Are you a busy baker looking for ways to make delicious bread without sacrificing too much time? Look no further than overnight sourdough recipes! Sourdough baking has gained popularity in recent years, and for good reason. The tangy, slightly sour flavor and chewy texture of homemade sourdough bread are unmatched.
But traditional sourdough baking often requires a significant amount of time and effort, from creating your own starter to waiting hours or even days for the dough to rise. Not ideal for those with busy schedules. That’s why we’ve compiled a list of 20 flavor-packed overnight sourdough recipes that can be prepared in advance and baked fresh in the morning. From classic breads to creative twists like cinnamon rolls and pizza dough, there’s something for every baker on this list.
Classic Overnight Sourdough Bread
Rise to the occasion with this classic recipe for overnight sourdough bread. With a tangy, slightly sour flavor and a tender crumb, this bread is perfect for sandwiches, toast, or just snacking on its own.
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 3 cups bread flour
– 1 teaspoon salt
– 1 tablespoon water
Instructions:
1. In a large mixing bowl, combine sourdough starter and 2 cups of bread flour. Mix until just combined.
2. Add remaining 1 cup of bread flour, salt, and water. Mix until shaggy dough forms.
3. Cover bowl with plastic wrap or damp cloth and let rest at room temperature (68-72°F) for 12-14 hours.
4. Preheat oven to 450°F (230°C). Gently shape dough into a round or oblong loaf. Place on baking sheet lined with parchment paper.
5. Bake for 25-30 minutes, or until golden brown and sounds hollow when tapped.
6. Cool on wire rack for at least 1 hour before slicing.
Cooking Time: 25-30 minutes
Overnight Sourdough Focaccia with Rosemary
Elevate your breakfast or brunch game with this tender and flavorful focaccia, infused with the earthy aroma of rosemary.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 3 cups bread flour
– 1/2 cup whole wheat flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 2 tablespoons chopped fresh rosemary
– 1 egg, beaten (optional for egg wash)
Instructions:
1. In a large mixing bowl, combine sourdough starter, bread flour, whole wheat flour, and salt. Mix until just combined.
2. Add olive oil and mix until the dough comes together in a shaggy mass.
3. Knead the dough for 5 minutes, until it becomes smooth and elastic.
4. Form the dough into a ball and place it in a lightly oiled bowl, turning to coat evenly. Cover with plastic wrap or a damp towel.
5. Refrigerate overnight (8-12 hours).
6. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
7. Gently shape the dough into a rectangle and place on the prepared baking sheet. Brush with beaten egg for a golden glaze, if desired.
8. Sprinkle chopped rosemary evenly over the top of the focaccia.
9. Bake for 25-30 minutes, or until the crust is golden brown and the interior is cooked through.
Cooking Time: 25-30 minutes
Overnight Sourdough Cinnamon Rolls
Rise and shine with these sweet and tangy sourdough cinnamon rolls, made possible by the magic of an overnight fermentation process. With a hint of spice and a burst of flavor, these rolls are perfect for a special breakfast or brunch gathering.
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 3 cups bread flour
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon baking powder
– 2 tablespoons unsalted butter, melted
– Confectioners’ sugar for dusting (optional)
Instructions:
1. In a large mixing bowl, combine sourdough starter, flour, sugar, salt, cinnamon, and nutmeg. Mix until just combined.
2. Cover the mixture with plastic wrap or a damp cloth and refrigerate overnight (8-12 hours).
3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
4. Roll out the dough on a floured surface to a thickness of about 1/4 inch. Cut into desired shapes.
5. Place rolls on prepared baking sheet, leaving space between each roll.
6. Bake for 18-20 minutes or until golden brown. Dust with confectioners’ sugar (if using). Serve warm.
Overnight Sourdough Pancakes
Start your day with a stack of fluffy, tangy pancakes infused with the natural yeastiness of sourdough. This recipe uses an active sourdough starter to add depth and complexity to these breakfast treats.
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 1 cup milk
– 1/2 cup water
– 1/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– Salt, to taste
– Butter or oil, for greasing the pan
Instructions:
1. In a large bowl, whisk together sourdough starter, milk, water, and sugar until well combined.
2. Add eggs, one at a time, whisking until smooth.
3. Whisk in vanilla extract.
4. Gradually add flour, mixing until just combined (batter should still be slightly lumpy).
5. Cover bowl with plastic wrap and refrigerate overnight or for at least 8 hours.
6. Preheat skillet or griddle over medium heat. Grease with butter or oil.
7. Drop batter by 1/4 cupfuls onto the pan. Cook 2-3 minutes, until bubbles appear on surface and edges start to dry.
8. Flip pancakes and cook an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes total (depending on pancake size)
Overnight Sourdough Pizza Dough
Elevate your pizza game with this simple recipe that uses a sourdough starter to create a delicious, crusty dough. With just a few hours of prep time and some patience, you’ll be enjoying homemade pizzas in no time!
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 2 cups warm water
– 3 tablespoons olive oil
– 1 teaspoon salt
– 4 cups bread flour
Instructions:
1. In a large mixing bowl, combine the sourdough starter and warm water. Mix until smooth.
2. Add the olive oil, salt, and 2 cups of bread flour. Mix until a shaggy dough forms.
3. Gradually add the remaining 2 cups of bread flour, one cup at a time, until the dough comes together in a sticky ball.
4. Knead the dough for 5-10 minutes until it becomes smooth and elastic.
5. Form the dough into a ball, place it on a lightly floured surface, cover with plastic wrap or a damp towel, and refrigerate overnight (8-12 hours).
6. Preheat your oven to 425°F (220°C). Punch down the dough and shape into desired pizza forms.
7. Top with your favorite sauce, cheese, and toppings. Bake for 12-15 minutes, or until crust is golden brown.
Cooking Time: 1 hour 15 minutes (including overnight rise)
Overnight Sourdough Baguettes
This recipe allows you to create a delicious and crusty sourdough baguette with minimal effort, perfect for a weekend breakfast or brunch. The magic happens overnight, allowing the dough to ferment and develop its unique flavor.
Ingredients:
– 1 cup active sourdough starter (fed and ripe)
– 3 cups bread flour
– 1 teaspoon salt
– 1 tablespoon water
Instructions:
1. In a large mixing bowl, combine sourdough starter, flour, and salt. Mix until just combined.
2. Add water and mix until the dough comes together in a shaggy mass.
3. Cover the bowl with plastic wrap or a damp cloth and refrigerate for 12 hours or overnight.
4. Preheat oven to 425°F (220°C).
5. Gently shape the dough into a baguette, placing it onto a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Overnight Sourdough Whole Wheat Bread
Experience the magic of slow-ripened sourdough bread with this easy-to-make recipe, perfect for those who love a good crust and chewy interior.
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 3 cups whole wheat flour
– 1/2 cup warm water
– 1/4 teaspoon active dry yeast
– 1 tablespoon salt
– Optional: sesame seeds or other toppings for added flavor
Instructions:
1. In a large mixing bowl, combine sourdough starter, whole wheat flour, and warm water. Mix until just combined, then cover the bowl with plastic wrap.
2. Refrigerate the mixture overnight (8-12 hours) to allow the natural yeast fermentation process to occur.
3. Preheat your oven to 400°F (200°C).
4. Remove the dough from the refrigerator and add yeast, salt, and any desired toppings. Mix until just combined.
5. Shape the dough into a round or oblong loaf. Place on a baking sheet lined with parchment paper.
6. Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped.
7. Let cool completely before slicing.
Cooking Time: 35-40 minutes
Overnight Sourdough Discard Waffles
Elevate your breakfast game with these crispy and fluffy waffles, infused with the tangy goodness of sourdough discard. Perfect for a weekend brunch or a quick snack.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1 large egg
– 1/2 cup milk
– Butter or oil for greasing the waffle iron
Instructions:
1. In a bowl, whisk together sourdough discard, flour, salt, and sugar.
2. Add the egg and milk; mix until smooth.
3. Cover and refrigerate overnight (8-12 hours).
4. Preheat your waffle iron according to manufacturer’s instructions.
5. Pour approximately 1/4 cup of batter onto the center of the waffle iron.
6. Cook for 3-5 minutes, or until waffles are golden brown and crispy.
7. Serve warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
Cooking Time: 3-5 minutes per waffle
Overnight Sourdough Pretzels
Take your pretzel game to the next level with these soft, chewy, and slightly tangy Overnight Sourdough Pretzels. With a simple overnight process and minimal hands-on time, you’ll be enjoying freshly baked pretzels in no time!
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups warm water
– 3 tablespoons unsalted butter, melted
– 1 teaspoon salt
– 3 cups all-purpose flour
– Sesame seeds or pretzel salt for topping (optional)
Instructions:
1. In a large mixing bowl, combine sourdough starter and warm water. Let it sit at room temperature for 4-6 hours, or overnight.
2. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
3. Add melted butter, salt, and flour to the bowl. Mix until a shaggy dough forms.
4. Turn the dough onto a floured surface and shape into long ropes. Cut into 8-10 pretzels.
5. Place pretzels on prepared baking sheets, leaving space between each one.
6. Bake for 12-15 minutes, or until golden brown.
7. Remove from oven and let cool for 5 minutes before topping with sesame seeds or pretzel salt (if using).
Cooking Time: 12-15 minutes
Overnight Sourdough Rye Bread
Experience the perfect balance of tangy sourdough flavor and hearty rye texture with this easy-to-make overnight bread recipe. With just a few simple steps, you’ll be rewarded with a delicious loaf that’s perfect for sandwiches, toast, or just snacking.
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 2 cups rye flour
– 1 cup whole wheat flour
– 1/2 cup water
– 1/4 cup caraway seeds (optional)
Instructions:
1. In a large mixing bowl, combine sourdough starter, rye flour, and whole wheat flour.
2. Add water and mix until shaggy dough forms.
3. Cover the bowl with plastic wrap or a damp towel and let it rest at room temperature for 8-10 hours (or overnight).
4. Preheat oven to 375°F (190°C). Shape the dough into a round or oblong loaf.
5. Place the loaf on a baking sheet lined with parchment paper, sprinkle with caraway seeds if desired.
6. Bake for 45-50 minutes, or until the bread is golden brown and sounds hollow when tapped.
Cooking Time: 45-50 minutes
Overnight Sourdough Banana Bread
Transform your morning routine with this moist and delicious Overnight Sourdough Banana Bread, made with the tangy power of sourdough starter.
Ingredients:
• 1 ripe banana, mashed
• 1/2 cup sourdough starter (active and bubbly)
• 1/4 cup sugar
• 1/2 cup whole wheat flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1 tablespoon unsalted butter, melted
• 1 teaspoon vanilla extract
Instructions:
1. In a mixing bowl, combine mashed banana, sourdough starter, sugar, and whisk until smooth.
2. Add flour, baking powder, and salt; mix until just combined.
3. Crack in the egg and add melted butter and vanilla extract; mix until batter is smooth.
4. Pour the mixture into a 9×5-inch loaf pan lined with parchment paper.
5. Let it rest at room temperature for 8-12 hours or overnight (6-7 hours of sleep).
6. Preheat oven to 375°F (190°C). Bake for 45-50 minutes, or until golden brown and sounds hollow when tapped.
Cooking Time: 45-50 minutes
Overnight Sourdough English Muffins
Start your day with a deliciously tangy and crispy sourdough english muffin, made easy with this overnight recipe. With just a few simple steps, you’ll have a batch of freshly baked morsels perfect for toasting or topping.
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 2 cups bread flour
– 1/4 cup whole wheat flour
– 1/4 teaspoon salt
– 1 tablespoon sugar
Instructions:
1. In a large bowl, combine sourdough starter, bread flour, whole wheat flour, and salt. Mix until just combined.
2. Add sugar and mix until the dough comes together in a shaggy mass.
3. Cover the bowl with plastic wrap or a damp towel and let it rest at room temperature for 8-12 hours.
4. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. Divide the dough into 6-8 equal pieces. Shape each piece into a ball, then flatten slightly into disks.
6. Place the disks onto the prepared baking sheet, leaving about 1 inch of space between each muffin.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Overnight Sourdough Challah
Elevate your baking game with this innovative overnight sourdough challah recipe, where the power of yeast and patience come together to create a truly unique and delicious bread.
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 3 cups bread flour
– 1 teaspoon salt
– 1 tablespoon sugar
– 1/4 cup water
– 2 large eggs, beaten
– 2 tablespoons unsalted butter, melted
– Sesame seeds or poppy seeds for topping (optional)
Instructions:
1. In a large mixing bowl, combine sourdough starter, bread flour, salt, sugar, and water. Mix until a shaggy dough forms.
2. Cover the bowl with plastic wrap or a damp cloth and refrigerate overnight for 8-12 hours.
3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
4. Remove the dough from the refrigerator and let it sit at room temperature for 1 hour.
5. Roll out the dough into a rectangle shape, about 1/4 inch thick. Brush with melted butter and sprinkle with sesame seeds or poppy seeds if desired.
6. Roll the dough into a tight log and place on the prepared baking sheet. Bake for 35-40 minutes or until golden brown.
Overnight Sourdough Ciabatta
This recipe yields a deliciously tangy and airy ciabatta, perfect for sandwiches or toast. With an overnight fermentation period, the sourdough starter does all the work while you sleep, resulting in a loaf that’s both easy to make and full of flavor.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 3 cups bread flour
– 1/2 cup whole wheat flour
– 1/4 teaspoon salt
– Water (approximately 1 1/2 cups)
Instructions:
1. In a large mixing bowl, combine the sourdough starter, bread flour, whole wheat flour, and salt. Mix until just combined.
2. Gradually add water while stirring with a wooden spoon or stand mixer until a shaggy dough forms.
3. Cover the bowl with plastic wrap and let it rest at room temperature for 24 hours.
4. Preheat your oven to 425°F (220°C).
5. Gently shape the dough into a long, thin ciabatta. Place on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Overnight Sourdough Garlic Knots
Take your sourdough game to the next level with these aromatic garlic knots, perfect for snacking or serving as a side dish.
Ingredients:
– 1 cup active sourdough starter (at room temperature)
– 2 cups bread flour
– 1/4 cup whole wheat flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 3 cloves garlic, minced
– 1 egg, beaten (for egg wash)
Instructions:
1. In a large bowl, combine sourdough starter, bread flour, whole wheat flour, and salt. Mix until just combined.
2. Knead the dough for 5-7 minutes until smooth and elastic.
3. Place the dough in an oiled bowl, cover with plastic wrap, and refrigerate overnight (8-12 hours).
4. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. Divide the dough into 6-8 equal pieces. Roll each piece into a ball and then stretch into a knot shape. Place on prepared baking sheet.
6. Brush knots with beaten egg for a golden glaze.
7. Bake for 18-20 minutes or until golden brown.
Overnight Sourdough Sandwich Loaf
Rise above the ordinary with this overnight sourdough sandwich loaf recipe. By allowing the dough to ferment slowly, you’ll be rewarded with a tender crumb and a tangy flavor that’s perfect for sandwiches or toast.
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 3 cups bread flour
– 1/2 cup whole wheat flour
– 1 tsp salt
– 1 tbsp water
Instructions:
1. In a large mixing bowl, combine sourdough starter, bread flour, and whole wheat flour.
2. Mix until just combined, then add salt and water. Mix until the dough comes together in a shaggy mass.
3. Cover the bowl with plastic wrap or a damp towel and refrigerate for 8-12 hours or overnight.
4. Preheat oven to 375°F (190°C).
5. Shape the dough into a round or oblong loaf, and place on a baking sheet lined with parchment paper.
6. Bake for 35-40 minutes, or until the loaf is golden brown and sounds hollow when tapped.
7. Let cool on a wire rack before slicing.
Cooking Time: 35-40 minutes
Overnight Sourdough Discard Crackers
Transform your sourdough starter discard into crispy, flavorful crackers perfect for snacking or serving alongside soups and cheeses. This recipe is a great way to use up excess sourdough starter and reduce waste.
Ingredients:
– 1/2 cup sourdough starter discard (100% hydration)
– 1/4 cup water
– 1/4 cup whole wheat flour
– 1/4 teaspoon salt
– Optional: sesame seeds, poppy seeds, or other toppings of your choice
Instructions:
1. In a mixing bowl, combine sourdough starter discard, water, and whole wheat flour. Mix until smooth.
2. Cover the mixture and refrigerate for at least 8 hours or overnight.
3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
4. Remove the dough from the refrigerator and gently shape it into a rectangle. Place on prepared baking sheet.
5. Bake for 15-20 minutes, or until crackers are golden brown and crispy.
6. Remove from oven and let cool completely before breaking into pieces.
Cooking Time: 15-20 minutes
Overnight Sourdough Brioche
Rise above the ordinary with this overnight sourdough brioche, infused with the tangy flavor of your own sourdough starter. Perfect for breakfast or brunch, these tender, flaky pastries will be a hit with anyone who tries them.
Ingredients:
– 1 cup active sourdough starter (at room temperature)
– 1/2 cup warm milk
– 3 tablespoons unsalted butter, melted
– 1/4 cup granulated sugar
– 2 teaspoons kosher salt
– 2 large eggs
– 2 cups all-purpose flour
Instructions:
1. In a large mixing bowl, combine sourdough starter, warm milk, and melted butter. Mix until smooth.
2. Add sugar, salt, eggs, and flour. 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 refrigerate overnight (8-12 hours).
5. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Divide the dough into 4-6 equal pieces, depending on desired brioche size.
7. Roll each piece into a ball, then flatten slightly into a disk shape.
8. Place the disks on the prepared baking sheet, leaving about 1 inch of space between each.
9. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Overnight Sourdough Flatbread
Rise to the occasion with this simple recipe that yields a deliciously tangy and crispy sourdough flatbread, perfect for topping with your favorite ingredients. With just a few hours of prep time and some patience, you’ll be rewarded with a flavorful bread that’s sure to become a new favorite.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 3 cups all-purpose flour
– 1/2 teaspoon salt
– 1 tablespoon olive oil
Instructions:
1. In a large mixing bowl, combine sourdough starter, flour, and salt. Mix until just combined.
2. Knead the dough for 5-7 minutes until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and refrigerate overnight (8-12 hours).
4. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
5. Roll out the chilled dough to your desired thickness (about 1/8 inch).
6. Place the flatbread on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and crispy.
Cooking Time: 15-20 minutes
Overnight Sourdough Cheddar Biscuits
These buttery, cheesy biscuits are made possible by the power of sourdough and a little patience. With just 10 minutes of active time required, these overnight wonders will become your new favorite breakfast or snack.
Ingredients:
• 1 cup sourdough starter (active)
• 2 cups all-purpose flour
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/2 cup grated cheddar cheese
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
Instructions:
1. In a large bowl, combine sourdough starter and flour. Mix until just combined.
2. Add cold butter and mix until the dough comes together in a shaggy mass.
3. Stir in grated cheese and salt.
4. Cover the bowl with plastic wrap or a damp cloth and refrigerate for 8-10 hours or overnight.
5. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Turn dough out onto a floured surface and gently knead a few times until it comes together.
7. Roll out to about 1 inch thickness and use a biscuit cutter or glass to cut shapes.
8. Place biscuits on prepared baking sheet, leaving about 1 inch space between each.
9. Bake for 18-20 minutes, or until golden brown.
Cooking Time: 18-20 minutes
Summary
Discover the world of overnight sourdough baking with these 20 flavorful recipes! From classic bread and focaccia to cinnamon rolls, pancakes, pizza dough, and more, this collection has something for every busy baker. Using a simple sourdough starter, you can create a wide variety of delicious treats that require minimal effort and time. Whether you’re looking for a quick breakfast option or a tasty dinner accompaniment, these overnight sourdough recipes will inspire your baking creativity and fill your kitchen with the enticing aromas of freshly baked goods.
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