18 Delicious Sourdough Starter Recipes for Beginners

Ready to turn that bubbly sourdough starter into something beyond basic bread? Whether you’re a sourdough newbie or a seasoned fermenter, these 18 beginner-friendly recipes will inspire you to bake everything from fluffy pancakes to crispy crackers—no discard left behind! Say goodbye to boring loaves and hello to a world of tangy, wholesome goodness. Let’s get baking!

Classic Sourdough Bread

There’s nothing quite like the tangy aroma of freshly baked sourdough—this timeless recipe delivers a crisp crust and chewy interior every time.

Ingredients:

• 1 cup (240g) active sourdough starter (100% hydration)
• 1 ½ cups (360ml) warm water (about 85°F)
• 4 cups (500g) bread flour
• 1 ½ tsp (9g) fine sea salt
• 1 tbsp (15ml) olive oil (for greasing)

Instructions:

1. In a large bowl, mix 1 cup (240g) sourdough starter and 1 ½ cups (360ml) warm water until bubbly. Gradually add 4 cups (500g) bread flour and 1 ½ tsp (9g) salt, stirring until a shaggy dough forms.
2. Cover with a damp towel and let rest for 30 minutes. Then, stretch and fold the dough every 30 minutes for 2 hours (4 rounds total).
3. Transfer to a lightly floured surface, shape into a round loaf, and place seam-side up in a olive oil-greased bowl. Cover and refrigerate overnight (12–16 hours).
4. Preheat oven to 450°F (230°C) with a Dutch oven inside for 1 hour. Carefully transfer the dough to the hot Dutch oven, slash the top, and bake covered for 20 minutes. Uncover and bake 25 more minutes until deeply golden.

The slow fermentation gives this loaf its signature tang and an airy, open crumb—perfect for tearing and sharing.

Tip: For extra crispness, spritz the dough with water before baking.

Sourdough Pancakes

These tangy, golden pancakes are the perfect way to use up your sourdough discard—plus, they’re light as a cloud with just the right amount of chew.

Ingredients

• 1 cup active sourdough starter (unfed/discard works too)
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 large egg
• 3/4 cup whole milk
• 2 tbsp unsalted butter, melted (plus extra for cooking)

Instructions

1. In a large bowl, whisk together the sourdough starter, flour, sugar, baking soda, and salt until just combined.
2. Add the egg, milk, and 2 tbsp melted butter, stirring gently until the batter is smooth (small lumps are okay). Let rest for 10 minutes—it’ll bubble slightly.
3. Heat a griddle or skillet over medium-low heat. Melt a pat of butter, then pour 1/4 cup batter per pancake. Cook for 2–3 minutes until bubbles form on top and edges look set.
4. Flip and cook another 1–2 minutes until golden brown. Repeat with remaining batter, adding more butter as needed.

The sourdough adds a subtle tang and extra lift, making these pancakes irresistibly tender. Tip: For extra-fluffy results, fold in a whipped egg white with the wet ingredients!

Sourdough Waffles

These sourdough waffles are the perfect way to use up your discard—they’re crispy on the outside, fluffy inside, and packed with tangy flavor.

Ingredients

• 1 cup sourdough starter (unfed/discard)
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 1/4 cup melted unsalted butter
• 3/4 cup milk (whole or buttermilk)

Instructions

1. Preheat your waffle iron to medium-high (about 375°F).
2. In a large bowl, whisk together the sourdough starter, flour, sugar, baking soda, and salt until just combined.
3. Add the egg, melted butter, and milk, stirring gently until the batter is smooth (a few lumps are okay).
4. Lightly grease the waffle iron, then pour 1/3 cup batter onto the center. Close and cook for 4–5 minutes until golden and crisp.
5. Repeat with remaining batter, keeping finished waffles warm in a 200°F oven if needed.

The sourdough adds a subtle tang and extra crunch, making these waffles stand out from the usual weekend stack. Serve with maple syrup and fresh berries for the ultimate treat.

Tip: For extra-fluffy waffles, let the batter rest for 10 minutes before cooking—this gives the baking soda time to activate!

Sourdough Pizza Dough

This tangy, chewy sourdough pizza dough is a game-changer for homemade pies—no commercial yeast needed, just your trusty starter and a little patience.

Ingredients:

• 1 cup active sourdough starter (100% hydration)
• 3 1/2 cups bread flour
• 1 1/4 cups warm water (about 90°F)
• 1 1/2 tsp fine sea salt
• 1 tbsp olive oil

Instructions:

1. In a large bowl, mix the sourdough starter, warm water, and 1 tbsp olive oil until bubbly. Gradually add the bread flour and 1 1/2 tsp salt, stirring until a shaggy dough forms.
2. Knead by hand (or with a dough hook) for 8–10 minutes until smooth and elastic. The dough should pass the windowpane test—stretch a small piece thinly without tearing.
3. Place in a greased bowl, cover with a damp towel, and let rise at room temperature for 6–8 hours until doubled. For extra tang, refrigerate overnight (up to 24 hours).
4. Divide dough into 2 balls, shape into rounds, and rest covered for 1 hour before stretching into pizzas.
5. Bake on a preheated pizza stone at 475°F for 12–15 minutes until crust is blistered and crisp.

The slow fermentation gives this crust its signature airy pockets and complex flavor—no store-bought dough compares!

Tip: For a crispier crust, par-bake the dough for 5 minutes before adding toppings.

Sourdough Cinnamon Rolls

These sourdough cinnamon rolls bring the best of both worlds—a tender, tangy dough swirled with cozy cinnamon sugar and topped with creamy glaze. Perfect for lazy weekend mornings!

Ingredients

• 1 cup active sourdough starter (fed and bubbly)
• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 3 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 3 cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1/2 cup packed brown sugar
• 2 tbsp ground cinnamon
• 4 tbsp softened butter (for filling)
• 1 cup powdered sugar
• 2 tbsp heavy cream

Instructions

1. In a large bowl, whisk together the sourdough starter, warm milk, 1/4 cup granulated sugar, egg, 3 tbsp melted butter, and 1 tsp vanilla. Gradually mix in 3 cups flour and 1 tsp salt until a shaggy dough forms.
2. Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise at room temperature for 6–8 hours (or overnight in the fridge).
3. Roll the dough into a 12×16-inch rectangle. Spread 4 tbsp softened butter evenly over the surface, then sprinkle with 1/2 cup brown sugar and 2 tbsp cinnamon. Tightly roll into a log and slice into 12 even pieces.
4. Arrange rolls in a greased 9×13-inch pan. Cover and let rise 1–2 hours until puffy. Preheat oven to 375°F.
5. Bake for 22–25 minutes until golden. Whisk 1 cup powdered sugar with 2 tbsp heavy cream to make the glaze; drizzle over warm rolls.

The sourdough adds a subtle tang that balances the sweetness, while the overnight rise means minimal hands-on time. These rolls stay soft for days—if they last that long!

Tip: For extra-gooey centers, bake in a glass dish and pull them out just as the edges turn golden.

Sourdough Bagels

These tangy, homemade sourdough bagels boast a crisp exterior and pillowy interior—no commercial yeast needed, just your trusty starter!

Ingredients

• 1 cup active sourdough starter (100% hydration)
• 1 ¼ cups warm water (about 90°F)
• 4 cups bread flour
• 2 tbsp honey
• 1 ½ tsp fine sea salt
• 1 tbsp baking soda (for boiling)
• 1 egg white, beaten (for egg wash)
• 2 tbsp sesame seeds or everything bagel seasoning (optional)

Instructions

1. In a large bowl, mix the sourdough starter, warm water, and honey until bubbly. Gradually add the bread flour and salt, kneading for 8–10 minutes until smooth and elastic. Cover and let rise at room temperature for 8–12 hours (overnight) until doubled.
2. Punch down the dough and divide into 8 equal balls. Poke a hole through each center and stretch to form a 2-inch ring. Place on a parchment-lined tray, cover, and proof for 1–2 hours until puffy.
3. Preheat oven to 425°F. Bring a large pot of water to a boil, then add the baking soda. Boil bagels 2 at a time for 1 minute per side. Transfer to a rack to drain briefly.
4. Arrange boiled bagels on a baking sheet, brush with beaten egg white, and sprinkle with sesame seeds (if using). Bake for 20–22 minutes until deeply golden. Cool on a wire rack.

The slow fermentation gives these bagels their signature tang, while the boiling step ensures that classic chewy bite. Tip: For extra shine, brush with melted butter right after baking!

Sourdough Pretzels

These chewy, tangy sourdough pretzels are a fun weekend project with a reward that beats anything from the mall food court.

Ingredients

• 1 cup active sourdough starter (fed and bubbly)
• 1 cup warm water (110°F)
• 3 cups bread flour, plus extra for dusting
• 2 tbsp brown sugar
• 1 tbsp melted butter
• 1 1/2 tsp fine sea salt
• 1/3 cup baking soda (for boiling water)
• 1 large egg, beaten (for egg wash)
• Coarse salt for sprinkling

Instructions

1. In a large bowl, mix the sourdough starter, warm water, and brown sugar until dissolved. Stir in the melted butter and 1 1/2 tsp sea salt.
2. Gradually add the bread flour, stirring until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
3. Place dough in a greased bowl, cover with a damp towel, and let rise at room temperature for 4-6 hours until doubled.
4. Divide dough into 8 equal pieces. Roll each into an 18-inch rope, twist into a pretzel shape, and place on parchment-lined baking sheets.
5. Preheat oven to 425°F. Bring 8 cups water and 1/3 cup baking soda to a boil in a wide pot. Boil each pretzel for 30 seconds per side, then return to baking sheets.
6. Brush pretzels with beaten egg, sprinkle with coarse salt, and bake for 15-18 minutes until deep golden brown.

The sourdough gives these pretzels a subtle tang and extra-chewy texture that store-bought versions just can’t match. Perfect for game day or packed lunches!

Tip: For extra shine, brush baked pretzels with melted butter right out of the oven.

Sourdough Focaccia

This airy, golden sourdough focaccia is a showstopper with its crisp crust and pillowy interior—perfect for tearing and sharing.

Ingredients:

• 1 cup active sourdough starter (unfed/discard works too)
• 2 cups warm water (about 100°F)
• 4 cups bread flour
• 2 tsp fine sea salt
• 1/4 cup extra-virgin olive oil, divided
• 1 tbsp flaky sea salt (for topping)
• 2 tbsp fresh rosemary leaves (or 1 tbsp dried)

Instructions:

1. In a large bowl, whisk together the sourdough starter and warm water until bubbly. Add the bread flour and 2 tsp fine sea salt, mixing until a shaggy dough forms.
2. Cover with a damp towel and let rest at room temperature for 30 minutes. Then, stretch and fold the dough every 30 minutes for 2 hours (4 rounds total).
3. Grease a 9×13-inch baking pan with 2 tbsp olive oil. Transfer the dough to the pan, gently stretching it to fit. Cover and refrigerate overnight (12–16 hours).
4. The next day, let the dough rise at room temperature for 3–4 hours until puffy. Preheat the oven to 425°F.
5. Dimple the dough with your fingers, drizzle with the remaining 2 tbsp olive oil, and sprinkle with flaky sea salt and rosemary.
6. Bake for 25–30 minutes until deeply golden. Let cool 10 minutes before slicing.

The overnight fermentation gives this focaccia a tangy depth, while the olive oil creates an irresistibly crisp bottom crust.

Tip: For extra flavor, infuse the olive oil with garlic or chili flakes before drizzling.

Sourdough English Muffins

These tangy, chewy sourdough English muffins are a game-changer for breakfast—crispy on the outside, airy on the inside, and packed with that signature sourdough flavor.

Ingredients

• 1 cup (240g) active sourdough starter (fed and bubbly)
• 1 cup (240ml) whole milk, warmed to 100°F
• 2 tbsp (25g) granulated sugar
• 1 tsp (5g) fine sea salt
• 2 tbsp (28g) unsalted butter, melted
• 3 cups (360g) all-purpose flour, plus extra for dusting
• Cornmeal, for dusting

Instructions

1. In a large bowl, whisk together the sourdough starter, warm milk, sugar, salt, and melted butter until smooth. Gradually mix in the flour until a shaggy dough forms.
2. Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and slightly tacky. Place in a greased bowl, cover, and let rise at room temperature for 8–12 hours (or overnight) until doubled.
3. Punch down the dough and roll it out to ½-inch thickness. Use a 3-inch round cutter to cut out muffins, re-rolling scraps as needed. Sprinkle a baking sheet with cornmeal and place the muffins on top, dusting lightly with more cornmeal. Cover and let rise for 1 hour.
4. Heat a griddle or skillet over medium-low heat. Cook the muffins in batches for 5–6 minutes per side, until deeply golden and puffed. Split with a fork to reveal those signature nooks and crannies!

The slow fermentation gives these muffins their signature tang and chewy texture—perfect for toasting and slathering with butter or jam.

Tip: For extra height, let the dough rise in the fridge overnight for a slower, more flavorful ferment.

Sourdough Discard Crackers

These crispy, tangy crackers are the perfect way to use up leftover sourdough discard—no waste, just delicious snacking!

Ingredients:

• 1 cup sourdough discard (unfed)
• 4 tbsp unsalted butter, melted
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp dried rosemary (crushed)
• 1/4 tsp black pepper
• 1/2 cup all-purpose flour (plus extra for dusting)

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix 1 cup sourdough discard, 4 tbsp melted butter, 1 tsp salt, 1 tsp garlic powder, 1 tsp rosemary, and 1/4 tsp black pepper until combined.
3. Gradually stir in 1/2 cup flour until a soft dough forms (it will be slightly sticky).
4. Lightly flour a surface, roll the dough into a thin rectangle (about 1/8″ thick), and transfer to the baking sheet.
5. Score the dough into squares with a knife or pizza cutter, then bake for 20–25 minutes until golden and crisp.
6. Let cool completely—they’ll crisp up further as they sit—then break along the scored lines.

The rosemary-garlic combo gives these crackers a savory depth, while the sourdough adds a subtle tang that makes them irresistible. Tip: For extra flavor, sprinkle flaky salt on top before baking!

Sourdough Banana Bread

This twist on classic banana bread uses tangy sourdough discard for extra depth and a tender crumb—perfect for using up ripe bananas and starter in one go!

Ingredients

• 3 medium overripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup sourdough discard (unfed)
• 1/2 cup melted unsalted butter, cooled
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup granulated sugar
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together mashed bananas, sourdough discard, melted butter, eggs, and 1 tsp vanilla extract until smooth.
3. Fold in 1 cup sugar, then gently mix in flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon until just combined (small lumps are okay).
4. Pour batter into the prepared pan and bake for 55–60 minutes, until a toothpick inserted comes out clean and the top is crackly.
5. Cool in the pan for 10 minutes, then transfer to a wire rack.

The sourdough adds a subtle tang that balances the sweetness, while keeping the bread incredibly moist for days. Tip: For extra caramelized flavor, sprinkle the top with turbinado sugar before baking.

Sourdough Chocolate Cake

This rich, fudgy cake uses sourdough discard for a subtle tang and extra-tender crumb—perfect for chocolate lovers looking to reduce waste.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup active sourdough starter (unfed discard works too)
• 1/2 cup buttermilk
• 1/3 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup hot coffee (or boiling water)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 cup all-purpose flour, 1 cup granulated sugar, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt in a large bowl.
3. In another bowl, mix 1/2 cup sourdough starter, 1/2 cup buttermilk, 1/3 cup vegetable oil, 1 egg, and 1 tsp vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients, stirring just until combined. Carefully fold in 1/2 cup hot coffee (batter will be thin).
5. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

The coffee deepens the chocolate flavor, while the sourdough adds a delicate moisture you won’t get with standard recipes.

Tip: For extra decadence, dust with powdered sugar or drizzle with ganache while still slightly warm.

Sourdough Flatbread

This rustic sourdough flatbread is chewy, tangy, and perfect for tearing apart with friends—no yeast required, just your trusty starter!

Ingredients:

• 1 cup active sourdough starter (unfed/discard works too)
• 1 cup all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 2 tbsp olive oil, divided
• 1/4 cup warm water (about 100°F)

Instructions:

1. In a bowl, mix the sourdough starter, 1 cup flour, 1/2 tsp salt, 1 tbsp olive oil, and warm water until a shaggy dough forms.
2. Knead on a floured surface for 3–4 minutes until smooth. Cover with a damp towel and rest for 30 minutes (it won’t rise much—that’s okay!).
3. Divide the dough into 4 equal pieces. Roll each into a thin 6-inch round (about 1/8-inch thick).
4. Heat a skillet over medium-high. Brush one side of each flatbread with the remaining 1 tbsp olive oil and cook for 2–3 minutes per side, until puffed and charred in spots.

The magic here? That sourdough tang pairs perfectly with dips or grilled meats—and the blistered edges add irresistible crunch.

Tip: For extra flavor, sprinkle with za’atar or flaky salt right after cooking.

Sourdough Cornbread

This tangy, golden sourdough cornbread is the perfect side for chili or just slathered with honey butter—it’s moist, slightly chewy, and packed with old-school charm.

Ingredients:

• 1 cup fine or medium-grind cornmeal
• 1 cup all-purpose flour
• 1/2 cup active sourdough discard (unfed)
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup whole milk
• 1 large egg
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat oven to 400°F. Grease a 9-inch cast-iron skillet or square baking pan.
2. Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
3. In another bowl, mix sourdough discard, milk, egg, and melted butter until smooth.
4. Pour wet ingredients into dry ingredients and stir just until combined (a few lumps are fine).
5. Spread batter into the prepared skillet and bake for 20–25 minutes, until golden and a toothpick inserted comes out clean.

The sourdough adds a subtle tang that balances the cornbread’s sweetness, while keeping it irresistibly tender. Tip: For extra crunch, sprinkle a handful of cornmeal over the batter before baking.

Sourdough Blueberry Muffins

These tender, tangy muffins are the perfect way to use up sourdough discard while packing in juicy bursts of blueberry goodness.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1 large egg
• 1/3 cup melted butter, cooled
• 1 tsp vanilla extract
• 1/2 cup sourdough discard (unfed starter)
• 1/4 cup buttermilk
• 1 cup fresh or frozen blueberries
• 1 tbsp turbinado sugar (for topping)

Instructions:

1. Preheat oven to 375°F and line a 12-cup muffin tin with liners.
2. Whisk together 1 cup all-purpose flour, 1/2 cup whole wheat flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 cup granulated sugar in a large bowl.
3. In another bowl, beat 1 large egg, then whisk in 1/3 cup melted butter, 1 tsp vanilla extract, 1/2 cup sourdough discard, and 1/4 cup buttermilk until smooth.
4. Gently fold wet ingredients into dry ingredients until just combined. Toss 1 cup blueberries with 1 tbsp flour (from reserved bowl), then fold into batter.
5. Divide batter evenly among muffin cups and sprinkle with 1 tbsp turbinado sugar. Bake for 20-22 minutes until tops spring back when pressed.

The sourdough adds a subtle tang that balances the sweetness, while the turbinado sugar gives the tops a delightful crunch. These muffins stay moist for days thanks to the starter!

Tip: For taller muffins, let the batter rest for 15 minutes before baking to activate the sourdough.

Sourdough Dinner Rolls

These sourdough dinner rolls are soft, tangy, and perfect for soaking up gravy or slathering with butter—plus, they put your starter to good use!

• 1 cup active sourdough starter (fed and bubbly)
• 1 cup warm water (about 110°F)
• 2 tbsp honey
• 3 tbsp unsalted butter, melted (plus extra for brushing)
• 1 tsp salt
• 3 ½ cups all-purpose flour (plus extra for dusting)

1. In a large bowl, whisk together the sourdough starter, warm water, honey, 3 tbsp melted butter, and 1 tsp salt until combined.
2. Gradually mix in the flour until a shaggy dough forms. Turn onto a floured surface and knead for 5–7 minutes until smooth and slightly tacky.
3. Place dough in a greased bowl, cover with a damp towel, and let rise at room temperature for 4–6 hours (or overnight in the fridge for deeper flavor).
4. Punch down dough and divide into 12 equal pieces. Roll each into a smooth ball and arrange in a greased 9×13-inch baking dish. Cover and let rise 1–2 hours until puffy.
5. Preheat oven to 375°F. Bake rolls for 20–25 minutes until golden. Brush tops with melted butter right after baking.

The long fermentation gives these rolls a subtle tang and an airy, pillowy crumb—they’re worth the wait!

Tip: For extra-shiny tops, brush rolls with an egg wash (1 egg + 1 tbsp water) before baking.

Sourdough Garlic Bread

This crispy, buttery sourdough garlic bread is a game-changer—loaded with fresh garlic and herbs, it’s the ultimate side for pasta night or soup.

Ingredients:

• 1 (12-oz) sourdough loaf, halved lengthwise
• ½ cup (1 stick) unsalted butter, softened
• 4 garlic cloves, minced
• 2 tbsp finely chopped fresh parsley
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ cup grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with foil.
2. In a bowl, mix the softened butter, minced garlic, parsley, ½ tsp salt, and ¼ tsp pepper until combined.
3. Spread the garlic butter evenly over the cut sides of the sourdough. Sprinkle with Parmesan (if using).
4. Bake for 12–15 minutes until the edges are golden and crispy. Broil for 1–2 minutes for extra browning (watch closely!).

The tangy sourdough base soaks up all that garlicky goodness, while the broiled edges add the perfect crunch. Tip: For extra flavor, toast the bread cut-side-down in a skillet for 2 minutes before adding the butter.

Sourdough Pretzel Bites

These sourdough pretzel bites are the perfect chewy, salty snack—great for game day or a cozy night in with mustard dip!

• 1 cup active sourdough starter (fed and bubbly)
• 1 cup warm water (110°F)
• 3 cups all-purpose flour, plus extra for dusting
• 2 tbsp brown sugar
• 1 tbsp melted butter
• 1 tsp salt
• 1/4 cup baking soda
• 1 large egg, beaten
• Coarse sea salt, for sprinkling

1. In a large bowl, mix the sourdough starter, warm water, flour, brown sugar, melted butter, and 1 tsp salt until a shaggy dough forms. Knead for 5 minutes until smooth.
2. Cover and let rise at room temp for 4–6 hours, or until doubled.
3. Preheat oven to 425°F. Line a baking sheet with parchment paper.
4. Divide dough into 1-inch pieces, roll into balls, and place on the sheet. Let rest 15 minutes.
5. Bring 6 cups water and 1/4 cup baking soda to a boil. Boil pretzel bites in batches for 30 seconds, then transfer back to the sheet.
6. Brush with beaten egg, sprinkle with coarse salt, and bake for 12–15 minutes until deep golden.

The sourdough adds a subtle tang that pairs perfectly with the crispy, salty crust—no store-bought pretzel can compete!

Tip: For extra flavor, brush with melted butter right after baking.

Conclusion

With these 18 delicious sourdough starter recipes, you’re all set to bake with confidence—no matter your skill level! From fluffy pancakes to crusty bread, there’s something here for every home cook to love. Give them a try, and don’t forget to share your favorites in the comments or pin this roundup for later. Happy baking!