The art of baking sourdough bread is a beloved tradition that has been passed down through generations. With its tangy flavor and chewy texture, it’s no wonder why many bakers swear by this ancient method of creating bread. But what makes sourdough even more special is the endless possibilities when it comes to flavors and variations. Whether you’re a seasoned pro or just starting out, we’ve got 20 delicious sourdough bread recipes for every baker to try.
From classic rustic loaves to sweet treats like cinnamon raisin and chocolate chip, our collection of recipes has something for everyone. And with the addition of herbs, spices, nuts, and seeds, you can create unique flavor combinations that will make your taste buds do the happy dance.
In this article, we’ll take a closer look at each of these 20 delicious sourdough bread recipes, exploring the ingredients, techniques, and tips needed to bring out the best in each loaf. So whether you’re looking for a perfect breakfast companion or an impressive showstopper for your next dinner party, keep reading to find the perfect recipe for your next sourdough adventure.
Classic Rustic Sourdough Bread
Savor the rich flavors of this classic sourdough bread, made with a natural starter and a straightforward process.
Ingredients:
– 1 cup warm water (around 90°F)
– 1/2 cup active sourdough starter (100% hydration)
– 3 cups all-purpose flour
– 1 tsp salt
Instructions:
1. In a large mixing bowl, combine the warm water and sourdough starter. Mix until fully dissolved.
2. Add the flour, one cup at a time, until a shaggy dough forms.
3. Knead the dough on a floured surface for 10-15 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rest for 24 hours in the refrigerator.
5. Preheat oven to 450°F (230°C). Shape the dough into a round or oblong loaf.
6. Place the loaf on a baking sheet lined with parchment paper, leaving about 1 inch of space around it.
7. Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped.
Cooking Time: 35-40 minutes
Whole Wheat Sourdough with Honey
Discover the magic of combining whole wheat sourdough with the warmth of honey in this recipe.
Ingredients:
– 1 cup whole wheat flour
– 1/2 cup active sourdough starter (100% hydration)
– 1/4 cup warm water
– 1 tbsp honey
– Salt, to taste
Instructions:
1. In a large mixing bowl, combine flour and sourdough starter.
2. Add warm water and mix until shaggy dough forms.
3. Cover the mixture with plastic wrap or a damp cloth and let it rest at room temperature for 24 hours (autolyse).
4. Preheat oven to 425°F (220°C).
5. Mix in honey, salt, and any additional ingredients you like (e.g., nuts, seeds, or dried fruits).
6. Knead the dough for 10 minutes until it becomes smooth and elastic.
7. Shape into a round or oblong loaf and place on a baking sheet lined with parchment paper.
8. Bake for 35-40 minutes, or until the crust is golden brown and the internal temperature reaches 205°F (96°C).
9. Let cool before slicing.
Cooking Time: 35-40 minutes
Garlic and Herb Sourdough Loaf
Elevate your bread game with this flavorful sourdough loaf, infused with the pungency of garlic and freshness of herbs. This recipe yields a crusty, chewy loaf perfect for sandwiches or served on its own.
Ingredients:
– 1 cup active sourdough starter
– 3 cups bread flour
– 1 tsp salt
– 1/4 cup chopped fresh rosemary
– 2 cloves garlic, minced
– 1/2 cup olive oil
Instructions:
1. In a large mixing bowl, combine sourdough starter, bread flour, and salt. Mix until just combined.
2. Add chopped rosemary, garlic, and olive oil. Mix until the dough comes together in a shaggy mass.
3. Knead the dough on a floured surface for 10 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 4-5 hours.
5. Preheat oven to 425°F (220°C). Shape the dough into a round or oblong loaf.
6. Bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Seeded Multigrain Sourdough Bread
Create a delicious and nutritious loaf with this simple recipe that combines the benefits of sourdough starter, multigrain flour, and crunchy seeds.
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 2 cups multigrain flour
– 1/2 cup whole wheat berries
– 1/4 cup sesame seeds
– 1/4 cup sunflower seeds
– 1/4 cup flaxseeds
– 1/4 teaspoon salt
– Water, as needed
Instructions:
1. In a large mixing bowl, combine sourdough starter and multigrain flour. Mix until well combined.
2. Add whole wheat berries, sesame seeds, sunflower seeds, and flaxseeds to the mixture. Mix until evenly distributed.
3. Gradually add water as needed to form a sticky dough.
4. Knead the dough for 10-15 minutes until it becomes smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rest at room temperature for 24 hours.
6. Preheat oven to 425°F (220°C). Shape the dough into a round or oblong loaf. Place on a baking sheet lined with parchment paper.
7. Bake for 35-40 minutes or until the bread is golden brown and sounds hollow when tapped.
Cooking Time: 35-40 minutes
Cinnamon Raisin Sourdough
This recipe combines the natural tanginess of sourdough with the sweetness of cinnamon and raisins, creating a delightful breakfast or snack treat.
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 3 cups bread flour
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup raisins
– 2 tablespoons ground cinnamon
– 1 tablespoon unsalted butter, melted
Instructions:
1. In a large mixing bowl, combine sourdough starter, bread flour, and salt. Mix until just combined.
2. Add sugar, raisins, and cinnamon. Mix until well incorporated.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature (70°F – 75°F) for about 4 hours, or until doubled in size.
5. Preheat oven to 375°F (190°C). Gently shape the dough into a round or oblong loaf.
6. Bake for 40-45 minutes, or until golden brown and sounds hollow when tapped.
7. Remove from oven, let cool on a wire rack for at least 30 minutes before serving.
Cooking Time: 40-45 minutes
Olive and Rosemary Sourdough
Elevate your bread game with this aromatic sourdough recipe, infused with the savory flavors of olives and rosemary.
Ingredients:
– 1 cup active sourdough starter (at room temperature)
– 3 cups all-purpose flour
– 1/2 cup pitted green olives, sliced
– 2 tablespoons chopped fresh rosemary
– 1 teaspoon salt
– 1 tablespoon olive oil
Instructions:
1. In a large mixing bowl, combine sourdough starter and 1 cup of flour. Mix until shaggy dough forms.
2. Add remaining 2 cups of flour, sliced olives, chopped rosemary, and salt. Mix until a sticky ball forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Form the dough into a round or oblong shape. Place on a lightly floured surface, cover with plastic wrap or a damp towel, and let rest at room temperature for 4-6 hours.
5. Preheat oven to 425°F (220°C). Gently place the dough onto a baking sheet lined with parchment paper. Drizzle with olive oil.
6. Bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Spelt Sourdough with Walnuts
Experience the rich flavor of spelt sourdough bread infused with the earthy sweetness of walnuts.
Ingredients:
– 1 cup Spelt flour
– 1/2 cup Sourdough starter (active and bubbly)
– 1/4 cup Warm water
– 1/4 cup Walnut halves, chopped
– 1 tsp Salt
Instructions:
1. In a mixing bowl, combine spelt flour and sourdough starter.
2. Add warm water and mix until a shaggy dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Fold in chopped walnuts and salt.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 4-6 hours or overnight in the refrigerator.
6. Preheat oven to 425°F (220°C).
7. Shape the dough into a round or oblong loaf and place on a baking sheet lined with parchment paper.
8. Bake for 35-40 minutes or until the bread is golden brown.
Cooking Time: 35-40 minutes
Dark Rye Sourdough Bread
This recipe yields a rich and dense sourdough bread with a deep, dark rye flavor. Perfect for sandwiching your favorite fillings or serving as a crusty accompaniment to soups and stews.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups dark rye flour
– 1 cup whole wheat flour
– 1/4 cup caraway seeds
– 1 tsp salt
– 1 tbsp sugar
Instructions:
1. In a large mixing bowl, combine sourdough starter, dark rye flour, whole wheat flour, and caraway seeds.
2. Mix until a shaggy dough forms.
3. Add salt and sugar; mix until just combined.
4. Knead the dough for 10 minutes, until it becomes smooth and elastic.
5. Form into a round or oblong shape, place in a lightly oiled bowl, cover with plastic wrap or a damp towel.
6. Proof at room temperature (70-75°F) for 4-6 hours, or overnight in the refrigerator.
7. Preheat oven to 400°F (200°C).
8. Bake for 35-40 minutes, or until the bread is dark brown and sounds hollow when tapped.
Cooking Time: 35-40 minutes
Cheesy Jalapeño Sourdough
Elevate your sourdough game with this spicy and savory recipe that combines the tanginess of cheese with the bold flavor of jalapeños.
Ingredients:
– 1 cup sourdough starter, fed and active
– 3 cups bread flour
– 1 tsp salt
– 1/4 cup grated cheddar cheese
– 2-3 sliced jalapeños
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large mixing bowl, combine sourdough starter, bread flour, and salt. Mix until shaggy dough forms.
3. Add grated cheese and mix until well combined.
4. Fold in sliced jalapeños.
5. Knead the dough for 10 minutes, until smooth and elastic.
6. Shape into a round or oblong loaf.
7. Place on a baking sheet lined with parchment paper, drizzle with olive oil.
8. Bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Tips:
– Adjust the level of heat to your liking by using more or fewer jalapeños.
– For an extra crispy crust, try baking at 450°F (230°C) for the first 20 minutes, then reduce temperature to 425°F (220°C) for the remaining time.
Pumpkin Spice Sourdough
This recipe combines the warmth of pumpkin spice with the tanginess of sourdough to create a unique and delicious bread perfect for the fall season.
Ingredients:
– 1 cup warm water
– 1/2 cup active sourdough starter
– 3 cups all-purpose flour
– 1 tsp salt
– 1 tbsp pumpkin puree
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground ginger
– 2 tbsp brown sugar
Instructions:
1. In a large mixing bowl, combine warm water and active sourdough starter. Let it sit for 5-10 minutes to activate the starter.
2. Add flour, salt, pumpkin puree, cinnamon, nutmeg, and ginger to the bowl. Mix until just combined.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature for 4-6 hours.
5. Preheat oven to 375°F (190°C). Gently shape the dough into a round or oblong loaf.
6. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Sun-Dried Tomato and Basil Sourdough
Transform your sourdough starter into a flavorful loaf by combining the sweetness of sun-dried tomatoes with the brightness of fresh basil.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 3 cups bread flour
– 1/2 cup whole wheat flour
– 1 tsp salt
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup fresh basil leaves, chopped
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large mixing bowl, combine sourdough starter, bread flour, whole wheat flour, and salt.
3. Mix until a shaggy dough forms.
4. Add sun-dried tomatoes, basil leaves, and olive oil. Mix until just combined.
5. Knead the dough for 10 minutes until smooth and elastic.
6. Shape into a round or oblong loaf.
7. Place on a baking sheet lined with parchment paper, cover with a clean towel, and let rise for 4-5 hours.
8. Preheat oven to 425°F (220°C). Bake for 30-40 minutes or until golden brown.
Cooking Time: 45-60 minutes
Vegan Sourdough with Flaxseeds
Discover the tangy flavor of sourdough bread, now vegan-friendly and packed with nutritious flaxseeds.
Ingredients:
– 1 cup warm water (around 90°F/32°C)
– 1/2 cup active sourdough starter (vegan)
– 3 cups all-purpose flour
– 1 tablespoon flaxseeds
– 1 teaspoon salt
Instructions:
1. In a large mixing bowl, combine warm water and sourdough starter. Stir gently to dissolve the starter.
2. Add flour, one cup at a time, stirring until fully incorporated before adding the next cup. Rest for 10 minutes between additions.
3. Mix in flaxseeds and salt.
4. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise at room temperature (around 70°F/21°C) for 8-12 hours or overnight.
6. Preheat your oven to 425°F (220°C).
7. Shape the dough into a round or oblong loaf. Place on a baking sheet lined with parchment paper.
8. Bake for 35-40 minutes, or until the bread sounds hollow when tapped.
Cooking Time: Approximately 1 hour and 15 minutes
Bacon and Cheddar Sourdough
Elevate your sandwich game with this rich and satisfying sourdough bread, infused with crispy bacon and melted cheddar cheese.
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 3 cups bread flour
– 1 tsp salt
– 1/4 cup water
– 6 slices of cooked bacon, crumbled
– 1/2 cup shredded cheddar cheese
– 1 tbsp unsalted butter
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine sourdough starter and bread flour. Mix until just combined, then add salt and water. Knead for 5-7 minutes until smooth and elastic.
3. Form the dough into a ball and let it rest for 30 minutes.
4. Roll out the dough to about 1/2 inch thickness. Sprinkle crumbled bacon and shredded cheddar cheese evenly over the dough, leaving a 1-inch border around edges.
5. Fold the edges of the dough over the filling, pressing gently to seal.
6. Place the bread on the prepared baking sheet and dot with unsalted butter.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Gluten-Free Sourdough Alternative
Looking for a gluten-free alternative to traditional sourdough bread? Look no further! This recipe uses a combination of rice flour, potato starch, and tapioca flour to create a delicious and easy-to-make bread that’s perfect for those with dietary restrictions.
Ingredients:
– 1 cup rice flour
– 1/2 cup potato starch
– 1/4 cup tapioca flour
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1/2 cup warm water
– 1/4 cup active sourdough starter (gluten-free)
Instructions:
1. In a large mixing bowl, combine rice flour, potato starch, and tapioca flour.
2. Add salt, sugar, and warm water to the dry ingredients. Mix until a sticky dough forms.
3. Add the gluten-free sourdough starter and mix until fully incorporated.
4. Knead the dough for 5-7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with plastic wrap, and let rise at room temperature for 2 hours.
6. Preheat oven to 375°F (190°C). Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Caramelized Onion Sourdough
Elevate your bread game with the sweet and savory combination of caramelized onions and tangy sourdough.
Ingredients:
– 1 cup sourdough starter, active and bubbly
– 3 cups bread flour
– 1 tsp salt
– 1/4 cup caramelized onions (see note)
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine sourdough starter, bread flour, and salt. Mix until just combined.
3. Add caramelized onions and mix until evenly distributed.
4. Knead the dough for 5-7 minutes, until it becomes smooth and elastic.
5. Form into a round or oblong shape, and place on prepared baking sheet.
6. Drizzle with olive oil and bake for 35-40 minutes, or until golden brown.
Note: To caramelize onions, cook 1 large onion in 2 tbsp olive oil over medium-low heat for 30-40 minutes, stirring occasionally, until dark golden and sweet.
Fig and Walnut Sourdough
This recipe combines the natural sweetness of figs with the earthy flavor of walnuts, perfectly balanced by a tangy sourdough bread. The result is a unique and delicious loaf that’s perfect for sandwiches or toast.
Ingredients:
– 1 cup warm water
– 1/2 cup active sourdough starter (100% hydration)
– 3 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup chopped fresh figs
– 1/2 cup chopped walnuts
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large mixing bowl, combine warm water and sourdough starter. Mix until fully incorporated.
3. Add flour, salt, and chopped figs to the mixture. Mix until a shaggy dough forms.
4. Knead the dough for 5-7 minutes, until smooth and elastic.
5. Place the dough on a lightly floured surface and shape into a round or oblong loaf.
6. Sprinkle chopped walnuts on top of the dough.
7. Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped.
Cooking Time: 35-40 minutes
Chocolate Chip Sourdough Bread
Elevate your breakfast game with this rich and indulgent chocolate chip sourdough bread, perfect for satisfying your sweet tooth.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups bread flour
– 1/2 cup whole wheat flour
– 1/4 cup dark brown sugar
– 1/2 teaspoon salt
– 1/2 teaspoon instant coffee powder (optional)
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup semi-sweet chocolate chips
Instructions:
1. In a mixing bowl, combine sourdough starter and warm water to activate the starter.
2. Add flours, sugar, salt, and coffee powder (if using). Mix until just combined.
3. Add melted butter, eggs, and chocolate chips. Mix until a sticky dough forms.
4. Knead the dough for 10 minutes until smooth.
5. Place in a greased bowl, cover with plastic wrap, and let rise at room temperature for 2-3 hours.
6. Preheat oven to 375°F (190°C). Shape into a round loaf and place on a baking sheet lined with parchment paper.
7. Bake for 40-45 minutes or until golden brown.
Cooking Time: 40-45 minutes
Rosemary and Sea Salt Sourdough
Elevate your bread game with this aromatic sourdough recipe, infused with the earthy flavors of rosemary and a touch of sea salt.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 3 cups bread flour
– 1/2 cup whole wheat flour
– 1 teaspoon active dry yeast
– 1 tablespoon sea salt
– 2 sprigs fresh rosemary, chopped
– Water, as needed
Instructions:
1. In a large mixing bowl, combine sourdough starter, bread flour, whole wheat flour, and yeast.
2. Mix until shaggy dough forms, then add chopped rosemary and mix until evenly distributed.
3. Gradually add water to form a sticky ball, resting for 5-10 minutes between each addition.
4. Knead the dough on floured surface for 5-7 minutes, until smooth and elastic.
5. Place in lightly oiled bowl, cover, and let rise at room temperature (around 70°F) for 4-6 hours or overnight.
6. Preheat oven to 425°F (220°C).
7. Gently shape dough into desired form, placing on baking sheet lined with parchment paper.
8. Sprinkle sea salt over the top, if using.
9. Bake for 25-35 minutes, or until golden brown and sounds hollow when tapped.
10. Let cool on wire rack before slicing and serving.
Cooking Time: approximately 2 hours
Everything Bagel Sourdough
This recipe combines the classic flavors of a bagel with the tanginess of sourdough, perfect for sandwiching your favorite fillings or enjoying on its own.
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 3 cups bread flour
– 1/2 cup warm water
– 1 tsp sugar
– 1/4 cup poppy seeds
– 1/4 cup sesame seeds
– 1/4 cup dried onion flakes
– 1/4 cup salt
– 2 tbsp Everything Bagel Seasoning (or to taste)
Instructions:
1. In a large mixing bowl, combine sourdough starter and warm water. Let sit for 5-10 minutes.
2. Add sugar, flour, poppy seeds, sesame seeds, dried onion flakes, and salt. Mix until just combined.
3. Knead dough on floured surface for 5-7 minutes, until smooth and elastic.
4. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 2-3 hours.
5. Preheat oven to 425°F (220°C).
6. Punch down dough and shape into bagel forms. Place on baking sheet lined with parchment paper.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Maple Pecan Sourdough Loaf
Elevate your bread game with this sweet and savory loaf, featuring the natural sweetness of maple syrup and the crunch of toasted pecans.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 3 cups all-purpose flour
– 1/2 cup whole wheat flour
– 1 tsp salt
– 1/4 cup pure maple syrup
– 1/2 cup chopped pecans
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine sourdough starter, all-purpose flour, whole wheat flour, and salt.
3. Mix until just combined, then add maple syrup and mix until the dough comes together in a shaggy mass.
4. Knead for 5-7 minutes, adding pecans during the last minute of kneading.
5. Form into a round or oblong loaf shape.
6. Place on a baking sheet lined with parchment paper, leaving space between loaves.
7. Brush with olive oil and bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Summary
Discover the art of sourdough bread making with these 20 delicious recipes! From classic rustic loaves to sweet treats like cinnamon raisin and chocolate chip, there’s something for every baker. Explore savory options like olive and rosemary, garlic and herb, and bacon and cheddar. Or try your hand at vegan and gluten-free alternatives. These creative recipes will inspire you to experiment with new flavors and ingredients, and take your sourdough baking skills to the next level. Get ready to rise to the challenge and bake up a storm!
