18 Flavorful Overnight Sourdough Recipes for Beginners

Ready to transform your sourdough game with minimal effort? These 18 flavorful overnight sourdough recipes are perfect for beginners—no fancy skills required! From crusty artisan loaves to soft, tangy rolls, we’ve got easy, hands-off recipes that do most of the work while you sleep. Whether you’re craving classic comfort or a creative twist, your next baking triumph starts here. Let’s get that starter bubbling!

Classic Overnight Sourdough Bread

Nothing quite compares to the rustic charm and deep, tangy flavors of a Classic Overnight Sourdough Bread. This timeless recipe, with its crisp crust and airy interior, is a testament to the beauty of slow fermentation and the magic of sourdough starter.

Ingredients

• 1 cup of active sourdough starter
• 3 cups of bread flour, plus a little extra for dusting
• 1 1/4 cups of water, lukewarm
• 2 teaspoons of salt
• A splash of olive oil for the bowl

Instructions

1. In a large mixing bowl, combine the sourdough starter, bread flour, and water. Mix until just combined, then let it rest for 30 minutes to hydrate the flour.
2. Add the salt to the dough and knead for about 10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it forms a thin, translucent membrane without tearing, it’s ready.
3. Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth. Let it rise at room temperature (about 70°F) for 4 hours, folding the dough every hour to strengthen the gluten.
4. After the final fold, shape the dough into a round loaf and place it seam-side up in a floured proofing basket. Cover and refrigerate overnight, about 12 hours, to develop flavor.
5. Preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes before baking. Tip: This ensures a steamy environment for a crisp crust.
6. Carefully transfer the dough to the preheated Dutch oven, score the top with a sharp knife, and bake covered for 20 minutes. Then, uncover and bake for another 25 minutes until deeply golden.
7. Let the bread cool on a wire rack for at least an hour before slicing. Tip: Resist the urge to cut it early; this allows the crumb to set properly.

The result is a loaf with a crackling crust and a tender, holey crumb, perfect for slathering with butter or turning into artisanal toast. Serve it alongside a hearty soup or simply enjoy it with a drizzle of olive oil and a pinch of flaky sea salt.

Overnight Sourdough Cinnamon Rolls

Unveiling the secret to the most indulgent breakfast treat, our Overnight Sourdough Cinnamon Rolls marry the tangy depth of sourdough with the sweet, spicy warmth of cinnamon. Perfect for a leisurely weekend brunch, these rolls are a testament to the magic of patience and fermentation.

Ingredients

• 1 cup of active sourdough starter
• 3 1/2 cups of all-purpose flour, plus a little extra for dusting
• 1/2 cup of whole milk, warmed to about 110°F
• 1/4 cup of granulated sugar
• 1/2 teaspoon of salt
• 1/4 cup of unsalted butter, melted
• 1 large egg
• A generous 1/2 cup of brown sugar
• 2 tablespoons of ground cinnamon
• A splash of vanilla extract
• 1/4 cup of softened butter for spreading

Instructions

1. In a large mixing bowl, combine the sourdough starter, warmed milk, granulated sugar, melted butter, and egg. Stir until well mixed.
2. Gradually add the flour and salt to the wet ingredients, mixing until a soft dough forms. Tip: The dough should be tacky but not sticky; adjust flour as needed.
3. Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise at room temperature for 4 hours, or until doubled in size.
5. After the first rise, punch down the dough and roll it out on a floured surface into a 12×18 inch rectangle.
6. Spread the softened butter evenly over the dough, then sprinkle with brown sugar, cinnamon, and a splash of vanilla extract. Tip: Leave a small border around the edges to prevent filling from oozing out.
7. Roll the dough tightly from the long side, then cut into 12 equal pieces using a sharp knife or dental floss for clean cuts.
8. Arrange the rolls in a greased 9×13 inch baking dish, cover, and refrigerate overnight. Tip: This slow rise enhances flavor and texture.
9. The next morning, preheat your oven to 375°F and let the rolls sit at room temperature for 30 minutes before baking.
10. Bake for 25-30 minutes, until golden brown and bubbly. Let cool slightly before serving.

Absolutely divine when served warm, these rolls boast a fluffy interior with a caramelized cinnamon swirl. For an extra touch, drizzle with a simple glaze or serve alongside a dollop of whipped cream.

Overnight Sourdough Pizza Dough

On a quest for the perfect pizza crust that’s both effortlessly delicious and imbued with depth of flavor? Our overnight sourdough pizza dough is a game-changer, marrying the tangy complexity of sourdough with the convenience of advance preparation.

Ingredients

• 1 cup of active sourdough starter
• 3 1/2 cups of all-purpose flour, plus a little extra for dusting
• 1 1/2 teaspoons of salt
• 1 1/4 cups of water, just lukewarm to the touch
• A splash of olive oil for greasing

Instructions

1. In a large mixing bowl, combine the sourdough starter, flour, and salt. Mix until just combined.
2. Gradually add the lukewarm water, stirring until a shaggy dough forms. Tip: The dough should be sticky but manageable. If it’s too wet, add a tablespoon of flour at a time until it comes together.
3. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Tip: Use the windowpane test to check if the dough is ready—it should stretch without tearing.
4. Lightly grease a clean bowl with olive oil, place the dough inside, and cover with a damp cloth. Let it rise at room temperature for 30 minutes.
5. After the initial rise, perform a series of stretch and folds: grab one side of the dough, stretch it upwards, and fold it over the top. Rotate the bowl and repeat 3 more times. Cover and let rest for another 30 minutes.
6. Repeat the stretch and fold process once more, then cover the bowl tightly and refrigerate overnight, or for at least 12 hours. Tip: This slow fermentation develops the dough’s flavor and texture.
7. The next day, remove the dough from the fridge and let it come to room temperature for about 2 hours before shaping and baking.

Here’s the payoff: a crust that’s crispy on the outside, chewy on the inside, with a subtle sourdough tang that elevates any topping. Try it with a simple tomato sauce and fresh mozzarella for a classic Margherita, or get creative with seasonal veggies and artisanal cheeses.

Overnight Sourdough Bagels

Kneading tradition with a modern twist, these Overnight Sourdough Bagels blend the tangy depth of sourdough with the satisfying chew of a classic bagel, perfect for a leisurely weekend breakfast or a gourmet brunch centerpiece.

Ingredients

• 1 cup of active sourdough starter
• 3 1/2 cups of bread flour, plus a little extra for dusting
• 1 1/2 cups of water, just warm to the touch
• 2 tbsp of honey, for that subtle sweetness
• 1 tbsp of salt, to balance the flavors
• A splash of olive oil, for greasing the bowl
• A couple of tbsp of cornmeal, for dusting the baking sheet
• 1 egg white, lightly beaten, for that golden shine
• Your choice of toppings: sesame seeds, poppy seeds, or everything bagel seasoning

Instructions

1. In a large mixing bowl, combine the sourdough starter, bread flour, water, honey, and salt. Mix until a shaggy dough forms.
2. Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it forms a thin membrane without tearing, it’s ready.
3. Lightly grease a clean bowl with olive oil, place the dough inside, and cover with a damp towel. Let it rise at room temperature for about 4 hours, or until doubled in size.
4. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a smooth ball, then poke a hole in the center with your thumb and stretch to form a bagel shape.
5. Place the shaped bagels on a cornmeal-dusted baking sheet, cover with plastic wrap, and refrigerate overnight (about 12 hours) for a slow fermentation that develops flavor.
6. Preheat your oven to 425°F and bring a large pot of water to a boil. Boil the bagels in batches for 1 minute per side, then transfer back to the baking sheet.
7. Brush the boiled bagels with beaten egg white and sprinkle with your chosen toppings. Bake for 20-25 minutes, until deeply golden and crisp.

Perfectly chewy with a crisp crust and a hint of sourdough tang, these bagels are sublime when toasted and slathered with cream cheese or transformed into a breakfast sandwich with avocado and a fried egg.

Overnight Sourdough Focaccia

Elevate your baking repertoire with this effortlessly elegant Overnight Sourdough Focaccia, a bread that marries the rustic charm of sourdough with the airy, olive oil-rich texture of classic focaccia. Perfect for those who appreciate the slow fermentation process, this recipe promises a delightful crunch and a tender crumb, ideal for tearing and sharing.

Ingredients

• 1 cup of active sourdough starter
• 4 cups of all-purpose flour
• 1 1/2 cups of warm water (about 85°F)
• 2 tsp of fine sea salt
• 1/4 cup of extra virgin olive oil, plus a splash more for drizzling
• A couple of sprigs of fresh rosemary
• Flaky sea salt, for sprinkling

Instructions

1. In a large mixing bowl, combine the sourdough starter, warm water, and olive oil, stirring until the mixture is homogenous.
2. Gradually add the flour and fine sea salt to the wet ingredients, mixing until a shaggy dough forms. Tip: Don’t overmix; the dough should be slightly sticky.
3. Cover the bowl with a damp towel and let it rest at room temperature for 30 minutes to allow the gluten to start developing.
4. Perform a series of stretch and folds every 30 minutes for the next 2 hours. This builds strength in the dough without kneading. Tip: Wet your hands to prevent sticking.
5. After the final fold, cover the bowl tightly and refrigerate overnight, or for at least 12 hours, to let the sourdough flavor deepen.
6. The next day, preheat your oven to 425°F and drizzle a 9×13 inch baking pan with olive oil.
7. Transfer the dough to the prepared pan, gently stretching it to fit. Let it rise at room temperature for about 2 hours, or until puffy. Tip: The dough is ready when it holds a dimple after pressing with a finger.
8. Dimple the dough all over with your fingers, drizzle with more olive oil, and sprinkle with flaky sea salt and rosemary leaves.
9. Bake for 20-25 minutes, until golden brown and crisp on the edges.

Overnight Sourdough Focaccia emerges from the oven with a golden, crackly crust and a soft, porous interior, perfumed with rosemary and olive oil. Serve it warm, dipped in herbed olive oil, or as the foundation for a gourmet sandwich, letting its complex flavors shine.

Overnight Sourdough Pancakes

Heralding the dawn with a breakfast that marries convenience with artisan flair, these Overnight Sourdough Pancakes are a testament to the magic of patience and fermentation. Their light, airy texture and nuanced tang will elevate your morning ritual into a gourmet experience.

Ingredients

• 1 cup of active sourdough starter
• 1 cup of all-purpose flour
• 1 cup of milk, plus a splash more if needed
• 1 large egg
• 2 tablespoons of melted butter, plus a bit extra for the pan
• 1 tablespoon of sugar
• 1/2 teaspoon of salt
• 1/2 teaspoon of baking soda

Instructions

1. In a large bowl, whisk together the sourdough starter, flour, and milk until just combined. Cover with a clean towel and let it sit at room temperature overnight, or for at least 8 hours. Tip: The batter should be bubbly and slightly risen in the morning.
2. The next morning, gently stir in the egg, melted butter, sugar, and salt until smooth. Tip: Avoid overmixing to keep the pancakes tender.
3. Sprinkle the baking soda over the batter and fold it in gently. Let the batter rest for 10 minutes; it will puff up slightly. Tip: This rest period ensures fluffy pancakes.
4. Heat a non-stick skillet or griddle over medium heat (about 350°F) and brush with a little melted butter. Pour 1/4 cup of batter for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.

Perfectly golden with a delicate crisp edge, these pancakes boast a complex flavor profile that’s subtly tangy and wonderfully rich. Serve them stacked high with a drizzle of maple syrup and a handful of fresh berries for a breakfast that feels both rustic and refined.

Overnight Sourdough Waffles

Magical mornings call for something special, and these Overnight Sourdough Waffles rise to the occasion with their tangy depth and golden crispness, a testament to the beauty of slow fermentation.

Ingredients

• 1 cup of active sourdough starter
• 2 cups of all-purpose flour
• 2 tablespoons of sugar
• A pinch of salt
• 2 large eggs
• 1/2 cup of melted butter
• A splash of vanilla extract
• 1 cup of milk
• 1 teaspoon of baking soda

Instructions

1. In a large bowl, mix the sourdough starter, flour, sugar, and salt. Cover with a clean towel and let it sit at room temperature overnight, about 8-12 hours, to ferment.
2. Preheat your waffle iron to 375°F in the morning to ensure it’s perfectly hot when you’re ready to cook.
3. Whisk the eggs, melted butter, vanilla extract, and milk into the fermented batter until smooth. Tip: For extra fluffy waffles, let the batter rest for 10 minutes after mixing to activate the baking soda.
4. Sprinkle the baking soda over the batter and gently fold it in. This will help your waffles rise and become light.
5. Pour 1/2 cup of batter onto the center of the waffle iron, close the lid, and cook for about 4-5 minutes or until golden brown and crisp. Tip: Avoid opening the waffle iron too early to prevent sticking.
6. Repeat with the remaining batter, keeping finished waffles warm in a 200°F oven if not serving immediately. Tip: For a crispier exterior, place waffles directly on the oven rack instead of a plate.

Perfectly balanced between tangy and sweet, these waffles boast a delightful contrast of crispy edges and tender centers. Serve them with a dollop of whipped cream and fresh berries for a breakfast that feels like a celebration.

Overnight Sourdough Dinner Rolls

Nothing quite compares to the rustic charm and tangy depth of homemade sourdough, especially when it’s transformed into soft, pillowy dinner rolls that beckon with a golden crust. These Overnight Sourdough Dinner Rolls marry the convenience of advance prep with the unparalleled flavor of slow fermentation, making them a standout addition to any meal.

Ingredients

• 1 cup of active sourdough starter, bubbly and lively
• 3 cups of all-purpose flour, plus a little extra for dusting
• 1 cup of warm water (about 110°F, just cozy to the touch)
• 2 tablespoons of honey, for a whisper of sweetness
• 1 teaspoon of salt, to balance the flavors
• A splash of olive oil, for greasing the bowl
• A couple of tablespoons of melted butter, for brushing the tops

Instructions

1. In a large mixing bowl, combine the sourdough starter, warm water, and honey, stirring until the honey dissolves completely.
2. Gradually add the flour and salt to the wet ingredients, mixing until a shaggy dough forms. Tip: Resist the urge to add more flour; the dough should be tacky but not sticky.
3. Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Use the windowpane test to check for readiness.
4. Lightly grease a clean bowl with olive oil, place the dough inside, and cover with a damp towel. Let it rise at room temperature for 8-12 hours, or until doubled in size. Tip: For best results, aim for a draft-free spot.
5. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a smooth ball and arrange them in a greased baking dish, leaving a little space between each.
6. Cover the rolls with a towel and let them rise again for about 1-2 hours, until puffy. Meanwhile, preheat your oven to 375°F.
7. Bake the rolls for 20-25 minutes, until they’re golden brown and sound hollow when tapped. Tip: Brushing them with melted butter halfway through baking adds a lovely sheen.
8. Remove from the oven and let cool slightly before serving.

These rolls boast a tender crumb with a slight chew, enveloped in a crisp, buttery crust. Try tearing them apart while warm and slathering with herb-infused butter for an extra layer of flavor.

Overnight Sourdough Pretzels

Lusciously tangy and perfectly chewy, these overnight sourdough pretzels are a testament to the magic of slow fermentation. With a golden-brown crust and a soft, airy interior, they’re a delightful twist on the classic pretzel, infused with the depth of sourdough.

Ingredients

• 1 cup of active sourdough starter
• 3 cups of all-purpose flour, plus a bit extra for dusting
• 1 tbsp of brown sugar
• 1 tsp of salt
• 1 cup of warm water (about 110°F)
• a splash of vegetable oil
• a couple of tbsp of baking soda
• 1 egg, beaten (for the egg wash)
• a sprinkle of coarse sea salt

Instructions

1. In a large mixing bowl, combine the sourdough starter, flour, brown sugar, and salt. Gradually add the warm water, stirring until a shaggy dough forms.
2. Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it forms a thin membrane without tearing, it’s ready.
3. Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth. Let it rise at room temperature for 8-12 hours, or until doubled in size. Tip: For best results, let the dough ferment overnight to develop the sourdough flavor fully.
4. Preheat your oven to 425°F and line a baking sheet with parchment paper. Bring a large pot of water to a boil and add the baking soda.
5. Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 20 inches, and shape into a pretzel. Tip: If the dough resists stretching, let it rest for a few minutes to relax the gluten.
6. Boil each pretzel in the baking soda water for 30 seconds, then transfer to the prepared baking sheet. Brush with the beaten egg and sprinkle with coarse sea salt.
7. Bake for 12-15 minutes, until deep golden brown. Let cool on a wire rack for at least 10 minutes before serving.

Marvel at the contrast of the crisp, salty exterior against the tender, slightly tangy crumb. These pretzels are sublime when served warm with a side of spicy mustard or a creamy cheese dip, making them the perfect centerpiece for your next gathering.

Overnight Sourdough Baguettes

Flourishing with a rustic charm and a depth of flavor that only time can bestow, these Overnight Sourdough Baguettes are a testament to the art of patience. Crafted with a lively sourdough starter, each loaf boasts a crisp, golden crust giving way to a tender, airy interior, making them a sublime addition to any table.

Ingredients

• 500g of bread flour (about 3 and 3/4 cups)
• 350g of water (roughly 1 and 1/2 cups)
• 100g of active sourdough starter (a generous 1/3 cup)
• 10g of salt (2 tsp)
• A splash of olive oil (for greasing)

Instructions

1. In a large mixing bowl, combine the bread flour and water until just incorporated. Let this mixture rest for 30 minutes to an hour; this autolyse step helps develop the gluten.
2. Add the active sourdough starter and salt to the bowl. Mix thoroughly until the dough becomes cohesive and slightly sticky.
3. Transfer the dough to a lightly oiled bowl, cover with a damp towel, and let it rise at room temperature (around 70°F) for 4 hours, performing a series of stretches and folds every 30 minutes for the first 2 hours to strengthen the dough.
4. After the bulk rise, divide the dough into two equal portions. Pre-shape each into a loose log, cover, and let rest for 30 minutes to relax the gluten.
5. Shape each portion into a tight baguette, then place them seam-side up into a floured couche or a heavily floured kitchen towel. Cover and refrigerate overnight (12-16 hours) for a slow, flavor-developing fermentation.
6. Preheat your oven to 475°F with a baking stone or steel inside and a pan for steam on the lower rack. Boil a cup of water to add to the steam pan later.
7. Transfer the baguettes onto a piece of parchment paper, score the tops with a sharp blade, and slide them onto the preheated baking stone. Pour the boiling water into the steam pan and quickly close the oven door to trap the steam.
8. Bake for 20-25 minutes until the baguettes are deeply golden and sound hollow when tapped on the bottom. Let them cool on a wire rack for at least 30 minutes before slicing.

Delightfully crisp on the outside with a chewy, open crumb inside, these baguettes are perfect torn apart and slathered with butter or as the foundation for a gourmet sandwich. Their tangy sourdough flavor pairs beautifully with rich cheeses or a simple bowl of soup, elevating any meal into something extraordinary.

Overnight Sourdough Banana Bread

Amidst the hustle of modern life, there’s something profoundly comforting about waking up to the aroma of freshly baked banana bread, especially when it’s been lovingly prepared with a sourdough starter for that extra depth of flavor and a tender crumb.

Ingredients

• 1 cup of ripe bananas, mashed (about 2 medium bananas)
• 1/2 cup of sourdough starter, unfed
• 1/3 cup of melted butter, slightly cooled
• 1/2 cup of brown sugar, packed
• 1 large egg
• 1 tsp of vanilla extract
• 1 cup of all-purpose flour
• 1/2 tsp of baking soda
• A pinch of salt
• A handful of walnuts, chopped (optional)

Instructions

1. In a large bowl, mix the mashed bananas, sourdough starter, melted butter, brown sugar, egg, and vanilla extract until well combined. Tip: Ensure your butter is cool enough not to cook the egg.
2. Gently fold in the flour, baking soda, and salt until just combined. Avoid overmixing to keep the bread tender. Tip: If using walnuts, fold them in now for a crunchy texture.
3. Cover the bowl with a clean towel and let the batter rest at room temperature overnight, about 8-12 hours. This slow fermentation enhances the flavor.
4. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Tip: Lining the pan with parchment paper ensures easy removal.
5. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This prevents the bread from becoming soggy.

Soaked with the nuanced tang of sourdough and the natural sweetness of bananas, this bread boasts a moist, dense texture that’s perfectly balanced. Serve it toasted with a smear of butter or as a base for a decadent banana bread pudding to elevate your breakfast or dessert game.

Overnight Sourdough English Muffins

How delightful it is to wake up to the aroma of freshly baked Overnight Sourdough English Muffins, their nooks and crannies just begging for a pat of butter or a drizzle of honey. This recipe, with its slow fermentation, promises a depth of flavor and a tender crumb that’s simply unmatched.

Ingredients

• 1 cup of active sourdough starter
• 2 cups of all-purpose flour, plus a little extra for dusting
• 1 tablespoon of sugar
• 1 teaspoon of salt
• A splash of milk (about 1/4 cup)
• A couple of tablespoons of cornmeal, for dusting

Instructions

1. In a large bowl, mix the sourdough starter, flour, sugar, and salt. Gradually add the milk until a soft dough forms. Tip: The dough should be sticky but manageable. If it’s too wet, add a bit more flour.
2. Cover the bowl with a damp cloth and let it rest at room temperature for 8-12 hours, or until the dough has doubled in size. Tip: Overnight fermentation enhances the sourdough flavor.
3. Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Use a round cutter to stamp out muffins. Tip: Dip the cutter in flour to prevent sticking.
4. Sprinkle a baking sheet with cornmeal and place the muffins on it. Cover and let them rise for another hour, until puffy.
5. Heat a griddle or skillet over medium-low heat (about 300°F). Cook the muffins for 5-7 minutes on each side, until golden brown and cooked through. Tip: Low and slow cooking ensures they’re cooked evenly without burning.

Resist the urge to split these muffins with a knife; instead, fork-split them to preserve those precious crannies. Toasted to perfection, they offer a crisp exterior giving way to a soft, tangy interior—ideal for your favorite jam or a savory eggs Benedict.

Overnight Sourdough Cornbread

Venture into the realm of rustic baking with this Overnight Sourdough Cornbread, a harmonious blend of tangy sourdough and sweet cornmeal that promises a delightful twist on a classic. Perfect for those who cherish the slow fermentation process, this recipe yields a moist, flavorful bread with a golden crust that’s ideal for any meal.

Ingredients

• 1 cup of sourdough starter, bubbly and active
• 1 cup of fine cornmeal
• 1 cup of all-purpose flour
• a splash of whole milk, about 1/2 cup
• a couple of tablespoons of honey
• 1/4 cup of melted butter
• 1 large egg
• a pinch of salt
• 1/2 teaspoon of baking soda

Instructions

1. In a large mixing bowl, combine the sourdough starter, cornmeal, flour, milk, honey, melted butter, egg, and salt. Stir until just combined. Cover with a damp cloth and let it rest at room temperature overnight, about 8-12 hours.
2. Preheat your oven to 375°F (190°C) and grease a 9-inch cast iron skillet or baking pan.
3. Stir the baking soda into the batter until fully incorporated. This will help the cornbread rise and become fluffy.
4. Pour the batter into the prepared skillet and smooth the top with a spatula.
5. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Let the cornbread cool in the skillet for 10 minutes before slicing. This resting period allows the structure to set, making it easier to cut.

Just out of the oven, this Overnight Sourdough Cornbread boasts a crispy exterior with a tender, moist crumb inside. The subtle tang from the sourdough complements the sweetness of the corn, making it a versatile side that pairs beautifully with chili or a drizzle of honey for a simple dessert.

Overnight Sourdough Garlic Knots

Magical aromas fill the kitchen as these Overnight Sourdough Garlic Knots rise to perfection, blending the tangy depth of sourdough with the rich, buttery essence of roasted garlic. Perfect for those who cherish the art of slow fermentation, these knots offer a delightful crunch outside with a soft, airy interior, making them an irresistible addition to any meal.

Ingredients

• 1 cup of active sourdough starter
• 3 cups of all-purpose flour, plus a little extra for dusting
• 1 teaspoon of salt
• 1 tablespoon of sugar
• 1/2 cup of warm water
• 4 cloves of garlic, minced
• 1/4 cup of melted butter
• A splash of olive oil
• A couple of tablespoons of chopped fresh parsley

Instructions

1. In a large bowl, mix the sourdough starter, flour, salt, sugar, and warm water until a shaggy dough forms.
2. Cover the bowl with a damp cloth and let it rest at room temperature for 30 minutes to allow the gluten to start developing.
3. After resting, perform a series of stretch and folds every 30 minutes for 2 hours to strengthen the dough.
4. Cover the bowl tightly and refrigerate overnight for a slow fermentation that enhances flavor.
5. The next day, let the dough sit at room temperature for 1 hour to take off the chill.
6. Preheat your oven to 375°F and line a baking sheet with parchment paper.
7. Divide the dough into 12 equal pieces, roll each into a rope, and tie into a knot.
8. Place the knots on the prepared baking sheet, cover, and let rise until puffy, about 1 hour.
9. Mix the minced garlic with melted butter and a splash of olive oil, then brush generously over the knots.
10. Bake for 20-25 minutes or until golden brown, then sprinkle with chopped parsley right after baking.

Flavorful and aromatic, these garlic knots boast a perfect balance of tangy sourdough and savory garlic, with a texture that’s crispy on the outside and tender within. Serve them warm alongside a marinara dipping sauce or as a standout side to your favorite pasta dish.

Overnight Sourdough Ciabatta

Gracefully bridging the gap between rustic charm and artisanal sophistication, our Overnight Sourdough Ciabatta is a testament to the beauty of slow fermentation. With its airy crumb and crisp crust, this bread is a labor of love that rewards patience with unparalleled flavor and texture.

Ingredients

• 1 cup of bubbly, active sourdough starter
• 3 cups of bread flour, plus a little extra for dusting
• 1 1/4 cups of cool water
• 2 tsp of fine sea salt
• A splash of olive oil for greasing

Instructions

1. In a large mixing bowl, combine the sourdough starter, bread flour, and water. Mix until just combined, then let it rest for 30 minutes. This autolyse helps develop the gluten.
2. Sprinkle the salt over the dough and mix thoroughly. The dough will be sticky; that’s perfect for ciabatta.
3. Cover the bowl with a damp towel and let it rise at room temperature for 12-14 hours. The long fermentation is key to developing flavor.
4. Turn the dough onto a lightly floured surface. Gently stretch it into a rectangle, then fold it letter-style from both ends. This builds structure without kneading.
5. Transfer the dough to a parchment-lined baking sheet dusted with flour. Let it proof for another 1-2 hours until puffy.
6. Preheat your oven to 475°F with a baking stone or steel inside. The high heat is crucial for a good oven spring.
7. Slide the dough onto the preheated stone and bake for 25-30 minutes until deeply golden. For an extra crispy crust, add a tray of ice cubes to the oven bottom when you bake.

Perfectly imperfect, this ciabatta boasts a chewy interior with a crust that sings when broken into. Serve it warm with a drizzle of olive oil and a sprinkle of flaky salt, or use it as the foundation for a gourmet sandwich that elevates any lunch.

Overnight Sourdough Flatbread

Just imagine waking up to the irresistible aroma of freshly baked sourdough flatbread, its crust golden and crisp, yet tender within. This overnight sourdough flatbread marries the tangy depth of sourdough with the simplicity of flatbread, creating a versatile canvas for your culinary creations.

Ingredients

• 1 cup of active sourdough starter
• 2 cups of all-purpose flour, plus a little extra for dusting
• 3/4 cup of warm water (about 110°F)
• A generous pinch of salt
• A splash of olive oil for greasing

Instructions

1. In a large mixing bowl, combine the sourdough starter, warm water, and a pinch of salt. Stir until the starter is fully dissolved in the water.
2. Gradually add the all-purpose flour to the mixture, stirring with a wooden spoon until a shaggy dough forms. Tip: The dough should be sticky but manageable. If it’s too wet, add a tablespoon of flour at a time until it comes together.
3. Cover the bowl with a damp towel and let it rest at room temperature overnight, or for about 8-12 hours. The dough should double in size and become bubbly.
4. Lightly flour a clean surface and turn the dough out onto it. Gently shape the dough into a ball, then divide it into 4 equal pieces. Tip: Use a bench scraper for easy dividing and to keep the dough from sticking.
5. Heat a cast-iron skillet over medium-high heat (about 375°F) for 5 minutes. While the skillet heats, roll each piece of dough into a thin circle, about 1/8 inch thick.
6. Lightly grease the skillet with olive oil and cook each flatbread for 2-3 minutes on each side, or until golden brown spots appear. Tip: Press down gently with a spatula to ensure even cooking.

Out of the skillet, these flatbreads boast a delightful contrast of textures—crispy edges with a soft, chewy center. Serve them warm, draped with melted butter and a sprinkle of sea salt, or use as a base for your favorite toppings for an instant gourmet meal.

Overnight Sourdough Donuts

Elevate your morning routine with these Overnight Sourdough Donuts, a delightful twist on the classic treat that combines the tangy depth of sourdough with the sweet, fluffy perfection of a donut. Perfect for those who appreciate the art of baking, these donuts are a testament to the beauty of patience and precision.

Ingredients

• 1 cup of active sourdough starter
• 2 cups of all-purpose flour, plus a little extra for dusting
• 1/4 cup of granulated sugar
• 1/2 tsp of salt
• 1/2 cup of whole milk, lukewarm
• 1 large egg
• 2 tbsp of unsalted butter, melted
• A splash of vanilla extract
• Vegetable oil, for frying
• A couple of cups of powdered sugar, for dusting

Instructions

1. In a large mixing bowl, combine the sourdough starter, flour, sugar, and salt. Mix until just combined.
2. Add the lukewarm milk, egg, melted butter, and vanilla extract to the bowl. Stir until a sticky dough forms.
3. Cover the bowl with a damp cloth and let the dough rest at room temperature for 8-12 hours, or until it has doubled in size. Tip: The longer the fermentation, the more pronounced the sourdough flavor.
4. Turn the dough onto a lightly floured surface and gently roll it out to about 1/2 inch thickness. Use a donut cutter to cut out donuts, placing them on a floured baking sheet.
5. Heat vegetable oil in a deep fryer or large pot to 350°F. Carefully add the donuts, frying in batches to avoid overcrowding, for about 1-2 minutes per side or until golden brown. Tip: Maintain the oil temperature for evenly cooked donuts.
6. Remove the donuts with a slotted spoon and drain on paper towels. While still warm, dust generously with powdered sugar. Tip: For extra flavor, mix a little cinnamon into the powdered sugar before dusting.

How these Overnight Sourdough Donuts boast a crispy exterior giving way to a tender, airy interior, with the sourdough adding a subtle complexity that elevates the entire experience. Serve them alongside a robust coffee or as part of a brunch spread to truly impress your guests.

Overnight Sourdough Crackers

Kneading together tradition and convenience, these Overnight Sourdough Crackers offer a delightful crunch with a hint of tang, perfect for elevating your snack game or accompanying your favorite cheese board.

Ingredients

• 1 cup of sourdough starter (unfed)
• 1/4 cup of olive oil
• 1 cup of all-purpose flour
• 1/2 tsp of salt
• A splash of water, if needed
• A couple of tbsp of everything bagel seasoning for topping

Instructions

1. In a large bowl, mix the sourdough starter, olive oil, flour, and salt until a dough forms. If the dough feels too dry, add a splash of water to bring it together.
2. Cover the bowl with a damp towel and let the dough rest at room temperature overnight, about 8-12 hours. This slow fermentation enhances the flavor.
3. Preheat your oven to 350°F and line a baking sheet with parchment paper. Tip: For extra crispiness, preheat the baking sheet as well.
4. Roll the dough out thinly on a floured surface, about 1/8 inch thick. The thinner the dough, the crispier the crackers.
5. Cut the dough into desired shapes using a pizza cutter or knife. Transfer the pieces to the prepared baking sheet.
6. Sprinkle the everything bagel seasoning evenly over the crackers, gently pressing it in to adhere.
7. Bake for 15-20 minutes, or until the edges are golden and the crackers are crisp. Tip: Rotate the baking sheet halfway through for even browning.
8. Let the crackers cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They’ll crisp up more as they cool.

Zesty and crisp, these crackers boast a deep, fermented flavor with a satisfying snap. Serve them alongside a sharp cheddar or smear with soft goat cheese for a sophisticated snack.

Conclusion

With these 18 flavorful overnight sourdough recipes, you’re all set to bake with confidence—no matter your skill level! Whether you crave classic loaves or creative twists, there’s something here for every home cook. Give a recipe (or two!) a try, then let us know your favorites in the comments. Loved this roundup? Share the sourdough love by pinning it for later. Happy baking!