Discover a variety of delicious sourdough desserts, from rich sourdough brownies to fruity cobblers. Let’s make your sourdough discard into sweet treats today, the best sourdough dessert recipes.
Before I started my culinary arts studies at university, I always thought sourdough was just for bakes and pizza. But as I experimented more, I discovered a whole new world of flavors that can truly elevate dessert taste. That’s when I realized that sourdough dessert recipes are the perfect way to explore the versatility of this ingredient. Sourdough, which most people use for bread, actually brings a unique texture and rich, complex flavor to desserts, thanks to its natural fermentation. It’s not just about making great baked goods, it’s the secret to desserts that are both rich in flavor and light on the stomach. In this article, I’m excited to share 4 sourdough dessert recipes with you. I’ll guide you step by step, showing you how this incredible ingredient can completely change your favorite desserts. Trust me, you’ll start seeing sourdough in a whole new way!
How to make sourdough
When I start preparing sourdough , I like to pay close attention to the fermentation process because I believe natural yeast is what gives the dough its unique flavor. Personally, I prefer to let the dough ferment for a longer period because it helps develop a better flavor. Natural fermentation isn’t just a process to make the dough; it’s the part that makes sourdough special, as it adds a tangy yet light taste. Once the dough gains its unique texture and the fermentation process is complete, I can shape it as I wish. I believe this stage is the most exciting because it gives everyone the opportunity to create different shapes based on their taste or purpose. It’s one of my favorite steps, as I enjoy making baked goods that suit my own fancies.
What makes these sourdough desserts recipes so special
Unique Flavor: these sourdough desserts bring a whole new level of flavor, thanks to the natural fermentation process that creates a deep, satisfying taste you won’t find in regular sweets.
Customizable: whether it’s adding chocolate chips to your cookies, nuts to brownies, or berries to pancakes, these recipes let you get creative and make them your own.
Light and Rich: these desserts are easy on the stomach and have a soft, fluffy texture that’s perfectly satisfying.
What desserts can you make with sourdough?
Sourdough brownie has a fudgy, dense texture with a deep chocolate flavor. The sourdough starter adds a slight tang, balancing the sweetness of brown sugar and cocoa. Similarly, a sourdough chocolate cake takes on a moist crumb, making every bite rich and decadent.
For a softer option, sourdough muffins bring a tender bite, working well with warm spices like cinnamon and brown sugar. A swirl of cream cheese can add a creamy contrast, making them even more indulgent. Sourdough cinnamon rolls develop a deeper flavor than traditional ones, with the fermentation enhancing their soft, fluffy layers.
A classic cobbler gets a creative twist with sourdough, where the slightly tangy biscuit topping pairs perfectly with caramelized fruit. This balance between tart and sweet makes for an irresistible contrast.
Even traditional sourdough bread can be transformed into a dessert with the right approach. A thick slice, toasted and slathered with brown sugar and cinnamon butter, becomes an easy treat. Making it into bread pudding with cream cheese and warm spices transforms it into something even more indulgent.
From brownies to cobblers, sourdough desserts offer a deeper, more complex flavor while keeping a soft, satisfying texture.
If you enjoy experimenting in the kitchen, you might also like 5 Easy Recipes for Thrifty Cooking. It’s filled with simple, delicious meals that make cooking at home easier and more accessible!
Sourdough Brownies
Ingredients
- ½ cup unsalted butter, melted
- ½ cup vegetable oil
- 1 ½ cups granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sourdough discard (100% hydration)
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup all-purpose flour
- ½ cup chocolate chips or chunks
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch (20×20 cm) baking pan with parchment paper.
- In a large mixing bowl, whisk together melted butter, oil, granulated sugar, and brown sugar until smooth.
- Add eggs and vanilla, beating until the mixture is light and slightly thickened (about 1–2 minutes).
- Stir in the sourdough discard until fully combined.
- Sift in cocoa powder, salt, and baking powder. Mix until just incorporated.
- Fold in the flour gently, being careful not to overmix.
- Stir in the chocolate chips or chunks.
- Pour the batter into the prepared pan, smoothing the top.
- Bake for 30–35 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Cool completely in the pan before cutting into 10 squares.
Notes
Sourdough muffins
Ingredients
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sourdough discard
- ½ cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mix-ins (blueberries, chocolate chips, or nuts – optional)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
- In a large bowl, whisk together melted butter, sugar, eggs, and vanilla until smooth.
- Stir in the sourdough discard and milk until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually fold dry ingredients into the wet mixture until just combined (do not overmix).
- If using mix-ins, gently fold them in.
- Divide batter evenly into muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
Classic Fruit Cobbler
Ingredients
For the Fruit Filling:
- 6 cups mixed fruit (such as peaches, berries, or apples)
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon optional
For the Biscuit Topping:
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ¾ cup buttermilk (or regular milk)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish or similar-sized pan.
- Prepare the fruit filling: In a large bowl, combine mixed fruit, sugar, lemon juice, cornstarch, vanilla extract, and cinnamon. Toss until evenly mixed. Pour the fruit mixture into the prepared baking dish.
- Prepare the biscuit topping: In a separate bowl, whisk together flour, sugar, baking powder, and salt. Add cold cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in buttermilk (or regular milk) until just combined. The batter will be thick.
- Assemble the cobbler: Drop spoonfuls of the biscuit topping over the fruit filling, leaving some gaps between the spoonfuls.
- Bake for 40–45 minutes, or until the topping is golden brown and the fruit filling is bubbling.
- Allow the cobbler to cool slightly before serving.
Bread Pudding
Ingredients
For the Bread Pudding:
- 4 cups sourdough bread cubes (preferably day-old bread)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup raisins or chocolate chips
- 2 tablespoons unsalted butter, melted
For the Sauce (optional but recommended):
- 1 cup heavy cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch (23×23 cm) baking dish or similar-sized pan.
- Prepare the bread pudding: In a large mixing bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
- Add the bread cubes to the egg mixture, pressing them down so they soak up the liquid. Let it sit for 10–15 minutes, allowing the bread to absorb the mixture.
- Stir in the raisins or chocolate chips, if using.
- Pour the mixture into the prepared baking dish. Drizzle the melted butter over the top.
- Bake for 40–45 minutes, or until the pudding is golden brown on top and a knife inserted in the center comes out clean.
- While the bread pudding is baking, prepare the sauce: In a small saucepan, combine the heavy cream and sugar. Heat over medium heat until it begins to simmer, stirring occasionally. Remove from heat and stir in the vanilla extract.
- Serve the bread pudding warm with the optional sauce drizzled over the top.
