This Root Beer Sourdough Bread is soft, lightly sweet, and easy to make with just one 12-ounce bottle of root beer and your active sourdough starter. Inspired by beer bread but completely non-alcoholic.
This root beer sourdough bread was inspired by my recent beer sourdough recipe. After sharing it on Instagram, so many of you suggested trying root beer for a non-alcoholic twist. So of course, I had to add it to the blog!
Made with a single 12-ounce bottle of root beer instead of water, this bread has a crusty, caramelized exterior and a soft, fluffy interior with a subtle, slightly sweet hint of root beer.
The flavor isn’t overpowering though, which makes it perfect for everything from toast to sandwiches.
It’s fun, unique, and surprisingly easy to make. And a great way to mix things up if you love experimenting with different sourdough flavors.
I hope you give it a try and enjoy it as much as I do!
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Use a bubbly, recently fed starter for the best rise. You can also use 1–2 day old discard.
- Root Beer- Adds sweetness and a subtle root beer flavor. Any standard 12-ounce can or bottle works. Feel free to try other sodas such as Coca-Cola or ginger ale.
- Bread Flour- Gives structure, chew, and height. All-purpose flour can be used but loaf may be slightly denser.
- 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. Using a kitchen scale ensures your hydration is spot on and gives consistent results every time.
- Start with an active starter. Make sure it’s bubbly and recently fed so your dough rises well. You can also use sourdough discard that’s 1–2 days old.
- Use room temperature root beer. Cold root beer can slow down fermentation. Let it sit out for 30–60 minutes before mixing so your dough starts at a warmer temperature.
- Watch the dough, not the clock. Let it bulk ferment until it’s puffy and roughly doubled. Timing will vary depending on your kitchen temperature.
- Expect a darker crust. Sugar in the root beer browns the crust, so keep the lid on for 45 minutes and uncover only at the end if you want extra color.
- Let it cool before slicing. Give the loaf at least 2 hours to cool so the crumb can fully set before cutting.
How to Make Root Beer Sourdough Bread
Here’s a quick look at how to make sourdough bread with root beer. Full details are in the recipe card below.
Step 1: Feed starter. Make sure it’s bubbly and active before mixing the dough.
Step 2: Mix dough. Whisk root beer and starter together. Add flour and salt to form sticky dough. Rest 20 minutes.
Step 3: Stretch and fold. Perform 4 sets of stretch and folds, each spaced 15 minutes apart.
Step 4: Bulk fermentation. Cover and let the dough bulk ferment until doubled and bubbly, about 4–12 hours depending on your kitchen temp.
Step 5: Shape. Stretch the dough into a rectangle. Fold each short end toward the center, then fold the remaining sides like a letter. Flip seam side down and shape into a tight ball.
Step 6: Proof. Place seam side up in a floured proofing basket. Cover and refrigerate overnight (12–16 hours).
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 45 minutes covered. Let cool at least 2 hours before slicing.
Baker's Timeline
Here’s a sample timeline to help you plan your root beer sourdough bread.
- 8:00 PM (Night Before): Feed your starter.
- 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
- 8:30–9:30 AM: Perform stretch and folds.
- 9:30 AM–5:30 PM (varies): Bulk fermentation (until doubled in size).
- 5:30–6:00 PM: Shape the dough.
- 6:00 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
- 6:00–6:45 AM: Bake at 450°F.
- 6:45–8:45 AM: Cool completely before slicing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.
How to Store
Store root beer sourdough bread (whole or sliced) in a bread box or airtight container at room temperature for up to 3 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.
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
Root Beer Sourdough Bread
Equipment
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Lame or sharp knife
Ingredients
- 12 ounces (355 grams) root beer or soda of choice
- ½ cup (100 grams) active sourdough starter
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons if using Morton's kosher salt or table salt
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours so that it’s bubbly and active before mixing the dough. In cooler kitchens (60–65°F), this may take about 12 hours; in warmer kitchens (around 75°F), closer to 6 hours.
- In a large bowl, whisk together the root beer and active starter. Add the bread flour and salt, mixing until a rough, sticky dough forms with no dry flour remaining. Cover and rest for 20 minutes.12 ounces (355 grams) root beer, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- Lightly wet your hands to prevent sticking. Lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90° and repeat. Continue until all four sides are folded. Gather the dough into a loose ball and place it seam side down in the bowl. Cover and rest for 15 minutes. Repeat this stretch-and-fold process three more times, resting 15 minutes between each set, for a total of four rounds.
- Cover the dough and let it rise until doubled in size and bubbly, about 4–12 hours depending on room temperature and starter strength. A straight-sided container can make it easier to see the rise.
- Turn the dough gently onto a lightly floured surface and stretch it into a large rectangle. Fold one short end toward the center, then fold the other short end over it like you're folding a letter. Fold the remaining two sides toward the center in the same manner. Flip the dough seam side down and shape it into a tight ball by gently pushing and pulling it toward you against the counter.
- Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam side up in the basket and pinch the seam closed if needed. Cover and refrigerate overnight, or for about 12–16 hours.Rice flour
- Preheat your oven to 450°F with a lidded Dutch oven inside. Once the oven reaches temperature, let the Dutch oven heat for an additional 30 minutes.
- Flip the dough onto parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, then lower the dough inside. Cover and bake for 45 minutes. Remove the lid and bake an additional 5 minutes if desired for a darker crust.2 ice cubes
- Transfer to a wire rack and let cool for at least 2 hours before slicing.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Comments
No Comments