10+ Sourdough Recipes for Easy and Delicious Homemade Bread

Sourdough recipes have really taken off lately, mostly because of their unique flavor and that cool, natural fermentation. If you’re into baking or just curious about homemade bread, sourdough is honestly such a fun way to get fresh, tasty loaves on your table.

You can whip up all sorts of delicious baked goods with sourdough, and you don’t need to be a pro to get started. Most recipes call for just a handful of ingredients, so it doesn’t feel intimidating.

Ingredients

• Sourdough starter
• Flour
• Water
• Salt

Cooking Instructions

1. Mix sourdough starter, flour, water, and salt in a bowl.
2. Let the dough rest to ferment and rise.
3. Shape the dough and allow it to proof.
4. Bake at 450°F (230°C) until golden brown.

1) Easy Sourdough Bread with Minimal Starter

This sourdough bread recipe calls for less starter, so it’s super approachable if you’re just getting into baking. You don’t have to put in a ton of effort or time to get a solid loaf.

The dough isn’t too sticky, so it’s pretty easy to work with. You’ll end up with a good crumb and crust, and you don’t have to stress about complicated steps.

You can make the bread overnight, which is honestly a lifesaver if you want fresh bread in the morning.

Ingredients

• 1 cup active sourdough starter
• 3 cups bread flour
• 1 1/4 cups water (room temperature)
• 2 tsp salt

Cooking Instructions

1. Mix starter, water, and flour until combined.
2. Cover and let rest for 30 minutes.
3. Add salt and knead gently.
4. Let dough rise for 4-6 hours at room temperature.
5. Shape dough and place in a loaf pan.
6. Proof for 1-2 hours until slightly risen.
7. Bake at 450°F (230°C) for 30-35 minutes until golden.

2) No-Knead Sourdough Loaf

The no-knead sourdough loaf is about as easy as it gets. You just mix everything together and let it hang out overnight.

That slow rise does most of the work for you, building flavor and texture. In the morning, you shape the dough, let it rise a bit more, and then get it in the oven.

Baking in a hot Dutch oven gives you that classic crusty outside and soft inside. The hands-on time is minimal, which is always a plus.

Ingredients

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

Cooking Instructions

1. Mix flour, water, and starter until combined.
2. Let rest for 30 minutes, then add salt and mix again.
3. Cover and let dough rise overnight (8-12 hours) at room temperature.
4. Shape the dough gently and place it in a floured proofing basket.
5. Let it proof for 1-2 hours until puffed.
6. Preheat oven to 475°F (245°C) with a Dutch oven inside for 45 minutes.
7. Place dough in Dutch oven, cover, and bake for 20 minutes.
8. Remove lid and bake another 20-25 minutes until crust is golden.
9. Cool before slicing.

3) Sourdough Pizza Crust

Sourdough pizza crust is such a fun way to use your starter. That little bit of tang makes the crust stand out from the usual kind.

You mix the starter with water, olive oil, and a bit of honey for the yeast to munch on. Then in goes the flour and salt.

Letting the dough rise slowly is key for flavor and chewiness. When you’re ready, shape it and bake at a high temp until the edges are golden and crisp.

For a step-by-step guide, check out this recipe.

Ingredients:

• 1/4 cup (50g) sourdough starter, fed
• 3/4 cup plus 2 tablespoons (100g) pizza flour
• 7 tablespoons (100g) water
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 teaspoon salt

Cooking Instructions:

1. Mix starter, water, olive oil, and honey in a bowl.
2. Add flour and salt, stir until combined.
3. Knead dough on floured surface for 5-7 minutes.
4. Let dough rise in a warm spot for 4-6 hours.
5. Shape dough on a pizza stone or baking sheet.
6. Preheat oven to 475°F (245°C).
7. Bake dough 10-12 minutes before adding toppings.
8. Add toppings and bake 8-10 minutes until crust is golden.

4) Fluffy Sourdough Pancakes

Got some sourdough discard? These pancakes are a great way to use it up. They come out light, fluffy, and have that subtle tang that’s hard not to love.

You just mix everything in one bowl—starter, milk, eggs, and sugar—then toss in the dry stuff. The batter comes together fast.

Cooking them over medium heat gets you that perfect golden outside and soft inside. If you want to prep ahead, you totally can.

Ingredients

• 1 cup sourdough starter discard
• 1 cup milk
• 2 eggs
• 2 tablespoons sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract (optional)
• Butter or oil for cooking

Cooking Instructions

1. In a large bowl, whisk sourdough starter, milk, eggs, sugar, and vanilla.
2. Add flour, baking powder, baking soda, and salt. Mix until smooth.
3. Heat butter or oil in a skillet over medium heat (about 350°F/175°C).
4. Pour batter onto the skillet and cook until bubbles form on top.
5. Flip and cook another 1-2 minutes until golden.
6. Serve warm with your favorite toppings.

For an easy recipe, try this one.

5) Sweet Sourdough Challah

Sweet sourdough challah is a treat—soft, braided, and just a little sweet. The honey and eggs give it a rich flavor, and the sourdough starter brings a subtle tang that keeps things interesting.

After you braid the dough, brush it with egg wash for a shiny, golden crust. Baking at a moderate temp keeps the inside soft.

If you want to get fancy, try adding a brown butter or vanilla glaze. This bread is just as good for breakfast as it is for a snack.

Ingredients

• 1 cup active sourdough starter
• 3 1/2 cups bread flour
• 1/2 cup all-purpose flour
• 6 tablespoons honey
• 6 tablespoons neutral oil
• 2 large eggs
• 1 teaspoon salt
• Egg wash (1 egg beaten with water)

Cooking Instructions

1. Mix starter, flours, honey, oil, eggs, and salt to form dough.
2. Knead until smooth and elastic.
3. Let dough rise until doubled, about 4-6 hours.
4. Shape into braids and place on baking tray.
5. Let rise again for 1-2 hours.
6. Brush with egg wash.
7. Bake at 350°F (175°C) for 30-35 minutes until golden.
8. Cool before slicing.

You can find more details in this sweet sourdough challah recipe.

6) Classic Naturally Leavened Sourdough

Classic naturally leavened sourdough relies on wild yeast from your starter. It’s a slower process, but the flavor is worth it.

You mix flour, water, salt, and starter, then let it ferment slowly. There’s bulk fermentation, shaping, and a final proof before baking.

Bake at around 450°F (232°C) for that crispy crust and chewy crumb. You can use all-purpose or toss in some whole wheat for a different vibe.

Ingredients:

• 2 cups ripe sourdough starter
• 5 cups unbleached all-purpose flour
• 3/4 cup whole wheat flour
• 2 1/2 cups water
• 2 tsp salt

Cooking Instructions:

1. Mix starter, water, and flours until combined.
2. Rest dough for 30 minutes (autolyse).
3. Add salt and knead briefly.
4. Let dough rise for 4-6 hours, folding every hour.
5. Shape dough and proof for 2-4 hours.
6. Preheat oven to 450°F (232°C).
7. Bake loaf for 30-40 minutes until golden brown.

7) Sourdough Calzones

Sourdough calzones are just plain fun. You fill the dough with sauce, cheese, and whatever toppings you like, then fold it over and bake until golden.

The sourdough crust brings a nice tang. You can keep it simple with cheese, or load it up with veggies and meats.

High heat gives you that crispy outside and soft inside. I like baking them at 500°F (260°C) for a quick, even cook.

Ingredients:

• 1/4 cup fed sourdough starter
• 1/2 cup water
• 1 1/2 Tbsp olive oil
• 1/2 tsp salt
• Tomato sauce
• Shredded cheese
• Your favorite toppings (pepperoni, veggies, sausage, etc.)

Cooking Instructions:

1. Mix starter, water, oil, and salt to make dough.
2. Let dough rise until doubled.
3. Divide dough into two pieces.
4. Roll each piece into a circle.
5. Spread sauce on one half, add cheese and toppings.
6. Fold dough over and seal edges.
7. Bake at 500°F (260°C) for 12-15 minutes until golden.

For more ideas, check out the Homemade Sourdough Calzone Recipe page.

8) Sourdough Dinner Rolls

Sourdough dinner rolls come out soft and fluffy, with just a hint of tang from the starter. You’ll notice how easily they pull apart—there’s something satisfying about that light, buttery flavor.

These rolls fit right in as a side for almost any meal. Making them isn’t complicated.

Mix your ingredients, let the dough rise, shape the rolls, and then bake until golden. The result? Tender rolls with a thin, crisp crust.

If you prep the dough the night before, you’ll get even better flavor and texture. Plus, it makes baking in the morning a breeze.

Ingredients

• 1 cup active sourdough starter
• 2 ½ cups all-purpose flour
• 2 tbsp sugar
• 1 tsp salt
• ¼ cup unsalted butter, melted
• ¾ cup warm milk

Cooking Instructions

1. Mix starter, flour, sugar, salt, melted butter, and warm milk.
2. Knead dough until smooth, then cover and let rise until doubled (about 4-6 hours).
3. Shape dough into 12 rolls and place in a greased pan.
4. Let rolls rise for 1-2 hours until puffy.
5. Bake at 375°F (190°C) for 20-25 minutes until golden brown.
6. Brush with melted butter before serving if you like.

You can check out a clear recipe for easy sourdough dinner rolls at Farmhouse on Boone.

9) 70% Hydration Sourdough Bread

With 70% hydration, sourdough bread strikes a nice balance between stickiness and easy handling. It’s a solid pick for beginners who want an open crumb with less fuss.

The crumb is pleasantly open, and the crust comes out chewy. Since the dough isn’t too wet, shaping and scoring feels a lot less intimidating.

You’ll use bread flour and a bit of whole wheat for extra flavor. The water comes in at 70% of the total flour weight, which just feels right in the hands.

Ingredients

• 500g bread flour
• 50g whole wheat flour
• 385g water
• 100g active sourdough starter
• 10g salt

Cooking Instructions

1. Mix flours and water, then let rest 30 minutes (autolyse).
2. Add starter and salt, mix until combined.
3. Let dough rise for 4-6 hours at room temperature, folding every 30 minutes.
4. Shape the dough and place it in a proofing basket.
5. Proof for 2 hours or overnight in the fridge.
6. Preheat oven to 500°F (260°C) with a Dutch oven inside.
7. Transfer dough to the Dutch oven, score the top.
8. Bake covered for 20 minutes, then uncovered for 25 minutes.
9. Cool on a rack before slicing.

If you want a step-by-step guide, check out this one on 70% hydration bread here.

10) Honey-Sweetened Sourdough Bread

Adding honey to sourdough bread gives it gentle sweetness and a soft, fluffy crumb. The honey also helps the crust turn golden as it bakes.

You can enjoy this bread plain, or maybe with a little butter and jam. The recipe’s straightforward and uses ingredients you probably already have.

The honey adds flavor, but it doesn’t overpower the classic sourdough tang. If you’re curious, there’s a great example of a honey sourdough recipe at Farmhouse on Boone.

Ingredients

• 3 cups all-purpose flour
• 1 cup sourdough starter
• 1 cup warm water
• 2 tablespoons honey
• 1 teaspoon salt

Cooking Instructions

1. Mix flour, sourdough starter, warm water, and honey in a bowl. Stir until everything comes together.
2. Add salt. Knead the dough for about 10 minutes—yeah, it’s a bit of a workout.
3. Cover the dough and let it rise at room temperature for 4 to 6 hours.
4. Shape the dough. Pop it into a proofing basket.
5. Let it proof for another 2 hours.
6. Crank the oven up to 450°F (232°C).
7. Bake for 30 to 35 minutes. Pull it out when the crust looks golden and irresistible.