This Peanut Butter and Jelly Sourdough Bread is a beginner-friendly swirled loaf that tastes just like a classic PB&J sandwich. It’s made with peanut butter powder and jelly dough, then packed with peanut butter chips and freeze-dried strawberries for a fun, kid-friendly sourdough.
Close your eyes and think of a classic PB&J sandwich. The one your mom made for you as a kid (or maybe the one you still make for yourself today… no judgment).
Creamy peanut butter, sweet fruity jelly, soft bread… simple, but perfect.
This peanut butter and jelly sourdough bread is my take on that childhood favorite. And I intentionally kept it beginner-friendly so it’s easier to make than most swirled PB&J sourdough loaves you’ll see.
It’s made with a peanut butter powder dough and a jelly dough swirled together, plus peanut butter chips and freeze-dried strawberries folded in for extra flavor and texture. And it really does taste surprisingly close to that classic sandwich.
When I first tested this recipe, I skipped the peanut butter chips. It was still good, but the jelly flavor kind of took over. Adding the chips fixed that completely.
The first thing I did after slicing it was make a PB&J, of course! And it was the best one I’ve ever had. Truly.
If you’re feeling nostalgic, or just want a fun sourdough project (especially one kids will love), I hope you give this a try.
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Use a bubbly, recently fed starter for the best rise. You can also use 1–2 day old discard, but fermentation may take a little longer.
- Jelly or Jam- I used strawberry jam, but you can substitute raspberry, blueberry, grape, or any flavor you like.
- Freeze-Dried Strawberries- Add texture and concentrated strawberry flavor. You can also use freeze-dried raspberries, blueberries, or cherries.
- Peanut Butter Powder- I used PB2, but any peanut butter powder should work.
- Peanut Butter Chips- Add sweet peanut butter flavor and texture throughout the loaf. Omit if desired.
- Bread Flour- Provides structure, chew, and height. All-purpose flour can be used but loaf may be slightly flatter and more dense.
- Water- Adjust as needed to achieve the dough consistency you're most comfortable with.
- Kosher Salt- Enhances flavor and strengthens the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half as much by volume or weigh for accuracy.
Tips for Success
- Weigh your ingredients. A kitchen scale provides the most accurate measurements and consistent results.
- Use an active starter. A bubbly, recently fed starter will give the best rise. Discard can be used, but fermentation may take longer.
- Adjust the dough if needed. Peanut butter powder absorbs moisture. If the dough feels too stiff, add a small amount of water.
- Watch the dough, not the clock. Bulk fermentation is done when the dough is puffy, airy, and roughly doubled in size.
- Fermentation may vary. The two doughs may ferment slightly differently due to their ingredients. Focus on overall dough rise rather than matching texture exactly.
- Cool before slicing. Let the bread cool for at least 2 hours so the crumb can fully set.
How to Make Peanut Butter & Jelly Sourdough Bread
Follow these step-by-step photos to make your own PB&J sourdough bread. Full details are in the recipe card below.
Step 1: Feed starter. Feed your sourdough starter 6–12 hours before baking so it's bubbly and active.
Step 2: Make the doughs. Mix the ingredients for both doughs separately until shaggy doughs form. Cover and rest for 20 minutes.
Step 3: Stretch and fold. Perform 4 sets of stretch and folds on each dough separately, resting 15 minutes between each round. Add mix-ins to each dough during the first set.
Step 4: Bulk fermentation. Stack the doughs. Cover and let rise until nearly doubled and bubbly, about 4–12 hours.
Step 5: Shape. Turn the dough onto a lightly floured surface and gently stretch it into a rectangle. Fold the two short ends towards the center like a letter, then fold the opposite ends in the same manner. Shape into a round ball.
Step 6: Proof. Transfer to a floured proofing basket. Cover and refrigerate overnight.
Step 7: Bake. Preheat oven to 450°F with a Dutch oven inside. Score the dough, add 2 ice cubes to the pot for steam, and bake 40 minutes covered, then 5-10 minutes uncovered. Let cool at least 2 hours before slicing.
Baker's Timeline
Here’s a sample timeline to help you plan your peanut butter jelly sourdough bread.
- 8:00 PM (Night Before):Â Feed your starter.
- 8:00–8:30 AM: Mix both doughs and let them rest for 20 minutes.
- 8:30–9:30 AM: Perform stretch and folds; add mix-ins during first set.
- 9:30 AM–5:30 PM (varies): Bulk fermentation (until nearly doubled in size).
- 5:30–6:00 PM: Shape the dough.
- 6:00 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
- 6:00–6:45 AM: Bake at 450°F.
- 6:45–8:45 AM: Cool completely before slicing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.
How to Store
Store your peanut butter and jelly sourdough bread (whole or sliced) in a bread box or airtight container at room temperature for up to 2 days.
For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. Thaw slices at room temperature or pop them straight into the toaster or oven to warm through.
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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
Peanut Butter & Jelly Sourdough Bread
Equipment
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Lame or sharp knife
Ingredients
Peanut Butter Dough
- ¾ cup + 2 tablespoons (210 grams) water
- ¼ cup (50 grams) active sourdough starter
- ¼ cup (30 grams) peanut butter powder like PB2 powder
- 2 cups (240 grams) bread flour
- 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt reduce to 1 teaspoon or measure by weight if using Morton's brand or table salt
- ½ cup (85 grams) peanut butter chips
Jelly Dough
- ½ cup + 2 tablespoons (150 grams) water
- ¼ cup (50 grams) active sourdough starter
- 2 tablespoons (40 grams) strawberry jelly or jam
- 2 cups (240 grams) bread flour
- 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt reduce to 1 teaspoon or measure by weight if using Morton's brand or table salt
- ½ cup (12 grams) freeze-dried strawberries
Other Ingredients
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before mixing the dough so it is bubbly, active, and ready to use. In cooler kitchens (60–65°F), this may take closer to 12 hours. In warmer kitchens (around 75°F), it may be ready in as little as 6 hours.
- Make the peanut butter dough: In a medium bowl, whisk together the water, active sourdough starter, and peanut butter powder. Add the bread flour and salt. Mix until no dry flour remains and a shaggy dough forms. Cover and let rest for 20 minutes.¾ cup + 2 tablespoons (210 grams) water, ¼ cup (50 grams) active sourdough starter, ¼ cup (30 grams) peanut butter powder, 2 cups (240 grams) bread flour, 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt
- Make the jelly dough: In a second medium bowl, whisk together the water, active sourdough starter, and jelly. Add the bread flour and salt. Mix until no dry flour remains and a shaggy dough forms. Cover and let rest for 20 minutes.½ cup + 2 tablespoons (150 grams) water, ¼ cup (50 grams) active sourdough starter, 2 tablespoons (40 grams) strawberry jelly or jam, 2 cups (240 grams) bread flour, 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt
- Add the peanut butter chips and perform the stretch and folds: Lightly wet your hands and sprinkle one-quarter of the peanut butter chips over the peanut butter dough. Lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl a quarter turn, sprinkle on another quarter of the peanut butter chips, and repeat until all four sides have been folded and all of the chips have been incorporated. Gather the dough into a loose ball and place it seam-side down in the bowl. Cover and rest for 15 minutes. Repeat the stretch-and-fold process 3 more times, resting 15 minutes between each round, for a total of 4 sets.½ cup (85 grams) peanut butter chips
- Add the freeze-dried strawberries and perform the stretch and folds: Repeat the same process with the jelly dough, using the freeze-dried strawberries in place of the peanut butter chips.½ cup (12 grams) freeze-dried strawberries
- After the final set of stretch and folds, transfer both doughs to a large straight-sided container, stacking them so one dough sits on top of the other. Do not knead or mix them together. The layers will naturally adhere as they ferment. Cover and let bulk ferment until the dough is puffy, bubbly, and roughly doubled in size. Depending on the temperature of your kitchen and the strength of your starter, this can take anywhere from 4–12 hours.
- Lightly flour your work surface and gently turn out the dough. Carefully stretch it into a rectangle. Fold one short side toward the center, then fold the opposite short side over the top. Fold both long sides toward the center in the same manner. Turn the dough seam-side down and gently shape it into a round by cupping your hands around the dough and pulling it toward you.
- Dust a proofing basket or towel-lined bowl generously with rice flour. Place the dough inside seam-side up, pinching the seam closed if needed. Cover and refrigerate for 12–16 hours.Rice flour
- The next day, place your Dutch oven (with the lid on) inside your oven and preheat to 450°F. Once preheated, let it continue heating for another 30–60 minutes.
- Turn the dough out onto a sheet of parchment or a bread sling so it’s seam-side down. Score the top with a lame or sharp knife. Carefully place 2 ice cubes inside the Dutch oven for extra steam. Lower the dough into the pot, cover, and bake for 40 minutes. Remove the lid and bake for another 5–10 minutes until the crust reaches your desired color.2 ice cubes
- Transfer the bread to a wire rack and cool for at least 2–4 hours before slicing.
Notes
- Note: The peanut butter dough uses more water than the jelly dough because peanut butter powder absorbs a significant amount of moisture. As a result, the peanut butter dough may still feel slightly firmer than the jelly dough, which is completely normal.
- Storage: Store whole or sliced loaf in an airtight container for up to 2 days or freeze for up to 3 months.
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