8 Irresistible Easter Sourdough Desserts to Make This Spring

Last updated on July 20th, 2025

Your sourdough starter is begging for more than just bread duty this Easter season. Here’s the game-changer: that tangy starter sitting in your fridge is your secret weapon for creating jaw-dropping easter sourdough desserts that’ll stun your guests.

These eight incredible recipes transform your humble starter into show-stopping sweets, from traditional hot cross buns to decadent chocolate lava cakes. No more boring Easter spreads or guilty discard dumping – just amazing desserts that practically bake themselves overnight.

Table of Contents

• Sourdough Hot Cross Buns
• Sourdough Carrot Cake
• Sourdough Lemon Bars
• Sourdough Babka with Chocolate or Cinnamon
• Sourdough Sugar Cookies with Pastel Icing
• Sourdough Cinnamon Rolls (Easter Brunch)
• Sourdough Chocolate Lava Cakes (Individual Desserts)
• Sourdough Berry Cheesecake Bars (Spring-Themed)
• Try These Easter Sourdough Desserts Now

Sourdough Hot Cross Buns

Ingredients:

• 500g bread flour
• 150g active sourdough starter
• 250ml warm milk
• 100g butter, softened
• 75g sugar
• 2 eggs
• 1 tsp salt
• 2 tsp cinnamon
• 1 tsp mixed spice
• 150g raisins, soaked
• Apricot jam for glazing

Recipe:

1. Mix flour, starter, milk, and eggs in a large bowl until just combined. This initial autolyse allows the flour to fully hydrate and begins gluten development. Let rest for 1 hour at room temperature.
2. Add softened butter, sugar, salt, and all spices to the mixture. Knead by hand or with a stand mixer until the dough becomes smooth, elastic, and pulls away from the bowl sides – about 8-10 minutes.
3. Gently fold in your pre-soaked, drained raisins until evenly distributed. Transfer to an oiled bowl and bulk ferment overnight at a consistent 78°F for 12-18 hours until doubled.
4. Turn out onto a lightly floured surface and divide into 12 equal portions. Shape each into a tight ball and arrange in a greased 9×13 pan, barely touching. Proof 2-3 hours until puffy.
5. Create crosses by piping a simple flour-water paste in lines across the buns. Brush tops with beaten egg wash for that gorgeous golden shine.
6. Bake at 375°F for 25-30 minutes until deeply golden and internal temperature reaches 190°F.
7. While still warm, brush generously with heated apricot jam glaze, allowing it to soak into the surface for maximum flavor and shine.

Sourdough Carrot Cake

Ingredients:

• 2½ cups all-purpose flour
• ½ cup sourdough starter discard
• 4 large eggs
• 1½ cups granulated sugar
• 1 cup vegetable oil
• 1 tsp vanilla extract
• 1½ tsp baking soda
• 4 tsp ground cinnamon
• 1 tsp salt
• 3 cups freshly grated carrots
• 1 cup chopped walnuts
• 8 oz cream cheese, softened
• ½ cup butter, softened
• 4 cups powdered sugar

Recipe:

1. Whisk eggs, oil, sugar, vanilla, and sourdough starter in a large bowl until well combined. For overnight fermentation, stop here and refrigerate covered, adding leavening agents before baking.
2. In a separate bowl, combine flour, cinnamon, salt, and baking soda. Grate carrots using the small holes of a box grater for even distribution throughout the batter.
3. Fold dry ingredients into wet mixture until just combined, avoiding overmixing. Gently fold in freshly grated carrots and chopped walnuts, ensuring even distribution.
4. Pour batter into greased 9×13 pan or two 8-inch round pans lined with parchment paper. For cupcakes, divide among 18-24 lined muffin cups.
5. Bake at 350°F for 35-40 minutes (25 minutes for cupcakes) until a toothpick inserted in the center comes out clean and edges pull away slightly.
6. Cool completely in the pan before removing. This step is crucial – frosting a warm cake results in melted, soupy frosting.
7. Beat cream cheese, butter, and powdered sugar until fluffy and smooth. Spread generously over cooled cake for that classic tangy-sweet finish.

Sourdough Lemon Bars

Ingredients:

• 2¾ cups all-purpose flour
• ½ cup sourdough starter discard
• 1 cup butter, melted
• 1 cup powdered sugar
• ½ tsp salt
• 6 large eggs
• 1½ cups granulated sugar
• 1 cup fresh lemon juice
• 2 tbsp lemon zest
• 2 tbsp flour
• Powdered sugar for dusting

Recipe:

1. Preheat oven to 350°F and line a 9×13 pan with parchment paper. Use a food processor to mix butter, powdered sugar, lemon zest, sourdough discard, flour, and salt until a soft dough forms.
2. Press crust mixture firmly into prepared pan, ensuring even distribution and no gaps. Bake pre-crust for 25-30 minutes until lightly golden brown around edges.
3. While the crust bakes, whisk eggs thoroughly in a large bowl, then gradually add granulated sugar until smooth. Stir in fresh lemon juice, zest, flour, and remaining sourdough discard until well combined.
4. Pour lemon filling over warm pre-baked crust immediately after removing from the oven. Return to oven and bake 30-35 minutes until center doesn’t jiggle when gently shaken.
5. Cool completely at room temperature for 1 hour, then refrigerate for at least 2 hours until thoroughly chilled and set.
6. Run a sharp knife under hot water and dry it before cutting into squares for clean cuts. Dust generously with powdered sugar just before serving.
7. Store covered in the refrigerator up to one week for best texture and flavor.

Sourdough Babka with Chocolate or Cinnamon

Ingredients:

• 500g bread flour
• 150g active sourdough starter
• 200ml warm milk
• 100g butter, softened
• 75g sugar
• 2 large eggs
• 1 tsp salt
• 150g dark chocolate, melted (or cinnamon filling)
• 3 tbsp brown sugar
• 2 tsp cinnamon
• Simple syrup for glazing

Recipe:

1. Create sweet levain by mixing 65g flour, 13g sugar, 65g water, and 26g ripe starter in a jar. Let it ripen overnight until doubled and bubbly.
2. Mix flour, milk, eggs, sugar, salt, and levain in a stand mixer until a cohesive dough forms. Gradually add softened butter and knead 10-15 minutes until smooth, glossy, and elastic.
3. Transfer to a bulk container and ferment 2 hours at 75°F with 3-4 stretch and folds spaced 30 minutes apart. Refrigerate 3-4 hours until completely chilled.
4. Roll chilled dough into a 10×24-inch rectangle on a floured surface. Spread filling evenly, leaving a 1-inch border on the far edge.
5. Roll dough tightly into a log, then cut in half lengthwise. Twist the two halves with cut sides facing up to show beautiful swirls.
6. Place twisted loaf in buttered parchment-lined pan. Proof 2-3 hours until puffy and increased in size.
7. Brush with egg wash and bake at 350°F for 40-55 minutes until internal temperature reaches 185-190°F. Brush with simple syrup glaze immediately after baking.

Related: How to Make a Chocolate Babka

Sourdough Sugar Cookies with Pastel Icing

Ingredients:

• 3 cups all-purpose flour
• ½ cup sourdough starter discard
• 1 cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp salt
• 4 cups powdered sugar
• 4-6 tbsp milk
• Food coloring (pastel colors)

Recipe:

1. Cream butter and granulated sugar in a stand mixer for several minutes until light and fluffy. Add eggs one at a time, then vanilla and sourdough discard.
2. Combine flour, baking soda, and salt in a separate bowl. Add dry ingredients to wet mixture one-third at a time, mixing until just incorporated.
3. Form dough into discs, wrap in plastic, and refrigerate at least 2 hours or up to 3 days for optimal flavor development.
4. Roll chilled dough ¼-inch thick on a floured surface. Cut with cookie cutters and place on parchment-lined baking sheets.
5. Bake at 350°F for 10 minutes, removing just before edges start browning to maintain soft texture. Cool completely on wire racks.
6. Make icing by whisking powdered sugar, milk, and vanilla until smooth. Divide into bowls and tint with single drops of food coloring for pastel shades.
7. Dip or spread icing on cooled cookies, adding sprinkles immediately before icing sets. Allow 24 hours for complete drying.

Related: How to Make Sourdough Easter Cookies

Sourdough Cinnamon Rolls (Easter Brunch)

Ingredients:

• 500g bread flour
• 150g active sourdough starter
• 250ml warm milk
• 100g butter, softened
• 75g sugar
• 2 large eggs
• 1 tsp salt
• 150g brown sugar
• 3 tsp cinnamon
• 4 oz cream cheese, softened
• 2 cups powdered sugar

Recipe:

1. Mix active starter, flour, sugar, milk, eggs, and melted oil in a stand mixer until smooth and glossy, passing the windowpane test. This develops proper gluten structure.
2. Place dough in an oiled bowl, cover tightly, and ferment in a warm place 8-12 hours overnight until doubled and pillowy.
3. The next morning, add baking soda, baking powder, and salt to the fermented dough. Mix 5 minutes until well incorporated.
4. Roll dough into a 12×24-inch rectangle on a generously floured surface. Brush with melted butter and sprinkle cinnamon-sugar mixture evenly, leaving a ½-inch border.
5. Roll tightly into a log starting from a long edge. Cut into 12 equal pieces using a sharp knife or dental floss.
6. Arrange in buttered 9×13 pan or cast iron skillet. Proof 1-2 hours until doubled, or refrigerate overnight and bake straight from the fridge.
7. Bake at 400°F for 18-22 minutes until golden and internal temperature reaches 190°F. Cool 5-10 minutes before adding cream cheese icing.

Sourdough Chocolate Lava Cakes (Individual Desserts)

Ingredients:

• 6 oz high-quality dark chocolate, chopped
• 6 tbsp butter
• ½ cup sourdough starter discard
• 2 large eggs
• ¼ cup granulated sugar
• 2 tbsp all-purpose flour
• 2 tbsp cocoa powder
• ¼ tsp vanilla extract
• Pinch of salt
• Butter and cocoa powder for ramekins

Recipe:

1. Preheat oven to 425°F and generously grease four 6-ounce ramekins with butter, then dust with cocoa powder to ensure easy release. Place ramekins on a baking sheet.
2. Combine chocolate and butter in a microwave-safe bowl and melt in 30-second intervals, stirring between each, until completely smooth and glossy.
3. In a separate bowl, beat eggs and sugar with an electric mixer until frothy and light in color, about 3-5 minutes. This creates the proper texture for lava cakes.
4. Add room temperature sourdough starter, vanilla extract, and salt to egg mixture, beating until well blended and smooth.
5. Gently fold the melted chocolate mixture into the egg mixture, then sift in flour and cocoa powder. Mix until just combined, being careful not to overmix the delicate batter.
6. Divide batter evenly among prepared ramekins and bake 8-12 minutes, watching for bubbles around edges while center remains slightly jiggly.
7. Cool in ramekins for 1 minute, then cover each with an inverted dessert plate and carefully flip to unmold. Serve immediately while centers are molten.

Sourdough Berry Cheesecake Bars (Spring-Themed)

Ingredients:

• 2 cups all-purpose flour
• ½ cup sourdough starter discard
• ¾ cup powdered sugar
• ½ cup butter, melted
• ½ tsp salt
• 24 oz cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• ½ cup sour cream
• 1 tsp vanilla extract
• 2 cups mixed berries (raspberries, blueberries)
• ¼ cup berry jam

Recipe:

1. Preheat oven to 350°F and line a 9×13 pan with parchment paper. Whisk flour, powdered sugar, and salt in a large bowl, then mix in melted butter, sourdough discard, and vanilla until dough just comes together.
2. Press crust mixture firmly into prepared pan and bake 20-25 minutes until lightly golden brown around edges. Cool slightly while preparing the filling.
3. Beat softened cream cheese until smooth and creamy, then gradually add granulated sugar, beating until well combined. Add eggs one at a time, then sour cream and vanilla.
4. In a small saucepan, cook 1 cup berries with 2 tbsp sugar over medium heat 5-7 minutes until jammy and slightly thickened. Cool completely.
5. Pour cheesecake filling over warm crust, then dollop berry compote and jam over the surface. Use a knife to create beautiful swirl patterns throughout.
6. Scatter remaining fresh berries over top and bake 40-45 minutes until filling is set but center still has a slight jiggle when gently shaken.
7. Cool at room temperature for 30 minutes, then refrigerate at least 6 hours or overnight until completely set. Cut with a sharp, clean knife for neat squares.

Try These Easter Sourdough Desserts Now

These eight sourdough dessert recipes transform your humble starter into extraordinary sweets that’ll have everyone begging for more. From Easter hot cross buns to molten chocolate lava cakes, you now have the complete arsenal to elevate any occasion. That tangy sourdough flavor creates a next-level taste that makes every dessert unforgettable, plus overnight fermentation works perfectly with your crazy schedule. 

Your leftover discard just became your secret weapon, and here’s the best part – sourdough desserts are way easier than regular recipes and turn out better every time. Get ready to be the star baker everyone’s talking about – your kitchen just became the coolest spot in town.