26 Sourdough Recipes for 2026 (A Year of Delicious Baking!)

Published By Categorized as Sourdough Bread Recipes

Last updated on January 21st, 2026

Start the new year with the promise of fresh sourdough loaves. I’ve been working with sourdough for years now, and I can tell you that having a solid repertoire of recipes makes all the difference when you’re feeding your starter week after week.

Today we have 26 sourdough recipes that will take you through the entire year. We’re covering everything from classic loaves to creative uses for that discard you’ve been wondering what to do with. Each recipe has been tested in my kitchen, and I’m sharing the tips that actually made a difference when I was figuring them out!

26 sourdough recipes for 2026 (a year of delicious baking! )

Table of Contents

1. Classic Sourdough Boule

This is where everyone should start. A simple, rustic loaf that teaches you the fundamentals of sourdough baking.

Ingredients

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

How to Make

  1. Mix flour and water together and let rest for 30 minutes (autolyse).
  2. Add starter and salt, mixing until fully incorporated.
  3. Perform 4 sets of stretch and folds over 2 hours, spacing them 30 minutes apart.
  4. Bulk ferment until dough increases by about 50%, typically 4-6 hours at room temperature.
  5. Shape into a round boule and place in a floured banneton.
  6. Cold proof in the refrigerator for 8-12 hours.
  7. Preheat your Dutch oven at 500°F for 45 minutes.
  8. Score the dough and bake covered for 20 minutes, then uncovered for 25-30 minutes at 450°F.

Tips: Don’t rush the bulk fermentation. An underdeveloped dough won’t have the structure to rise properly. Look for a domed top on the dough and visible bubbles on the surface.

2. Whole Wheat Sourdough

Adding whole wheat gives you a nuttier flavor and denser crumb that’s excellent for sandwiches.

Ingredients

  • 350g bread flour
  • 150g whole wheat flour
  • 375g water
  • 100g active sourdough starter
  • 10g salt

How to Make

  1. Combine all flours with water and autolyse for 45 minutes (whole wheat benefits from longer).
  2. Add starter and salt, mixing thoroughly.
  3. Perform 5 sets of stretch and folds over 2.5 hours.
  4. Bulk ferment for 4-5 hours until increased in volume.
  5. Shape and place in banneton.
  6. Cold proof for 8-16 hours.
  7. Bake in preheated Dutch oven at 500°F covered for 20 minutes, then 450°F uncovered for 30 minutes.

Tips: Whole wheat absorbs more water than white flour, so this dough will feel stickier initially. That’s normal. The extra set of stretch and folds helps develop structure.

3. Sourdough Discard Pancakes

Time to talk about what to do with all that discard from your daily feedings.

Ingredients

  • 200g sourdough discard
  • 240ml milk
  • 2 eggs
  • 250g all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons melted butter

How to Make

  1. Whisk together discard, milk, and eggs in a large bowl.
  2. In another bowl, combine flour, sugar, baking soda, and salt.
  3. Pour wet ingredients into dry and mix until just combined.
  4. Fold in melted butter.
  5. Let batter rest for 5 minutes.
  6. Cook on a hot griddle until bubbles form on surface, then flip.

Tips: These freeze beautifully. Make a double batch on Sunday and reheat them throughout the week. The sourdough adds a subtle tang that makes these taste more complex than regular pancakes.

Related: Sourdough Discard Pancakes

4. Sourdough Cinnamon Raisin Bread

Sweet, soft, and amazing toasted with butter.

Ingredients

  • 500g bread flour
  • 300g water
  • 100g active starter
  • 50g sugar
  • 10g salt
  • 150g raisins
  • 2 tablespoons cinnamon
  • 2 tablespoons sugar (for cinnamon swirl)

How to Make

  1. Mix flour, water, starter, sugar, and salt. Autolyse for 30 minutes.
  2. Add raisins during the first stretch and fold.
  3. Complete 4 sets of stretch and folds over 2 hours.
  4. Bulk ferment for 4-5 hours.
  5. Roll dough into rectangle, sprinkle with cinnamon and sugar, roll tightly.
  6. Place in greased loaf pan and proof for 2-3 hours.
  7. Bake at 375°F for 45 minutes, tenting with foil if top browns too quickly.

Tips: Soak your raisins in warm water for 10 minutes before adding them to prevent them from sucking moisture out of your dough. Pat them dry before incorporating.

Related: Sourdough Cinnamon Raisin Bread

5. Sourdough Focaccia

Fluffy, olive oil-drenched, and endlessly customizable with toppings.

Ingredients

  • 500g bread flour
  • 400g water
  • 100g active starter
  • 12g salt
  • 60ml olive oil (plus more for pan and topping)
  • Flaky salt and rosemary for topping

How to Make

  1. Mix flour, water, and starter. Rest 30 minutes.
  2. Add salt and olive oil, mixing until incorporated.
  3. Stretch and fold 3 times over 90 minutes.
  4. Bulk ferment for 3-4 hours.
  5. Pour into oiled 9×13 pan and dimple with fingers.
  6. Proof for 2 hours until puffy.
  7. Drizzle with olive oil, add toppings, sprinkle with flaky salt.
  8. Bake at 425°F for 25-30 minutes until golden.

Tips: Don’t skimp on the olive oil. Focaccia should be rich and almost fried on the bottom. If your dough is fighting back when you try to stretch it into the pan, let it rest for 15 minutes and try again.

Related: Simple Sourdough Focaccia Recipe

6. Sourdough Bagels

Chewy, dense, and so much better than store-bought.

Ingredients

  • 500g bread flour
  • 240g water
  • 100g active starter
  • 15g honey
  • 10g salt
  • Baking soda for boiling water
  • Toppings: sesame seeds, poppy seeds, everything seasoning

How to Make

  1. Mix all ingredients except toppings until shaggy dough forms.
  2. Knead for 10 minutes until smooth.
  3. Bulk ferment for 4 hours with 2 stretch and folds.
  4. Divide into 8 pieces and shape into bagels.
  5. Proof for 1 hour, then refrigerate overnight.
  6. Boil water with 2 tablespoons baking soda.
  7. Boil bagels 30 seconds per side, add toppings while wet.
  8. Bake at 425°F for 20-25 minutes.

Tips: The overnight cold proof is non-negotiable for that signature chewy texture. Shape your bagels by poking a hole through the center and stretching it to about 2 inches in diameter.

Related:

7. Sourdough Pizza Dough

Crispy crust with those signature sourdough bubbles.

Ingredients

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

How to Make

  1. Mix flour, water, and starter. Rest 30 minutes.
  2. Add salt and olive oil, mixing well.
  3. Bulk ferment for 4-5 hours with 3 stretch and folds.
  4. Divide into 3-4 portions and shape into balls.
  5. Cold proof for 24-72 hours.
  6. Bring to room temperature for 30 minutes before stretching.
  7. Top and bake at highest oven temperature (usually 500°F) for 8-12 minutes.

Tips: The longer cold proof gives you better flavor and makes the dough easier to stretch. Use your knuckles to stretch from the center outward, leaving a thicker rim for the crust.

Related:

8. Sourdough English Muffins

Fork-split these for all those nooks and crannies.

Ingredients

  • 450g bread flour
  • 300g milk
  • 100g active starter
  • 25g butter, melted
  • 10g sugar
  • 8g salt
  • Cornmeal for dusting

How to Make

  1. Mix all ingredients except cornmeal until combined.
  2. Knead briefly until smooth.
  3. Bulk ferment for 4 hours with 2 stretch and folds.
  4. Roll out to 3/4 inch thick and cut into circles.
  5. Dust with cornmeal and proof for 1-2 hours.
  6. Cook in dry skillet over medium-low heat for 7-8 minutes per side.

Tips: Low and slow is the name of the game here. You want the insides to cook through without burning the outside. Use a lid to trap heat and help the centers cook.

Related:

9. Sourdough Chocolate Cake

Yes, sourdough works in cake. The tang complements chocolate beautifully.

Ingredients

  • 200g sourdough discard
  • 200g all-purpose flour
  • 200g sugar
  • 50g cocoa powder
  • 120ml vegetable oil
  • 240ml buttermilk
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract

How to Make

  1. Preheat oven to 350°F and grease a 9-inch round pan.
  2. Whisk together discard, oil, buttermilk, eggs, and vanilla.
  3. In another bowl, combine flour, sugar, cocoa, and baking soda.
  4. Mix wet into dry until just combined.
  5. Pour into prepared pan.
  6. Bake for 35-40 minutes until toothpick comes out clean.

Tips: The discard doesn’t need to be active for this recipe, so use up that jar in your fridge. The texture is incredibly moist and stays fresh for days.

Related:

10. Sourdough Crackers

Crispy, addictive, and a fantastic use for discard.

Ingredients

  • 200g sourdough discard
  • 100g all-purpose flour
  • 60g butter, melted
  • 5g salt
  • Herbs, seeds, or spices for topping

How to Make

  1. Mix discard, flour, butter, and salt until dough forms.
  2. Roll out very thin between two sheets of parchment.
  3. Cut into squares and transfer to baking sheet.
  4. Brush with water and sprinkle with toppings.
  5. Bake at 350°F for 20-30 minutes until crispy and golden.

Tips: Thinner is better. These need to be almost translucent when raw to get properly crispy. Watch them closely in the last 5 minutes as they can go from golden to burnt quickly.

Related: Sourdough Crackers Recipe

11. Sourdough Banana Bread

Moist, flavorful, and uses up those overripe bananas.

Ingredients

  • 150g sourdough discard
  • 3 very ripe bananas, mashed
  • 100g melted butter
  • 150g sugar
  • 2 eggs
  • 250g all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • Pinch of salt

How to Make

  1. Preheat oven to 350°F and grease a loaf pan.
  2. Mix discard, mashed bananas, butter, sugar, and eggs.
  3. In separate bowl, combine flour, baking soda, cinnamon, and salt.
  4. Fold wet into dry until just combined.
  5. Pour into pan and bake 55-65 minutes.

Tips: The blacker the bananas, the better. Those brown-spotted ones everyone avoids make the most flavorful banana bread. Let cool completely before slicing for clean cuts.

Related:

12. Sourdough Sandwich Bread

Soft, sliceable, and actually stays fresh.

Ingredients

  • 500g bread flour
  • 320g water
  • 100g active starter
  • 30g butter, softened
  • 20g sugar
  • 10g salt

How to Make

  1. Mix flour and water, rest 30 minutes.
  2. Add starter, butter, sugar, and salt. Mix well.
  3. Perform 4 stretch and folds over 2 hours.
  4. Bulk ferment for 3-4 hours.
  5. Shape into log and place in greased loaf pan.
  6. Proof for 2-3 hours until dough rises 1 inch above pan rim.
  7. Bake at 375°F for 45 minutes.

Tips: Butter the top of the loaf right when it comes out of the oven for a soft crust. This bread slices best the day after baking once it’s completely cooled.

Related:

13. Sourdough Waffles

Crispy outside, fluffy inside, with that signature tang.

Ingredients

  • 200g sourdough discard
  • 240ml milk
  • 2 eggs
  • 60g melted butter
  • 200g all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt

How to Make

  1. Mix discard, milk, eggs, and melted butter.
  2. In another bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. Fold wet into dry until just combined.
  4. Let rest for 5 minutes while waffle iron heats.
  5. Cook according to your waffle iron’s instructions until golden and crispy.

Tips: Don’t overmix the batter. A few lumps are fine and will give you lighter waffles. These are best eaten immediately while they’re still crispy.

Related:

14. Sourdough Pretzels

Chewy, salty, and fun to make.

Ingredients

  • 500g bread flour
  • 300g water
  • 100g active starter
  • 15g sugar
  • 10g salt
  • Baking soda for boiling
  • Coarse salt for topping

How to Make

  1. Mix all dough ingredients until combined.
  2. Knead for 8-10 minutes until smooth.
  3. Bulk ferment for 4 hours with 2 stretch and folds.
  4. Divide into 8 pieces and roll into long ropes.
  5. Shape into pretzel shape and proof 30 minutes.
  6. Boil water with 1/4 cup baking soda.
  7. Boil pretzels 30 seconds per side.
  8. Place on baking sheet, sprinkle with salt, and bake at 425°F for 15 minutes.

Tips: When shaping, make your ropes longer than you think you need. They’ll shrink back slightly. The baking soda bath is what gives pretzels that distinctive dark crust and flavor.

Related: Sourdough Pretzels

15. Sourdough Donuts

Yeast donuts with a sourdough twist.

Ingredients

  • 400g bread flour
  • 200g milk
  • 100g active starter
  • 60g sugar
  • 2 eggs
  • 60g butter, softened
  • 8g salt
  • Oil for frying
  • Sugar and cinnamon for coating

How to Make

  1. Mix flour, milk, starter, sugar, and eggs until combined.
  2. Add butter and salt, knead until smooth.
  3. Bulk ferment for 4 hours with 2 stretch and folds.
  4. Roll out to 1/2 inch thick and cut donut shapes.
  5. Proof for 1-2 hours until puffy.
  6. Fry in 350°F oil for 2 minutes per side.
  7. Drain and coat in cinnamon sugar while warm.

Tips: Maintain consistent oil temperature. Too hot and they’ll burn outside while staying raw inside. Too cool and they’ll absorb too much oil and be greasy.

Related:

16. Sourdough Biscuits

Flaky layers with a slight tang.

Ingredients

  • 100g sourdough discard
  • 300g all-purpose flour
  • 120g cold butter, cubed
  • 120ml buttermilk
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda

How to Make

  1. Combine flour, baking powder, salt, and baking soda.
  2. Cut in cold butter until mixture resembles coarse crumbs.
  3. Add discard and buttermilk, mixing until just combined.
  4. Turn out onto floured surface and fold 4-5 times.
  5. Pat to 1 inch thick and cut biscuits.
  6. Bake at 425°F for 15-18 minutes until golden.

Tips: Keep everything cold. Warm butter won’t create those flaky layers. Don’t twist your cutter when cutting; press straight down to allow biscuits to rise evenly.

Related:

17. Sourdough Dinner Rolls

Soft, pull-apart rolls that disappear fast.

Ingredients

  • 500g bread flour
  • 300g milk
  • 100g active starter
  • 50g butter, melted
  • 30g sugar
  • 10g salt
  • Egg wash for brushing

How to Make

  1. Mix all ingredients except egg wash until combined.
  2. Knead for 5 minutes until smooth.
  3. Bulk ferment for 4 hours with 2 stretch and folds.
  4. Divide into 12 equal pieces and shape into balls.
  5. Place in greased 9×13 pan touching each other.
  6. Proof for 2 hours until doubled.
  7. Brush with egg wash and bake at 375°F for 25 minutes.

Tips: The rolls touching each other creates those soft sides everyone loves. Brush with butter immediately after baking for extra soft tops.

Related: Sourdough Dinner Rolls

18. Sourdough Pita Bread

Pockets that actually puff up.

Ingredients

  • 500g bread flour
  • 300g water
  • 100g active starter
  • 10g salt
  • 15ml olive oil

How to Make

  1. Mix all ingredients until combined.
  2. Knead for 5 minutes until smooth.
  3. Bulk ferment for 4 hours with 3 stretch and folds.
  4. Divide into 8 pieces and shape into balls.
  5. Rest 20 minutes, then roll into 1/4 inch circles.
  6. Proof 30 minutes.
  7. Bake on preheated baking stone at 500°F for 3-4 minutes until puffed.

Tips: High heat is crucial for the puff. Use a baking stone or steel if you have one. Watch them closely; they go from perfectly puffed to overdone quickly.

19. Sourdough Brownies

Fudgy, rich, with depth from the sourdough.

Ingredients

  • 150g sourdough discard
  • 200g dark chocolate, melted
  • 150g butter, melted
  • 250g sugar
  • 3 eggs
  • 100g all-purpose flour
  • 40g cocoa powder
  • Pinch of salt

How to Make

  1. Preheat oven to 350°F and line 9×9 pan with parchment.
  2. Mix melted chocolate, butter, and sugar.
  3. Add eggs one at a time, then discard.
  4. Fold in flour, cocoa, and salt until just combined.
  5. Pour into pan and bake 25-30 minutes.

Tips: Underbake these slightly. They’ll continue cooking as they cool. You want a toothpick to come out with moist crumbs, not clean.

Related: Sourdough Brownies

20. Sourdough Naan

Soft, buttery flatbread for scooping.

Ingredients

  • 400g bread flour
  • 200g yogurt
  • 100g active starter
  • 50ml water
  • 30g melted butter
  • 10g sugar
  • 8g salt
  • Garlic butter for brushing

How to Make

  1. Mix all dough ingredients until combined.
  2. Knead briefly until smooth.
  3. Bulk ferment for 3-4 hours.
  4. Divide into 8 pieces and shape into balls.
  5. Rest 15 minutes, then roll thin.
  6. Cook in hot skillet 2-3 minutes per side.
  7. Brush with garlic butter immediately.

Tips: The yogurt keeps these tender. Don’t skip the garlic butter step; it’s what makes naan taste like naan.

Related: Sourdough Naan Flatbread Recipe

21. Sourdough Cinnamon Rolls

Soft, sweet spirals with tangy dough.

Ingredients

  • 500g bread flour
  • 280g milk
  • 100g active starter
  • 75g sugar
  • 75g butter, softened
  • 1 egg
  • 8g salt
  • Cinnamon sugar filling
  • Cream cheese frosting

How to Make

  1. Mix flour, milk, starter, sugar, egg, and salt.
  2. Add softened butter and knead until smooth.
  3. Bulk ferment for 4 hours.
  4. Roll into rectangle, spread filling, roll up tightly.
  5. Cut into 12 rolls and place in greased pan.
  6. Cold proof overnight.
  7. Bring to room temperature for 1 hour, then bake at 350°F for 25-30 minutes.
  8. Frost while warm.

Tips: The overnight cold proof develops flavor and makes morning baking easier. Cut with unflavored dental floss for clean slices that don’t squish the rolls.

Related:

22. Sourdough Tortillas

Flexible, flavorful, and freeze well.

Ingredients

  • 400g all-purpose flour
  • 100g sourdough discard
  • 180ml warm water
  • 60g lard or butter
  • 8g salt

How to Make

  1. Mix flour and salt, then cut in fat until crumbly.
  2. Add discard and water, mixing until dough forms.
  3. Knead briefly and rest 30 minutes.
  4. Divide into 12 balls and rest another 15 minutes.
  5. Roll very thin and cook in hot dry skillet 30 seconds per side.

Tips: Roll these as thin as possible. They should be almost translucent. Keep cooked tortillas wrapped in a towel to stay soft and pliable.

Related: 4 Ingredient Sourdough Discard Tortillas

23. Sourdough Challah

Braided, golden, slightly sweet.

Ingredients

  • 500g bread flour
  • 200g water
  • 100g active starter
  • 80g honey
  • 3 eggs (plus 1 for egg wash)
  • 60ml vegetable oil
  • 10g salt

How to Make

  1. Mix all ingredients except egg wash until combined.
  2. Knead for 8 minutes until smooth and elastic.
  3. Bulk ferment for 4-5 hours.
  4. Divide into 3 or 6 strands and braid.
  5. Proof for 2 hours until puffy.
  6. Brush with egg wash and bake at 375°F for 30-35 minutes.

Tips: Braid loosely. The dough expands significantly during baking and you don’t want it to burst through the braid. The honey gives this a beautiful golden color.

24. Sourdough Scones

Tender, crumbly, with endless flavor variations.

Ingredients

  • 100g sourdough discard
  • 300g all-purpose flour
  • 60g sugar
  • 100g cold butter, cubed
  • 120ml heavy cream
  • 1 egg
  • 2 teaspoons baking powder
  • Pinch of salt
  • Add-ins: berries, chocolate chips, or cheese

How to Make

  1. Combine flour, sugar, baking powder, and salt.
  2. Cut in cold butter until crumbly.
  3. Mix discard, cream, and egg separately.
  4. Add wet to dry and mix until just combined.
  5. Fold in add-ins if using.
  6. Pat into circle, cut into 8 wedges.
  7. Bake at 400°F for 18-22 minutes.

Tips: Handle the dough minimally. Overworking makes tough scones. These are best eaten the day they’re baked, preferably still warm.

Related:

25. Sourdough Soft Pretzels

Bigger, softer version of the classic.

Ingredients

  • 500g bread flour
  • 300g water
  • 100g active starter
  • 30g butter, melted
  • 15g sugar
  • 10g salt
  • Baking soda for boiling
  • Coarse salt for topping

How to Make

  1. Mix all dough ingredients until combined.
  2. Knead for 10 minutes until smooth.
  3. Bulk ferment for 4 hours with 2 stretch and folds.
  4. Divide into 6 pieces and shape into fat ropes, then pretzels.
  5. Proof for 45 minutes.
  6. Boil in baking soda water 30 seconds per side.
  7. Sprinkle with salt and bake at 400°F for 15-18 minutes.

Tips: These are substantial and filling. Serve with cheese sauce or mustard for dipping. The dough should be soft but not sticky; add flour if needed during kneading.

Related:

26. Sourdough Croutons

Turn stale bread into something crunchy and delicious.

Ingredients

  • 400g day-old sourdough bread, cubed
  • 80ml olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried herbs
  • Salt and pepper

How to Make

  1. Preheat oven to 375°F.
  2. Toss bread cubes with olive oil, garlic, herbs, salt, and pepper.
  3. Spread on baking sheet in single layer.
  4. Bake 15-20 minutes, stirring halfway, until golden and crispy.

Tips: This is the best way to use up bread that’s gone stale. These stay crispy for over a week in an airtight container. Toss on salads, soups, or just snack on them.

Tips for Starting the Year with Sourdough Baking

Before we go, let’s talk about setting yourself up for success in 2026.

Get your starter in top shape. If your starter has been languishing in the back of the fridge, now’s the time to revive it. Feed it daily for about a week before you start tackling these recipes. You want to see it doubling in size within 4-6 hours of feeding.

Invest in a kitchen scale. Measuring by weight instead of volume will transform your baking. Flour can pack differently into cups depending on humidity and how you scoop it, but 500 grams is always 500 grams.

Temperature matters more than you think. Your dough will behave completely differently at 65°F versus 75°F. I keep a stick-on thermometer near my proofing area so I know what I’m working with.

Keep a baking journal. Jot down notes about each bake: how the dough felt, how long fermentation took, what the weather was like. You’ll start noticing patterns that help you adjust recipes to your specific environment.

Make baking part of your routine. Sunday afternoon is my baking time. Having a consistent schedule means you’re not constantly trying to remember when you last fed your starter.

On to Your Sourdough Year

Twenty-six recipes means you can try a new one every other week throughout 2026.

Some of these will become weekly staples in your kitchen, while others might be special occasion bakes.

The beauty of sourdough is that your starter is always there, ready to help you create something delicious.

Keep feeding that starter, keep experimenting, and don’t be afraid to adjust these recipes to your taste. Sourdough baking is forgiving once you understand the basics, and having this many recipes in your rotation means you’ll develop that understanding quickly.

Happy baking in 2026!

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By Natasha Krajnc

Hi! My name is Natasha and I'm specialized in home sourdough bread baking and currently based in Slovakia - a very small country in Central Europe. My bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids – basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.

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