10 Best Sourdough Bread Recipes That Will Transform You Into A Master Baker

Sourdough baking has this reputation for being complicated, but honestly? Once you get the hang of it, you’ll wonder why you waited so long to start.

These ten recipes range from classic loaves to fun twists like jalapeño cheddar and cinnamon raisin. Some are perfect for sandwiches, others are great for dipping. All of them use that beautiful tangy starter you’ve been feeding.

1. Classic Artisan Sourdough Bread

Ingredients:

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

Instructions:

Step 1: Mix the flour and water together in a large bowl until no dry bits remain.

Let it sit for 30 minutes. This is called autolyse, and it helps develop the gluten without any kneading. Just walk away for a bit.

Your dough will look shaggy right now. That’s totally fine.

Step 2: Add your starter and salt, then mix everything together with wet hands.

Squeeze the dough between your fingers to incorporate everything fully. It’ll feel sticky and messy, but that’s what you want.

I like to do this for about 5 minutes. You’ll feel it start to come together.

Step 3: Let the dough rise at room temperature for 4 to 5 hours, doing stretch and folds every 30 minutes for the first 2 hours.

To do a stretch and fold, wet your hand, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat four times.

This builds strength without traditional kneading. Easier than it sounds, trust me.

Step 4: Shape the dough into a round, place it seam side up in a floured banneton, and refrigerate overnight.

The cold fermentation develops that signature sourdough tang. Plus, cold dough is way easier to score.

Don’t skip this step. The flavor difference is huge.

Step 5: Preheat your oven to 450°F with a Dutch oven inside for 30 minutes.

Carefully turn out your dough onto parchment paper, score the top with a sharp blade, and lower it into the hot pot.

Bake covered for 20 minutes, then uncover and bake for 25 more minutes until deep golden brown. That crackly crust? Chef’s kiss.

2. Sourdough Sandwich Bread

Ingredients:

450g bread flour
300g water
100g active sourdough starter
40g butter, softened
30g sugar
9g salt

Instructions:

Step 1: Combine flour, water, and starter in a bowl and mix until combined.

Let it rest for 30 minutes. This gives the flour time to hydrate.

During this rest, the dough relaxes and becomes easier to work with.

Step 2: Add the butter, sugar, and salt, then knead for about 8 minutes until smooth.

You can do this by hand or in a stand mixer. The dough should be soft and slightly tacky but not sticky.

If it’s too wet, add a tablespoon of flour at a time. Too dry? Add a tiny splash of water.

Step 3: Let the dough rise in a greased bowl for 4 to 6 hours until doubled.

The timing depends on your kitchen temperature. Warmer rooms speed things up.

You’ll know it’s ready when you poke it and the indent stays. That’s the test I always use.

Step 4: Shape the dough into a log, place it in a greased loaf pan, and let it rise for 2 to 3 hours until puffy.

It should dome just above the rim of the pan. That’s your sweet spot for a nice tall loaf.

Don’t let it over proof or it’ll collapse in the oven. Not fun.

Step 5: Bake at 375°F for 35 to 40 minutes until golden and the internal temperature hits 190°F.

Brush the top with melted butter right when it comes out for a soft crust. This is my favorite part.

Let it cool completely before slicing. I know it’s hard to wait, but warm bread gums up when you cut it.

3. Whole Wheat Sourdough

Ingredients:

300g whole wheat flour
200g bread flour
375g water
100g active sourdough starter
10g salt

Instructions:

Step 1: Mix both flours with water and let it autolyse for 1 hour.

Whole wheat absorbs more water than white flour, so this rest is extra important.

The dough will look really thick at first. Don’t panic.

Step 2: Add the starter and salt, then work it in with your hands until fully incorporated.

The dough will be stickier than white sourdough. That’s normal for whole wheat.

Use wet hands to prevent sticking. Makes life so much easier.

Step 3: Bulk ferment for 5 to 6 hours with stretch and folds every 30 minutes for the first 2 hours.

Whole wheat ferments a bit faster, so keep an eye on it. Look for the dough to increase by about 50%.

It won’t double like white dough does. Different beast entirely.

Step 4: Shape, place in a banneton seam side up, and refrigerate overnight.

Cold proofing makes whole wheat way easier to handle and score.

Plus, the flavor gets even better with the long ferment.

Step 5: Bake in a preheated Dutch oven at 450°F for 20 minutes covered, then 25 minutes uncovered.

Whole wheat tends to brown faster, so watch it in the last 10 minutes.

The crust should be deep brown but not burnt. You’ll smell it when it’s perfect.

4. Sourdough Focaccia

Ingredients:

500g bread flour
400g water
100g active sourdough starter
10g salt
50g olive oil, plus more for drizzling
Flaky salt and fresh rosemary for topping

Instructions:

Step 1: Mix flour, water, and starter together until no dry flour remains, then rest for 30 minutes.

Focaccia dough is super wet and slack. Don’t add more flour to fix it.

That high hydration is what gives you those amazing air pockets.

Step 2: Add salt and olive oil, then mix thoroughly with your hands.

The oil makes the dough slippery at first, but keep working it. It’ll come together.

I usually do this for about 3 minutes.

Step 3: Let it rise for 4 hours, doing stretch and folds every 30 minutes for the first 2 hours.

The dough should be puffy and jiggly. Handle it gently so you don’t deflate all those bubbles.

This is where focaccia gets its signature texture.

Step 4: Pour the dough into an oiled baking sheet, dimple it all over with your fingers, and let it rise for 1 to 2 hours.

Drizzle generously with olive oil, sprinkle with flaky salt and rosemary.

Really go for it with the dimples. They hold all that delicious olive oil.

Step 5: Bake at 425°F for 25 to 30 minutes until golden brown on top.

The bottom should be crispy and the inside soft and airy.

Let it cool for 10 minutes, then tear into it. Best eaten warm, honestly.

5. Sourdough Cinnamon Raisin Bread

Ingredients:

450g bread flour
300g water
100g active sourdough starter
30g sugar
8g salt
150g raisins
2 tsp cinnamon
30g butter, melted

Instructions:

Step 1: Mix flour, water, and starter, then autolyse for 30 minutes.

While that’s resting, soak your raisins in warm water for 10 minutes, then drain them.

This keeps them plump and prevents them from sucking moisture out of your dough.

Step 2: Add sugar, salt, and butter to the dough and mix until combined.

The dough will be soft and a little sticky from the butter and sugar.

That’s exactly what you want for a tender crumb.

Step 3: After the first hour of bulk fermentation, gently fold in the raisins and cinnamon.

Don’t overmix or you’ll break the raisins. Just fold until evenly distributed.

The dough might look marbled with cinnamon. So pretty.

Step 4: Continue bulk fermentation for another 3 to 4 hours, then shape and place in a loaf pan.

Let it proof at room temperature for 2 to 3 hours until it rises about an inch above the pan.

You want a nice dome for slicing.

Step 5: Bake at 375°F for 40 to 45 minutes until deep golden.

Brush with melted butter as soon as it comes out. Optional but highly recommended.

This bread makes the best toast. Slather it with butter and thank me later.

6. Sourdough Bagels

Ingredients:

500g bread flour
250g water
150g active sourdough starter
15g sugar
10g salt
Toppings: sesame seeds, poppy seeds, everything seasoning

Instructions:

Step 1: Mix flour, water, starter, sugar, and salt into a stiff dough.

Knead for about 10 minutes until smooth and elastic. This dough is way firmer than bread dough.

Your arms will feel it, but that’s what gives bagels their chew.

Step 2: Let the dough rise for 4 to 6 hours until puffy but not quite doubled.

Bagel dough doesn’t rise as much as bread dough because it’s denser.

Just look for some growth and a slightly domed surface.

Step 3: Divide into 8 pieces, roll each into a ball, then poke a hole in the center and stretch to form a bagel shape.

Make the hole bigger than you think. It’ll shrink as the dough rises.

Place them on a parchment lined baking sheet and refrigerate overnight.

Step 4: Bring a large pot of water to a boil and add 2 tablespoons of sugar or honey.

Boil each bagel for 1 minute per side. This step is what makes them bagels instead of rolls.

The boiling sets the crust and gives that shiny exterior.

Step 5: Place boiled bagels on a baking sheet, add your toppings, and bake at 425°F for 20 to 25 minutes.

They should be deep golden brown and sound hollow when tapped.

Let them cool for at least 15 minutes before slicing. Hot bagels are gummy inside.

7. Sourdough Pizza Crust

Ingredients:

500g bread flour
325g water
100g active sourdough starter
10g salt
20g olive oil

Instructions:

Step 1: Combine flour, water, and starter, then rest for 30 minutes.

This autolyse makes the dough super extensible, which is key for stretching thin crusts.

You’ll notice it’s easier to work with after this rest.

Step 2: Add salt and olive oil, then knead briefly until incorporated.

The dough should be smooth but still a little tacky.

If it sticks to your hands, lightly oil them instead of adding more flour.

Step 3: Bulk ferment for 4 to 6 hours with a few stretch and folds.

The dough should be airy and relaxed by the end.

A relaxed dough stretches without snapping back. That’s what you’re after.

Step 4: Divide into 3 or 4 portions, shape into balls, and refrigerate for at least 8 hours or up to 3 days.

Cold fermentation is the secret to pizzeria quality flavor at home.

The longer it sits, the better it tastes. I usually make mine 2 days ahead.

Step 5: Let the dough come to room temperature for 1 hour, then stretch and top as desired.

Bake at the highest temperature your oven can go, usually 500°F to 550°F, for 8 to 12 minutes.

Use a pizza stone or steel if you have one. The crust gets so crispy and bubbly.

8. Sourdough Banana Bread

Ingredients:

200g all purpose flour
100g sourdough discard
3 ripe bananas, mashed
100g sugar
75g melted butter
2 eggs
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt

Instructions:

Step 1: Preheat your oven to 350°F and grease a loaf pan.

Mash your bananas in a large bowl. Don’t worry about making them perfectly smooth.

A few lumps add texture and are totally fine.

Step 2: Stir in the sourdough discard, melted butter, sugar, eggs, and vanilla until combined.

This is a great way to use up discard instead of tossing it.

The tang from the starter balances the sweetness perfectly.

Step 3: In a separate bowl, whisk together the flour, baking soda, and salt.

Fold the dry ingredients into the wet ingredients just until no streaks of flour remain.

9. Jalapeño Cheddar Sourdough

Ingredients:

500g bread flour
350g water
100g active sourdough starter
10g salt
150g shredded sharp cheddar cheese
2 to 3 jalapeños, diced

Instructions:

Step 1: Mix flour, water, and starter, then autolyse for 30 minutes.

While that’s resting, dice your jalapeños and shred your cheese.

Remove the seeds from the jalapeños if you want less heat. I leave some in for kick.

Step 2: Add the salt and mix thoroughly, then begin your bulk fermentation.

After the first hour, gently fold in the cheese and jalapeños.

Work carefully so you don’t tear the dough. Spread the additions evenly.

Step 3: Continue bulk fermentation for another 3 to 4 hours with periodic folds.

The cheese might melt a little during fermentation. That’s totally normal.

You’ll see streaks of orange and green throughout the dough. Looks awesome.

Step 4: Shape the dough, place it in a banneton, and refrigerate overnight.

The cold proof keeps the cheese from oozing out too much during baking.

It also makes the dough easier to score without dragging toppings around.

Step 5: Bake in a preheated Dutch oven at 450°F for 20 minutes covered, then 25 minutes uncovered.

Some cheese will leak out and get crispy on the crust. That’s the best part, honestly.

Let it cool before slicing or the cheese will be molten. Learn from my mistakes.

10. Rustic Sourdough Dinner Rolls

Ingredients:

500g bread flour
325g water
100g active sourdough starter
40g butter, softened
20g sugar
10g salt

Instructions:

Step 1: Combine flour, water, and starter, then rest for 30 minutes.

Add butter, sugar, and salt after the rest and mix until the dough is smooth.

The butter makes these rolls incredibly soft and tender.

Step 2: Bulk ferment for 4 to 5 hours, doing a few stretch and folds in the first 2 hours.

The dough should be puffy and smooth by the end.

It’ll feel lighter and airier when you handle it.

Step 3: Divide the dough into 12 equal pieces and shape each into a tight ball.

Place them in a greased baking dish with a little space between each one.

They’ll expand and touch as they rise, creating those pull apart edges.

Step 4: Let the rolls proof for 2 to 3 hours until they’ve puffed up and are touching each other.

You can also refrigerate them overnight and bake them the next day.

Cold rolls need about 30 minutes at room temperature before baking.

Step 5: Brush with melted butter and bake at 375°F for 22 to 25 minutes until golden.

Brush with more butter as soon as they come out. This makes them shiny and adds flavor.

Serve warm. These are perfect with soup or alongside any dinner.

Final Thoughts

There you go. Ten sourdough recipes that’ll keep your starter busy and your kitchen smelling incredible.

Start with whichever one sounds best to you. There’s no wrong choice here. And hey, if something doesn’t turn out perfect the first time, that’s part of the process. You’re learning.

Drop a comment and let me know which one you’re trying first. Happy baking!