Get ready to indulge in a world of flavors with our 20 wholesome and nutritious sourdough recipes! Sourdough bread has long been known for its rich, tangy flavor and chewy texture, but it’s also packed with nutrients. By using whole grains like spelt, quinoa, and buckwheat, these recipes not only tantalize your taste buds but also provide a boost of fiber, protein, and vitamins.
From classic sourdough breads to creative twists like pancakes, waffles, and pizza crusts, we’ve got you covered. Whether you’re a health enthusiast or just looking for some inspiration in the kitchen, these recipes are sure to satisfy your cravings while nourishing your body. So go ahead, get baking, and discover the delicious world of sourdough!
Whole Wheat Sourdough Bread with Seeds
This recipe yields a dense and nutritious loaf of whole wheat sourdough bread infused with the nutty flavor of sesame seeds, sunflower seeds, and poppy seeds.
Ingredients:
– 1 cup whole wheat flour
– 1/2 cup active sourdough starter (at room temperature)
– 1/4 cup water
– 1/4 teaspoon salt
– 2 tablespoons sesame oil
– 1 tablespoon sesame seeds
– 1 tablespoon sunflower seeds
– 1 tablespoon poppy seeds
Instructions:
1. In a large mixing bowl, combine whole wheat flour and sourdough starter.
2. Add water, salt, and sesame oil. Mix until a shaggy dough forms.
3. Knead the dough for 10 minutes until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rest at room temperature (around 70°F to 75°F) for 24 hours.
5. Preheat your oven to 375°F (190°C). Shape the dough into a round or oblong loaf.
6. Sprinkle sesame seeds, sunflower seeds, and poppy seeds on top of the loaf.
7. Bake for 45-50 minutes or until the bread is golden brown and sounds hollow when tapped.
Cooking Time: 45-50 minutes
Vegan Sourdough Pancakes with Blueberries
Start your day off right with these fluffy, tangy pancakes packed with sweet blueberries and a hint of sourdough magic.
Ingredients:
– 1 cup vegan sourdough starter (active)
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1 large egg replacement (such as Ener-G Egg Replacer or flax eggs)
– 2 tablespoons canola oil
– 1 cup fresh blueberries
– Maple syrup or agave nectar for serving (optional)
Instructions:
1. In a large bowl, whisk together flour, sugar, and salt.
2. In a separate bowl, whisk together sourdough starter, non-dairy milk, egg replacement, and canola oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Gently fold in blueberries.
5. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls onto the pan.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry. Flip and cook an additional 1-2 minutes.
7. Serve warm with maple syrup or agave nectar, if desired.
Cooking Time: 8-10 minutes (depending on thickness of pancakes)
Gluten-Free Sourdough Banana Bread
Satisfy your cravings with this moist and flavorful gluten-free banana bread, made with the tanginess of sourdough starter. Perfect for a snack or breakfast on-the-go!
Ingredients:
– 2 cups gluten-free all-purpose flour
– 1/4 cup brown sugar
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 1 ripe banana, mashed
– 1/2 cup sourdough starter (active and bubbly)
– 1 large egg
– 1 tablespoon melted coconut oil or unsalted butter
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine flour, brown sugar, salt, and baking soda.
3. In a separate bowl, whisk together mashed banana, sourdough starter, egg, and melted coconut oil or butter.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Sourdough Avocado Toast with Poached Eggs
Start your day off right with this creamy and satisfying breakfast dish that combines the tanginess of sourdough bread, the richness of avocado, and the runniness of poached eggs.
Ingredients:
– 2 slices of sourdough bread
– 1 ripe avocado, mashed
– 2 large eggs
– Salt and pepper to taste
– Optional: red pepper flakes for added spice
Instructions:
1. Toast the sourdough bread until lightly browned.
2. Spread the mashed avocado on top of the toast.
3. Poach the eggs by cracking them into a pot of simmering water (around 180°F). Cook for 3-4 minutes, then remove with a slotted spoon.
4. Season the poached eggs with salt and pepper to taste.
5. Place the eggs on top of the avocado toast.
6. Add any desired red pepper flakes for an extra kick.
7. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Spelt Sourdough Rolls with Herbs
This recipe combines the nutty flavor of spelt flour with the tanginess of sourdough and the freshness of herbs, resulting in a deliciously complex bread. Perfect for serving alongside soups, salads, or as a snack on its own.
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 2 cups spelt flour
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh rosemary
– 1 tablespoon sea salt
– 1 tablespoon olive oil
Instructions:
1. Mix sourdough starter, spelt flour, and herbs in a bowl until just combined.
2. Add sea salt and olive oil; mix until the dough comes together in a shaggy mass.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 2 hours.
5. Preheat oven to 375°F (190°C). Divide the dough into 4-6 equal pieces. Shape each piece into a ball and then flatten slightly into a disk shape.
6. Place rolls on a baking sheet lined with parchment paper, leaving about 1 inch of space between each roll. Bake for 20-25 minutes or until golden brown.
Sourdough Pizza with Roasted Vegetables
Elevate your pizza game with this flavorful combination of roasted vegetables and tangy sourdough crust.
Ingredients:
– 1 cup active sourdough starter (fed and ripe)
– 3 cups all-purpose flour
– 1 tsp salt
– 1 tbsp olive oil
– Roasted vegetables:
+ 2-3 carrots, peeled and chopped
+ 2-3 Brussels sprouts, trimmed and halved
+ 1 large red bell pepper, seeded and sliced
+ 2 cloves garlic, minced
– Pizza sauce (homemade or store-bought)
– Shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a mixing bowl, combine sourdough starter, flour, and salt. Mix until shaggy dough forms.
3. Knead dough 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 1 hour.
5. Punch down dough and shape into a circle or rectangle. Transfer to a baking sheet lined with parchment paper.
6. Top with roasted vegetables, pizza sauce, and mozzarella cheese (if using).
7. Bake for 15-20 minutes or until crust is golden brown.
Tips:
– For an extra crispy crust, bake the dough for 5-7 minutes before adding toppings.
– Experiment with different roasted vegetable combinations to find your favorite!
High-Protein Sourdough Waffles
Elevate your morning routine with these protein-packed waffles, made with the tangy goodness of sourdough starter and a boost of whey protein powder. Perfect for fitness enthusiasts or anyone looking to add some extra oomph to their breakfast.
Ingredients:
– 1 cup sourdough starter (active)
– 2 cups all-purpose flour
– 1/4 cup whey protein powder
– 2 tablespoons sugar
– 3 large eggs
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1/4 teaspoon black pepper
– 1/2 cup plain Greek yogurt (optional)
– Cooking spray or oil
Instructions:
1. Preheat your waffle iron according to manufacturer’s instructions.
2. In a large bowl, whisk together sourdough starter, flour, whey protein powder, sugar, eggs, salt, baking soda, and black pepper until smooth.
3. If using Greek yogurt, fold it into the batter until fully incorporated.
4. Pour about 1/4 cup of batter onto the preheated waffle iron and cook for 3-5 minutes, or until golden brown.
5. Repeat with remaining batter, greasing the waffle iron as needed.
Cooking Time: Approximately 15-20 minutes, depending on number of waffles and your waffle iron’s temperature.
Sourdough Cinnamon Raisin Bread
Experience the warm, comforting aroma of freshly baked sourdough cinnamon raisin bread, made with a natural starter and sweet, plump raisins. This recipe yields a tender, flavorful loaf perfect for breakfast or as a snack.
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 2 cups warm water
– 4 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 tsp ground cinnamon
– 1/2 cup golden raisins
– 1/4 tsp salt
Instructions:
1. In a large mixing bowl, combine sourdough starter and warm water. Mix until dissolved.
2. Add flour, sugar, cinnamon, and salt. Mix until shaggy dough forms.
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 rise at room temperature for 4 hours or overnight in the fridge.
5. Preheat oven to 375°F (190°C). Shape the dough into a round or oblong loaf.
6. Bake for 40-45 minutes or until golden brown.
Cooking Time: 40-45 minutes
Low-Carb Sourdough Crackers
A delicious and crunchy snack option for those following a low-carb diet. These sourdough crackers are made with natural ingredients and have a lovely texture that pairs well with cheese, meats, or spreads.
Ingredients:
– 1 cup sourdough starter (active)
– 1/2 cup almond flour
– 1/4 cup coconut flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
Instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine sourdough starter, almond flour, coconut flour, and salt. Mix until a sticky dough forms.
3. Add olive oil and mix until the dough comes together in a ball.
4. Roll out the dough to about 1/8 inch thickness. Cut into desired shapes or strips.
5. Place on prepared baking sheet, leaving some space between each cracker.
6. Bake for 15-20 minutes, or until crackers are lightly golden brown.
Cooking Time: 15-20 minutes
Sourdough Oatmeal with Chia Seeds
Start your day with a wholesome and filling breakfast by combining the tangy goodness of sourdough starter with the nutty flavor of oatmeal and the nutritious benefits of chia seeds. This recipe yields a delicious and satisfying bowl of warm, comforting oatmeal.
Ingredients:
– 1/2 cup rolled oats
– 1/4 cup water or milk (or a combination)
– 1 tablespoon sourdough starter (active and bubbly)
– 1 tablespoon chia seeds
– Pinch of salt
– Optional: sweetener of your choice (e.g., honey, maple syrup)
Instructions:
1. In a medium saucepan, combine oats, water or milk, and sourdough starter.
2. Cook over low heat, stirring occasionally, until the mixture thickens and the oats are fully cooked (about 10-15 minutes).
3. Stir in chia seeds and salt.
4. If desired, add your preferred sweetener.
5. Serve warm, topped with your favorite fruits, nuts, or spices.
Cooking Time: 10-15 minutes
Sourdough Pumpkin Muffins
Sourdough Pumpkin Muffins Recipe
Summary:
Elevate your muffin game with these Sourdough Pumpkin Muffins, infused with the tangy flavor of sourdough starter and the warmth of pumpkin puree. Perfect for fall mornings or as a snack any time of year.
Ingredients:
– 1 cup active sourdough starter (at room temperature)
– 2 cups all-purpose flour
– 1/2 cup whole wheat flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup milk (at room temperature)
– 1 large egg, beaten
– 1 tablespoon melted butter
– Optional: chopped walnuts or pecans for added texture
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flours, baking powder, and salt.
3. In a large bowl, combine sourdough starter, sugar, pumpkin puree, milk, egg, and melted butter. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined (do not overmix).
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Yield: 12 muffins
Cooking Time: 20-25 minutes
Quinoa Sourdough Flatbread
This recipe combines the nutty flavor of quinoa with the tanginess of sourdough, creating a delicious and nutritious flatbread perfect for snacking or serving alongside your favorite dishes.
Ingredients:
– 1 cup quinoa flour
– 1/2 cup whole wheat flour
– 1/4 cup sourdough starter (active)
– 1/2 teaspoon salt
– 1 tablespoon olive oil
Instructions:
1. In a large mixing bowl, combine quinoa flour, whole wheat flour, and sourdough starter.
2. Mix until a shaggy dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 24 hours.
5. Preheat oven to 425°F (220°C).
6. Divide the dough into 2-3 equal pieces and shape each piece into a ball.
7. Roll out each ball into a thin circle, about 1/8 inch thick.
8. Place the flatbreads on a baking sheet lined with parchment paper.
9. Drizzle with olive oil and sprinkle with salt to taste.
10. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Sourdough Apple Cinnamon Rolls
Sourdough Apple Cinnamon Rolls: A Twist on Classic Cinnamon Rolls with a Tangy Sourdough Kick and Sweet Apple Flavor
These sweet and tangy cinnamon rolls combine the richness of sourdough starter with the warmth of cinnamon and the crunch of fresh apples.
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 cup chopped fresh apples (Granny Smith or other tart variety)
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine sourdough starter, flour, sugar, and salt. Mix until just combined.
3. Add melted butter, egg, cinnamon, nutmeg, and chopped apples. Mix until a shaggy dough forms.
4. Turn dough onto a floured surface and knead for 5-7 minutes, until smooth and elastic.
5. Roll out dough to 1/4-inch thickness. Cut into 12 equal pieces.
6. Roll each piece into a ball and then flatten slightly into a disk shape.
7. Bake for 18-20 minutes or until golden brown. Dust with confectioners’ sugar before serving.
Sourdough Beetroot Hummus Wrap
A vibrant twist on traditional hummus, this recipe combines the earthy sweetness of beetroot with the tanginess of sourdough bread. Perfect for a healthy snack or lunch.
Ingredients:
– 1 large beetroot, peeled and cooked
– 1/2 cup sourdough bread (crumbly)
– 1/4 cup chickpeas
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1/2 teaspoon garlic powder
– Salt, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the beetroot for 45-50 minutes or until tender.
3. Allow the beetroot to cool, then peel and chop into small pieces.
4. In a blender or food processor, combine sourdough bread, chickpeas, tahini, lemon juice, garlic powder, and salt. Blend until smooth.
5. Add the roasted beetroot and blend until well combined.
6. Taste and adjust seasoning as needed.
7. Serve in a wrap with chopped parsley, if desired.
Cooking Time: 50 minutes (includes roasting time)
Sourdough Granola Bars
These chewy granola bars are infused with the tangy flavor of sourdough starter, making them a unique and delicious addition to any snack or lunchbox. With only a few ingredients and simple steps, you can create a batch in no time.
Ingredients:
– 2 cups rolled oats
– 1 cup chopped nuts (almonds or walnuts)
– 1/2 cup honey
– 1/4 cup brown sugar
– 1/4 cup sourdough starter (active and bubbly)
– 1/4 teaspoon salt
– 1 tablespoon coconut oil
Instructions:
1. Preheat the oven to 325°F (165°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, mix together oats, nuts, honey, brown sugar, and sourdough starter until well combined.
3. Press the mixture into the prepared baking dish.
4. Bake for 20-25 minutes or until lightly golden brown.
5. Remove from the oven and let cool completely before cutting into bars.
Cooking Time: 20-25 minutes
Sourdough Carrot Cake with Cream Cheese Frosting
This recipe combines the tangy flavor of sourdough with the sweetness of carrot cake, topped off with a creamy cream cheese frosting. The result is a moist and flavorful dessert that’s sure to impress.
Ingredients:
– 1 cup active sourdough starter
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 cup grated carrots
– 1/2 cup chopped walnuts (optional)
– Cream cheese frosting ingredients below
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. In a large mixing bowl, combine sourdough starter, flour, baking powder, and salt.
3. Add softened butter, granulated sugar, eggs, grated carrots, and chopped walnuts (if using). Mix until well combined.
4. Divide batter evenly between prepared pans. Smooth tops.
5. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
6. Allow cakes to cool before frosting with cream cheese frosting (see below).
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Mix all ingredients until smooth and creamy. Spread or pipe onto cooled cake.
Sourdough Buckwheat Crepes
This recipe combines the nutty flavor of buckwheat with the tangy taste of sourdough to create a unique and delicious crepe. Perfect for breakfast or brunch, these crepes are filled with sweet or savory options.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 1/2 cup buckwheat flour
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– Butter or oil for greasing
Instructions:
1. In a bowl, whisk together sourdough starter, buckwheat flour, and all-purpose flour.
2. Add milk, egg, and salt. Whisk until smooth and free of lumps.
3. Heat a small non-stick pan over medium heat. Grease with butter or oil.
4. Pour in about 1/8 cup of batter and tilt the pan to evenly coat the bottom.
5. Cook for 2-3 minutes, until the edges start to curl and the surface is dry.
6. Loosen with a spatula and flip. Cook for another minute.
7. Repeat with remaining batter.
Cooking Time: About 20-25 crepes, depending on size.
Sourdough Sweet Potato Rolls
These sweet potato rolls take the classic sourdough recipe to new heights by incorporating roasted sweet potatoes and a hint of spice. The result is a tender, flavorful loaf with a subtle sweetness.
Ingredients:
– 1 cup sourdough starter (active)
– 2 cups all-purpose flour
– 1/2 cup roasted sweet potato puree (see note)
– 1/4 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 tablespoon olive oil
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine sourdough starter, flour, sweet potato puree, salt, cinnamon, and nutmeg.
3. Mix until a shaggy dough forms.
4. Knead for 5-7 minutes until smooth and elastic.
5. Form into rolls (about 6-8).
6. Place on a baking sheet lined with parchment paper.
7. Drizzle with olive oil.
8. Bake for 18-20 minutes or until golden brown.
Note: Roast 1-2 large sweet potatoes in the oven at 400°F (200°C) for 45-60 minutes, or until soft. Let cool and puree in a blender or food processor.
Sourdough Kale and Cheese Stuffed Bread
This recipe combines the tanginess of sourdough bread with the earthy flavor of kale, all wrapped up in a crispy cheese-stuffed package. Perfect for a cozy evening or brunch gathering.
Ingredients:
– 1 cup active sourdough starter
– 2 cups bread flour
– 1/4 cup warm water
– 1/4 cup grated cheddar cheese
– 1/4 cup chopped kale, stems removed and discarded
– 2 tbsp olive oil
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine sourdough starter, flour, and warm water. Mix until shaggy dough forms.
3. Knead the dough for 5-7 minutes, until smooth and elastic.
4. Roll out the dough into a rectangle, about 1/4 inch thick.
5. Sprinkle cheddar cheese and chopped kale evenly over the dough, leaving a 1-inch border around edges.
6. Fold the edges of the dough over the filling to form a rectangular shape.
7. Brush with olive oil and season with salt.
8. Bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Sourdough Almond Flour Cookies
These chewy cookies are a perfect combination of flavors and textures, with the tanginess of sourdough starter and the nuttiness of almond flour.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 1 1/2 cups almond flour
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1 large egg
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, sugar, and salt.
3. In a separate bowl, mix sourdough starter, softened butter, egg, and vanilla extract until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
6. Bake for 12-15 minutes or until lightly golden brown.
Cooking Time: 12-15 minutes
Summary
Indulge in the wholesome world of sourdough with these 20 nutritious recipes! From classic whole wheat bread to innovative vegan pancakes and gluten-free banana bread, there’s something for every taste bud. Discover creative combinations like avocado toast with poached eggs or roasted vegetable pizza, all made possible by the natural magic of sourdough. Plus, find healthier options like high-protein waffles and low-carb crackers. With a range of grain options from whole wheat to quinoa, and sweet treats like pumpkin muffins and apple cinnamon rolls, you’ll be spoiled for choice.
