Hey there, busy baker! Have you ever wished you could wake up to freshly baked sourdough without the early morning fuss? These overnight sourdough recipes are your new best friend—perfect for fitting flavorful, crusty bread into your packed schedule. From savory loaves to sweet treats, we’ve gathered 20 delicious options that do the work while you sleep. Ready to simplify your baking? Let’s dive in!
Classic Overnight Sourdough Bread
Knead your way to bread nirvana with this overnight sourdough that’s basically the superhero of your kitchen—it does all the hard work while you sleep! Forget those finicky, high-maintenance loaves; this one’s the chill friend who shows up perfectly baked and smelling like a rustic bakery dream. Just mix, rest, and wake up to crusty, tangy magic that’ll make your toaster weep with joy.
Ingredients
– 1 cup bubbly, active sourdough starter
– 1 ½ cups warm filtered water (about 85°F)
– 4 cups high-protein bread flour
– 1 ½ teaspoons flaky sea salt
– Rice flour for dusting
Instructions
1. In a large bowl, combine 1 cup bubbly, active sourdough starter with 1 ½ cups warm filtered water, whisking vigorously until milky and frothy.
2. Add 4 cups high-protein bread flour all at once, mixing with a wooden spoon until no dry patches remain—the dough will be shaggy and sticky.
3. Cover the bowl with a damp kitchen towel and let rest for 30 minutes at room temperature (around 70°F) to autolyse, which relaxes the gluten for better texture.
4. Sprinkle 1 ½ teaspoons flaky sea salt over the dough, then wet your hands and perform a series of stretch-and-folds by lifting one edge, pulling upward, and folding to the center; rotate the bowl and repeat 4-5 times until the dough tightens slightly.
5. Cover the bowl again and let rise at room temperature for 3-4 hours, performing stretch-and-folds every 30 minutes for the first 2 hours—the dough should look puffy and hold an indent when poked gently.
6. Lightly flour a work surface and turn the dough out, shaping it into a tight round by pulling edges toward the center and flipping seam-side down.
7. Generously dust a proofing basket or bowl with rice flour to prevent sticking, then place the dough seam-side up inside it.
8. Cover the basket with plastic wrap and refrigerate for 12-16 hours (overnight) to develop that signature tangy flavor and airy crumb.
9. Preheat a Dutch oven with lid in your oven at 450°F for 45 minutes—this creates steam for a crackly crust.
10. Carefully remove the hot Dutch oven, flip the dough into it seam-side down, and score the top with a sharp knife in a shallow arc to control expansion.
11. Bake covered at 450°F for 30 minutes, then uncover and bake for another 15-20 minutes until deeply golden and hollow-sounding when tapped.
12. Transfer the loaf to a wire rack and cool completely for 2 hours—resist slicing early to avoid a gummy interior!
Finally, that crisp, blistered crust gives way to a chewy, open crumb with just the right amount of tang—perfect for slathering with salted butter or dunking into silky olive oil. For a next-level twist, toast thick slices and top with smashed avocado and chili flakes, or use it as the base for a epic grilled cheese stuffed with sharp cheddar and caramelized onions.
Overnight Sourdough Focaccia with Rosemary
Unbelievably, this overnight sourdough focaccia requires more patience than actual work—consider it the lazy baker’s path to bread glory. Your future self will thank past you when you’re tearing into this rosemary-speckled masterpiece tomorrow.
Ingredients
- 1 cup bubbly, active sourdough starter
- 4 cups high-protein bread flour
- 1 ¾ cups lukewarm filtered water
- 2 tsp fine sea salt
- ¼ cup rich extra virgin olive oil
- 3 tbsp fresh rosemary leaves
- 1 tsp flaky sea salt for topping
Instructions
- Whisk together 1 cup bubbly, active sourdough starter and 1 ¾ cups lukewarm filtered water in a large bowl until milky.
- Mix in 4 cups high-protein bread flour with a wooden spoon until no dry patches remain—the dough will be shaggy and sticky.
- Cover the bowl tightly with plastic wrap and let rest for 30 minutes at room temperature (around 70°F).
- Sprinkle 2 tsp fine sea salt over the dough and drizzle with 2 tbsp rich extra virgin olive oil.
- Wet your hands thoroughly and perform a series of stretch-and-folds: grab one edge of the dough, pull it upward, and fold it over the center, rotating the bowl until you’ve done this 4–5 times. Tip: Wet hands prevent sticking without adding extra flour, which keeps the crumb open.
- Re-cover the bowl and let the dough bulk ferment at room temperature for 8–12 hours, or until it has nearly doubled and shows a web of bubbles on the surface.
- Generously coat a 9×13-inch baking pan with the remaining 2 tbsp rich extra virgin olive oil.
- Transfer the dough to the oiled pan, gently stretching it to fit the corners—don’t force it if it resists.
- Cover the pan and refrigerate the dough for 12–24 hours to develop flavor. Tip: This slow, cold proof mimics professional bakery results with minimal effort.
- Remove the pan from the refrigerator 2 hours before baking and let it come to room temperature.
- Preheat your oven to 425°F with a rack in the center position.
- Press your fingertips deeply into the dough to create dimples all over the surface.
- Scatter 3 tbsp fresh rosemary leaves and 1 tsp flaky sea salt evenly over the top.
- Drizzle the dimpled dough lightly with additional olive oil if desired.
- Bake for 20–25 minutes, or until the top is deep golden brown and the edges pull away from the pan. Tip: For an extra-crispy bottom, place the pan directly on the oven rack during the last 5 minutes.
- Transfer the focaccia to a wire rack and let cool for at least 15 minutes before slicing.
Golden and crisp on the outside with an airy, tender crumb inside, this focaccia sings with herbal rosemary and savory salt. Get creative by tearing it into chunks for dipping in spiced olive oil or using it as a base for next-level sandwiches.
Overnight Sourdough Cinnamon Rolls
Forget everything you thought you knew about cinnamon rolls—these overnight sourdough beauties are about to become your new weekend obsession, combining the tangy magic of sourdough with that irresistible cinnamon-sugar swirl that’ll have you setting your alarm just to bake them. They’re the lazy baker’s dream come true, doing most of the work while you catch some Z’s. Seriously, your future self will thank past you for this genius move.
Ingredients
– 1 cup bubbly, active sourdough starter
– ½ cup warm whole milk
– ⅓ cup granulated sugar
– 1 large farm-fresh egg
– 4 tablespoons softened unsalted butter
– 3½ cups all-purpose flour
– 1 teaspoon fine sea salt
– ½ cup light brown sugar
– 2 tablespoons ground cinnamon
– 4 tablespoons melted butter
– 4 ounces cream cheese, softened
– 1 cup powdered sugar
– 2 tablespoons heavy cream
– 1 teaspoon pure vanilla extract
Instructions
1. In a large bowl, combine 1 cup bubbly, active sourdough starter, ½ cup warm whole milk, ⅓ cup granulated sugar, 1 large farm-fresh egg, and 4 tablespoons softened unsalted butter until smooth.
2. Gradually mix in 3½ cups all-purpose flour and 1 teaspoon fine sea salt until a shaggy dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until it becomes smooth and elastic. Tip: The dough is ready when it springs back slowly when poked.
4. Place the dough in a greased bowl, cover with a damp kitchen towel, and let it rise at room temperature for 4-6 hours until doubled in size.
5. Roll the dough out on a floured surface into a 12×16-inch rectangle.
6. Brush the entire surface with 4 tablespoons melted butter, leaving a ½-inch border around the edges.
7. Evenly sprinkle ½ cup light brown sugar and 2 tablespoons ground cinnamon over the buttered dough.
8. Tightly roll the dough into a log starting from the long side, pinching the seam to seal.
9. Use unflavored dental floss to slice the log into 12 equal rolls by sliding it under the roll and crossing the ends. Tip: This prevents squashing compared to using a knife.
10. Arrange the rolls in a greased 9×13-inch baking dish, cover tightly with plastic wrap, and refrigerate for 8-12 hours.
11. Remove the rolls from the refrigerator and let them sit at room temperature for 1 hour while preheating the oven to 375°F.
12. Bake for 22-25 minutes until golden brown and the internal temperature reaches 190°F. Tip: Use an instant-read thermometer to avoid overbaking.
13. While the rolls cool slightly, beat 4 ounces softened cream cheese, 1 cup powdered sugar, 2 tablespoons heavy cream, and 1 teaspoon pure vanilla extract until smooth.
14. Drizzle the cream cheese frosting over the warm rolls.
Who needs a bakery when you can wake up to these pillowy-soft rolls with their signature sourdough tang playing perfectly against the warm cinnamon swirl? The cream cheese frosting melts into every nook, creating pockets of sweet creaminess that’ll have you reaching for seconds before the coffee’s even brewed. Try serving them warm with a scoop of vanilla ice cream for an epic breakfast-for-dessert situation that breaks all the rules.
Overnight Sourdough Pancakes
Oh, the magic of overnight sourdough pancakes—where your bubbly starter does all the work while you dream of fluffy, tangy breakfast bliss. Imagine waking up to batter that’s practically begging to hit the griddle, ready to transform your morning into a carb-loaded celebration. It’s the lazy cook’s secret weapon, because who has time for fussy recipes before coffee?
Ingredients
– 1 cup active sourdough starter, bubbly and lively
– 1 cup buttermilk, tangy and thick
– 1 large egg, farm-fresh and golden-yolked
– 2 tablespoons pure maple syrup, rich and amber-hued
– 1 teaspoon vanilla extract, warm and aromatic
– 1 cup all-purpose flour, finely sifted
– 1 teaspoon baking soda, freshly opened for maximum lift
– ½ teaspoon fine sea salt, for balanced flavor
– 2 tablespoons unsalted butter, melted and slightly cooled
– Extra butter or oil for greasing the griddle
Instructions
1. In a large bowl, whisk together 1 cup active sourdough starter, 1 cup buttermilk, 1 large egg, 2 tablespoons pure maple syrup, and 1 teaspoon vanilla extract until fully combined.
2. Gently fold in 1 cup all-purpose flour using a spatula until no dry streaks remain—don’t overmix to keep the batter tender.
3. Cover the bowl with a clean kitchen towel and let it rest at room temperature for 8–12 hours, or until the batter is bubbly and slightly domed.
4. Just before cooking, sprinkle 1 teaspoon baking soda and ½ teaspoon fine sea salt evenly over the batter, then drizzle in 2 tablespoons melted unsalted butter.
5. Fold gently to incorporate; the batter will puff up slightly—this is your cue that it’s ready to cook.
6. Heat a griddle or non-stick skillet over medium heat (350°F) and lightly grease with butter or oil.
7. Pour ¼-cup portions of batter onto the hot griddle, spacing them about 2 inches apart to allow for spreading.
8. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set—this indicates it’s time to flip.
9. Flip the pancakes and cook for another 1–2 minutes, until golden brown and cooked through.
10. Repeat with the remaining batter, regreasing the griddle as needed to prevent sticking.
Heavenly stacks await! These pancakes boast a tender crumb with a subtle tang from the overnight ferment, paired with hints of vanilla and maple. Serve them piled high with fresh berries and a drizzle of honey, or go savory with crispy bacon and a fried egg for a brunch that’s anything but basic.
Overnight Sourdough Pizza Dough
Sourdough pizza dough that practically makes itself while you sleep? Sign us up for this overnight miracle that transforms your humble kitchen into a pizzeria worthy of Naples. This slow-fermented wonder develops incredible flavor and texture with minimal effort—perfect for busy food lovers who want impressive results without the knead-y drama.
Ingredients
– 1 cup bubbly, active sourdough starter
– 3 ½ cups high-protein bread flour
– 1 ¼ cups warm filtered water (about 85°F)
– 2 tablespoons rich extra virgin olive oil
– 2 teaspoons fine sea salt
– 1 teaspoon golden honey
– ½ cup semolina flour for dusting
Instructions
1. In a large mixing bowl, combine 1 cup bubbly, active sourdough starter with 1 ¼ cups warm filtered water and 1 teaspoon golden honey, whisking until fully incorporated.
2. Add 3 ½ cups high-protein bread flour to the liquid mixture, stirring with a wooden spoon until a shaggy dough forms with no dry flour pockets remaining.
3. Cover the bowl with a damp kitchen towel and let the dough rest for 30 minutes at room temperature to allow the flour to fully hydrate.
4. Sprinkle 2 teaspoons fine sea salt over the dough surface, then drizzle with 2 tablespoons rich extra virgin olive oil.
5. Wet your hands thoroughly to prevent sticking, then knead the dough in the bowl for 8-10 minutes until smooth and elastic, stretching and folding the dough to develop gluten structure.
6. Transfer the dough to a lightly oiled bowl, turning once to coat all surfaces with a thin film of oil.
7. Cover tightly with plastic wrap and refrigerate for 12-18 hours for slow fermentation—this extended cold proof develops deeper flavor and better texture.
8. Remove the dough from refrigerator and let it warm at room temperature for 2 hours until slightly puffed and relaxed.
9. Turn the dough onto a surface dusted with ½ cup semolina flour and divide into two equal portions using a bench scraper.
10. Shape each portion into tight balls by tucking edges underneath, creating surface tension for better oven spring.
11. Place dough balls on a semolina-dusted baking sheet, cover with a damp towel, and let rise for 3-4 hours at warm room temperature until nearly doubled in size.
12. Preheat your oven to its highest temperature (500-550°F) with a pizza stone or baking steel placed on the middle rack for at least 45 minutes before baking.
13. Gently stretch one dough ball into a 12-inch circle on a semolina-dusted surface, being careful not to deflate the air bubbles that create the characteristic sourdough crumb.
14. Transfer the stretched dough to a pizza peel dusted with semolina flour, add your favorite toppings quickly to prevent sticking, then slide onto the preheated stone.
15. Bake for 8-12 minutes until the crust is deeply golden with characteristic leopard spotting and the bottom sounds hollow when tapped.
Expect a crust with spectacular chew and tangy complexity that commercial yeast simply can’t replicate. This dough creates the perfect canvas for everything from classic margherita to adventurous combinations—try topping with roasted mushrooms and fresh thyme for an earthy twist that highlights the sourdough’s natural acidity.
Overnight Sourdough Baguettes
Heck yes, we’re diving into the magical world of overnight sourdough baguettes—where patience pays off in the most deliciously crusty, chewy, and tangy way possible. Forget those sad, store-bought sticks; these beauties are about to become your new baking obsession, with a flavor that develops while you sleep (because even bread deserves beauty rest).
Ingredients
- 1 cup bubbly, active sourdough starter
- 3 ½ cups high-protein bread flour
- 1 ½ cups cool, filtered water
- 2 tsp fine sea salt
- 1 tbsp golden, raw honey
- Rice flour for dusting
Instructions
- In a large mixing bowl, combine 1 cup bubbly, active sourdough starter, 3 ½ cups high-protein bread flour, 1 ½ cups cool, filtered water, and 1 tbsp golden, raw honey until a shaggy dough forms.
- Cover the bowl with a damp kitchen towel and let the dough rest for 30 minutes at room temperature (around 70°F) to allow the flour to hydrate fully.
- Sprinkle 2 tsp fine sea salt over the dough and mix by hand for 5 minutes until the salt is fully incorporated and the dough becomes smoother.
- Perform a series of stretch-and-folds: grab one edge of the dough, stretch it upward, and fold it over the center; repeat this process three more times, rotating the bowl each time, to build gluten strength without overworking the dough.
- Cover the bowl again and let the dough bulk ferment at room temperature for 4 hours, performing the stretch-and-fold sequence every 30 minutes for the first 2 hours (tip: set a timer to avoid forgetting—your future crusty self will thank you).
- After the bulk ferment, gently turn the dough onto a lightly floured surface and divide it into two equal portions using a bench scraper.
- Shape each portion into a tight baguette by flattening the dough into a rectangle, folding the top third down, and rolling it tightly from top to bottom, sealing the seam with your fingertips.
- Place the shaped baguettes seam-side up into a floured couche or towel-lined baking sheet, generously dusting with rice flour to prevent sticking and create a crispier crust.
- Cover the baguettes with the couche or another towel and refrigerate them for 12–16 hours (overnight) to develop that signature sourdough tang and airy crumb (tip: this slow, cold ferment is key for flavor, so don’t rush it).
- Preheat your oven to 475°F with a baking stone or inverted baking sheet inside for at least 45 minutes to ensure even, high heat.
- Carefully transfer the chilled baguettes to a piece of parchment paper, slash the tops diagonally 3–4 times with a sharp lame or knife to allow steam escape and artistic expansion.
- Slide the baguettes (on the parchment) onto the preheated baking stone and immediately pour 1 cup of hot water into a preheated pan on the oven floor to create steam for a crackly crust (tip: steam is non-negotiable for that professional bakery-style finish).
- Bake for 20–25 minutes until the baguettes are deeply golden brown, sound hollow when tapped on the bottom, and have an internal temperature of 205–210°F.
- Transfer the baguettes to a wire rack and let them cool completely for at least 1 hour before slicing to avoid a gummy interior.
That first bite reveals a crackly, blistered crust giving way to a soft, hole-riddled crumb with a tangy kick that’s pure sourdough bliss. Tear into these warm with a slather of cultured butter, or go bold by slicing them thick for epic sandwiches that’ll make lunch the best part of your day.
Overnight Sourdough Whole Wheat Bread
Naturally, we’ve all had those mornings where the idea of baking bread feels as appealing as running a marathon before coffee—until now! This overnight sourdough whole wheat bread does all the heavy lifting while you sleep, transforming your kitchen into a bakery by sunrise with minimal effort and maximum delicious payoff.
Ingredients
– 1 cup active sourdough starter, bubbly and tangy
– 3 cups whole wheat flour, freshly stone-ground
– 1 cup bread flour, high-protein and unbleached
– 1 ½ cups warm water (about 85°F), filtered and chlorine-free
– 2 tsp fine sea salt, mineral-rich and flaky
– 1 tbsp raw honey, golden and aromatic
– 1 tbsp extra virgin olive oil, fruity and robust
Instructions
1. In a large mixing bowl, combine the active sourdough starter, warm water, raw honey, and extra virgin olive oil, whisking vigorously until the mixture is frothy and well-blended.
2. Add the whole wheat flour and bread flour all at once, stirring with a wooden spoon until a shaggy dough forms and no dry patches remain.
3. Cover the bowl with a damp kitchen towel and let the dough rest for 30 minutes at room temperature (68–72°F) to hydrate fully.
4. Sprinkle the fine sea salt evenly over the dough, then use wet hands to fold and pinch the salt into the dough for 2–3 minutes until fully incorporated.
5. Perform a series of stretch-and-folds: grab one edge of the dough, pull it upward gently, and fold it over the center; repeat this process three more times, rotating the bowl 90 degrees between each fold.
6. Cover the bowl again and let the dough rise at room temperature for 4–6 hours, performing stretch-and-folds every 30 minutes for the first 2 hours until the dough feels airy and has increased by 50% in volume.
7. Lightly flour a work surface and turn the dough out, then shape it into a tight round or oval loaf by tucking the edges underneath and rotating it against the surface.
8. Place the shaped loaf seam-side up into a well-floured proofing basket, cover it with plastic wrap, and refrigerate for 12–16 hours to develop flavor slowly.
9. Preheat your oven to 475°F with a Dutch oven inside for 45 minutes to ensure it’s scorching hot and ready for baking.
10. Carefully remove the hot Dutch oven, flip the proofed loaf into it seam-side down, and score the top with a sharp lame or knife in a shallow, decorative pattern.
11. Bake covered for 25 minutes to trap steam, then remove the lid and bake uncovered for another 20–25 minutes until the crust is deep golden brown and sounds hollow when tapped.
12. Transfer the bread to a wire rack and let it cool completely for at least 2 hours before slicing to avoid a gummy texture. Oh, the satisfaction of that first slice! This bread boasts a crackly, rustic crust that gives way to a tender, slightly tangy crumb with nutty whole wheat notes. Serve it thickly sliced and slathered with creamy butter for breakfast, or use it as the star in a hearty avocado toast topped with flaky sea salt and red pepper flakes.
Overnight Sourdough Discard Waffles
Yikes, your sourdough starter’s discard jar is overflowing again, isn’t it? Instead of guiltily pouring that tangy treasure down the drain, let’s transform it into the most gloriously crispy, flavor-packed waffles that’ll make your morning feel like a brunch victory lap.
Ingredients
– 1 cup bubbly sourdough starter discard
– 1 cup creamy whole milk
– 2 large farm-fresh eggs
– 4 tablespoons melted unsalted butter
– 1 tablespoon golden honey
– 1 teaspoon pure vanilla extract
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– ½ teaspoon fine sea salt
Instructions
1. In a large mixing bowl, vigorously whisk together 1 cup bubbly sourdough starter discard and 1 cup creamy whole milk until fully combined.
2. Crack 2 large farm-fresh eggs into the mixture, then pour in 4 tablespoons melted unsalted butter, 1 tablespoon golden honey, and 1 teaspoon pure vanilla extract, whisking until the batter is smooth and slightly frothy.
3. Gently fold in 1 cup all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon fine sea salt until just incorporated—a few small lumps are perfectly fine for tender waffles.
4. Cover the bowl tightly with plastic wrap and refrigerate the batter for at least 8 hours or overnight, allowing the sourdough to develop its characteristic tang.
5. Preheat your waffle iron to 375°F, lightly brushing the grids with extra melted butter to ensure a crisp, non-stick finish.
6. Ladle about ½ cup of the chilled batter onto the center of the hot waffle iron, spreading it slightly toward the edges without overfilling.
7. Close the lid and cook for 4–5 minutes, or until the waffle is deeply golden brown and releases easily from the iron—steam slowing significantly is your visual cue.
8. Repeat with the remaining batter, keeping finished waffles warm in a 200°F oven on a wire rack to maintain their crunch.
My, what a triumph of texture awaits! These waffles emerge with a shatteringly crisp exterior that gives way to a soft, airy interior, all humming with that subtle sourdough tang. Drench them in maple syrup for classic comfort, or get wild with a dollop of lemon curd and fresh berries to play up the zesty undertones.
Overnight Sourdough Pretzels
Oh, the glorious overnight sourdough pretzel—your kitchen’s answer to that 2 a.m. carb craving, without the guilt (or the pants). These twisted beauties marry the tangy soul of sourdough with the chewy, salty embrace of a classic soft pretzel, all while you catch some Z’s. Let’s get twisty, folks!
Ingredients
– 1 cup bubbly, active sourdough starter
– 3 ½ cups high-protein bread flour
– 1 cup warm water (about 100°F)
– 2 tbsp golden honey
– 1 tsp fine sea salt
– ½ cup baking soda
– 1 large egg, lightly beaten
– coarse sea salt for sprinkling
Instructions
1. In a large mixing bowl, combine 1 cup bubbly, active sourdough starter, 3 ½ cups high-protein bread flour, 1 cup warm water (about 100°F), 2 tbsp golden honey, and 1 tsp fine sea salt.
2. Stir the mixture with a wooden spoon until a shaggy dough forms, then knead by hand on a floured surface for 8–10 minutes until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rest at room temperature for 30 minutes.
4. Perform a series of stretch-and-folds: gently pull one edge of the dough up and over toward the center, repeating around all four sides.
5. Cover the bowl tightly with plastic wrap and refrigerate for 12–16 hours to develop flavor—this slow ferment is your secret to tangy perfection.
6. The next day, turn the dough out onto a floured surface and divide it into 8 equal pieces using a bench scraper.
7. Roll each piece into an 18-inch rope, then shape into a classic pretzel twist by crossing the ends and pressing them onto the bottom curve.
8. Preheat your oven to 425°F and bring a large pot of water to a rolling boil.
9. Carefully add ½ cup baking soda to the boiling water—it will bubble vigorously, so stand back!
10. Boil each pretzel for 30 seconds per side using a slotted spoon; this “bath” gives them that signature chewy crust.
11. Transfer the boiled pretzels to a parchment-lined baking sheet, spacing them 2 inches apart.
12. Brush each pretzel generously with 1 large egg, lightly beaten, for a glossy, golden finish.
13. Sprinkle liberally with coarse sea salt, pressing gently to adhere.
14. Bake at 425°F for 15–18 minutes until deeply golden brown and sound hollow when tapped on the bottom.
15. Cool on a wire rack for at least 10 minutes before serving—patience, carb-lover!
Just imagine that first bite: a crackly, salt-kissed crust giving way to a tender, tangy crumb that’s begging for a dunk in spicy mustard or beer cheese. Serve these warm with a cold brew for the ultimate game-day flex, or slice and toast them for next-level breakfast sandwiches—because why should bagels have all the fun?
Overnight Sourdough Rye Bread
Oh, the glorious overnight sourdough rye bread—the loaf that practically bakes itself while you’re dreaming of carb-filled adventures! This tangy, crusty masterpiece requires minimal effort for maximum flavor payoff, making you look like a bread wizard without the stress of a 3am feeding schedule.
Ingredients
– 1 cup bubbly, active sourdough starter
– 1 ½ cups cool filtered water
– 2 tablespoons rich, dark molasses
– 2 teaspoons fine sea salt
– 2 cups stone-ground rye flour
– 2 ½ cups unbleached bread flour
– Rice flour for dusting
Instructions
1. In a large mixing bowl, combine 1 cup bubbly, active sourdough starter with 1 ½ cups cool filtered water, whisking vigorously until the mixture becomes frothy and well-combined.
2. Stir in 2 tablespoons rich, dark molasses until the liquid turns a deep caramel color and the molasses is fully incorporated.
3. Add 2 teaspoons fine sea salt to the wet ingredients, mixing thoroughly to distribute evenly throughout the liquid base.
4. Gradually incorporate 2 cups stone-ground rye flour into the mixture, stirring with a wooden spoon until a thick, sticky paste forms without dry flour pockets.
5. Slowly add 2 ½ cups unbleached bread flour, mixing until a shaggy dough forms that pulls away from the sides of the bowl.
6. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, using the windowpane test to check if it stretches thin without tearing.
7. Place the kneaded dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature (70°F) for 4-6 hours until doubled in size.
8. Gently deflate the dough, shape into a tight round loaf, and place seam-side up in a rice flour-dusted banneton.
9. Cover the banneton with a plastic bag and refrigerate for 12-16 hours for the slow fermentation that develops complex flavor.
10. Preheat your oven to 475°F with a Dutch oven inside for 45 minutes to ensure proper heat retention for oven spring.
11. Carefully transfer the cold dough into the preheated Dutch oven, score the top with a sharp lame, and bake covered at 475°F for 30 minutes.
12. Remove the lid, reduce oven temperature to 450°F, and bake uncovered for 20-25 minutes until deeply golden brown with an internal temperature of 205°F.
13. Transfer the baked loaf to a wire rack and let cool completely for 4-6 hours before slicing to allow the crumb structure to set properly.
Crunchy crust gives way to a moist, tangy crumb that makes this rye bread absolutely irresistible. Consider toasting thick slices and slathering with creamy butter for breakfast, or building the ultimate Reuben sandwich that’ll make your deli jealous.
Overnight Sourdough Banana Bread
C’mon, let’s be real—your bananas aren’t just brown, they’re auditioning for a zombie movie. But before you toss those speckled superstars, let’s transform them into the most gloriously lazy breakfast masterpiece you’ll ever meet: overnight sourdough banana bread. It’s the loaf that practically bakes itself while you dream of carb-filled clouds.
Ingredients
- 3 overripe, fragrant bananas (the spottier, the sweeter!)
- 1 cup bubbly, active sourdough starter (peppy and ready to party)
- ½ cup rich, golden melted butter
- ⅔ cup light brown sugar (for that caramel-kissed sweetness)
- 2 large farm-fresh eggs
- 1 teaspoon pure vanilla extract (the good stuff)
- 1 ½ cups soft all-purpose flour
- 1 teaspoon cozy ground cinnamon
- ½ teaspoon flaky sea salt
- 1 teaspoon baking soda (the lift master)
Instructions
- In a large bowl, mash the overripe bananas with a fork until smooth with just a few tiny lumps for texture.
- Whisk in the bubbly sourdough starter, rich melted butter, light brown sugar, farm-fresh eggs, and pure vanilla extract until fully combined. Tip: If your starter floats in water, it’s active and ready—no guesswork!
- In a separate bowl, whisk together the soft all-purpose flour, cozy cinnamon, flaky sea salt, and baking soda.
- Gently fold the dry ingredients into the wet mixture until just combined—no overmixing, or your bread will turn into a brick!
- Pour the batter into a greased 9×5-inch loaf pan and smooth the top with a spatula.
- Cover the pan tightly with plastic wrap and let it rest on the counter for 30 minutes to kickstart fermentation.
- Transfer the covered pan to the refrigerator and let it ferment slowly overnight, for 8–12 hours.
- In the morning, preheat your oven to 350°F and remove the pan from the fridge—the batter will be puffy and slightly bubbly.
- Bake for 55–65 minutes, or until the top is deep golden brown and a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, tent it loosely with foil halfway through baking.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Tip: Slicing warm bread is tempting, but patience rewards you with neat slices!
Perfectly moist with a tangy whisper from the sourdough, this banana bread boasts a crackly crust and tender crumb that’s begging for a slather of salted butter. Try toasting a thick slice and crowning it with whipped honey ricotta for a breakfast that’s basically a standing ovation in your mouth.
Overnight Sourdough English Muffins
Sourdough devotees, rejoice! Your starter is about to graduate from bougie bread to the breakfast MVP of your dreams. These overnight English muffins bring all the tangy, fermented flavor you crave with a schedule that won’t demand a 3 AM wake-up call.
Ingredients
- 1 cup bubbly, active sourdough starter
- 1 ½ cups warm whole milk (about 85°F)
- 2 tablespoons golden, raw honey
- 3 ½ cups unbleached all-purpose flour
- 1 teaspoon fine sea salt
- ½ cup fine-grind cornmeal for dusting
- 2 tablespoons softened, unsalted butter
Instructions
- Whisk together your bubbly, active sourdough starter, warm whole milk, and golden, raw honey in a large bowl until smooth.
- Stir in 3 ½ cups of unbleached all-purpose flour and 1 teaspoon of fine sea salt with a wooden spoon until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic. Tip: The dough is ready when it springs back slowly after poking.
- Incorporate 2 tablespoons of softened, unsalted butter into the dough, kneading for another 2-3 minutes until fully absorbed.
- Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise at room temperature for 4-6 hours until nearly doubled in size.
- Gently deflate the dough and turn it out onto a surface generously dusted with fine-grind cornmeal.
- Pat the dough into a 1-inch thick rectangle and cut out rounds with a 3-inch biscuit cutter. Tip: Dip the cutter in cornmeal between cuts to prevent sticking.
- Transfer the rounds to a parchment-lined baking sheet dusted with remaining cornmeal, spacing them 2 inches apart.
- Cover the baking sheet loosely with plastic wrap and refrigerate for 12-16 hours for a slow, overnight fermentation.
- Preheat an ungreased cast iron skillet or griddle over medium-low heat (300°F).
- Cook the muffins for 6-8 minutes per side until deeply golden brown and the internal temperature reaches 200°F. Tip: Don’t rush the cooking—low and slow ensures those signature nooks and crannies.
- Transfer the cooked muffins to a wire rack to cool completely before splitting with a fork.
Perfectly tangy with an airy, hole-filled crumb that’s just begging to be loaded with melty butter and jam. Try toasting them until golden and stacking with a fried egg and sharp cheddar for a breakfast sandwich that’ll make you forget drive-thrus exist.
Overnight Sourdough Challah
Tired of bread that demands your undivided attention? This overnight sourdough challah lets your starter do the heavy lifting while you catch some Z’s, delivering a loaf so beautifully braided and golden it might just upstage your centerpiece. Get ready for bread that’s equal parts showstopper and slacker-friendly—your future French toast will thank you.
Ingredients
- 1 cup bubbly, active sourdough starter
- 4 cups high-protein bread flour
- ½ cup golden, sweet honey
- ½ cup rich, melted unsalted butter
- 3 large farm-fresh eggs
- 2 tsp fine sea salt
- 1 egg yolk + 1 tbsp cream for glossy egg wash
- 2 tbsp crunchy sesame seeds or poppy seeds for topping
Instructions
- Whisk together 1 cup bubbly, active sourdough starter, ½ cup golden, sweet honey, ½ cup rich, melted unsalted butter, and 3 large farm-fresh eggs in a large bowl until smooth.
- Stir in 4 cups high-protein bread flour and 2 tsp fine sea salt until a shaggy dough forms.
- Knead the dough on a floured surface for 8-10 minutes until it becomes smooth and elastic. Tip: If the dough sticks to your hands, lightly oil them instead of adding more flour to maintain the dough’s hydration.
- Place the dough in a greased bowl, cover with a damp kitchen towel, and let it rise at room temperature (70–75°F) for 4–6 hours, or until doubled in size.
- Punch down the dough and divide it into 6 equal pieces. Roll each piece into a 16-inch rope. Tip: For even braiding, weigh the dough pieces on a kitchen scale to ensure they’re identical.
- Braid the ropes into a classic 6-strand challah, tucking the ends neatly underneath.
- Transfer the braided loaf to a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate for 12–16 hours for a slow, overnight rise.
- Preheat your oven to 375°F in the morning and let the challah sit at room temperature while the oven heats.
- Brush the loaf generously with the egg wash (1 egg yolk + 1 tbsp cream) and sprinkle with 2 tbsp crunchy sesame seeds or poppy seeds. Tip: For a deep golden crust, apply a second coat of egg wash after the first layer sets slightly.
- Bake for 30–35 minutes, rotating the pan halfway through, until the internal temperature reaches 190°F and the crust is deeply bronzed.
- Cool completely on a wire rack before slicing.
Dense yet feathery-soft crumb meets a whisper of tang from the overnight ferment, creating a challah that’s perfect for tearing into warm with butter or transforming into decadent bread pudding. Its shiny, crackly crust gives way to a tender interior that’s begging to be slathered with jam or used as the base for an epic turkey sandwich.
Overnight Sourdough Ciabatta
Who says you can’t have bakery-level bread without waking up at 4 AM? This overnight sourdough ciabatta is your golden ticket to crusty, airy perfection with minimal effort—because let’s be real, we’d all rather hit snooze than knead dough at dawn.
Ingredients
– 1 cup bubbly, active sourdough starter
– 3 cups high-protein bread flour
– 1 ½ cups cool filtered water
– 1 ½ tsp fine sea salt
– 2 tbsp golden extra virgin olive oil
Instructions
1. In a large bowl, combine 1 cup bubbly, active sourdough starter with 3 cups high-protein bread flour using a wooden spoon until shaggy.
2. Pour in 1 ½ cups cool filtered water and mix for 2 minutes until no dry flour remains—the dough will be sticky, but that’s normal for ciabatta!
3. Cover the bowl with a damp kitchen towel and let it rest for 30 minutes at room temperature (around 70°F) to hydrate fully.
4. Sprinkle 1 ½ tsp fine sea salt over the dough, then drizzle 2 tbsp golden extra virgin olive oil around the edges.
5. Wet your hands to prevent sticking, then perform a series of stretch-and-folds: grab one edge, pull upward, and fold to the center; repeat 4 times, rotating the bowl each fold.
6. Cover the bowl again and let it rise at room temperature for 3 hours, performing stretch-and-folds every 30 minutes (6 total)—this builds gluten without kneading!
7. Lightly flour a baking sheet and gently turn the dough onto it, using floured hands to shape it into a rough 10×6-inch rectangle without deflating the bubbles.
8. Dust the top with a sprinkle of flour, cover loosely with plastic wrap, and refrigerate for 12-16 hours for that slow, tangy fermentation.
9. Preheat your oven to 475°F with a Dutch oven or baking stone inside for 45 minutes—this mimics a professional steam-injected oven.
10. Carefully transfer the cold dough to parchment paper, score the top diagonally with a razor blade, and bake covered for 20 minutes to trap steam.
11. Remove the lid and bake uncovered for another 15-18 minutes until deeply golden brown and the internal temperature hits 210°F.
12. Cool completely on a wire rack for 2 hours—resist slicing early, or the crumb will turn gummy!
Let’s be honest: that crackly crust and open, holey crumb are worth the wait. Tear into it warm with a swipe of garlic-infused olive oil, or go full Italian and build a caprese sandwich that’ll make nonna proud.
Overnight Sourdough Garlic Knots
Yikes, your future self will thank you for making these overnight sourdough garlic knots—they’re the fluffy, garlicky pillows of joy that turn any meal into a celebration, and they practically make themselves while you sleep. Seriously, who needs an alarm clock when you can wake up to the scent of freshly baked garlic bread? It’s the ultimate breakfast (or dinner, no judgment) flex.
Ingredients
– 1 cup bubbly, active sourdough starter
– 3 ½ cups high-protein bread flour
– 1 ¼ cups warm water (about 85°F)
– 2 tbsp rich extra virgin olive oil
– 1 tbsp golden honey
– 2 tsp fine sea salt
– ½ cup melted salted butter
– 4 cloves freshly minced garlic
– 2 tbsp finely chopped fresh parsley
– ¼ tsp flaky sea salt for sprinkling
Instructions
1. In a large mixing bowl, combine 1 cup bubbly, active sourdough starter, 3 ½ cups high-protein bread flour, 1 ¼ cups warm water (about 85°F), 2 tbsp rich extra virgin olive oil, 1 tbsp golden honey, and 2 tsp fine sea salt.
2. Mix with a wooden spoon until a shaggy dough forms, then knead by hand on a floured surface for 8–10 minutes until smooth and elastic. (Tip: Windowpane test—stretch a small piece; if it thin enough to see light through without tearing, you’re good!)
3. Place dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise at room temperature (70–75°F) for 4–6 hours until doubled in size.
4. Gently punch down the dough and divide into 12 equal pieces on a floured surface.
5. Roll each piece into a 6-inch rope, tie into a loose knot, and place on a parchment-lined baking sheet 2 inches apart.
6. Cover knots with plastic wrap and refrigerate for 8–12 hours for a slow, overnight ferment.
7. Preheat oven to 375°F and let knots sit at room temperature for 30 minutes while oven heats.
8. Brush knots lightly with 2 tbsp of the melted salted butter and bake for 18–22 minutes until golden brown and sound hollow when tapped. (Tip: Rotate the pan halfway through for even browning!)
9. While knots bake, stir 4 cloves freshly minced garlic and 2 tbsp finely chopped fresh parsley into the remaining melted salted butter.
10. Remove knots from oven and immediately brush generously with the garlic-parsley butter, then sprinkle with ¼ tsp flaky sea salt.
Buttery, pull-apart soft inside with a whisper of crispness outside, these knots are garlic heaven. Serve them warm alongside a hearty pasta or dunked into marinara sauce—they’re so good, you might just hide the last one for yourself.
Overnight Sourdough Sandwich Loaf
Eureka! Forget those sad, store-bought bread bricks—this overnight sourdough sandwich loaf is about to become your new carb soulmate. It’s the lazy baker’s dream: mix it tonight, bake it tomorrow, and bask in the glory of a crusty, tangy masterpiece that’ll make your kitchen smell like a Parisian patisserie (minus the flight).
Ingredients
– 1 cup bubbly, active sourdough starter
– 1 ½ cups warm filtered water (around 85°F)
– 4 cups high-protein bread flour
– 2 teaspoons fine sea salt
– 1 tablespoon golden, raw honey
– 1 tablespoon rich extra virgin olive oil
Instructions
1. In a large mixing bowl, combine 1 cup bubbly, active sourdough starter with 1 ½ cups warm filtered water (85°F), stirring until fully incorporated.
2. Add 4 cups high-protein bread flour and 2 teaspoons fine sea salt to the bowl, mixing with a wooden spoon until a shaggy dough forms.
3. Drizzle in 1 tablespoon golden, raw honey and 1 tablespoon rich extra virgin olive oil, then knead by hand for 8–10 minutes until the dough is smooth and elastic.
4. Cover the bowl with a damp kitchen towel and let the dough rest at room temperature (70–75°F) for 30 minutes.
5. Perform a set of stretch-and-folds: gently pull one edge of the dough upward and fold it toward the center, repeating around all four sides.
6. Re-cover the bowl and let the dough rise overnight (12–14 hours) until it has doubled in size and shows a web of air bubbles when poked.
7. Tip: For an even crumb, avoid over-kneading after the initial mix—let time and fermentation do the work.
8. Lightly flour a work surface and turn the dough out, shaping it into a tight loaf by folding the edges toward the center and rolling it seam-side down.
9. Place the shaped loaf into a greased 9×5-inch loaf pan, cover with plastic wrap, and let it proof for 2–3 hours until it rises just above the pan’s rim.
10. Tip: To test if it’s ready, gently press the dough—it should spring back slowly, not quickly.
11. Preheat your oven to 450°F and slash the top of the loaf diagonally with a sharp knife or lame.
12. Bake for 30–35 minutes until the crust is deep golden brown and the internal temperature reaches 205–210°F.
13. Tip: For a crispier crust, place a pan of boiling water on the oven’s bottom rack during baking to create steam.
14. Remove the loaf from the pan and let it cool completely on a wire rack for at least 2 hours before slicing.
Whoa, that first slice reveals a soft, airy crumb with just the right chew, while the crust crackles like autumn leaves underfoot. Slather it with salted butter for a simple joy, or stack it high with roasted turkey and cranberry sauce—this loaf turns any sandwich into a gourmet event.
Overnight Sourdough Discard Crackers
Tired of guiltily pouring your sourdough discard down the drain? Transform that tangy treasure into the crunchiest, most addictive crackers you’ll ever meet, saving your starter and your snack game in one fell swoop.
Ingredients
– 1 cup bubbly sourdough discard
– 1/4 cup rich extra virgin olive oil
– 1/2 teaspoon flaky sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1/4 teaspoon aromatic garlic powder
– 2 tablespoons everything bagel seasoning
Instructions
1. Preheat your oven to a toasty 350°F and line a large baking sheet with parchment paper.
2. In a medium bowl, combine 1 cup of your bubbly sourdough discard with 1/4 cup of rich extra virgin olive oil until a smooth, slightly sticky dough forms.
3. Sprinkle in 1/2 teaspoon of flaky sea salt, 1/4 teaspoon of freshly cracked black pepper, and 1/4 teaspoon of aromatic garlic powder, mixing thoroughly to distribute the flavors evenly.
4. Place the dough directly onto the center of your prepared baking sheet.
5. Top the dough with a second sheet of parchment paper and use a rolling pin to roll it into a very thin, even rectangle, about 1/8-inch thick. (Tip: Rolling between parchment prevents sticking and makes cleanup a breeze!)
6. Carefully peel off the top layer of parchment paper.
7. Evenly sprinkle 2 tablespoons of everything bagel seasoning across the entire surface of the dough, gently pressing it in with your hands or the back of a spoon to help it adhere.
8. Use a pizza cutter or sharp knife to score the dough into your desired cracker shapes—squares, rectangles, or even triangles for fun.
9. Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the crackers are golden brown and crisp around the edges. (Tip: Rotate the pan halfway through baking for perfectly even browning!)
10. Remove the baking sheet from the oven and let the crackers cool completely on the pan—they’ll continue to crisp up as they cool. (Tip: Don’t skip the cooling step; this is when they achieve their signature snap!)
Earthy, tangy, and impossibly crisp, these crackers boast a satisfying snap with every bite. Serve them piled high with creamy cheese or dunked boldly into your favorite hummus for a snack that truly proves one baker’s discard is another’s delicious destiny.
Overnight Sourdough Brioche
Absolutely nothing beats the smug satisfaction of telling your brunch guests, “Oh this? I just whipped it up last night” while serving them the most decadent, buttery, cloud-like brioche they’ve ever tasted. This overnight sourdough version gives you all the bragging rights of artisanal baking with the schedule of someone who values their beauty sleep. Prepare to become the neighborhood’s unofficial pastry hero.
Ingredients
– 1 cup bubbly, active sourdough starter
– ½ cup warm whole milk (around 110°F)
– ⅓ cup granulated sugar
– 3 large farm-fresh eggs at room temperature
– 3½ cups bread flour
– 1 teaspoon fine sea salt
– ½ cup unsalted European-style butter, softened
– 1 egg yolk mixed with 1 tablespoon cream for that golden egg wash
Instructions
1. Combine your bubbly sourdough starter, warm whole milk, granulated sugar, and room-temperature eggs in a large mixing bowl.
2. Whisk these wet ingredients vigorously for 1 full minute until the mixture becomes frothy and well-combined.
3. Add the bread flour and fine sea salt to the bowl, then mix with a wooden spoon until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic.
5. Gradually incorporate the softened European-style butter, about 1 tablespoon at a time, kneading thoroughly after each addition until fully absorbed.
6. Continue kneading for another 5-7 minutes until the dough becomes silky, supple, and passes the windowpane test (stretch a small piece thin enough to see light through without tearing).
7. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature (70-75°F) for 4-6 hours until nearly doubled in size.
8. Gently deflate the dough, shape it into a tight ball, and place it in a greased 9×5-inch loaf pan.
9. Cover the pan loosely with plastic wrap and refrigerate overnight for 12-14 hours for that slow, flavor-developing cold fermentation.
10. The next morning, remove the loaf from refrigerator and let it come to room temperature for 2-3 hours until puffy.
11. Preheat your oven to 350°F and brush the loaf generously with the egg yolk and cream mixture.
12. Bake for 35-40 minutes until the internal temperature reaches 190°F and the crust is deeply golden brown.
13. Immediately turn the loaf out onto a wire rack to cool completely before slicing.
Just imagine tearing into that impossibly soft, feather-light crumb with its subtle tang from the overnight fermentation. Joyfully transform thick slices into French toast that’ll make your weekend guests weep happy tears, or simply slather with good butter and watch it disappear before your eyes.
Overnight Sourdough Flatbread
Nailed that sourdough starter but tired of the same old loaf routine? Let’s shake things up with overnight sourdough flatbread—your discard’s glamorous, no-fuss cousin that delivers chewy, bubbly perfection with minimal effort. This recipe turns your sleepy starter into a star, proving that good things truly come to those who wait (overnight, to be exact).
Ingredients
– 1 cup bubbly, active sourdough starter
– 2 cups all-purpose flour, plus extra for dusting
– ¾ cup warm water (about 85°F)
– 1 tsp fine sea salt
– 2 tbsp rich extra virgin olive oil
– 1 tbsp fragrant dried oregano
– ½ tsp flaky sea salt for finishing
Instructions
1. In a large mixing bowl, combine 1 cup bubbly, active sourdough starter, 2 cups all-purpose flour, ¾ cup warm water (about 85°F), and 1 tsp fine sea salt.
2. Mix with a wooden spoon until a shaggy dough forms, then knead by hand on a lightly floured surface for 5 minutes until smooth and elastic.
3. Drizzle 1 tbsp rich extra virgin olive oil into the clean bowl, place the dough inside, and turn to coat evenly.
4. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 30 minutes.
5. Perform a set of stretch-and-folds: gently pull one edge of the dough upward and fold it toward the center, repeating around all four sides.
6. Re-cover the bowl and let the dough ferment at room temperature for 8–12 hours (or overnight) until doubled in size and covered with air bubbles.
7. Preheat a cast-iron skillet over medium-high heat for 10 minutes until a drop of water sizzles and evaporates instantly.
8. Divide the dough into 4 equal portions on a floured surface, then roll each into a thin, ¼-inch thick round using a rolling pin.
9. Sprinkle 1 tbsp fragrant dried oregano evenly over the surface of one dough round, pressing gently to adhere.
10. Carefully transfer the oregano-topped flatbread to the hot skillet and cook for 2–3 minutes until the bottom develops golden-brown spots and the top bubbles.
11. Flip the flatbread using tongs and cook for another 1–2 minutes until the second side is lightly charred and firm.
12. Remove the flatbread from the skillet, brush the top with the remaining 1 tbsp rich extra virgin olive oil, and sprinkle with ½ tsp flaky sea salt.
13. Repeat steps 9–12 with the remaining dough portions, stacking cooked flatbreads on a plate covered with a clean kitchen towel to keep warm.
Effortlessly versatile, these flatbreads boast a chewy interior with crispy, blistered edges and a tangy kick from the overnight fermentation. Tear them warm to scoop up hummus or top with za’atar and feta for a quick lunch—they’re the canvas your toppings have been dreaming of.
Overnight Sourdough Cheddar Biscuits
Miraculously, we’ve cracked the code to fluffy, cheesy biscuits that practically make themselves while you sleep—because who has time for morning kneading? These overnight sourdough cheddar biscuits are your new secret weapon for lazy weekend brunches, blending tangy sourdough with sharp cheddar in a dough that does all the hard work overnight. Trust us, your future self (and your taste buds) will thank you for this genius move.
Ingredients
– 1 cup bubbly, active sourdough starter
– 2 cups all-purpose flour, plus extra for dusting
– 1/2 cup cold unsalted butter, cubed
– 1 cup sharp cheddar cheese, freshly grated
– 3/4 cup buttermilk, chilled
– 1 tablespoon granulated sugar
– 1 teaspoon fine sea salt
– 1/2 teaspoon baking soda
– 1 large egg, for egg wash
Instructions
1. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon fine sea salt, and 1/2 teaspoon baking soda until fully combined.
2. Add 1/2 cup cold unsalted butter cubes to the dry ingredients, and use a pastry cutter or your fingers to work the butter into pea-sized crumbs—this creates flaky layers as the biscuits bake.
3. Stir in 1 cup freshly grated sharp cheddar cheese until evenly distributed throughout the mixture.
4. Pour in 1 cup bubbly, active sourdough starter and 3/4 cup chilled buttermilk, and mix gently with a wooden spoon until a shaggy dough forms; avoid overmixing to keep the biscuits tender.
5. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle—no rolling pin needed, just gentle hands to preserve those butter pockets.
6. Use a 2.5-inch round biscuit cutter to stamp out biscuits, pressing straight down without twisting to help them rise evenly in the oven.
7. Place the cut biscuits on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate for at least 8 hours or overnight to develop flavor and texture.
8. Preheat your oven to 425°F and let the biscuits sit at room temperature for 20 minutes while the oven heats up.
9. Whisk 1 large egg with 1 tablespoon of water, and brush the tops of the biscuits lightly for a golden, glossy finish.
10. Bake at 425°F for 18–22 minutes, until the biscuits are puffed, golden brown, and sound hollow when tapped on the bottom.
11. Transfer the biscuits to a wire rack and let them cool for 5–10 minutes before serving.
Crave-worthy and impossibly fluffy, these biscuits boast a tangy sourdough backbone that plays perfectly with the melty, sharp cheddar pockets. Tear one open warm and slather it with honey butter, or go savory by pairing it with a hearty stew—either way, that crisp exterior and tender crumb will have everyone begging for the recipe.
Summary
Crafting delicious sourdough doesn’t have to be time-consuming! These 20 overnight recipes let you wake up to freshly baked bread with minimal effort. We’d love to hear which recipes become your favorites—leave a comment below and share this roundup on Pinterest to help other busy bakers discover these flavorful creations.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
