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Sourdough Discard Focaccia with Herbs (Same Day or Overnight)

This Sourdough Discard Focaccia is a high-hydration bread recipe that’s light, fluffy, and full of beautiful bubbles with a crispy, olive oil-infused crust. Make it the same day or let it ferment overnight for a flavorful bread topped with herbs.

Pieces of sourdough discard focaccia on a wooden cutting board.

Now that I’ve been blogging for over 4 years (I still can’t believe it!), I’ve been spending some time revisiting older recipes and giving them a little facelift. And with my garden overflowing with cherry tomatoes and fresh herbs right now, it felt like the perfect time to rephotograph and update my sourdough discard focaccia recipe.

I wouldn’t change a thing about the base recipe. This high-hydration dough creates the most beautiful airy bubbles, a soft and chewy texture, and a crispy, olive oil-infused crust. What I love most is that you can switch up the toppings every time you make it and create a completely different focaccia.

I also love that this recipe can be made the same day or prepared ahead and refrigerated overnight for even more flavor. It’s perfect served alongside soups and Italian meals or sliced into delicious summer sandwiches.

If you’re new to high-hydration doughs, they can take a little getting used to. But focaccia is a great place to start because there’s no complicated shaping involved. I hope you give this one a try and love it as much as I do!

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

Ingredients & Substitutions

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

  • Sourdough Discard- You can use either sourdough discard or active sourdough starter for this recipe. If using discard, choose some that is less than a week old for the best rise.
  • Bread Flour- The higher protein content in bread flour helps create a light, airy focaccia with a chewy texture. All-purpose flour can also be used.
  • Water- This recipe uses a 90% hydration dough to create a light and airy focaccia with large bubbles. The dough will start out very wet, but the stretch-and-folds will help build structure.
  • Kosher Salt- Enhances the flavor and strengthens the dough. I use Diamond Crystal Kosher Salt (about 2.8 grams per teaspoon). If using Morton's salt or table salt, reduce the amount or measure by weight.
  • Extra Virgin Olive Oil- Olive oil adds flavor, creates a crisp crust, and helps prevent the focaccia from sticking to the pan.
  • Toppings- Fresh or dried herbs, flaky salt, seasonings, vegetables, or other toppings are all great options for customizing your focaccia.
The ingredients to make sourdough discard focaccia bread. Each ingredient is labeled with text. They include sourdough starter, water, bread flour, olive oil, salt, and herbs.

Choosing the Size of Your Baking Pan

This recipe is written for a 9"x13" baking pan. However, you can use different pan sizes depending on the texture and thickness you prefer.

  • 9"x13" Baking Pan: Creates a thicker focaccia with crispy edges, a golden crust, and a soft, fluffy interior.
  • Two 8"x8" Square Pans: A great option if you want to make two smaller focaccia loaves or try different toppings on each.
  • Half Sheet Pan (18"x13"): Creates a thinner focaccia with more crispy edges, making it a great option for sandwiches.

Tips for Success

  • Use active starter or discard. For the best rise, use sourdough discard that is less than a week old or bubbly, active sourdough starter.
  • Keep your hands wet. Wet hands make this high-hydration dough easier to handle and prevent sticking during stretching and folding.
  • Use an aluminum baking pan. Aluminum pans help the focaccia bake evenly, creating a crisp, golden brown crust.
  • Line the pan with parchment paper. This adds extra insurance against sticking and makes removing the focaccia easier.
  • Proof overnight for more flavor. For a stronger sourdough flavor, refrigerate the dough overnight after spreading it in the pan, then continue proofing before baking.

How to Make Sourdough Discard Focaccia

This sourdough discard focaccia may look impressive, but it’s simple to make at home. Follow along with my step-by-step photos to see how it comes together. Full instructions in the recipe card below.

Step 1: Feed starter (if using). Feed sourdough starter 6-12 hours before mixing dough if using active starter.

An overflowing jar of sourdough starter.

Step 2: Mix dough. Whisk together warm water and starter, then mix in flour and salt. Cover and rest 15 minutes.

Sourdough starter and water whisked together in a mixing bowl.
Sourdough focaccia bread dough in a mixing bowl.

Step 3: Stretch and fold. Perform 6 sets of stretch-and-folds, resting 15 minutes between each.

Two hands stretching and folding sourdough focaccia bread dough.
Two hands stretching and folding sourdough focaccia bread dough in a bowl.
Stretched and folded sourdough discard focaccia dough in a bowl.

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

Sourdough discard focaccia dough coated in oil in a straight-sided container before bulk fermentation.
Sourdough discard focaccia dough coated in oil in a straight-sided container after bulk fermentation.

Step 5: Final proof. Oil and line a 9×13-inch pan with parchment. Transfer the dough and gently stretch it toward the edges. Cover and proof until puffy (2–4 hours).

Two hands spreading fermented sourdough focaccia dough into an oil-coated baking pan.

Step 6: Top and bake. Preheat oven to 375°F. Drizzle remaining oil on top and press dimples with your fingertips. Top as desired. Bake 30–40 minutes until golden brown.

Sourdough focaccia dough being dimpled with olive oil.
Proofed sourdough discard focaccia dough topped with herbs and cherry tomatoes.
Baked sourdough discard focaccia bread with herbs and tomatoes on a wire cooling rack.

How to Store

Store sourdough discard focaccia in an airtight container at room temperature for up to 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 toaster oven.

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

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

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

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

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

Let's Connect!

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

More Sourdough Focaccia Recipes

📖 Recipe

Pieces of sourdough discard focaccia on a wooden cutting board.
Print Pin Save
4.93 from 14 votes

Sourdough Discard Focaccia

This Sourdough Discard Focaccia is a high-hydration bread recipe that’s light, fluffy, and full of beautiful bubbles with a crispy, olive oil-infused crust. Make it the same day or let it ferment overnight for a flavorful bread topped with herbs.
Course Bread
Cuisine Italian
Prep Time 12 hours
Cook Time 30 minutes
Cool Time 30 minutes
Total Time 13 hours
Servings 16 pieces
Calories 175kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ¾ 1 ¾ cups + 2 tablespoons (450 grams) water
  • 4 cups + 2 tablespoons (500 grams) bread flour
  • ½ cup (100 grams) active sourdough starter (or discard less than a week old)
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons or measure by weight if using Morton's brand or table salt
  • 6 tablespoons extra virgin olive oil divided
  • Herbs, seasonings, and veggies for topping

Instructions

  • If using active sourdough starter, feed it 6–12 hours before mixing your dough. It should be bubbly, active, and doubled in size. If using sourdough discard, you can skip this step.
  • In a large mixing bowl, whisk together the water and sourdough starter until combined. Add the bread flour and salt, then mix for about 5 minutes until the dough is cohesive and no dry flour remains. The dough will be very wet, sticky, and almost batter-like at this stage, which is normal. Cover the bowl and let it rest for 20 minutes.
    4 cups + 2 tablespoons (500 grams) bread flour, 1 ¾ 1 ¾ cups + 2 tablespoons (450 grams) water, ½ cup (100 grams) active sourdough starter, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands to prevent sticking. Quickly grab/scoop one edge of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat, working your way around the dough for about 16 folds. Cover and let the dough rest for 15 minutes. Repeat this process for a total of 6 sets of stretch-and-folds, resting 15 minutes between each set.
  • Add 2 tablespoons of olive oil to a straight-sided container or clean bowl. Transfer the dough into the oiled container, making sure the dough is coated to prevent sticking. Cover and let the dough rise at room temperature until nearly doubled in size. This can take anywhere from 4–12+ hours depending on your kitchen temperature and the strength of your starter or discard.
    2 tablespoons extra virgin olive oil
  • Line a 9x13-inch baking pan (or two smaller pans) with parchment paper and drizzle with 2 tablespoons of olive oil. Transfer the dough to the prepared pan and gently stretch it toward the edges. If the dough resists stretching or springs back, let it rest for 10 minutes before trying again.
    2 tablespoons extra virgin olive oil
  • Cover the dough and let it proof until noticeably puffy, about 2 hours. For a tangier flavor, refrigerate the dough overnight after transferring it to the pan. Before baking, let it sit at room temperature for 2–4 hours until puffy.
  • About 20 minutes before baking, preheat the oven to 375°F and position the rack in the middle. Lightly oil your hands and gently press your fingertips into the dough to create dimples, redistributing some of the air bubbles throughout. Drizzle the remaining 2 tablespoons of olive oil over the top. Add your favorite herbs, vegetables, and seasonings, then bake for 30–40 minutes until golden brown.
    Herbs, seasonings, and veggies , 2 tablespoons extra virgin olive oil
  • Let the focaccia cool in the pan for 10 minutes, then transfer to a wire rack and cool for another 20 minutes before slicing and serving.

Notes

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

Nutrition

Serving: 1piece | Calories: 175kcal | Carbohydrates: 25g | Protein: 5g | Fat: 5.5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3.5g | Sodium: 251mg | Potassium: 44mg | Fiber: 0.5g | Calcium: 6.5mg | Iron: 1.9mg
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
5 from 1 vote

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
4.91 from 10 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.
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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.
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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.

Easy Sourdough Discard 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 graham cracker crusts.

They can also be used to make s'mores sourdough bread or sourdough s'mores blondie bars.

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
4.34 from 3 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 Dessert 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.

Sourdough Banana Bread with Brown Butter & Toasted Pecans

This Sourdough Banana Bread is everything you love about classic banana bread, but even better with nutty brown butter and toasted pecans. It's an easy, moist quick bread that's perfect for breakfast, snacking, or using up that extra sourdough discard!

A slice of brown butter sourdough banana bread with toasted pecans on a wooden cutting board.

Banana bread is such a classic, which is probably why I find myself coming back to this recipe year after year.

This year in particular, I've been spending a lot of time updating some of the older recipes on the blog. Naturally, the more experience I gain baking with sourdough, the better I get at tweaking recipes to make them exactly how I like them.

And this sourdough discard banana bread was the perfect blank canvas to have a little fun with. The original recipe was a pretty basic banana bread. But over the years I've realized I prefer my sourdough quick breads a little lighter and less dense. So I decreased the banana slightly, increased the flour, and added a bit of baking soda for some extra lift.

But most importantly, I wanted to give it more flavor. So I browned the butter and added toasted pecans. And let me tell you, the nutty brown butter and pecans paired with those sweet, ripe bananas are SO good. I'm not exaggerating when I say this is the best sourdough banana bread I've ever tasted.

So if you're looking for an easy way to use up some sourdough discard, I hope you give this recipe a try and love it as much as I do!

Prefer banana muffins? Give my sourdough discard banana muffin 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 is a great way to use up extra sourdough discard. I recommend bringing it to room temperature before mixing for a smoother batter.
  • Banana- Very ripe bananas provide natural sweetness, moisture, and plenty of banana flavor. For the best results, weigh your mashed bananas to make sure you have 240 grams. You'll need about 2–3 medium bananas.
  • Butter- Brown butter adds a rich, nutty flavor that makes this banana bread extra delicious.
  • Pecans- Toasted pecans add crunch and a delicious nutty flavor. You can substitute walnuts or leave the nuts out entirely if preferred.
  • All-Purpose Flour- Gives the banana bread structure while keeping the crumb soft and tender. Weigh your flour for the most accurate results.
  • Brown & Granulated Sugar- Using both sugars gives the bread sweetness and a soft, moist texture.
  • Baking Powder & Soda- These leavening agents help the banana bread rise and give it a light, tender texture.
  • Kosher Salt- Enhances the flavor and balances the sweetness. I use Diamond Crystal (2.8 grams per teaspoon). Reduce to ½ teaspoon if using Morton’s brand or table salt.
The ingredients to make sourdough banana bread. Each ingredient is labeled with text. They include eggs, banana, pecans, brown sugar, sourdough discard, baking soda, all-purpose flour, salt, granulated sugar, baking powder, butter, and vanilla.

Tips for Success

  • Use very ripe bananas. The riper the bananas, the sweeter and more flavorful your banana bread will be. Look for bananas with plenty of brown spots rather than mostly yellow ones.
  • Weigh your bananas and flour. Banana sizes can vary quite a bit, so weighing your ingredients helps ensure the right balance of moisture and flour for a soft, tender loaf. Aim for 240 grams of mashed banana and 240 grams of all-purpose flour.
  • Brown the butter low and slow. Cook over medium-low heat, whisking frequently, until golden brown and nutty. Transfer it to a bowl immediately to prevent it from burning.
  • Let the brown butter cool. Make sure it has cooled to room temperature before adding the eggs so you don't accidentally cook them.
  • Use room-temperature ingredients. Let the eggs, mashed bananas, and sourdough discard come to room temperature before mixing for a smoother, more evenly combined batter.

How to Make Sourdough Banana Bread

Here are a few step-by-step photos showing how this brown butter sourdough banana bread comes together. The full measurements and detailed instructions are in the recipe card below!

Step 1: Brown the butter. Melt the butter over medium-low heat, whisking frequently, until golden brown and nutty.

Butter being browned in a stainless steel saucepan.

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

The dry ingredients whisked together in a large glass measuring cup.

Step 3: Mix the wet ingredients. Whisk the cooled brown butter with both sugars, then add the eggs, mashed bananas, sourdough discard, and vanilla.

The wet ingredients whisked together in a large glass bowl.

Step 4: Make the batter. Gently fold the dry ingredients into the wet ingredients, then fold in the toasted pecans. Don't overmix.

Brown butter sourdough banana bread batter in a large bowl.
Brown butter sourdough banana bread batter with toasted pecans in a large bowl.

Step 5: Bake. Bake at 350°F for 55–60 minutes. Cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely before slicing.

Sourdough discard banana bread batter in a parchment-lined loaf pan.
A baked loaf of brown butter sourdough banana bread with toasted pecans in a loaf pan.

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.

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

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

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

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

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

Let's Connect!

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

More Sourdough Quick Bread Recipes

📖 Recipe

Sliced sourdough banana bread on a linen napkin.
Print Pin Save
5 from 3 votes

Sourdough Banana Bread with Brown Butter & Toasted Pecans

This Sourdough Banana Bread is everything you love about classic banana bread, but even better with nutty brown butter and toasted pecans. It's an easy, moist quick bread that's perfect for breakfast, snacking, or using up that extra sourdough discard!
Course Breakfast, Snack
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Cool Time 1 hour
Total Time 2 hours 30 minutes
Servings 12 slices
Calories 323kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • ½ cup (113 grams, 1 stick) unsalted butter
  • 2 cups (240 grams) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon Diamond Crystal Kosher Salt reduce to ½ teaspoon if using Morton's brand or table salt
  • ¾ cup (150 grams) brown sugar packed
  • ¼ cup (50 grams) granulated sugar
  • 2 large eggs room temperature
  • 1 cup (240 grams) very ripe mashed banana (about 2-3 medium bananas)
  • ½ cup (100 grams) sourdough starter discard room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120 grams) toasted pecans chopped

Instructions

  • Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
  • Melt the butter in a small saucepan over low to medium-low heat. Continue cooking, whisking frequently, until the butter turns golden brown with dark brown specks and smells nutty. Immediately transfer the brown butter to a large mixing bowl to prevent it from burning. Let cool to room temperature.
    ½ cup (113 grams, 1 stick) unsalted butter
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    2 cups (240 grams) all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon Diamond Crystal Kosher Salt, ½ teaspoon baking soda
  • Add the brown sugar and granulated sugar to the cooled brown butter and whisk until well combined. Add the eggs and whisk until smooth. Stir in the mashed bananas, sourdough discard, and vanilla extract until fully combined.
    ¾ cup (150 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 2 large eggs, 1 cup (240 grams) very ripe mashed banana, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
  • Gently fold the dry ingredients into the wet ingredients just until no dry flour remains. Do not overmix. Fold in the toasted pecans. Pour the batter into the prepared loaf pan and smooth the top.
    1 cup (120 grams) toasted pecans
  • Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let the banana bread cool in the pan for 5–10 minutes, then use the parchment overhang to transfer it to a wire rack. 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 | Calories: 323kcal | Carbohydrates: 41g | Protein: 5.5g | Fat: 16g | Saturated Fat: 5.5g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 222mg | Potassium: 164mg | Fiber: 1.5g | Sugar: 20g | Vitamin C: 2.5mg | Calcium: 62mg | Iron: 1.7mg
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

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A sourdough blueberry muffin split in half on a muffin liner. There are several more whole muffins out of focus in the background.
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3.50 from 2 votes

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.
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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.
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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.
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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.
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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.
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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.

Soft Sourdough Sugar Cookies (with Buttercream Frosting)

These Sourdough Sugar Cookies are soft and chewy with a subtle sourdough flavor. Made with sourdough discard and brown butter, they can be frosted and decorated to celebrate any occasion.

Several sourdough sugar cookies displayed on a piece of crinkled parchment paper on a wooden countertop. Some of the sugar cookies are decorated with frosting and rainbow sprinkles.

Remember those incredibly soft and sweet sugar cookies you see in every grocery store bakery section? They're always perfectly frosted and decorated to match the season or upcoming holiday.

As a kid, I loved those cookies and would always ask for them whenever we went to the store. So, when I started testing this sourdough discard sugar cookie recipe, they were exactly what I had in mind.

These sourdough sugar cookies have a special tangy flavor from the sourdough discard. Browning the butter adds depth and makes them soft and chewy. You can bake them like regular cookies or use a cookie cutter to cut them into fun shapes. And don't forget frosting and decorating - the best part!

Today, I’m walking you through how to make old-fashioned sourdough sugar cookies, including which ingredients to use, tips for success, and fun ideas for decorating them to match any occasion.

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 Notes

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

  • Sourdough Discard- This recipe uses 100% hydration sourdough starter discard, which adds moisture and flavor to the cookies. You can use either discard or active sourdough starter. New to sourdough? Check out my post on making sourdough starter from scratch.
  • All-Purpose Flour- Use a kitchen scale to weigh the flour in grams for best results. Alternatively, spoon it into a measuring cup and level it off. Overpacking the flour in a measuring cup can lead to dense, dry cookies.
  • Cornstarch- Helps create a more tender, softer texture in the sugar cookies.
  • Baking Powder + Baking Soda- Helps the cookies rise and contributes to their soft texture.
  • Kosher Salt- Enhances the flavor of the cookies and balances the sweetness of the sugar, especially if frosted.
  • Unsalted Butter- Browning the butter removes its water content to balance the moisture added from the sourdough discard. It also gives the cookies a more complex flavor and chewier texture.
  • Granulated Sugar- Sugar adds sweetness and helps create a tender texture in the cookies. Creaming it with the brown butter adds air to the dough, making the cookies lighter.
  • Egg Yolk- Using only the yolk removes excess liquid from egg whites, offsetting the moisture added by the sourdough discard.
  • Greek Yogurt- Adds moisture and tanginess to the sourdough cookies while also contributing to their soft texture.
  • Vanilla Extract- Adds a hint of vanilla flavor to the cookies. Experiment with different extracts for unique flavor variations.
The ingredients to make sourdough sugar cookies. Each ingredient is labeled with text. They include all-purpose flour, sourdough discard, cornstarch, salt, sugar, butter, vanilla, egg yolk, baking powder, baking soda, and Greek yogurt.

Tips for Success

  • Measure using a food scale. For best results, use a food scale when measuring ingredients, especially flour. Over-measuring flour can lead to dry cookies. If you don't have a scale, spoon the flour into the measuring cup and level it off.
  • Brown the butter carefully. Cook the butter until it turns golden and smells nutty. Once ready, immediately pour it into a separate bowl to prevent it from continuing to cook in the pot.
  • Don't skip chilling the dough. Chill the dough for at least an hour before baking to make shaping easier and prevent excessive spreading during baking.
  • Cool completely before frosting. Let the cookies cool completely before frosting to prevent the buttercream from melting.

How to Make Sourdough Sugar Cookies

Here is how to make soft sourdough discard sugar cookies.

Step 1: Brown the butter. In a small saucepan, brown the butter over medium-low heat until it turns a rich amber color and develops a nutty aroma. Remove from heat and immediately transfer to a small bowl. Let the brown butter cool until it solidifies. You can speed up the cooling process by refrigerating the bowl or placing it over another bowl filled with ice and stirring.

Browned butter in a glass measuring cup.
Brown butter in a glass measuring cup after cooling and solidifying.

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

The dry ingredients in a glass mixing bowl.

Step 3: Cream together butter and sugar. In a large mixing bowl, combine the cooled brown butter and granulated sugar. Use a hand mixer or stand mixer to cream them together until well combined.

Step 4: Add remaining wet ingredients. Add the egg yolk to the butter-sugar mixture and beat until fully incorporated. Then, mix in the sourdough discard, Greek yogurt, and vanilla extract until smooth.

Brown butter creamed together with granulated sugar in a blue mixing bowl.
The wet ingredients blended together in a blue mixing bowl.

Step 5: Make cookie dough. Gradually add the dry ingredients to the wet ingredients, mixing until a thick cookie dough forms.

Step 6: Chill the dough. Cover the cookie dough and refrigerate it for at least one hour or up to four days.

Sourdough sugar cookie dough in a blue mixing bowl.

Step 7: Preheat the oven. About 20 minutes before the cookie dough is done chilling, preheat the oven to 375°F and line a baking sheet with parchment paper.

Step 8: Form cookie dough balls. Roll heaping tablespoon-sized portions of the chilled cookie dough into balls and place them on the prepared baking sheet, leaving 2 inches of space between each ball. Flatten the cookie dough balls slightly to help them spread. Alternatively, roll the dough out and cut it using a cookie cutter (see notes).

The cookie dough rolled into balls and pressed flat on a parchment-lined baking sheet.

Step 9: Bake the cookies. Bake the cookies for 8-9 minutes, or until the tops are crackly and the bottoms are golden brown.

Step 10: Cool and enjoy. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Baked sourdough sugar cookies on a parchment-lined baking sheet.

Prepare the Buttercream Frosting (optional)

In a large mixing bowl, cream softened butter until smooth, gradually adding powdered sugar until creamy. Mix in vanilla extract and salt, adjusting consistency with heavy cream as needed. Once cookies are cooled, frost with prepared buttercream and decorate as desired.

Sourdough sugar cookies on a wire cooling rack. Half of the cookies are frosted with rainbow sprinkles.

Decorating Ideas

  • Sprinkles, Colored Sugar, Edible Glitter
  • Mini Chocolate Chips
  • Candy- M&M's, jelly beans, mini chocolate eggs, candy corn, crushed candy cane - perfect for celebrating various holidays!
  • Shredded Coconut
  • Chopped Nuts
  • Edible Flowers

🍪 To Make Cut-Out Sourdough Sugar Cookies: Prepare and chill the dough for at least one hour. Roll out on a floured surface to ⅛" to ¼" thick, cut with a cookie cutter, and bake at 375°F for 5 minutes for thin cookies or 8 minutes for thicker ones. The number of cookies depends on cutter size and dough thickness. Thicker cookies are softer, while thinner ones are crispier.

How to Store

Cookie Dough

  • Refrigerator- According to the USDA, homemade cookie dough can be stored in an airtight container in the fridge for up to 4 days.
  • Freezer- Freeze homemade sugar cookie dough for up to 2 months. I recommend flash-freezing dough balls on a parchment-lined sheet and then storing them in a freezer-safe container.

Baked Cookies

  • Room Temperature- Store unfrosted sourdough discard sugar cookies in an airtight container at room temperature for up to one week.
  • Refrigerator- If your cookies are frosted, store them in an airtight container in the refrigerator for up to one week to prevent the buttercream from melting. Store them in a single layer or separated by parchment paper to prevent sticking.
  • Freezer- For longer storage, freeze cookies on a baking sheet until solid, then transfer to a freezer-safe bag or container. Store in the freezer for 8-12 months. Thaw at room temperature.
A pile of plain sourdough sugar cookies next to a few that are frosted with rainbow sprinkles.

Frequently Asked Questions

Can I use active sourdough starter instead of discard?

Yes, you can use active sourdough starter in place of discard. However, keep in mind that using discard adds a more pronounced sourdough flavor to the cookies.

Can these cookies be long-fermented?

To long ferment these sourdough sugar cookies, cover and refrigerate the dough for up to 4 days before baking. This will intensify the sourdough flavor and break down some of the sugars and starches in the dough.

Can these cookies be rolled and cut out using a cookie cutter?

Yes, absolutely! These sourdough sugar cookies can be rolled out and cut into shapes using cookie cutters. Just make sure to chill the dough before rolling it out to ensure it holds its shape well during baking. Once cut, carefully transfer the shapes to a parchment-lined baking sheet and bake. See recipe card notes for more detailed instructions.

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

Several sourdough sugar cookies displayed on a piece of crinkled parchment paper on a wooden countertop. Some of the sugar cookies are decorated with frosting and rainbow sprinkles.
Print Pin Save

Sourdough Sugar Cookies

These Sourdough Sugar Cookies are soft and chewy with a subtle sourdough flavor. Made with sourdough discard and brown butter, they can be frosted and decorated to celebrate any occasion.
Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes
Servings 24 cookies
Calories 170kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Cookies

  • ½ cup (113 grams or 1 stick) unsalted butter
  • 1 ¾ cups (220 grams) all-purpose flour
  • 1 tablespoon (8 grams) cornstarch
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 cup (200 grams) granulated sugar
  • 1 large (18 grams) egg yolk
  • ½ cup (100 grams) sourdough starter discard
  • ¼ cup (56 grams) plain Greek yogurt
  • 2 teaspoons vanilla extract
  • 2-3 tablespoons sprinkles optional mix-in for holiday-themed sugar cookies

For the Buttercream Frosting (optional)

  • 4 tablespoons (57 grams or ½ stick) unsalted butter softened
  • 2 cups (227 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon kosher salt
  • 1 tablespoon heavy cream or enough to achieve desired consistency

Instructions

Make the Sugar Cookies

  • In a small saucepan, brown the butter over medium-low heat until it turns a rich amber color and develops a nutty aroma. Remove from heat and immediately transfer to a small bowl. Let the brown butter cool until it solidifies. You can speed up the cooling process by refrigerating the bowl or placing it over another bowl filled with ice and stirring.
    ½ cup (113 grams or 1 stick) unsalted butter
  • In a small bowl, combine the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
    1 ¾ cups (220 grams) all-purpose flour, 1 tablespoon (8 grams) cornstarch, ½ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon kosher salt
  • In a large mixing bowl, combine the cooled brown butter and granulated sugar. Use a hand mixer or stand mixer to cream them together until well combined.
    1 cup (200 grams) granulated sugar
  • Add the egg yolk to the butter-sugar mixture and beat until fully incorporated. Then, mix in the sourdough discard, Greek yogurt, and vanilla extract until smooth.
    1 large (18 grams) egg yolk, ½ cup (100 grams) sourdough starter discard, ¼ cup (56 grams) plain Greek yogurt, 2 teaspoons vanilla extract
  • Gradually add the dry ingredients to the wet ingredients, mixing until a thick cookie dough forms.
  • Cover the cookie dough and refrigerate it for at least one hour or up to four days.
  • About 20 minutes before the cookie dough is done chilling, preheat the oven to 375°F and line a baking sheet with parchment paper.
  • Roll heaping tablespoon-sized portions of the chilled cookie dough into balls and place them on the prepared baking sheet, leaving 2 inches of space between each ball. Flatten the cookie dough balls slightly to help them spread. Alternatively, roll the dough out and cut it using a cookie cutter (see notes).
  • Bake the cookies for 8-9 minutes, or until the tops are crackly and the bottoms are golden brown.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Buttercream Frosting (optional)

  • In a large mixing bowl, beat the softened butter until smooth using a hand mixer or stand mixer.
    4 tablespoons (57 grams or ½ stick) unsalted butter
  • Gradually add the powdered sugar, beating well after each addition, until smooth and creamy. Mix in the vanilla extract and salt.
    2 cups (227 grams) powdered sugar, 1 teaspoon vanilla extract, ⅛ teaspoon kosher salt
  • If needed, add heavy cream a little at a time until you achieve the desired frosting consistency.
    1 tablespoon heavy cream
  • Once the cookies are completely cooled, frost them with the prepared buttercream frosting and decorate as desired.

Notes

  • Quick Tip: Weight ingredients using a food scale for best results.
  • Storage: You can store homemade cookie dough in the refrigerator for up to 4 days or freeze it for up to 2 months. Baked cookies can be kept at room temperature (or in the refrigerator for frosted cookies) for up to one week. Freeze baked cookies for 8-12 months.
  • To Make Cut-Out Sourdough Sugar Cookies: Prepare and chill the dough for at least one hour. Roll out on a floured surface to ⅛" to ¼" thick, cut with a cookie cutter, and bake at 375°F for 5 minutes for thin cookies or 8 minutes for thicker ones. The number of cookies depends on cutter size and dough thickness. Thicker cookies are softer, while thinner ones are crispier.

Nutrition

Serving: 1cookie (with frosting) | Calories: 170kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 43mg | Potassium: 15mg | Sugar: 18g | Calcium: 12mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Discard Apple Muffins with Cinnamon Streusel

These Sourdough Apple Muffins are soft, moist, and packed with grated apple, cinnamon, and sourdough discard, then finished with a generous layer of buttery cinnamon streusel.

Sourdough apple muffins with cinnamon streusel topping on a wooden cutting board with one green apple amongst them.

These apple muffins were one of the first sourdough muffin recipes I shared on the blog—almost 2½ years ago! Time really flies.

Lately, I've been going back through some of my older recipes and giving them a little refresh. Some just need a few small tweaks, while others are getting a complete overhaul... and these sourdough apple muffins definitely fell into the second category.

I've changed the way I make my muffins over the years, so I swapped the oil for melted butter to give these a richer flavor and more tender texture. And because I wanted to make these feel a little more special, I couldn't resist adding a generous layer of buttery, crunchy cinnamon streusel on top.

The result is soft, buttery muffins that are super moist from the applesauce, grated apple, and sourdough discard, with plenty of warm cinnamon flavor and just the right amount of sweetness.

They're basically everything I want in a cozy fall muffin. And they're perfect for a quick breakfast or snack. I hope you love them as much as I do!

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

Ingredients & Substitutions

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

  • Sourdough Discard- Adds moisture and flavor while giving you a delicious way to use up extra discard. Active sourdough starter works just as well.
  • Apple- Use your favorite baking apple and grate it before adding it to the batter. Grated apple distributes more evenly throughout the muffins and creates a more tender texture than diced apple.
  • All-Purpose Flour- Provides structure and keeps the muffins light and tender. You can substitute up to ⅓ of the flour with whole wheat flour for a heartier muffin.
  • Brown & Granulated Sugar- Brown sugar adds moisture and a subtle caramel flavor, while granulated sugar helps create a lighter crumb. If needed, you can use all brown sugar or all granulated sugar, though the texture and flavor will vary slightly.
  • Unsweetened Applesauce- Keeps the muffins moist and tender while adding even more apple flavor. I recommend using one individual 3.9-ounce (111-gram) cup for easy measuring.
  • Butter- Adds rich flavor and tenderness. You can substitute an equal amount of a neutral-flavored oil, such as avocado or vegetable oil.
  • Streusel Topping- Cold butter is key to creating a crumbly topping. Keep the streusel chilled while you prepare the batter so it stays crisp during baking.
  • Kosher Salt- I use Diamond Crystal Kosher Salt (about 2.8 grams per teaspoon). If using Morton Kosher Salt or table salt, measure by weight or use half the amount.
The ingredients to make sourdough apple muffins. Each ingredient is labeled with text. They include butter, leavening, salt, egg, apple, sourdough discard, vanilla, cinnamon, applesauce, all-purpose flour, sugar, and brown sugar.

Tips for Success

  • Measure your flour accurately. Weigh the flour with a kitchen scale for the most accurate results. If using measuring cups, spoon the flour into the cup and level it off. Too much flour can make the muffins dry and dense.
  • Use finely grated apple. Finely grate the apple with the small holes of a box grater so it blends into the batter.
  • Don't overmix the batter. Stir the dry ingredients into the wet ingredients just until no streaks of flour remain. Overmixing develops the gluten and can make the muffins dense instead of light and tender.
  • Keep the streusel cold. Refrigerate the streusel while you mix the batter so the butter stays cold. This helps create crisp, crumbly clusters on top of the muffins.
  • Customize with mix-ins. Fold in up to 1 cup of chopped walnuts, pecans, cinnamon chips, or dried cranberries for an easy variation.

How to Make Sourdough Apple Muffins

These cinnamon streusel-topped sourdough discard apple muffins are easy to make in just a few simple steps. Scroll to the recipe card below for the full recipe details.

Step 1: Make cinnamon streusel. Stir together the flour, brown sugar, cinnamon, and salt. Cut in the cold butter until crumbly.

Two hands pinching butter into flour, sugar, and cinnamon in a bowl.
Cinnamon streusel topping in a bowl.

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

The dry ingredients whisked together in a glass bowl.

Step 3: Mix wet ingredients. In a separate bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, applesauce, sourdough discard, and vanilla until smooth.

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

Step 4: Make the batter. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the grated apple.

Sourdough apple muffin batter in a glass bowl.

Step 5: Fill and top. Divide the batter evenly among the muffin cups. Sprinkle generously with the streusel.

A paper-lined muffin tin being filled with sourdough apple muffin batter.
Cinnamon streusel topping being sprinkled on top of the apple muffin batter.

Step 6: Bake and cool. Bake at 425°F for 5 minutes, then, without opening the oven door, reduce the temperature to 375°F and bake for 15–18 minutes. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Baked sourdough apple muffins on a wire cooling rack.

How to Store

Store completely cooled sourdough apple muffins in an airtight container at room temperature for 2-3 days.

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

A stack of three sourdough discard apple muffins with a few more muffins out of focus in the background.

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

Sourdough apple muffins with cinnamon streusel topping on a wooden cutting board with one green apple amongst them.
Print Pin Save
5 from 1 vote

Sourdough Apple Muffins with Cinnamon Streusel

These Sourdough Apple Muffins are soft, moist, and packed with grated apple, cinnamon, and sourdough discard, then finished with a generous layer of buttery cinnamon streusel.
Course Breakfast, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Cool Time 20 minutes
Total Time 1 hour
Servings 12 muffins
Calories 305kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Cinnamon Streusel

  • ½ cup (60 grams) all-purpose flour
  • ¼ cup (50 grams) brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon Diamond Crystal Kosher Salt use ⅛ teaspoon if using Morton's brand or table salt
  • 3 tablespoons (42 grams) unsalted butter cold, cut into small cubes

Sourdough Apple Muffins

  • 2 cups (240 grams) all-purpose flour
  • 2 teaspoons cinnamon
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 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
  • ¾ cup (150 grams) brown sugar packed
  • ¼ cup (50 grams) granulated sugar
  • 2 large eggs room temperature
  • 1 single-serve cup (111 grams, 3.9 ounces) unsweetened applesauce room temperature
  • ½ cup (100 grams) sourdough starter discard room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (125 grams) grated apple

Instructions

  • Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup with butter, oil, or cooking spray to prevent sticking.
  • Make the streusel topping. Combine flour, brown sugar, cinnamon, and salt in a small bowl. Cut in the cold butter with your fingers or a pastry cutter until the mixture forms coarse sand. Place in the refrigerator while preparing the muffin batter.
    ½ cup (60 grams) all-purpose flour, ¼ cup (50 grams) brown sugar, 1 teaspoon cinnamon, ¼ teaspoon Diamond Crystal Kosher Salt, 3 tablespoons (42 grams) unsalted butter
  • In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
    2 cups (240 grams) all-purpose flour, 2 teaspoons cinnamon, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt
  • In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until combined. Add eggs and whisk until smooth. Mix in applesauce, sourdough discard, and vanilla extract until fully combined.
    ½ cup (113 grams, 1 stick) unsalted butter, ¾ cup (150 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 2 large eggs, 1 single-serve cup (111 grams, 3.9 ounces) unsweetened applesauce, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
  • Add the dry ingredients to the wet ingredients and gently mix until just combined. Do not overmix. Fold in the grated apple until evenly distributed.
    ¾ cup (125 grams) grated apple
  • Divide the batter evenly between the prepared muffin cups. Sprinkle generously with cinnamon streusel.
  • Bake at 425°F for 5 minutes, then reduce oven temperature to 375°F and bake for another 15–18 minutes, until a toothpick comes out clean.
  • Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

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

Nutrition

Serving: 1muffin | Calories: 305kcal | Carbohydrates: 46g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.5g | Cholesterol: 61mg | Sodium: 247mg | Potassium: 89mg | Fiber: 1g | Sugar: 22.5g | Vitamin C: 0.5mg | Calcium: 66mg | Iron: 0.9mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Carrot Muffins (Sourdough Carrot Cake Muffins)

These Sourdough Carrot Muffins are packed with freshly grated carrots and warm spices for a homemade muffin that tastes just like carrot cake. Made with sourdough discard, these moist and tender muffins are beginner-friendly and ready in just 30 minutes. Enjoy them for breakfast, a snack, or even dessert!

Five sourdough discard carrot muffins on a counter.

I'm not usually a cake person, but there's something about carrot cake that I absolutely love. The warm spices combined with the creamy cream cheese frosting - it's truly delicious and definitely my go-to cake!

After recently making carrot cake for my fiancé's birthday, I was inspired to create this sourdough carrot muffin recipe. I wanted the muffins to taste like carrot cake but with less sweetness and a hint of sourdough flavor. So, I skipped the frosting, reduced the sugar, and added sourdough discard to the mix.

And they turned out perfect! Not only are they easy to make and ready in just 30 minutes but they're also make-ahead friendly. Plus, they prevent food waste by using up excess sourdough starter discard.

Today, I’m walking you through how to make the best sourdough carrot muffins, including which ingredients to use, tips for success, and how to store them properly.

Want carrot cake in bread form? Check out my carrot cake sourdough bread 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.

Why You'll Love This Recipe

  • Tastes Like Carrot Cake- Carrot cake for breakfast - why not? These carrot sourdough muffins were inspired by my favorite carrot cake recipe so you know they're delicious.
  • Easy to Make- Since this recipe doesn't rely on sourdough for leavening, it's perfect for beginner sourdough bakers.
  • Ready in 30 Minutes- No waiting required! These easy sourdough discard carrot muffins are ready for breakfast or snacking in just 30 minutes.
  • Uses Sourdough Discard- Using sourdough starter discard in these carrot cake muffins gives them a moist, tender texture while also preventing food waste.
  • Make Ahead Friendly- Perfect for a quick breakfast, snack, or dessert, these muffins can be stored for several days on the counter or frozen for an easy, grab-and-go treat.

Tips for Success

  • Measure the flour accurately. To avoid dry muffins, either weigh the flour or spoon it gently into a measuring cup.
  • Skip the pre-shredded carrots. Pre-shredded carrots are often dry and too large to fully incorporate into the muffins. For best results, peel and grate your own carrots using a cheese grater.
  • Don't overmix the batter. Overmixing the batter can lead to dense, tough muffins. Fold everything together until just combined.
  • Keep an eye on the baking time. These muffins cook quickly so its best to start checking for doneness around the 15-minute mark.

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 was developed and tested using discard from my 100% hydration, whole wheat flour sourdough starter. You can also use active sourdough starter if preferred. Don't have a starter of your own? Check out my guide on how to make sourdough starter from scratch.
  • Grated Carrot- Peel and grate your own carrots using a box grater for best results. Pre-shredded carrots are dry, don't blend well into the muffins, and may not fully cook through.
  • All-Purpose Flour- Measure flour by weight or use the spoon and level method for the most accurate results. Substitute up to ⅓ cup of the all-purpose flour with whole wheat flour if desired.
  • Baking Powder + Baking Soda- Leavening agents that help the muffins rise.
  • Kosher Salt- Enhances the flavor of the muffins and balances the sweetness. If substituting for table salt, use half the amount.
  • Spices- A mix of warm spices like cinnamon, ginger, nutmeg, and clove adds a cozy, carrot cake flavor to these muffins. Use a pumpkin pie spice blend in place of the individual spices if preferred.
  • Canola Oil- Provides moisture and helps the muffins remain soft and tender after cooling. Swap canola oil for any neutral-flavored oil you prefer.
  • Brown Sugar + Granulated Sugar- Adds sweetness and moisture to the muffins.
  • Eggs- Binds ingredients together and provides structure to the muffins.
  • Unsweetened Applesauce- Use unsweetened applesauce for the right balance of overall sweetness. Applesauce creates moist muffins and reduces the need for additional oil.
  • Vanilla Extract- Adds a subtle vanilla flavor that enhances the overall flavor of the muffins.

🌱 Sustainability Tip: If you grow carrots in your garden, making these easy sourdough carrot muffins is a fantastic way to use them up.

The ingredients to make sourdough carrot muffins. Each ingredient is labeled with text. They include canola oil, spices, eggs, applesauce, salt, carrot, sugar, baking soda, sourdough discard, baking powder, vanilla extract, and all-purpose flour.

Variations & Mix-Ins

  • Nuts & Seeds- Chopped walnuts, pecans, almonds, pumpkin seeds, or sunflower seeds.
  • Dried Fruit- Dried cranberries, raisins, pineapple, or ginger.
  • Shredded Coconut
  • Grated Zucchini- Replace half of the grated carrot with zucchini. Craving zucchini bread? Try my sourdough zucchini bread recipe.
  • Morning Glory Muffins- Make sourdough morning glory muffins by adding coconut, raisins, and chopped nuts, and swapping half of the grated carrot with grated apple.
  • Streusel Topping- Top the muffins with a simple streusel made of flour, sugar, and butter before baking.
  • Cream Cheese Frosting- Lean into the carrot cake flavor by topping these muffins with cream cheese frosting.
A stack of three sourdough carrot muffins with three other muffins in the background.

How to Make Sourdough Carrot Muffins

Here is how to make sourdough carrot cake muffins with discard.

Step 1: Preheat oven. Preheat oven to 400°F. Line a standard 12-cup muffin tin with paper liners or grease it with cooking oil to prevent sticking.

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

Sourdough muffin dry ingredients in a glass mixing bowl.

Step 3: Combine wet ingredients. In a larger mixing bowl, whisk together the canola oil, brown sugar, and granulated sugar. Add the eggs and whisk until well combined. Incorporate the sourdough discard, applesauce, and vanilla extract, whisking until smooth.

Sourdough muffin wet ingredients in a glass mixing bowl with a whisk.

Step 4: Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and fold together until just combined, taking care not to overmix. Gently fold in the grated carrots until they are evenly distributed throughout the batter.

Sourdough carrot muffin batter in a glass bowl.

Step 5: Fill muffin wells. Evenly divide the batter among the 12 muffin cups in the prepared tin.

Step 6: Bake the muffins. Bake the muffins in the preheated oven for 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 7: Cool the muffins. Once baked, allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Sourdough carrot muffin batter in a paper-lined muffin tin.
Six baked sourdough carrot muffins in a muffin tin.

How to Store

Store cooled carrot muffins in an airtight container or plastic storage bag at room temperature for 2-3 days.

For longer storage, freeze muffins in a freezer-safe container or plastic bag for up to 3 months. To prevent them from sticking together in the freezer, flash-freeze them on a parchment-lined baking sheet before transferring them to a storage container.

A carrot sourdough muffins split in half to show the texture.

Frequently Asked Questions

Can I use active sourdough starter instead of discard?

Yes, you can use active sourdough starter instead of discard.

Can I use pre-shredded carrots instead of grating my own?

Freshly grated carrots are preferable to pre-shredded ones as they're smaller and contain more liquid, resulting in better-textured muffins.

Why did my muffins turn out dry?

Dry muffins can result from overbaking or using too much flour. Ensure you measure your ingredients accurately and bake the muffins just until a toothpick inserted into the center comes out clean.

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 three sourdough carrot muffins with three other muffins in the background.
Print Pin Save
5 from 3 votes

Sourdough Carrot Muffins

These Sourdough Carrot Muffins are packed with freshly grated carrots and warm spices for a homemade muffin that tastes just like carrot cake. Made with sourdough discard, these moist and tender muffins are beginner-friendly and ready in just 30 minutes. Enjoy them for breakfast, a snack, or even dessert!
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 209kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ¼ cups (150 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup canola oil
  • ½ cup (100 grams) brown sugar packed
  • ¼ cup (50 grams) granulated sugar
  • 2 large eggs
  • ½ cup (100 grams) sourdough starter discard 100% hydration
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup (100 grams) freshly grated carrot

Instructions

  • Preheat oven to 400°F. Line a standard 12-cup muffin tin with paper liners or grease it with cooking oil to prevent sticking.
  • In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, salt, and spices. Set aside.
    1 ¼ cups (150 grams) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves
  • In a larger mixing bowl, whisk together the canola oil, brown sugar, and granulated sugar. Add the eggs and whisk until well combined. Incorporate the sourdough discard, applesauce, and vanilla extract, whisking until smooth.
    ½ cup canola oil, ½ cup (100 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 2 large eggs, ½ cup (100 grams) sourdough starter discard, ¼ cup unsweetened applesauce, 1 teaspoon vanilla extract
  • Add the dry ingredients to the wet ingredients and fold together until just combined, taking care not to overmix. Gently fold in the grated carrots until they are evenly distributed throughout the batter.
    1 cup (100 grams) freshly grated carrot
  • Evenly divide the batter among the 12 muffin cups in the prepared tin.
  • Bake the muffins in the preheated oven for 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Once baked, allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  • Store the cooled muffins in an airtight container for up to 3 days, or freeze them for up to 3 months.

Notes

  • Quick Tip: To avoid dry muffins, either weigh the flour in grams or spoon it gently into a measuring cup.
  • 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: 209kcal | Carbohydrates: 27g | Protein: 3.5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 159mg | Potassium: 73mg | Fiber: 1g | Sugar: 13g | 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.

Sourdough Discard Pita Bread (No Yeast)

This Sourdough Discard Pita Bread recipe is made only with starter - no yeast required! Ready the same day, this no-knead flatbread is an easy way to prevent sourdough discard waste.

A stack of sourdough discard pita bread next to a bowl of hummus.

At this point, I've made many things with my sourdough discard - everything from chocolate chip cookies and pancakes to soft pretzels and garlic knots. While all of these recipes are fantastic (and you should definitely make them!), they're not necessarily things I want to eat all the time.

But, as someone who experiments a lot with sourdough recipes, I'm always dealing with leftover discard in my fridge. So, what's the solution? Pita bread! Almost every week, I make a batch of these sourdough discard pita bread.

Pita bread is simple to make, freezes nicely, and can be used in various ways. Fill it for sandwiches, pair it with soup or salad, or dip it in hummus - the possibilities are endless!

Today, I’m walking you through how to make these easy sourdough discard pita bread with no yeast, including which ingredients to use, tips for success, and some of my favorite recipes to serve with this simple flatbread.

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

Why You'll Love This Recipe

  • Made with Sourdough Discard- Use up excess sourdough starter discard and prevent food waste by making these homemade sourdough discard pita bread.
  • No Yeast- These sourdough pita are naturally risen without any added commercial yeast.
  • Same Day- Ready in less than 4 hours, you can have homemade pita bread for lunch or dinner the same day.
  • Only 5 Ingredients- This sourdough pita recipe is made using simple pantry staples like all-purpose flour, water, olive oil, and salt.
  • Cooked in a Skillet- I like making my pita on the stovetop instead of baking them in the oven. I find it easier and more convenient, especially in the summer when I don't want to heat up the oven.
  • Fun to Make- What's more fun than watching pita bread puff up into a beautiful, pillowy pocket right on your stovetop? Well, filling those pita pockets with all of your favorite fillings, of course!

Tips for Success

  • Measure ingredients with a scale. I developed and tested this recipe using weight measurements (grams) instead of volume measurements (cups). Use a food scale when making these sourdough discard pita for best results.
  • Use fresh discard or active starter. Since this sourdough discard pita bread recipe uses no yeast, it's best to use discard that is less than two weeks old. If your discard is a lot older, opt for active sourdough starter instead.
  • Find a warm spot for fermentation. If your kitchen is cool, place the dough in your oven with the light on to help it rise.
  • Roll the pita out thin. Thinner pita puffs up better when cooked because steam builds inside, forming the pocket. If it's too thick, it might not puff up evenly, ending up dense instead of light and airy.
  • Preheat the skillet. Ensure your skillet is properly preheated before cooking the pitas so that they puff up quickly and evenly.
  • Alternative cooking methods. You can also bake pita in a 500℉ oven on a pizza stone or in a pizza oven.
  • Use a wire rack. After cooking, transfer the pitas to a wire rack to cool to prevent them from becoming soggy.
  • Make ahead. Pita dough balls can be covered and refrigerated overnight for up to 24 hours before cooking.

Ingredient Notes

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

  • Sourdough Discard- This recipe uses discard from my 100% hydration whole wheat flour starter. You can also use active sourdough starter if you'd like. New to sourdough? Check out my guide on making starter from scratch.
  • All-Purpose Flour- All-purpose flour is perfect for making soft, easily tearable pita bread.
  • Water- Using warm water provides the ideal temperature for yeast activity. Aim for a temperature between 80-90°F for best results.
  • Extra Virgin Olive Oil- Adds a subtle flavor while also helping to create softer, more tender pita bread.
  • Kosher Salt- Enhances the flavor of the pita.
The ingredients to make sourdough discard pita bread. Each ingredient is labeled with text. They include water, all-purpose flour, kosher salt, olive oil, and sourdough discard.

How to Make Sourdough Discard Pita Bread

Here is how to make quick sourdough pita bread with starter discard.

Mix the Dough

  • In a large mixing bowl, combine warm water, sourdough discard (or active starter), and olive oil. Whisk until the discard is dissolved.
  • Add the flour and salt to the bowl.
  • Mix everything together until a smooth, sticky dough forms.
A mixture of water, sourdough discard, and olive oil in a glass mixing bowl.
Sourdough discard pita bread dough in a glass mixing bowl.

Bulk Fermentation

  • Cover the bowl and let the dough proof for about 2 hours at room temperature (70-75℉), or until it doubles in size.
Sourdough discard pita bread dough in a mixing bowl after proofing.

Divide and Shape

  • Transfer the dough to a lightly floured surface.
  • Divide it into 8 equal-sized pieces (about 76 grams each).
  • Shape each piece into a ball by bringing the edges to the center and rolling seam-side-down on the counter to seal them.
  • Cover and let the dough balls rest for 20 minutes to relax the gluten.
Sourdough pita dough divided into 8 equal-sized pieces on a counter.
Eight sourdough pita bread dough balls on a counter.

Roll Out Dough Balls

  • Roll out each dough ball into a 6-inch wide circle that's about ⅛-inch thick. It's helpful to roll out most or all of the pitas before cooking.
A piece of sourdough pita dough rolled out into a flatbread.

Cook the Pita

  • Preheat a cast iron or stainless steel skillet over medium heat. Do not add oil to the skillet.
  • Once the skillet is hot, place the first pita in it. Cook for about 30 seconds, or until bubbles start forming on the surface and it begins to puff up.
  • Then, flip and cook for another 30 seconds on the other side.
  • Repeat the cooking process with the remaining pitas.

🌡️ Quick Note: The first one or two pita are usually paler and don't puff up quite as nicely. This happens when the skillet isn't quite up to the right temperature yet. Cook a few and adjust the temperature of your burner accordingly.

Sourdough pita bread puffing up and cooking in a cast iron skillet.
A puffed up and cooked sourdough pita in a cast iron skillet.

Serve

  • Transfer the cooked pitas to a wire rack to cool.
  • Serve them with hummus, sandwich fillings, or enjoy them on their own!
Six cooked sourdough pita breads cooking on a wire rack.

How to Serve Sourdough Discard Pita Bread

Sandwich- Fill your pita with falafel, grilled chicken, grilled steak, or Mediterranean black bean salad.

Dip- Serve sourdough pita bread with hummus, black bean feta dip, spinach artichoke dip, or buffalo chicken dip for a tasty appetizer or snack.

Salad- Enjoy your pita bread as a side dish alongside strawberry spinach salad, arugula quinoa salad, Caesar salad, or spinach caprese salad.

A piece of sourdough pita being dipped into a bowl of hummus.

How to Store

Let your pita bread cool completely, then store them in a sealed container or bag. They'll stay fresh at room temperature for 2 days.

Alternatively, freeze them on a baking sheet, then transfer them to a freezer-safe bag or container for up to 3 months.

Frequently Asked Questions

Why are my pitas not puffing up?

Your pita bread may not be puffing up properly if your skillet isn't hot enough or if the dough is rolled out too thick.

Why didn't my dough rise during bulk fermentation?

If your dough didn't rise, it may be because your kitchen was too cold or your discard was older than two weeks. Discard from a young sourdough starter may also lack the strength to rise adequately.

How long does sourdough discard last in the refrigerator?

I've used sourdough discard stored for over a month, but it's best to use discard less than two weeks old for recipes like this one that rely on it for rising. If yours is older, use it in recipes not dependent on it rising or pair it with dry active yeast.

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 fresh sourdough discard pita bread.
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4.64 from 11 votes

Sourdough Discard Pita Bread

This Sourdough Discard Pita Bread recipe is made only with starter - no yeast required! Ready the same day, this no-knead flatbread is an easy way to prevent sourdough discard waste.
Course Bread, Side Dish
Cuisine Greek, Mediterranean
Prep Time 3 hours
Cook Time 10 minutes
Total Time 3 hours 10 minutes
Servings 8 pita
Calories 174kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • ¾ cups + 1 ½ tablespoons (200 grams) warm water 80-90℉
  • ½ cup (100 grams) sourdough starter discard or active starter (100% hydration)
  • 1 tablespoon (14 grams) extra virgin olive oil
  • 2 ½ cups (300 grams) all-purpose flour
  • 2 teaspoons (8 grams) kosher salt

Instructions

  • In a large mixing bowl, combine warm water, sourdough discard (or active starter), and olive oil. Whisk until the discard is dissolved.
    ¾ cups + 1 ½ tablespoons (200 grams) warm water, ½ cup (100 grams) sourdough starter discard, 1 tablespoon (14 grams) extra virgin olive oil
  • Add the flour and salt to the bowl. Mix everything together until a smooth, sticky dough forms.
    2 ½ cups (300 grams) all-purpose flour, 2 teaspoons (8 grams) kosher salt
  • Cover the bowl and let the dough proof for about 2 hours at room temperature (70-75℉), or until it doubles in size.
  • Transfer the dough to a lightly floured surface. Divide it into 8 equal-sized pieces (about 76 grams each). Shape each piece into a ball by bringing the edges to the center and rolling seam-side-down on the counter to seal them.
  • Cover and let the dough balls rest for 20 minutes to relax the gluten.
  • Roll out each dough ball into a 6-inch wide circle that's about ⅛-inch thick. It's helpful to roll out most or all of the pitas before cooking.
  • Preheat a cast iron or stainless steel skillet over medium heat. Do not add oil to the skillet.
  • Once the skillet is hot, place the first pita in it. Cook for about 30 seconds, or until bubbles start forming on the surface and it begins to puff up. Then, flip and cook for another 30 seconds on the other side. Repeat the cooking process with the remaining pitas.
  • Note: The first one or two pita are usually paler and don't puff up quite as nicely. This happens when the skillet isn't quite up to the right temperature yet. Cook a few and adjust the temperature of your burner accordingly.
  • Transfer the cooked pitas to a wire rack to cool. Serve them with hummus, sandwich fillings, or enjoy them on their own!

Notes

  • Important Note: This recipe was written and tested using weight measurements (grams) instead of volume measurements (cups). For best results, use a food scale when making these sourdough discard pita bread.
  • Storage: Store leftover pita in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
  • Make Ahead: Dough balls can be covered and refrigerated for up to 24 hours before rolling out.

Nutrition

Serving: 1pita | Calories: 174kcal | Carbohydrates: 33g | Protein: 6g | Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Sodium: 401mg | Potassium: 23mg | Fiber: 1g | Calcium: 3mg | Iron: 0.2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

5-Minute Strawberry Balsamic Vinaigrette

This Strawberry Balsamic Vinaigrette is bursting with tangy, fruity flavors and a touch of sweetness from the fresh strawberries and honey. Made in just 5 minutes with a food processor, this homemade dressing doubles as a marinade or dipping oil. It's perfect for all of your favorite summer dishes!

A mason jar filled with strawberry balsamic vinaigrette next to a strawberry spinach salad.

The other day, I noticed the strawberry bed in my garden beginning to wake up for spring. With summer just around the corner, I'm already thinking about all the delicious things I'll make with my garden-fresh strawberries this year.

While I love strawberry jam and chocolate-covered treats, nothing beats using fresh strawberries in a delicious summer meal.

This strawberry balsamic vinaigrette recipe is made by blending fresh strawberries with balsamic vinegar, extra virgin olive oil, honey, and garlic for a subtly sweet and fruity dressing that pairs perfectly with strawberry salad, grilled meats, seafood, and more.

The best part? It only takes 5 minutes to make and is far better tasting than any store-bought strawberry dressing.

Today, I’m walking you through how to make homemade strawberry balsamic vinaigrette, including which ingredients to use, tips for success, and some of my favorite ways to use this easy homemade salad dressing.

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.

  • Fresh Strawberries- Choose ripe, fresh strawberries for the best flavor. Use frozen strawberries if fresh are not available. Just make sure to thaw and drain them before blending into the dressing.
  • Balsamic Vinegar- Opt for a high-quality balsamic vinegar for a deeper, more complex flavor. Red wine vinegar or apple cider vinegar can be used as substitutes for balsamic vinegar, but keep in mind that the flavor profile will be slightly different.
  • Extra Virgin Olive Oil- Gives the strawberry vinaigrette a rich, creamy consistency. Swap it with avocado oil, walnut oil, or any other salad oil you prefer.
  • Dijon Mustard- Acts as an emulsifier, helping the oil and vinegar stay together.
  • Honey- Adds a little sweetness to the vinaigrette, balancing the tanginess of the vinegar. For a vegan-friendly version, use maple syrup in place of honey.
  • Garlic- Freshly minced garlic adds a bold, savory taste that balances out the sweet and tangy flavors in the dressing. For a milder flavor, use roasted garlic or garlic powder instead of fresh garlic.
  • Kosher Salt- I prefer to use kosher salt because it doesn't contain any added sugar or anti-caking agents like table salt often does.
  • Black Pepper- Use freshly cracked black pepper for the best flavor.

🌱 Sustainability Tip: Use up slightly soft or overripe strawberries in this strawberry balsamic vinaigrette dressing to cut down on food waste.

The ingredients to make strawberry balsamic vinaigrette. Each ingredient is labeled with text. They include honey, balsamic vinegar, dijon mustard, extra virgin olive oil, kosher salt, black pepper, strawberries, and garlic.

Variations

  • Mixed Berries- Try using different types of berries such as raspberries or blackberries to mix up the flavors.
  • Herbs- Add fresh herbs like basil, mint, or thyme to the dressing for a flavorful kick.
  • Citrus- Give your dressing a tangy twist by adding a little lemon, lime, or orange zest.
A glass bowl filled with strawberry balsamic vinaigrette dressing with a spoon sticking out of it.

How to Make Strawberry Balsamic Vinaigrette

Here is how to make balsamic vinaigrette with fresh strawberries.

Step 1: Blend ingredients. In the bowl of a food processor, combine the strawberries, balsamic vinegar, dijon mustard, honey, minced garlic, kosher salt, and black pepper. Pulse together until the strawberries are completely pureed and no large pieces remain.

Sliced strawberries, balsamic vinegar, and other dressing ingredients in a food processor.
A puree of fresh strawberries, balsamic vinegar, and other ingredients in a food processor.

Step 2: Emulsify the olive oil. With the food processor running on low speed, gradually stream in the extra virgin olive oil. Continue processing until the mixture is smooth and emulsified.

Strawberry balsamic vinaigrette dressing in a food processor.

Step 3: Serve or store. Use the vinaigrette immediately, or transfer it to a glass jar or bowl with a tight-fitting lid for storage. Store in the refrigerator for up to one week. If storing, shake the jar or whisk the vinaigrette in the bowl before serving to re-emulsify it.

A strawberry spinach salad topped with strawberry balsamic vinaigrette dressing.

Tips for Success

  • Choose ripe, in-season strawberries. Opt for ripe, juicy strawberries that are firm, bright red, and fragrant.
  • Thoroughly rinse the strawberries. Before using strawberries in the vinaigrette, rinse them well under cold water and dry them gently to remove any dirt or debris.
  • Emulsify the oil slowly. Add olive oil slowly to the running food processor to help emulsify the vinaigrette for a smoother, creamier texture.
  • Store properly. Store any extra vinaigrette in a sealed jar in the fridge for up to a week. Remember to shake it well before using it to mix it up again.
  • No food processor? Use a blender or mash the strawberries with a fork before mixing with the other ingredients.

How to Use Strawberry Balsamic Vinaigrette

I created this strawberry balsamic dressing to go with my favorite salad recipe - strawberry spinach salad with goat cheese and walnuts. But it's great with this spinach caprese salad, and arugula quinoa salad too.

You can also use it to marinate grilled chicken, steak tips, pork, shrimp, salmon, or tofu. Or try it as a dipping oil for crusty sourdough bread, dinner rolls, breadsticks, pita bread, or naan bread.

Finally, drizzle it over roasted or grilled vegetables, such as these maple balsamic Brussels sprouts.

Strawberry salad dressing being drizzled over a strawberry walnut goat cheese salad.

How to Store

Store any leftover vinaigrette in an airtight container in the fridge for up to one week, preferably in a mason jar for easy shaking. If the oil hardens, let it sit at room temperature for 15-20 minutes before serving. Avoid freezing this dressing as it may alter the texture and flavor of the fresh strawberries.

A mason jar filled halfway with strawberry balsamic vinaigrette dressing next to a plate of salad.

Frequently Asked Questions

How do I prevent the vinaigrette from separating?

Vinaigrette tends to separate over time as it's not a stable mixture, but you can minimize this by adding olive oil gradually while blending in the food processor on low speed. If it does separate, simply give it a good shake or whisk before serving.

Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries. Just make sure to thaw them before blending, and be sure to drain off any excess liquid to prevent the dressing from becoming too watery.

Can I make this dressing without a food processor?

Yes, this dressing can be made without a food processor by mashing the strawberries thoroughly with a fork or using a blender.

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 mason jar filled with strawberry balsamic vinaigrette next to a strawberry spinach salad.
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Strawberry Balsamic Vinaigrette

This Strawberry Balsamic Vinaigrette is bursting with tangy, fruity flavors and a touch of sweetness from the fresh strawberries and honey. Made in just 5 minutes with a food processor, this homemade dressing doubles as a marinade or dipping oil. It's perfect for all of your favorite summer dishes!
Course Condiment, Salad
Cuisine Italian
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 24 tablespoons
Calories 67kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 5-6 large (about 1 cup sliced) strawberries thoroughly rinsed and hulled
  • ¼ cup balsamic vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1 clove garlic minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¾ cup extra virgin olive oil

Instructions

  • In the bowl of a food processor, combine the strawberries, balsamic vinegar, dijon mustard, honey, minced garlic, kosher salt, and black pepper. Pulse together until the strawberries are completely pureed and no large pieces remain.
    5-6 large (about 1 cup sliced) strawberries, ¼ cup balsamic vinegar, 1 tablespoon dijon mustard, 1 tablespoon honey, 1 clove garlic, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
  • With the food processor running on low speed, gradually stream in the extra virgin olive oil. Continue processing until the mixture is smooth and emulsified.
    ¾ cup extra virgin olive oil
  • Use the vinaigrette immediately, or transfer it to a glass jar or bowl with a tight-fitting lid for storage. Store in the refrigerator for up to one week. If storing, shake the jar or whisk the vinaigrette in the bowl before serving to re-emulsify it.

Notes

  • Storage: Store the vinaigrette in an airtight container in the refrigerator for up to one week.

Nutrition

Serving: 1tablespoon | Calories: 67kcal | Carbohydrates: 1.5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 28mg | Potassium: 12mg | Sugar: 1.5g | Vitamin C: 3mg | 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.

Strawberry Goat Cheese Walnut Salad with Balsamic Vinaigrette

This Strawberry Goat Cheese Walnut Salad is tangy, sweet, and bursting with fresh summer flavors. Made with baby spinach and homemade balsamic vinaigrette, this quick and easy salad only takes 10 minutes to prepare. Enjoy it alongside your favorite grilled protein and some crusty bread for a satisfying meal.

A strawberry goat cheese walnut salad on a small white plate next to a bowl of strawberry salad dressing.

Fresh strawberries are simply the best during the summer months.

Every June, I go strawberry picking at a local farm and bring home pounds of ripe, juicy strawberries. I love using them to make recipes such as chocolate-covered strawberries and strawberry apple jam.

But strawberries aren't just for desserts and sweet treats - they're also fantastic in salads. This easy strawberry goat cheese walnut salad is one of my favorite ways to use in-season strawberries.

This salad features fresh strawberries, creamy goat cheese, crunchy walnuts, and crisp baby spinach, all tossed in homemade balsamic vinaigrette. It's a perfect balance of flavors and textures for a warm summer day.

Today, I’m walking you through how to make this strawberry salad with spinach, including which ingredients to use, tips for success, and delicious ways to turn this easy summer salad into a complete 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.

Why You'll Love This Recipe

  • Fresh Summer Flavors- Juicy strawberries, baby spinach, creamy goat cheese, and homemade balsamic vinaigrette create a flavor-packed summer salad.
  • Healthy- This strawberry goat cheese salad is a delicious and easy way to enjoy fresh fruit and vegetables.
  • Ready in 10 Minutes- Even with the homemade dressing, you can have this spinach strawberry salad ready in just 10 minutes.
  • Versatile- Serve as-is for a light lunch or side dish, or pair with your favorite protein, whole grain, or legume to make it a meal.
  • Homemade Dressing- Creamy, tangy, and sweet, the homemade balsamic vinaigrette dressing sets this strawberry walnut goat cheese salad apart.

Ingredients & Substitutions

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

  • Baby Spinach- Spinach and strawberries are the perfect pairing in this easy summer salad recipe. You can use other leafy greens like arugula, mixed greens, or romaine lettuce if preferred.
  • Strawberries- Use ripe, in-season strawberries for the best flavor. Other berries such as raspberries, blueberries, or blackberries can be used as alternatives.
  • Goat Cheese- Crumbled goat cheese adds a creamy texture and tangy flavor that pairs well with the other salad ingredients. Swap goat cheese for feta cheese or blue cheese if preferred.
  • Walnuts- Walnuts provide a crunchy texture and nutty flavor to the salad. Try toasting them to enhance their flavor. Pecans, almonds, or sunflower seeds can also be used.
  • Red Onion- Diced red onion adds a sharp, slightly spicy flavor and a pop of color to the salad. If you prefer a milder onion flavor, you can use thinly sliced shallots or green onions instead.
  • Balsamic Vinaigrette- You can make your own using the recipe provided, or simply use bottled dressing. This strawberry balsamic vinaigrette dressing also pairs perfectly with this spinach and strawberry salad with goat cheese.

🌱 Sustainability Tip: Spinach and strawberries are fun and easy to grow at home. Give it a try for a fresher-tasting salad that's good for you and the environment.

The ingredients to make strawberry goat cheese walnut salad. Each ingredient is labeled with text. They include honey, balsamic vinegar, dijon mustard, goat cheese, olive oil, spinach, salt, pepper, walnuts, garlic, strawberries, and red onion.

Variations

Fresh strawberry spinach salad with goat cheese on a small plate.

How to Make Strawberry Goat Cheese Walnut Salad

Here is how to make a strawberry salad with spinach, goat cheese, and walnuts.

Step 1: Prepare the balsamic vinaigrette. In a small mixing bowl, whisk together balsamic vinegar, dijon mustard, honey, grated garlic, kosher salt, and black pepper. While whisking continuously, slowly pour in the olive oil until the mixture is well combined and emulsified. Set aside.

A small bowl of homemade balsamic vinaigrette dressing.

Step 2: Dress the spinach. Place the baby spinach in a large mixing bowl or salad bowl. Pour the prepared balsamic vinaigrette over the spinach and toss until the spinach is evenly coated.

Baby spinach leaves dressed in homemade balsamic vinaigrette in a small bowl.

Step 3: Add toppings. Top the dressed spinach with sliced strawberries, crumbled goat cheese, chopped walnuts, and diced red onion. Serve immediately and enjoy!

Spinach salad topped with fresh strawberries, goat cheese, walnuts, and red onion.

Tips for Success

  • Use fresh, in-season strawberries. For the freshest strawberries, consider picking them up at your local farmers' market when they're in season or growing some in your backyard garden.
  • Thoroughly wash the strawberries. Make sure to thoroughly wash the strawberries to remove any dirt, debris, and pesticides. Soak in a water-vinegar mixture for 20 minutes for best results.
  • Serve immediately. Spinach wilts quickly once dressed, so toss it with salad dressing just before serving.
  • Keep the dressing on the side. For larger gatherings like a summer cookout, serve the balsamic vinaigrette on the side to prevent the spinach from becoming soggy.
  • Prepare the dressing ahead. Homemade balsamic vinaigrette can be stored for up to 2 weeks in the refrigerator.

What to Serve with Strawberry Spinach Salad

This strawberry salad with goat cheese is my spring and summer favorite, especially for holidays like Easter or Memorial Day. For Easter dinner or brunch, consider serving it alongside lemon-roasted chicken, sourdough dinner rolls, frittata, scrambled eggs, or bacon.

For a light summer dinner, grilled chicken, steak, shrimp, and pesto salmon all pair beautifully with this strawberry walnut salad.

Don't forget to include some bread options like sourdough garlic knots, breadsticks, sourdough bread, garlic bread, or pita bread to complete the meal.

Strawberry salad dressing being drizzled over a strawberry walnut goat cheese salad.

How to Store

If the salad is already dressed, store it in an airtight container in the refrigerator for up to 24 hours. After about a day, the spinach becomes too wilted to be enjoyable.

For an undressed salad, store it in an airtight container in the refrigerator for about 2-3 days. Keep the spinach, strawberries, goat cheese, walnuts, and red onion separate to maintain their textures.

Store leftover balsamic vinaigrette dressing in an airtight container in the refrigerator for up to 2 weeks. Before using the vinaigrette, let it come to room temperature briefly and give it a good shake to re-emulsify any separated ingredients.

Spinach salad with strawberries, goat cheese, and walnuts on a small plate.

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 Salad Recipes

📖 Recipe

A strawberry goat cheese walnut salad on a small white plate.
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Strawberry Goat Cheese Walnut Salad

This Strawberry Goat Cheese Walnut Salad is tangy, sweet, and bursting with fresh summer flavors. Made with baby spinach and homemade balsamic vinaigrette, this quick and easy salad only takes 10 minutes to prepare. Enjoy it alongside your favorite grilled protein and some crusty bread for a satisfying meal.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4 servings
Calories 321kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Balsamic Vinaigrette

  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic grated or finely minced
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 3 tablespoons extra virgin olive oil

For the Strawberry Spinach Salad

  • 5 ounces baby spinach
  • 1 pound strawberries thoroughly washed and sliced
  • 4 ounces crumbled goat cheese
  • ½ cup chopped walnuts
  • ¼ cup diced red onion

Instructions

Make the Balsamic Vinaigrette

  • In a small mixing bowl, whisk together balsamic vinegar, dijon mustard, honey, grated garlic, kosher salt, and black pepper.
    1 tablespoon balsamic vinegar, 1 teaspoon dijon mustard, 1 teaspoon honey, 1 clove garlic, ⅛ teaspoon black pepper, ⅛ teaspoon kosher salt
  • While whisking continuously, slowly pour in the olive oil until the mixture is well combined and emulsified. Set aside.
    3 tablespoons extra virgin olive oil

Assemble the Salad

  • Place the baby spinach in a large mixing bowl or salad bowl. Pour the prepared balsamic vinaigrette over the spinach and toss until the spinach is evenly coated.
    5 ounces baby spinach
  • Top the dressed spinach with sliced strawberries, crumbled goat cheese, chopped walnuts, and diced red onion.
    1 pound strawberries, 4 ounces crumbled goat cheese, ½ cup chopped walnuts, ¼ cup diced red onion
  • Serve immediately and enjoy!

Notes

  • Storage: Store dressed salad in an airtight container in the fridge for up to 24 hours. For undressed salad, keep it in the fridge for 2-3 days, but store spinach, strawberries, goat cheese, walnuts, and red onion separately to maintain textures. Keep leftover balsamic vinaigrette in the fridge for up to 2 weeks.

Nutrition

Serving: 1serving | Calories: 321kcal | Carbohydrates: 15.5g | Protein: 9.5g | Fat: 26g | Saturated Fat: 6.5g | Polyunsaturated Fat: 8.5g | Monounsaturated Fat: 10g | Cholesterol: 13mg | Sodium: 226mg | Potassium: 473mg | Fiber: 4g | Sugar: 9g | Vitamin C: 78mg | Calcium: 114mg | Iron: 2.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

13 Savory Sourdough Discard Recipes

This collection of savory sourdough discard recipes provides easy and delicious ways to make the most of your excess starter. From pasta to pretzels, here you'll find a variety of sourdough treats that are more salty than sweet.

Four images of sourdough recipes. Clockwise starting from the top left, the recipes include sourdough tortillas, sourdough pasta, sourdough soft pretzels, and sourdough pizza dough. In the center of the image is text that reads "Savory Sourdough Discard Recipes."

While I enjoy baking sweets, I've found that using sourdough discard for everyday basics like tortillas, pizza dough, and pasta is my favorite way to use up my excess starter. It's been over a year since I started making my own sourdough versions, and I haven't bought pizza dough or tortillas from the store since!

This collection of savory sourdough discard recipes is perfect for minimizing food waste and adding that unique tangy taste to your meals. Whether you're craving buttery garlic knots or fluffy soft pretzels, these recipes show just how versatile sourdough starter discard can be.

🍞 Don't have a sourdough starter of your own? Check out my guide on how to make sourdough starter from scratch for tips on feeding, maintaining, and storing a starter.

1. Pizza Dough

Two balls of sourdough discard pizza dough on a lightly floured wooden pizza peel.
Sourdough Pizza Dough
This Sourdough Discard Pizza Dough requires no yeast and is ready the same day! It’s made with just 4 ingredients and uses nearly 2 cups of unfed starter for a tangy, flavorful pizza crust.
Get the recipe
Sourdough discard pizza dough stretched out on a pizza peel.

2. Grilled Pizza

Sourdough grilled pizza on a gas grill.
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!
Get the recipe
Grilled sourdough pizza topped with tomato sauce, mozzarella cheese, and basil on a gas grill.

3. Hamburger Buns

A hand holding up a sesame seed sourdough hamburger bun.
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!
Get the recipe
A cheeseburger with lettuce on a sourdough hamburger bun.

4. Tortillas

Several sourdough discard tortillas wrapped in a white tea towel.
Sourdough Tortillas
These Sourdough Discard Tortillas are soft, fluffy, and flavorful - perfect for taco night! With just 5 ingredients and no kneading, they're ready in just about an hour and are make ahead-friendly.
Get the recipe
A pile of sourdough discard tortillas on a white cloth.

5. Pasta

Homemade sourdough pasta nests on a baking sheet.
Sourdough Pasta
Homemade Sourdough Pasta is easy to make and is perfect for using up excess sourdough discard. Made with just 4 simple ingredients, this sourdough discard pasta can be ready in under an hour or left to ferment overnight in the refrigerator.
Yield: Approximately 1 pound of pasta
Get the recipe
Three nests of homemade sourdough pasta noodles on a flour-dusted baking sheet.

6. Naan Bread

A stack of sourdough discard naan breads on a white cloth napkin. The top naan bread is brushed with olive oil and parsley.
Sourdough Naan
This Sourdough Discard Naan Bread is super soft and fluffy with a slightly tangy flavor. Made with no added yeast, this easy sourdough discard recipe requires no kneading and is ready in just a few hours.
Get the recipe
Sourdough discard naan bread on a wooden counter.

7. Pita Bread

A piece of sourdough pita being dipped into a bowl of hummus.
Sourdough Discard Pita Bread
This Sourdough Discard Pita Bread recipe is made only with starter - no yeast required! Ready the same day, this no-knead flatbread is an easy way to prevent sourdough discard waste.
Get the recipe
A stack of fresh sourdough discard pita bread.

8. Whole Wheat Crackers

Whole wheat sourdough crackers on a piece of parchment paper.
Whole Wheat Sourdough Crackers
These Sourdough Discard Crackers are made with just 5 ingredients, including whole wheat flour and Greek yogurt, for a healthy, homemade snack you can feel good about. Easy to make, this same-day sourdough discard recipe is customizable and make ahead-friendly.
Get the recipe
Sourdough discard crackers with hummus on a small white plate.

9. Cheese Crackers

Sourdough cheese crackers on a parchment-lined baking sheet.
Sourdough Cheese Crackers
These Sourdough Discard Cheese Crackers are irresistibly crispy and packed with cheddar flavor. With just 5 simple ingredients, they’re an easy homemade snack that disappears fast.
Get the recipe
A bowl of sourdough cheese crackers.

10. Buttermilk Biscuits

Three sourdough discard biscuits stacked in a triangle shape on top of a wooden pizza peel. Out of focus in the background is a skillet of biscuits and a small glass jar of butter.
Sourdough Buttermilk Biscuits
These Sourdough Discard Biscuits are super soft and tender with lots of buttery, flaky layers. Made with real buttermilk and sourdough discard, they're perfect for your next holiday breakfast or brunch.
Get the recipe
Three sourdough discard biscuits stacked in a triangle shape on top of a wooden pizza peel. Out of focus in the background is a skillet of biscuits and a small glass jar of butter.

11. Soft Pretzels

Sourdough soft pretzels on a plate with honey mustard dipping sauce in a small bowl.
Sourdough Soft Pretzels
These Sourdough Soft Pretzels have a classic salted pretzel flavor and chew but with a tangy sourdough twist. Made with no yeast, this easy sourdough discard recipe is ready for snacking the same day.
Get the recipe
A plate of sourdough soft pretzels with honey mustard dipping sauce.

12. Garlic Knots

Sourdough garlic knots in a square baking pan. There is half a head of garlic next to the pan.
Sourdough Garlic Knots
These Sourdough Discard Garlic Knots are soft, pillowy, and slathered with plenty of garlicky, buttery goodness. Made with no yeast, this easy sourdough discard recipe is ready the same day. It's the perfect appetizer or side dish for any meal!
Get the recipe
A small plate of sourdough garlic knots garnished with grated parmesan cheese.

13. Irish Soda Bread

A loaf of sourdough Irish soda bread cut into slices. One of the slices has butter on it and there is a butter knife laying next to the loaf.
Sourdough Irish Soda Bread
This Sourdough Irish Soda Bread turns leftover sourdough discard into a classic St. Patrick’s Day quick bread with a soft, tender crumb and golden crust.
Get the recipe
A loaf of sourdough Irish soda bread cut into slices. One of the slices has butter on it and there is a butter knife laying next to the loaf.

13 Savory Sourdough Discard Recipes

  1. Pizza Dough
  2. Grilled Pizza
  3. Hamburger Buns
  4. Tortillas
  5. Pasta
  6. Naan Bread
  7. Pita Bread
  8. Whole Wheat Crackers
  9. Cheese Crackers
  10. Buttermilk Biscuits
  11. Soft Pretzels
  12. Garlic Knots
  13. Irish Soda 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].

Frequently Asked Questions

Can I use sourdough discard straight from the fridge?

Yes, you can use sourdough discard directly from the fridge. In most recipes, its temperature won't matter much. If the recipe needs the discard for rising, it might just take a bit longer to ferment.

How long can I keep sourdough discard in the fridge before using it?

You can usually store sourdough discard in the fridge for about two weeks before using it in recipes. However, I've used discard that's a month old and it still worked fine. Just make sure it doesn't look or smell spoiled, and feel free to experiment to find what works best for you!

How can I tell if my sourdough discard is still good to use?

Good sourdough discard won't show mold and won't smell musty. It might have a slight alcohol smell, which is normal. Sometimes it develops a gray liquid called "hooch" on top, a sign the yeast are hungry. Hooch is safe to mix back into the starter and does not mean the discard is bad.

Sourdough Soft Pretzels (or Pretzel Bites)

These Sourdough Soft Pretzels have a classic salted pretzel flavor and chew but with a tangy sourdough twist. Made with no yeast, this easy sourdough discard recipe is ready for snacking the same day.

A plate of sourdough soft pretzels with honey mustard dipping sauce.

The first time I tried homemade soft pretzels was several years ago in a food science class in college. I loved them so much, I started making them at home.

Lately, I’ve been craving pretzels and realized it’s been ages since I last made them. Since I’ve been baking with sourdough a lot these days, I thought it’d be fun to try using some in my favorite soft pretzel recipe.

These sourdough soft pretzels are made with either active starter or discard - no yeast needed. They’re perfectly soft and chewy, with that classic salty pretzel flavor and just a hint of sourdough tang.

The best part? These pretzels can be made the same day or fermented overnight in the refrigerator for even more flavor and convenience.

Stick to the classic salted pretzel or get creative with toppings like cinnamon sugar or everything bagel seasoning - you really can't go wrong.

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

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

Ingredients & Substitutions

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

  • Sourdough Discard- Use fresh (less than a week old) sourdough discard or active starter for the best results.
  • All-Purpose Flour- Provides a soft texture, making the pretzels easy to tear and chew. For a chewier texture, try bread flour or a small amount of whole wheat flour (you may need to adjust hydration slightly).
  • Water- Warm water (around 80-90°F) helps make the yeast more active.
  • Butter- Adds a rich flavor and tenderness to the dough.
  • Granulated Sugar- Balances flavor with a hint of sweetness and feeds the yeast. You can swap this with an equal amount of brown sugar or honey if desired.
  • Kosher Salt- I use Diamond Crystal Kosher Salt. If substituting with table salt or Morton's in the dough, use half the volume or measure by weight. Pretzel salt or coarse kosher salt works well for seasoning.
  • Baking Soda- Used in the water bath to help the pretzels achieve their brown color and classic flavor.
  • Egg Yolk- A light brush of egg yolk before baking gives the pretzels a glossy finish and helps the salt stick.
The ingredients to make sourdough discard soft pretzels. Each ingredient is labeled with text. They include egg yolk, sugar, baking soda, kosher salt, butter, sourdough discard, water, and all-purpose flour.

Topping Ideas

Take these soft sourdough pretzels to the next level by getting creative with toppings. Here are a few of my favorites:

  • Everything Bagel Seasoning
  • Cinnamon Sugar- brush with melted butter instead of egg wash
  • Parmesan Herb - serve with basil pesto
  • Jalapeno Cheddar
  • Pepperoni Pizza- dip in marinara sauce

Tips for Success

  • Measure ingredients by weight. This recipe was tested with weight measurements (grams). For best results, use a food scale.
  • Use fresh discard. For the best rise, use discard that's less than one week old. If yours is older, go with active starter instead.
  • Find a warm spot. Yeast loves warmth. If your kitchen's cool, place the dough in the oven with the light on during bulk fermentation.
  • Handle shaped pretzels gently. Avoid excessive handling before boiling and baking to help them keep their shape.
  • Don't overbake. Aim for a dark brown crust, but don’t let them get too crunchy or dry.

How to Make Sourdough Soft Pretzels

Here is how to make sourdough soft pretzels with discard.

Mix the Dough

  • In a large mixing bowl, whisk together the water, sourdough discard, and sugar until dissolved.
  • Add the flour, butter, and kosher salt and mix until a cohesive dough forms.
Water, sourdough discard, and sugar whisked together in a blue mixing bowl.
Sourdough soft pretzel dough in a blue mixing bowl.

Knead the Dough

  • Turn the sourdough pretzel dough out onto a lightly floured surface and knead for 8-10 minutes or until smooth and elastic.
Sourdough soft pretzel dough on a lightly floured counter before being kneaded.

Bulk Fermentation

  • Return the kneaded dough to the mixing bowl and let it rise in a warm place (about 75°F) for 4 hours or until it doubles in size.
Soft sourdough pretzel dough in a blue mixing bowl after being kneaded.
Sourdough discard soft pretzel dough after rising in a blue mixing bowl.

Shape the Dough

  • Once the dough has risen, turn it out onto a lightly floured surface.
  • Divide it into 8 equal pieces (about 130 grams each).
  • Roll each piece into a 24-inch rope.
  • Form each rope into a pretzel by making a U-shape, twisting the ends around each other, and pressing them onto the bottom of the U.

🥨 For Sourdough Pretzel Bites: Divide the dough into 4 equal pieces and roll each piece out into a 24-inch rope. Cut each rope into 12 2-inch pieces (about 22 grams each) for a total of 48 pretzel bites. Bake at 400℉ (lower temperature) for 12-15 minutes.

A rope of sourdough soft pretzel dough in a U-shape on a counter.
A rope of sourdough soft pretzel dough with the ends twisted around each other to look like a ribbon.
Sourdough soft pretzel dough shaped into a pretzel on a counter.

Proof

  • Place the shaped pretzels onto a baking sheet lined with parchment paper.
  • Cover and let proof for 1 hour.
Sourdough soft pretzels on a parchment-lined baking sheet after proofing.

Boil the Pretzels

  • Preheat the oven to 450°F.
  • Prepare a water bath by bringing 10 cups of water and ⅔ cup of baking soda to a boil in a large, shallow saucepan.
  • Once the water bath is boiling, carefully place each pretzel into the water, one at a time, for about 30 seconds each. Use a large spatula to transfer the boiled pretzels back to the baking sheet.
A soft pretzel boiling in a baking soda water bath.

Season the Pretzels

  • In a small bowl, whisk together the egg yolk and water to make an egg wash.
  • Brush the pretzels with the egg wash and sprinkle them generously with coarse salt.
Boiled soft pretzels brushed with egg yolk wash and sprinkled with salt on a parchment-lined baking sheet.

Bake the Pretzels

  • Bake the pretzels for 12-15 minutes or until they develop a dark brown crust.
  • Allow the pretzels to cool for 10 minutes before serving warm with mustard, cheese sauce, or melted butter. Enjoy!
Baked sourdough soft pretzels on a parchment-lined baking sheet.

Baker's Timeline

Here’s an example of a schedule you can follow to make these sourdough soft pretzels the same day!

  • 8:00-8:15 AM: Mix the dough and knead for 10 minutes.
  • 8:15 AM-12:15 PM (Varies): Bulk fermentation.
  • 12:15-12:30 PM: Divide and shape into pretzels.
  • 12:30-1:30 PM: Let the pretzels proof. In the meantime, preheat the oven and prepare the water bath.
  • 1:30-1:45 PM: Boil the pretzels, brush with egg wash, and season with salt.
  • 1:45-2:00 PM: Bake the pretzels.

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

How to Store

Let your pretzels cool completely before storing them in an airtight container. They’ll stay fresh at room temperature for up to 3 days or can be frozen for up to 2 months.

Note that the salt on top can draw moisture from the air and melt, making the pretzels soggy. For the best texture, enjoy them fresh or freeze them.

Leftover pretzels can be refreshed by reheating them in the oven at 350°F for a few minutes to restore their crispness.

A piece of a sourdough soft pretzel being dipped in a small bowl of honey mustard.
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 sourdough soft pretzels with honey mustard dipping sauce.
Print Pin Save
5 from 14 votes

Sourdough Soft Pretzels

These Sourdough Soft Pretzels have a classic salted pretzel flavor and chew but with a tangy sourdough twist. Made with no yeast, this easy sourdough discard recipe is ready for snacking the same day.
Course Snack
Cuisine German
Prep Time 5 hours 45 minutes
Cook Time 15 minutes
Total Time 6 hours
Servings 8 pretzels
Calories 343kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Pretzel Dough Ingredients

  • 1 ¼ cups (300 grams) warm water 80-90℉
  • ½ cup (113 grams) sourdough starter discard 100% hydration
  • 1 tablespoon (12 grams) granulated sugar
  • 4 ¾ cups (565 grams) all-purpose flour
  • 4 tablespoons (57 grams) unsalted butter melted
  • 1 tablespoon (12 grams) kosher salt

Other Ingredients

  • 10 cups water
  • ⅔ cup baking soda
  • 1 large egg yolk + 1 tablespoon water for egg wash
  • Pretzel salt or coarse kosher salt for sprinkling on top

Instructions

  • In a large mixing bowl, whisk together the water, sourdough discard, and sugar until dissolved. Add the flour, butter, and kosher salt and mix until a cohesive dough forms.
    1 ¼ cups (300 grams) warm water, ½ cup (113 grams) sourdough starter discard, 1 tablespoon (12 grams) granulated sugar, 4 ¾ cups (565 grams) all-purpose flour, 4 tablespoons (57 grams) unsalted butter, 1 tablespoon (12 grams) kosher salt
  • Turn the dough out onto a lightly floured surface and knead for 8-10 minutes or until smooth and elastic.
  • Return the kneaded dough to the mixing bowl and let it rise in a warm place (about 75°F) for 4-6 hours or until it doubles in size.
  • Once the dough has risen, turn it out onto a lightly floured surface. Divide it into 8 equal pieces (about 130 grams each). Roll each piece into a 24-inch rope. Form each rope into a pretzel by making a U-shape, twisting the ends around each other, and pressing them onto the bottom of the U.
  • Place the shaped pretzels onto a baking sheet lined with parchment paper. Cover and let proof for 1 hour.
  • Preheat the oven to 450°F. Prepare a water bath by bringing 10 cups of water and ⅔ cup of baking soda to a boil in a large, shallow saucepan.
    10 cups water, ⅔ cup baking soda
  • Once the water bath is boiling, carefully place each pretzel into the water, one at a time, for about 30 seconds each. Use a large spatula to transfer the boiled pretzels back to the baking sheet.
  • In a small bowl, whisk together the egg yolk and water to make an egg wash. Brush the pretzels with the egg wash and sprinkle them generously with coarse salt.
    1 large egg yolk + 1 tablespoon water, Pretzel salt or coarse kosher salt
  • Bake the pretzels for 12-15 minutes or until they develop a dark brown crust.
  • Allow the pretzels to cool for 10 minutes before serving warm with mustard, cheese sauce, or melted butter. Enjoy!

Notes

  • For Pretzel Bites: Divide the dough into 4 equal pieces and roll each piece out into a 24-inch rope. Cut each rope into 12 2-inch pieces (about 22 grams each) for a total of 48 pretzel bites. Bake at 400℉ (lower temperature) for 12-15 minutes.
  • Storage: Store leftover pretzels in an airtight container for up to 3 days or freeze for up to 2 months. Note that the salt on top can draw moisture from the air and melt, making the pretzels soggy. For the best texture, enjoy them fresh or freeze them.
  • Make Ahead: Shape and refrigerate pretzels for up to two days, or pause bulk fermentation by chilling the dough.
  • Note: This recipe was written and tested using weight measurements (grams) instead of volume measurements (cups). For best results, use a food scale when making these sourdough pretzels.

Nutrition

Serving: 1pretzel | Calories: 343kcal | Carbohydrates: 61g | Protein: 11g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 27mg | Sodium: 843mg | Potassium: 29mg | Fiber: 3g | Sugar: 2g | Calcium: 7mg | Iron: 0.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Discard Garlic Knots (No Yeast)

These Sourdough Discard Garlic Knots are soft, pillowy, and slathered with plenty of garlicky, buttery goodness. Made with no yeast, this easy sourdough discard recipe is ready the same day. It's the perfect appetizer or side dish for any meal!

A small plate of sourdough garlic knots garnished with grated parmesan cheese.

Garlic knots are a staple of New York City pizzerias. I first tried them many years ago during a trip with friends and instantly fell in love with their buttery, garlicky flavor.

In Massachusetts, pizza shops often offer garlic bread instead of garlic knots. So, inspired by my quest to make as many things as possible with my discard, I decided to try making homemade sourdough garlic knots.

These sourdough discard garlic knots, made without additional yeast, can be prepared the same day or made ahead of time. They're coated with garlic butter both before and after baking for irresistible, pull-apart rolls.

Today, I’m walking you through how to make sourdough discard garlic knots with no yeast, including which ingredients to use, tips for success, and some ideas for what to serve with this versatile side dish and appetizer.

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

  • Don't use old discard. We've all been there - pulling a jar of sourdough discard out of the back of the refrigerator and thinking, "How long has this been in here?" As this recipe relies on the discard for leavening, it's best to use some that is less than two weeks old.
  • Measure ingredients by weight. This recipe was developed using weight measurements (grams) rather than volume measurements. For best results, I recommend using a kitchen scale to accurately weigh ingredients.
  • Use minimal additional flour. You want to use just enough flour to prevent the dough from sticking without adding so much that it becomes dry.
  • Find a warm place in your kitchen. Yeast thrives in a warm environment (around 75-80°F). If your kitchen is cool, place the dough in the oven with the light on during bulk fermentation to speed the process up.
  • Make ahead. Fit these sourdough garlic knot rolls into your busy schedule by allowing them to proof in the refrigerator after shaping for up to two days. You can also pause bulk fermentation by sticking the dough in the refrigerator.

Ingredient Notes

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

  • Sourdough Discard- Both unfed starter and active sourdough starter work well in this recipe. I keep a jar of sourdough starter discard in my refrigerator specifically for recipes like this one. It comes from my 100% hydration sourdough starter made with whole wheat flour. Need help with your starter? Check out my guide on how to make sourdough starter from scratch.
  • All-Purpose Flour- Using all-purpose flour results in softer garlic knots compared to those made with bread flour, which tend to be slightly chewier. If you prefer, you can easily substitute all-purpose flour for bread flour in this recipe.
  • Water- Use warm water (80-90°F) to encourage yeast activity.
  • Butter- Incorporating butter into the dough yields garlic knots with a soft, flaky, pull-apart texture. Brushing the knots with garlic butter both before and after baking makes them extra delicious and flavorful. You can swap butter for olive oil if preferred.
  • Granulated Sugar- Adds a hint of sweetness to the garlic knot dough that balances out the salty, savory flavor of the garlic butter.
  • Kosher Salt- Enhances flavor. Use half the amount or measure by weight when substituting with table salt.
  • Garlic Powder- Adding a small amount of garlic powder into the dough subtly infuses the knots with garlic flavor. Additionally, I opt for garlic powder in the garlic butter for a milder taste. However, if preferred, you can use minced fresh garlic or roasted garlic in the garlic butter for a stronger garlic punch.
  • Italian Seasoning- Feel free to customize the garlic butter mixture with your favorite dried herbs like basil, oregano, or parsley.
The ingredients to make sourdough garlic knots. Each ingredient is labeled with text. They include garlic powder and dried herbs, sourdough discard, butter, all-purpose flour, water, kosher salt, and sugar.

How to Make Sourdough Discard Garlic Knots

Here is how to make quick sourdough garlic knots with discard.

Mix the Dough

  • In a large mixing bowl, combine the flour, water, sourdough discard, melted butter, sugar, kosher salt, and garlic powder. Mix until a cohesive dough forms.
Sourdough garlic knot dough in a large blue mixing bowl.

Knead the Dough

  • Transfer the dough onto a lightly floured work surface. Knead by hand for 10-15 minutes until smooth. The dough will be slightly sticky - use minimal additional flour while kneading to prevent sticking.
  • Alternatively, knead using a stand mixer fitted with a dough hook attachment if preferred.
Sourdough garlic knot dough in a blue mixing bowl after being kneaded.

Bulk Fermentation

  • Return the kneaded dough to the mixing bowl and cover it with a damp towel or plastic wrap.
  • Allow the dough to rise in a warm area (around 75°F) for approximately 4 hours or until it doubles in size.
Sourdough garlic knot dough in a blue mixing bowl after bulk fermentation.

Shape

  • Once the dough has doubled in size, transfer it to a lightly floured surface.
  • Shape it into a rectangular form and divide it into 12 equal strips (about 75 grams each).
  • Roll each strip into an 8-inch rope and tie each rope into a knot, tucking the ends back into the center.
  • You can very lightly dust each rope with flour to make tying the knots easier, preventing them from sticking to themselves.
The dough stretched out into a rectangle on a butcher block countertop.
The rectangular dough cut into thin strips.
A rope of sourdough garlic knot dough.
A rope of dough with two ends crossed over each other, making a ribbon-like shape.
The dough rope tied in a knot with both ends sticking out.
A shaped sourdough garlic knot.

Proof

  • Arrange the knots on a parchment-lined baking sheet or in a baking pan.
  • Cover and let them proof for 1 hour.
Eight sourdough garlic knots on a parchment-lined baking sheet and nine garlic knots in a buttered square baking pan.
The sourdough garlic knots after proofing.

Make the Garlic Butter

  • About 20 minutes before the proofing is complete, preheat the oven to 400°F.
  • Mix together the melted butter, garlic powder, Italian seasoning, and kosher salt in a small bowl to prepare the garlic butter.
A mixture of melted butter, kosher garlic powder, Italian seasoning, and kosher salt in a stainless steel pot with a blue basting brush in it.

Bake the Garlic Knots

  • Brush the knots with the prepared garlic butter, saving some for brushing after baking.
  • Bake in the preheated oven for 20-25 minutes or until golden brown.
Buttered garlic knots on a parchment-lined baking sheet before baking.

Serve

  • Allow the garlic knots to cool for 10 minutes before serving.
  • Brush them with additional garlic butter and top with grated parmesan cheese and fresh parsley, if desired. Serve warm.
The finished sourdough garlic knots basted with more garlic butter and garnished with parmesan cheese piled on a small plate.

Sample Baker's Schedule

Craving homemade garlic knots but short on time? This same-day sourdough discard garlic knots recipe is here for you! Starting at noon, follow this schedule to enjoy buttery, tangy garlic rolls just in time for dinner.

  • 12:00-12:15 PM: Mix the dough and knead for 10-15 minutes.
  • 12:15-4:15 PM: Cover the dough and let it rise in a warm environment for about 4 hours.
  • 4:15-4:30 PM: Shape the dough into knots.
  • 4:30-5:30 PM: Proof the knots.
  • 5:30-5:55 PM: Bake the knots.
  • 5:55-6:05 PM: Cool, brush with more garlic butter, and enjoy!

Please note that this timeline is a general guide and may vary based on the temperature of your kitchen and the strength and age of your sourdough starter. Adjust the timeline as needed to fit your schedule.

Sourdough garlic knots in a square baking pan. There is half a head of garlic next to the pan.

What to Serve with Sourdough Discard Garlic Knots

These easy sourdough discard garlic knots are the perfect side dish for a variety of meals.

Pair them with sourdough discard pizza dough on pizza night, serve them with spinach Caprese salad or buffalo chicken Caesar salad, or dip them in homemade marinara sauce with meatballs.

How to Store

Store leftover garlic knots in an airtight container at room temperature for 2-3 days. After a few days, the knots will begin to dry out so it's best to freeze them for longer-term storage.

To freeze, place garlic knots in a single layer on a baking sheet until solid, then transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 2 months.

Sourdough garlic knots garnished with grated parmesan cheese on a small plate.

Frequently Asked Questions

Why didn't my dough rise properly?

If your dough didn't rise properly, it could be due to issues with your discard. Ensure you're using sourdough discard that is only 1-2 weeks old. Additionally, if your sourdough starter is still young, the discard may not be strong enough to properly rise the dough yet.

How long does sourdough discard last in the refrigerator?

Sourdough discard is best used within 1-2 weeks, but it can still be used after this time. After a couple of weeks, you may notice a gray liquid called hooch on top, which is safe to eat and indicates the yeast is running low on food.

How can I adjust the recipe if my dough is too sticky or too dry?

If your dough is too sticky, add a small amount of flour until it reaches the desired consistency, but remember it should still be slightly sticky when kneading. Use minimal flour to make it easier to work with. If it's too dry, add a small amount of water instead.

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 small plate of sourdough garlic knots garnished with grated parmesan cheese.
Print Pin Save
5 from 3 votes

Sourdough Discard Garlic Knots

These Sourdough Discard Garlic Knots are soft, pillowy, and slathered with plenty of garlicky, buttery goodness. Made with no yeast, this easy sourdough discard recipe is ready the same day. It's the perfect appetizer or side dish for any meal!
Course Bread, Side Dish
Cuisine American
Prep Time 5 hours 40 minutes
Cook Time 25 minutes
Total Time 6 hours 5 minutes
Servings 12 garlic knots
Calories 243kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Garlic Knot Ingredients

  • 3 ¾ cups (460 grams) all-purpose flour
  • 1 cup + 2 tablespoons (270 grams) warm water 80-90℉
  • ½ cup (100 grams) sourdough starter discard use "fresh" discard (less than one week old) or active sourdough starter
  • 4 tablespoons (56 grams) unsalted butter melted
  • 1 tablespoon (12 grams) granulated sugar
  • 2 teaspoons (10 grams) kosher salt
  • ¼ teaspoon garlic powder

Garlic Butter Ingredients

  • 6 tablespoons (84 grams) unsalted butter melted
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • ½ teaspoon kosher salt

Instructions

  • In a large mixing bowl, combine the flour, water, sourdough discard, melted butter, sugar, kosher salt, and garlic powder. Mix until a cohesive dough forms.
    3 ¾ cups (460 grams) all-purpose flour, 1 cup + 2 tablespoons (270 grams) warm water, ½ cup (100 grams) sourdough starter discard, 4 tablespoons (56 grams) unsalted butter, 1 tablespoon (12 grams) granulated sugar, 2 teaspoons (10 grams) kosher salt, ¼ teaspoon garlic powder
  • Transfer the dough onto a lightly floured work surface. Knead by hand for 10-15 minutes until smooth and elastic. The dough will be slightly sticky - use minimal additional flour while kneading to prevent sticking. Alternatively, knead using a stand mixer fitted with a dough hook attachment if preferred.
  • Return the kneaded dough to the mixing bowl and cover it with a damp towel or plastic wrap. Allow the dough to rise in a warm area (around 75°F) for approximately 4 hours or until it doubles in size.
  • Once the dough has doubled in size, transfer it to a lightly floured surface. Shape it into a rectangular form and divide it into 12 equal strips (about 75 grams each). Roll each strip into an 8-inch rope and tie each rope into a knot, tucking the ends back into the center. You can very lightly dust each rope with flour to make tying the knots easier, preventing them from sticking to themselves.
  • Arrange the knots on a parchment-lined baking sheet or in a baking pan. Cover them and let them proof for 1 hour.
  • About 20 minutes before the proofing is complete, preheat the oven to 400°F. Mix together the melted butter, garlic powder, Italian seasoning, and kosher salt in a small bowl to prepare the garlic butter.
    6 tablespoons (84 grams) unsalted butter, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, ½ teaspoon kosher salt
  • Brush the knots with the prepared garlic butter, saving some for brushing after baking. Bake in the preheated oven for 20-25 minutes or until golden brown.
  • Allow the garlic knots to cool for 10 minutes before serving. Brush them with additional garlic butter and top with grated parmesan cheese and fresh parsley, if desired. Serve warm.

Notes

  • Please note: This recipe was developed using weight measurements (grams) rather than volume measurements. For best results, I recommend using a kitchen scale to accurately weigh ingredients.
  • Make Ahead: After shaping, the knots can be covered and refrigerated for up to two days. When ready to bake, remove the knots from the refrigerator and let them sit at room temperature for 1-2 hours to allow them to proof.
  • Storage: Store leftover garlic knots in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Refresh leftover knots in a 350°F for 5-10 minutes or until warmed through.

Nutrition

Serving: 1garlic knot | Calories: 243kcal | Carbohydrates: 34g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 25mg | Sodium: 416mg | Potassium: 21mg | Fiber: 1.5g | Sugar: 1g | 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.

Easy Sourdough Discard Irish Soda Bread

This Sourdough Irish Soda Bread turns leftover sourdough discard into a classic St. Patrick’s Day quick bread with a soft, tender crumb and golden crust.

A loaf of sourdough Irish soda bread cut into slices. One of the slices has butter on it and there is a butter knife laying next to the loaf.

St. Patrick’s Day has always been one of my favorite holidays.

Growing up near Boston, with its strong Irish community, I loved seeing all the festivities. And as a foodie, it’s the one day I get to indulge in corned beef and cabbage, a meal I only eat once a year.

Of course, no boiled dinner is complete without a slice of Irish soda bread. And being a sourdough blogger, I just had to add sourdough discard!

This is the third version of my recipe. I love revisiting it each year to see how I can make it even better. This time, I added a bit of butter for extra moisture and flavor. I have to say, it’s my favorite version yet.

I can’t wait to enjoy it on St. Patrick’s Day! And I hope you give it a try and enjoy it, too.

Looking for more holiday-inspired sourdough? Check out my green (matcha), beer, and jalapeño cheddar sourdough breads.

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

Ingredients & Substitutions

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

  • Sourdough Discard- Adds a subtle tang and slight acidity that helps leaven the bread.
  • All-Purpose Flour- Keeps the crumb tender. You can swap up to ¼ with whole wheat flour for a nuttier flavor, but you may need to add a splash more buttermilk if the dough feels dry.
  • Buttermilk- Adds moisture and tang, and reacts with baking soda to help the bread rise. No buttermilk? Stir 1 tablespoon lemon juice or white vinegar into 1 cup milk and let sit 5–10 minutes.
  • Baking Soda- Reacts with the buttermilk to make the bread rise.
  • Butter- A little melted butter adds flavor and keeps the bread moist.
  • Kosher Salt- Enhances the overall flavor.
  • Mix-Ins- Optional. Try raisins, currants, caraway seeds, or a bit of orange zest.
The ingredients to make sourdough Irish soda bread. Each ingredient is labeled with text. They include baking soda, butter, all-purpose flour, salt, buttermilk, sourdough discard, and raisins.

Tips for Success

  • Measure ingredients accurately. Use a kitchen scale to measure ingredients by weight for best results.
  • Use fresh baking soda. Check the expiration date of your baking soda for optimal leavening.
  • Don't overwork the dough. Avoid overmixing the dough, as this can lead to a tough, overly dense texture in the finished bread.
  • Scoring is optional. You can score a cross on top for a traditional look, but this soft, sticky dough bakes beautifully without it.
  • Check for doneness. Use a food thermometer to check the internal temperature of the bread. It should reach 190°F when fully baked and sound hollow when knocking on the bottom of the loaf.
  • Cool before slicing. Allow the bread to cool on a wire rack before slicing to prevent the bread from becoming gummy.

How to Make Sourdough Irish Soda Bread

Follow these step-by-step photos to see exactly how to make Irish soda bread with sourdough discard. More detailed instructions can be found in the recipe card below.

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

The dry ingredients being whisked together in a bowl.

Step 2: Whisk wet ingredients. In a separate bowl, whisk together the buttermilk, sourdough discard, and melted butter.

Buttermilk, sourdough discard, and melted butter whisked together in a bowl.

Step 3: Make dough. Pour the wet ingredients into the dry ingredients and gently mix until a soft, shaggy dough forms. Fold in the raisins or currants if using.

Sourdough Irish soda bread dough mixed together in a bowl.

Step 4: Shape loaf. Transfer the dough to the prepared pan and shape it into a round loaf.

Sourdough Irish soda bread dough on a parchment-lined baking sheet.

Step 5: Bake the bread. Bake for 40–50 minutes at 400°F. Let the bread cool on a wire rack for at least 30 minutes before slicing.

A baked loaf of sourdough discard Irish soda bread on a parchment-lined baking sheet.

How to Store

Store sourdough Irish soda bread in an airtight container at room temperature for up to 3 days.

For longer storage, slice and freeze for up to 3 months. Thaw at room temperature and warm slices in the oven or toaster before serving.

Serving Suggestions

Sourdough Irish soda bread pairs perfectly with corned beef and cabbage and other cozy winter meals. You can also serve it warm with homemade butter and jam for an easy breakfast or snack.

A whole loaf of sourdough Irish soda bread on a wooden cutting board with a white cloth napkin next to 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 Discard Recipes

📖 Recipe

A loaf of sourdough Irish soda bread cut into slices. One of the slices has butter on it and there is a butter knife laying next to the loaf.
Print Pin Save
5 from 3 votes

Sourdough Irish Soda Bread

This Sourdough Irish Soda Bread turns leftover sourdough discard into a classic St. Patrick’s Day quick bread with a soft, tender crumb and golden crust.
Course Bread, Side Dish
Cuisine Irish
Prep Time 15 minutes
Cook Time 45 minutes
Cool Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12 slices
Calories 210kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Instructions

  • Preheat your oven to 400°F. Line a rimmed baking sheet or cast iron skillet with parchment paper.
  • In a large mixing bowl, whisk together the all-purpose flour, kosher salt, and baking soda until well combined.
    4 cups (480 grams) all-purpose flour, 1 teaspoon baking soda, 2 teaspoon2 Diamond Crystal Kosher Salt
  • In a separate bowl, whisk together the buttermilk, sourdough discard, and melted butter until smooth.
    1 ¾ cups buttermilk, ½ cup (100 grams) sourdough starter discard, 4 tablespoons unsalted butter
  • Create a well in the center of the dry ingredients and pour in the wet ingredients. Using a rubber spatula, gently fold everything together until just combined and no dry pockets remain. The dough will be soft, shaggy, and slightly sticky. If using raisins or currants, fold them in at this stage.
    1 cup raisins or currants
  • Transfer the dough to the prepared baking sheet or skillet and gently shape it into a round loaf. If you like, you can score the top with a sharp knife to make the traditional cross, but it’s not necessary—the bread bakes beautifully without it.
  • Bake for 40–50 minutes, or until the loaf is golden brown and the internal temperature reaches 190°F. If the top begins browning too quickly, loosely tent it with aluminum foil.
  • Transfer the bread to a wire rack and let it cool for about 30 minutes before slicing. Serve warm or room temperature.

Notes

  • Buttermilk Substitution: Mix 2 tablespoons of lemon juice or white vinegar with 2 cups of regular milk and let sit for 5-10 minutes. Use 1 ¾ cups of this mixture in the recipe.
  • Storage: Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1slice | Calories: 210kcal | Carbohydrates: 35.5g | Protein: 7g | Fat: 4.5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 12.5mg | Sodium: 324mg | Potassium: 49mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.5mg | Calcium: 51mg | Iron: 2.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Discard Pizza Dough (No Yeast)

This Sourdough Discard Pizza Dough requires no yeast and is ready the same day! It’s made with just 4 ingredients and uses nearly 2 cups of unfed starter for a tangy, flavorful pizza crust.

A stretched out sourdough discard pizza dough on a pizza peel.

This sourdough discard pizza dough is the recipe that really changed everything for me.

When I first started my blog, I didn’t really have a niche. But then this pizza dough took off on Pinterest, and more and more people started finding my sourdough recipes.

That’s when I realized - I loved baking with sourdough. And so did you!

So I leaned in and started creating more sourdough recipes, from creative ways to use up discard to sourdough loaves and everything in between.

I still make this pizza dough all the time because it’s just so easy. It’s made with only four ingredients (flour, water, salt, and nearly two cups of sourdough discard) and no added yeast.

The discard adds flavor and speeds up fermentation, so it’s ready the same day. This recipe also uses the stretch and fold method, so there’s no kneading involved.

It’s been a staple in my kitchen for years, and based on the feedback I’ve gotten, it’s become a favorite for so many of you too.

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

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

⭐ What Readers Are Saying

  • “I love your recipe! Comes out perfect every time.” ⭐⭐⭐⭐⭐ - Brandy
  • “My family absolutely loves this pizza dough!!” ⭐⭐⭐⭐⭐ - Makayla
  • “Made this recipe same day and had one fermented for 5 days. Everyone loveeeeeed the fermented pizza! The same day pizza came out more thin crust. But the fermented one was so full of bubbles and flavor!!! I used Parchment Paper to roll out on given its texture. Hands down will be making this again but definitely ahead of time in the week to let it get happy.” - Theresa 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- This recipe uses a generous amount of sourdough discard to help speed up fermentation and add that signature sourdough tang. For best results, use discard that’s less than 7–10 days old, or substitute with active sourdough starter if you prefer.
  • Bread Flour- Bread flour is ideal for pizza dough because of its higher protein content, which helps build gluten and gives the crust a chewy, satisfying texture. You can use all-purpose flour instead, but the crust may be a little softer. Prefer whole grains? Try my 100% whole wheat sourdough pizza dough recipe!
  • Water- Use water that’s around 80-90°F to encourage fermentation and help the dough come together smoothly. This dough has a higher hydration level and can feel sticky - especially if you’re new to sourdough. If you want something easier to handle, reduce the water to 250 grams.
  • Kosher Salt- I use Diamond Crystal Kosher Salt (2.8g per teaspoon). If you're using Morton’s kosher salt or table salt, reduce the volume by half or measure by weight to avoid oversalting.
The ingredients to make sourdough discard pizza dough on a butcher block countertop. Each ingredient is labeled with text. They include bread flour, sourdough discard, water, and kosher salt.

Topping Ideas

This sourdough discard pizza dough is perfect for any topping. Try these ideas:

Tips for Success

  • Weigh your ingredients. For the most consistent results, use a kitchen scale to measure your ingredients. If you're using measuring cups, spoon the flour into the cup and level it off - don’t scoop!
  • Use fresh discard or active starter. For best texture and rise, use discard that's less than 7–10 days old. You can also use active sourdough starter if you have some ready.
  • Find a warm spot for bulk fermentation. Sourdough loves warmth! Aim for around 75–80°F. If your kitchen is chilly, try placing the covered dough in your oven with just the light on.
  • Stretch the dough by hand. Skip the rolling pin—gently stretch the dough using your hands to keep those beautiful air bubbles intact.
  • Flour as needed while shaping. Lightly dust your hands and work surface with flour to prevent sticking while stretching the dough. It’ll make shaping much easier and help avoid tearing.
  • Bake right after topping. Once your pizza is assembled, bake it right away. Letting it sit too long can lead to a soggy crust.

How to Make Sourdough Discard Pizza Dough

This step-by-step guide (with photos) walks you through how to make sourdough discard pizza dough with just 4 simple ingredients - no yeast required!

Step 1: Mix the dough. In a large bowl, mix bread flour, warm water, sourdough discard, and salt until no dry flour remains. Cover and let rest for 20 minutes.

Sourdough pizza dough in a silver mixing bowl.

Step 2: Stretch and fold. With damp hands, stretch one side of the dough up and fold it over. Rotate the bowl and repeat three more times. Flip the dough so the seam side is down. Cover and rest for 15 minutes. Repeat this process 4–6 times, resting between each set, until the dough is smooth and elastic.

The sourdough discard pizza dough being stretched upwards out of the bowl during a stretch and fold.
A piece of the pizza dough folded over itself in a silver mixing bowl.
Pizza dough after a series of stretch and folds.

Step 3: Bulk ferment. Cover the bowl and let the dough rise at room temperature (70–75°F) for 2–4 hours, or until doubled in size.

Pizza dough before bulk fermenting.
Pizza dough in a silver mixing bowl after bulk fermenting.

Step 4: Divide and shape. Turn the dough out onto a floured surface and divide it into two equal pieces. Shape each into a round ball by folding the edges toward the center, then flip seam-side down.

Pizza dough on a lightly floured countertop.
The pizza dough divided into two pieces on a countertop.
Pizza dough being folded like a letter during the shaping process.

Step 5: Proof. Place the dough balls on a floured surface or parchment. Cover and let rest for 15-20 minutes at room temperature, or refrigerate for up to 4 days for more flavor.

Two round pizza dough balls on a countertop.

Step 6: Stretch the dough. Place a dough ball on a floured surface or parchment. Lightly flour your hands and the dough to prevent sticking. Press about an inch from the edge to form a crust, then gently stretch and rotate until it reaches your desired size and thickness.

Step 7: Top and bake. Add your favorite sauce, cheese, and toppings. Bake using your preferred method - see the notes below for suggested cooking techniques.

Sourdough discard pizza dough stretched out on a parchment-lined pizza peel. The stretched dough is surrounded by bowls of ingredients such as cooked mushrooms, shredded mozzarella cheese, and tomato sauce.

Timeline for Making Same Day Sourdough Pizza Dough

If you're craving homemade pizza but forgot to plan ahead, this same day sourdough discard pizza dough recipe has you covered. Starting at noon, follow this timeline to have delicious, tangy pizza ready for dinner.

  • 12:00 PM: Mix the dough and let it rest for 20 minutes.
  • 12:20 PM: Perform the first set of stretch and folds.
  • 12:35-1:05 PM: Perform three additional sets of stretch and folds every 15 minutes.
  • 1:05-1:35 PM: Perform additional stretch and folds if needed until the dough appears smooth and feels elastic.
  • 1:35-3:35 PM: Cover the dough and let it rise in a warm environment for about 2 hours.
  • 3:35-3:50 PM: Divide the dough into 2 equal pieces and shape each piece into a ball.
  • 3:50-4:10 PM: Cover the dough balls and let them rest for 15-20 minutes.
  • 4:10-4:30 PM: Stretch each dough ball into a pizza crust.
  • 4:30-5:00 PM: Add pizza toppings, bake, and enjoy!

Please note that this timeline is a general guide and may vary based on the temperature of your kitchen and the strength and age of your sourdough starter. Adjust the timeline as needed to fit your schedule.

How to Store

  • Refrigerator- Wrap your dough tightly in plastic wrap and keep it in the fridge for up to 4 days. The flavor will develop more as it rests.
  • Freezer- For longer storage, wrap each dough ball in plastic wrap, then place them in a freezer-safe bag. Freeze sourdough pizza dough for up to 3 months. When you're ready to use one, thaw it in the fridge overnight.

Cooking Methods

Once your dough is stretched and topped, it's time to bake! Here are a few different ways you can cook your pizza at home:

  • Pizza Stone (Oven)- Preheat the oven to 550°F with a pizza stone. Transfer the pizza onto the stone and bake for 8-10 minutes until the crust is golden and crisp.
  • Sheet Pan (Oven)- Preheat to 500°F. Assemble the pizza on an oiled sheet pan and bake for 15 minutes until golden and bubbly.
  • Cast Iron Skillet (Oven)-  Preheat the skillet to 450°F. Add butter, place the dough in the skillet, top it, and bake for 45 minutes until crispy. Check out my full sourdough pizza in a cast iron skillet recipe for more detailed instructions!
  • Grill Pan (Grill)- Preheat the grill to 500°F. Place the pizza on a grill pan, turn the direct heat burner to low, close the lid, and cook for 8-10 minutes.
  • Directly on the Grill- Place the dough directly on the grill grates. Grill one side for 1-2 minutes, flip, add toppings, and cook another 2-3 minutes until the crust is crisp and cheese is melted. Keep a close eye on it - grilled pizza cooks fast!
Mushroom pizza on a parchment-lined wooden pizza peel. There is a white cloth napkin laid out next to the pizza.

Troubleshooting

My dough is too sticky. What should I do?

This dough is meant to be a little sticky, but it should still be manageable when generously dusted with flour. Don’t be afraid to use flour when handling and stretching the dough to prevent it from sticking. 

If it’s so sticky that you can’t work with it, your measurements may have been off slightly, or your sourdough discard might have been more liquidy than expected. If you notice this before bulk fermentation, try adding a little more flour to the dough to get it to the right consistency.

Why is my dough tearing when I stretch it?

If your dough tears while stretching, it could be that enough gluten wasn’t developed during the stretch and fold phase. 

It may also need more rest time - let it sit for 5-10 minutes to allow the gluten to relax. When stretching, handle it gently by pressing and pulling the edges outward, and let the dough rest if it resists.

Why isn't my dough rising?

If your dough isn't rising, it could be because your sourdough discard isn't active enough. Make sure you're using fresh discard (less than 7-10 days old) or an active starter. 

Also, check the temperature of your environment - yeast prefers warmth (around 75°F). If your kitchen is cold, try placing the dough in an oven with the light on or on top of a warm appliance.

Can I make sourdough pizza dough in a stand mixer?

Yes, you can use a stand mixer to make sourdough pizza dough. Fit the mixer with a dough hook and mix the dough on low speed until the ingredients come together. Once combined, increase the speed to medium and knead for about 5-7 minutes, or until the dough is smooth and elastic.

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

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

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

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

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

Let's Connect!

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

More Sourdough Pizza Recipes

📖 Recipe

Sourdough discard pizza dough stretched out on a pizza peel.
Print Pin Save
4.82 from 33 votes

Sourdough Discard Pizza Dough

This Sourdough Discard Pizza Dough requires no yeast and is ready the same day! It’s made with just 4 ingredients and uses nearly 2 cups of unfed starter for a tangy, flavorful pizza crust.
Course Bread
Cuisine American, Italian
Prep Time 4 hours 50 minutes
Cook Time 10 minutes
Total Time 5 hours
Servings 2 large pizza doughs
Calories 1264kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 4 ⅛ cups (500 grams) bread flour
  • 1 ¾ cups (400 grams) sourdough starter discard preferably "fresh" discard (less than 7-10 days old) or use active starter
  • 1 ¼ cups (300 grams) warm water 80-90°F
  • 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

Instructions

  • Mix Dough: In a large mixing bowl, combine the bread flour, warm water, sourdough starter discard, and kosher salt. Mix everything together until no dry flour remains and a cohesive dough forms. Cover the bowl and let the dough rest for 20 minutes.
    4 ⅛ cups (500 grams) bread flour, 1 ¾ cups (400 grams) sourdough starter discard, 1 ¼ cups (300 grams) warm water, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • Stretch & Folds: After 20 minutes, lightly wet your hands with water. Gently stretch one edge of the dough up and fold it over onto itself. Rotate the bowl 90 degrees and repeat, stretching and folding the dough a total of four times. After the fourth fold, flip the dough over so that the seam side is facing down. Cover the bowl again and let the dough rest for 15 minutes. Repeat the stretching and folding process for a total of 4-6 sets or until the dough appears smooth and feels elastic.
  • Bulk Fermentation: Cover the dough and allow it to rise in a warm environment (70-75°F) for about 2-4 hours. Note that it may take more or less time to rise depending on factors such as the warmth of your kitchen and the age of your discard. The dough should double in size and have noticeable gas bubbles forming on the surface. If your kitchen is cooler, consider placing the covered bowl inside an off oven with just the light on to provide gentle warmth.
  • Divide & Shape: Carefully turn the dough out onto a lightly floured work surface. Using a bench scraper, divide the dough into 2 equal pieces. Shape each piece by gently pulling the dough into a rough rectangle. Then, fold the top edge of the rectangle down towards the center, pressing lightly to seal. Repeat this process with the bottom edge, folding it up towards the center and pressing lightly to seal. Next, fold the left and right sides of the rectangle towards the center, overlapping slightly, and press lightly to seal. Finally, flip the dough over so that the seam side is facing down, and use your hands to gently shape it into a smooth, round ball.
  • Proof: Place the dough balls on a lightly floured surface or parchment paper and cover them with plastic wrap. Let them rest at room temperature for 15-20 minutes before using them for pizza. Alternatively, transfer it to the refrigerator for up to 4 days for a more tangy flavor or freeze it for up to 3 months.
  • Stretch: To stretch the dough, take one of the proofed dough balls and place it on a floured surface or a piece of parchment paper. Dust your hands and the dough lightly with flour as needed to prevent sticking while you work. Gently press down about an inch from the edge of the dough with your fingertips to create a crust, working your way around the dough, to start stretching it into a round shape. Continue to stretch the dough by gently pressing and pulling the edges outward, rotating the dough as needed, until you've reached your desired size and thickness for the pizza crust. If the dough starts to resist stretching or springs back, let it rest for a few minutes and then continue stretching.
  • Top and bake: Add your favorite sauce, cheese, and toppings, then bake the pizza using your preferred method. See the notes below for suggested cooking methods.

Video

Notes

  • Measure ingredients by weight. For the most accurate and consistent results, measure your ingredients by weight using a food scale. If using measuring cups for flour, spoon it into the cup rather than scooping it from the container.
  • Flour for stretching. Lightly dust your hands, the dough, and your surface with flour as needed while shaping to avoid sticking. This helps keep the dough easy to work with and prevents tearing.
  • Storage: Store dough in an airtight container for up to 4 days in the refrigerator or 3 months in the freezer.
  • Make Ahead: The dough develops more flavor the longer it sits in the refrigerator and can be made up to 4 days ahead.
  • Suggested Cooking Methods:
    • Pizza Stone in the Oven- Preheat the oven with a pizza stone inside to 550°F. Build the pizza on a pizza peel and transfer it directly onto the hot pizza stone. Cook pizza for approximately 8-10 minutes.
    • Sheet Pan in the Oven- Preheat oven to 500°F. Build pizza on the sheet pan, then transfer the baking sheet to the preheated oven. Bake pizza for 15 minutes.
    • Cast Iron Skillet (Oven)-  Preheat the skillet to 450°F. Add butter, place the dough in the skillet, top it, and bake for 45 minutes until crispy. Check out my full sourdough pizza in a cast iron skillet recipe for more detailed instructions!
    • Grill Pan on the Grill- Preheat grill to 500°F. Build pizza on a grill pan, then transfer the grill pan to the preheated grill. Turn down the middle burner to medium-low to prevent the bottom of the pizza from burning. Close the grill lid and cook for 8-10 minutes.
    • Directly on the Grill

Nutrition

Serving: 1whole pizza dough | Calories: 1264kcal | Carbohydrates: 254g | Protein: 42g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 0.5g | Sodium: 2017mg | Potassium: 350mg | Fiber: 8.5g | Sugar: 1g | Calcium: 60mg | Iron: 15.4mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

5-Ingredient Sourdough Discard Cheese Crackers (Quick & Easy!)

These Sourdough Discard Cheese Crackers are irresistibly crispy and packed with cheddar flavor. With just 5 simple ingredients, they’re an easy homemade snack that disappears fast.

A bowl of sourdough cheese crackers.

I can’t believe it’s already been two years since I first shared these sourdough cheese crackers!

Since then, they’ve become one of my most popular sourdough discard recipes. And for good reason. With just 5 ingredients, they’re quick, easy, and seriously taste like Cheez-Its. You really can’t go wrong.

Perfect for snacking, you might want to make a double batch because, trust me, they disappear fast. Even I’ll admit—I ate an entire batch myself when I recently retested them. Oops!

So, if you’ve got some extra sourdough discard in your fridge, grab a block of cheddar and give these irresistible crackers a try.

I promise you won’t regret it!

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

Ingredients & Substitutions

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

  • Sourdough Discard- Adds moisture and a subtle tang that pairs perfectly with the salty, savory cheese.
  • Cheddar Cheese- Freshly shredded cheddar gives the best flavor. You can swap in gouda, pepper jack, or another favorite cheese if preferred.
  • All-Purpose Flour- Provides structure and a tender texture. You can replace part of it with whole wheat flour for a heartier cracker.
  • Butter- Adds flavor and keeps the crackers tender. You can also use olive oil or another neutral oil if preferred.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal (2.8 g per teaspoon). Reduce to ¼ teaspoon if using Morton’s or table salt.
The ingredients to make sourdough cheese crackers. Each ingredient is labeled with text. They include cheddar cheese, sourdough discard, all-purpose flour, butter, and salt.

Flavor Variations

Change up the flavor! Here are some fun variations to try:

  • Minced jalapeño
  • Grated parmesan
  • Red pepper flakes
  • Garlic powder
  • Smoked paprika
  • Everything bagel seasoning
  • Dried herbs (such as oregano, rosemary, or thyme)

Tips for Success

  • Use block cheddar cheese. Grate your own cheese for the best flavor and texture. Pre-shredded cheese often contains anti-caking agents and other ingredients.
  • Chill the dough. Refrigerate for 30 minutes after mixing to relax the gluten and make rolling easier.
  • Dock the crackers. Poke a hole in the center of each cracker before baking to prevent them from puffing.
  • Watch the baking time. Outer crackers may bake faster. Check after 10–15 minutes and remove any done, then bake the rest a few more minutes.
  • Cool completely. Allow crackers to cool completely on the baking sheet before transferring to an airtight container to keep them crispy.

How to Make Sourdough Cheese Crackers

Follow these step-by-step photos to see how to make sourdough discard cheese crackers from scratch. For full instructions, check out the recipe card below.

Step 1: Make the dough. Mix the shredded cheddar, flour, and salt in a bowl. Add the sourdough discard and melted butter and knead until a smooth dough forms.

Shredded cheddar cheese tossed in flour in a mixing bowl.
Cheddar cheese sourdough cracker dough in a mixing bowl.

Step 2: Divide and chill. Divide the dough into four pieces, shape into rectangles, wrap, and chill for about 30 minutes.

Sourdough cheese cracker dough wrapped in plastic wrap.

Step 3: Roll and cut. Roll one piece of dough on lightly floured parchment until very thin (about 1/16 inch). Trim edges if desired, brush with butter, cut into 1-inch squares, poke holes, and sprinkle with salt.

Sourdough cheese cracker dough rolled out onto a sheet of parchment paper.
Sourdough discard cheese crackers on parchment paper before baking.

Step 4: Bake. Transfer the parchment with the crackers onto a baking sheet. Bake at 350°F for 15–25 minutes until golden and crisp. Let cool completely before enjoying.

Baked sourdough discard cheese crackers on a parchment-lined baking sheet.

How to Store

Store the baked crackers in an airtight container at room temperature for up to one week.

You can also make the dough ahead of time. Store it in the fridge for up to 3 days or freeze for up to one month. Thaw frozen dough in the refrigerator before rolling and baking.

What Readers Are Saying

These are so yummy!!! - Mandy ⭐️⭐️⭐️⭐️⭐️

Delicious. Can’t believe it took me this long to finally make these. - Lisa ⭐️⭐️⭐️⭐️⭐️

so good! my bf was surprised how similar to cheez its they taste. - Teresa ⭐️⭐️⭐️⭐️⭐️

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

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

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

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

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

Let's Connect!

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

More Sourdough Discard Recipes

📖 Recipe

A bowl of sourdough cheese crackers.
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4.88 from 24 votes

Sourdough Discard Cheese Crackers

These Sourdough Discard Cheese Crackers are irresistibly crispy and packed with cheddar flavor. With just 5 simple ingredients, they’re an easy homemade snack that disappears fast.
Course Snack
Cuisine American
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 200 crackers
Calories 8kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Instructions

  • In a large mixing bowl, toss the shredded cheddar cheese with the flour and salt. Add the sourdough discard and melted butter, then knead everything together until a smooth dough forms.
    1 cup (200 grams) sourdough starter discard, 1 cup (120 grams) all-purpose flour, 2 ½ cups (200 grams) shredded cheddar cheese, 2 tablespoons (28 grams) unsalted butter, ½ teaspoon Diamond Crystal Kosher Salt
  • Divide the dough into four equal pieces and shape each into a rectangle. Wrap the pieces tightly in plastic wrap and refrigerate for about 30 minutes.
  • Preheat your oven to 350°F.
  • Remove one piece of dough from the refrigerator and place it on a lightly floured sheet of parchment paper. Lightly flour the top of the dough and your rolling pin, then roll it into a large rectangle about 1/16-inch thick.
  • If desired, trim the uneven edges with a pizza cutter to create a neat rectangle. Brush the dough lightly with melted butter, then cut it into roughly 1-inch squares. Poke a small hole in the center of each cracker with a chopstick or fork, then sprinkle lightly with kosher salt.
    Additional melted butter + kosher salt
  • Carefully transfer the parchment paper with the cut crackers onto a baking sheet. Repeat the process with the remaining dough. Bake for 15–25 minutes, or until the crackers are golden brown and crisp. The crackers around the edges may bake faster, so remove them early if needed.
  • Let the crackers cool completely on the baking sheet. They will continue to crisp as they cool. Store in an airtight container at room temperature for up to 1 week.

Notes

  • Watch the baking time. Monitor baking time closely, as outer crackers may bake faster. Check after 10-15 minutes and remove any crackers that look done. Bake the remaining ones for an additional 5 minutes if necessary.
  • Storage: Store crackers in an airtight container at room temperature for up to one week.
  • Make Ahead: Store dough in the fridge for up to 3 days or freeze for up to one month. Thaw frozen dough in the refrigerator before rolling and baking.

Nutrition

Serving: 1cracker | Calories: 8kcal | Carbohydrates: 0.7g | Protein: 0.3g | Fat: 0.5g | Saturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 1.3mg | Sodium: 9.4mg | Potassium: 1.7mg | Calcium: 7.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Whole Wheat Sourdough Discard Crackers

These Sourdough Discard Crackers are made with just 5 ingredients, including whole wheat flour and Greek yogurt, for a healthy, homemade snack you can feel good about. Easy to make, this same-day sourdough discard recipe is customizable and make ahead-friendly.

Several sourdough discard crackers on a small white plate next to a dollop of hummus.

When I first began experimenting with sourdough, one of the biggest challenges I faced was figuring out what to do with sourdough discard. While I didn't want to waste it, I also didn’t want to make cookies, muffins, biscuits, or pancakes every week.

That’s why I created this whole wheat sourdough cracker recipe. 

Made with five wholesome ingredients, like sourdough discard, whole wheat flour, and Greek yogurt, they're an easy, healthy snack that tastes better than their store-bought counterpart. Plus, they store well and you can prepare the dough ahead for homemade sourdough crackers whenever you crave them.

Today, I’m walking you through how to make the best sourdough discard crackers, including which ingredients to use, tips for success, and topping ideas for easy and delicious cracker customization.

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 the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Sourdough Discard- Sourdough crackers are one of the easiest ways to use lots of discarded sourdough starter. Don’t have a starter of your own? Check out my guide on how to make sourdough starter from scratch.
  • Whole Wheat Flour- I developed this sourdough crackers recipe using 100% whole wheat flour, giving the crackers a crunchier texture and nuttier flavor. You can substitute the whole wheat flour for 150 grams (1 ¼ cups) of all-purpose flour if preferred.
  • Unsalted Butter- Butter helps tenderize the crackers, giving them a softer texture. When tested with only Greek yogurt, the crackers were too hard and crunchy.
  • Greek Yogurt- I reduced the fat by replacing some of the butter in a traditional cracker recipe with Greek yogurt. While this gives the crackers a slightly crunchier texture, it makes them better for everyday snacking. Replace the Greek yogurt with more butter if desired.
  • Olive Oil or Melted Butter- Brushing the crackers with olive oil or melted butter helps the toppings stick and ensures even browning.
  • Kosher Salt- For seasoning and flavor.

🌱 Sustainability Tip: Opt for locally milled flour for better flavor, to support your local economy, and to reduce food transportation pollution.

The ingredients to make sourdough discard crackers. Each ingredient is labeled with text describing what it is. The ingredients include whole wheat flour, kosher salt, Greek yogurt, sourdough starter discard, and butter.

Toppings and Mix-Ins

  • Herbed- Mix up to one tablespoon of dried herbs, like rosemary, thyme, and oregano, into the dough.
  • Everything Bagel- Top the crackers with everything bagel seasoning.
  • Sesame Seed- Sprinkle sesame seeds onto the crackers for a nutty flavor.
  • Cheese- Grate parmesan or cheddar cheese and mix it into the dough like I do for these sourdough cheese crackers.
  • Spices- Add spices like garlic powder, onion powder, smoked paprika, or other spices to the dough.
Herbed sourdough discard crackers one a small plate with hummus.
Herbed Sourdough Discard Crackers

Equipment Notes

  • A food scale ensures accurate and consistent results.
  • Use a large rolling pin to roll the dough evenly to the desired thickness.
  • Parchment paper prevents sticking and makes it easy to transfer the crackers onto the baking sheet.
  • Opt for a rimmed baking sheet to contain the crackers and prevent sliding.
  • Use a basting brush to evenly coat the crackers with olive oil or butter.
  • For cutting the dough into crackers, a pizza cutter makes the task effortless, but a sharp knife works well too.

How to Make Sourdough Discard Crackers

Here is how to make these easy sourdough discard crackers.

Step 1: Make the dough. In a large mixing bowl, combine the sourdough discard, whole wheat flour, softened butter, Greek yogurt, and kosher salt. Mix everything together and knead until a smooth dough forms.

Whole wheat flour, sourdough starter discard, Greek yogurt, butter, and kosher salt in a glass mixing bowl.
Whole wheat cracker dough in a glass mixing bowl.

Step 2: Divide and rest the dough. Divide the dough into two equal pieces and shape them into rectangles. Wrap each piece tightly in plastic wrap and let rest in the refrigerator for about 30 minutes.

Two pieces of sourdough cracker dough shaped into rectangles on a butcher block countertop.

Step 3: Roll out the dough. Preheat your oven to 350°F. After chilling, take one piece of dough out of the refrigerator. Place it on a lightly floured sheet of parchment paper. Sprinkle a little flour on top of the dough and your rolling pin. Roll the dough out into a large rectangle about 1/16-inch thick. It's okay if it's not perfectly shaped.

The sourdough cracker dough rolled out onto a piece of parchment paper.

Step 4: Cut the crackers. Brush the rolled-out dough lightly with olive oil or melted butter. Use a pizza cutter or sharp knife to cut the dough into roughly 1-inch squares. Use a fork or chopstick to dock each cracker (poke holes in them) and sprinkle them with kosher salt. Repeat the process with the second piece of dough.

The sourdough discard cracker dough cut into squares after being brushed with olive oil and sprinkled with salt. Each cracker has a small dot in the center.

Step 5: Bake the crackers. Transfer the crackers on the parchment paper onto baking sheets. Bake them in the preheated oven for 20-25 minutes. Keep an eye on them, as the outer crackers may bake faster. Remove them when they're golden brown. Let the crackers cool on the baking sheets before transferring them to an airtight container for storage.

Baked sourdough wheat crackers on a baking sheet lined with parchment paper.

Tips for Success

  • Keep a discard jar. Keep a separate jar in your refrigerator just for discard. Once it’s full, you can use it to make your favorite sourdough discard recipes.
  • Use refrigerated discard. No need to wait for it to come to room temperature; it works perfectly straight from the refrigerator!
  • Chill the dough. After mixing the dough, allow it to rest in the refrigerator for about 30 minutes to help relax the gluten and make it easier to roll out.
  • Dock the crackers. Use a fork or chopstick to poke holes in each cracker before baking to prevent them from puffing up.
  • Watch the baking time. Keep an eye on the crackers during baking, as outer ones may bake faster. Check them after 20 minutes and remove the done ones. Bake the rest for 5 more minutes if needed.
  • Allow the crackers to cool. Let the crackers cool completely on the baking sheet before transferring them to an airtight container for storage. This helps them crisp up further and prevents them from becoming soft.

How to Store

Store sourdough crackers in an airtight container at room temperature for up to one week. The baked crackers can also be frozen in a freezer-safe container for up to 4 months.

Make Ahead

To make ahead, wrap each dough piece tightly in plastic or beeswax wrap. Place the wrapped dough in a freezer-safe bag and freeze for up to 4 months. Thaw in the refrigerator overnight before rolling out and baking.

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

Frequently Asked Questions

Why are my crackers soft?

Soft crackers may result from not rolling the dough thin enough before baking or not allowing them to cool completely.

Can I use sourdough starter that has been fed recently?

Yes, this recipe can be made with either active sourdough starter or sourdough starter discard.

Are whole wheat sourdough crackers healthy?

Yes, whole wheat sourdough crackers are a healthy snack choice when part of a balanced diet. While not fermented like sourdough bread, these crackers still contain whole grains as well as good bacteria from the discard.

What to serve with sourdough discard crackers?

Whole wheat sourdough crackers are versatile for dipping, topping, and snacking. Enjoy them with garlic baked brie, classic hummus, spinach artichoke dip, or alongside soups like chicken noodle or roasted pumpkin soup. They’re also delicious topped with cranberry jam, strawberry apple jam, or homemade dill pickles.

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 discard crackers with hummus on a small white plate.
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Sourdough Discard Crackers

These Sourdough Discard Crackers are made with just 5 ingredients, including whole wheat flour and Greek yogurt, for a healthy, homemade snack you can feel good about. Easy to make, this same-day sourdough discard recipe is customizable and make ahead-friendly.
Course Snack
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Rest Time 30 minutes
Total Time 1 hour 10 minutes
Servings 100 crackers
Calories 11kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 cup (227 grams) sourdough starter discard
  • 1 cup (120 grams) whole wheat flour
  • 2 tablespoons (28 grams) unsalted butter softened
  • 2 tablespoons (30 grams) 2% plain Greek yogurt
  • ½ teaspoon (3 grams) kosher salt
  • Olive oil or melted butter for brushing
  • Additional kosher salt for sprinkling on top

Instructions

  • In a large mixing bowl, combine the sourdough discard, whole wheat flour, softened butter, Greek yogurt, and kosher salt. Mix everything together and knead until a smooth dough forms.
  • Divide the dough into two equal pieces and shape them into rectangles. Wrap each piece tightly in plastic wrap and let rest in the refrigerator for about 30 minutes.
  • Preheat your oven to 350°F. After chilling, take one piece of dough out of the refrigerator. Place it on a lightly floured sheet of parchment paper. Sprinkle a little flour on top of the dough and your rolling pin. Roll the dough out into a large rectangle about 1/16-inch thick. It's okay if it's not perfectly shaped.
  • Brush the rolled-out dough lightly with olive oil or melted butter. Use a pizza cutter or sharp knife to cut the dough into roughly 1-inch squares. Use a fork or chopstick to dock each cracker (poke holes in them) and sprinkle them with kosher salt. Repeat the process with the second piece of dough.
  • Transfer the crackers on the parchment paper onto baking sheets. Bake them in the preheated oven for 20-25 minutes. Keep an eye on them, as the outer crackers may bake faster. Remove them when they're golden brown. Let the crackers cool on the baking sheets before transferring them to an airtight container for storage.

Notes

  • Watch the baking time. Keep an eye on the crackers during baking, as outer ones may bake faster. Check them after 20 minutes and remove the done ones. Bake the rest for 5 more minutes if needed.
  • Allow the crackers to cool. Let the crackers cool completely on the baking sheet before transferring them to an airtight container for storage. This helps them crisp up further and prevents them from becoming soft.
  • Storage: Store crackers in an airtight container at room temperature for up to 1 week or in the freezer for up to 4 months.
  • Make Ahead: Store prepared dough in the freezer for up to 4 months.

Nutrition

Serving: 1cracker | Calories: 11kcal | Carbohydrates: 1.7g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 0.6mg | Sodium: 8.6mg | Potassium: 6mg | Fiber: 0.2g | Calcium: 1mg | Iron: 0.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Peanut Butter Cookies

These Sourdough Peanut Butter Cookies are soft and chewy with a balanced salty-sweet flavor. Made with natural peanut butter and excess sourdough discard, this easy sourdough discard recipe is perfect for beginners.

A small plate of sourdough peanut butter cookies.

When I first started baking with sourdough, I never thought I'd be making peanut butter cookies with sourdough discard. But, oh my goodness, you absolutely must give it a try!

These sourdough discard peanut butter cookies are better than any peanut butter cookie I've ever had. Even my fiancé, who claims to not like peanut butter cookies, devoured them.

The sourdough discard imparts a subtle, unique flavor to these cookies, adding depth without an overpowering sour taste. They also have a soft and chewy texture that makes you crave them again and again.

Today, I’m walking you through how to make the best sourdough peanut butter cookies, including which ingredients to use, tips for success, and suggestions for personalized mix-ins to make them extra delicious.

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- I developed this recipe using 100% hydration sourdough starter discard. Whether you have an active sourdough starter or discard, both work well. The starter adds moisture and enhances the flavor of the cookies. If you're new to sourdough, check out my post on how to make sourdough starter from scratch.
  • Natural Peanut Butter- Opt for creamy natural peanut butter made with only peanuts and salt. I haven't tested the recipe with other types of peanut butter so I can't guarantee the same cookie texture with alternatives.
  • All-Purpose Flour- For best results, use a food scale to measure the flour. Over-measuring may result in dry, crumbly cookies. If you don't have a scale, spoon the flour into a measuring cup and level it with a flat edge.
  • Brown Sugar- Brown sugar adds moisture to the cookies, contributing to their soft and chewy texture.
  • Granulated Sugar- Adds sweetness and balances the saltiness of the peanut butter and kosher salt.
  • Unsalted Butter- Soften the butter at room temperature for easy creaming with sugar.
  • Egg- The egg binds the ingredients together and contributes to the structure of the cookies.
  • Vanilla Extract- Gives the cookies a subtle vanilla flavor that pairs well with peanut butter.
  • Baking Soda- Helps the cookies rise and contributes to their soft texture.
  • Kosher Salt- Adding kosher salt enhances the salty-sweet balance in these cookies, complementing the salt already in the peanut butter. If you're using table salt, reduce the amount by up to half.
The ingredients to make sourdough peanut butter cookies. Each ingredient is labeled with text. They include sourdough discard, kosher salt, vanilla extract, all-purpose flour, peanut butter, baking soda, granulated sugar, butter, egg, and brown sugar.

Tips for Success

  • Use room temperature butter. Allow the butter to sit out at room temperature for at least one hour before creaming together with the sugar.
  • Measure using a food scale. Accurate measuring is crucial in cookie recipes, especially with flour. Over-measuring can lead to dry, crumbly cookies. Use a food scale or spoon and level the flour in the measuring cup for best results.
  • Don't skip chilling the dough. Chilling the dough for at least an hour before baking not only firms it up for easier rolling but also enhances the texture of the cookies.
  • Dip the fork in water. If your fork is sticking to the dough, dip it in a small amount of water before pressing it into each cookie dough ball.

How to Make Sourdough Peanut Butter Cookies

Here is how to make soft and chewy peanut butter sourdough cookies.

Step 1: Mix the dry ingredients. In a small bowl, mix the flour, baking soda, and kosher salt. Set aside.

All-purpose flour, baking soda, and kosher salt in a glass mixing bowl.

Step 2: Combine the wet ingredients. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Add the egg and beat until light and fluffy. Add peanut butter, sourdough discard, and vanilla extract, and mix until well combined.

Peanut butter, butter, sourdough discard, and other wet ingredients mixed together in a blue mixing bowl.

Step 3: Combine wet and dry ingredients. Gradually add the dry ingredient mixture to the wet ingredients, mixing until no dry flour remains.

Step 4: Chill the dough. Place the dough in the refrigerator for at least one hour or until firm enough to roll into balls.

The sourdough peanut butter cookie dough in a blue mixing bowl.

Step 5: Preheat the oven. About 20 minutes before the dough is done chilling, preheat the oven to 350°F and line a baking sheet with parchment paper.

Step 6: Form cookie dough balls. Roll heaping tablespoons of dough into balls and place them 2 inches apart on the parchment-lined baking sheet. Use a fork to create a criss-cross pattern on each cookie. If the fork sticks to the cookie dough, dip it in water before pressing.

Cookie dough balls pressed with a fork on a parchment-lined baking sheet.

Step 7: Bake the cookies. Bake for 9-11 minutes or until the edges just begin to show a hint of color.

Step 8: Cool and enjoy. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Baked peanut butter sourdough cookies on a parchment-lined baking sheet.

Variations and Mix-Ins

  • Sea Salt- Sprinkle a pinch of sea salt on top of each cookie before baking.
  • Chopped Peanuts- Top each cookie with finely chopped peanuts for a crunchy texture.
  • Peanut Butter Blossoms- Instead of pressing the cookies with a fork, stick Hershey's Kisses on top to make sourdough peanut butter blossoms.
  • Jam Filling- Make peanut butter thumbprint cookies and fill them with your favorite jam. Strawberry apple jam and blueberry jam are two of my favorites!
  • Chocolate Chips- Mix chocolate chips into the cookie dough for peanut butter chocolate chip cookies.
  • Pretzel- Fold pretzel pieces into the cookie dough for a delicious contrast of textures and flavors.

How to Store

To keep your sourdough peanut butter cookies fresh, store them in an airtight container at room temperature for up to one week.

For longer storage, place baked cookies in a freezer-safe container and freeze for up to 3 months. When you’re ready to enjoy, just thaw them at room temperature.

If you’re planning ahead, you can make the cookie dough in advance and refrigerate it for up to 4 days, or freeze it for up to 2 months. For easy baking later, flash-freeze scooped dough balls on a parchment-lined sheet, then transfer them to a freezer-safe container.

Five peanut butter cookie halves stacked on top of each other. Out of focus in the background is a small white plate filled with more cookies.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

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

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

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

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

Let's Connect!

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

📖 Recipe

A small plate of sourdough peanut butter cookies.
Print Pin Save
5 from 1 vote

Sourdough Peanut Butter Cookies

These Sourdough Peanut Butter Cookies are soft and chewy with a balanced salty-sweet flavor. Made with natural peanut butter and excess sourdough discard, this easy sourdough discard recipe is perfect for beginners.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings 24 cookies
Calories 170kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
  • ¾ cup (170 grams or 1 ½ sticks) unsalted butter softened
  • ½ cup (100 grams) brown sugar
  • ¼ cup (50 grams) granulated sugar
  • 1 large (50 grams) egg
  • ¾ cup (192 grams) creamy natural peanut butter (just peanuts and salt)
  • ½ cup (100 grams) sourdough starter discard
  • 2 teaspoons vanilla extract

Instructions

  • In a small bowl, mix the flour, baking soda, and kosher salt. Set aside.
    2 cups (240 grams) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
  • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Add the egg and beat until light and fluffy. Add peanut butter, sourdough discard, and vanilla extract, and mix until well combined.
    ¾ cup (170 grams or 1 ½ sticks) unsalted butter, ½ cup (100 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 1 large (50 grams) egg, ½ cup (100 grams) sourdough starter discard, 2 teaspoons vanilla extract, ¾ cup (192 grams) creamy natural peanut butter
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing until no dry flour remains.
  • Place the dough in the refrigerator for at least one hour or until firm enough to roll into balls.
  • About 20 minutes before the dough is done chilling, preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Roll heaping tablespoons of dough into balls and place them 2 inches apart on the parchment-lined baking sheet. Use a fork to create a criss-cross pattern on each cookie. If the fork sticks to the cookie dough, dip it in water before pressing.
  • Bake for 9-11 minutes or until the edges just begin to show a hint of color.
  • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Measure using a food scale. Over-measuring the flour can lead to dry, crumbly cookies. Use a food scale or spoon and level the flour in the measuring cup for best results.
  • Storage: Store baked cookies in an airtight container at room temperature for up to one week or freeze for up to 3 months.
  • Make Ahead: Prepared cookie dough can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.

Nutrition

Serving: 1cookie | Calories: 170kcal | Carbohydrates: 17g | Protein: 4g | Fat: 10g | Saturated Fat: 4.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 131mg | Potassium: 67mg | Fiber: 1g | Sugar: 6.5g | Calcium: 11.5mg | Iron: 0.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Chocolate Chip Cookies (No Chill)

These Sourdough Chocolate Chip Cookies are perfectly soft and chewy with the most deliciously crispy edges and plenty of melty chocolate chips. Made with nutty brown butter and tangy sourdough discard, their rich, complex flavor truly sets them apart.

Several sourdough chocolate chip cookies on a piece of wrinkled parchment paper on a wooden cutting board.

My perfect chocolate chip cookie has a soft, chewy center, crispy golden edges, and is packed with loads of melty chocolate chips. So, when I set out to create a sourdough version, this is exactly what I hoped to achieve.

But, as someone who’s been baking with sourdough for years, I knew it wasn’t as simple as just adding sourdough discard to a typical cookie recipe.

The discard adds extra water, which can easily make sourdough cookies turn out cakey - and that's not what I wanted.

After a lot of experimenting, I discovered that browning the butter was the magic trick. Not only does it eliminate the extra moisture, but it also gives the cookies a rich, nutty flavor that plays beautifully with the tang of the discard.

With the right balance of flour, butter, and sugar, these sourdough chocolate chip cookies come out soft, chewy, and perfect every time. Oh, and the best part? No chilling required! Just mix, bake, and enjoy.

These cookies have become a favorite among my friends and family. I hope you give them a try and love them just as much as we all do!

Prefer a giant cookie? Give my chocolate chip sourdough skillet cookie recipe a try!

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

Ingredients & Substitutions

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

  • Sourdough Discard- Adds moisture and a subtle, complex flavor to the cookies. New to sourdough? Check out my guide on making a sourdough starter.
  • Chocolate Chips- Semi-sweet chocolate chips provide the perfect balance of bitterness and sweetness. You can substitute with chocolate chunks, a coarsely chopped chocolate bar, or any chocolate variety you prefer.
  • Butter- Browning the butter gives the cookies a rich, nutty taste and eliminates moisture, creating a chewier texture.
  • All-Purpose Flour- Provides structure. Use enough to bind the dough without making the cookies cakey. For the best results, weigh the flour with a food scale.
  • Baking Soda- Acts as a leavening agent. Baking soda helps the cookies spread and contributes to a chewy texture.
  • Brown Sugar- Adds chewiness and a rich caramel-like sweetness. Use light or dark brown sugar.
  • Granulated Sugar- Provides sweetness, helps the cookies spread, and creates crispy edges.
  • Kosher Salt- Balances sweetness and enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you're using table salt or Morton’s brand, measure by weight or use half the amount to avoid over-salting.
The ingredients to make sourdough chocolate chip cookies. Each ingredient is labeled with text. They include sourdough discard, all-purpose flour, baking soda, butter, salt, eggs, vanilla extract, brown sugar, granulated sugar, and chocolate chips.

Tips for Success

  • Weigh your ingredients. Especially the flour! Too much can make the cookies cakey or dry.
  • Use a light-colored pan to brown the butter. It’s easier to see the color change so you don’t accidentally burn it.
  • Cool the brown butter completely. Letting it solidify helps with proper creaming and gives the cookies structure.
  • No chill? No problem! These cookies are designed to bake well without chilling. Just be sure your dough isn’t too soft.
  • Add chocolate chips on top. Pressing a few extra on each dough ball before baking makes them look bakery-style.
  • Slightly underbake. Pull the cookies when the centers still look a little soft. They’ll finish setting as they cool.

How to Make Sourdough Chocolate Chip Cookies

Here is how to make no chill sourdough discard chocolate chip cookies.

Step 1: Preheat the oven. Preheat oven to 350°F and line baking sheets with parchment paper.

Step 2: Brown the butter. Melt butter over medium-low heat, whisking until it turns amber with brown bits and smells nutty. Transfer to a bowl and let it cool until solid.

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

Step 3: Whisk together dry ingredients. In a small bowl, whisk together flour, baking soda, and salt.

The dry ingredients mixed together in a glass bowl.

Step 4: Combine wet ingredients. Beat the cooled brown butter with both sugars, then mix in eggs one at a time. Add sourdough discard and vanilla; beat until smooth.

The wet ingredients in a glass mixing bowl with a rubber spatula sticking out to the left.

Step 5: Mix the dough. Add dry ingredients to the wet and mix until no streaks of flour remain.

Sourdough discard cookie dough batter in a glass mixing bowl with a rubber spatula.

Step 6: Add chocolate chips. Gently fold in the chocolate chips until evenly distributed.

The sourdough chocolate chip cookie dough in a glass mixing bowl.

Step 7: Portion dough. Drop heaping tablespoons of dough onto lined baking sheets, spacing them about 2 inches apart. Add extra chocolate chips on top if you’d like.

Six sourdough chocolate chip cookie dough balls on a parchment-lined baking sheet.

Step 8: Bake cookies. Bake for 10–12 minutes, until edges are golden and centers look slightly underbaked.

Six baked sourdough chocolate chip cookies on a parchment-lined baking sheet.

Step 9: Cool. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.

Four chocolate chip sourdough discard cookies on a wire cooling rack.

Variations and Mix-Ins

  • Sea Salt- Sprinkle a pinch of flaky sea salt on top of each cookie before baking to enhance the sweet and savory contrast.
  • Chopped Nuts- Swap half of the chocolate chips for coarsely chopped walnuts or almonds.
  • Dried Fruits- Add raisins, dried cranberries, cherries, or apricots.
  • M&M's- Replace chocolate chips with colorful M&M candies - perfect for celebrating any holiday!
  • White Chocolate Macadamia- Swap the semi-sweet chocolate chips with creamy white chocolate chips and add some chopped macadamia nuts. (Want more details? Check out my sourdough white chocolate macadamia nut cookie recipe!)
  • Ice Cream Cookie Sandwiches- Sandwich a scoop of my brown butter sourdough ice cream between two cookies for a summer treat.
Five sourdough chocolate chip cookies with Cadbury mini eggs added for Easter.
Sourdough Chocolate Chip Cookies with Cadbury Mini Eggs replacing half of the chocolate chips for a fun Easter twist!

How to Store

Store baked sourdough chocolate chip cookies in an airtight container at room temperature for up to one week.

For longer storage, place the cookies in a freezer-safe container and freeze for up to six months. When ready to enjoy, simply thaw the cookies at room temperature.

For make-ahead cookie dough, you can refrigerate it for up to 48 hours or freeze pre-portioned dough balls for up to two months. When baking from frozen, add a few extra minutes to the baking time as needed.

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

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

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

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

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

Let's Connect!

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

📖 Recipe

Several sourdough chocolate chip cookies on a piece of wrinkled parchment paper on a wooden cutting board.
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5 from 4 votes

Sourdough Chocolate Chip Cookies

These Sourdough Chocolate Chip Cookies are perfectly soft and chewy with the most deliciously crispy edges and plenty of melty chocolate chips. Made with nutty brown butter and tangy sourdough discard, their rich, complex flavor truly sets them apart.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes
Servings 24 large cookies
Calories 268kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 cup (226 grams or 2 sticks) unsalted butter
  • 2 ½ cups (300 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) Diamond Crystal Kosher Salt if using table salt or Morton’s brand, measure by weight or use half the amount
  • ¾ cup (150 grams) brown sugar packed
  • ¾ cup (150 grams) granulated sugar
  • 2 large (100 grams) eggs
  • ⅓ cup (75 grams) sourdough starter discard
  • 1 tablespoon vanilla extract
  • 2 cups (340 grams) semi-sweet chocolate chips (to make holiday-themed cookies, substitute half of the chocolate chips with M&M's)

Instructions

  • Preheat the oven to 350°F and line baking sheets with parchment paper.
  • In a small saucepan over medium-low heat, melt the butter. Continue cooking, whisking continuously, until the butter turns a rich amber color with dark brown specks and gives off a nutty aroma. Immediately transfer the brown butter to a bowl to prevent it from burning. Let it cool until it solidifies (to speed up, refrigerate or set the bowl over ice and stir).
    1 cup (226 grams or 2 sticks) unsalted butter
  • In a separate bowl, whisk together the flour, baking soda, and kosher salt. Set aside.
    2 ½ cups (300 grams) all-purpose flour, 1 teaspoon (5 grams) baking soda, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
  • Once the brown butter has solidified, transfer it to a large mixing bowl. Add both the brown and granulated sugars and beat with a hand or stand mixer until fully combined. Add the eggs, one at a time, beating until the mixture is light and fluffy. Then, mix in the sourdough discard and vanilla extract until smooth.
    ¾ cup (150 grams) brown sugar, ¾ cup (150 grams) granulated sugar, 2 large (100 grams) eggs, 1 tablespoon vanilla extract, ⅓ cup (75 grams) sourdough starter discard
  • Add the dry ingredients to the wet ingredients, mixing until a thick dough forms and no streaks of flour remain. Gently fold in the chocolate chips.
    2 cups (340 grams) semi-sweet chocolate chips
  • Optional: For a more well-developed flavor and texture, cover the cookie dough and chill for at least 1 hour (or up to 48 hours).
  • Drop heaping tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each. For visual appeal, press a few extra chocolate chips on top of each dough ball if desired.
  • Bake for 10-12 minutes, until edges are golden brown and centers are just slightly underbaked.
  • Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Mix-Ins: Feel free to swap out half of the chocolate chips for your favorite mix-ins! M&Ms, chopped Heath bars, Cadbury Mini Eggs, white chocolate chips, raisins, dried cranberries, or other candy pieces all work wonderfully.
  • Quick Tip: For best results, measure all ingredients by weight (grams) using a food scale.
  • Storage: Store cookies in an airtight container at room temperature for up to one week or freeze for up to 6 months.
  • Make Ahead: The cookie dough can be made ahead and stored in the refrigerator for up to 2 days or frozen for up to 2 months.
  • Serving Suggestion: Sandwich a scoop of brown butter sourdough ice cream between two cookies to make sourdough ice cream cookie sandwiches.

Nutrition

Serving: 1cookie | Calories: 268kcal | Carbohydrates: 35g | Protein: 3g | Fat: 13.5g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Trans Fat: 0.5g | Cholesterol: 36mg | Sodium: 107mg | Potassium: 102mg | Fiber: 1g | Sugar: 23g | Calcium: 10mg | Iron: 0.4mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Baked Spinach Artichoke Dip (No Mayo)

This Spinach Artichoke Dip is made with no mayo. Instead, Greek yogurt and three cheeses come together to create a rich, creamy version of the classic appetizer recipe. In just 45 minutes, you can have this oven-baked spinach dip ready to serve at your next party or get-together.

A skillet of mayo-free spinach artichoke dip surrounded by tortilla chips.

Bringing a dish to a party? Dips are my go-to choice. And this hot spinach artichoke dip is one of my favorites.

With just 9 simple ingredients, it's easy to make, taking only 45 minutes from start to finish. It's a deliciously rich and creamy dip that's sure to be a crowd-pleaser. Plus, all of your vegetarian friends will love you for bringing something other than buffalo chicken dip.

Oh, and did I mention it has no mayo? That's right! Personally, I'm not a fan of mayonnaise so I make this baked spinach artichoke dip with Greek yogurt instead.

Today, I’m walking you through how to make the best spinach artichoke dip, including which ingredients to use, tips for success, and some of my favorite dippers to serve with this easy vegetarian appetizer.

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

Why You'll Love This Recipe

  • Creamy & Flavorful- A combination of three cheeses, yogurt, veggies, and garlic makes this savory dip recipe wonderfully creamy and flavorful.
  • No Mayo- If you're not a fan of mayo (like me!), this mayo-free spinach artichoke dip recipe is the one for you.
  • Ready in 45 Minutes- In less than one hour, you can have this easy appetizer dip ready to share with friends and family.
  • Perfect for Parties- Whether you're hosting a game day party or just a fun movie night with friends, this creamy spinach artichoke dip is sure to be a hit!
  • Make-Ahead Friendly- This dip reheats well in the oven and can easily be made ahead for convenience.

Ingredient Notes

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

  • Artichoke Hearts- Drain and squeeze each artichoke heart to ensure all of the liquid is removed. Finely chop the artichokes, removing any tough leaves.
  • Frozen Spinach- Thaw the frozen chopped spinach, then thoroughly squeeze out excess water to avoid ending up with a watery dip.
  • Cream Cheese- Let the cream cheese sit out at room temperature for about an hour to soften, making it easier to mix with the other ingredients.
  • Greek Yogurt- Adds creaminess and gives the dip a tangy flavor.
  • Parmesan Cheese- Use finely grated parmesan cheese. For the best flavor and texture, grate it fresh from a block.
  • Mozzarella Cheese- Use low-moisture shredded mozzarella cheese. Shred it yourself from a block for the best melting quality.
  • Garlic- Fresh minced garlic adds a bold, savory garlic flavor to the dip.
  • Black Pepper- Opt for freshly ground black pepper for the best flavor.
The ingredients to make spinach artichoke dip without mayo. Each ingredient is labeled with text. They include Greek yogurt, black pepper, parmesan cheese, frozen spinach, kosher salt, mozzarella cheese, garlic, artichoke hearts, and cream cheese.

Substitutions and Variations

Here are a few ways you can customize this no mayo spinach artichoke dip recipe to fit your diet and taste preferences.

Substitutions

  • Artichoke Hearts- Swap canned artichoke hearts for frozen artichoke hearts if preferred. Alternatively, use heart of palms or cooked broccoli stems if artichoke hearts are not available.
  • Frozen Spinach- Fresh spinach can be blanched, chopped, and used instead. Kale and Swiss chard are also good alternatives to spinach.
  • Cream Cheese- Substitute regular cream cheese with neufchâtel cheese for a reduced fat option.
  • Greek Yogurt- Use sour cream or mayonnaise in place of Greek yogurt.
  • Parmesan Cheese- Swap parmesan for pecorino romano or asiago cheese.
  • Mozzarella Cheese- Try replacing mozzarella cheese with provolone cheese or monterey jack cheese.
  • Garlic- Replace fresh garlic with ½ teaspoon of garlic powder.
A skillet of no mayo spinach artichoke dip surrounded by tortilla chips. There are three tortilla chips sticking out of the dip.

Variations

  • Spicy- Add red pepper flakes or cayenne pepper to the dip to give it a spicy kick.
  • Bacon- Fold in crumbled bacon for a smoky flavor.
  • Herbed- Add fresh herbs like chopped parsley, chives, or basil for an extra layer of flavor.
  • Sun-Dried Tomato- Add chopped sun-dried tomatoes for an umami twist.

How to Make Spinach Artichoke Dip

Here is how to make spinach artichoke dip without mayo.

Step 1: Preheat oven. Preheat your oven to 350°F.

Step 2: Prepare the dip base. In a large mixing bowl, combine the softened cream cheese, Greek yogurt, parmesan cheese, half of the mozzarella cheese (½ cup), minced garlic, salt, and black pepper.

Cream cheese, Greek yogurt, mozzarella, parmesan, garlic, salt, and pepper in a mixing bowl before being mixed together with a rubber spatula sticking out.
Cream cheese, Greek yogurt, mozzarella, parmesan, garlic, salt, and pepper in a mixing bowl after being mixed together.

Step 3: Add spinach and artichokes. Add the finely chopped artichoke hearts and drained spinach to the mixture. Stir well until everything is evenly incorporated.

Spinach and artichokes mixed into the cream cheese dip base.

Step 4: Transfer to baking dish. Spread the mixture into a 10-inch cast iron skillet or an 8"x8" baking dish. Sprinkle the remaining ½ cup of mozzarella cheese evenly over the top.

Spinach artichoke dip topped with shredded mozzarella cheese in a cast iron skillet before being baked.

Step 5: Bake the dip. Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.

Step 6: Serve and enjoy. Serve immediately with tortilla chips, crackers, or veggies. Enjoy!

The finished spinach artichoke dip in a cast iron skillet after baking.

Tips for Success

  • Use room temperature cream cheese. Starting with softened cream cheese makes it easier to mix the dip ingredients together.
  • Drain spinach and artichokes well. Ensure a non-watery dip by thoroughly squeezing out excess water from both the spinach and artichokes.
  • Mix thoroughly. Avoid finding bland clumps of spinach throughout your dip by thoroughly mixing until each piece is coated well with cream cheese.
  • Serve hot. Enjoy this easy spinach artichoke dip at its best by serving it hot and fresh out of the oven.

What to Serve with Spinach Artichoke Dip

This hot spinach artichoke dip pairs perfectly with all of your favorite dippers. Here are a few of my favorites:

A skillet of spinach artichoke dip with a tortilla chip sticking out of it.

Storage and Reheating

How to Store

  • Room Temperature- When serving at a party, keep in mind that this dip should be at room temperature for a maximum of 2 hours.
  • Refrigerator- Store leftover spinach artichoke dip in an airtight container in the refrigerator for 3-4 days.
  • Freezer- For longer storage, freeze spinach artichoke dip in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

How to Reheat

  • Oven- Preheat oven to 350°F. Transfer leftover dip to a casserole dish or cast-iron skillet. Cover with aluminum foil and bake for 15-20 minutes or until bubbling and warmed through.
  • Microwave- Transfer a serving of spinach artichoke dip to a microwave-safe container. Heat on high power for one minute. Stir and continue heating in 30-second intervals until fully warmed through.
  • Stovetop- Warm the leftover spinach dip in a small saucepan over medium-low heat, stirring occasionally, until heated through. If the dip is dry, add a splash of water or milk for a creamier consistency.

Make Ahead

Prepare this spinach artichoke dip with Greek yogurt ahead of time by mixing and storing it in the refrigerator for up to 2 days. When it's time to serve, transfer to a baking dish, top with cheese, and heat!

Spinach artichoke dip without mayo in a cast iron skillet surrounded by tortilla chips.

Frequently Asked Questions

How do I prevent the dip from becoming too watery?

Ensure that both the artichoke hearts and spinach are well-drained before incorporating them into the dip.

Can this spinach artichoke dip be served cold?

No, serving this spinach artichoke dip cold is not recommended because it becomes too firm when chilled. This dip is best served hot out of the oven.

Can I make this spinach artichoke dip in a slow cooker?

Yes, you can make this recipe in a crock pot or slow cooker. After mixing all the ingredients, transfer the mixture to a slow cooker and cook on low for 2-3 hours or until heated 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 Dip Recipes

📖 Recipe

A skillet of mayo-free spinach artichoke dip surrounded by tortilla chips.
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Spinach Artichoke Dip (No Mayo)

This Spinach Artichoke Dip is made with no mayo. Instead, Greek yogurt and three cheeses come together to create a rich, creamy version of the classic appetizer recipe. In just 45 minutes, you can have this oven-baked spinach dip ready to serve at your next party or get-together.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 240kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 8 ounces cream cheese softened
  • 1 cup plain Greek yogurt
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese divided
  • 2 cloves garlic minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 14-ounce can artichoke hearts well-drained and finely chopped
  • 6 ounces (about 2 cups) frozen chopped spinach thawed and well-drained

Instructions

  • Preheat oven to 350℉.
  • In a large mixing bowl, combine the softened cream cheese, Greek yogurt, Parmesan cheese, half of the mozzarella cheese (½ cup), minced garlic, salt, and black pepper.
    8 ounces cream cheese, 1 cup plain Greek yogurt, 1 cup grated Parmesan cheese, 2 cloves garlic, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, 1 cup shredded mozzarella cheese
  • Add the finely chopped artichoke hearts and drained spinach to the mixture. Stir well until everything is evenly incorporated.
    1 14-ounce can artichoke hearts, 6 ounces (about 2 cups) frozen chopped spinach
  • Spread the mixture into a 10-inch cast iron skillet or an 8"x8" baking dish. Sprinkle the remaining ½ cup of mozzarella cheese evenly over the top.
    1 cup shredded mozzarella cheese
  • Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.
  • Serve immediately with tortilla chips, crackers, or veggies. Enjoy!

Notes

  • Drain spinach and artichokes well. Avoid a watery dip by thoroughly squeezing out excess water from both the spinach and artichokes.
  • Mix thoroughly. Avoid finding bland clumps of spinach throughout your dip by thoroughly mixing it until each piece is coated well with cream cheese.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 240kcal | Carbohydrates: 12g | Protein: 13g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 536mg | Potassium: 337mg | Fiber: 3.5g | Sugar: 3g | Vitamin C: 2mg | Calcium: 289mg | Iron: 0.9mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Spicy Garlic Aioli Without Mayo (Sriracha Aioli)

This Spicy Garlic Aioli is made with sriracha and garlic for a bold, spicy condiment that pairs perfectly with sandwiches, burgers, fries, and more. Easy to make by hand with just a whisk, this homemade aioli is ready in 10 minutes and tastes so much better than store-bought.

A bowl of spicy garlic aioli on a board with roast beef sandwiches.

A good aioli is one of those ingredients that can take a dish from 'not bad' to 'the best thing I've ever eaten.' Whether you're enjoying a classic burger and fries or indulging in steak frites, serving homemade aioli alongside the meal can easily take it to the next level.

This spicy garlic aioli recipe happens to be one of my fiancé's favorite flavor variations. Bold and garlicky with just the right amount of spice, I find myself making it at least once a month for him to add to his eggs, roast beef sandwiches, and burgers.

Not only is this homemade aioli super flavorful, but it's also easy to make by hand and only requires a few simple ingredients. Plus, it's a great starting point for anyone learning how to make their own condiments from scratch.

Today, I’m walking you through how to make the best spicy garlic aioli, including which ingredients to use, tips for success, and some of my favorite ways to use this easy homemade dipping sauce.

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

Why You'll Love This Recipe

  • Bold Flavors- Aromatic garlic combines with zesty sriracha sauce for a bold, tangy, and spicy aioli.
  • Only 7 Ingredients- Keep the shopping list short with this simple spicy aioli recipe.
  • No special equipment- Just a whisk, mixing bowl, and a little arm power.
  • Ready in 10 Minutes- Whip up a batch of this easy homemade sandwich spread in just 10 minutes!
  • Better Than Store-Bought- Homemade aioli tastes fresher with a more nuanced flavor than store-bought aioli. It's also made without preservatives and other added ingredients.
  • Versatile- This easy spicy garlic aioli is perfect as a dipping sauce or as a spread for sandwiches, burgers, tacos, and more.

Ingredient Notes

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

  • Canola Oil- A neutral-flavored oil, like canola oil, allows the other flavors in the aioli to shine.
  • Sriracha- Adjust the amount of sriracha based on your tolerance for heat.
  • Egg Yolks- Egg yolks emulsify the oil, turning it into a creamy aioli sauce. Use fresh, high-quality egg yolks for the best flavor and shelf life.
  • Garlic- For the best flavor, always use fresh garlic cloves. Mashing the garlic into a paste with kosher salt helps to intensify its flavor.
  • Dijon Mustard- Adds a subtle spicy, tangy flavor and helps emulsify the oil.
  • Lemon Juice- Balances the richness of the aioli, giving it a brighter flavor. Opt for freshly squeezed lemon juice whenever possible.
  • Kosher Salt- Seasons the aioli and aids in mashing the garlic into a paste.

🌱 Sustainability Tip: Choose local, farm-fresh chicken eggs for better quality and to minimize pollution from food transportation. Better yet, consider raising a backyard flock of your own like I do!

The ingredients to make spicy garlic aioli. Each ingredient is labeled with text. They include sriracha, garlic, lemon juice, eggs, kosher salt, canola oil, and dijon mustard.

Substitutions

  • Canola Oil- Any neutral-flavored oil can be swapped for canola oil. Try light olive oil, vegetable oil, or avocado oil. Avoid extra virgin olive oil as its strong flavor will overpower the other flavors in the aioli.
  • Sriracha- Substitute sriracha for your favorite hot chili sauce or cayenne pepper. Adjust the amount to match your spice tolerance.
  • Egg Yolks- Replace the eggs and canola oil with store-bought mayonnaise if preferred.
  • Garlic- Swap fresh garlic for roasted garlic or ½ teaspoon of garlic powder. Avoid pre-minced garlic as it does not have a strong enough flavor.
  • Dijon Mustard- Use yellow mustard or spicy brown mustard in place of Dijon mustard.
  • Lemon Juice- Substitute lemon juice for apple cider vinegar if preferred.
A bowl of spicy garlic aioli surrounded by roast beef sandwiches.

How to Make Spicy Garlic Aioli

Here is how to make homemade sriracha aioli.

Step 1: Prepare the garlic paste. Mince the garlic and cover it with kosher salt. Use a knife to finely mash them together until it forms a paste. Transfer the garlic paste to a small mixing bowl.

Minced garlic covered with kosher salt on a bamboo cutting board.
Finely minced garlic on a cutting board.

Step 2: Whisk together ingredients. Add sriracha, lemon juice, Dijon mustard, and egg yolks to the mixing bowl. Whisk the ingredients until well combined.

All of the ingredients besides canola oil whisked together in a clear glass bowl.

Step 3: Emulsify the oil. Place the mixing bowl on a damp kitchen towel to secure it. While whisking continuously, slowly drizzle in the canola oil a few drops at a time. Continue until the oil is fully incorporated and the mixture is emulsified.

Step 4: Serve or store. Use immediately or cover and store in the refrigerator for up to 10 days.

The finished spicy garlic aioli in a clear glass bowl.

Tips for Success

  • Use a kitchen towel. Place the mixing bowl on a damp kitchen towel to prevent it from sliding around on the counter while you whisk in the olive oil.
  • Season to taste. Taste the vinaigrette before serving and adjust the seasoning. You can add more garlic, sriracha, and salt to suit your tastes.
  • Make ahead. The garlic and sriracha flavors will intensify over time so consider making the aioli a few hours before serving.

How to Use Spicy Garlic Aioli

This spicy garlic aioli sauce makes the best burger and sandwich spread. Pair it with my sourdough sandwich rolls for a delicious homemade sandwich. It also pairs well with turkey burgers, egg sandwiches, and shrimp tacos.

Alternatively, use it as a dipping sauce roasted Brussels sprouts, grilled chicken, grilled steak tips, and grilled shrimp.

A roast beef sandwich with spicy garlic aioli on it.

How to Store

Refrigerate leftover spicy garlic aioli in an airtight container for up to 10 days.

For optimal flavor, prepare the aioli a few hours to a few days in advance, allowing the flavors to meld and intensify over time.

Frequently Asked Questions

Why is my aioli thin and runny?

If your aioli appears thin and oily, it suggests that it is broken and an emulsion did not form. On the other hand, if it's thin but creamy, continue whisking in more oil until it reaches the desired thickness.

How can I fix a broken aioli?

To fix a broken aioli, start with a new egg yolk in a clean bowl. Slowly whisk the broken aioli into the new yolk. Then, incorporate any remaining oil until the aioli is emulsified.

Can I use a food processor or blender?

Certainly! You can use a food processor or blender for this aioli. Add all ingredients except the oil and pulse to combine. Then, with the processor running on low, gradually drizzle in the oil until fully emulsified.

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 Condiment Recipes

📖 Recipe

A bowl of spicy garlic aioli on a board with roast beef sandwiches.
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Spicy Garlic Aioli

This Spicy Garlic Aioli is made with sriracha and garlic for a bold, spicy condiment that pairs perfectly with sandwiches, burgers, fries, and more. Easy to make by hand with just a whisk, this homemade aioli is ready in 10 minutes and tastes so much better than store-bought.
Course Condiment, Sauces
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 24 tablespoons
Calories 87kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 clove garlic
  • ½ teaspoon kosher salt
  • 2 tablespoons sriracha
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 2 large egg yolks
  • 1 cup canola oil

Instructions

  • Mince the garlic and cover it with kosher salt. Use a knife to finely mash them together until it forms a paste. Transfer the garlic paste to a small mixing bowl.
    1 clove garlic, ½ teaspoon kosher salt
  • Add sriracha, lemon juice, Dijon mustard, and egg yolks to the mixing bowl. Whisk the ingredients until well combined.
    2 tablespoons sriracha, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 2 large egg yolks
  • Place the mixing bowl on a damp kitchen towel to secure it. While whisking continuously, slowly drizzle in the canola oil a few drops at a time. Continue until the oil is fully incorporated and the mixture is emulsified.
    1 cup canola oil
  • Serve immediately or cover and refrigerate for up to 10 days.

Notes

  • Note: The flavors will intensify over time as the aioli sits in the refrigerator.
  • Storage: Store aioli in an airtight container in the refrigerator for up to 10 days.

Nutrition

Serving: 1tablespoon | Calories: 87kcal | Carbohydrates: 0.5g | Fat: 9.5g | Saturated Fat: 1g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 6g | Cholesterol: 15mg | Sodium: 64mg | Potassium: 8mg | Calcium: 2.5mg | Iron: 0.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

25 Cozy Winter Meals for When it's Too Cold to Go Outside

As the cold weather sets in, I find myself craving hearty, home-cooked meals. In this post, I've gathered 25 cozy winter meals that are perfect for those days when it's too cold to venture outside.

A bowl of Dutch oven meatballs in tomato sauce with pasta. The bowl is surrounded by a wedge of parmesan cheese, garlic heads, basil, tomatoes, and a cheese grater.

From hearty soups to easy one-pot dishes, these simple and comforting winter dinner ideas are guaranteed to warm you up. So, wrap yourself in a cozy blanket, pick up your favorite book or movie, and let the delicious scents wafting from your kitchen set the stage for a warm and relaxing winter evening indoors.

1. Chicken Pot Pie

A piece of chicken pot pie on a small white plate.
Chicken Pot Pie
This Sourdough Chicken Pot Pie is the ultimate comfort food—made with a buttery sourdough crust and a creamy filling thickened with discard. It comes together in about 2 hours, making it an easy, hearty dinner you’ll want to make again and again.
Get the recipe
A slice of sourdough chicken pot pie on a small plate with a fork laying next to it.

2. Italian Meatballs

A bowl of spaghetti and meatballs topped with grated parmesan cheese and a single basil leaf. Out of focus in the background is a few garlic heads, basil leaves, tomatoes, and a block of parmesan cheese.
Italian Meatballs
These Dutch Oven Meatballs are seared to perfection, then simmered in homemade tomato sauce for the most tender, juicy, and flavorful meatballs you’ll ever taste. Made entirely in one pot, this classic Italian dish is perfect for the holidays and is make ahead-friendly.
Get the recipe
A bowl of Dutch oven meatballs in tomato sauce with pasta.

3. Braised Beef with Mushroom Gravy

A serving of dutch oven steak tips on a pile of mashed potatoes.
Braised Beef with Mushroom Gravy
Dutch Oven Steak with Mushroom Gravy is an easy, one-pot recipe made with only 10 ingredients. Rich, hearty, and satisfying, each step builds upon the last, leading to juicy, fork-tender beef and flavorful mushroom gravy. It's sure to become a new family favorite dinner recipe.
Get the recipe
Dutch oven steak served with mashed potatoes and green beans.

4. Dutch Oven Turkey Breast

Slices of dutch oven turkey breast smothered in gravy on a dinner plate with stuffing and vegetables.
Dutch Oven Turkey Breast
This Dutch Oven Turkey Breast is unbelievably tender, juicy, and flavorful. Easy to make with just a few ingredients, both the turkey breast and gravy come together in one pot. It’s the perfect recipe for a small Thanksgiving gathering or a hearty weeknight meal.
Get the recipe
Slices of dutch oven turkey breast smothered in gravy. On the plate next to the turkey is stuffing and green beans.

5. Beef and Bean Chili

Dutch oven chili topped with sour cream and cilantro in a white bowl next to two pieces of cornbread.
Beef and Bean Chili
This Dutch Oven Chili is rich, hearty, and loaded with flavorful ground beef, beans, and spices. Easy to make with just one pot, this stovetop chili recipe is perfect for a quick weeknight meal. Serve it with sour cream, cheddar cheese, and cilantro for the ultimate comfort food dish.
Get the recipe
A bowl of Dutch oven chili topped with sour cream and cilantro. The dish is next to a small jar of chili seasoning and a piece of cornbread.

6. Turkey Shepherd's Pie

A cast iron skillet filled with ground turkey shepherd's pie. A single slice of the dish is missing from the skillet and is on a small white plate to the left.
Turkey Shepherd's Pie
This Ground Turkey Shepherd's Pie is made in a cast iron skillet with tender ground turkey, flavorful vegetables, and fresh herbs for the best tasting shepherd's pie you'll ever try.
Get the recipe
A cast iron skillet filled with ground turkey shepherd's pie. A single slice of the dish is missing from the skillet and is on a small white plate to the left.

7. Chicken Noodle Soup

A light purple Dutch oven filled with chicken noodle soup. There is a wooden spoon in the pot.
Chicken Noodle Soup
This Dutch Oven Chicken Noodle Soup is the ultimate comfort food meal. Ideal for quick and easy weeknight dinners, this one-pot recipe ensures minimal cleanup and is beginner-friendly. It uses simple, fresh ingredients and is sure to be a hit with the whole family.
Get the recipe
A light purple Dutch oven filled with chicken noodle soup. There is a wooden spoon in the pot.

8. Potato Soup

A white bowl of 4 ingredient potato soup topped with cheddar cheese, bacon, and scallions. The bowl is sitting on a butcher block countertop and there is a white cloth napkin to the left.
Potato Soup
This 4 Ingredient Potato Soup is so simple, creamy, and delicious. You'll be amazed at how rich and flavorful a soup made with only potatoes, onion, milk, and butter can be. Coming together in just 30 minutes, this quick and easy potato soup is sure to be a new comfort food favorite.
Get the recipe
A white bowl filled with 4 ingredient potato soup. The soup is topped with shredded cheddar cheese, crumbled bacon, and scallions. There is a silver spoon sticking out of the soup bowl to the right.

9. Linguine Bolognese

A small plate of linguine bolognese next to a white cloth napkin, dried linguine noodles, and parmesan cheese.
Linguine Bolognese
This Linguine Bolognese is slow-simmered to perfection, then tossed with linguine pasta, for a rich, hearty, and authentic Italian meal that is sure to be a crowd-pleaser. Made with ground beef, San Marzano tomatoes, and white wine, it’s perfect for special occasions and delicious weekend dinners.
Get the recipe
A plate of linguine bolognese garnished with fresh parsley and grated parmesan cheese.

10. Turkey Pumpkin Chili

A white ceramic pumpkin-shaped mug filled with pumpkin white bean chili. Out of focus in the background is a white bowl of chili.
Turkey Pumpkin Chili
This Pumpkin White Bean Chili is hearty and flavorful fall comfort food in a bowl. Made entirely in one pot, this easy chili recipe is ready in just 45 minutes and is a breeze to clean up. It’s perfect for both a quick weeknight meal and game day gatherings.
Get the recipe
A bowl of pumpkin white bean chili topped with sour cream and cilantro.

11. Corned Beef and Cabbage

Slices of corned beef, cabbage, carrots, and potatoes on a white dinner plate.
Corned Beef and Cabbage
This Dutch Oven Corned Beef and Cabbage recipe is the best method for cooking your St. Patrick’s Day feast. Corned beef brisket is simmered for hours, resulting in fall-apart tender meat that pairs beautifully with the boiled vegetables. Serve with Irish soda bread and horseradish for a comforting meal that celebrates the Irish holiday.
Get the recipe
Dutch oven corned beef and cabbage on a white dinner plate.

12. Sourdough Focaccia Pizza

Four pieces of sourdough focaccia pizza on a piece of parchment paper.
Sourdough Focaccia Pizza
This Sourdough Focaccia Pizza recipe creates a thick, pan-style pizza with a soft, fluffy crust and deliciously crispy edges.
Get the recipe
Four pieces of sourdough focaccia pizza on a piece of parchment paper.

13. Stuffed Peppers

Two stuffed peppers without tomato sauce on a small white plate.
Stuffed Peppers
These Italian-Style Stuffed Peppers Without Tomato Sauce are healthy, satisfying, and jam-packed with flavor. Made with roasted red pepper purée, this dish is loaded with lean ground beef, vegetables, and rice. Serve them with a side salad or roasted veggies for a well-balanced and easy weeknight dinner.
Get the recipe
Two stuffed peppers without tomato sauce on a small white plate.

14. Sourdough Grilled Cheese

A sourdough grilled cheese sandwich cut in half diagonally on a small white plate. The sandwich is oozing melted cheese and sprinkled with coarse salt.
Grilled Cheese on Sourdough Bread
This Sourdough Grilled Cheese Sandwich takes comfort food to the next level. Three cheeses are melted between slices of tangy sourdough bread to create a crispy, gooey sandwich perfect for dipping into your favorite soup.
Get the recipe
A sourdough grilled cheese sandwich cut in half diagonally on a small white plate.

15. Red Lentil Curry with Sweet Potatoes

A bowl of red curry lentils with spinach and sweet potato served with rice and garnished with cilantro. There is a fork sticking out of the bowl to the left.
Red Lentil Curry with Sweet Potatoes
Red Curry Lentils with Sweet Potatoes and Spinach is a flavorful, warmly spiced vegetarian dish that is perfect for a quick and easy weeknight dinner. Made with red lentils, sweet potato, and fresh baby spinach, this healthy and delicious dish is jam-packed with nutrition.
Get the recipe
A white bowl filled with red curry lentils with sweet potatoes and spinach.

16. Creamy Pumpkin Pasta

A small white plate of pasta coated with creamy pumpkin pasta sauce next to a small bowl of pumpkin puree and three fresh sage leaves.
Creamy Pumpkin Pasta
This Pumpkin Pasta Sauce is rich and creamy with aromatic notes of fresh sage and garlic. Ready in just 30 minutes, this easy pumpkin pasta recipe is perfect for dinner parties and seasonal gatherings. It’s the ultimate cozy fall comfort food meal!
Get the recipe
A small white plate of creamy pumpkin pasta sauce on cavatappi pasta. The pasta is garnished with grated parmesan cheese, black pepper, and one whole sage leaf.

17. Lemon Garlic Whole Roasted Chicken

Sliced roasted dry brined chicken meat on a dinner plate with green beans and mashed potatoes.
Lemon Garlic Whole Roasted Chicken
This Dry Brined Chicken is the most tender, juicy, and flavorful whole roasted chicken you’ll ever try. Brined for 24 hours in a lemon-garlic salt rub, this easy chicken recipe will change your roast chicken game forever.
Get the recipe
Slices of dry brined chicken on a dinner plate.

18. Blackened Salmon Pasta

A plate of Cajun Alfredo pasta with a piece of seared blackened salmon on top.
Blackened Salmon Pasta
This Blackened Salmon Pasta is rich, creamy, and jam-packed with Cajun flavor. Ready in just 45 minutes, this easy weeknight dinner is hearty enough to satisfy even the hungriest appetites.
Get the recipe
A large white dinner plate with a pile of Cajun alfredo pasta with a piece of blackened salmon on top.

19. Pesto Rigatoni

Rigatoni with pesto on a white plate topped with grated parmesan cheese.
Pesto Rigatoni
Pesto Rigatoni is perfect for a quick and easy weeknight dinner. Just toss some rigatoni pasta with homemade basil pesto sauce, and enjoy this flavorful pasta dish on its own or paired with your favorite protein and vegetables. It takes just 20 minutes to make!
Get the recipe
A plate of pesto rigatoni garnished with parmesan cheese and basil.

20. Parmesan Garlic Pizza

A garlic parmesan pizza on a pizza peel.
Parmesan Garlic Pizza
This Garlic Parmesan Pizza is so creamy, cheesy, and garlicky. Made with a homemade parmesan garlic pizza sauce and topped with plenty of mozzarella cheese, you'll love how quickly and easily it comes together. Perfect for an easy weeknight dinner or pizza party.
Get the recipe
A garlic parmesan pizza cut into 8 slices on a pizza peel.

21. Sourdough Mac and Cheese

Baked sourdough mac and cheese in a glass casserole dish.
Sourdough Mac and Cheese
This baked Sourdough Mac and Cheese is thickened with a sourdough discard roux and topped with homemade sourdough breadcrumbs, making it an easy, comforting meal that's ready in about an hour.
Get the recipe
Sourdough discard mac and cheese on a small white plate.

22. Bolognese Pizza

Slices of homemade bolognese pizza on a wooden cutting board.
Bolognese Pizza
This Bolognese Pizza is one you're going to want to share with all of your friends and family. Made using leftover bolognese sauce, homemade pizza dough, and mozzarella cheese, it truly is one of the most delicious and satisfying pizzas I've ever had.
Get the recipe
Slices of bolognese pizza on white parchment paper.

23. Chicken and Broccoli Lasagna

Chicken and broccoli lasagna in a clear glass baking dish. A piece of lasagna has been removed and is on a small white plate to the left of the baking dish.
Chicken and Broccoli Lasagna
This Creamy Chicken and Broccoli Lasagna is made entirely from scratch with fresh lasagna noodles, a lightened-up homemade alfredo sauce, and plenty of tender chicken and broccoli. Packed with flavor, this hearty homestyle meal is perfect for a fun weekend dinner or even for a holiday party. Pair it with some garlic bread or a side salad for the ultimate comfort food meal.
Get the recipe
A baking dish filled with chicken and broccoli lasagna. One piece of lasagna is sitting on a small white plate to the left of the baking dish.

24. Pumpkin Soup

Pumpkin soup dripping out of a roasted pumpkin bowl. You can see the top of the pumpkin out of focus in the background.
Pumpkin Soup
This Pumpkin Soup is made without cream for a quick and easy weeknight dinner. Pair it with crusty sourdough bread, croutons, or pumpkin seeds for a cozy fall meal.
Get the recipe
A roasted pumpkin bowl filled with pumpkin soup. The pumpkin bowl is sitting on a small white plate and the soup is topped with roasted pumpkin seeds.

25. Fettuccine Alfredo

A plate of homemade roasted garlic fettuccine alfredo topped with parsley.
Fettuccine Alfredo
This Roasted Garlic Alfredo Sauce is made with homemade roasted garlic, heavy cream, butter, and pecorino romano cheese for a rich and flavorful sauce that pairs perfectly with pasta. It's made without flour and can also be used on pizza, chicken, and vegetables.
Yield: Approximately 1 cup of sauce
Get the recipe
A plate of fettuccine pasta coated with roasted garlic alfredo sauce.

25 Cozy Winter Meals

  1. Chicken Pot Pie
  2. Meatballs
  3. Braised Beef with Mushroom Gravy
  4. Dutch Oven Turkey Breast
  5. Beef and Bean Chili
  6. Turkey Shepherd’s Pie
  7. Chicken Noodle Soup
  8. Potato Soup
  9. Linguine Bolognese
  10. Turkey Pumpkin Chili
  11. Corned Beef and Cabbage
  12. Sourdough Focaccia Pizza
  13. Stuffed Peppers
  14. Sourdough Grilled Cheese
  15. Red Lentil Curry with Sweet Potatoes
  16. Creamy Pumpkin Pasta
  17. Lemon Garlic Whole Roasted Chicken
  18. Blackened Salmon Pasta
  19. Pesto Rigatoni
  20. Parmesan Garlic Pizza
  21. Sourdough Discard Mac and Cheese
  22. Bolognese Pizza
  23. Chicken and Broccoli Lasagna
  24. Pumpkin Soup
  25. Fettuccine Alfredo

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].

No Knead Sourdough Discard Naan Bread

This Sourdough Discard Naan Bread is super soft and fluffy with a slightly tangy flavor. Made with no added yeast, this easy sourdough discard recipe requires no kneading and is ready in just a few hours.

Several sourdough discard naan bread on a wooden counter.

When I first started my sourdough journey a few years ago, I struggled to make a good loaf of sourdough bread. After several unsuccessful and frustrating attempts, I began experimenting with sourdough discard recipes as a way to build my confidence.

This sourdough discard naan bread recipe was one of the first successful sourdough recipes I ever created. 

Being a flatbread, it's ideal for beginners as it doesn't rely on the sourdough starter for a significant rise. Additionally, it's a great way to use up excess sourdough discard and minimize kitchen waste. Plus, you can have this naan ready on the same day!

Today, I’m walking you through how to make the best sourdough discard naan, including which ingredients to use, tips for success, and some of my favorite ways to serve this easy homemade flatbread.

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

Why You'll Love This Recipe

  • Made with Sourdough Discard- A great way to reduce waste, this tangy naan bread recipe is made using sourdough starter discard - no yeast needed!
  • Ready the Same Day- Have soft sourdough naan ready for dinner tonight with this easy, same-day recipe.
  • Perfect for Beginners- If you’re new to sourdough, making a sourdough flatbread recipe like naan is a great way to start building your confidence.
  • No Kneading Required- Simply mix, proof, and roll out beautifully soft sourdough naan bread.
  • Versatile- Serve this sourdough naan flatbread as a side dish or use it to make flatbread pizzas, wraps, sandwiches, and more.

Ingredient Notes

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

  • Sourdough Discard- I developed this easy sourdough naan recipe using unfed discard from my 100% hydration, whole wheat flour sourdough starter. You can also use an active sourdough starter in this recipe. Need tips for making and maintaining a starter of your own? Check out my guide on how to make sourdough starter from scratch.
  • All-Purpose Flour- All-purpose flour gives the naan bread a pillowy soft, easily tearable texture. If you prefer a slightly chewier naan bread, try using bread flour instead.
  • Water- Use warm water around 80-90°F to create a favorable temperature for the sourdough naan dough to rise.
  • Greek Yogurt- Opt for plain Greek yogurt with at least 2% milkfat for soft, tender naan bread. Swap Greek yogurt for sour cream if preferred.
  • Egg- Helps create a softer, fluffier texture.
  • Honey- A small amount of sugar adds flavor, helps with browning, and feeds the yeast.
  • Kosher Salt- Enhances the flavor of the naan bread.

🌱 Sustainability Tip: Buy flour from a local grain mill (like Groundup Grain in Massachusetts) or purchase in bulk to minimize packaging waste.

The ingredients to make sourdough discard naan bread. Each ingredient is labeled with text. They include Greek yogurt, water, all-purpose flour, kosher salt, honey, egg, and sourdough discard.

Variations

  • Garlic- Brush warm naan bread with a mixture of butter, salt, and minced fresh garlic, roasted garlic, or garlic powder.
  • Herbs- Mix fresh chopped cilantro, parsley, or mint with a little olive oil and salt and brush it over warm naan.
  • Toasted Cumin- Work some toasted cumin seeds into the dough for a warmly spiced and fragrant bread.
  • Honey Butter- Brush the cooked naan with a mixture of melted butter and honey.
  • Cinnamon Sugar- Brush the cooked naan with melted butter and sprinkle a mixture of cinnamon and sugar over it for a sweet treat.
Sourdough discard naan bread brushed with olive oil and sprinkled with kosher salt.

Equipment Notes

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

  • Cast Iron Skillet- A cast iron skillet is perfect for cooking naan as it holds heat well. If you don't have one, use a stainless steel skillet as an alternative.
  • Food Scale- A food scale is recommended to achieve accurate and consistent results.
  • Rolling Pin- Use a rolling pin to roll out the dough into thin, even circles.
  • Bench Scraper- A bench scraper is useful for dividing and shaping the dough.

How to Make Sourdough Discard Naan Bread

Here is how to make naan bread with sourdough discard.

Step 1: Combine wet ingredients. In a large mixing bowl, whisk together the water, sourdough discard, Greek yogurt, honey, and egg until the discard is completely dissolved.

Sourdough discard, water, honey, egg, and Greek yogurt whisked together in a glass mixing bowl.

Step 2: Mix the dough. Add flour and kosher salt to the bowl. Mix thoroughly until a sticky, cohesive dough forms.

Sourdough discard naan dough in a glass mixing bowl.

Step 3: Proof the dough. Cover the bowl and let the dough rise for about 2 hours at room temperature (70-75°F) or until noticeably puffy and about doubled in size.

Proofed sourdough naan dough in a glass mixing bowl.

Step 4: Divide and shape the dough. After proofing, transfer the dough to a lightly floured surface. Divide it into 8 equal pieces. Form each piece into a ball by gathering the edges of the dough together into the middle and pinching them to seal. Flip the dough ball over seam side down and roll it on the counter to ensure a tight seal and a smooth surface. Cover the dough balls and let them rest for 20 minutes before rolling out.

A piece of sourdough discard naan bread dough.
A piece of sourdough naan dough being shaped into a ball.
Four sourdough naan dough balls on a wooden counter.

Step 5: Roll out the dough balls. Roll each dough ball out into a 6-inch wide, ¼-inch thick circle.

A rolled out piece of sourdough naan bread dough.

Step 6: Cook the naan bread. Preheat a cast iron skillet or stainless steel skillet on the stovetop over medium heat until it’s very hot. Working with one piece at a time, place the rolled-out dough into the dry, preheated skillet. Cook for about 30-60 seconds or until the surface starts to bubble. Flip the naan and cook for an additional 30-60 seconds on the other side.

Step 7: Serve and enjoy. Transfer the cooked naan to a plate covered with a tea towel to keep warm. Serve and enjoy!

A piece of sourdough naan bread dough cooking and bubbling up in a cast iron skillet.
A cooked sourdough discard naan bread in a cast iron skillet.

Tips For Success

  • Measure by weight. I recommend using a food scale to measure ingredients by weight (grams) instead of volume (cups) for the most accurate results.
  • Use fresh discard or active starter. For this sourdough discard naan recipe, it's better to use sourdough discard that's less than two weeks old. If yours is much older, opt for active sourdough starter instead.
  • Proof the dough in a warm area. Proof the dough between 75-85°F for best results. In a cool kitchen, use the oven with the light on to create a warmer setting.
  • Use flour to prevent sticking. Naan dough is supposed to be a little sticky. If the dough is sticking to the counter, your hands, or the rolling pin, dust it lightly with flour.
  • Preheat the skillet. Ensure the cast iron skillet is thoroughly preheated before adding the rolled-out dough. A hot skillet helps achieve the characteristic bubbling and puffing of the naan.
  • Don't stress if your naan doesn't puff up. Don't worry if your naan doesn't puff up - it'll still be delicious! Increase the heat slightly in your next attempt to create the steam needed for a puffier result.
  • Make ahead. Shape and refrigerate naan dough balls on a lined sheet for up to 24 hours or flash-freeze for one hour before transferring to a freezer-safe container for up to 3 months.

What to Serve with Sourdough Naan Bread

From grilled meats and curries to salads and dips, this sourdough discard naan is the perfect accompaniment to a variety of meals and snacks.

When it’s dinner time, serve this sourdough flatbread alongside red lentil curry, potato tikka masala, turmeric black pepper chicken, grilled chicken, or grilled steak tips. Alternatively, turn it into a delicious buffalo chicken flatbread pizza.

For a quick lunch, pair sourdough naan with falafel, Mediterranean black bean salad, ancient grain salad, strawberry goat cheese salad, pumpkin soup, or broccoli asparagus soup.

If you’re in the mood for a tasty snack, dip homemade naan bread in homemade hummus, black bean corn feta dip, spinach artichoke dip, or buffalo chicken dip.

🥙 Craving more savory treats? Check out my roundup of savory sourdough discard recipes that are more salty than sweet.

A stack of sourdough discard naan bread next to a small bowl of hummus.

How to Store

To store naan bread, let it cool completely and then place it in an airtight container at room temperature for 2-3 days. Avoid refrigeration as it can make the bread stale. Instead, freeze it in a freezer-safe bag or container for up to 3 months.

Frequently Asked Questions

What's the difference between naan bread and pita bread?

Naan and pita are both flatbreads. However, naan is fluffier, typically made with ingredients like yogurt, milk, and sometimes eggs. Pita is simpler, usually made with just flour, salt, water, and yeast.

Is naan healthier than bread?

Homemade sourdough discard naan bread is slightly healthier than store-bought naan bread because it does not contain any added preservatives. The fermentation action of the sourdough culture may also provide some health benefits, like easier digestibility. If you want to make your naan bread more nutritious, try swapping some of the white flour for whole wheat flour.

Can I use my sourdough discard straight from the refrigerator?

Yes, absolutely! This recipe isn't fussy when it comes to the type of discard you use. Cold or room temperature, fed or unfed - it all works.

Can I make naan bread in a stainless steel skillet?

Naan bread can be made in either a cast iron skillet or a heavy-bottomed stainless steel pan on the stovetop. Do not use a non-stick skillet as the high heat required to make naan bread is not good for the non-stick coating. Alternatively, you can make naan bread in the oven on a pizza stone or in a pizza oven.

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 discard naan bread on a wooden counter.
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5 from 1 vote

Sourdough Discard Naan Bread

This Sourdough Discard Naan Bread is super soft and fluffy with a slightly tangy flavor. Made with no added yeast, this easy sourdough discard recipe requires no kneading and is ready in just a few hours.
Course Bread, Side Dish
Cuisine Indian, Middle Eastern
Prep Time 3 hours
Cook Time 15 minutes
Total Time 3 hours 15 minutes
Servings 8 naan bread
Calories 244kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • ¾ cup + 1 ½ tablespoons (200 grams) warm water 80-90℉
  • ½ cup (100 grams) sourdough starter discard 100% hydration
  • ¼ cup (56 grams) plain Greek yogurt 2% milkfat or higher
  • 2 tablespoons (42 grams) honey
  • 1 large (50 grams) egg
  • 3 ½ cups (420 grams) all-purpose flour
  • 1 tablespoon (10 grams) kosher salt

Instructions

  • In a large mixing bowl, whisk together the water, sourdough discard, Greek yogurt, honey, and egg until the discard is completely dissolved.
    ¾ cup + 1 ½ tablespoons (200 grams) warm water, ½ cup (100 grams) sourdough starter discard, ¼ cup (56 grams) plain Greek yogurt, 2 tablespoons (42 grams) honey, 1 large (50 grams) egg
  • Add flour and kosher salt to the bowl. Mix thoroughly until a sticky, cohesive dough forms.
    3 ½ cups (420 grams) all-purpose flour, 1 tablespoon (10 grams) kosher salt
  • Cover the bowl and let the dough rise for about 2 hours at room temperature (70-75°F) or until noticeably puffy and about doubled in size.
  • After proofing, transfer the dough to a lightly floured surface. Divide it into 8 equal pieces. Form each piece into a ball by gathering the edges of the dough together into the middle and pinching them to seal. Flip the dough ball over seam side down and roll it on the counter to ensure a tight seal and a smooth surface. Cover the dough balls and let them rest for 20 minutes before rolling out.
  • Roll each dough ball out into a 6-inch wide, ¼-inch thick circle.
  • Preheat a cast iron skillet or stainless steel skillet on the stovetop over medium heat until it’s very hot. Working with one piece at a time, place the rolled-out dough into the dry, preheated skillet. Cook for about 30-60 seconds or until the surface starts to bubble. Flip the naan and cook for an additional 30-60 seconds on the other side.
  • Transfer the cooked naan to a plate covered with a tea towel to keep warm. Serve and enjoy!

Notes

  • This recipe was tested using an unfed 100% hydration sourdough starter in a 70°F kitchen. I let my dough rise for approximately 2 hours.
  • Bread flour and all-purpose flour can be used interchangeably.
  • I recommend measuring your ingredients by weight using a food scale.
  • Make sure you let your skillet get nice and hot so that your naan bread gets puffy and bubbly.
  • Make Ahead: You can easily make the dough up to 24 hours in advance. Just cover it tightly with plastic wrap and store it in the refrigerator. Then, bring it to room temperature before rolling it out and cooking.
  • Storage: Store leftover naan bread in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1naan bread | Calories: 244kcal | Carbohydrates: 49g | Protein: 9g | Fat: 1g | Saturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Cholesterol: 24mg | Sodium: 512mg | Potassium: 43mg | Fiber: 2g | Sugar: 4.5g | Calcium: 15mg | Iron: 0.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Chocolate Covered Cheesecake Strawberries

These Chocolate Covered Cheesecake Strawberries are sweet and chocolatey with the most creamy, decadent cheesecake filling. Made with just a few simple ingredients, this easy no-bake dessert recipe is perfect for celebrating Valentine’s Day, a romantic date night, or any special occasion.

A small white plate with twelve chocolate covered cheesecake strawberries.

Sweet, juicy strawberries dipped in decadent chocolate and filled with a rich, creamy cheesecake filling - it sounds too good to be true!

These cheesecake-stuffed chocolate-covered strawberries are a delicious twist on a classic treat that's perfect for any occasion. Whether you're celebrating Valentine's Day, a romantic first date, or just because, I know you'll love this deliciously easy no-bake dessert.

Today, I’m walking you through how to make the best chocolate-covered cheesecake strawberries, including which ingredients to use, tips that guarantee they turn out right the first time, and how to properly store 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.

Why You'll Love This Recipe

  • Sweet & Decadent- Sweet, juicy chocolate-covered strawberries combined with a rich, creamy cheesecake filling make for a decadently delicious dessert. They're like a mini strawberry cheesecake without the fuss!
  • Easy to Make- Just a few simple ingredients and about 30 minutes are all you need to make this sweet treat.
  • Perfect for Celebrations- Whether it's Valentine's Day or a romantic dinner date for two, these easy chocolate-covered cheesecake strawberries are the perfect way to celebrate.

Ingredient Notes

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

  • Strawberries- Choose the largest, ripest strawberries from the package for the best results. Make sure they're thoroughly dry before dipping them in chocolate so the chocolate sticks.
  • Semi-Sweet Chocolate Chips- Opt for semi-sweet chocolate chips for balanced sweetness. Melt in short intervals, stirring between each, to avoid burning the chocolate.
  • Cream Cheese- Soften the cream cheese at room temperature for at least one hour before blending for a smooth filling.
  • Powdered Sugar- Thickens the cheesecake filling and adds sweetness.
  • Heavy Cream- Gives the cheesecake filling a light and fluffy texture. Use cold cream for best results.
  • Vanilla Extract- Enhances the flavor of the cheesecake filling.

🌱 Sustainability Tip: Opt for locally-grown strawberries when they're in season to cut down on food transportation miles. Grow your own, visit a farmers' market, or pick them from a nearby farm.

The ingredients to make chocolate covered cheesecake strawberries. Each ingredient is labeled with text. They include cream cheese, powdered sugar, heavy cream, strawberries, vanilla extract, and chocolate chips.

Substitutions and Variations

Here are a few ways you can customize this chocolate-covered cheesecake strawberry recipe to fit your diet and taste preferences.

Substitutions

  • Strawberries- Cover your favorite fruit in chocolate, then use the cheesecake filling as a delicious dip. Try sliced apples, cherries, pineapple, or other berries.
  • Semi-Sweet Chocolate Chips- Swap semi-sweet chocolate chips for dark chocolate, milk chocolate, or white chocolate if preferred.
  • Cream Cheese- Substitute full-fat cream cheese for neufchâtel cheese for a reduced-fat version of this recipe.
Several chocolate covered strawberries with cheesecake filling on a small white plate.

Decoration Ideas:

  • Sprinkles
  • Crushed graham crackers
  • Chopped nuts- like almonds, walnuts, or pistachios
  • Shredded coconut
  • Mini chocolate chips
  • Drizzle of melted white or dark chocolate
  • Edible gold flakes

Equipment Notes

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

  • Hand Mixer- A hand mixer creates a light, fluffy, and well-blended strawberry filling.
  • Piping Bag + Tip- Use a piping bag with a tip for a neat and controlled filling of the strawberries. If you don't have a piping bag, a zip-top bag with a corner snipped off can be a makeshift alternative.
  • Parchment Paper- Parchment paper prevents sticking and makes it easier to remove the strawberries from the baking sheet after they've set. Wax paper may also be used.

How to Make Chocolate Covered Cheesecake Strawberries

Here is how to make chocolate-covered strawberries with cheesecake filling.

Step 1: Prepare baking sheet. Line a baking sheet with parchment paper and set aside.

Step 2: Prepare strawberries. Rinse strawberries and pat them dry. Remove the tops and hull the center using a small paring knife.

Several strawberries with the tops trimmed on a bamboo cutting board.

Step 3: Melt chocolate. Place chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring between each until completely melted.

A clear glass bowl filled with melted chocolate with a spoon sticking out to the left.

Step 4: Dip strawberries. Dip each strawberry in melted chocolate. Place on the parchment-lined baking sheet to set. While the strawberries set, prepare the cheesecake filling.

A hulled strawberry sitting in a bowl of melted chocolate next to a spoon.
Chocolate covered strawberries on a parchment-lined baking sheet.

Step 5: Prepare cheesecake filling. In a large bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer to blend until smooth. Add heavy cream and beat for an additional 2 minutes until light and fluffy. Place the bowl in the refrigerator for 15 minutes to allow the filling to chill.

Step 6: Fill strawberries. Transfer cheesecake filling to a piping bag with a tip. Pipe some filling into each chocolate-covered strawberry.

A green mixing bowl filled with whipped cheesecake filling.
Chocolate covered strawberries being filled with a piping bag full of whipped cheesecake filling.

Step 7: Set in refrigerator. If the filling seems soft, place strawberries in the refrigerator for 10-15 minutes to set the cheesecake filling.

Step 8: Serve and enjoy. Serve immediately or within 12 hours for the best texture and flavor. Store leftovers in the refrigerator in an airtight container for up to 24 hours.

Chocolate covered cheesecake strawberries on a parchment-lined baking sheet.

Tips for Success

Make these cheesecake-stuffed chocolate-dipped strawberries successfully the first time using these easy kitchen tips.

  • Dry strawberries thoroughly. Pat the strawberries completely dry after rinsing to help the chocolate adhere properly.
  • Use room temperature cream cheese. Soften cream cheese at room temperature before blending to achieve a smooth and lump-free cheesecake filling.
  • Chill cheesecake filling. Allow the cheesecake filling to chill in the refrigerator for 15 minutes before piping to help it hold its shape.
  • Serve fresh. For the best flavor and texture, enjoy these chocolate-covered cheesecake-stuffed strawberries the same day you make them.

How to Store

  • Room Temperature- Since the cheesecake filling is made with cream cheese and heavy cream, these chocolate-covered strawberries can only be kept at room temperature for a maximum of 2 hours.
  • Refrigerator- Store leftover cheesecake-filled strawberries in the refrigerator for up to 24 hours for the best flavor and texture.
  • Freezer- Do not freeze chocolate-covered cheesecake strawberries.
Chocolate covered cheesecake filled strawberries on a small white plate.

Frequently Asked Questions

How do you hollow strawberries out?

To hollow strawberries, rinse them, pat them dry, and use a small paring knife to remove the tops and hull the center. Be gentle to avoid removing too much flesh. You can also use a mini melon baller if you have one.

Should strawberries be cold before dipping in chocolate?

It's preferable to start with dry and room temperature strawberries. Cold strawberries may cause the chocolate to set too quickly, making it challenging to achieve a smooth coating.

Do you have to put chocolate-covered cheesecake strawberries in the refrigerator?

Yes, it's advisable to refrigerate the chocolate-covered cheesecake strawberries for about 10-15 minutes after filling them to help the cheesecake filling set. Leftover chocolate cheesecake strawberries should be stored in the refrigerator after 2 hours for food safety.

Can I make these ahead of time for an event?

Yes, you can make them ahead of time, but for the best texture, it's recommended to serve them within 12 hours of preparation.

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 Dessert Recipes

📖 Recipe

A small white plate with twelve chocolate covered cheesecake strawberries.
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Chocolate Covered Cheesecake Strawberries

These Chocolate Covered Cheesecake Strawberries are sweet and chocolatey with the most creamy, decadent cheesecake filling. Made with just a few simple ingredients, this easy no-bake dessert recipe is perfect for celebrating Valentine’s Day, a romantic date night, or any special occasion.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 10 minutes
Total Time 30 minutes
Servings 15 strawberries
Calories 120kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 pound (about 12-15) large strawberries thoroughly rinsed and pat dry
  • 6 ounces (1 cup) semi-sweet chocolate chips
  • 4 ounces cream cheese softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup heavy cream cold

Instructions

  • Line a baking sheet with parchment paper and set aside.
  • Rinse strawberries and pat them dry. Remove the tops and hull the center using a small paring knife.
    1 pound (about 12-15) large strawberries
  • Place chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring between each until completely melted.
    6 ounces (1 cup) semi-sweet chocolate chips
  • Dip each strawberry in melted chocolate. Place on the parchment-lined baking sheet to set. While the strawberries set, prepare the cheesecake filling.
  • In a large bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer to blend until smooth. Add heavy cream and beat for an additional 2 minutes until light and fluffy. Place the bowl in the refrigerator for 15 minutes to allow the filling to chill.
    4 ounces cream cheese, ½ cup powdered sugar, ¼ cup heavy cream, 1 teaspoon vanilla extract
  • Transfer the chilled cheesecake filling to a piping bag with a tip. Pipe some filling into each chocolate-covered strawberry.
  • If the filling seems soft, place strawberries in the refrigerator for 10-15 minutes to set the cheesecake filling.
  • Serve immediately or within 12 hours for the best texture and flavor.

Notes

  • Dry strawberries thoroughly. Pat the strawberries completely dry after rinsing to help the chocolate adhere properly.
  • Storage: Store leftover strawberries in an airtight container in the refrigerator for up to 24 hours.

Nutrition

Serving: 1strawberry | Calories: 120kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 4.5g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 25mg | Potassium: 109mg | Fiber: 1g | Sugar: 12g | Vitamin C: 18mg | Calcium: 15mg | Iron: 0.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Beef Fajita Tacos (One Skillet Recipe)

These Beef Fajita Tacos are tender and juicy with a sweet, smoky flavor from the homemade fajita seasoning. Ready in just 30 minutes, everything is cooked in one skillet for easy cleanup. Pair them with your favorite taco toppings for a delicious weeknight dinner.

Three beef fajita tacos on a small white plate topped with cilantro garlic sauce.

Tacos are the ultimate weeknight meal.

They're quick, easy to make, and endlessly customizable. Plus, it's so fun trying out new taco recipes and pairing them with all of your favorite taco toppings.

And these beef fajita tacos are my latest taco obsession.

In this recipe, beef is coated in homemade fajita seasoning and then seared to perfection in a hot skillet. The peppers and onions are cooked in the same skillet, soaking up the seasoning and the savory flavor left behind by the steak.

Today, I’m walking you through how to make the best beef fajita tacos, including which ingredients to use, tips that guarantee they turn out right the first time, and some of my favorite toppings to serve with this easy dinner 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.

Why You'll Love This Recipe

  • Sweet & Smoky- The homemade spice blend combines warm, smoky spices with sweet brown sugar to give the beef a bold, well-balanced flavor that pairs well with the sautéed vegetables.
  • Easy to Make- Prepared entirely in one skillet, these easy steak fajita tacos are quick, simple to make, and require minimal cleanup.
  • Ready in 30 Minutes- These steak tacos are ready in just 30 minutes, making them ideal for a busy weeknight dinner.
  • Customizable- Personalize your beef fajita tacos with your favorite toppings and condiments.

Ingredient Notes

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

  • Beef- When testing this recipe, I used boneless short ribs as that's what was available at my local grocery store. However, flank steak is an excellent alternative, offering a leaner option with equally delicious results.
  • Bell Peppers- Using both green and red bell peppers gives the tacos a colorful presentation and a balance of flavors.
  • Onion- Slice the onion into half rings, aiming for a thickness similar to the peppers.
  • Seasonings- My homemade fajita seasoning blend combines smoked paprika, chili powder, cayenne pepper, brown sugar, and other spices for a balanced smoky, spicy, and sweet flavor.
  • Olive Oil- Divided into two portions to sear the steak and the veggies.
  • Kosher Salt- Enhances the flavor of the fajita seasoning and the sautéed vegetables.
  • Tortillas- Use your favorite soft flour tortillas or corn tortillas. If you have excess sourdough discard, try making my homemade sourdough tortillas.
  • Toppings- Choose any taco toppings you enjoy!

🌱 Sustainability Tip: Opt for locally sourced and sustainably raised beef when possible for better flavor and to support environmental and animal welfare.

The ingredients to make beef fajita tacos. Each ingredient is labeled with text. They include tortillas, beef, onion, seasonings, bell peppers, kosher salt, and olive oil.

Substitutions and Variations

Here are a few ways you can try customizing these beef fajita tacos to fit your diet and taste preferences.

Substitutions

  • Beef- Try skirt steak, sirloin, or even chicken or shrimp as protein alternatives.
  • Bell Peppers- Swap bell peppers for poblano peppers or Anaheim peppers for a spicer variation.
  • Onion- Substitute yellow onion for sweet onion, white onion, or red onion.
  • Seasonings- For an even easier version of this recipe, use a store-bought fajita seasoning blend.
  • Olive Oil- Use any neutral-flavored oil with a high smoke point, like avocado oil or canola oil.
  • Kosher Salt- Replace kosher salt with half the amount of table salt, then adjust to taste.
  • Tortillas- Substitute tortillas with lettuce wraps for a low-carb alternative. Alternatively, serve the steak and vegetables over rice or a salad.
Seared steak and sautéed peppers and onions in three flour tortillas on a small white plate.

Variations

  • Protein- Swap the steak for another protein such as chicken, shrimp, or cod. For a vegetarian version, try using mushrooms in place of the steak.
  • Spicy- Add some sliced jalapeño to the sautéed vegetables, use a little more cayenne pepper in the seasoning blend, or top with hot sauce to give these tacos a spicy kick.
  • Chili Lime- Add grated lime zest to the seasoning blend and serve the tacos with fresh lime juice for a bold, citrusy flavor.

Equipment Notes

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

  • Cast Iron or Stainless Steel Skillet- Opt for a large cast iron or stainless steel skillet. Avoid non-stick skillets since the beef is seared over medium-high heat.
  • Meat Thermometer- A meat thermometer is crucial for checking the internal temperature of the steak to ensure it reaches a safe level while maintaining the desired doneness.

How to Make Beef Fajita Tacos

Here is how to make steak fajita tacos in a cast iron skillet.

Step 1: Prepare fajita seasoning. In a small bowl, mix chili powder, smoked paprika, onion powder, brown sugar, ½ teaspoon kosher salt, garlic powder, cumin, and cayenne pepper.

Step 2: Season steak. Pat the steak dry and season it on all sides with the fajita seasoning mixture.

Homemade fajita seasoning mixture in a small glass bowl.
A piece of raw beef coated in fajita seasoning on a piece of parchment paper.

Step 3: Preheat skillet. Heat 2 tablespoons of olive oil in a large cast iron or stainless steel skillet over medium-high heat.

Step 4: Sear steak. Sear the steak for 3-6 minutes per side or until a meat thermometer inserted into the thickest part reads 135°F for medium rare. The cooking time depends on the cut and thickness of the steak. Transfer the steak to a plate, tent with foil, and let it rest for 10 minutes.

A piece of seared steak in a cast iron skillet.

Step 5: Sauté vegetables. Add 1 tablespoon of olive oil to the same skillet. Sauté the bell peppers and onion for 5-7 minutes until softened and starting to brown. They will pick up the seasoning leftover from the steak. Season the vegetables with an additional ¼ teaspoon of salt, if necessary. Remove the skillet from heat.

Sliced onion, red bell pepper, and green bell pepper on a green cutting board.
Sautéed peppers and onions in a cast iron skillet.

Step 6: Slice steak. Slice the rested steak across the grain into thin strips.

Step 7: Serve and enjoy. Serve the steak and sautéed vegetables on tortillas with your favorite toppings. Enjoy!

Fajita seasoned beef sliced into pieces on a gray plate.
Three beef fajita tacos on a small white plate.

Tips for Success

Make this easy beef fajita tacos recipe successfully the first time using these helpful kitchen tips.

  • Prep ingredients ahead. Once you get cooking, this dish comes together quickly. Have the vegetables sliced and ready to go before you start searing the steak.
  • Slice vegetables evenly. Aim to slice the bell peppers and onions to an even thickness so they cook through at the same time.
  • Preheat the skillet. The key to achieving a good sear on your steak is a hot skillet. Make sure it's preheated before adding the beef.
  • Use a meat thermometer. Cooking time will vary based on the thickness and cut of beef. A meat thermometer is the best way to know if your steak is cooked to your desired doneness.
  • Rest the steak. Allow the seared steak to rest for 10 minutes before slicing. This helps the juices redistribute, keeping the meat juicy and flavorful.
  • Slice across the grain. For tender bites of steak, cut it across the grain by looking for the lines or fibers in the meat and cutting perpendicular to them.

What to Serve with Beef Fajita Tacos

These juicy and flavorful beef fajitas tacos are made even better when served alongside your favorite taco toppings and side dishes.

Of course, you can't go wrong serving these steak tacos on homemade tortillas. Then, add your favorite taco toppings like sour cream, shredded cheese, and lettuce. Some of my favorites include red cabbage slaw, guacamole, and fresh tomato salsa.

For a heartier meal, pair your tacos with a flavorful side dish. Try cilantro lime rice, sautéed sweet potatoes, cornbread, black bean salad, or honey garlic brussels sprouts.

Three steak fajita tacos topped with creamy cilantro garlic sauce on a small white plate.

Storage and Reheating

How to Store

  • Refrigerator- Store leftover steak and vegetables in an airtight container in the refrigerator for up to 4 days. Keep toppings and tortillas separate for best results.
  • Freezer- For longer storage, freeze steak and vegetables in a freezer-safe container for up to 3 months.

How to Reheat

  • Stovetop- Heat a small amount of oil in a skillet over medium heat. Add leftover steak and vegetables to the skillet. Cook for 3-5 minutes, stirring occasionally, until fully warmed through.
  • Oven- Preheat oven to 350°F. Spread the steak and vegetables into a baking dish, adding a small amount of water if the filling is dry. Cover with foil and heat for 10 minutes or until hot.
  • Microwave- Transfer steak and vegetables to a microwave-safe dish. Heat on HIGH in 30-second intervals, stirring between each, until heated through.
  • Air Fryer- Preheat the air fryer to 350°F. Spread the steak and vegetable filling in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through.

Make Ahead

If you're looking to prep ahead for a busy weeknight or just like being efficient in the kitchen, this beef fajita taco recipe is perfect for you!

You can prepare the fajita seasoning mix up to a week in advance, chop the vegetables a couple of days ahead of time, or cook the entire filling and reheat it when ready to serve.

Three beef fajitas tacos on flour tortillas on a small white plate.

Frequently Asked Questions

How do I make the beef more tender?

To achieve more tender beef, allow the meat to come to room temperature before cooking to prevent it from seizing up when it hits the hot skillet. After searing, let it rest for 10 minutes to retain juices and slice it against the grain.

Can I grill the steak instead of cooking it in a skillet?

Yes, grilling adds a delightful smokiness. Preheat the grill and cook the steak to your desired doneness.

Can I use a different cut of beef?

Absolutely! While the recipe suggests boneless short ribs or flank steak, you can also use skirt steak, sirloin, or even tenderloin based on your preference and availability.

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 Beef Recipes

📖 Recipe

Three beef fajita tacos on a small white plate topped with cilantro garlic sauce.
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Beef Fajita Tacos

These Beef Fajita Tacos are tender and juicy with a sweet, smoky flavor from the homemade fajita seasoning. Ready in just 30 minutes, everything is cooked in one skillet for easy cleanup. Pair them with all of your favorite taco toppings for a delicious weeknight dinner.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 small tacos
Calories 316kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon brown sugar
  • ½ teaspoon + ¼ teaspoon kosher salt divided
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper
  • 1 pound flank steak or boneless short ribs
  • 2 tablespoons + 1 tablespoon olive oil divided
  • 1 medium red bell pepper thinly sliced
  • 1 medium green bell pepper thinly sliced
  • 1 small yellow onion thinly sliced
  • 8 small flour tortillas or corn tortillas
  • Toppings of choice

Instructions

  • In a small bowl, mix chili powder, smoked paprika, onion powder, brown sugar, ½ teaspoon kosher salt, garlic powder, cumin, and cayenne pepper.
    1 teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon brown sugar, ½ teaspoon + ¼ teaspoon kosher salt, ¼ teaspoon garlic powder, ¼ teaspoon ground cumin, ⅛ teaspoon cayenne pepper
  • Pat the steak dry and season it on all sides with the fajita seasoning mixture.
    1 pound flank steak or boneless short ribs
  • Heat 2 tablespoons of olive oil in a large cast iron or stainless steel skillet over medium-high heat.
    2 tablespoons + 1 tablespoon olive oil
  • Sear the steak for 3-6 minutes per side or until a meat thermometer inserted into the thickest part reads 135°F for medium rare. The cooking time depends on the cut and thickness of the steak. Transfer the steak to a plate, tent with foil, and let it rest for 10 minutes.
  • Add 1 tablespoon of olive oil to the skillet. Sauté the bell peppers and onion for 5-7 minutes until softened and starting to brown. They will pick up the seasoning leftover from the steak. Season the vegetables with an additional ¼ teaspoon of salt, if necessary. Remove the skillet from heat.
    2 tablespoons + 1 tablespoon olive oil, 1 medium red bell pepper, 1 medium green bell pepper, 1 small yellow onion, ½ teaspoon + ¼ teaspoon kosher salt
  • Slice the rested steak across the grain into thin strips.
  • Serve the steak and sautéed vegetables on tortillas with your favorite toppings. Enjoy!
    8 small flour tortillas, Toppings of choice

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Store the beef and vegetables separately from tortillas and any toppings for best results.

Nutrition

Serving: 1taco (without toppings) | Calories: 316kcal | Carbohydrates: 27.5g | Protein: 22g | Fat: 13g | Saturated Fat: 3.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6.5g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 550mg | Potassium: 285mg | Fiber: 2g | Sugar: 4g | Vitamin C: 32mg | Calcium: 103mg | Iron: 3.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Basil Balsamic Vinaigrette (For Salad, Marinating, and More!)

This Basil Balsamic Vinaigrette is bright, balanced, and tangy with a bold herby flavor. Easy to make with just a bowl and whisk, this homemade dressing is ready in just 10 minutes. Use it on salads, as a meat marinade, for dipping bread, and more!

A jar of basil balsamic vinaigrette with a spoonful of dressing resting on top of it. You can see bits of fresh basil in the spoonful of vinaigrette. Out of focus in the background is a small plate of salad.

If you took a peak inside my fridge, you'd probably notice something unusual - there is no bottled salad dressing (well, except for the ranch dressing my fiancé can't live without).

Several years ago, I started making my own salad dressings for a few reasons.

First, they simply taste better than store-bought. The flavors are so much fresher and more nuanced. Second, there are no preservatives or added sugars. And finally, they're quick, easy, and usually less expensive!

This basil balsamic vinaigrette is one of my favorites because of its bright, fresh flavors. It pairs well with everything from a simple garden salad to Caprese.

Today, I’m walking you through how to make the best basil balsamic vinaigrette, including which ingredients to use, tips for success, and some of my favorite ways to use this easy homemade salad dressing.

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

Why You'll Love This Recipe

  • Bright, Fresh Flavor- Tangy balsamic vinegar, fresh basil, and garlic give this balsamic vinaigrette so much flavor.
  • Better Than Store-Bought- Bottled dressing is often full of added sugars and preservatives. Not only does this homemade vinaigrette taste better but it's also better for you, too!
  • No special equipment- Just a mixing bowl, whisk, and a little arm power (but not too much!).
  • Ready in 10 Minutes- With minimal prep work, this easy basil balsamic vinaigrette can be made in 10 minutes or less!
  • Versatile- Use it for salads, marinating, dipping, and drizzling over roasted vegetables.

Ingredient Notes

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

  • Balsamic Vinegar- Lends a tangy, slightly sweet flavor to the dressing. Opt for the highest-quality balsamic vinegar you can find for the best flavor.
  • Extra Virgin Olive Oil- Again, use the highest-quality olive oil you can since this vinaigrette is oil-based.
  • Basil- Adds an herbaceous, anise-like flavor to the dressing that pairs well with Italian dishes. I typically leave the basil chopped, but you can also blend it into the dressing for a more intense basil flavor and smoother consistency.
  • Dijon Mustard- Acts as an emulsifier, helping the oil and vinegar stay together.
  • Honey- Adds a little sweetness to the vinaigrette, balancing the tanginess of the vinegar.
  • Garlic- Grating or finely mincing the garlic allows its flavor to disperse more evenly throughout the dressing.
  • Kosher Salt- I prefer to use kosher salt because it does not contain any added sugar or anti-caking agents like table salt often does.
  • Black Pepper- Use freshly cracked black pepper for the best flavor.

🌱 Sustainability Tip: Grow basil at home for the freshest, most flavorful dressing. This also helps reduce food waste and food transportation pollution.

The ingredients to make basil balsamic vinaigrette. Each ingredient is labeled with text. They include extra virgin olive oil, honey, basil, balsamic vinegar, dijon mustard, salt, pepper, and garlic.

Substitutions and Variations

Here are a few ways you can try customizing this easy basil balsamic vinaigrette recipe to fit your diet and taste preferences.

Substitutions

  • Balsamic Vinegar- While the flavor of the dressing will be different, you can substitute sweet balsamic vinegar with white balsamic vinegar, white wine vinegar, or red wine vinegar.
  • Extra Virgin Olive Oil- Swap extra virgin olive oil for avocado oil or grapeseed oil for a milder flavor.
  • Basil- Replace fresh basil with up to one tablespoon of dried basil. Alternatively, use other fresh herbs such as parsley, thyme, or rosemary.
  • Dijon Mustard- Substitute dijon mustard with with yellow mustard or whole grain mustard.
  • Honey- Maple syrup, brown sugar, or granulated sugar can be used in place of honey.
  • Garlic- Swap fresh garlic for 1-2 cloves of roasted garlic or ¼ teaspoon of garlic powder.
  • Kosher Salt- A pinch of table salt or sea salt can be used instead of kosher salt.
  • Black Pepper- Use red pepper flakes or cayenne pepper instead of black pepper for a spicy kick.
A glass mason jar filled with basil balsamic vinaigrette next to a plate of spinach Caprese salad.

Variations

  • Herbed- Try using a blend of fresh herbs to give this balsamic vinaigrette a bolder, more herby flavor.
  • Citrus- Add a few tablespoons of fresh orange juice, lemon juice, or lime juice for a burst of citrus flavor.
  • Soy Sauce- Add a tablespoon or two of soy sauce for a salty, umami flavor.
  • Spicy- Sprinkle in a pinch of red pepper flakes or cayenne pepper for a spicy variation.

How to Make Basil Balsamic Vinaigrette

Here is how to make balsamic vinaigrette with basil.

Step 1: Prepare the dressing. In a small mixing bowl, combine balsamic vinegar, chopped basil, grated garlic, dijon mustard, honey, kosher salt, and black pepper.

Step 2: Whisk together. Place the mixing bowl on a kitchen towel to keep it steady. Whisk the ingredients together until well combined.

A clear glass bowl on a white kitchen towel. The bowl is filled with balsamic vinegar, fresh chopped basil, honey, dijon mustard, grated garlic, salt, and pepper.
Balsamic vinegar, fresh basil, and other ingredients mixed together in a clear glass bowl.

Step 3: Emulsify the olive oil. To emulsify the dressing, slowly stream in the extra virgin olive oil while whisking continuously.

🌿 Optional: Transfer the whisked vinaigrette to a blender or food processor, or use an immersion blender for a smoother texture and more intense basil flavor. Blend until desired consistency is reached.

The finished basil balsamic vinaigrette in a clear glass mixing bowl.

Step 4: Serve or store. Use immediately or cover and store in the refrigerator for up to one week.

A spoonful of basil balsamic vinaigrette being drizzled over a Caprese salad.

Tips for Success

Make this balsamic basil vinaigrette recipe successfully the first time using these helpful kitchen tips.

  • Choose fresh, high-quality ingredients. This basil balsamic vinaigrette salad dressing is all about fresh flavor. I recommend splurging on the highest-quality ingredients you can. And don't skip the fresh basil and garlic!
  • Use a kitchen towel. Place the mixing bowl on a kitchen towel to prevent it from sliding around on the counter while you whisk in the olive oil.
  • Season to taste. Taste the vinaigrette before serving and adjust the seasoning. You can add more garlic, basil, honey, salt, and pepper to suit your tastes. Remember that the flavors will become more noticeable after the dressing sits for a while.
  • Shake or whisk to emulsify again. Before using leftovers, give it a good shake or stir to remix the ingredients.

How to Use Basil Balsamic Vinaigrette

This basil balsamic vinaigrette is a bright and flavorful dressing that pairs well with both leafy green salads and grain salads alike. Try it on this spinach caprese salad, strawberry spinach salad, arugula quinoa salad, or quinoa farro salad.

But, don't limit this creamy basil balsamic dressing to just salads. It makes a delicious meat marinade, too! Use it to marinate grilled chicken, steak tips, shrimp, salmon, and more.

Finally, turn this homemade balsamic vinaigrette into a dipping oil for crusty sourdough bread, breadsticks, dinner rolls, or garlic bread. Or drizzle it over roasted vegetables, like these maple balsamic Brussels sprouts.

A small white plate of spinach Caprese salad. Out of focus in the background is a glass mason jar filled halfway with basil balsamic vinaigrette.

How to Store

  • Room Temperature- Do not leave this dressing at room temperature for longer than 2 hours to prevent the growth of harmful bacteria.
  • Refrigerator- Keep any leftover vinaigrette in an airtight container in the fridge for up to one week. Use a mason jar for easy shaking before each use. If the oil hardens, allow the dressing to sit at room temperature for 15-20 minutes before serving.
  • Freezer- Do not freeze this dressing as it will change the texture and flavor of the fresh basil.

Make Ahead

This basil balsamic vinaigrette dressing can be made up to one week ahead of time and stored in the refrigerator in an airtight container.

For optimal flavor, I recommend making it at least a few hours in advance to allow the flavors to melt together. This will result in a better-tasting, more balanced dressing when ready to serve.

A spoonful of basil balsamic vinaigrette being held above a glass jar filled with more dressing. There is a green salad out of focus in the background.

Frequently Asked Questions

How do I prevent the vinaigrette from separating?

Vinaigrette isn't a stable emulsion and tends to separate over time. To extend its stability, use dijon mustard as an emulsifier and slowly stream in olive oil while whisking continuously.

Can I use dried basil instead of fresh?

I highly recommend using fresh basil leaves since it's one of the primary flavors in this dressing. However, if you only have dried basil, you can use up to one tablespoon.

Can I use garlic powder or jarred garlic instead of fresh?

For a milder garlic flavor, use up to ¼ teaspoon of garlic powder or 1-2 cloves of roasted garlic. Avoid jarred garlic, as it lacks sufficient flavor.

Can I double or halve this recipe?

Yes, you can adjust the recipe by doubling or halving the ingredients based on your preferences or serving size needs.

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 jar of basil balsamic vinaigrette with a spoonful of dressing resting on top of it. You can see bits of fresh basil in the spoonful of vinaigrette. Out of focus in the background is a small plate of salad.
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Basil Balsamic Vinaigrette

This Basil Balsamic Vinaigrette is bright, balanced, and tangy with a bold herby flavor. Easy to make with just a bowl and whisk, this homemade dressing is ready in just 10 minutes. Use it on salads, as a meat marinade, for dipping bread, and more.
Course Condiment, Salad
Cuisine Italian
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 16 tablespoons
Calories 100kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • ¼ cup balsamic vinegar
  • ¼ cup fresh basil leaves chopped
  • 1 clove garlic grated or finely minced
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¾ cup extra virgin olive oil

Instructions

  • In a small mixing bowl, combine balsamic vinegar, chopped basil, grated garlic, dijon mustard, honey, kosher salt, and black pepper.
    ¼ cup balsamic vinegar, 1 tablespoon dijon mustard, 1 tablespoon honey, ¼ cup fresh basil leaves, 1 clove garlic, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
  • Place the mixing bowl on a kitchen towel to keep it steady. Whisk the ingredients together until well combined.
  • To emulsify the dressing, slowly stream in the extra virgin olive oil while whisking continuously.
    ¾ cup extra virgin olive oil
  • Optional: Transfer the whisked vinaigrette to a blender or food processor, or use an immersion blender for a smoother texture and more intense basil flavor. Blend until desired consistency is reached.
  • Use immediately or cover and store in the refrigerator for up to one week.

Notes

  • Season to taste. Taste the vinaigrette before serving and adjust the seasoning. You can add more garlic, basil, honey, salt, and pepper to suit your tastes. Remember that the flavors will become more noticeable after the dressing sits for a while.
  • Storage: Store dressing in the refrigerator in an airtight container or glass mason jar for up to one week. If the olive oil hardens, let the dressing sit at room temperature for 15-20 minutes before whisking or shaking to remix.
  • Make Ahead: For optimal flavor, I recommend making it at least a few hours in advance to allow the flavors to melt together. This will result in a better-tasting, more balanced dressing when ready to serve.

Nutrition

Serving: 1tablespoon | Calories: 100kcal | Carbohydrates: 2g | Fat: 10g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7.5g | Sodium: 41mg | Potassium: 10mg | Sugar: 2g | Calcium: 3.5mg | Iron: 0.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.