25+ Must-Try Crockpot Sourdough Bread Recipes for Every Palate

Sourdough bread has captivated food enthusiasts and home bakers alike with its delightful tang and chewy texture.

Traditionally, making sourdough can be a time-consuming endeavor that involves hours of kneading, rising, and baking.

However, with the rise of the slow cooker, you can enjoy the rich, complex flavors of sourdough bread with significantly less effort. Enter the world of crockpot sourdough bread recipes!

These recipes harness the gentle heat of a crockpot, allowing the dough to rise and bake to perfection while you go about your day.

Whether you’re a seasoned sourdough baker or a beginner looking to try your hand at bread-making, this collection of 25+ crockpot sourdough bread recipes will inspire you to fill your home with the irresistible aroma of freshly baked bread.

From savory herbed loaves to sweet cinnamon raisin versions, there’s something here for everyone.

25+ Must-Try Crockpot Sourdough Bread Recipes for Every Palate

With these 25+ crockpot sourdough bread recipes at your fingertips, you can enjoy the unique flavors and textures of sourdough without the usual labor.

The slow cooker not only simplifies the process but also enhances the bread’s taste and moisture content, resulting in loaves that are beautifully rustic and satisfying.

Whether you’re preparing a hearty dinner bread, a sweet treat for breakfast, or a savory snack, these recipes will allow you to explore the wonderful world of sourdough in a new and accessible way.

So roll up your sleeves, get creative with flavors, and enjoy the delicious rewards of your homemade sourdough!

Rustic Crockpot Sourdough

This rustic crockpot sourdough bread recipe is a beginner-friendly approach that yields a crusty, aromatic loaf with a hint of tang. The crockpot creates a steamy environment perfect for achieving that signature chewy crust and airy crumb. It’s ideal for serving alongside soups, slicing for sandwiches, or simply enjoying with a pat of butter.

Ingredients:

• 1 cup active sourdough starter
• 3 cups bread flour
• 1 1/2 cups water
• 1 1/2 tsp salt

Instructions:

1. In a large bowl, combine the active sourdough starter, water, and bread flour. Stir until just combined. Let sit for 30 minutes to allow the flour to hydrate.
2. Add the salt and knead for 5-7 minutes until smooth and elastic.
3. Cover and let the dough rise in a warm spot for 3-4 hours or until it has doubled in size.
4. Line the crockpot with parchment paper and gently transfer the dough into the pot.
5. Cover and cook on high for 2-3 hours. Check for doneness by tapping the bread’s surface—it should sound hollow when fully baked.
6. Carefully remove from the crockpot and cool before slicing.

This rustic crockpot sourdough bread is a wonderful introduction to slow-cooked bread, offering a crunchy crust and a pillowy crumb. It’s versatile, simple, and makes for an impressive homemade loaf with minimal effort. Enjoy it fresh or toast it the next day!

Herbed Garlic Crockpot Sourdough

This herbed garlic sourdough bread brings out the aromatic richness of fresh herbs and garlic, creating a beautifully fragrant loaf with a slight sour tang. Perfect for dinners, this bread can be sliced as a flavorful base for bruschetta or served alongside pasta for a Mediterranean-inspired meal.

Ingredients:

• 1 cup active sourdough starter
• 3 cups all-purpose flour
• 1 1/2 cups water
• 1 1/2 tsp salt
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped

Instructions:

1. In a large bowl, mix the sourdough starter, flour, and water until just combined. Let sit for 30 minutes.
2. Add the salt, minced garlic, rosemary, and thyme. Knead for about 5 minutes until smooth.
3. Cover and let the dough rise in a warm place for 3-4 hours, or until doubled.
4. Line the crockpot with parchment paper and carefully transfer the dough in.
5. Cover and cook on high for 2-3 hours, checking after 2 hours to see if the top is firm.
6. Once done, remove from the crockpot, let cool, and slice.

This herbed garlic crockpot sourdough is an inviting bread that combines sourdough’s natural tang with the rich flavors of garlic and fresh herbs. It’s a crowd-pleaser that elevates any meal with its enticing aroma and soft, flavorful crumb.

Honey Whole Wheat Crockpot Sourdough

For a healthier twist on sourdough, this honey whole wheat version is subtly sweet with a hearty texture. The crockpot’s slow cooking preserves the honey’s flavor while allowing the wheat flour to develop deep, nutty undertones, resulting in a bread that’s perfect for breakfast spreads or hearty sandwiches.

Ingredients:

• 1 cup active sourdough starter
• 1 1/2 cups whole wheat flour
• 1 1/2 cups bread flour
• 1 1/2 cups water
• 2 tbsp honey
• 1 1/2 tsp salt

Instructions:

1. In a mixing bowl, combine sourdough starter, water, honey, and both types of flour until just mixed. Let the dough rest for 30 minutes.
2. Add salt and knead for 5 minutes until smooth and elastic.
3. Cover and let rise for 3-4 hours, or until doubled in size.
4. Line the crockpot with parchment paper and place the dough inside.
5. Cover and cook on high for 2-3 hours, checking to ensure the bread has cooked through.
6. Remove from the crockpot, let cool, and slice to serve.

The honey whole wheat crockpot sourdough offers a delightful balance of earthy whole wheat and subtle sweetness from honey. It’s a nutrient-rich bread that brings a wholesome twist to traditional sourdough, and it’s especially satisfying when paired with your favorite nut butter or cheese spread.

Crockpot Olive Sourdough Bread

This crockpot olive sourdough bread combines the classic tang of sourdough with the savory, briny flavors of olives. It’s a fantastic bread for dipping in olive oil or serving alongside Mediterranean dishes. The crockpot method enhances the bread’s natural moisture, creating a chewy crumb and a crusty exterior.

Ingredients:

• 1 cup active sourdough starter
• 3 cups bread flour
• 1 1/2 cups water
• 1 1/2 tsp salt
• 1 cup pitted black or green olives, chopped

Instructions:

1. In a mixing bowl, combine sourdough starter, bread flour, and water. Stir until just combined and let it rest for 30 minutes.
2. Add salt and knead for about 5 minutes until the dough is smooth and elastic.
3. Gently fold in the chopped olives until evenly distributed.
4. Cover and let the dough rise in a warm place for 3-4 hours, or until doubled in size.
5. Line your crockpot with parchment paper, then place the dough inside.
6. Cover and cook on high for 2-3 hours until the bread is fully cooked. Remove and let it cool before slicing.

This olive sourdough bread offers a robust flavor that pairs beautifully with charcuterie boards, fresh salads, or pasta dishes. The olives add complexity and depth, making each slice deliciously savory and satisfying.

Crockpot Cinnamon Raisin Sourdough

For those who enjoy a touch of sweetness in their bread, this cinnamon raisin sourdough recipe is perfect. The natural fermentation gives it a mild tang, while cinnamon and raisins add warmth and sweetness. It’s a wonderful breakfast bread and pairs beautifully with butter or cream cheese.

Ingredients:

• 1 cup active sourdough starter
• 3 cups bread flour
• 1 1/2 cups water
• 1 1/2 tsp salt
• 1/3 cup raisins
• 1 tbsp cinnamon
• 1 tbsp sugar (optional)

Instructions:

1. In a large mixing bowl, combine the sourdough starter, flour, and water. Stir and let the dough rest for 30 minutes.
2. Add salt, cinnamon, and sugar, then knead until smooth and elastic. Fold in the raisins gently until evenly distributed.
3. Cover and let the dough rise for 3-4 hours, or until doubled.
4. Line the crockpot with parchment paper and place the dough inside.
5. Cover and cook on high for 2-3 hours until the bread is fully baked. Remove and let cool before slicing.

This crockpot cinnamon raisin sourdough bread is an inviting, lightly sweet loaf that’s perfect for breakfast or a cozy snack. The slow cooking process enhances the flavors, resulting in a moist, aromatic bread that’s sure to become a family favorite.

Crockpot Sun-Dried Tomato & Basil Sourdough

This sun-dried tomato and basil sourdough is packed with Mediterranean flavors and a deliciously tangy bite. The combination of tomatoes and fresh basil is vibrant and aromatic, making this bread ideal for sandwiches, bruschetta, or pairing with a charcuterie board.

Ingredients:

• 1 cup active sourdough starter
• 3 cups bread flour
• 1 1/2 cups water
• 1 1/2 tsp salt
• 1/3 cup sun-dried tomatoes, chopped
• 1 tbsp fresh basil, finely chopped

Instructions:

1. In a mixing bowl, combine sourdough starter, flour, and water, stirring until just combined. Let rest for 30 minutes.
2. Add salt, basil, and chopped sun-dried tomatoes. Knead for about 5 minutes until smooth and elastic.
3. Cover and let the dough rise for 3-4 hours or until it has doubled.
4. Line the crockpot with parchment paper, then place the dough in.
5. Cover and cook on high for 2-3 hours until fully baked. Remove and let cool before serving.

Conclusion: This sun-dried tomato and basil sourdough bread is packed with vibrant flavors and offers a unique twist on traditional sourdough. The tomatoes and basil bring a Mediterranean flair, creating a bread that’s both delicious and versatile for meals or as a standalone treat.

Crockpot Jalapeño Cheddar Sourdough Bread

This jalapeño cheddar sourdough bread combines the mild sourdough tang with spicy jalapeños and gooey cheddar cheese. It’s a bold and flavorful loaf that’s perfect for pairing with chili, soups, or serving as a snack with a kick.

Ingredients:

• 1 cup active sourdough starter
• 3 cups bread flour
• 1 1/2 cups water
• 1 1/2 tsp salt
• 1 cup shredded cheddar cheese
• 1-2 fresh jalapeños, diced (seeds removed for less heat)

Instructions:

1. In a large mixing bowl, combine sourdough starter, bread flour, and water. Stir and let sit for 30 minutes.
2. Add the salt and knead until smooth and elastic (about 5 minutes). Fold in the diced jalapeños and shredded cheddar cheese until well incorporated.
3. Cover the dough and let it rise for 3-4 hours until doubled in size.
4. Line your crockpot with parchment paper and transfer the dough in.
5. Cover and cook on high for 2-3 hours, checking for doneness by tapping on the top of the bread (it should sound hollow).
6. Carefully remove from the crockpot, cool, and slice to serve.

This jalapeño cheddar sourdough bread brings a delicious combination of spicy and cheesy flavors. It’s a fun twist on traditional sourdough, perfect for adding some heat and richness to your bread basket.

Crockpot Rosemary Parmesan Sourdough Bread

For a more refined, herb-infused loaf, this rosemary parmesan sourdough is a perfect choice. The rosemary adds earthy aromatics, while the parmesan creates a rich, savory crust. This bread is wonderful for sandwiches or as a side to Italian dishes.

Ingredients:

• 1 cup active sourdough starter
• 3 cups bread flour
• 1 1/2 cups water
• 1 1/2 tsp salt
• 1 tbsp fresh rosemary, chopped
• 1/2 cup grated parmesan cheese

Instructions:

1. In a mixing bowl, combine the sourdough starter, flour, and water, stirring until just mixed. Let it rest for 30 minutes.
2. Add salt, rosemary, and parmesan, and knead until smooth and elastic (about 5 minutes).
3. Cover and let the dough rise for 3-4 hours until doubled.
4. Line your crockpot with parchment paper and transfer the dough inside.
5. Cover and cook on high for 2-3 hours. The bread should have a firm crust and a hollow sound when tapped.
6. Remove from the crockpot and cool before slicing.

This rosemary parmesan sourdough is a savory delight, with each bite bursting with herbal and cheesy flavors. The crockpot method makes it easy to achieve a perfectly moist crumb, ideal for enhancing Italian-inspired meals.

Crockpot Apple Cinnamon Sourdough Bread

For a seasonal twist, this apple cinnamon sourdough is mildly sweet with a touch of warm spice and chunks of fresh apple. It’s a lovely breakfast bread that’s great with butter or spread with apple butter for an extra dose of autumn flavor.

Ingredients:

• 1 cup active sourdough starter
• 3 cups bread flour
• 1 1/2 cups water
• 1 1/2 tsp salt
• 1 apple, peeled and diced
• 1 tbsp cinnamon
• 1 tbsp sugar (optional)

Instructions:

1. In a large bowl, combine sourdough starter, flour, and water. Stir and let the dough rest for 30 minutes.
2. Add salt, cinnamon, and sugar (if using). Knead the dough until smooth, then gently fold in the diced apples.
3. Cover and allow the dough to rise for 3-4 hours until doubled.
4. Line your crockpot with parchment paper and carefully place the dough inside.
5. Cover and cook on high for 2-3 hours. Once fully baked, remove and let cool before serving.

This apple cinnamon sourdough brings the comforting flavors of fall to your bread. The gentle sweetness of the apple paired with cinnamon spice makes it a delightful treat for breakfast or an afternoon snack with tea or coffee.

Crockpot Garlic Herb Sourdough Bread

This garlic herb sourdough bread is infused with aromatic flavors that make it perfect for serving alongside pasta dishes, soups, or as a base for open-faced sandwiches. The slow cook in the crockpot allows the herbs and garlic to permeate the bread, resulting in a beautifully fragrant and flavorful loaf.

Ingredients:

• 1 cup active sourdough starter
• 3 cups bread flour
• 1 1/2 cups water
• 1 1/2 tsp salt
• 1 tbsp minced garlic (about 2-3 cloves)
• 1 tbsp mixed herbs (such as rosemary, thyme, and oregano)

Instructions:

1. In a mixing bowl, combine the sourdough starter, flour, and water. Stir and let the dough rest for 30 minutes.
2. Add salt, minced garlic, and mixed herbs to the dough, then knead until smooth and elastic.
3. Cover the dough and let it rise for 3-4 hours, or until it has doubled in size.
4. Line your crockpot with parchment paper and transfer the dough inside.
5. Cover and cook on high for 2-3 hours until the bread is fully baked and the crust sounds hollow when tapped.
6. Remove from the crockpot and let it cool before slicing.

This garlic herb sourdough bread is a savory delight that’s perfect for any meal. Each slice offers the warmth and depth of garlic and herbs, making it an excellent companion for hearty dinners or a delicious snack on its own.

Crockpot Honey Wheat Sourdough Bread

With a touch of sweetness from honey and the nutty flavor of whole wheat flour, this honey wheat sourdough is a wholesome option that’s ideal for sandwiches or toast. The honey adds a delicate sweetness that complements the sourdough’s mild tang, making this bread both nutritious and delicious.

Ingredients:

• 1 cup active sourdough starter
• 1 1/2 cups bread flour
• 1 1/2 cups whole wheat flour
• 1 1/2 cups water
• 1 1/2 tsp salt
• 2 tbsp honey

Instructions:

1. In a large bowl, mix the sourdough starter, bread flour, whole wheat flour, water, and honey until combined. Let the dough rest for 30 minutes.
2. Add the salt, then knead for about 5 minutes until the dough is smooth and elastic.
3. Cover the dough and let it rise for 3-4 hours, or until it has doubled in size.
4. Line your crockpot with parchment paper and carefully transfer the dough inside.
5. Cover and cook on high for 2-3 hours, checking for doneness by tapping on the top (it should sound hollow).
6. Allow the bread to cool before slicing and serving.

This honey wheat sourdough bread is a nutritious, slightly sweet option that’s versatile and delicious. The whole wheat adds texture and depth, while the honey balances the tang of the sourdough, making it a wonderful addition to any meal.

Crockpot Chocolate Sourdough Bread

For a decadent twist on sourdough, this chocolate sourdough bread is perfect for dessert or breakfast. With a rich chocolate flavor and a hint of sweetness, it’s a treat that pairs wonderfully with fruit, nut spreads, or simply on its own with a bit of butter.

Ingredients:

• 1 cup active sourdough starter
• 3 cups bread flour
• 1 1/2 cups water
• 1 1/2 tsp salt
• 1/4 cup cocoa powder
• 1/4 cup sugar
• 1/2 cup chocolate chips (optional, for extra richness)

Instructions:

1. In a mixing bowl, combine the sourdough starter, bread flour, water, cocoa powder, and sugar. Mix until combined, then let the dough rest for 30 minutes.
2. Add salt and chocolate chips (if using), then knead until the dough is smooth and elastic.
3. Cover the dough and let it rise for 3-4 hours until it has doubled.
4. Line the crockpot with parchment paper and place the dough inside.
5. Cover and cook on high for 2-3 hours, or until the bread is fully baked. Let cool before slicing.

This chocolate sourdough bread is a unique twist on traditional sourdough, offering a rich cocoa flavor with each bite. It’s a delightful treat for chocolate lovers and makes an indulgent breakfast, dessert, or snack that feels both comforting and luxurious.

Crockpot Olive and Sun-Dried Tomato Sourdough Bread

This Mediterranean-inspired olive and sun-dried tomato sourdough bread brings a taste of the Mediterranean to your table. The tang of sourdough combines with the saltiness of olives and the sweetness of sun-dried tomatoes, creating a wonderfully flavorful bread that pairs well with salads, soups, or as a base for bruschetta.

Ingredients:

• 1 cup active sourdough starter
• 3 cups bread flour
• 1 1/2 cups water
• 1 1/2 tsp salt
• 1/2 cup pitted and chopped black or green olives
• 1/3 cup chopped sun-dried tomatoes (in oil, drained)

Instructions:

1. In a large bowl, mix the sourdough starter, flour, and water until just combined. Let the dough rest for 30 minutes.
2. Add salt, olives, and sun-dried tomatoes, then knead for about 5 minutes until the dough is smooth and elastic.
3. Cover the dough and let it rise for 3-4 hours, or until doubled in size.
4. Line the crockpot with parchment paper and carefully transfer the dough into the pot.
5. Cover and cook on high for 2-3 hours, or until the bread is fully baked. The crust should be firm, and it should sound hollow when tapped.
6. Remove the bread from the crockpot, allow it to cool, then slice and serve.

This olive and sun-dried tomato sourdough bread offers a rich combination of flavors that make every bite feel like a Mediterranean escape. It’s a versatile loaf that’s perfect for serving as an appetizer or adding to any meal for an extra burst of flavor.

Crockpot Cinnamon Raisin Sourdough Bread

For those who enjoy a hint of sweetness in their bread, this cinnamon raisin sourdough bread is a perfect choice. The natural sweetness of raisins pairs beautifully with the spicy warmth of cinnamon, making it ideal for breakfast toast or a cozy snack.

Ingredients:

• 1 cup active sourdough starter
• 3 cups bread flour
• 1 1/2 cups water
• 1 1/2 tsp salt
• 1 tbsp cinnamon
• 1/3 cup sugar (optional for extra sweetness)
• 1 cup raisins

Instructions:

1. In a mixing bowl, combine the sourdough starter, flour, water, and cinnamon. Let the dough rest for 30 minutes.
2. Add salt and sugar (if using), then knead in the raisins until the dough is smooth and elastic.
3. Cover and let the dough rise for 3-4 hours, or until it has doubled in size.
4. Line the crockpot with parchment paper, then place the dough inside.
5. Cover and cook on high for 2-3 hours, checking for doneness by tapping on the top (it should sound hollow).
6. Let the bread cool before slicing, and enjoy warm or toasted.

This cinnamon raisin sourdough bread is a comforting treat, with bursts of sweetness from the raisins and a hint of warmth from the cinnamon. It’s perfect for breakfast, paired with butter or cream cheese, or as an indulgent afternoon snack.

Crockpot Asiago Sourdough Bread

This Asiago sourdough bread is a cheesy, savory loaf with a nutty and tangy flavor from the Asiago cheese. It’s excellent for sandwiches, dipping in olive oil, or serving alongside Italian dishes for a robust and flavorful addition to the meal.

Ingredients:

• 1 cup active sourdough starter
• 3 cups bread flour
• 1 1/2 cups water
• 1 1/2 tsp salt
• 1 cup shredded Asiago cheese (reserve a little for topping)
• 1/2 tsp garlic powder (optional)

Instructions:

1. In a large bowl, combine the sourdough starter, flour, water, and garlic powder (if using). Let the dough rest for 30 minutes.
2. Add salt and shredded Asiago cheese, then knead until the dough is smooth and elastic.
3. Cover and let the dough rise for 3-4 hours, or until doubled in size.
4. Line the crockpot with parchment paper and transfer the dough inside. Sprinkle a little more Asiago on top for a cheesy crust.
5. Cover and cook on high for 2-3 hours, or until the bread is fully baked with a golden crust and hollow sound when tapped.
6. Allow the bread to cool before slicing and serving.

This Asiago sourdough bread is a deliciously cheesy loaf with a robust, savory flavor that elevates any meal. The crockpot technique makes it easy to achieve a soft interior and a slightly crisp, cheesy crust, making it a fantastic choice for cheese lovers.

Note: More recipes are coming soon!