just keep in mind, that it will give the slaw a slightly different flavor and texture.

          How to shred red cabbage for taco slaw?

          First, remove any damaged outer leaves and cut out the thick core. Then, shred the cabbage finely using a knife, mandoline, or a food processor with a shredder attachment for the best texture.

          I don't like cilantro. Can I leave it out?

          Of course! If you're not a fan of cilantro, feel free to omit it from the recipe. You can replace it with another fresh herb that you enjoy, such as parsley or mint.

          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 Taco Topping Recipes

          📖 Recipe

          Red cabbage slaw on shrimp tacos.
          Print Pin Save

          Red Cabbage Slaw for Tacos

          This Red Cabbage Slaw for Tacos is bright, fresh, and tangy with a satisfyingly crunchy texture. Tossed in a creamy Greek yogurt dressing, its bold flavors are perfect for fish tacos, chicken tacos, and so much more.
          Course Condiment, Salad, Side Dish
          Cuisine Mexican
          Prep Time 10 minutes
          Total Time 10 minutes
          Servings 3 cups (about enough for 8-10 tacos)
          Calories 95kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          • ¼ cup plain Greek yogurt
          • 2 tablespoons (about 1 lime) lime juice freshly squeezed
          • 1 tablespoon olive oil
          • 1 teaspoon honey
          • 1 small clove garlic grated or finely minced
          • ¼ teaspoon kosher salt
          • 2-2 ½ cups (about ¼ head) red cabbage shredded
          • ¼ cup (about 1 whole) shallot thinly sliced
          • ¼ cup cilantro roughly chopped

          Instructions

          • In a large mixing bowl, combine the yogurt, lime juice, olive oil, honey, garlic, and kosher salt. Whisk them together until the mixture is smooth.
            ¼ cup plain Greek yogurt, 2 tablespoons (about 1 lime) lime juice, 1 tablespoon olive oil, 1 teaspoon honey, 1 small clove garlic, ¼ teaspoon kosher salt
          • Add the shredded red cabbage, thinly sliced shallot, and chopped cilantro to the bowl with the dressing.
            2-2 ½ cups (about ¼ head) red cabbage, ¼ cup (about 1 whole) shallot, ¼ cup cilantro
          • Toss the vegetables together with the dressing until evenly coated.
          • You can serve the slaw immediately, or for the best flavor, cover the bowl and chill it in the refrigerator for about 30 minutes to allow the flavors to meld together.

          Notes

          • Quick Tip: It's normal for some liquid to be released from the vegetables after mixing with the dressing. If the slaw becomes too watery, you can drain off any excess liquid before serving. Or use a slotted spoon or tongs for serving. 
          • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
          • Make Ahead: Shred the cabbage and make the dressing ahead of time, keeping them separate until ready to serve.

          Nutrition

          Serving: 1cup | Calories: 95kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.5g | Cholesterol: 2mg | Sodium: 119mg | Potassium: 245mg | Fiber: 2g | Sugar: 6g | Vitamin C: 39mg | Calcium: 62mg | Iron: 0.7mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

          Beer-Braised Short Rib Recipe

          This Beer-Braised Short Rib recipe transforms succulent short ribs into tender, melt-in-your-mouth beef infused with the rich flavors of your favorite beer. Made in a Dutch oven, it's perfect for a cozy night in or special occasions!

          Two beer braised short ribs on a plate with mashed potatoes and Brussels sprouts.

          I'll be honest, I avoided making short ribs at home for a long time.

          They cost more than the usual beef cuts I buy, and I was worried about ruining them and wasting money. But with restaurant prices climbing, I wanted to be able to make one of my favorite date night dinners at home.

          And when I finally tried it, I couldn't believe how simple it was! What was I so worried about?

          These short ribs are slow-cooked in a Dutch oven for succulent, fall-off-the-bone tender beef. Using beer as the braising liquid adds a rich depth of flavor that truly takes them to the next level.

          Today, I'm showing you how to make this easy beer-braised short rib recipe, with ingredient tips and my favorite side dishes to complement this hearty, comforting meal.

          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.

          • Short Ribs- When shopping, look for English-style, bone-in beef short ribs that are at least one inch thick. At my grocery store, they typically come in packs of 4, totaling about one pound.
          • Beer- Choose your favorite beer for this recipe. I used Allagash White because it's what I had, but feel free to use any beer you like. Just remember, each type of beer will give the dish a different flavor. You can also swap the beer for stock or wine if preferred.
          • Mirepoix- A mix of carrot, celery, onion, and garlic cooked down to infuse the beef with a savory flavor.
          • Herbs & Seasonings- I kept it simple with just thyme, bay leaf, salt, and pepper. Feel free to add other seasonings if you'd like.
          • Olive Oil- Used to sear the beef and sauté the vegetables. Substitute with your preferred cooking oil.
          The ingredients to make beer braised short rib.

          How to Make Beer-Braised Short Rib

          Here is how to make beef short ribs braised in beer.

          Step 1: Preheat the oven. Preheat your oven to 300℉ and position the racks to accommodate your Dutch oven.

          Step 2: Sear short ribs. Heat the olive oil in a large Dutch oven over medium heat. Season the short ribs generously with kosher salt and black pepper. Once the oil is hot, add the short ribs, meaty side down. Sear them for about 5 minutes until a golden brown crust forms. Then, flip and sear for an additional 2-3 minutes on the other side. Transfer the seared short ribs to a plate.

          Four beef short ribs searing in oil in a Dutch oven.

          Step 3: Sauté aromatics. In the same Dutch oven, add the diced onion, carrot, and celery. Sauté them for 5-7 minutes until the vegetables soften and begin to turn golden brown. Stir in the minced garlic, dried thyme, and bay leaf, and cook for another minute.

          Diced carrot, celery, and onion, along with dried thyme and a bay leaf sautéing in oil in a Dutch oven.

          Step 4: Deglaze with beer. Pour in the beer, scraping the bottom of the pot to release any browned bits. Bring the mixture to a simmer.

          Step 5: Return short ribs to pot. Return the seared short ribs to the pot, ensuring they are partially submerged in the liquid.

          The aromatics simmering in beer in a Dutch oven.
          Four seared short ribs simmering in a mixture of beer and aromatic vegetables and herbs.

          Step 6: Braise the short ribs. Cover the pot and transfer it to the preheated oven. Cook for 2 to 2 ½ hours, or until the beef is very tender and easily comes off the bone.

          Four braised short ribs and aromatics in a Dutch oven.

          Step 7: Rest and serve. Once done, transfer the short ribs to a plate and allow them to rest before serving.

          🥩 To Make Gravy (Optional): Remove excess fat from the pot, leaving about ¼ cup. Whisk in the flour and cook over medium-low heat until it turns golden brown. Slowly pour in the stock while continuously whisking to avoid lumps. Simmer until the desired consistency is reached, adjusting with more stock if needed. Season with salt and pepper to taste.

          A plate of beef short rib, mashed potatoes, and Brussels sprouts.

          Tips for Success

          • Choose the right cut. Opt for English-style short ribs at least one inch thick for succulent, fork-tender meat that holds up well during cooking.
          • Properly sear the ribs. Ensure your Dutch oven is hot enough when searing the ribs so they're able to develop a golden brown crust. This locks in moisture and adds flavor to the dish.
          • Experiment with beer styles. Get creative with your beer selection! Different beer styles can impart unique flavors to the dish. Try using a stout for rich, malty notes or a pale ale for a lighter, citrusy touch.
          • Allow the meat to rest before serving. Let the braised short ribs rest for a few minutes before serving to allow the juices to redistribute evenly throughout the meat.

          What to Serve with Beer-Braised Short Ribs

          These beer-braised short ribs pair well with a variety of sides. For starches, you can try baked potatoes, sourdough breadsticks, garlic knots, or garlic bread. And for veggies, consider hot honey Brussels sprouts, maple balsamic Brussels sprouts, sautéed asparagus, or a strawberry spinach salad.

          Shredded beer braised short rib on top of mashed potatoes and Brussels sprouts.

          How to Store

          Store leftover beef short ribs in an airtight container in the refrigerator for 3-4 days. If you need to store them longer, freeze for up to 3 months. You can keep the beef on the bone or shred it before storing.

          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 Dutch Oven Recipes

          📖 Recipe

          Two beer braised short ribs on a plate with mashed potatoes and Brussels sprouts.
          Print Pin Save

          Beer-Braised Short Rib

          This Beer-Braised Short Rib recipe transforms succulent short ribs into tender, melt-in-your-mouth beef infused with the rich flavors of your favorite beer. Made in a Dutch oven, it's perfect for a cozy night in or special occasions!
          Course Main Course
          Cuisine American
          Prep Time 10 minutes
          Cook Time 3 hours
          Total Time 3 hours 10 minutes
          Servings 4 servings (2 short ribs)
          Calories 890kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          • ¼ cup olive oil
          • 2 pounds (8 pieces) English-style beef short ribs approximately 1 inch thick
          • 1 teaspoon kosher salt
          • ½ teaspoon black pepper
          • ½ large yellow onion diced
          • 1 carrot peeled and diced
          • 1 celery stalk diced
          • 4 cloves garlic minced
          • ½ teaspoon dried thyme leaves
          • 1 bay leaf
          • 12-16 ounces beer any type (I used Allagash White)

          Gravy Ingredients (Optional)

          • ¼ cup all-purpose flour
          • 2-3 cups beef stock or chicken stock
          • Salt and pepper to taste

          Instructions

          • Preheat your oven to 300℉ and position the racks to accommodate your Dutch oven.
          • Heat the olive oil in a large Dutch oven over medium heat. Season the short ribs generously with kosher salt and black pepper. Once the oil is hot, add the short ribs, meaty side down. Sear them for about 5 minutes until a golden brown crust forms. Then, flip and sear for an additional 2-3 minutes on the other side. Transfer the seared short ribs to a plate.
            ¼ cup olive oil, 2 pounds (8 pieces) English-style beef short ribs, 1 teaspoon kosher salt, ½ teaspoon black pepper
          • In the same Dutch oven, add the diced onion, carrot, and celery. Sauté them for 5-7 minutes until the vegetables soften and begin to turn golden brown. Stir in the minced garlic, dried thyme, and bay leaf, and cook for another minute.
            ½ large yellow onion, 1 carrot, 1 celery stalk, 4 cloves garlic, ½ teaspoon dried thyme leaves, 1 bay leaf
          • Pour in the beer, scraping the bottom of the pot to release any browned bits. Bring the mixture to a simmer.
            12-16 ounces beer
          • Return the seared short ribs to the pot, ensuring they are partially submerged in the liquid.
          • Cover the pot and transfer it to the preheated oven. Cook for 2 to 2 ½ hours, or until the beef is very tender and easily comes off the bone.
          • Once done, transfer the short ribs to a plate and allow them to rest before serving.
          • Optionally, to make gravy, remove excess fat from the pot, leaving about ¼ cup. Whisk in the flour and cook over medium-low heat until it turns golden brown. Slowly pour in the stock while continuously whisking to avoid lumps. Simmer until the desired consistency is reached, adjusting with more stock if needed. Season with salt and pepper to taste.
            ¼ cup all-purpose flour, 2-3 cups beef stock, Salt and pepper

          Notes

          • Quick Tip: Get creative with your beer selection! Different beer styles can impart unique flavors to the dish. Try using a stout for rich, malty notes or a pale ale for a lighter, citrusy touch.
          • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. You can keep the beef on the bone or shred it before storing.

          Nutrition

          Serving: 1serving (2 short ribs with gravy) | Calories: 890kcal | Carbohydrates: 15g | Protein: 66g | Fat: 59g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 30g | Trans Fat: 2g | Cholesterol: 220mg | Sodium: 711mg | Potassium: 919mg | Fiber: 1g | Sugar: 2g | Vitamin C: 4mg | Calcium: 76mg | Iron: 4.6mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

          Hot Honey Brussels Sprouts with Bacon

          These Hot Honey Brussels Sprouts with Bacon are sweet and spicy with savory bits of bacon in every bite. Cooked entirely on the stovetop, this easy vegetable side dish is one the whole family is sure to love.

          Hot honey Brussels sprouts with bacon on a plate with mashed potatoes and beef.

          Brussels sprouts are hands down my favorite vegetable - I already have three other recipes featuring them on the blog! But I think this bacon and hot honey Brussels sprout recipe might just be the best one yet.

          Made with fresh Brussels sprouts, crispy bacon, and homemade hot honey, this side dish has just the right balance of sweet, savory, and spicy flavors that will make you crave it again and again.

          The best part? You can make the whole dish in just one skillet on the stove, which means quick and easy cleanup.

          Today, I’m walking you through how to make these easy hot honey Brussels sprouts with bacon, including which ingredients to use, tips for success, and some of my favorite dishes to serve alongside them.

          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.

          • Brussels Sprouts- Choose fresh Brussels sprouts that are firm and bright green for the best flavor and texture. Frozen Brussels sprouts can be used in a pinch and may not require any additional water.
          • Honey- Use the highest-quality honey you can find for the best flavor. Adjust the amount of honey depending on how sweet you want your dish to be. Maple syrup may be substituted for honey.
          • Spices- A mix of red pepper flakes, cayenne pepper, black pepper, garlic powder, and kosher salt gives the hot honey mixture a spicy kick. Adjust spices according to your tolerance for heat.
          • Bacon- Opt for high-quality bacon without a lot of added sugar to prevent the sugars from burning in the skillet. To make this dish without bacon, cook the Brussels sprouts in a tablespoon of cooking oil instead.
          • Water- A little water is used to help steam the Brussels sprouts.

          🌱 Sustainability Tip: Look for locally-grown Brussels sprouts, honey, and bacon at your local farmers' market. Brussels sprouts are usually available throughout the fall and winter months.

          The ingredients to make hot honey Brussels sprouts with bacon.

          How to Make Hot Honey Brussels Sprouts with Bacon

          Here is how to make Brussels sprouts with hot honey and bacon.

          Step 1: Cook the bacon. Place bacon slices in a cold cast iron or stainless steel skillet. Cook over low heat until crispy, about 25-30 minutes. Transfer cooked bacon to a paper towel to drain and keep the fat in the skillet.

          Raw bacon in a cast iron skillet.
          Cooked crispy bacon in a cast iron skillet.

          Step 2: Prepare the hot honey. In a small mixing bowl, combine honey, kosher salt, red pepper flakes, garlic powder, black pepper, and cayenne pepper. Set aside.

          Homemade hot honey in a small glass bowl.

          Step 3: Cook the Brussels sprouts. Increase heat to medium. Place Brussels sprouts halves, cut side down, in the skillet. Cover and cook for 5 minutes to develop some color.

          Raw Brussels sprouts in a cast iron skillet.
          Brussels sprouts cooking in a cast iron skillet.

          Step 4: Add water and continue cooking. Stir the Brussels sprouts and add ¼ cup of water. Cover and cook for another 5 minutes. Stir again and add more water if needed. Cook for an additional 3-5 minutes until tender.

          Cooked and browned Brussels sprouts in a cast iron skillet.

          Step 5: Combine with hot honey. Reduce heat to low. Pour the hot honey mixture over the Brussels sprouts. Stir until well coated and the honey slightly reduces, about 2 minutes.

          Hot honey being poured over cooked Brussels sprouts in a cast iron skillet.

          Step 6: Finish and serve. Remove from heat and crumble the cooked bacon over the top. Stir to combine. Serve immediately and enjoy!

          Crumbled bacon on hot honey Brussels sprouts in a cast iron skillet.
          Finished hot honey Brussels sprouts with bacon in a cast iron skillet.

          Tips for Success

          • Use fresh Brussels sprouts. While you can use frozen Brussels sprouts in a pinch, fresh ones will give you the best flavor and texture for this dish.
          • Save time on prep by multitasking. While the bacon cooks, trim the Brussels sprouts and mix up the hot honey to make preparing the dish quicker and easier.
          • Adjust spices. Feel free to adjust the amount of red pepper flakes and cayenne pepper in the hot honey mixture according to your spice preference.

          What to Serve with Hot Honey Brussels Sprouts

          Pan-fried hot honey bacon Brussels sprouts are a versatile side dish that pairs well with a variety of meals. Try them with roasted or grilled chicken, grilled steak tips, braised short rib, or even chipotle chicken tacos for a delicious dinner. For sides, garlic bread, sourdough breadsticks, or garlic knots are perfect accompaniments.

          A plate of hot honey bacon Brussels sprouts with shredded beef and mashed potatoes.

          How to Store

          Store any leftover hot honey Brussels sprouts and bacon in an airtight container in the refrigerator for 3-4 days. Reheat them in the microwave or on the stovetop until they're warmed through.

          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 Brussels Sprouts Recipes

          📖 Recipe

          Hot honey Brussels sprouts with bacon on a plate with mashed potatoes and beef.
          Print Pin Save

          Hot Honey Brussels Sprouts with Bacon

          These Hot Honey Brussels Sprouts with Bacon are sweet and spicy with savory bits of bacon in every bite. Cooked entirely on the stovetop, this easy vegetable side dish is one the whole family is sure to love.
          Course Side Dish
          Cuisine American
          Prep Time 10 minutes
          Cook Time 50 minutes
          Total Time 1 hour
          Servings 3 servings
          Calories 200kcal
          Author Ashley Petrie, RDN, LDN

          Equipment

          Ingredients

          • 2 slices bacon
          • 2 tablespoons honey
          • ½ teaspoon kosher salt
          • ½ teaspoon red pepper flakes
          • ¼ teaspoon garlic powder
          • ¼ teaspoon black pepper
          • ⅛ teaspoon cayenne pepper
          • 1 pound Brussels sprouts ends trimmed, cut in half
          • ¼-½ cup water

          Instructions

          • Place bacon slices in a cold cast iron or stainless steel skillet. Cook over low heat until crispy, about 25-30 minutes. Transfer cooked bacon to a paper towel to drain and keep the fat in the skillet.
            2 slices bacon
          • In a small mixing bowl, combine honey, kosher salt, red pepper flakes, garlic powder, black pepper, and cayenne pepper. Set aside.
            2 tablespoons honey, ½ teaspoon kosher salt, ½ teaspoon red pepper flakes, ¼ teaspoon garlic powder, ¼ teaspoon black pepper, ⅛ teaspoon cayenne pepper
          • Increase heat to medium. Place Brussels sprouts halves, cut side down, in the skillet. Cover and cook for 5 minutes to develop some color.
            1 pound Brussels sprouts
          • Stir the Brussels sprouts and add ¼ cup of water. Cover and cook for another 5 minutes. Stir again and add more water if needed. Cook for an additional 3-5 minutes until tender.
            ¼-½ cup water
          • Reduce heat to low. Pour the hot honey mixture over the Brussels sprouts. Stir until well coated and the honey slightly reduces, about 2 minutes.
          • Remove from heat and crumble the cooked bacon over the top. Stir to combine. Serve immediately and enjoy!

          Notes

          • Quick Tip: Feel free to adjust the amount of red pepper flakes and cayenne pepper in the hot honey mixture according to your spice preference.
          • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
          • Make Ahead: Prepare the hot honey mixture and cook the bacon in advance to save time.

          Nutrition

          Serving: 1serving | Calories: 200kcal | Carbohydrates: 26g | Protein: 9g | Fat: 8.5g | Saturated Fat: 3g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3.5g | Cholesterol: 15mg | Sodium: 414mg | Potassium: 660mg | Fiber: 6g | Sugar: 15g | Vitamin C: 129mg | Calcium: 68mg | Iron: 2.3mg
          Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.