25+ Mouthwatering No-Knead Sourdough Bread Recipes You’ll Love

If you’ve ever been intimidated by the idea of making sourdough bread, you’re not alone.

Traditional recipes often require hours of kneading and precise timing, which can feel daunting for even the most enthusiastic home bakers.

But what if we told you that you could enjoy the delightful tang of homemade sourdough without all the hard work?

Enter no-knead sourdough bread recipes—where simplicity meets incredible flavor!

In this article, we’ve gathered 25+ no-knead sourdough bread recipes that are not only easy to make but also yield delicious results.

From classic sourdough to creative flavor combinations like jalapeño cheddar and chocolate chip, there’s a recipe for everyone.

With minimal hands-on time and maximum flavor, you’ll be able to impress your family and friends with fresh, artisanal bread right from your own kitchen.

So grab your apron, and let’s dive into the world of no-knead sourdough baking!

25+ Mouthwatering No-Knead Sourdough Bread Recipes You’ll Love

No-knead sourdough bread is a game changer for anyone looking to enjoy homemade bread without the stress of complicated techniques.

With these 25+ recipes, you have the opportunity to explore a variety of flavors and styles, all while simplifying the bread-making process.

Whether you’re a seasoned baker or just starting out, these recipes will allow you to experience the joy of fresh, warm sourdough right at home.

So why not gather your ingredients and get started today? Your taste buds—and your kitchen—will thank you!

No-Knead Rustic Sourdough Bread

This no-knead rustic sourdough bread features a crusty exterior and a soft, airy interior, perfect for sandwiches or enjoying with a spread of butter. The long fermentation process develops a rich flavor, and the use of a Dutch oven creates a beautifully baked loaf with a professional touch.

Ingredients:

• 3 cups all-purpose flour
• 1 cup sourdough starter (active and bubbly)
• 1 ½ teaspoons salt
• 1 ½ cups lukewarm water
• 1 teaspoon instant yeast (optional for quicker fermentation)

Instructions:

1. Mix Ingredients: In a large mixing bowl, combine the flour and salt. In a separate bowl, mix the sourdough starter, water, and instant yeast (if using). Add the wet ingredients to the dry ingredients, stirring until a shaggy dough forms.
2. First Rise: Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise at room temperature for 12 to 18 hours, or until the surface is bubbly and the dough has doubled in size.
3. Shape the Dough: Lightly flour a clean surface and turn the dough out onto it. With floured hands, fold the dough over itself a few times to shape it into a ball. Let it rest for 30 minutes.
4. Preheat the Oven: About 30 minutes before baking, place a Dutch oven (with the lid on) in the oven and preheat to 450°F (232°C).
5. Bake the Bread: Carefully remove the hot Dutch oven from the oven. Transfer the dough to the pot (you can use parchment paper for easier handling). Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
6. Cool: Transfer the bread to a wire rack to cool completely before slicing.

This no-knead rustic sourdough bread is a game changer for those who want to enjoy homemade sourdough without the heavy lifting. The minimal effort combined with the overnight fermentation allows for a depth of flavor that rivals more complex recipes. Perfect for breakfast, lunch, or dinner, this bread will quickly become a staple in your home.

No-Knead Whole Wheat Sourdough Bread

This wholesome no-knead whole wheat sourdough bread is not only nutritious but also incredibly satisfying. The nutty flavor of whole wheat flour is beautifully complemented by the tangy sourdough, creating a loaf that is both healthy and delicious.

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 cup sourdough starter (active and bubbly)
• 1 ½ teaspoons salt
• 1 ½ cups lukewarm water

Instructions:

1. Combine Ingredients: In a large bowl, mix the whole wheat flour, all-purpose flour, and salt. In another bowl, combine the sourdough starter with lukewarm water. Add the wet ingredients to the dry ingredients and stir until a shaggy dough forms.
2. First Rise: Cover the bowl with plastic wrap or a kitchen towel. Allow the dough to rise at room temperature for 12-18 hours, or until it has doubled in size and is bubbly.
3. Shape the Dough: Turn the dough out onto a lightly floured surface. Gently shape it into a round loaf, folding the edges toward the center. Let it rest for 30 minutes, covered with a towel.
4. Preheat Oven: Preheat the oven to 450°F (232°C) with a Dutch oven inside.
5. Bake: Carefully place the shaped dough into the preheated Dutch oven. Cover and bake for 30 minutes, then remove the lid and bake for another 15-20 minutes until golden brown.
6. Cool: Once baked, remove the bread and cool on a wire rack.

This no-knead whole wheat sourdough bread is a fantastic option for health-conscious bakers. The balance of whole grains and sourdough fermentation not only enhances the bread’s flavor but also increases its nutritional profile. Whether enjoyed as toast or paired with soups and salads, this hearty bread is sure to impress your family and friends.

No-Knead Sourdough Focaccia

Transform your sourdough starter into a delightful no-knead focaccia bread. This recipe results in a soft, flavorful bread, perfect for dipping in olive oil or using as a base for sandwiches. The simplicity of the method and the versatility of focaccia make it an excellent addition to any meal.

Ingredients:

• 3 cups all-purpose flour
• 1 cup sourdough starter (active and bubbly)
• 1 ½ cups lukewarm water
• 1 ½ teaspoons salt
• 2 tablespoons olive oil (plus more for drizzling)
• Sea salt and fresh herbs (like rosemary or thyme) for topping

Instructions:

1. Mix the Dough: In a large bowl, combine the flour and salt. In a separate bowl, whisk together the sourdough starter, lukewarm water, and olive oil. Pour the wet mixture into the dry ingredients, stirring until combined.
2. First Rise: Cover the bowl with plastic wrap or a kitchen towel and let it rise at room temperature for 12-18 hours, or until bubbly and doubled in size.
3. Prepare the Pan: Generously oil a baking sheet or a 9×13-inch pan. Gently pour the dough onto the prepared pan, using your hands to stretch it into an even layer.
4. Second Rise: Cover the dough with a towel and let it rest for another 30-60 minutes, until puffy.
5. Preheat Oven: Preheat your oven to 425°F (220°C).
6. Add Toppings and Bake: Use your fingers to make dimples in the dough. Drizzle with olive oil and sprinkle with sea salt and herbs. Bake for 25-30 minutes, or until golden brown.
7. Cool: Remove the focaccia from the oven and cool on a wire rack before slicing.

This no-knead sourdough focaccia is an inviting and flavorful bread that highlights the natural tang of sourdough. The simplicity of preparation makes it accessible to bakers of all skill levels. Serve it warm as an appetizer, sandwich it with your favorite fillings, or enjoy it as a side to your main dish—its versatility will make it a favorite at any table.

No-Knead Garlic Herb Sourdough Bread

This no-knead garlic herb sourdough bread infuses the rich flavor of roasted garlic and aromatic herbs into the classic sourdough. The combination of its chewy crust and soft interior makes it a perfect side for soups and stews or a delicious base for bruschetta.

Ingredients:

• 3 cups all-purpose flour
• 1 cup sourdough starter (active and bubbly)
• 1 ½ teaspoons salt
• 1 ½ cups lukewarm water
• 4 cloves roasted garlic (mashed)
• 2 tablespoons mixed fresh herbs (such as rosemary, thyme, or parsley), chopped

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the flour and salt. In a separate bowl, mix the sourdough starter, lukewarm water, roasted garlic, and herbs. Stir the wet mixture into the dry ingredients until a shaggy dough forms.
2. First Rise: Cover the bowl with plastic wrap or a kitchen towel and let it rise at room temperature for 12 to 18 hours, or until the dough is bubbly and doubled in size.
3. Shape the Dough: Lightly flour a clean surface and turn the dough out onto it. Gently shape it into a round loaf, folding the edges toward the center. Let it rest for 30 minutes.
4. Preheat Oven: Place a Dutch oven in the oven and preheat to 450°F (232°C).
5. Bake the Bread: Carefully remove the hot Dutch oven. Transfer the dough to the pot, cover with the lid, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.
6. Cool: Transfer the bread to a wire rack and cool completely before slicing.

This no-knead garlic herb sourdough bread elevates the traditional sourdough experience with its aromatic flavors. The roasted garlic brings a delightful sweetness, while the herbs add a fresh note that complements the tanginess of the sourdough. Perfect for sharing, this bread will impress your guests and become a go-to recipe for gatherings.

No-Knead Spelt Sourdough Bread

This no-knead spelt sourdough bread offers a nutty flavor and a slightly denser texture than regular sourdough, thanks to the use of spelt flour. Spelt is an ancient grain that not only adds nutritional benefits but also enhances the bread’s complexity, making it a unique addition to your baking repertoire.

Ingredients:

• 3 cups spelt flour
• 1 cup sourdough starter (active and bubbly)
• 1 ½ teaspoons salt
• 1 ½ cups lukewarm water
• 1 teaspoon instant yeast (optional for quicker fermentation)

Instructions:

1. Combine Ingredients: In a large bowl, mix the spelt flour and salt. In another bowl, combine the sourdough starter, lukewarm water, and instant yeast (if using). Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms.
2. First Rise: Cover the bowl with plastic wrap or a kitchen towel and let it rise at room temperature for 12-18 hours, or until bubbly and doubled in size.
3. Shape the Dough: Turn the dough out onto a lightly floured surface. Gently shape it into a round loaf, folding the edges towards the center. Let it rest for 30 minutes, covered with a towel.
4. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
5. Bake the Bread: Carefully transfer the dough into the preheated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
6. Cool: Once baked, remove the bread and let it cool on a wire rack.

This no-knead spelt sourdough bread is not only delicious but also offers the health benefits of whole grains. The nutty flavor and hearty texture make it perfect for sandwiches, toast, or simply enjoying with a drizzle of olive oil. This recipe showcases how versatile sourdough can be, making it a delightful addition to your collection.

No-Knead Multigrain Sourdough Bread

This no-knead multigrain sourdough bread combines various grains, seeds, and sourdough starter to create a nutritious and flavorful loaf. Packed with texture and taste, this bread is ideal for breakfast, sandwiches, or simply enjoyed with butter or cheese.

Ingredients:

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 cup mixed seeds (such as sunflower seeds, flaxseeds, and sesame seeds)
• 1 cup sourdough starter (active and bubbly)
• 1 ½ teaspoons salt
• 1 ½ cups lukewarm water
• 2 tablespoons honey or maple syrup (optional, for sweetness)

Instructions:

1. Mix the Dough: In a large bowl, combine the all-purpose flour, whole wheat flour, salt, and mixed seeds. In another bowl, whisk together the sourdough starter, lukewarm water, and honey (if using). Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms.
2. First Rise: Cover the bowl with plastic wrap or a kitchen towel and let it rise at room temperature for 12-18 hours, or until the dough is bubbly and has doubled in size.
3. Shape the Dough: Turn the dough out onto a lightly floured surface. Gently shape it into a round loaf, folding the edges toward the center. Let it rest for 30 minutes.
4. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
5. Bake the Bread: Carefully remove the hot Dutch oven and transfer the dough into the pot. Cover and bake for 30 minutes, then remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.
6. Cool: Transfer the bread to a wire rack and cool completely before slicing.

This no-knead multigrain sourdough bread is a hearty, wholesome option that delights the palate with its crunch and flavor. The combination of seeds not only adds nutritional value but also gives the bread a beautiful appearance. Whether you’re looking for a nutritious breakfast option or a robust addition to your meal, this bread is sure to become a favorite in your home.

No-Knead Onion Sourdough Bread

This no-knead onion sourdough bread is infused with caramelized onions, which add a rich sweetness and depth of flavor to the tangy sourdough. With a crispy crust and a soft, chewy interior, this bread makes an excellent accompaniment to soups or as a base for savory sandwiches.

Ingredients:

• 3 cups all-purpose flour
• 1 cup sourdough starter (active and bubbly)
• 1 ½ teaspoons salt
• 1 ½ cups lukewarm water
• 1 large onion (thinly sliced)
• 1 tablespoon olive oil

Instructions:

1. Caramelize the Onions: In a skillet over medium heat, heat the olive oil. Add the sliced onions and sauté until they are golden brown and caramelized, about 15-20 minutes. Remove from heat and let cool.
2. Prepare the Dough: In a large mixing bowl, combine the flour and salt. In another bowl, mix the sourdough starter with lukewarm water. Pour the wet mixture into the dry ingredients and stir until combined. Gently fold in the cooled caramelized onions.
3. First Rise: Cover the bowl with plastic wrap or a kitchen towel and let it rise at room temperature for 12-18 hours, or until bubbly and doubled in size.
4. Shape the Dough: Turn the dough out onto a lightly floured surface. Gently shape it into a round loaf, folding the edges toward the center. Let it rest for 30 minutes.
5. Preheat Oven: Place a Dutch oven in the oven and preheat to 450°F (232°C).
6. Bake the Bread: Carefully remove the hot Dutch oven and transfer the dough into the pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the bread is golden brown.
7. Cool: Transfer the bread to a wire rack and cool completely before slicing.

This no-knead onion sourdough bread showcases the wonderful combination of caramelized onions and tangy sourdough. The sweet and savory flavors meld beautifully, making this bread perfect for pairing with hearty stews or enjoying on its own. The simplicity of the no-knead method ensures that you can easily create this impressive loaf with minimal effort.

No-Knead Cheese Sourdough Bread

This no-knead cheese sourdough bread is packed with your choice of shredded cheese, resulting in a wonderfully cheesy loaf with a crispy crust. Ideal for snacking or serving alongside your favorite soup, this bread will impress cheese lovers and sourdough enthusiasts alike.

Ingredients:

• 3 cups all-purpose flour
• 1 cup sourdough starter (active and bubbly)
• 1 ½ teaspoons salt
• 1 ½ cups lukewarm water
• 1 ½ cups shredded cheese (cheddar, Gruyère, or your favorite)
• 1 teaspoon garlic powder (optional)

Instructions:

1. Prepare the Dough: In a large bowl, combine the flour, salt, and garlic powder (if using). In another bowl, mix the sourdough starter with lukewarm water. Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms. Gently fold in the shredded cheese.
2. First Rise: Cover the bowl with plastic wrap or a kitchen towel and let it rise at room temperature for 12-18 hours, or until bubbly and doubled in size.
3. Shape the Dough: Turn the dough out onto a lightly floured surface. Gently shape it into a round loaf, folding the edges toward the center. Let it rest for 30 minutes, covered with a towel.
4. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
5. Bake the Bread: Carefully remove the hot Dutch oven and transfer the dough into the pot. Cover and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown and the cheese is bubbling.
6. Cool: Once baked, remove the bread and let it cool on a wire rack.

This no-knead cheese sourdough bread is a cheesy delight that combines the tangy flavor of sourdough with the richness of melted cheese. Perfect for a quick snack, a flavorful side dish, or even toasted with your favorite toppings, this bread is sure to be a hit at any gathering. The no-knead process makes it accessible, allowing you to enjoy homemade bread with ease.

No-Knead Pumpkin Sourdough Bread

This no-knead pumpkin sourdough bread brings the warm flavors of fall to your kitchen. The addition of pumpkin puree not only adds moisture but also infuses the bread with a subtle sweetness and vibrant color. Perfect for breakfast or as a side with a cozy autumn meal.

Ingredients:

• 3 cups all-purpose flour
• 1 cup sourdough starter (active and bubbly)
• 1 ½ teaspoons salt
• 1 ½ cups lukewarm water
• 1 cup pumpkin puree (canned or homemade)
• 1 teaspoon cinnamon (optional)
• ½ teaspoon nutmeg (optional)
• ¼ teaspoon allspice (optional)

Instructions:

1. Prepare the Dough: In a large bowl, combine the flour, salt, cinnamon, nutmeg, and allspice (if using). In another bowl, mix the sourdough starter, lukewarm water, and pumpkin puree. Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms.
2. First Rise: Cover the bowl with plastic wrap or a kitchen towel and let it rise at room temperature for 12-18 hours, or until bubbly and doubled in size.
3. Shape the Dough: Turn the dough out onto a lightly floured surface. Gently shape it into a round loaf, folding the edges toward the center. Let it rest for 30 minutes, covered with a towel.
4. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
5. Bake the Bread: Carefully remove the hot Dutch oven and transfer the dough into the pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the bread is golden brown.
6. Cool: Transfer the bread to a wire rack and cool completely before slicing.

This no-knead pumpkin sourdough bread is a delightful way to embrace the flavors of the season. The pumpkin puree adds a beautiful color and moist texture, while the spices bring warmth and comfort. Whether enjoyed plain, toasted, or with butter, this bread is a perfect addition to any fall meal and an excellent way to use your sourdough starter creatively.

No-Knead Jalapeño Cheddar Sourdough Bread

This no-knead jalapeño cheddar sourdough bread packs a spicy kick with the addition of fresh jalapeños and sharp cheddar cheese. It’s perfect for those who enjoy a little heat in their bread, making it an excellent choice for sandwiches, toasting, or as a side with chili or soup.

Ingredients:

• 3 cups all-purpose flour
• 1 cup sourdough starter (active and bubbly)
• 1 ½ teaspoons salt
• 1 ½ cups lukewarm water
• 1 cup shredded sharp cheddar cheese
• 1-2 fresh jalapeños (seeded and finely chopped)

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the flour and salt. In another bowl, mix the sourdough starter with lukewarm water. Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms. Gently fold in the shredded cheese and chopped jalapeños.
2. First Rise: Cover the bowl with plastic wrap or a kitchen towel and let it rise at room temperature for 12-18 hours, or until bubbly and doubled in size.
3. Shape the Dough: Turn the dough out onto a lightly floured surface. Gently shape it into a round loaf, folding the edges toward the center. Let it rest for 30 minutes, covered with a towel.
4. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
5. Bake the Bread: Carefully remove the hot Dutch oven and transfer the dough into the pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the bread is golden brown.
6. Cool: Transfer the bread to a wire rack and cool completely before slicing.

This no-knead jalapeño cheddar sourdough bread combines the tang of sourdough with the bold flavors of cheese and spicy jalapeños. The gooey cheese melts beautifully during baking, creating a savory, aromatic loaf that’s perfect for your next taco night or enjoyed on its own. The no-knead technique ensures that even novice bakers can achieve impressive results without much fuss.

No-Knead Honey Wheat Sourdough Bread

This no-knead honey wheat sourdough bread combines whole wheat flour with a touch of honey for a subtly sweet flavor and a soft texture. It’s a healthier option that still provides the delicious tang of traditional sourdough, making it perfect for sandwiches or toasted with butter.

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 cup sourdough starter (active and bubbly)
• 1 ½ teaspoons salt
• 1 ½ cups lukewarm water
• 2 tablespoons honey

Instructions:

1. Mix the Dough: In a large bowl, combine the whole wheat flour, all-purpose flour, and salt. In another bowl, mix the sourdough starter, lukewarm water, and honey. Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms.
2. First Rise: Cover the bowl with plastic wrap or a kitchen towel and let it rise at room temperature for 12-18 hours, or until bubbly and doubled in size.
3. Shape the Dough: Turn the dough out onto a lightly floured surface. Gently shape it into a round loaf, folding the edges toward the center. Let it rest for 30 minutes, covered with a towel.
4. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
5. Bake the Bread: Carefully remove the hot Dutch oven and transfer the dough into the pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
6. Cool: Transfer the bread to a wire rack and cool completely before slicing.

This no-knead honey wheat sourdough bread is a wonderful balance of nutrition and flavor. The sweetness from the honey complements the nuttiness of the whole wheat flour, making it an ideal choice for breakfast or as a base for hearty sandwiches. The ease of the no-knead method ensures that you can enjoy homemade bread without spending hours in the kitchen.

No-Knead Olive Rosemary Sourdough Bread

This no-knead olive rosemary sourdough bread brings Mediterranean flavors to your table with the addition of briny olives and fragrant rosemary. The combination of these ingredients creates a rustic, flavorful loaf that pairs beautifully with cheese and charcuterie boards.

Ingredients:

• 3 cups all-purpose flour
• 1 cup sourdough starter (active and bubbly)
• 1 ½ teaspoons salt
• 1 ½ cups lukewarm water
• 1 cup pitted olives (black or green), chopped
• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the flour and salt. In another bowl, mix the sourdough starter with lukewarm water. Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms. Gently fold in the chopped olives and rosemary.
2. First Rise: Cover the bowl with plastic wrap or a kitchen towel and let it rise at room temperature for 12-18 hours, or until bubbly and doubled in size.
3. Shape the Dough: Turn the dough out onto a lightly floured surface. Gently shape it into a round loaf, folding the edges toward the center. Let it rest for 30 minutes, covered with a towel.
4. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
5. Bake the Bread: Carefully remove the hot Dutch oven and transfer the dough into the pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
6. Cool: Transfer the bread to a wire rack and cool completely before slicing.

This no-knead olive rosemary sourdough bread is a delightful way to incorporate bold Mediterranean flavors into your baking. The salty olives and aromatic rosemary create a delicious contrast to the tangy sourdough, making it an excellent choice for appetizers or as a side for grilled meats. With the no-knead method, you can enjoy this impressive loaf with minimal effort, perfect for entertaining or everyday meals.

No-Knead Garlic Herb Sourdough Bread

This no-knead garlic herb sourdough bread is infused with the aromatic flavors of garlic and a blend of fresh herbs. The result is a savory loaf that’s perfect for serving alongside pasta dishes, salads, or simply with olive oil for dipping. The fragrant herbs elevate the flavor profile, making this bread a delightful addition to any meal.

Ingredients:

• 3 cups all-purpose flour
• 1 cup sourdough starter (active and bubbly)
• 1 ½ teaspoons salt
• 1 ½ cups lukewarm water
• 4 cloves garlic (minced)
• 2 tablespoons fresh herbs (such as rosemary, thyme, or parsley), chopped

Instructions:

1. Prepare the Dough: In a large bowl, combine the flour and salt. In another bowl, mix the sourdough starter, lukewarm water, minced garlic, and chopped herbs. Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms.
2. First Rise: Cover the bowl with plastic wrap or a kitchen towel and let it rise at room temperature for 12-18 hours, or until bubbly and doubled in size.
3. Shape the Dough: Turn the dough out onto a lightly floured surface. Gently shape it into a round loaf, folding the edges toward the center. Let it rest for 30 minutes, covered with a towel.
4. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
5. Bake the Bread: Carefully remove the hot Dutch oven and transfer the dough into the pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown and fragrant.
6. Cool: Transfer the bread to a wire rack and cool completely before slicing.

This no-knead garlic herb sourdough bread is a wonderful way to bring vibrant flavors to your table. The aroma of garlic and fresh herbs fills your kitchen as it bakes, inviting everyone to gather around. Perfect for dipping in olive oil or serving with your favorite dishes, this bread is a versatile staple that will become a family favorite.

No-Knead Sun-Dried Tomato and Basil Sourdough Bread

This no-knead sun-dried tomato and basil sourdough bread combines the rich, tangy flavors of sun-dried tomatoes with the freshness of basil. The result is a beautifully colorful loaf that’s ideal for sandwiches, toast, or as a side for Italian dishes. This bread is not only delicious but also visually appealing, making it a great centerpiece on any table.

Ingredients:

• 3 cups all-purpose flour
• 1 cup sourdough starter (active and bubbly)
• 1 ½ teaspoons salt
• 1 ½ cups lukewarm water
• 1 cup sun-dried tomatoes (packed in oil, chopped)
• ¼ cup fresh basil leaves (chopped)

Instructions:

1. Prepare the Dough: In a large bowl, combine the flour and salt. In another bowl, mix the sourdough starter and lukewarm water. Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms. Gently fold in the chopped sun-dried tomatoes and basil.
2. First Rise: Cover the bowl with plastic wrap or a kitchen towel and let it rise at room temperature for 12-18 hours, or until bubbly and doubled in size.
3. Shape the Dough: Turn the dough out onto a lightly floured surface. Gently shape it into a round loaf, folding the edges toward the center. Let it rest for 30 minutes, covered with a towel.
4. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
5. Bake the Bread: Carefully remove the hot Dutch oven and transfer the dough into the pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the bread is golden brown and the tomatoes are slightly caramelized.
6. Cool: Transfer the bread to a wire rack and cool completely before slicing.

This no-knead sun-dried tomato and basil sourdough bread is a delightful fusion of Mediterranean flavors. The sweet-tart sun-dried tomatoes and fragrant basil create a loaf that is not only tasty but also visually stunning. Enjoy it fresh out of the oven, or use it as a base for delicious sandwiches. This bread is sure to impress and bring a taste of Italy to your home.

No-Knead Chocolate Chip Sourdough Bread

This no-knead chocolate chip sourdough bread is a sweet twist on traditional sourdough. The combination of rich chocolate chips and tangy sourdough creates a delightful flavor profile that is perfect for breakfast or as a decadent treat. This recipe is great for satisfying your sweet tooth while still enjoying the health benefits of sourdough.

Ingredients:

• 3 cups all-purpose flour
• 1 cup sourdough starter (active and bubbly)
• 1 ½ teaspoons salt
• 1 ½ cups lukewarm water
• 1 cup chocolate chips (semi-sweet or dark)
• ¼ cup sugar (optional, for added sweetness)

Instructions:

1. Prepare the Dough: In a large bowl, combine the flour, salt, and sugar (if using). In another bowl, mix the sourdough starter and lukewarm water. Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms. Gently fold in the chocolate chips.
2. First Rise: Cover the bowl with plastic wrap or a kitchen towel and let it rise at room temperature for 12-18 hours, or until bubbly and doubled in size.
3. Shape the Dough: Turn the dough out onto a lightly floured surface. Gently shape it into a round loaf, folding the edges toward the center. Let it rest for 30 minutes, covered with a towel.
4. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
5. Bake the Bread: Carefully remove the hot Dutch oven and transfer the dough into the pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the bread is golden brown and the chocolate chips are melted.
6. Cool: Transfer the bread to a wire rack and cool completely before slicing.

This no-knead chocolate chip sourdough bread is a delightful way to enjoy the unique tang of sourdough in a sweet form. The gooey chocolate chips melt into the warm bread, creating a perfect balance of flavors. Whether enjoyed for breakfast, as a snack, or dessert, this bread is sure to please both kids and adults alike, offering a deliciously indulgent experience without the fuss of traditional bread-making methods.

Note: More recipes are coming soon!