Sourdough is one of those baking staples that never goes out of style.

If you’ve got a sourdough starter sitting in your kitchen, there are so many delicious ways to use it beyond just bread.

I’ve rounded up 14 of the absolute best sourdough recipes that go way beyond the basic loaf. They are perfect for anyone looking to bake something homemade and a little special.

What Makes Sourdough So Popular

Sourdough has gained popularity for its unique flavor, health benefits, and the art of making it.

At its core, sourdough is a type of bread made from a naturally fermented starter instead of commercial yeast.

This starter is a mixture of flour and water that captures wild yeast and bacteria from the environment, creating a tangy flavor and chewy texture that many people love.

The fermentation process not only enhances the taste but also makes the bread easier to digest and potentially healthier than conventional bread.

Sourdough is famous for its distinctive crust and airy crumb, which can be achieved through various methods, including no-knead techniques or traditional kneading.

For making sourdough recipes you require a Sourdough Discard or starter. If you’re not sure what a sourdough starter is, check out this article here “How to Make a Sourdough Starter” post to learn all about it.

My Sourdough Rules That Never Fail

Here’s the biggest thing I want you to know before you try any of these recipes: your starter’s mood and your kitchen temperature matter more than the exact recipe wording.

Once you understand those two, sourdough stops feeling random.

When I’m teaching friends, I give them my three checks that keep almost everything on track:

• Use your starter at its peak. If it’s doubled, bubbly, and smells pleasantly tangy, you’re in the sweet spot. If it’s flat and sleepy, your dough will be slow and disappointing.
• Watch the dough, not the clock. Fermentation times are always a range. Warm kitchen? It moves fast. Cool kitchen? It needs longer. I look for dough that’s puffier, smoother, and a bit jiggly, not just “it’s been 4 hours.”
• Salt and steam are the difference makers. Salt makes flavor pop and tightens structure. Steam (or a covered bake in a Dutch oven) helps you get that good rise and crust instead of a dry, dull loaf.

A few things I do that instantly make sourdough easier for real life:

I weigh ingredients with a scale, I keep notes in my phone like “bulk was 5 hours at 24°C,” and I use the fridge on purpose.

A cold overnight rest is not just for fancy bread, it’s my favorite way to make sourdough fit your schedule and taste better with less effort.

Also, don’t sleep on “discard” recipes.

Discard is how you get good at sourdough without waiting a whole day for every single result. Pancakes, crackers, waffles, biscuits, even quick skillet bakes, they teach you how your starter behaves and they build confidence fast.

10 Must-Have Tools for Baking Sourdough at Home

1- Sourdough Starter Kit

2- Bread Oven for Sourdough Bread Baking

3- Sourdough Proofing Bowls 

4- Bread Lame (Scoring Tool)

5- Dough Scraper

6- Reusable Beeswax Bread Bags for Freezer & Refrigerator

The Best 10 Sourdough Recipes

1- Homemade Sourdough Pop Tarts With Jam Filling

Homemade Sourdough Pop Tarts With Jam Filling are the perfect mix of nostalgia.

Made with a buttery sourdough crust and filled with sweet, fruity jam, these pop tarts bring a homemade twist to a classic treat.

They’re great for breakfast, snacks, or even as a fun dessert, and the sourdough adds a deliciously tangy flavor you won’t find in store-bought versions.

Recipe Here

2- Sour Dough Naan Bread

Soft, fluffy, and full of flavor – this Sourdough Naan Bread is the perfect side for curries, soups, or wraps. An easy recipe to use up sourdough starter and enjoy homemade bread at home!

Full Recipe Here

3- Sourdough Chocolate Chip Scones

These Sourdough Chocolate Chip Scones are soft, flaky, and packed with rich chocolate flavor.

Made with sourdough discard, they’re a great way to use up leftovers while creating a delicious homemade treat.

Perfect for breakfast, brunch, or an easy snack with coffee.

4- The Best Sourdough Bagels

These sourdough bagels are chewy on the outside and soft on the inside with that classic bakery-style texture.

Made with sourdough starter, they have a rich flavor and a perfect golden crust. Great for breakfast, sandwiches, or an easy brunch recipes.

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Ingredients:

For a pair of warm bagels, you need:

• ¼ cup of sourdough starter. 
• One cup of flour to give bagels their chewiness.
• ¼ cup plus 1 tablespoon water to knead the dough and put everything together.
• One teaspoon of maple syrup or honey for subtle sweetness. 
• ½ teaspoon of salt to balance the flavors.
• For that ideal golden crust add 1 tablespoon of baking soda. Sesame or poppy seeds or any toppings of your choice for extra flavor and crunch. 

Instructions: 

1- To make the dough combine all dry ingredients, the sourdough starter, the bread flour, the baking soda, the salt together.

Add honey or maple syrup and then comes water add it in small portions and stir until everything falls into place.

On a clean surface dust the bread flour and then knead the dough with your hands until it is smooth and solid. Keep it in a bowl and cover it with a lid or cloth, let it rest for 5 to 6 hours at room temperature so that the dough rise well and doubles in size. This is what brings the sour flavor. 

2- Afterwards, separate the dough into equal sizes and give shape of round balls. Using finger poke a hole in each ball and stretch gently until it’s about an inch wide.

3- Keep these shaped bagels on flour dusted surface and let them rest for an hour or so.

4- Boil water in a pot and add baking soda, put the shaped bagels in the boiling water for 30 sec each side and then take them out on a baking sheet lined with parchment paper.

5- Preheat your oven at 220°C and sprinkle the toppings. Bake for 15 minutes until they are golden brown and voila your homemade, soft, and chewy sourdough bagels are ready. 

5- Sourdough Sandwich Bread Recipe

Craving sourdough but in a different style?? Well, you can have something other than a sourdough bagel that has the softness of the bread paired with a tangy flavor and a bit of sourdough twist.

A Sourdough sandwich bread can fulfill all your cravings. 

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Ingredients:

For one loaf you roughly need:

• 50g, or ¼ cup, of live sourdough starter. This recipe work best with an active sourdough starter that’s been fed 8-12 hours prior. That being said, you can also use sourdough discard but the fermentation timeline will probably take longer. 
• 360 g of bread whole wheat flour for a soft and sturdy construction. 
• A cup of lukewarm water to knead the dough. 
• Add a tablespoon of honey to balance the sourdough by adding a little sweetness and half a teaspoon of salt to enhance the flavor. 
• Lastly, add a little bit of butter or olive oil for smooth slicing and softness.
  

Instructions: 

1- In a mixing bowl, place whole wheat flour, starter, honey, salt, oil, and water. Mix to get a rough dough. Pour it out onto the floured surface and knead well, about 7 minutes, until smooth elastic dough.

Place in a bowl and cover with a lid, cloth, or a wrapping sheet. Allow it to rest for about half an hour; this will make the dough a bit soft to work with.

Take out and give it few gentle folds to hold the shape cover again. Leave at room temperature for 4-6 hours for it to rise well don’t put in the fridge or a cool place. 

2- Once the dough looks puffy, place it on a surface dusted with flour and give it a few folds to shape the dough. And then keep it in a loaf pan so that it can be baked. 

3- Preheat the oven at 190°C and bake the dough for half an hour or until the top gets golden brown. Take out the loaf from the pan, let it cool completely using a wire rack and now it is ready for slicing. Once it’s sliced, use your favorite fillings or spread to prepare a sandwich. 

Calorie count: 

 Each slice of sourdough sandwich contains around 90-100 calories but it depends greatly on the slice thickness, fillings, toppings and the spread used. 

6- Homemade Sourdough English Muffin Recipe

These airy and fluffy sourdough English muffins are delicious and easy to make.

You can serve them with butter, honey, maple syrup, jam or whatever toppings you like. 

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Ingredients:

Let’s prepare sourdough English muffins using:

• 100 g active sourdough starter.
• 180 g all-purpose flour for a soft and fluffy texture.
• 1 cup of lukewarm milk to help the dough rise.
• 2 tablespoons honey and a teaspoon of salt. 
• Additionally, add 2 tablespoons of melted butter or oil to keep the muffins moist. You can use cornmeal for adding crunch.

Instructions:  

1- For making the dough combine all dry ingredients, the sourdough starter, the bread flour, the baking soda, the salt.

2- Add honey or maple syrup and then comes water add it in small portions and stir until everything falls into place.

3- On a clean surface dust the bread flour and then knead the dough with your hands until it is smooth and solid. Keep it in a bowl and cover it with a lid or cloth, let it rest for good 5 to 6 hours at room temperature so that the dough rise well and doubles in size.

4- Pour the dough onto the clean floured surface, roll the dough out while keeping it thick, and then using a cutter cut the desired circles for muffins. Rest the cut muffins for an hour to become airy and puffy. 

5- Afterwards dust the skillet pan with cornmeal or flour and preheat it. Later place muffins on the pan and let them cook from both sides.

Once cooked transfer them to a cooling rack and serve with your most liked spreads or jams. 

Calorie count: 

Plain Sourdough English muffins contain 150 calories. Consider additional calories while using cream cheese, spread and jams, etc.

7- The Best Sourdough Cinnamon rolls

If you never tried cinnamon rolls made of sourdough then you are missing out on so much. Prepare a batch of sourdough cinnamon rolls and your mornings will never be the same.

They are fresh, gooey, and fluffy with a hint of tang which perfectly balances the sweetness of frosting and filling. 

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Ingredients: 

• For preparing sourdough cinnamon rolls, you will need 100g of active starter.
• 300g all-purpose flour,
• ½ cup warm milk,
• 50g sugar for sweetness
• 1 large egg
• 55g softened unsalted butter to make the dough tender
• ½ tsp of salt to balance sweetness. 

For cinnamon filling you will need

• 55g of softened unsalted butter.
• 100 g brown sugar and ½ tablespoon cinnamon for that signature spice. 
• For cream cheese frosting use  115 g cream cheese, 2 tbsp unsalted butter, 1 cup powdered sugar, and 1 tsp vanilla extract. 

Instructions: 

1- For making the dough combine all ingredients together in a mixing bowl and stir until everything falls into place.

2- On a clean surface dust the bread flour and then knead the dough until it is smooth and solid. Keep it in a bowl and cover it with a lid or cloth, let it rest for good 5 to 6 hours at room temperature so that the dough rise well and doubles in size. 

3- Once the dough looks puffy pour it out on flour dusted surface and then roll the dough in a rectangle shape. Spread the softened unsalted butter followed by brown sugar and cinnamon powder for the signature taste. Roll the dough tightly into a log and then cut into equal rolls. 

4- Take a parchment lined baking dish and arrange the rolls over it. Let them rest and then bake it out in oven at 190°C for 20-25 minutes.

5- Prepare cream cheese frosting using the mentioned ingredients and spread it over the cinnamon rolls. 

Calorie count: 

Each sourdough incorporated cinnamon roll has 350 calories depending on the size and the frosting used as well. 

8- Auntie Anne’s Copycat Sourdough Soft Pretzels

Adding these golden sourdough pretzels to your sourdough recipes will be a lot of fun because of their fun classic shape and soft, tasty interior.

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Ingredients:

• 100 g Active Sourdough Initiator.
• 1 cup of lukewarm water.
• 300 g Bread Flour.
• 2 tbsp brown sugar and 1 tsp raw salt and 2 tbsp melted butter. 
• Additionally, Molasses is an optional but secret ingredient for preparing pretzels.
• For baking soda bath, water in a large pot with two-third cup baking soda for golden crust and traditional flavor. 

Instructions: 

1- For making the dough combine all ingredients together in a mixing bowl and stir until everything falls into place.

2- On a clean surface dust the bread flour and then knead the dough until it is smooth and solid. Keep it in a bowl and cover it with a lid or cloth, let it rest for good 5 to 6 hours at room temperature so that the dough rise well and doubles in size.

3- Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.

4- For shaping the pretzels, Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 20-24 inches. Shape each rope into a pretzel by making a “U” shape, then crossing the ends over each other and pressing them onto the bottom of the “U” to form a pretzel shape.Place the shaped pretzels on the baking sheet.

5- Add the baking soda to the simmering water in a large container carefully drop each pretzel one at a time into the boiling water, and cook for 30 seconds. Take the pretzels out of water bath once they are done and sprinkle raw salt over each pretzel.

6- Bake for 10-12 minutes, or until the pretzels are golden brown, and brush with melted butter for that iconic Auntie Anne’s glazed finish. 

Calorie count: 

Approximately 250–300 calories are included in each sourdough pretzel, depending on how much butter and salt are added.

9- Easy Fluffy Sourdough Pancakes

A simple one-bowl recipe for fluffy sourdough pancakes as these tart pancakes are a tasty take on traditional pancakes and perfect for using sourdough crumbs. 

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Ingredients:  

• Ingredients for sourdough pancakes are sourdough discard, or 100 g active starter.
• 120 g all-purpose flour, ¾ cup milk, 1 large egg, 2 tbsp sugar.
• 1 tsp baking soda, 1 tsp vanilla extract, ¼ tsp salt and 2 tbsp melted butter. 

Instructions: 

1- In a large mixing bowl, combine all the dry ingredients, the flour, the salt, the sugar, the baking soda and whisk them well. 

2- Add the remaining ingredients (milk, starter, butter, egg and vanilla extract) in the bowl containing dry ingredients. Mix the batter well to remove air bubbles and lumps. It’s important not to over mix. 

3- Take a griddle or skillet pan and grease it with oil or melted butter whatever you like, preheat the pan over medium stove and then ladle the mixture or batter on the heated pan and let it cook until the bubbles appear on the surface then flip the pancake gently. 

4- Cook and flip the sides until golden brown.

5- Garnish the pancakes with honey, maple syrup, whipped cream, berries or anything you like.  

Calorie count: 

Each pancake is approximately 80-100 calories. 

9- Sourdough Pizza Bombs

 For all pizza lovers, what better use sourdough can have than using in the pizza bombs? These Sourdough Pizza Bombs are soft, cheesy, and packed with flavor.

Made with sourdough dough and filled with melty cheese and pizza toppings, they’re baked until golden and crispy. Perfect for snacks, parties, or an easy crowd-pleasing appetizer.

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Ingredients: 

• One cup of active sourdough starter.
• Two teaspoons sugar, two teaspoons olive oil.
• 1.5 cups of warm water and 1 tablespoon of active dry yeast. 
• A pinch of salt.
• 4-5 cups flour, 2-3 tbsp melted butter and shredded mozzarella cheese. 
• For toppings use either pepperoni or any preferred toppings and dried oregano. 

Instructions: 

1- In a mixing bowl add all the ingredients (sourdough starter, sugar, salt, olive oil, dry yeast, and melted butter) then add flour in small portions, whisk and mix it well using water to get soft sticky dough. On a clean surface dust the flour and then knead the dough well for 5-7 minutes so that it is no longer sticky and takes a shape. Place the dough in a greased pan and cover with a lid or wrapping sheet, let it rest. 

2- Preheat your baking oven and punch the dough, knead and fold again to give it a firm  shape and then separate it into round balls as many as you want. 

3- Again knead the round balls, fold them and make smooth round circles and add toppings beginning with cheese, roll them up in folds and then keep your pizza bombs in a muffin tray one after the other. 

4- Bake in the oven for 15 minutes and then brush the top with melted butter for glazed finish. Lastly, sprinkle the dried oregano over the baked pizza bombs, reheat them in oven for a while and your cheesy pizza bombs   are ready to be served with pizza sauce. 

Calorie count:

 Each pizza bomb has approximately 120-150 calories and calorie count may vary due to the incorporated cheese. 

11- Chewy Sourdough Granola Bars

These chewy sourdough granola bars are a healthy kid’s favorite snack or a no-bake easy recipe.

Using rolled oats, maple syrup, peanut butter and chocolate chips not only enhances their nutritional value and taste but makes them the most loved among other snacks. 

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Ingredients: 

• 1/4 cup sourdough leftover or you may also use 100 g active sourdough starter.
• Two teaspoons of coconut oil, one-fourth cup of pure maple syrup.
• One-fourth cup brown sugar.
• One teaspoon of vanilla extract, one-fourth teaspoon of salt.
• One cup of rolled oats, one cup of cereal made with crisp rice.
• Half a cup chopped nuts and two teaspoons of chocolate chips (optional), or you may use other nuts, dried fruits for garnishing. 

Instructions:

• Place the saucepan over the medium to low flame and add sourdough discard or starter, coconut oil, maple syrup and brown sugar in the sauce pan. Let it heat for a while until the bubbles appear then remove the sauce pan from the stove and add vanilla extract and salt to it. 
• Put together rolled oats, crisp rice cereal and chopped nuts in a large mixing bowl then add the heated mixture over the dry ingredients, using spatula fold the mixture well until ingredients are well incorporated. 
• Transfer the mixture to an open dish greased with oil or butter press the granola mixture until it spreads smoothly all over. Add your desired chocolate chips, dried fruits or nuts. Keep it in a refrigerator until it’s firm and takes a shape. Now using knife of pizza cutter wheel cut it into desired shape. 

Calorie count: 

Each granola bar is approximately 150-180 calories, depending on add-ins and portion size.

12- Sourdough Donut Recipe

These sourdough donuts are soft, fluffy, and full of rich flavor. Made with sourdough starter, they have a light texture and a slight tang that makes them extra delicious.

Perfect for breakfast, brunch, or a sweet homemade treat.

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Ingredients: 

• For preparing sourdough donuts, you will need: 
• 530 g of all-purpose flour.
• 200 g active sourdough starter.
• 85 g avocado oil.
• 85 g of water.
• 100 g raw sugar.
• 2 large eggs.
• 1 egg yolk and pinch of salt.
• For frying preferably use coconut oil as it has no flavor or any heat neutral oil can be used. 
• For  cheese cake filling use 1 cup heavy cream , 4 oz of cream cheese, 1 cup of strawberry or any other jam, and icing sugar which is purely optional. 

Instructions:

1- Except frying oil, combine all the ingredients in a large mixing bowl, you can either use a mixer fitted with a dough hook for easy and perfect blending or use an electric beater to incorporate all the ingredients into each other well. 

2- Transfer the sticky dough to an oil or butter greased bowl and cover it let it rest for 4-5 hours and at the room temperature.  

3- Once the dough is puffy punch it down and gently knead again and give it another rest for an hour or so. 

4- You can shape the donuts by using either a roller to roll out the dough on the floured surface so that it is spread evenly and is thick making use of a cookie cut, cut it into round circles or make small round balls of equal size from the unrolled dough. 

5- Now poke a hole in the center of round donuts and stretch it gently until it is an inch wide to get that classy donut shape. 

6- Once shaped, preheat the frying oil in a pot and gently drop the donuts one after the other in the boiling oil, flip their sides gently until golden brown. Take them out, place on a cooling rack before filling them. 

7- Making use of electric beater, beat the heavy cream until stiff peaks are formed. Now pour available jam and cream cheese. Cut and fold the mixture and then transfer into a piping bag with a nozzle and inject in the donuts, dust icing sugar over donuts and you are good to go. 

Calorie count: 

Filled sourdough donuts carry more calories approximately 350-450 than the plain ones as the filling used increases the calorie count. It also depends on the filling used and the size of the donuts. 

13- The Best Sourdough Pizza Dough

Thinking of replacing yeast with the sourdough starter? Yes, it can happen, A sourdough starter can replace the pizza yeast and still, you’ll be making delicious pizza.

It’s as simple as it gets – made with easily accessible all-purpose flour, everything gets into it together and at once and you are good to go. 

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Ingredients: 

• 375 g of lukewarm water.
• 100 g sourdough starter.
• 10 g salt and 500 g of all-purpose flour. 

Instructions:

1- In a pan mix water, salt, and sourdough starter, and then add all-purpose flour in portions. Mix all the ingredients using a spatula until the dough is well combined and non-sticky.

2- Let it rest for 3-4 hours at room temperature and cover the container with a lid or a wrapping sheet. After the first rise of dough pour it out on a clean surface dusted with flour now fold and knead the dough 4 times, 30 minutes apart. 

3- Let it rest again for a second rise. Once its double in size divide it into equal parts and each round dough ball will be used to make pizza dough after that spread its surface with the sauces and toppings of your choice.  

4- Bake in the preheated oven and your best sourdough pizza dough is ready with light and crunchy crust. 

Calorie count: 

A typical sourdough pizza crust have around 500-600 calories before addition of toppings. 

13- Potato Flake Sourdough Cinnamon Roll Focaccia

This Potato Flake Sourdough Cinnamon Roll Focaccia is a cozy twist on two classics. It combines the soft, fluffy texture of sourdough focaccia with the sweet, spiced swirl of a cinnamon roll.

Perfect for fall mornings, Thanksgiving brunch, or holiday baking, it’s a treat that feels special but is simple to make.

Ingredients

• 1 cup sourdough discard
• 2 cups all-purpose flour
• ½ cup warm milk
• 2 tablespoons sugar
• 2 tablespoons potato flakes (instant mashed potato flakes)
• 2 tablespoons melted butter
• 1 teaspoon instant yeast
• ½ teaspoon salt

Cinnamon Topping

• 3 tablespoons brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons melted butter

Instructions

1. In a large bowl, mix sourdough discard, warm milk, sugar, yeast, melted butter, and potato flakes.
2. Add flour and salt, then mix until a soft dough forms. Cover and let rise for 1–2 hours.
3. Press the dough into a greased baking pan. Let it rest for 20 minutes.
4. Mix brown sugar, cinnamon, and melted butter, then spread over the dough. Use your fingers to make dimples in the dough.
5. Bake at 375°F (190°C) for 20–25 minutes until golden.
6. Cool slightly, slice, and serve warm.

14- Healthy Sourdough Discard Kolaches

Kolaches are soft, pillowy pastries traditionally filled with fruit or cheese. This healthy version uses sourdough discard, giving the dough a light tang while reducing waste.

Ingredients:

• 1 cup sourdough discard
• ½ cup warm milk
• 2 tbsp honey or maple syrup
• 1 egg
• 2 tbsp melted butter or coconut oil
• 2 ½ cups all-purpose or whole wheat flour
• ½ tsp salt
• 1 ½ tsp instant yeast

Filling Options (choose one or mix):

• Cream cheese + honey + vanilla
• Jam or fruit preserves
• Savory: scrambled eggs, cheese, or sausage

Instructions:

1- In a large bowl, mix sourdough discard, warm milk, honey, egg, and melted butter. Add flour, salt, and yeast. Knead until smooth and elastic (5–7 minutes).

2- Cover and let rise 1–2 hours, or until doubled.

3- Divide dough into balls, place on a parchment-lined tray, and press the centers down to form small wells.

4- Spoon your choice of filling into the wells.

5- Let the kolaches rise for another 30–45 minutes.

6- Bake at 375°F (190°C) for 15–18 minutes, until golden brown.

7- Serve warm for breakfast or as a healthy snack.