25+ Easy Saturday Sourdough Recipes to Elevate Your Weekend Baking

Sourdough baking is an art that has been perfected over generations, and there’s no better time to embrace this craft than on a relaxing Saturday.

With the weekend at hand, it’s the perfect opportunity to slow down, experiment with new flavors, and enjoy the simple pleasures of homemade sourdough bread.

Whether you’re a sourdough novice or a seasoned baker, these 25+ Saturday sourdough recipes will inspire you to create mouthwatering loaves, rolls, and other delightful baked goods right from the comfort of your own kitchen.

From classic sourdough to creative variations with herbs, fruits, and spices, there’s something here for every sourdough lover.

So, grab your starter, preheat the oven, and let’s dive into the delicious world of Saturday sourdough baking!

25+ Easy Saturday Sourdough Recipes to Elevate Your Weekend Baking

Sourdough baking is more than just a cooking process; it’s a rewarding, hands-on experience that brings people together over warm, flavorful bread.

Whether you’re creating a classic sourdough loaf or trying a new twist on an old favorite, these 25+ Saturday sourdough recipes are the perfect way to start your weekend off right.

Enjoy experimenting with different ingredients and flavors, and savor the satisfaction of freshly baked bread on a leisurely Saturday morning.

No matter which recipe you try first, each bite will remind you of the joy and creativity that homemade baking brings.

Sourdough Cinnamon Swirl Bread

Looking for a perfect weekend indulgence? Sourdough Cinnamon Swirl Bread is a treat for the senses, combining the tangy notes of sourdough with the sweet warmth of cinnamon. This bread is perfect for breakfast, brunch, or even an afternoon snack, and it makes your kitchen smell like a bakery!

Ingredients:

• 1 cup active sourdough starter
• 1/2 cup whole milk (warmed)
• 1/4 cup sugar
• 2 1/2 cups bread flour
• 1/2 tsp salt
• 1/4 cup softened butter
• 1 tbsp ground cinnamon
• 1/4 cup brown sugar
• 1 tbsp melted butter

Instructions:

1. Mix the sourdough starter, milk, sugar, and 1 cup of flour in a large bowl. Cover and let sit for 1 hour.
2. Add the salt, butter, and remaining flour. Knead until a soft dough forms (about 8–10 minutes).
3. Cover and let the dough rise at room temperature until doubled in size (6–8 hours).
4. Roll out the dough into a rectangle. Mix cinnamon and brown sugar, then sprinkle it evenly over the dough.
5. Roll the dough tightly into a log, pinch the seams, and place it in a greased loaf pan.
6. Cover and let it rise for another 1–2 hours.
7. Preheat your oven to 375°F (190°C). Brush the loaf with melted butter.
8. Bake for 35–40 minutes, until golden brown. Let cool before slicing.

This sourdough cinnamon swirl bread combines the tangy and sweet flavors beautifully, making it a hit for Saturday mornings. Pair it with coffee or tea, and savor a slice of homemade delight.

Savory Herb and Garlic Sourdough Loaf

For a savory twist on your weekend sourdough baking, this Herb and Garlic Sourdough Loaf is a must-try. Packed with fragrant herbs and roasted garlic, this bread is a perfect accompaniment to soups, stews, or charcuterie boards.

Ingredients:

• 1 cup active sourdough starter
• 3/4 cup water
• 2 1/2 cups bread flour
• 1 tsp salt
• 2 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp dried thyme
• 4 cloves roasted garlic (mashed)

Instructions:

1. Mix the sourdough starter, water, and 1 cup of flour in a bowl. Let rest for 30 minutes.
2. Add the salt, olive oil, herbs, and roasted garlic. Gradually add the remaining flour until a soft dough forms.
3. Knead the dough for 10 minutes or until smooth. Cover and let rise at room temperature for 6–8 hours.
4. Shape the dough into a round or oval loaf. Place it on a parchment-lined baking sheet or in a proofing basket.
5. Cover and let it rise for 2–3 hours.
6. Preheat your oven to 450°F (230°C) with a Dutch oven inside. Transfer the dough to the Dutch oven, score the top, and cover with the lid.
7. Bake for 20 minutes with the lid on, then remove the lid and bake for another 20–25 minutes until golden.
8. Cool before slicing.

This savory herb and garlic sourdough loaf elevates any meal. Its rustic flavors and crusty exterior make it perfect for dipping, spreading, or enjoying on its own. Saturday dinner just got a lot tastier!

Chocolate Chip Sourdough Bread

Indulge your sweet tooth this Saturday with Chocolate Chip Sourdough Bread. This unique blend of sourdough tang and rich chocolate chips creates a treat that’s perfect for dessert or a special brunch.

Ingredients:

• 1 cup active sourdough starter
• 3/4 cup water
• 2 1/2 cups bread flour
• 1/4 cup sugar
• 1 tsp salt
• 1/4 cup softened butter
• 1/2 cup chocolate chips

Instructions:

1. Combine the sourdough starter, water, sugar, and 1 cup of flour. Let rest for 1 hour.
2. Add the salt, butter, and remaining flour. Knead until smooth. Gradually fold in the chocolate chips.
3. Cover the dough and let it rise at room temperature for 6–8 hours.
4. Shape the dough into a round or loaf shape and place it in a parchment-lined Dutch oven or loaf pan.
5. Let it rise for another 2–3 hours. Preheat your oven to 400°F (200°C).
6. Bake for 25–30 minutes until the crust is golden and the loaf sounds hollow when tapped. Let cool completely.

Chocolate Chip Sourdough Bread is a delicious way to end your Saturday with a sweet twist. This versatile bread can be enjoyed plain or topped with butter for a luxurious treat.

Sourdough Jalapeño Cheddar Bread

Spice up your Saturday with Sourdough Jalapeño Cheddar Bread! This bold and flavorful bread brings the perfect combination of sharp cheddar cheese and spicy jalapeños, making it a crowd-pleaser for game day, brunch, or casual gatherings.

Ingredients:

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

Instructions:

1. Mix the sourdough starter, water, and 1 cup of flour in a bowl. Let rest for 30 minutes.
2. Add the salt, olive oil, and the remaining flour. Knead until a smooth dough forms.
3. Gradually fold in the shredded cheddar cheese and diced jalapeños. Ensure even distribution.
4. Cover the dough and let it rise for 6–8 hours at room temperature.
5. Shape the dough into a round or oval loaf and place it on a parchment-lined baking sheet.
6. Cover and let it rise for 2 hours. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
7. Score the top of the loaf, transfer it to the hot Dutch oven, and bake for 20 minutes with the lid on. Remove the lid and bake for another 20–25 minutes.
8. Cool before slicing.

This Sourdough Jalapeño Cheddar Bread is a burst of flavor in every bite. Serve it warm with butter, or pair it with chili or a hearty soup for a spicy, cheesy delight!

Lemon Blueberry Sourdough Bread

Brighten up your Saturday baking routine with Lemon Blueberry Sourdough Bread. This sweet and tangy loaf combines the natural tartness of sourdough with refreshing lemon zest and juicy blueberries, making it a perfect spring or summer treat.

Ingredients:

• 1 cup active sourdough starter
• 3/4 cup water
• 2 1/2 cups bread flour
• 1/4 cup sugar
• 1/4 cup fresh blueberries
• Zest of 1 lemon
• 1/2 tsp salt

Instructions:

1. In a large bowl, mix the sourdough starter, water, sugar, and 1 cup of flour. Let rest for 30 minutes.
2. Add the lemon zest, salt, and the remaining flour. Knead until smooth.
3. Gently fold in the fresh blueberries. Avoid overmixing to prevent them from bursting.
4. Cover and let the dough rise at room temperature for 6–8 hours.
5. Shape the dough into a round loaf and place it in a parchment-lined proofing basket or baking sheet.
6. Let rise for another 2 hours. Preheat your oven to 425°F (220°C).
7. Score the loaf, bake for 30–35 minutes, and let cool completely before slicing.

Lemon Blueberry Sourdough Bread is a burst of sunshine on your table. Its refreshing flavor and soft texture make it ideal for breakfast, tea time, or as a light dessert.

Sourdough Pretzel Bites

Take your sourdough game to the next level this Saturday with homemade Sourdough Pretzel Bites! These soft, chewy, and salty snacks are perfect for sharing during a cozy family movie night or as party appetizers.

Ingredients:

• 1 cup active sourdough starter
• 1/2 cup water
• 2 1/2 cups bread flour
• 1 tsp salt
• 1 tbsp sugar
• 1/4 cup melted butter
• 1/2 cup baking soda (for boiling water)
• Coarse sea salt (for sprinkling)

Instructions:

1. Mix the sourdough starter, water, sugar, and 1 cup of flour in a bowl. Let rest for 30 minutes.
2. Add the salt, butter, and remaining flour. Knead until smooth and elastic.
3. Cover and let the dough rise for 6–8 hours.
4. Divide the dough into small bite-sized pieces and shape them into balls. Let them rest for 10 minutes.
5. Boil water with baking soda in a large pot. Drop the dough balls into the boiling water for 20–30 seconds. Remove and place on a parchment-lined baking sheet.
6. Preheat your oven to 400°F (200°C). Sprinkle the dough with coarse sea salt and bake for 12–15 minutes, until golden brown.
7. Let cool slightly and serve with mustard or cheese dip.

These Sourdough Pretzel Bites are addictive and incredibly satisfying to make. Perfect for Saturday snacking, they’ll quickly become a family favorite!

Sourdough Rye Bread

Sourdough Rye Bread is the perfect combination of hearty, earthy flavors and the tang of sourdough. This rustic loaf is ideal for sandwiches, especially pastrami or corned beef, but also makes a delicious side to soups or stews.

Ingredients:

• 1 cup active sourdough starter
• 1/2 cup warm water
• 1 cup rye flour
• 1 1/2 cups bread flour
• 1 1/2 tsp salt
• 1 tbsp honey
• 2 tbsp olive oil

Instructions:

1. Mix the sourdough starter, warm water, honey, and rye flour in a bowl. Let rest for 30 minutes.
2. Add the bread flour and salt. Mix until a dough forms. Knead for 8–10 minutes until smooth.
3. Cover and let the dough rise at room temperature for 6–8 hours or until doubled in size.
4. Shape the dough into a round or oval loaf and place it on a floured surface or in a proofing basket.
5. Let it rise for another 1–2 hours. Preheat the oven to 450°F (230°C).
6. Score the top of the loaf and place it in the oven. Bake for 30–35 minutes, until golden brown and hollow-sounding when tapped.
7. Cool completely before slicing.

Sourdough Rye Bread is an excellent addition to your bread-making repertoire. Its deep, rich flavor and sturdy texture make it perfect for hearty sandwiches or served alongside your favorite stews. It’s a timeless, comforting bread that brings a rustic charm to any meal.

Sourdough Focaccia with Rosemary and Sea Salt

Sourdough Focaccia is a delightful bread with a crispy, golden crust and a soft, airy interior. With the addition of fragrant rosemary and a sprinkle of sea salt, this focaccia is a perfect choice for serving at family gatherings or as a side with Mediterranean dishes.

Ingredients:

• 1 cup active sourdough starter
• 1/2 cup warm water
• 2 1/2 cups bread flour
• 1 tsp salt
• 2 tbsp olive oil, plus extra for drizzling
• 1 tbsp fresh rosemary, chopped
• Coarse sea salt for sprinkling

Instructions:

1. Mix the sourdough starter, warm water, and 1 cup of flour in a bowl. Let rest for 30 minutes.
2. Add the salt and remaining flour, mixing until a dough forms. Knead for 8–10 minutes.
3. Place the dough in an oiled bowl, cover, and let it rise for 6–8 hours.
4. Preheat your oven to 425°F (220°C). Punch down the dough and transfer it to an oiled baking sheet. Press it into a rectangle shape.
5. Use your fingers to dimple the dough, drizzle with olive oil, sprinkle with rosemary and coarse sea salt.
6. Let the dough rest for another 30 minutes.
7. Bake for 25–30 minutes until golden and crispy. Let cool before serving.

This Sourdough Focaccia with Rosemary and Sea Salt is simple but incredibly flavorful. Its soft crumb and crispy crust make it the perfect bread for dipping in olive oil or pairing with roasted vegetables. It’s a rustic, aromatic bread that’s sure to impress!

Sourdough Olive Bread

Sourdough Olive Bread is a Mediterranean-inspired delight, brimming with tangy olives and the richness of sourdough. This bread works beautifully as an appetizer, with cheese and charcuterie, or as a side to salads and soups.

Ingredients:

• 1 cup active sourdough starter
• 1/2 cup water
• 2 1/2 cups bread flour
• 1 tsp salt
• 1 tbsp olive oil
• 1/2 cup Kalamata olives, pitted and chopped
• 1/2 cup green olives, pitted and chopped

Instructions:

1. Mix the sourdough starter, water, and 1 cup of flour in a bowl. Let rest for 30 minutes.
2. Add the remaining flour and salt, then knead for 8–10 minutes until smooth.
3. Add the chopped olives and knead again to evenly distribute.
4. Cover and let the dough rise at room temperature for 6–8 hours.
5. Shape the dough into a round or oval loaf and place it on a baking sheet lined with parchment paper.
6. Let it rise for 1–2 hours. Preheat the oven to 450°F (230°C).
7. Score the top of the dough and bake for 30–35 minutes, until golden brown and hollow-sounding when tapped.
8. Cool completely before slicing.

This Sourdough Olive Bread is a flavorful and tangy loaf that adds a Mediterranean twist to your bread collection. Whether you enjoy it as a stand-alone snack or paired with a fresh salad, this bread is sure to transport your taste buds. The olives provide a unique richness, while the sourdough starter ensures the perfect balance of flavors.

Sourdough Sun-Dried Tomato and Basil Bread

Sourdough Sun-Dried Tomato and Basil Bread is an aromatic loaf that brings the bright flavors of the Mediterranean straight to your kitchen. With the rich, umami-packed sun-dried tomatoes and fragrant basil, this bread is perfect for pairing with pasta dishes, soups, or enjoying as Ingredients:

• 1 cup active sourdough starter
• 1/2 cup warm water
• 2 1/2 cups bread flour
• 1 tsp salt
• 1 tbsp olive oil
• 1/2 cup sun-dried tomatoes, chopped
• 2 tbsp fresh basil, chopped
• 1 tbsp honey

Instructions:

1. Mix the sourdough starter, warm water, honey, and 1 cup of flour in a bowl. Let it rest for 30 minutes.
2. Add the remaining flour, salt, and olive oil, and knead the dough until smooth.
3. Gently fold in the chopped sun-dried tomatoes and basil.
4. Cover and let the dough rise for 6–8 hours.
5. Shape the dough into a round loaf and let it rest for 1–2 hours. Preheat the oven to 450°F (230°C).
6. Score the top of the dough and bake for 30–35 minutes, until golden brown and the loaf sounds hollow when tapped.
7. Cool on a wire rack before slicing.

This Sourdough Sun-Dried Tomato and Basil Bread is bursting with bold flavors and makes for an excellent accompaniment to Italian meals or any dish that needs a flavorful boost. Its tangy sourdough base combined with the savory sun-dried tomatoes and fresh basil creates a perfect balance, making it a standout addition to any bread board.

Sourdough Banana Nut Bread

Sourdough Banana Nut Bread offers a twist on the traditional banana bread by incorporating the tang of sourdough. This sweet, moist loaf is packed with ripe bananas and crunchy walnuts, making it an ideal choice for a weekend breakfast or an afternoon snack.

Ingredients:

• 1 cup active sourdough starter
• 1/4 cup butter, softened
• 1/2 cup brown sugar
• 2 ripe bananas, mashed
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup walnuts, chopped
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Cream the butter and sugar together until light and fluffy. Add the eggs, mashed bananas, and vanilla extract, and mix until combined.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, stirring until just combined.
4. Gently fold in the sourdough starter and chopped walnuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Sourdough Banana Nut Bread is a deliciously moist and flavorful twist on a classic favorite. The tang of the sourdough perfectly balances the sweetness of the bananas and the crunch of the walnuts, making this bread the perfect snack or breakfast treat. Enjoy it toasted with a little butter for an extra indulgence!

Sourdough Sweet Potato Bread

Sourdough Sweet Potato Bread combines the natural sweetness of roasted sweet potatoes with the tangy complexity of sourdough. This soft, slightly sweet loaf is perfect for fall and winter, whether served with butter, as a sandwich base, or enjoyed on its own.

Ingredients:

• 1 cup active sourdough starter
• 1/2 cup warm water
• 2 1/2 cups bread flour
• 1 tsp salt
• 1 tbsp honey
• 1/2 cup mashed roasted sweet potato (about 1 medium sweet potato)
• 2 tbsp melted butter
• 1/2 tsp cinnamon (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and roast the sweet potato for 40–45 minutes, until tender. Once cooled, peel and mash the flesh.
2. In a bowl, combine the sourdough starter, warm water, honey, and 1 cup of flour. Let rest for 30 minutes.
3. Add the mashed sweet potato, salt, melted butter, cinnamon (if using), and the remaining flour. Knead the dough until smooth, about 8–10 minutes.
4. Cover the dough and let it rise for 6–8 hours or until doubled in size.
5. Shape the dough into a loaf and let it rise for another 1–2 hours. Preheat the oven to 450°F (230°C).
6. Score the top of the loaf and bake for 30–35 minutes, until golden brown and hollow when tapped.
7. Cool before slicing.

Sourdough Sweet Potato Bread is the perfect fall-inspired loaf, offering a natural sweetness and a soft, tender crumb. Its unique flavor makes it a great addition to any meal, whether used for savory sandwiches or as a sweet toast with butter. The blend of sourdough and sweet potato provides a perfect balance that will have you coming back for more.

Sourdough Garlic Herb Bread

Sourdough Garlic Herb Bread is a flavorful and aromatic loaf that combines the tang of sourdough with a rich blend of garlic, rosemary, and thyme. Perfect as a side to pasta, soups, or roasted meats, this bread is a crowd-pleaser that will fill your kitchen with mouthwatering scents.

Ingredients:

• 1 cup active sourdough starter
• 1/2 cup warm water
• 2 1/2 cups bread flour
• 1 tsp salt
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 tsp garlic powder (optional)

Instructions:

1. In a bowl, mix the sourdough starter, warm water, and 1 cup of flour. Let rest for 30 minutes.
2. Add the remaining flour, salt, and olive oil. Knead until smooth, about 8–10 minutes.
3. Gently fold in the minced garlic, rosemary, thyme, and garlic powder (if using).
4. Cover the dough and let it rise for 6–8 hours.
5. Shape the dough into a round or oval loaf and place it on a baking sheet.
6. Let it rise for another 1–2 hours. Preheat the oven to 450°F (230°C).
7. Score the top of the dough and bake for 30–35 minutes, until golden brown and hollow-sounding when tapped.
8. Let the bread cool before slicing.

Sourdough Garlic Herb Bread is the perfect savory loaf that will elevate any meal. The combination of garlic and fresh herbs infuses the bread with an irresistible aroma and flavor. Whether served with a hearty soup or as a side dish to a dinner party, this bread is sure to be a hit.

Sourdough Cinnamon Raisin Bread

Sourdough Cinnamon Raisin Bread offers a delightful twist on classic cinnamon bread. The tangy sourdough combined with sweet cinnamon and plump raisins makes this loaf a perfect breakfast bread, snack, or dessert. Enjoy it toasted with butter or as part of a bread pudding!

Ingredients:

• 1 cup active sourdough starter
• 1/2 cup warm water
• 2 1/2 cups bread flour
• 1 tsp salt
• 1 tbsp cinnamon
• 1/4 cup sugar
• 1/2 cup raisins
• 1 tbsp honey
• 1 tbsp butter, melted

Instructions:

1. Mix the sourdough starter, warm water, honey, and 1 cup of flour in a bowl. Let rest for 30 minutes.
2. Add the remaining flour, salt, cinnamon, and sugar. Knead for 8–10 minutes until smooth.
3. Gently fold in the raisins.
4. Cover the dough and let it rise for 6–8 hours.
5. Shape the dough into a loaf and place it on a baking sheet or in a loaf pan.
6. Let the dough rise for another 1–2 hours. Preheat the oven to 375°F (190°C).
7. Brush the loaf with melted butter before baking. Bake for 30–35 minutes, until golden brown.
8. Let the bread cool before slicing.

Sourdough Cinnamon Raisin Bread brings the perfect balance of tangy sourdough, sweet cinnamon, and juicy raisins. It’s the perfect breakfast or snack bread that’s just as delicious on its own as it is toasted with butter. This comforting loaf is a wonderful treat for any time of day.

Sourdough Jalapeño Cheddar Bread

Sourdough Jalapeño Cheddar Bread is a spicy and cheesy loaf that packs a flavorful punch. The heat from fresh jalapeños pairs perfectly with the creamy cheddar, creating a deliciously savory bread that’s perfect for sandwiches, burgers, or as a snack with a side of salsa.

Ingredients:

• 1 cup active sourdough starter
• 1/2 cup warm water
• 2 1/2 cups bread flour
• 1 tsp salt
• 1 tbsp olive oil
• 2 fresh jalapeños, seeded and finely chopped
• 1 cup shredded sharp cheddar cheese
• 1 tsp cumin (optional)

Instructions:

1. In a bowl, combine the sourdough starter, warm water, and 1 cup of flour. Let rest for 30 minutes.
2. Add the remaining flour, salt, olive oil, and cumin (if using). Knead until smooth, about 8–10 minutes.
3. Fold in the chopped jalapeños and shredded cheddar cheese.
4. Cover the dough and let it rise for 6–8 hours.
5. Shape the dough into a loaf and let it rise for another 1–2 hours. Preheat the oven to 450°F (230°C).
6. Score the top of the loaf and bake for 30–35 minutes, until golden brown and the loaf sounds hollow when tapped.
7. Cool before slicing.

Sourdough Jalapeño Cheddar Bread is a bold and flavorful loaf that’s sure to satisfy anyone who loves a little heat with their bread. The gooey cheddar and spicy jalapeños create an irresistible combination, making this a standout choice for sandwiches or as a flavorful side to any meal.

Note: More recipes are coming soon!