Sourdough Recipes

Bake from your starter with simple, beautiful recipes.

From everyday loaves to weekend treats, these recipes are built around sourdough starter, simple ingredients, and approachable methods. For step-by-step techniques, fermentation help, and dough handling guidance, visit our Guides page.

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Simple recipes. Strong foundations.

Every recipe on this page uses sourdough starter and pantry-friendly ingredients. The goal is not just to give you ingredients and times, but to help you understand the bigger process behind the bake.

Throughout these recipes, you’ll see references to dough strength, fermentation, shaping, proofing, scoring, and baking methods that will be explained in more depth on the Guides page.

Recipe Collection

Starter-based favorites for everyday baking

Each recipe includes a simple ingredient list, clear method, and notes pointing you to deeper learning on the Guides page.

Classic artisan sourdough loaf on a cooling rack

Classic Everyday Bake

Basic Sourdough Loaf

Makes 1 loaf · Beginner friendly

A simple artisan loaf with an open crumb, crisp crust, and balanced sourdough flavor. Great for learning starter timing, stretch-and-fold technique, shaping, and Dutch oven baking.

Ingredients

  • 500g bread flour
  • 350g water
  • 100g active sourdough starter
  • 10g salt

Method

  1. Mix flour and water. Rest 30 minutes.
  2. Add starter and salt. Mix until combined.
  3. Perform 3 to 4 rounds of stretch-and-folds over 2 hours.
  4. Bulk ferment until dough is puffy and airy.
  5. Shape and place into a floured proofing basket.
  6. Cold proof overnight.
  7. Score and bake in a preheated Dutch oven until deep golden brown.

Guide tie-in: See the Guides page for starter readiness, bulk fermentation signs, shaping, scoring, and Dutch oven baking methods.

Tools used: Mixing bowl, bench scraper, kitchen scale, proofing basket, lame, Dutch oven.

Fresh sourdough bagels with a shiny crust

Chewy & Golden

Sourdough Bagels

Makes 8 bagels · Moderate

Chewy, slightly tangy bagels with a shiny crust and soft interior. A great recipe for practicing stronger dough development, shaping, and boiling before baking.

Ingredients

  • 500g bread flour
  • 250g water
  • 100g active sourdough starter
  • 30g honey or sugar
  • 10g salt

Method

  1. Mix all ingredients into a stiff dough.
  2. Knead until smooth and elastic.
  3. Bulk ferment until slightly puffy.
  4. Divide, shape into bagels, and chill or proof until ready.
  5. Boil briefly, then top as desired.
  6. Bake until deep golden.

Guide tie-in: See the Guides page for shaping methods, proofing cues, and boiling techniques.

Tools used: Scale, stand mixer optional, bench scraper, sheet pan, slotted spoon, cooling rack.

Soft sourdough cinnamon rolls with icing

Soft & Cozy

Sourdough Cinnamon Rolls

Makes 12 rolls · Family favorite

Tender sourdough rolls layered with cinnamon sugar and finished with a simple glaze. A great enriched dough recipe that introduces longer fermentation and gentle shaping.

Ingredients

  • 500g all-purpose or bread flour
  • 180g milk
  • 100g active sourdough starter
  • 100g butter, softened
  • 80g sugar
  • 2 eggs
  • 8g salt
  • Cinnamon sugar filling

Method

  1. Mix dough ingredients until soft and smooth.
  2. Bulk ferment until expanded and pillowy.
  3. Roll into a rectangle and spread with butter, cinnamon, and sugar.
  4. Roll up, slice, and place in a baking dish.
  5. Proof until puffy.
  6. Bake until lightly golden, then glaze.

Guide tie-in: See the Guides page for enriched dough fermentation, shaping logs, slicing cleanly, and proofing softer doughs.

Tools used: Mixing bowl, rolling pin, bench scraper, baking dish, pastry brush.

Warm sourdough pretzel bites with coarse salt

Snack Board Favorite

Sourdough Pretzel Bites

Makes 1 large batch · Crowd pleaser

Golden, soft, salty pretzel bites made with sourdough starter and finished with a classic pretzel bath. Perfect for game days, parties, or warm snacking straight from the oven.

Ingredients

  • 500g bread flour
  • 280g water
  • 100g active sourdough starter
  • 25g butter
  • 20g brown sugar
  • 10g salt
  • Baking soda bath
  • Coarse salt for topping

Method

  1. Mix dough and knead until smooth.
  2. Bulk ferment until slightly puffy.
  3. Roll into ropes and cut into bite-size pieces.
  4. Dip briefly in a baking soda bath.
  5. Top with coarse salt.
  6. Bake until browned and serve warm.

Guide tie-in: See the Guides page for dough tension, pretzel bath basics, and baking for color and chew.

Tools used: Scale, bench scraper, saucepan, spider strainer or slotted spoon, sheet pan.

Chocolate pecan sourdough cookies on parchment paper

Sweet Starter Treat

Sourdough Chocolate Pecan Cookies

Makes about 18 cookies · Easy

Rich cookies with crisp edges, chewy centers, melty chocolate, and toasted pecans. A perfect use for active starter or discard, depending on the flavor profile you want.

Ingredients

  • 225g all-purpose flour
  • 115g butter
  • 150g brown sugar
  • 50g sugar
  • 100g sourdough starter or discard
  • 1 egg
  • 1 tsp vanilla
  • Chocolate chunks
  • Chopped pecans
  • Salt and baking soda

Method

  1. Cream butter and sugars.
  2. Mix in egg, vanilla, and sourdough starter.
  3. Fold in dry ingredients, chocolate, and pecans.
  4. Chill dough for better flavor and texture.
  5. Scoop and bake until edges are set and centers are soft.

Guide tie-in: See the Guides page for active starter vs discard, chilling dough, and achieving bakery-style texture.

Tools used: Mixing bowls, whisk, cookie scoop, sheet pans, parchment paper.

Golden sourdough focaccia with olive oil and herbs

Crisp Outside, Airy Inside

Sourdough Focaccia

Makes 1 pan · Beginner friendly

A soft and airy olive-oil rich focaccia with a golden bottom and crisp edges. This is a forgiving recipe that helps bakers learn high-hydration dough handling and dimpling.

Ingredients

  • 500g bread flour
  • 400g water
  • 100g active sourdough starter
  • 10g salt
  • Olive oil
  • Flaky salt and herbs as desired

Method

  1. Mix dough and rest.
  2. Perform a few rounds of stretch-and-folds.
  3. Bulk ferment until airy and bubbly.
  4. Transfer to an oiled pan and rest again.
  5. Dimple generously with olive oil and toppings.
  6. Bake until deeply golden.

Guide tie-in: See the Guides page for handling wet dough, pan proofing, dimpling, and baking for crisp texture.

Tools used: Scale, mixing bowl, oiled pan, bench scraper, cooling rack.

Guides & Processes

The “why” behind better baking

The Guides page will go deeper into sourdough care, fermentation, shaping, baking, troubleshooting, storage, and timing. Recipes help you bake today. Guides help you improve every bake after that.

  • How to start, feed, and maintain a sourdough starter
  • How to tell when your starter is ready to bake with
  • Bulk fermentation and proofing basics
  • Stretch-and-folds, kneading, and dough strength
  • Shaping, scoring, steaming, and baking methods
  • Using discard vs active starter
  • Storage, freshness, and reheating tips
Visit the Guides page

Tools & Ingredients

Bake with the right setup

Each recipe references the tools commonly used for that bake. On the Tools page, visitors will be able to see what’s needed, shop recommended products, and eventually purchase select tools and supplies directly through the site.

  • Starter jars and feeding tools
  • Kitchen scales and thermometers
  • Mixing bowls and dough scrapers
  • Proofing baskets and lames
  • Sheet pans, Dutch ovens, and baking dishes
  • Optional extras for more advanced bakes
Browse the Tools page

Coming Soon

Printable recipe cards, baking bundles, and starter essentials

As the shop grows, visitors will be able to move from recipe inspiration to tools, supplies, and checkout in one simple flow. That means fewer guesswork moments and a smoother baking experience from start to finish.

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Helpful Notes

A few things to know before you bake

Do all recipes use starter?

Yes. Every recipe on this page is built around sourdough starter, whether used at peak activity or as discard depending on the recipe.

Where do I learn the techniques?

The Guides page will explain the methods referenced here in more detail, including how to read dough, manage fermentation, and improve consistency.

What if I need equipment?

The Tools page will show the most-used baking tools, recommended options, and future product links for affiliate purchasing or direct ordering through the site.

Bake With Confidence

Start with a recipe. Learn the process. Build your rhythm.

Whether you’re learning sourdough for the first time or building your weekly baking routine, our recipes, guides, and tool recommendations are here to make the process simpler and more enjoyable.

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