16 Delicious Sweet Sourdough Bread Recipes

Ready to transform your baking game with a twist of sweetness? Our roundup of 16 Delicious Sweet Sourdough Bread Recipes is your golden ticket to a world where tangy meets sugary in the most delightful ways. Perfect for home cooks looking to impress or simply treat themselves, these recipes promise to add a cozy, homemade touch to any table. Dive in and discover your next baking adventure!

Honey Glazed Sweet Sourdough Bread

Out of all the bread recipes I’ve tried, this honey glazed sweet sourdough stands out for its perfect balance of sweetness and tang.

Ingredients

• 1 cup sourdough starter (active and bubbly works best)
• 3 cups all-purpose flour (I swear by King Arthur for consistency)
• 1/2 cup honey (local honey adds a lovely depth)
• 1/4 cup unsalted butter, melted (European style butter is my favorite here)
• 1 tsp salt (I use fine sea salt for even distribution)
• 1/2 cup warm water (about 110°F to not kill the yeast)

Instructions

1. In a large bowl, mix the sourdough starter, flour, honey, melted butter, salt, and warm water until a shaggy dough forms.
2. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour, but don’t overdo it.
3. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 4 hours, or until doubled in size.
4. Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan. Tip: For a tighter crumb, shape the dough more firmly.
5. Cover and let rise again for 2 hours, or until the dough crowns about 1 inch above the pan.
6. Preheat the oven to 375°F. Bake the bread for 30 minutes, or until golden brown and sounds hollow when tapped. Tip: For a shinier crust, brush the top with melted butter halfway through baking.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Ultimate comfort in every slice, this bread has a soft interior with a slightly crisp crust. Serve it toasted with a smear of butter or as the base for an indulgent French toast.

Cinnamon Sugar Sweet Sourdough Loaf

Delightfully simple, this Cinnamon Sugar Sweet Sourdough Loaf combines the tangy depth of sourdough with the warm sweetness of cinnamon sugar. Perfect for breakfast or a snack, it’s a recipe that promises comfort in every bite.

Ingredients

• 1 cup active sourdough starter (I find a bubbly, fed starter works best for lift)
• 3 cups all-purpose flour (plus extra for dusting)
• 1/2 cup granulated sugar (for that perfect sweetness)
• 1/4 cup melted unsalted butter (extra virgin olive oil can substitute for a lighter taste)
• 2 tbsp ground cinnamon (the heart of the flavor)
• 1 tsp salt (balances the sweetness)
• 1 cup warm water (about 110°F, to activate the yeast)

Instructions

1. In a large bowl, mix the sourdough starter, warm water, and sugar until the sugar dissolves.
2. Gradually add the flour and salt, stirring until a shaggy dough forms. Tip: Let the dough rest for 30 minutes to hydrate the flour.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 4-6 hours, or until doubled in size. Tip: A slightly warm oven (turned off) speeds up rising.
5. Punch down the dough and roll it out on a floured surface into a rectangle.
6. Brush the melted butter over the dough, then sprinkle evenly with cinnamon and sugar.
7. Roll the dough tightly from the long side, pinch the seam to seal, and place in a loaf pan.
8. Cover and let rise for another 1-2 hours, until puffy. Tip: For a glossy finish, brush the top with a little more butter before baking.
9. Preheat the oven to 375°F and bake for 30-35 minutes, until golden brown and sounds hollow when tapped.

Perfectly tender inside with a crispy, sugary crust, this loaf is a dream toasted with butter. Try it sliced thick for French toast or simply enjoy as is with your morning coffee.

Maple Pecan Sweet Sourdough Rolls

Get ready to bake these irresistible Maple Pecan Sweet Sourdough Rolls. Perfect for breakfast or a snack, they’re a delightful twist on classic sourdough.

Ingredients

• 1 cup active sourdough starter (I like mine bubbly and just fed)
• 1/2 cup pure maple syrup (the darker, the better for depth of flavor)
• 1/4 cup unsalted butter, melted (cooled slightly to avoid cooking the eggs)
• 2 large eggs (room temp blends smoother)
• 3 1/2 cups all-purpose flour (plus extra for dusting)
• 1 tsp salt (I prefer fine sea salt for even distribution)
• 1/2 cup chopped pecans (toasted for extra crunch)

Instructions

1. In a large bowl, mix sourdough starter, maple syrup, melted butter, and eggs until well combined.
2. Gradually add flour and salt, stirring until a sticky dough forms. Tip: Don’t overmix to keep the rolls tender.
3. Fold in chopped pecans gently to distribute evenly throughout the dough.
4. Cover the bowl with a damp towel and let rise in a warm place for 4 hours, or until doubled in size.
5. Preheat oven to 375°F and line a baking sheet with parchment paper.
6. Turn dough onto a floured surface and divide into 12 equal pieces. Shape each into a smooth ball. Tip: Wet your hands slightly to prevent sticking.
7. Place rolls on the prepared baking sheet, spacing 2 inches apart. Let rest for 30 minutes.
8. Bake for 20-25 minutes, or until golden brown. Tip: Tap the bottom of a roll; it should sound hollow when done.

Lightly brush warm rolls with extra maple syrup for a glossy finish. The texture is soft inside with a slight crunch from pecans. Serve them warm with a dollop of whipped cream for an extra treat.

Chocolate Chip Sweet Sourdough Bread

Let’s dive straight into making this Chocolate Chip Sweet Sourdough Bread. It’s a perfect blend of tangy and sweet, with a texture that’s irresistibly soft inside and slightly crisp outside.

Ingredients

• 1 cup active sourdough starter (I like mine bubbly and just fed)
• 3 cups all-purpose flour (unbleached works best for flavor)
• 1/2 cup granulated sugar (for that sweet contrast)
• 1/2 tsp salt (balances the sweetness)
• 1/2 cup whole milk, lukewarm (about 110°F, to activate the yeast)
• 1/4 cup unsalted butter, melted (adds richness)
• 1 large egg, room temperature (for better incorporation)
• 1 cup chocolate chips (semi-sweet is my go-to)

Instructions

1. In a large bowl, mix the sourdough starter, flour, sugar, and salt until just combined.
2. Add the lukewarm milk, melted butter, and egg. Stir until a sticky dough forms.
3. Fold in the chocolate chips evenly throughout the dough.
4. Cover the bowl with a damp cloth and let it rise at room temperature for 4 hours, or until doubled in size.
5. Preheat your oven to 375°F and grease a 9×5 inch loaf pan.
6. Transfer the dough to the prepared pan, smoothing the top with a wet spatula.
7. Bake for 45 minutes, or until the top is golden brown and a toothpick comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Now, the bread boasts a moist crumb studded with melty chocolate chips, and a crust that’s just the right amount of chewy. Try toasting a slice and slathering it with butter for an extra indulgent treat.

Orange Zest Sweet Sourdough Buns

Orange zest sweet sourdough buns bring a bright, citrusy twist to your baking routine. Perfect for breakfast or a snack, they’re surprisingly simple to make.

Ingredients

• 1 cup sourdough starter (fed and bubbly for best results)
• 3 cups all-purpose flour (I like to use King Arthur for consistent quality)
• 1/2 cup sugar (granulated works fine, but cane sugar adds a nice depth)
• 1/2 tsp salt (sea salt is my preference for its clean taste)
• 1/2 cup milk (whole milk makes them extra tender)
• 1/4 cup unsalted butter, melted (cooled slightly to avoid cooking the eggs)
• 1 large egg (room temperature blends more smoothly)
• 2 tbsp orange zest (from about 2 oranges, zest them finely for maximum flavor)
• 1 tsp vanilla extract (pure extract makes a difference here)

Instructions

1. In a large bowl, mix the sourdough starter, flour, sugar, and salt until just combined.
2. Add the milk, melted butter, egg, orange zest, and vanilla extract. Mix until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and divide into 12 equal pieces. Shape each into a smooth ball.
6. Place the balls on a parchment-lined baking sheet, cover, and let rise for another 30 minutes.
7. Preheat the oven to 375°F (190°C) during the last 10 minutes of the second rise.
8. Bake for 20-25 minutes, until golden brown and sound hollow when tapped.
9. Let cool on a wire rack before serving. Tip: Brushing with melted butter right out of the oven adds a lovely sheen.

Light and fluffy with a crisp exterior, these buns are bursting with orange flavor. Serve them warm with a dollop of clotted cream for an indulgent treat.

Vanilla Bean Sweet Sourdough Bread

Baking this Vanilla Bean Sweet Sourdough Bread fills your kitchen with an irresistible aroma. It’s a perfect blend of tangy sourdough and sweet vanilla, ideal for breakfast or dessert.

Ingredients

– 1 cup active sourdough starter (I like mine bubbly and just fed)
– 3 1/2 cups all-purpose flour (King Arthur is my favorite for consistency)
– 1/2 cup granulated sugar (for that sweet touch)
– 1 tsp salt (sea salt adds a nice depth)
– 1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract in a pinch)
– 1/2 cup whole milk, lukewarm (not hot, to keep the yeast happy)
– 1/4 cup unsalted butter, melted (I always go for European-style for richer flavor)
– 1 large egg, room temperature (it blends better when not cold)

Instructions

1. In a large bowl, mix the sourdough starter, flour, sugar, salt, and vanilla bean seeds until just combined.
2. Add the lukewarm milk, melted butter, and room temperature egg to the dry ingredients. Mix until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic. Tip: If the dough sticks, add a little more flour, but don’t overdo it.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 4-6 hours, until doubled in size. Tip: An oven with the light on creates the perfect warm environment.
5. Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan.
6. Cover and let rise again for 2-3 hours, until puffy. Tip: The dough should spring back slowly when poked.
7. Preheat your oven to 375°F. Bake the bread for 35-40 minutes, until golden brown and sounds hollow when tapped.

The crust is golden and slightly crisp, while the inside stays soft and fluffy with specks of vanilla. Try toasting a slice and topping it with honey butter for an extra treat.

Blueberry Lemon Sweet Sourdough Muffins

Absolutely everyone needs a go-to muffin recipe, and this one combines tangy lemon with sweet blueberries in a sourdough base for a delightful twist.

Ingredients

• 1 cup sourdough starter (unfed is fine, but bubbly adds nice lift)
• 1/2 cup sugar (I like organic cane for its subtle molasses hint)
• 1/3 cup melted butter (cooled slightly to avoid cooking the eggs)
• 1 large egg (room temp blends smoother)
• 1 tsp vanilla extract (the real deal, please)
• 1 tbsp lemon zest (about 1 medium lemon, zest before juicing)
• 2 tbsp lemon juice (freshly squeezed packs the best punch)
• 1 1/2 cups all-purpose flour (scooped and leveled to avoid dense muffins)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1 tsp baking soda (make sure it’s fresh for maximum rise)
• 1 cup fresh blueberries (tossed in a tbsp of flour to prevent sinking)

Instructions

1. Preheat oven to 375°F. Line a muffin tin with papers or grease well.
2. In a large bowl, whisk sourdough starter, sugar, butter, egg, and vanilla until smooth.
3. Stir in lemon zest and juice. The mix will look curdled but that’s okay.
4. In another bowl, sift together flour, salt, and baking soda to ensure even distribution.
5. Gently fold dry ingredients into wet until just combined. Overmixing leads to tough muffins.
6. Toss blueberries with a tbsp of flour, then fold into batter. This keeps them from sinking.
7. Divide batter evenly among 12 muffin cups, filling each about 2/3 full.
8. Bake for 18-22 minutes, until tops are golden and a toothpick comes out clean.
9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Soft and tender with a slight chew from the sourdough, these muffins burst with juicy blueberries and bright lemon. Serve warm with a dab of butter or alongside your morning coffee for a real treat.

Apple Cinnamon Sweet Sourdough Bread

Every baker needs a go-to sweet bread recipe, and this Apple Cinnamon Sweet Sourdough Bread is it. Perfect for breakfast or a snack, it’s a crowd-pleaser with minimal fuss.

Ingredients

• 1 cup active sourdough starter (I find a bubbly starter works best for lift)
• 3 cups all-purpose flour (unbleached gives a nicer texture)
• 1/2 cup granulated sugar (for just the right sweetness)
• 1 tsp salt (sea salt adds a subtle depth)
• 1/2 cup whole milk (warmed to about 110°F to activate the yeast)
• 1/4 cup unsalted butter, melted (I prefer European-style for richer flavor)
• 2 large eggs (room temp eggs blend more smoothly)
• 2 medium apples, peeled and diced (Honeycrisp are my favorite for sweetness and crunch)
• 2 tsp ground cinnamon (for that warm, spicy kick)

Instructions

1. In a large bowl, mix the sourdough starter, flour, sugar, and salt until just combined.
2. Add the warmed milk and melted butter to the bowl, stirring to incorporate.
3. Beat in the eggs one at a time, ensuring each is fully mixed in before adding the next.
4. Fold in the diced apples and cinnamon until evenly distributed throughout the batter.
5. Cover the bowl with a damp towel and let it rise in a warm place for 4 hours, or until doubled in size.
6. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
7. Transfer the dough to the prepared pan, smoothing the top with a wet spatula.
8. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
9. Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Crumb is tender with pockets of soft apple, and the cinnamon swirls through every bite. Serve toasted with a smear of butter or as the base for a decadent bread pudding.

Pumpkin Spice Sweet Sourdough Loaf

Unleash the cozy flavors of fall with this Pumpkin Spice Sweet Sourdough Loaf. It’s a perfect blend of tangy sourdough and warm spices, ideal for breakfast or a snack.

Ingredients

• 1 cup pumpkin puree (homemade or canned, but I swear by homemade for depth of flavor)
• 1/2 cup warm water (about 110°F, just right to wake up the yeast)
• 1/4 cup honey (local if you can, it adds a subtle floral note)
• 1/4 cup unsalted butter, melted (I like to brown mine for a nutty twist)
• 1 tsp vanilla extract (the real deal, no imitations)
• 3 cups all-purpose flour (I sometimes swap in 1/2 cup whole wheat for heartiness)
• 1 tsp salt (sea salt flakes are my secret weapon)
• 1/2 tsp active dry yeast (fresh yeast works too, just double the amount)
• 2 tsp pumpkin spice mix (store-bought or your own blend, I add an extra pinch of cardamom)

Instructions

1. In a large bowl, mix pumpkin puree, warm water, honey, melted butter, and vanilla extract until smooth.
2. Add flour, salt, yeast, and pumpkin spice mix to the wet ingredients. Stir until a shaggy dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: If the dough sticks, add flour a tablespoon at a time.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough and shape it into a loaf. Place in a greased 9×5 inch loaf pan. Tip: For a decorative touch, score the top with a sharp knife.
6. Cover and let rise again for 45 minutes. Preheat oven to 375°F during the last 15 minutes.
7. Bake for 30-35 minutes until golden brown and sounds hollow when tapped. Tip: Brush with melted butter right out of the oven for a glossy finish.

Crumb is tender with a slight chew, and the spice notes shine without overpowering. Serve toasted with a smear of cream cheese or as the base for an epic French toast.

Banana Nut Sweet Sourdough Bread

Just when you thought sourdough couldn’t get any better, this Banana Nut Sweet Sourdough Bread comes along. It’s a game-changer for breakfast or dessert.

Ingredients

• 1 cup ripe bananas, mashed (the spottier, the better for sweetness)
• 1/2 cup walnuts, chopped (toast them for extra crunch)
• 1/2 cup sourdough starter, active and bubbly (I feed mine the night before)
• 1/4 cup honey (local if you can, for that floral hint)
• 1/4 cup unsalted butter, melted (cooled slightly to avoid cooking the eggs)
• 2 large eggs, room temp (they mix in smoother)
• 1 tsp vanilla extract (pure, not imitation)
• 2 cups all-purpose flour (I sometimes swap half for whole wheat)
• 1 tsp baking soda (make sure it’s fresh for maximum rise)
• 1/2 tsp salt (fine sea salt dissolves evenly)

Instructions

1. Preheat your oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a large bowl, mix mashed bananas, sourdough starter, honey, melted butter, eggs, and vanilla extract until smooth.
3. Tip: Use a whisk for a smoother batter, but don’t overmix.
4. Add flour, baking soda, and salt to the wet ingredients. Stir until just combined.
5. Fold in chopped walnuts gently to keep the bread light.
6. Tip: Reserve a few walnuts to sprinkle on top before baking for a pretty finish.
7. Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick comes out clean.
9. Tip: Cover with foil halfway through if the top is browning too quickly.
10. Let cool in the pan for 10 minutes, then transfer to a wire rack.

Absolutely moist with a tender crumb, this bread is packed with banana flavor and nutty bits. Serve warm with a smear of butter or toasted with a drizzle of honey for an extra treat.

Raspberry Almond Sweet Sourdough Rolls

Raspberry almond sweet sourdough rolls bring a delightful twist to your morning routine. These rolls are perfect for those who love a tangy yet sweet start to their day.

Ingredients

• 1 cup sourdough starter (active and bubbly works best)
• 3 cups all-purpose flour (I like to use King Arthur for consistency)
• 1/2 cup granulated sugar (for that perfect sweetness)
• 1/2 tsp salt (balances the flavors)
• 1/2 cup unsalted butter, melted (I prefer European-style for richness)
• 2 large eggs (room temperature blends better)
• 1 cup fresh raspberries (frozen works in a pinch, but fresh is ideal)
• 1/2 cup sliced almonds (toasted adds extra crunch)
• 1 tsp vanilla extract (pure vanilla makes a difference)

Instructions

1. In a large bowl, mix sourdough starter, flour, sugar, and salt until just combined.
2. Add melted butter and eggs to the mixture, stirring until a dough forms.
3. Fold in raspberries and almonds gently to avoid crushing the berries.
4. Cover the bowl with a damp cloth and let rise at room temperature for 4 hours, or until doubled in size.
5. Preheat oven to 375°F and line a baking sheet with parchment paper.
6. Divide dough into 12 equal parts, shaping each into a roll. Place on the baking sheet.
7. Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
8. Brush tops with melted butter right out of the oven for a glossy finish.

These rolls have a soft interior with a slight chew, thanks to the sourdough. The raspberries add a burst of tartness, while the almonds provide a satisfying crunch. Serve warm with a dollop of clotted cream for an indulgent treat.

Caramelized Onion Sweet Sourdough Bread

Oven-baked goodness meets sweet and savory in this caramelized onion sweet sourdough bread. Perfect for those who appreciate a complex flavor profile in their homemade bread.

Ingredients

– 1 cup sourdough starter (fed and bubbly for best results)
– 3 cups bread flour (I swear by King Arthur for consistency)
– 1 tbsp sugar (a little sweetness to balance the onions)
– 1 tsp salt (don’t skimp, it’s key for flavor)
– 1 cup warm water (around 110°F, just right to activate the yeast)
– 2 large onions, thinly sliced (yellow onions work best for caramelizing)
– 2 tbsp unsalted butter (for that rich, caramelized goodness)
– 1 tbsp olive oil (extra virgin is my go-to for flavor)

Instructions

1. In a large skillet over medium heat, melt butter with olive oil. Add sliced onions. Cook for 20 minutes, stirring occasionally, until deeply golden. Tip: Lower heat if onions are browning too quickly.
2. In a large bowl, mix sourdough starter, bread flour, sugar, and salt. Gradually add warm water, stirring until a shaggy dough forms. Tip: Dough should be tacky but not sticky.
3. Knead dough on a floured surface for 10 minutes until smooth and elastic. Tip: Windowpane test ensures gluten development.
4. Fold in caramelized onions until evenly distributed. Let dough rise in a greased bowl, covered, for 4 hours at room temperature.
5. Preheat oven to 450°F with a Dutch oven inside for 30 minutes. Shape dough into a round, score the top, and bake covered for 30 minutes. Uncover and bake for 15 more minutes until crust is deep golden.
Aromatic and richly flavored, this bread boasts a crispy crust with a tender, onion-studded interior. Serve warm with a smear of butter or as the base for an epic sandwich.

Coconut Lime Sweet Sourdough Loaf

Venture into a tropical twist on classic sourdough with this Coconut Lime Sweet Sourdough Loaf. It’s a vibrant, tangy-sweet bread that brings a burst of sunshine to any table.

Ingredients

– 1 cup active sourdough starter (I find a bubbly, just-fed starter works best)
– 1/2 cup coconut milk (full-fat for richness)
– 1/4 cup honey (local if you can, for a subtle floral note)
– 2 cups bread flour (high-protein flour gives the best rise)
– 1/2 tsp sea salt (I like the slight crunch of flaky salt)
– Zest of 1 lime (organic limes are best for zesting)
– 1/4 cup shredded coconut (toasted for extra flavor)
– 1 tbsp coconut oil (melted, for a tender crumb)

Instructions

1. In a large bowl, mix the sourdough starter, coconut milk, and honey until well combined.
2. Add the bread flour and sea salt to the wet ingredients, stirring until a shaggy dough forms.
3. Knead the dough on a floured surface for 10 minutes, until smooth and elastic.
4. Cover the dough with a damp towel and let it rise at room temperature (75°F) for 4 hours, until doubled in size.
5. Gently fold in the lime zest and shredded coconut, being careful not to deflate the dough.
6. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan.
7. Let the dough rise again for 2 hours, until it peeks just above the pan’s rim.
8. Preheat your oven to 375°F and brush the loaf’s top with melted coconut oil.
9. Bake for 35 minutes, until the crust is golden and the loaf sounds hollow when tapped.
10. Cool on a wire rack for at least 30 minutes before slicing.

Now, enjoy the loaf’s moist interior, flecked with coconut and bright lime. Perfect toasted with butter or as a base for exotic French toast.

Strawberry Rhubarb Sweet Sourdough Bread

A delightful twist on classic sourdough, this Strawberry Rhubarb Sweet Sourdough Bread combines tangy and sweet flavors in every slice. Perfect for breakfast or a snack, it’s a must-try for sourdough enthusiasts.

Ingredients

– 1 cup active sourdough starter (I like mine bubbly and just fed) – 3 cups all-purpose flour (unbleached works best) – 1/2 cup granulated sugar (adjust if you prefer less sweet) – 1 tsp salt (sea salt adds a nice touch) – 1/2 cup chopped rhubarb (fresh is ideal, but frozen works in a pinch) – 1/2 cup diced strawberries (ripe and juicy) – 1/2 cup warm water (about 110°F to keep the yeast happy) – 2 tbsp unsalted butter, melted (for that rich flavor)

Instructions

1. In a large bowl, mix the sourdough starter, flour, sugar, and salt until just combined. 2. Gradually add warm water, stirring until a sticky dough forms. 3. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour. 4. Cover the dough with a damp cloth and let it rise in a warm place for 4 hours, or until doubled in size. 5. Gently fold in the chopped rhubarb and strawberries, being careful not to deflate the dough too much. 6. Transfer the dough to a greased loaf pan and let it rise again for 1 hour. Tip: A quick rise in a slightly warmed oven can speed this up. 7. Preheat your oven to 375°F and bake the bread for 35-40 minutes, or until golden brown. Tip: Tap the bottom of the loaf; it should sound hollow when done. 8. Brush the top with melted butter right after baking for a glossy finish. The bread has a crisp crust with a soft, tangy interior, studded with pockets of sweet fruit. Serve warm with a dollop of whipped cream for an extra treat.

Peach Cobbler Sweet Sourdough Muffins

Oven-fresh Peach Cobbler Sweet Sourdough Muffins blend summer peaches with tangy sourdough for a twist on classic cobbler. Perfect for breakfast or dessert, they’re a must-try.

Ingredients

• 1 cup sourdough starter (unfed is fine, but bubbly adds nice lift)
• 2 cups all-purpose flour (I like King Arthur for consistent results)
• 1/2 cup granulated sugar (adjust to taste if peaches are very sweet)
• 1/2 tsp salt (sea salt adds a nice crunch)
• 1 tsp baking soda (freshness matters here)
• 1 cup diced peaches (ripe but firm, skins on for texture)
• 1/2 cup melted butter (unsalted lets you control the saltiness)
• 1 large egg (room temp blends smoother)
• 1 tsp vanilla extract (real stuff, not imitation)

Instructions

1. Preheat oven to 375°F. Line a muffin tin with papers or grease well.
2. In a large bowl, whisk sourdough starter, melted butter, egg, and vanilla until smooth.
3. Add flour, sugar, salt, and baking soda to the wet ingredients. Stir just until combined; overmixing toughens muffins.
4. Fold in diced peaches gently to distribute evenly without crushing.
5. Divide batter evenly among 12 muffin cups, filling each 3/4 full.
6. Bake for 20-25 minutes, until tops are golden and a toothpick comes out clean.
7. Cool in pan for 5 minutes, then transfer to a wire rack.

Golden and slightly crisp on top, these muffins are moist inside with pockets of sweet peach. Serve warm with a dollop of whipped cream or a drizzle of honey for extra indulgence.

Dark Chocolate Sweet Sourdough Bread

Who says you can’t have chocolate for breakfast? This Dark Chocolate Sweet Sourdough Bread combines the tangy depth of sourdough with the rich, indulgent flavor of dark chocolate.

Ingredients

• 1 cup active sourdough starter (I like mine fed with whole wheat flour for extra depth)
• 3/4 cup warm water (around 110°F to wake the yeast up nicely)
• 3 cups bread flour (the high protein content gives it a great chew)
• 1/2 cup cocoa powder (go for the dark, unsweetened kind for maximum chocolateyness)
• 1/2 cup brown sugar (packed, because we’re not skimping on sweetness here)
• 1 tsp salt (I use sea salt for a cleaner taste)
• 1/2 cup dark chocolate chips (the bigger, the better for those molten pockets)
• 2 tbsp olive oil (extra virgin, for a fruity note that complements the chocolate)

Instructions

1. In a large bowl, mix the sourdough starter, warm water, and olive oil until combined.
2. Add the bread flour, cocoa powder, brown sugar, and salt. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 10 minutes, until smooth and elastic. Tip: If the dough sticks, dust with a bit more flour, but don’t overdo it.
4. Fold in the dark chocolate chips evenly throughout the dough.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 4 hours, or until doubled in size.
6. Preheat your oven to 375°F. Shape the dough into a loaf and place it in a greased loaf pan.
7. Bake for 35 minutes, or until the top is crackly and a toothpick comes out clean. Tip: For a shiny crust, brush the top with a little milk before baking.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Resist cutting into it too soon; it needs time to set.

You’ll love the contrast between the crisp crust and the soft, chocolate-laden interior. Try it toasted with a smear of almond butter for a next-level breakfast.

Conclusion

Variety is the spice of life, and our roundup of 16 Delicious Sweet Sourdough Bread Recipes offers just that! From classic favorites to innovative twists, there’s something for every home cook to explore. We’d love to hear which recipes you try and adore. Don’t forget to share your baking adventures in the comments and pin your favorites on Pinterest for others to discover. Happy baking!

Bella Bacinos