Last updated on December 22nd, 2025
December always brings that urge to fill your kitchen with warmth and the smell of fresh baking. When the days get shorter and the temperature drops, I find myself reaching for my sourdough starter more than any other time of year. This month deserves recipes that feel special, taste amazing, and make your home smell like the holidays.
I’ve put together six recipes that showcase sourdough in different ways. Each one I think captures that cozy feeling we all crave this season.
Table of Contents
- 1. Cinnamon Sugar Sourdough Pull-Apart Bread
- 2. Sourdough Discard Gingerbread Waffles
- 3. Cranberry Orange Sourdough Stuffing
- 4. Eggnog Sourdough French Toast Bake
- 5. Chocolate Peppermint Sourdough Brownies
- 6. Savory Sourdough Bread Pudding with Gruyere and Mushrooms
- Making the Most of Your December Baking
1. Cinnamon Sugar Sourdough Pull-Apart Bread
This bread disappears fast at holiday gatherings.
The layers pull apart easily, each piece coated in cinnamon sugar that caramelizes slightly during baking. Serve it warm for breakfast or as a dessert that everyone can share.
Ingredients
For the dough:
- 500g bread flour
- 100g active sourdough starter
- 280ml warm milk
- 50g sugar
- 60g softened butter
- 1 egg
- 8g salt
For the filling:
How to Make
- Mix the flour, starter, warm milk, sugar, and egg in a large bowl until combined.
- Add the salt and knead for 8-10 minutes until the dough becomes smooth.
- Work in the softened butter gradually until fully incorporated.
- Cover and let ferment at room temperature for 4-6 hours, or until doubled in size.
- Roll the dough into a large rectangle, about ¼ inch thick.
- Brush the melted butter over the entire surface.
- Combine the brown sugar, cinnamon, and nutmeg, then sprinkle evenly over the butter.
- Cut the dough into 12-15 squares using a pizza cutter or sharp knife.
- Stack 5-6 squares on top of each other and place them on their side in a greased loaf pan, repeating until all stacks fit snugly.
- Cover and let rise for 2-3 hours until puffy.
- Bake at 350°F (175°C) for 45-50 minutes, covering with foil halfway through if browning too quickly.
- Let cool for 10 minutes before removing from the pan.
Recipe Tips
- Check the dough temperature during fermentation: if your kitchen runs cold, this might take longer to rise.
- You can prepare the dough the night before and do a slow, cold ferment in the fridge overnight, then shape and bake the next day.
- Drizzle with cream cheese icing if you want extra indulgence.
Related blog posts:
- Sourdough Pull Apart Bread
- Sourdough Cinnamon Bread
- Sourdough Pumpkin Cinnamon Roll Focaccia
- Fluffy Sourdough Cinnamon Rolls Overnight
2. Sourdough Discard Gingerbread Waffles
These waffles bring gingerbread cookie flavors to your breakfast table.
The sourdough discard adds tang that balances the molasses and spices beautifully. They crisp up nicely in the waffle iron and taste amazing topped with butter and maple syrup.
Ingredients
- 200g sourdough discard
- 240ml buttermilk
- 2 eggs
- 60g melted butter
- 60g molasses
- 250g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon black pepper
- 50g brown sugar
- ½ teaspoon salt
How to Make
- Whisk together the sourdough discard, buttermilk, eggs, melted butter, and molasses in a large bowl.
- Combine all dry ingredients in a separate bowl.
- Add the dry ingredients to the wet ingredients and stir until just combined. Some lumps are fine.
- Let the batter rest for 10 minutes while your waffle iron heats up.
- Grease the waffle iron and pour in enough batter to fill it according to manufacturer instructions.
- Cook until golden brown and crispy, usually 4-5 minutes.
- Keep finished waffles warm in a 200°F oven while you cook the rest.
Recipe Tips
- Don’t overmix the batter or your waffles will turn out tough.
- The black pepper might sound odd, but it adds a subtle warmth that makes the other spices shine.
- These freeze beautifully. Cool completely, wrap individually, and reheat in the toaster.
- Make a double batch and save yourself breakfast prep for busy December mornings.
Related blog posts:
3. Cranberry Orange Sourdough Stuffing
Stuffing made with sourdough bread beats any boxed version.
The tangy bread soaks up all the butter and broth while maintaining some texture. Tart cranberries and bright orange zest make this version feel festive without being overly sweet.
Ingredients
- 800g day-old sourdough bread, cubed
- 150g butter
- 2 large onions, diced
- 4 celery stalks, diced
- 4 garlic cloves, minced
- 150g dried cranberries
- Zest of 2 oranges
- 3 tablespoons fresh sage, chopped
- 2 tablespoons fresh thyme leaves
- 600ml chicken or vegetable broth
- 2 eggs, beaten
- Salt and pepper to taste
How to Make
- Spread the cubed sourdough on baking sheets and let sit out overnight, or dry in a 250°F oven for 30 minutes.
- Melt butter in a large skillet over medium heat.
- Add onions and celery, cooking until softened, about 8 minutes.
- Stir in garlic and cook for another minute.
- Place the dried bread cubes in a very large bowl.
- Pour the vegetable mixture over the bread.
- Add cranberries, orange zest, sage, and thyme, tossing to combine.
- Mix the broth with beaten eggs and pour over everything.
- Season generously with salt and pepper, then mix well. The bread should be moist but not soggy.
- Transfer to a buttered 9×13 baking dish.
- Cover with foil and bake at 350°F for 30 minutes.
- Remove foil and bake another 20-25 minutes until the top is golden and crispy.
Recipe Tips
- Use a crusty sourdough loaf that’s at least a day old. Believe me, fesh bread gets too mushy.
- You can assemble this completely the night before and bake it the next day.
- Add cooked sausage or chestnuts for a heartier version.
- If you like really crispy stuffing, spread it in a thinner layer across a larger pan.
4. Eggnog Sourdough French Toast Bake
This overnight bake turns breakfast into something special without early morning effort.
The sourdough soaks up the eggnog custard overnight, and baking it creates a custardy interior with crispy, caramelized edges. Nutmeg and rum extract give it that classic eggnog flavor.
Ingredients
For the bake:
- 700g sourdough bread, cut into thick slices
- 6 eggs
- 500ml eggnog
- 120ml heavy cream
- 80g sugar
- 2 teaspoons vanilla extract
- 1 teaspoon rum extract (or 2 tablespoons rum)
- 1 teaspoon nutmeg
- ½ teaspoon cinnamon
- Pinch of salt
For the topping:
- 100g flour
- 100g brown sugar
- 100g cold butter, cubed
- 1 teaspoon cinnamon
- ½ cup chopped pecans
How to Make
- Butter a 9×13 baking dish generously.
- Arrange the sourdough slices in the dish, overlapping slightly.
- Whisk together eggs, eggnog, cream, sugar, vanilla, rum extract, nutmeg, cinnamon, and salt.
- Pour the custard mixture evenly over the bread.
- Press down gently to help the bread absorb the liquid.
- Cover and refrigerate overnight (or at least 4 hours).
- Make the topping by combining flour, brown sugar, cinnamon, and pecans.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Remove the baking dish from the fridge 30 minutes before baking.
- Sprinkle the topping evenly over the soaked bread.
- Bake at 350°F for 45-55 minutes until the center is set and the top is golden.
- Let rest for 10 minutes before serving.
Recipe Tips
Don’t skip the overnight soak. Why? Because it makes all the difference in texture. If you can’t find eggnog, substitute with milk mixed with extra nutmeg and a bit more sugar. This reheats well, so leftovers make great quick breakfasts throughout the week. Serve with maple syrup, whipped cream, or a dusting of powdered sugar.
Related blog posts:
5. Chocolate Peppermint Sourdough Brownies
These fudgy brownies use sourdough discard to add depth and a slight tang that complements the chocolate. Crushed candy canes on top give them a festive look and a refreshing crunch.
They taste rich but not too heavy, making them a crowd-pleaser at holiday parties.
Ingredients
- 150g sourdough discard
- 200g dark chocolate, chopped
- 150g butter
- 200g sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 100g all-purpose flour
- 40g cocoa powder
- ½ teaspoon salt
- 100g chocolate chips
- Crushed candy canes for topping
How to Make
- Line a 9×9 baking pan with parchment paper, leaving overhang on the sides.
- Melt the chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth.
- Remove from heat and whisk in the sugar.
- Add eggs one at a time, whisking well after each addition.
- Stir in the sourdough discard, vanilla extract, and peppermint extract.
- Sift in the flour, cocoa powder, and salt, folding gently until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan and smooth the top.
- Sprinkle crushed candy canes over the surface.
- Bake at 350°F for 30-35 minutes. A toothpick should come out with a few moist crumbs.
- Let cool completely in the pan before lifting out and cutting into squares.
Recipe Tips
- Use good-quality chocolate for the best flavor. This makes a real difference in brownies.
- If you want extra fudgy brownies, pull them from the oven when they still jiggle slightly in the center.
- The candy cane topping can be added before or after baking; adding it before gives a more melted look, after keeps more crunch.
- Store in an airtight container for up to five days.
Related blog posts:
6. Savory Sourdough Bread Pudding with Gruyere and Mushrooms
This savory bread pudding works as a side dish or a vegetarian main course.
The sourdough provides structure while soaking up the creamy custard. Earthy mushrooms, sharp Gruyere, and fresh thyme make it feel elegant enough for a holiday dinner.
Ingredients
- 700g sourdough bread, cubed
- 400g mixed mushrooms (cremini, shiitake, oyster), sliced
- 3 tablespoons butter
- 1 large leek, cleaned and sliced
- 3 garlic cloves, minced
- 5 eggs
- 480ml whole milk
- 240ml heavy cream
- 200g Gruyere cheese, grated (divided)
- 3 tablespoons fresh thyme leaves
- 2 teaspoons Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish
How to Make
- Spread bread cubes on a baking sheet and toast at 300°F for 15 minutes until slightly dried out.
- Melt butter in a large skillet over medium-high heat.
- Add mushrooms and cook without stirring for 3-4 minutes to get a good sear.
- Stir and continue cooking until mushrooms release their liquid and it evaporates, about 8 more minutes.
- Add leek and cook until softened, about 5 minutes.
- Stir in garlic and thyme, cooking for 1 minute more, then season with salt and pepper.
- Whisk together eggs, milk, cream, Dijon mustard, and 150g of the Gruyere in a large bowl.
- Add the toasted bread cubes and mushroom mixture, stirring to combine.
- Let sit for 20 minutes so the bread absorbs the custard.
- Transfer to a buttered 9×13 baking dish and top with remaining Gruyere.
- Bake at 375°F for 40-45 minutes until puffed and golden on top.
- Let rest for 10 minutes, then garnish with fresh parsley before serving.
Recipe Tips
- Don’t rush the mushroom cooking! Getting them nicely browned adds tons of flavor.
- You can swap Gruyere for sharp cheddar or fontina if you prefer.
- This dish can be assembled several hours ahead and baked just before serving.
- Add crispy bacon or pancetta for meat lovers.
- Serve it alongside roasted chicken or as a centerpiece for a vegetarian holiday meal.
Related blog posts:
Making the Most of Your December Baking
These six recipes should keep your oven busy and your kitchen smelling amazing throughout December.
The beauty of sourdough baking in winter is how it naturally fits the slower pace we often crave during the holidays. The long fermentation times mean you can start dough in the morning and bake in the evening, or prep overnight bakes that reward you with minimal effort the next day.
Don’t feel pressured to make everything at once. Pick one or two recipes that sound good, see how they fit into your schedule, and enjoy the process. December baking should feel relaxing, not stressful. Your starter will be there whenever you’re ready to use it.
The recipes I’ve shared here have become December staples in my kitchen. They’ve survived multiple holiday gatherings, lazy weekend mornings, and those random Tuesday nights when you just want something warm and comforting. I hope they bring the same cozy feeling to your home this month.
