Little Wife in the Woods

The Best Sourdough Brioche Bread

This sourdough brioche bread is so soft and buttery. Perfect for sandwiches, French toast, and more! Learn all about how to make this simple recipe in this post…

Buttery sourdough brioche bread recipe. super easy sourdough recipe for beginners.

Simple Sourdough

Around here we are all about making sourdough the simple way. No fancy measurements, no exact time frame to “get it all done”, and zero stress! If you are new to sourdough or you are in a busy season our simple approach to sourdough is for you!

You can get all the recipes here when you subscribe to our email list at the bottom of this post. Also, check out my mini e-book for all the tips on how to make and maintain your own starter the simple way!

Fermenting Sourdough Brioche Bread

As with most sourdough recipes, fermenting your sourdough brioche bread is totally optional- especially if you have a strong, mature starter. However, the benefits of fermenting are many! If you are new to sourdough here is why you would consider fermenting this recipe…

  • Easier to digest. Fermenting your dough makes it easier for the body to digest the proteins in sourdough bread. This makes it a great option for those with gluten sensitivity. As the fermentation process happens the glutens in the dough break down so the body does not have to.
  • Softer, better textured bread. Fermenting sourdough gives the baked goods a softer texture and better rise. If your bread is constantly coming out gummy or dense you may need to add more time to your fermenting or slow ferment your dough (fermenting in the refrigerator).
  • Higher probiotic content. This is controversial because technically some of the probiotic benefits are lost in the baking process. However, fermenting does create a higher volume of probiotics in the dough.

How Long to Ferment

Sourdough brioche bread definitely benefits from being fermented. The fermentation process helps give it that fluffy, buttery texture you are looking for.

For best results, slow ferment the dough in the refrigerator for about 8-12 hours. As a busy mama, the flexibility of sourdough is something I rely on. Fermenting the dough for a minimum of 4 hours (on the countertop) to a maximum of 18 (in the refrigerator) yields great results. Any time below or above that 4-18 hour window will give you great sourdough brioche bread, just slightly less fluffy and soft.

Ingredients for Sourdough Brioche Bread

Sourdough brioche bread is made with very simple ingredients. The ingredients are built off your basic sourdough loaf, plus butter, an egg, and a sweetener. Here’s what you will need….

  • 1 stick salted butter
  • 1 cup sourdough starter
  • 3/4 cup warm water
  • 1 egg
  • 2 tsp salt
  • 1/3 cup honey*
  • 3-3 1/2 cups all-purpose flour

*Honey can be substituted with equal parts sugar or maple syrup.


Thrive Market helps me achieve my goals of providing my family with quality, from scratch meals! Thrive offers affordable pricing on natural ingredient pantry staples, snacks, cleaning products, and so much more. Shop thousands of products from hundreds of trusted, clean label brands that ship right to your door! Use my link below and get a free $60 gift when you sign up!

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How to Make Sourdough Brioche Bread

Sourdough brioche bread is fun and easy to make. As we already learned it is a very time flexible recipe. Here’s what you need to know…

All your ingredients can be mixed together quickly. The dough will be a bit sticky and shaggy. Allow one to two hours to rest and rise before covering and placing in the refrigerator to ferment.

Ferment in the refrigerator for 8-12 hours or on the countertop for 6-8 hours.

After the dough has fermented, begin your stretch and folds. This process is explained better below…

Stretch and Folds

The soft texture of buttery brioche bread comes through a series of stretch and folds. You will want to do 3-6 rounds of stretch and folds with 30 minutes to an hour between each round. If you are unfamiliar with the process of stretch and folds here is how it works…

  • Pretend your ball of dough is a square. Start on the end that is farthest away from you. You will pull this end of your “square” UP, slightly stretch it OUT in a Y shape, then over the dough towards the side of the square that is closest to you.
  • Rotate the bowl a quarter turn and repeat the process. Up, out, over.
  • Rotate again a quarter turn, taking the dough from underneath then up, out, over.
  • Rotate one more time a quarter turn, then stretch up, out, over.
  • Cover your bowl with a slightly damp tea towel. Let rest 30 minutes to an hour. Repeat the process at least three times and as many as six times for best results.

Final Steps

After the stretch and folds are complete, shape the dough into a loaf on a well floured surface. Place it in a loaf pan and allow to rise 3-4 hours in a warm place until the dough has risen just over the top of the pan. Bake at 350 degrees F for 30-35 minutes, until the top has browned.

For extra buttery softness, brush butter on the top of the loaf fresh from the oven.

Storage Tips

Store sourdough brioche bread in a plastic bag or airtight container for up to seven days. Eat within five days for best freshness.

Buttery sourdough brioche bread recipe. super easy sourdough recipe for beginners.

Easy Buttery Sourdough Brioche Bread

Delicious brioche loaf made with sourdough starter! So buttery and soft- perfect for Texas toast, French toast, sandwiches, and more!
Print Recipe Pin Recipe
Prep Time 8 hours 30 minutes
Cook Time 35 minutes
Total Time 9 hours 5 minutes
Course bread
Servings 1 loaf

Ingredients
  

  • 1 stick salted butter
  • 1 cup sourdough starter
  • 3/4 cup warm water
  • 1 egg
  • 2 tsp salt
  • 1/3 cup honey*
  • 3-3 1/2 cups all-purpose flour

Instructions
 

  • Combine sourdough starter and warm water in a mixing bowl. Allow to dissolve around five minutes then mix together with a fork or small whisk.
  • Add melted butter, egg, salt, honey, and 2 cups flour. Mix together by hand or on low speed with a stand mixer.
  • Add flour 1/2 cup at a time until the dough is smooth and firm but slightly sticky.
  • Allow the dough to rise about two hours on the countertop.
  • Ferment in the refrigerator for 8-12 hours (up to 18 hours will achieve similar results) or on the countertop for 4-8 hours.
  • After the dough has fermented, begin 3-6 rounds of stretch at one round every 30 minutes to an hour. (Note: if you are unfamiliar with stretch and folds see the section of this blog post on "How to Make Sourdough Brioche Bread".)
  • Shape the dough into a loaf on a well floured surface.
  • Allow dough to rise in a loaf pan for 3-4 hours or until it comes just over the top of the pan.
  • Bake at 350℉ for 30-35 minutes or until the top has turned brown.
  • Brush butter on top of the loaf fresh from the oven for a buttery soft loaf.
Keyword artisan bread, beginner sourdough recipe, bread, brioche, buttery, easy sourdough recipe, long fermented bread recipe, soft bread, sourdough bread recipe, sourdough brioche bread
The Best Sourdough Brioche Bread
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Easy Sourdough Buns with Onions and Poppy Seed Topping

Buttery soft sourdough buns topped with caramelized onions and poppy seeds! These buns are perfect for burgers, sandwiches, or a flavorful dinner roll. Learn all about how to make them here!

onion and sesame sourdough buns recipe

How to Use Your Sourdough Buns

These onion and poppy sourdough buns are great to use with so many recipes! The sweet, caramelized onions and the poppy seeds create a flavorful spin on a classic bun recipe. Here are some of my favorite ways to use this recipe….

  • Hamburgers. Using these buns with hamburgers or cheeseburgers just takes it up a notch!
  • Chicken Sandwiches. Chicken based sandwiches like chicken salad, and grilled or fried chicken breasts pair perfectly with these buns.
  • Deli Meat Sandwiches. Classic turkey or ham and cheese between these sourdough buns are delicious!
  • Dinner Rolls. These buns can easily be turned into a buttery, flavorful dinner roll to pair with all your favorite dinner meals!

Click here to try our Sourdough Honey Hamburger Bun recipe!

Sourdough Bun Ingredients

The ingredients for onion and sesame sourdough buns are very simple! Here is all you need…

  • 1/2 cup sourdough start (active or discard)
  • 1/2 cup warm water
  • 2 tbsp honey
  • 1/4 cup melted butter
  • 1 1/2 tsp salt
  • 2 tsp baking powder (optional; best for discard)
  • 2-2 1/4 cups all-purpose flour
  • 1/2 cup yellow onion
  • 2 tbsp honey
  • 1/4 cup butter
  • 2-3 tsp poppy seeds


Thrive Market helps me achieve my goals of providing my family with quality, from scratch meals! Thrive offers affordable pricing on natural ingredient pantry staples, snacks, cleaning products, and so much more. Shop thousands of products from hundreds of trusted, clean label brands that ship right to your door! Use my link below and get a free $60 gift!

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How to Make Sourdough Buns

Making these sourdough buns is very simple and an easy task that even beginners can master! My approach to sourdough is the more simple the better. That is why these buns can be made with active or discard starter. You can also ferment them if you choose or simply make right away!

1. Begin combining your starter (active or discard) with water. Allow to sit a few minutes to better dissolve the starter.

2. Add in honey, melted butter, salt, baking powder (optional; for softness and best if using discard), and 1 1/2 cup of flour.

3. Add in the flour 1/4 cup at a time until the dough is slightly sticky but firm and stretchy.

4. Allow dough to rise about two hours.

5. OPTIONAL FERMENTATION STEP. This step is completely optional. However, if you desire the added benefits of fermentation, after the first rise shape your dough into a ball. Refrigerate for 8-12 hours.

6. While the dough is rising, dice 1/2 a large yellow onion. In a skillet, on medium high heat melt 1/2 stick butter. Add honey. Cook the onions in melted butter and honey mixture until they begin to turn light caramel brown in color. Allow onion to cool completely before topping the dough. Save remaining butter to top buns.

7. After the dough has risen (or fermented), shape into a ball on a well floured surface. Divide the dough as evenly as possible into eight pieces. Shape into buns by rolling the pieces into a ball and pressing flat with your palm.

8. Allow the dough to rise about one hour in a 9×13 casserole dish. Top with onions, butter, and sprinkle poppy seeds lightly on top.

9. Bake at 350 F for 12-15 minutes or until tops turn golden brown.

Storage Tips

You likely will not have many leftovers- these buns are so good! However, should you need to store them follow these tips…

Store your buns in the refrigerator using a ziplock bag for best freshness. The moisture from the onions can cause the buns to spoil faster than usual. Use within 5 days of baking for best results.

Want more sourdough recipes, from scratch meal inspiration, and simple real food? Subscribe to the email list below so you don’t miss a post!

onion and sesame sourdough buns recipe

Onion Poppy Seed Sourdough Buns

Soft and fluffy sourdough buns covered in butter, caramelized onions, and poppy seeds!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Rise Time 4 hours
Total Time 4 hours 25 minutes
Course bread
Servings 8 buns

Ingredients
  

  • ½ cup sourdough start active or discard
  • ½ cup warm water
  • 2 tbsp honey
  • ¼ cup melted butter
  • 1 ½ tsp salt
  • 2 tsp baking powder optional; best for discard
  • 2-2 ¼ cups all-purpose flour
  • ½ cup yellow onion
  • 2 tbsp honey
  • ¼ cup butter
  • 2-3 tsp poppy seeds

Instructions
 

  • Begin combining your starter (active or discard) with water. Allow to sit a few minutes to better dissolve the starter.
  • Add in honey, melted butter, salt, baking powder (optional; for softness and best if using discard), and 1 1/2 cup of flour.
  • Add in the flour 1/4 cup at a time until the dough is slightly sticky but firm and stretchy.
  • Allow dough to rise about two hours.
  • OPTIONAL FERMENTATION STEP. This step is completely optional. However, if you desire the added benefits of fermentation, after the first rise shape your dough into a ball. Refrigerate for 8-12 hours.
  • While the dough is rising, dice 1/2 a large yellow onion. In a skillet, on medium high heat melt 1/2 stick butter. Add honey. Cook the onions in melted butter and honey mixture until they begin to turn light caramel brown in color. Allow onion to cool completely before topping the dough. Save remaining butter to top buns.
  • After the dough has risen (or fermented), shape into a ball on a well floured surface. Divide the dough as evenly as possible into eight pieces. Shape into buns by rolling the pieces into a ball and pressing flat with your palm.
  • Allow the dough to rise about one hour in a 9×13 casserole dish. Top with onions, butter, and sprinkle poppy seeds lightly on top.
  • Bake at 350 F for 12-15 minutes or until tops turn golden brown.
Keyword beginner sourdough recipe, hamburger buns, onion buns, poppy seeds, sourdough buns, sourdough discard recipe, sourdough hamburger buns, sourdough rolls
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Easy Sourdough Garlic Knots with Garlic and Herb Butter

These sourdough garlic knots are so soft and buttery- easy to make with fresh starter or sourdough discard! Make them quick in thirty minutes or long ferment for extra benefits. Learn all about how to make them in this post!

sourdough garlic knots

Long Fermentation Benefits vs Quick Knots

The benefits of long fermentation are certainly worth taking a look at. However, if you need these garlic knots in a flash for a quick dinner side kick they taste just as delicious! For those with gluten sensitivity, or dietary restrictions the benefits of long fermenting any sourdough recipe are definitely key.

In short, the process of fermenting the dough before baking (allowing it to sit for several hours) breaks down the gluten so the body does not have to. This process also multiplies the good bacteria already found in a sourdough starter. If you are not using sourdough for dietary reasons the benefit of this recipe is that it can be made quickly!

To long ferment your garlic knots mix the ingredients together as described in the recipe then cover with a wet dish towel and allow the dough to ferment in the refrigerator for up to 12 hours or on the counter for up to 8 hours. No stretch and folds are required for this recipe. If the dough feels too sticky after fermentation it may require a bit of kneading before working with it to shape the knots.

Ingredients for Sourdough Garlic Knots

Sourdough garlic knots are extremely easy to make with simple, hassle free ingredients!

  • 1 cup sourdough starter active or discard
  • 1 cup warm water
  • 1 tbsp honey or sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 cups all-purpose flour

Garlic and Herb Butter Ingredients

  • 2-4 cloves garlic
  • 3 tbsp melted butter
  • 1 tsp fresh or dried parsley
  • garlic salt, optional
  • parmesan cheese, optional (to sprinkle on top)

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How to Make Sourdough Garlic Knots

Making these delicious sourdough garlic knots is so fun and easy! If you want an even simpler version of this recipe check out our recipe for sourdough discard breadsticks here. Learn all about how to make and shape your knots….

  • Combine starter, water, honey, baking powder, salt, and 2 cups of flour in a large bowl or bowl of a stand mixer.
  • Add in flour 1/4 cup at a time until you have a thick, pliable dough. (Should take no more than 3 cups of flour.)
  • Roll dough out on a well floured surface and cut into two inch strips.
  • Knot the dough loosely and secure the loose ends around the edges of the knots, making them a round shape.
  • Place on a greased pan and bake at 350 F for 12-15 minutes or until golden brown.
  • Brush with garlic and herb butter fresh out of the oven.

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sourdough garlic knots

Sourdough Garlic Knots with Garlic and Herb Butter

Easy, quick, and buttery soft sourdough garlic knots glazed with from scratch garlic butter!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, bread, Pizza, Side Dish
Servings 8 knots

Ingredients
  

  • 1 cup sourdough starter active or discard
  • 1 cup warm water
  • 1 tbsp honey
  • 2 tsp baking powder
  • 1 tsp salt
  • 2½-3 cups all-purpose flour

Garlic and Herb Butter

  • 2-4 cloves fresh garlic
  • 3 tbsp butter melted
  • 1 tsp fresh or dried parsley
  • 1 tsp garlic salt optional
  • 1/4 cup parmesan optional

Instructions
 

  • Combine starter and water in a large bowl or bowl of a stand mixer.
  • Add honey, baking powder, salt, and 2 cups flour. Add flour in ¼ cup at a time until the dough holds shape and is elastic.
  • For fermentation, cover the bowl with a damp dish towel and store in the refrigerator for up to 12 hours or overnight.
    For quick knots (unfermented), roll dough out on a well floured surface in a rectangular shape about ¼ inch thickness.
  • Cut the dough into 1½-2 inch strips. You should have about 8 strips. Gently knot the dough and secure the loose ends underneath the knot giving you a nice, round knotted shape.
  • Place on a greased or parchment lined sheet pan. Bake at 350℉ for 12-15 minutes or until cooked through the center and golden brown on top.
  • Brush with garlic and herb butter fresh out of the oven while the knots are still warm. Sprinkle with parmesan cheese for extra flavor if desired.
Keyword buttery garlic knots, discard recipe, easy sourdough recipe, garlic and herb butter, garlic butter, garlic knots, sourdough discard recipe, sourdough garlic knots

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The Best Sourdough Brioche Bread
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The Best Quick and Easy Sourdough Stromboli Recipe

This sourdough stromboli recipe is a great quick and easy dinner. Fluffy, buttery sourdough stuffed with meat, cheese, veggies- whatever you are feeling or have on hand! Get all the details about this 30 minute meal in this blog post.

quick and easy sourdough stromboli

Sourdough Stromboli

This recipe is so versatile in every way possible! You can make it with sourdough discard or active starter. You can even convert it to an active yeast recipe quite easily. Here’s what you need to know!

Sourdough Discard. Using sourdough discard or less active starter to make this recipe is super easy! The dough does not require much rise at all so you do not need that extra yeast the active starter brings. If you want to make it a little softer/fluffier you can add about 1/2 tsp of baking powder.

Active Starter. If you happen to have active starter on hand that works best for this recipe and does not require any extra leavening agents like baking powder.

Dry Yeast. If you do not have a sourdough starter you can still make this recipe with a little more time added. Replace the sourdough starter with 1 tsp dry yeast and 3/4 cup of warm water. Follow the instructions exactly the same (you may need to adjust flour measurements; start with one cup and add in slowly until the dough comes together).

Stuffing Your Stromboli

This recipe is also super versatile in what flavors and ingredients you choose to add! Choosing your own adventure has never been easier. I personally prefer making this recipe when I have several meats, cheeses or vegetables that are soon to expire because it is such an easy way to waste less food. If I notice that I have several ingredients to use up for this recipe I will even prep things ahead of time like cutting vegetables, cooking meat, etc.

Here are a few ideas for stuffing your Stromboli…

  • sausage, cream cheese, and onion
  • buffalo chicken
  • three cheese
  • bacon chicken ranch
  • veggie (peppers, onions, and spinach)

Fermentation

This recipe does not require any fermentation but this step can be easily added. I would definitely add this step if you have a gluten sensitivity, intolerance, or you eat sourdough for health reasons. Fermenting the dough maximizes the benefits of sourdough. To ferment the dough for this recipe you can make the dough and allow to ferment in the refrigerator about eight hours ahead of time (or overnight). The dough can ferment in the refrigerator up to eighteen hours ahead of baking. If you want to speed up the process you can let the dough ferment in a warm place for four to six hours.

Ingredients You Need for Stromboli Dough

As already discussed, the ingredients for the stromboli filling are very diverse and dependent on what you have on hand. Here is everything you need for the dough….

  • 1 cup sourdough starter
  • 1 cup warm water
  • ¼ cup butter melted
  • 2 tsp honey or sugar
  • 2 tsp baking powder optional if using active starter 
  • 1 tsp salt
  • 2¼-3 cups all-purpose flour

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quick and easy sourdough stromboli

Sourdough Stromboli

No rise, quick, and easy 30 minute sourdough stromboli recipe!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, dinner, Pizza
Servings 8 people

Ingredients
  

  • 1 cup sourdough starter
  • 1 cup warm water
  • ¼ cup butter melted
  • 2 tsp honey or sugar
  • 2 tsp baking powder optional if using active starter
  • 1 tsp salt
  • 2¼-3 cups all-purpose flour

Egg Wash (optional)

  • 1 egg yolk
  • 2 tsp water

Filling

  • 8 oz pepperoni
  • ½ lb mild sausage cooked
  • ½ lb deli meat turkey, ham, salami
  • 1 sautéed onion
  • 8 oz mozzarella cheese
  • 1/2 cup marinera sauce

Instructions
 

  • Add sourdough starter and water to a large mixing bowl. Stir.
  • Add melted butter, honey, salt, baking powder, and 1 cup flour. Mix with a whisk or on low speed in a stand mixer.
  • Add flour ¼ cup at a time until the dough is firm and pliable.
  • Place dough on a floured surface and shape into a ball. Divide the dough in half.
  • Roll the dough out into a rectangle with about ¼ inch thickness. (Roll out on parchment paper for easy transition to pan.)
  • Stuff the dough with meat, veggies, and cheese placing the ingredients in the center of the rolled out stromboli dough.
  • To fold the stromboli, begin by folding the ends (the short side of your rectangle). Fold one end of the long side of the dough over the filling ingredients. Fold the remaining end over the dough. Cut a few slits in the top of the stromboli.
  • OPTIONAL EGG WASH: The egg wash gives the dough a slightly crispy top. Mix egg yolk and water then brush on top before baking.
  • Bake at 350 for 15-20 minutes or until top turns golden brown.
Keyword 30 minute dinner, beginner sourdough recipe, easy sourdough recipe, easy stromboli, from scratch dinner, from scratch recipe, no rise sourdough recipe, no rise stromboli, quick and easy dinner, quick dinner, sourdough stromboli, stromboli
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The Best Recipe for Classic Sourdough Cinnamon Rolls

Soft and buttery sourdough rolls swirling with brown sugar and topped with cream cheese frosting- these sourdough rolls are new favorite! This is a completely foolproof and easy recipe, even for beginners. Learn how to make them in this post!

sourdough cinnamon rolls un-iced
sourdough cinnamon rolls

Sourdough: the “Secret” Ingredient

Adding sourdough starter to a classic cinnamon roll recipe takes these rolls to a whole new level! Who knew stepping up the cinnamon roll game could be this easy! Here’s why you should consider replacing the traditional yeast with starter…

  • Eliminates the yeast taste. You know how even the best homemade cinnamon rolls usually have a slight yeasty taste? Well these do not! The sourdough element completely takes away that yeasty aftertaste and creates a smooth, buttery flavor.
  • The sourdough flavor can be easily controlled. Some people may prefer a strong sourdough taste while others might like it less or not at all. You can completely control the “sourness” by adding to the sweetness, fermenting longer, etc.
  • Health benefits. While this certainly cannot be considered a healthy recipe by any means there are some health benefits of sourdough versus traditional yeast. One being that many people with gluten sensitivities and even intolerance can eat sourdough goods because of the fermentation process.

If you do not have a sourdough starter you can learn how to make one here in this post! A am a firm believer that sourdough does not have to be complicated- ANYONE can learn to do this sourdough thing! Get my Beginner’s Guide to Simple Sourdough here.

Making This Recipe Without Sourdough

If you want to make this recipe asap you can do it with traditional yeast instead of sourdough (although they definitely will not taste as good!). You can make this recipe with traditional yeast by following all the same instructions/ingredients but swapping out the sourdough starter with 2 1/2 tsp active yeast and 1 cup of warm water. Allow the yeast to fully dissolve before adding the other ingredients. Make sure to allow the dough to fully rise (usually about 2-4 hours). This will help cut down that yeasty flavor we talked about in the last section of the post.

While it is definitely doable I highly recommend making yourself a sourdough starter, even if only for this recipe!

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Jumbo Sourdough Cinnamon Rolls

Another key to making this the “best” cinnamon roll is the jumbo aspect. This recipe makes eight jumbo rolls or around sixteen standard sized rolls. If possible, I highly recommend making the jumbo version because they turn out to be the perfect texture of soft roll on the outside with a gooey, buttery center. And let’s be honest- you probably would eat two of the regular sized rolls anyways!

The only problem with a good jumbo roll can be getting the roll to cooperate in the rolling process. It took me a lot of trial and error before I found a good technique that works. Because of the stickiness of the roll (which you want!), even on a well floured surface the rolls can begin to stick a bit.

As you try to roll them up they may begin sticking and/or falling apart. Using a flat, metal spatula or a bench scraper you can use a flipping technique to roll up the dough (almost like rolling a ball of snow for a snowman). This technique also works really well of keeping the roll together in the transition from countertop to bakeware. Simply scoop up the rolled cinnamon roll with the spatula.

Cast Iron Baking

My favorite way to make any version of these rolls is in a large cast iron skillet! I have used all kinds of bakeware to make cinnamon rolls but nothing seems to bake them as well as cast iron. The flavor, texture, and cook time are all effected in positive ways.

  • Flavor. The cast iron flavor mixed with the sourdough element of these rolls is absolute perfection! A well-seasoned skillet possesses a subtile buttery, salty flavor that bakes into the rolls. Mixed with the sweetness of the rolls and filling it creates a unique and delicious flavor!
  • Texture. The biggest benefit of baking these rolls in cast iron is the texture they give the rolls. Because of the limited space the rolls all merge together in the rising and baking process creating a very gooey center with crunchy edges. The heat from the cast iron makes them extremely fluffy!
  • Cook Time. The cook time is also less in the cast iron because of the heat factor.

Don’t have a cast iron skillet? Get my cast iron skillet from Lodge here!

sourdough cinnamon rolls

Sourdough Cinnamon Rolls

Fluffy, buttery rolls made with sourdough with a gooey center and topped with delicious cream cheese frosting!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Fermenting Time 8 hours
Total Time 8 hours 30 minutes
Course bread, Dessert, Snack
Servings 8 jumbo rolls

Ingredients
  

Roll Dough

  • ½ cup sourdough starter
  • ½ cup warm water
  • ¼ cup butter (½ stick)
  • ¼ cup honey or cane sugar
  • 1 egg
  • 2 tsp baking powder
  • 1 tsp salt
  • 2-2½ cups all-purpose flour

Roll Filling

  • 1 cup brown sugar
  • ¼ cup butter (½ stick)
  • 2 tsp cinnamon
  • 1 tbsp all-purpose flour

Cream Cheese Frosting

  • 4 oz cream cheese softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions
 

  • Make the roll dough by combining sourdough starter and warm water in a large bowl or bowl of a stand mixer. Allow to dissolve then add melted butter, sugar, and one egg. Mix well.
  • Mix flour, baking powder, and salt then add 1 cup of the mixture to the roll dough. Add ½ cup of flour at a time until the dough is firm and slightly sticky. Cover the dough with a damp tea or kitchen towel and allow to ferment in the refrigerator for about 8 hours (or overnight).
  • Make filling by combining softened butter, brown sugar, cinnamon, and flour in a mixing bowl.
  • After the dough has fermented, roll out on a well floured surface in the shape of a rectangle with dough at about ¼ inch thickness.
  • Rub filling all over the surface of the dough using hands to make sure it covers the surface completely.
  • Cut the dough into eight 1½ inch strips (see note for) using a pizza cutter.
  • Roll using a flat, metal spatula or bench scraper then flip onto the spatula to move easily to a 12" cast iron skillet or 9×13 casserole dish.
  • Cover and allow to rise until doubled (about 2 hours).
  • Bake at 350℉ for about 15 minutes.
  • Allow to cool completely then ice liberally with cream cheese frosting.

Cream Cheese Frosting

  • Combine softened cream cheese, powdered sugar, and vanilla in a bowl and mix with a hand mixer until the frosting is smooth. Allow to sit in the refrigerator while the rolls cool for best results.

Notes

This recipe calls for 8 jumbo rolls or 16 standard rolls. For jumbo, follow instructions as stated. For standard rolls, cut the rectangle of dough into half before cutting the 8 strips. 
Keyword cinnamon roll, easy sourdough recipe, fluffy cinnamon rolls, gooey cinnamon rolls, no yeast cinnamon rolls, sourdough cinnamon roll, sourdough cinnamon roll recipe, sourdough dessert recipe
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Sourdough Christmas Tree Bread Recipe with Pesto and Parmesan

This sourdough bread recipe is festive and delicious! Swirls of pesto and parmesan cheese, soft and chewy sourdough bread, and marinara to dip it in-sounds like a party I don’t want to miss!!

Christmas Tree Bread

This is the cutest idea for a Christmas party or a family Christmas snack to munch on. I decided to do the pesto and Parmesan cheese because it gave it a more realistic vibe- the green and then the cheese made it look like sprigs from branches. However you could stuff this with anything. Cinnamon roll style, cranberry and herb, get creative! Tag us on Instagram @littlewifeinthewoods so we can see what you come up with!

Sourdough Style

Sure, you could probably make this bread with regular yeast. I haven’t tried personally but I’d say if you substitute around 2 tsp active yeast, 1 cup warm water, and use a bit less flour you will achieve a similar result- although lacking in the flavor department because you can’t beat sourdough!

dehydrated sourdough starter

That’s why I’m here to tell you about my dehydrated sourdough starter! If you don’t do sourdough now is the time! You can purchase a packet of my dehydrated sourdough starter over on Etsy and be making a loaf of bread in just three days after you get it in the mail.

Or learn to make your own sourdough starter from scratch here in this blog post and grab my Beginner’s Guide to Sourdough with all the information you need to get started!

Getting the Perfect Christmas Tree Shape

Shaping your tree is easier than it looks! You’re simply twisting and turning your dough into a tree. Here are some step by step directions for you!

1. Roll the dough into an oval, or almost egg shape on a heavily floured surface.

2. Using a bench scraper or a pizza cutter cut up at a slight angle. You should have around five or six sections and one odd triangle shape at the bottom. Red lines are indicators for step 3.

3. The top two sections are your topper or “star”. The rest are your limbs. You will cut each section into halves after you apply the pesto and parmesan cheese. See picture above; red lines are where you should cut in half.

The halves will be twisted into one single limb giving you around four to five limbs total.

4. The bottom, triangular section is your tree stump. Simply fold into thirds after stuffing.

Shaping the Topper of Your Tree

This is where I would personally like to get fancier and I may try this Christmas! My star turned out to be more of a blob but I think with the proper shaping you could get a more realistically shaped one.

Some ideas I have had are to twist the top two sections into more of a circle. Perhaps rolling the top sections out more would allow you enough dough to make an actual star shape! If the topper sounds too complex you could absolutely just make them into limbs following the same steps above. Whatever you do make sure you stuff the topper with lots of pesto and parm!

Making This Sourdough Bread Beyond the Holiday Season

The flavors of this recipe can be enjoyed all year long without the festive flare. Pesto Parmesan sourdough bread began in the form of this artisan style recipe and it never disappoints! All the same delicious taste and texture. You can get the recipe here in this blog post to try after Christmas and into the New Year. And don’t forget! The New Year is the perfect time to start your own sourdough journey or to be more intentional about cooking from scratch. Make sure to subscribe to the email list for more from scratch recipes every week!

pesto parm bread
pesto parm christmas tree

Pesto Parmesan Sourdough Christmas Tree Bread

A delicious bread in the festive shape of a Christmas tree with swirling limbs stuffed with pesto and parmesan cheese!
Print Recipe Pin Recipe
Prep Time 8 minutes
Fermentation Time 8 hours
Total Time 9 hours 30 minutes
Course Appetizer, bread, Pizza, Side Dish, Snack
Servings 8 people

Ingredients
  

  • 1 cup sourdough starter active and bubbly
  • 3/4 cup warm water
  • 1 tsp honey
  • 2 tsp salt
  • 2 tsp baking powder
  • 3-3½ cups all-purpose flour
  • 2 tsp herbs rosemary, basil, or Italian blend
  • 1/4 cup pesto
  • 4 oz shredded parmesan cheese

Instructions
 

  • Combine sourdough starter and warm water in a large mixing bowl (or bowl of stand mixer). Allow to dissolve about five minutes. Stir.
  • Add honey, salt, baking powder, and 2 cups flour. Add flour 1/4 cup at a time until the dough is nice and firm, pulling away from the sides of the bowl. (Mine took about 3 ¼ cups.)
  • Allow dough to rise for about one hour then ferment in the refrigerator overnight or on the countertop for about 8 hours.
  • After fermentation place dough on a well floured surface. Roll out in a egg shape by rolling folding the dough into thirds and shaping into a oval loaf. Then roll flat, rolling the bottom thinner than the top to make it an egg shape surface. See Picture.
    bread dough
  • Cut five strips at an upwards angle using a pizza cutter or bench scraper. Giving you four "branches", a topper, and a triangular shape at the bottom.
    sourdough bread dough
  • Apply pesto and parmesan cheese everywhere then cut the branches in halves (red lines in the previous picture indicate where you should cut into halves).
  • Shape the topper. Twist the two pieces you divided to form one individual branch. Fold the triangle at he bottom into thirds to form a stem. SEE NOTE.
    christmas tree bread
  • Allow to rise 30 minutes.
  • Bake at 350℉ for 15-20 minutes or until golden brown. Serve with marinara sauce for best results.

Notes

For more detailed info on shaping your tree go check out the blog post section about shaping. 
Keyword christmas bread, christmas recipe, christmas tree bread, easy sourdough recipe, pesto parmesan bread, sourdough bread recipe, sourdough recipe
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The Best Sourdough Cinnamon Swirl Bread Recipe

This sourdough cinnamon swirl bread is so moist, sweet and delicious- like a from scratch cinnamon roll without all the work! Enjoy this simple sweet sourdough loaf swirling with all the rich flavors of brown sugar, butter, and cinnamon.

Sourdough Cinnamon Swirl Bread

Benefits of Sourdough

“Of course it’s healthy! It’s sourdough!”

I won’t try to say this is a true statement but if it’s sourdough (even smothered in sugar!) and from scratch it’s definitely “healthier” than anything you will buy on the grocery shelf.

Here’s why…

• Probiotic content.

Even with added sugars (I always suggest cane or natural sugar), you are still getting all the benefits of the probiotics in sourdough starter. You could say that it balances out the bad with some good, or at least is counteractive when it comes to gut health and sugar.

• From scratch is always healthier.

Even the “good” and “organic” brands just do not come close to from scratch food made right in your kitchen!

• Breakdown of Gluten.

Because of the fermentation process you can add to all sourdough recipes most people with gluten sensitivities and/or allergies/intolerance are able to digest sourdough recipes- even if they are made with flour containing gluten. This is because fermenting the dough allows the gluten to break down before your body has to digest it.

• Cost.

For a loaf of bread that you are getting at this kind of quality you would have to pay quite a bit at a bakery or market. But you can make this in your own kitchen! It’s simple and cost effective to learn.

Making Cinnamon Swirl Bread without Sourdough

This recipe can easily be converted to a yeast bread recipe. If for whatever reason you do not have starter available or if you do not do sourdough you can still follow those recipe by replacing the starter with yeast.

dehydrated sourdough starter

Did you know that anyone can learn how to make and maintain a sourdough starter? It doesn’t have to be complicated and you don’t need much to start! If you are interested in making your own starter now click here for step by step, day by day instructions. Want to make it easier in yourself? Click here to get our dehydrated sourdough starter packets made right here in your kitchen and taken from our tried and true, active starter!

To turn this recipe into a yeast bread simply sun out the sourdough starter with 2 1/2 tsp active, dry yeast and 1/2 cup warm water. Follow all the other instructions in the recipe. Rise times may need to be adjusted. Baking time should be similar (give or take five minutes depending on oven).

Making Sourdough Cinnamon Swirl Bread with Only Natural Sugar

This recipe calls for brown sugar. However, as in all my recipes I like to make sure variations are available for everyone! If you want to make this recipe with only natural sugar follow the instructions below….

  • Use only honey or maple syrup in the bread batter.
  • For the cinnamon swirl substitute brown sugar with brown coconut sugar.

Making this recipe healthier using only natural sugar does not have to mean it skimps out in the taste department! You can enjoy healthy, and good food.

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Ingredients List

Here is a quick reference for a list of ingredients you will need to make sourdough cinnamon swirl bread…

  • Sourdough starter- active and bubbly is best but discard will work as well (expect less rise).
  • Warm water
  • Butter- salted is always best!
  • Eggs- points if they are farm fresh
  • Honey, maple syrup, or cane sugar
  • Baking powder
  • Salt
  • All-purpose flour
  • Cinnamon
  • Brown sugar or brown coconut sugar

As always, I hope you enjoy this recipe! Be sure to sign up for our email list for more from scratch recipes every week!

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Sourdough Cinnamon Swirl Bread

Sourdough Cinnamon Swirl Bread

Tori Ruckman
A deliciously moist bread filled with swirls of rich, buttery brown sugar and cinnamon!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course bread, Dessert, Snack
Servings 1 loaf

Ingredients
  

Bread Batter

  • ½ cup sourdough starter active and bubbly
  • ½ cup warm water
  • ¼ cup butter melted
  • ¾ cup honey or cane sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 cups all-purpose flour

Filling

  • ½ cup butter melted
  • 1 ½ cup brown sugar or brown coconut sugar
  • 1 tbsp all-purpose flour
  • 2 tsp cinnamon

Instructions
 

  • Combine sourdough starter and warm water. Allow starter to dissolve in the water for 5-10 minutes.
  • Combine all bread batter ingredients into the bowl of a stand mixer or add one at a time by hand. Mix until all the ingredients form a thick, wet batter. (You want a more battery constancy, not doughy.)
  • OPTIONAL: Allow the dough to ferment in the refrigerator overnight or for 8-12 hours. (See the section in the blog post about the benefits of sourdough and fermenting.) This step is completely optional. If you do not wish to ferment the dough skip this step.
  • Place batter in a well greased bread pan. Preheat oven to 350℉.
  • Mix butter, brown sugar, flour, and cinnamon in a small bowl or in the bowl of the stand mixer. Texture should be thick and sugary. You may need to add 1-2 tbsp more of sugar to get the right thickness.
  • Pour the sugar mixture straight into the center of the pan of bread batter so that you have a long line all the way through the center.
  • Next, take a butter knife and zig/zag as you drag the knife through the batter and sugar mixture. This will create those delicious swirls. Swirl until your heart is content!
  • Place into the oven and bake at 350℉ for 35-40 minutes or until top is golden brown. The center of the bread should be cooked through at this point although it will have a somewhat gooey texture because of the buttery swirls. Enjoy topped with cream cheese icing, with ice cream, or simply sliced as is!
Keyword cinnamon bread, cinnamon bread recipe, cinnamon swirl bread, dessert recipe, easy sourdough bread, fall dessert recipe, sourdough bread recipe, sourdough cinnamon bread, sourdough dessert recipe, sweet sourdough bread recipe
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How to Make the Perfect Sourdough Pumpkin Loaf

This delicious sourdough pumpkin shaped loaf is the perfect mixture of soft inside with a slightly crunchy crust! Add pumpkin purée to make it a true pumpkin loaf or turn our regular artisan bread recipe into a beautiful pumpkin. Get all the instructions you need below!

sourdough pumpkin loaf

Pumpkin Season

It’s pumpkin time!! I am fully determined to embrace the seasons this year and it’s no different in the kitchen. Every week I’m adding to my collection of fall recipes here on the blog in celebration of the “Fallidays”.

Whether you like pumpkin flavored things or you are firmly against, this sourdough loaf is for you!

Make it true pumpkin style by adding purée and pumpkin spice or keep it low-key with the looks. Either way, this loaf is delicious and the perfect addition to your favorite fall recipes.

Don’t forget to join our email list so you don’t miss out on all the tastes of fall this season!

Sourdough Starter

Unfortunately this is a sourdough only recipe. But the good news is if you haven’t quite boarded the sourdough train yet you are not too late! I sell dehydrated sourdough starter in my shop.

In just three days you can be making this sourdough pumpkin loaf and other delicious recipes right in your own kitchen!

dehydrated sourdough starter

Blog readers can get 20% off their order when you use code BLOG20 at checkout.

Click the link here to visit the shop!

Getting the Perfect Pumpkin Shape

This sourdough pumpkin loaf may look complex but achieving the perfect pumpkin shape is quite simple. Follow these instructions to get the best results!

  • Twine works best. Flexible twine works best for getting the right shape without leaving behind residue in your bread.
  • Coat your twine in oil. For best results removing the twine I highly recommend coating your twine in a bit of coconut oil or butter. The twine will somewhat bake into the bread, this is totally fine. However, the removal process can be quite tricky. The oil helps the twine slide right out without damaging your pretty pumpkin loaf.
  • Four strings is best. For an accurate representation, four strings or more for tying your loaf up is recommended. Anything under four seems to make the load look unrealistic. (Four strings makes eight indentations.)
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  • Make them slightly uneven. Placing your strings slightly uneven around the pumpkin gives it a more accurate appearance. Look at a pumpkin…the sections are rarely in perfect precision.
  • Allow the dough to refrigerate before tying. Getting the dough cool before tying and scouring is key in this recipe. The best way to do this is to allow the dough to chill for an hour while the Dutch oven is heating for one hour.

The Perfect Size

This recipe will make a standard size pumpkin loaf. It is perfect for slicing for sandwich bread or turning into a companion for soups/chilis during the cold seasons. A smaller loaf can be turned into a soup bread bowl (great for dipping!) as pictured below!

sourdough pumpkin soup bowl

Simply cut out the middle and add whatever soup or dip you desire! Serve with the cut out middle portion, other bread, or tortilla chips.

  • Make a larger loaf by adding 1/2 cup more sourdough starter and 1/2 cup more water than what this recipe calls for. You will likely need to add more flour. Keep the other ingredients as is. You will achieve a very large pumpkin loaf about twice the size as the standard version this recipe calls for.
  • Make a smaller, soup bowl loaf by using only 1/4 cup sourdough starter and 1/4 cup water. You will need less flour. This gives you a small loaf perfect for a small family or a pretty pumpkin soup/dip bowl.

Adding Flavor to Your Sourdough Pumpkin

As stated, this sourdough loaf is as delicious as it is pretty- with or without -any added flavors. This recipe gives you the basic loaf but adding flavors is quite simple when you follow these guidelines…

Adding Pumpkin

When adding the pumpkin flavor you will keep everything in the recipe as is except for flour and honey/sweetener of choice. When you add the pumpkin purée this adds moisture to the recipe and you have to adjust the amount of flour so the dough is not too wet. Because you are going for a sweeter vs savory loaf adding about 1/4-1/2 cup more sweetener is recommended. I would also recommend adding 1-2 tsp cinnamon or pumpkin spice for additional flavor.

Adding other Flavors

This load would make a great chocolate bread as well. Simple add cocoa powder, cane sugar, and chocolate chips. Pecans would also be a great, seasonally appropriate choice. Try mixing apples into the dough during the stretch and fold process for delicious apple bread! The possibilities are endless.

Tips for Making a Sourdough Pumpkin Loaf

Making this sourdough pumpkin loaf is really quite simple but here are some tips to achieve the best results…

  • Use active, peak rise starter.
  • Allow the dough to ferment for up to 8 hours unrefridgerated or up to 12 hours in the refrigerator.
  • Pre-heat Dutch oven for 1 hour on 400 degrees Fahrenheit before baking the bread.
  • After stretching and folding allow the dough to chill in the refrigerator for one hour (during Dutch oven pre-heat). Do not shape or score until after chilling.
  • Use at least 4 strings in the shaping process and arrange them slightly off center.
  • Bake for 20 minutes with the lid on and 20 minutes with the lid off.

Ingredients

As always I like to include an ingredients/shopping list so you know you have all you need before hand. You can copy and paste this list to your notes before you go to the grocery store.

Sourdough Starter (at least one cup)

Warm water

Baking Powder (3tbsp)

Honey or sweetener of choice (1tbsp)

Salt (2 tsp)

All-purpose, unbleached flour (up to 3 cups)

I hope you enjoy this recipe. This lovely loaf is great for parties, home decor, and of course- eating! Please share your thoughts, comments, and questions below. We love hearing from you!

sourdough pumpkin loaf

Sourdough Pumpkin Loaf

A delicious, and beautiful loaf of sourdough bread shaped in a pumpkin! Perfect for parties, soup bread bowls, and more. Add pumpkin puree and extra sweetener to make it as a dessert!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Fermentation Time 8 hours
Total Time 8 hours 50 minutes
Course bread, Dessert, Side Dish, Soup
Servings 1 standard size loaf

Equipment

  • 1 Dutch Oven

Ingredients
  

  • 1 cup active, bubbly sourdough starter
  • ¾ cup warm water
  • 3 tsp baking powder optional; for softness
  • 1 tbsp honey or sweetener of choice
  • 2 tsp salt
  • 2 ½-3 cups all-purpose, unbleached flour

Instructions
 

  • Combine sourdough starter and warm water. Allow to completely dissolve (about five minutes) then stir.
  • Add honey, baking powder, salt, and 2 cups of flour. Mix well. (Recipe has been tested by stand mixer and by hand.) Add 1/4 cup flour until the dough is slightly sticky but firm.
  • Cover the dough and allow to rise on the counter for one hour.
  • REFRIGERATION FERMENT: If you plan to refrigerate your dough throughout the fermentation process or longer than 8 hours shape your dough into a ball. Cover with a damp tea towel and allow to ferment in the refrigerator for up to 12 hours. After the ferment begin 3 rounds of stretch and folds every 30 minutes to an hour. This is the best option for a loaf that is begun in the evening.
    COUNTER FERMENT: If you want the process to go a bit faster you can skip the refrigerator fermentation and combine fermentation with stretch and folds. Shape the dough into a ball and place on the counter in a covered bowl for about 3 hours. Then begin a round of stretch and folds every hour for the next 3-4 hours. This will give a total of 8 hours fermentation time while stretch and folds are performed making it quicker. This is the best option for a loaf that is begun in the morning or early afternoon.
  • After fermentation and stretch and folds shape the dough into a ball. Allow the dough to chill for 45 minutes to 1 hour.
  • While dough is chilling, allow the dutch oven to pre-heat for 1 hour at 400℉.
  • While dough is chilling cut 4 pieces of twine. The length should be about 12 inches. Dip the twine into melted butter or coconut oil for best results (this helps the twine to come out easier and cleaner). Allow the butter or oil to solidify (this process can be sped up when twine is placed in the refrigerator or freezer). Now your twine is ready to use.
  • Place twine in a snowflake-like pattern (see pic). The shaping is best if they are slightly unevenly placed, it gives a more realistic look.
    twine binding for sourdough pumpkin loaf
  • Flour the surface and string, then place ball of dough in the center (see pic).
    sourdough pumpkin loaf shaping
  • Take the two strings opposite one another and tie around the dough in the center (see pic). Continue to do this all the way around the dough until all the strings have been tied. Transfer the dough to the pre-heated dutch oven.
    shaping sourdough pumpkin
  • Score the dough in whatever pattern you choose. You do not need a main score line because the strings will allow the dough to expand properly.
    scoring pumpkin bread
  • Cover the dutch oven with the lid and bake for 20 minutes at 400℉.
  • Bake and additional 20 minutes at 400℉ with the dough uncovered.
  • After the dough has cooled for around 15-20 minutes, remove the strings carefully.
    sourdough pumpkin loaf
Keyword artisan sourdough, fall sourdough recipe, pumpkin, sourdough, sourdough pumpkin bread, sourdough pumpkin loaf

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The Best Pesto Parmesan Sourdough Bread Recipe

This pesto parmesan sourdough bread is everything! Swirled with Parmesan cheese, the robust flavors of pesto, and topped with more cheese on top. Eat it warm fresh from the oven or turn into mini pizzas!

sliced pesto parmesan bread
pesto parmesan bread

Sourdough Starter

This bread is made using sourdough starter. You can however follow these instructions using your own yeast bread recipe to make pesto parmesan bread. However, the sourdough element just takes it up a notch!

If you do not have sourdough starter you can follow this recipe to make your own starter and be baking a loaf of this delicious bread by next week! Or you can order some dehydrated starter from my Etsy shop and be ready to bake in three days.

dehydrated sourdough starter

Making your own starter (or rehydrating ours!) is simple. We have curated instructions that are not complicated and use words everyone can understand. Plus get all the tips, tricks, and recipes right here in one place!

If you are wanting to learn how to use sourdough there is no better time than now! Learn all the ropes and be making delicious goodies for all your friends and family in time for the holidays. You will not want to miss our fall sourdough recipe coming up this month and in October!

Sourdough Stretch And Folds

Stretch and fold is a term used for the process of allowing the gluten to break down in your sourdough while also making your bread light and airy. Stretch and folds are necessary in most sourdough bread that requires no kneading or is called an “artisan” loaf. 

Your dough will be relatively wet, or sticky after mixing. This is exactly what you want. After fermentation you will notice it is a bit more firm but able to be stretched a good bit and maybe still slightly sticky. If you find it is sticking to your hands a lot you may want to try working with wet hands or lightly dusting your hands with some flour.

Here is the process of stretching and folding further explained…

  • Pretend your ball of dough is a square. Start on the end that is farthest away from you. You will pull this end of your “square” UP, slightly stretch it OUT in a Y shape, then over the dough towards the side of the square that is closest to you. 
  • Rotate the bowl a quarter turn and repeat the process. Up, out, over. 
  • Rotate once more a quarter turn, taking the dough from underneath then up, out, over. 
  • Rotate one more time a quarter turn, then stretch up, out, over. 
  • Cover your bowl with a slightly damp tea towel. Let rest 30 minutes (flexible). Repeat the process as many times as the recipe directs.
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Folding Techniques for Pesto Parmesan Sourdough Bread

The folding technique for making pesto parmesan sourdough bread really matters when it comes to getting the pesto and cheese flavors evenly throughout the bread. You want that nice swirling pattern that really makes the flavors burst. Here are some detailed instructions on how to fold the dough…

•Start by pressing (not rolling) your dough out flat on a floured surface.

•Add a layer of pesto, then top with shredded Parmesan cheese avoiding the edges of the dough.

pesto parmesan sourdough bread

•Fold the dough into thirds (almost as if you were rolling up a sleeping bag).

•Press the dough flat again.

•Add another layer of pesto and cheese.

•Fold into thirds again then shape into a loaf.

The key is to not handle the dough too much or too roughly. By now you will have completed your stretch and folds giving you those nice bubbly patterns throughout the dough. You do not want to damage these by mishandling the dough. That is why I recommend pressing the dough flat instead of rolling.

Pesto Parmesan Sourdough Bread Pizza

One of my favorite things about this recipe is that you can easily turn it into quick mini sourdough pizzas! You can use whatever pizza ingredients you have on hand. Use these instructions to turn your bread into sourdough pizza!

pesto parm mini pizza
pesto parmesan mini pizza
  • Cut bread into 1-1 1/2 inch slices and place on a greased sheet pan.
  • Top with sauce, cheese, and other toppings you have on hand.
  • Bake for 12-15 minutes or until cheese is melted and toppings are hot.

Ingredients

The ingredients for this pesto parmesan sourdough bread are simple and fairly inexpensive. I find all my organic ingredients like flour, baking powder, and more from Thrive Market! They are a one stop shop for all things clean label that delivers right to your door.

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Sourdough Starter

Water

Baking Powder

Salt

Unbleached All-Purpose Flour

Pesto (homemade or store-bought)

Shredded Parmesan cheese

Powdered Parmesan cheese (optional; for top)

Baking Pesto Parmesan Sourdough Bread

This recipe an artisan style bread requiring the use of a Dutch oven. The Dutch oven gives the bread a moist, chewy center with a delicious outer crust. However, you can transfer these instructions to the use of a regular sandwich style loaf pan.

Simply shape the loaf into a sandwich style shape after folding the pesto and cheese into the dough (as mentioned above). Bake for 35-40 minutes on 350 degrees Fahrenheit.

Tips for Baking Pesto Parmesan Sourdough Bread

1. Be sure to follow folding instructions above to get a good swirled pattern.

2. Don’t overwork your dough in the folding and shaping process.

3. Be sure to scour the dough well to keep the pesto and cheese from expanding through the dough.

4. If using a Dutch oven for best results bake with the lid on for 20 minutes and off for 15 minutes. Add the Parmesan to the top in the last 7 minutes of baking.

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sliced pesto parmesan bread

Pesto Parmesan Sourdough Bread

Enjoy this delicious loaf of pest parmesan sourdough bread! This bread is cheesy, bursting with flavor, and simple to make. Eat it fresh from the oven or turn it into mini pizzas!
Print Recipe Pin Recipe
Prep Time 9 hours 30 minutes
Cook Time 35 minutes
Total Time 10 hours 5 minutes
Course Appetizer, bread, Pizza, Side Dish
Servings 1 loaf

Equipment

  • 1 Dutch Oven See note one.

Ingredients
  

  • 1 cup sourdough starter
  • 1 cup warm water
  • 2 tsp honey
  • 1 ½ tsp baking powder
  • 1 tbsp salt
  • 2½-3 cups unbleached all-purpose flour
  • 4 oz pesto
  • 8 oz shredded parmesan cheese
  • ½ cup powdered parmesan cheese

Instructions
 

  • Combine sourdough starter and water. Allow to sit for 15 minutes to dissolve then stir well.
  • Add honey, baking powder, and salt.
  • Add two cups flour, then 1/4 cup of flour at a time until the dough is still slightly sticky but does not stick fully to sides of bowl. You may use a stand mixer but I prefer to use my hands so the dough does not get overly mixed.
  • Place dough in a greased or slightly floured bowl (to keep from sticking). For best results, allow to rise one hour. Then allow to ferment in the refrigerator for 8-12 hours for best result.
  • After fermentation begin stretch and folds. See note two.
  • After stretch and folds are complete place dough on a floured surface and press flat but try not to overwork the dough.
    pesto parmesan sourdough bread
  • Add half the pesto and half the shredded parmesan to the top of your pressed dough. Avoid the edges. See note three.
  • Fold dough into thirds.
  • Press dough flat again and add another layer of pesto and parm.
  • Fold into thirds once more then shape into a circular loaf, again try not to over handle the dough.
    pesto parm loaf
  • Place dough uncovered in the refrigerator for one hour. While dough is in the refrigerator preheat dutch oven at 425℉ for one hour.
  • Scour the dough and make art if desired.
  • Place dough in the dutch oven and at 400 for 20 minutes with the lid on.
  • Remove dutch oven lid and bake for 8 minutes.
  • Add powdered parmesan cheese to the top of the bread. Bake an additional 7 minutes.
  • After baking time is complete remove the bread from dutch oven and allow to cool before slicing.
    pesto parmesan bread

Notes

Note one: this recipe is made for a dutch oven but instructions for how to make it in a regular bread loaf pan can be found in the post. 
Note two: Fermentation is required for optimal taste and best texture. However if you wish to streamline you can do stretch and folds while bread ferments on the counter for 5-8 hours. 
Note three: the entire shaping process can be found in the post above! 
Keyword artisan bread, artisan sourdough, dutch oven recipe, pesto bread, pesto parmesan bread, pesto recipe, sourdough bread recipe, sourdough recipe
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Sourdough Blueberry Muffins Made with Natural Sugar

These sourdough blueberry muffins are subtly sweet, soft, and so delicious! These muffins are proof that healthy can taste just a good. Enjoy dessert guilt-free with natural ingredients and only natural sugar!

sourdough blueberry muffins

Sourdough in Sweets

If you are new to sourdough or you have only ever tried sourdough in bread it may sound a bit odd to find it in the ingredient list of sweets like muffins or cookies! Adding sourdough starter to your recipes gives them such a nice texture and adds probiotics into the food. Making sweets with sourdough starter does not automatically make them healthy! However, it does give them a better quality and the added health benefits.

How does adding sourdough benefit me physically?

Sourdough starter is loaded with probiotics. When you add it into foods, even sweets, you are automatically getting benefits that you would not get in other recipes. Needless to say, when you add other bad ingredients (sugar, chocolate chips, ingredients with corn syrup, etc.) the sourdough starter does not eliminate all the bad. What am I saying?

When you use sourdough starter, along with other healthy ingredients you can be guaranteed that you are providing a healthy, gut supporting food to your family! Even sweets!

Does adding sourdough impact the taste?

Adding sourdough almost 100% of the time impacts the texture of your food for the better. However, it can effect the taste of the food if too much is added. I would recommend starting slow. Adding 1/4-1/2 a cup of sourdough starter to a recipe you want to convert is the best way for experimenting with taste. Sweet and salty always offset sour. If you find that recipe are having too much of a sour taste adjust by adding a bit more sweetener and salt to bring balance.

sourdough blueberry muffin

Natural Sugar vs. Processed Sugar.

In our from scratch kitchen we choose to use only natural forms of sugar. This decision came by research and our personal health journeys. For many reasons we have decided that natural sugar is the best option for us.

What is the best kind of natural sugar?

There are about five main natural sugars that are commonly used in the U.S. and widely available to everyone…

  • Honey. Probably the most widely available and healthy of the natural sugars is honey. You can find it in some form in just about any grocery store and due to the revival of homesteading many can find local, fresh honey nearby. It is also very affordable.
  • Maple Syrup. Maple syrup is another very pure source of natural sugar that can be found commonly in the U.S. and Canada. It’s robust flavor is a great option for replacing brown sugar in recipes!
  • Agave Nectar. This is a more expensive, less available natural sugar from the agave plant.
  • Monk Fruit Sweetener. This is natural, plant derived sweetener is another great source of natural sugar and closely mimics the taste of processed sugar in sweets. it is becoming more widely available.
  • Cane Sugar. Another great source of natural sugar is cane sugar, however it can be a bit tricky to find a trustworthy source that does not over-process it and add fillers, chemicals, and preservatives.

To answer the question, “Which is best?”, it really depends on what you are making and on personal taste. I think the closest to the taste of processed sugar you will get is mixing different kinds of natural sugar. Things that require brown sugar tastes bast when you mix honey and maple syrup because it produces a much more robust flavor. Cane sugar tastes the closest to processed sugar, it is just a bit more course and a bit sweeter (use less!).

Baseline- experimentation is key!

Sourdough Blueberry Muffin Ingredients

The ingredients required for sourdough blueberry muffins are simple. You can keep your kitchen stocked with quality, organic ingredients when you shop at Thrive Market! They are my number one go to for all the organic, clean label ingredients that I can eat peacefully knowing they are good for my body. Use my link below to get 40% off your first order!

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Sourdough Starter

You will need active or discard sourdough starter. Active starter is best and will give your muffins a more fluffy texture. However, discard can also be used effectively when an extra teaspoon of baking powder is added.

Water

Honey

Honey or another sweetener of choice will be required to replace the processed sugar in these muffins. Cane sugar is also another great option that will produce a similar taste.

Maple Syrup

Maple syrup gives these muffins a burst of flavor!

Butter

Eggs

Salt

Baking Powder

All-purpose Flour

Fresh or Frozen Blueberries

Click here to check out our recipe for Sourdough Apple Cinnamon Muffins!

Sourdough Blueberry Muffin Tips

Fermentation

Fermenting the muffin batter is optional in this recipe. However, fermenting will give it a better texture and flavor when baked. Add the fermentation step by allowing your batter to sit for serval hours (4-8 hours) or overnight in the refrigerator (8-12 hours).

Adding this step will also allow the gluten from the flour to break down better. The breakdown of the gluten makes it best for those with gluten sensitivities. This is because the body does not have to do the work of breaking the gluten down. The work has already been done by the fermenting process.

Adding Berries

sourdough blueberry muffin batter

If you are using a stand mixer or hand mixer to mix your batter I highly recommend adding the blueberries in by hand. The use of a mixer will break your berries and give the batter a blue/green color that does not look as pleasant. When they are added gently by hand the result is much more appealing!

Sourdough Blueberry Muffins

These sourdough blueberry muffins are subtly sweet, soft, and so delicious! These muffins are proof that healthy can taste just a good. Enjoy dessert guilt-free with natural ingredients and only natural sugar!
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer, Breakfast, Dessert, Snack
Servings 12 muffins

Ingredients
  

  • 1 cup sourdough starter active or discard
  • 1 cup warm water
  • ½ cup honey
  • ⅓ cup maple syrup
  • 1 stick melted butter
  • 1 tsp salt
  • 3 tsp baking powder SEE NOTE ONE
  • 2 cups all-purpose flour
  • ½-¾ pint blueberries

Instructions
 

  • In a large bowl mix starter, water, honey, syrup, melted butter, and eggs until creamy and well combined.
  • Add salt and baking powder.
  • Add flour ½ cup at a time until well combined.
  • Mix in blueberries (measure with your heart) by hand. (SEE NOTE TWO)
    muffin batter
  • Bake in greased muffin tin on 350℉ for about 15-20 minutes or until tops are golden brown. (SEE NOTE THREE)
    sourdough blueberry muffin

Notes

NOTE ONE: Add 1 tsp. extra if you are using discard sourdough starter. 
NOTE TWO: Add the fermentation step here by covering with a damp tea towel and allowing to rest on the counter for 4-8 hours or in the refrigerator for up to 18 hours. 
NOTE THREE: For regular muffins bake 12-15 minutes (makes 12). For jumbo/bakery style muffins bake for 15-20 minutes (makes 9).
Keyword blueberry muffin, easy muffins, easy sourdough recipe, muffin recipe, muffins, quick and easy muffins, sourdough blueberry muffin, sourdough recipe
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