Searching for practical sourdough dinner ideas that make the most of your homemade bread? Whether you have fresh loaves or day-old bread, there are countless delicious ways to incorporate sourdough into your evening meals. From homemade pizza bases to hearty bread puddings and crunchy toppings, these sourdough dinner ideas will help you create satisfying meals while making sure none of your hard work goes to waste.
Table of Contents
Sourdough Pizza
Ingredients
- 300g active sourdough starter (100% hydration)
- 500g bread flour
- 300g water
- 10g salt
- 15g olive oil
- Toppings of choice
Instructions
- Mix starter, water, and flour until just combined
- Let rest for 30 minutes (autolyse)
- Add salt and olive oil, knead until smooth
- Bulk ferment for 4-6 hours at room temperature
- Divide into two portions, shape into balls
- Cold ferment 12-24 hours
- Preheat oven with pizza stone to 500°F for 45 minutes
- Shape dough, add toppings
- Bake 12-15 minutes until the crust is golden
Pro tip: keep your toppings minimal and near room temperature – cold ingredients can prevent proper crust browning. For the crispiest bottom, slide the pizza onto the preheated stone using parchment paper, then remove the paper after 5 minutes of baking.
Full recipe: Best New York Style Sourdough Pizza Dough
Sourdough Focaccia
Ingredients
- 400g water
- 150g active sourdough starter
- 300g all-purpose flour
- 225g bread flour
- 18g honey
- 18g olive oil
- 25g salt
- 100g extra virgin olive oil (for topping)
Instructions
- Mix water and starter in a large bowl
- Add both flours, honey, and olive oil; combine into a shaggy dough
- Cover and rest for 1 hour
- Perform stretch and folds for 5-6 minutes to strengthen the dough
- Let ferment until doubled in size (6-8 hours)
- Transfer to an oiled baking pan and gently stretch to fill
- Allow second rise until puffy (2-3 hours)
- Dimple the dough with your fingertips and drizzle with olive oil
- Add desired toppings and sprinkle with salt
- Bake at 392°F (200°C) for 30 minutes until golden brown
Pro Tip: For the crispiest bottom crust, preheat your baking pan in the oven before adding the dough.
Full recipe: Simple Sourdough Focaccia Recipe
Sourdough Discard Pancakes
Ingredients
- 1 cup sourdough starter (unfed/discard)
- 1 cup all-purpose flour
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons melted butter
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Pinch of cinnamon (optional)
Steps
- Whisk together sourdough starter, buttermilk, eggs, vanilla, and melted butter in a large bowl
- Add remaining dry ingredients and mix until just combined – some lumps are okay
- Let batter rest for 15 minutes to allow ingredients to meld
- Heat skillet over medium heat and add butter
- Pour batter into circles and cook until bubbles form on the surface
- Flip when golden brown and cook the other side until done
- Repeat with remaining batter, adjusting heat as needed
Pro Tip: for extra fluffy pancakes, let the batter rest overnight in the refrigerator. This allows the sourdough to develop more flavor and creates an even lighter texture. Use within 24 hours for best results.
Full recipe: Delicious Sourdough Discard Pancakes
Cheesy Garlic Sourdough Bread
Ingredients
- 2 small sourdough loaves
- 1 head garlic
- 240g soft butter
- 40g parmesan cheese
- 2 tbsp fresh parsley
- 5g salt
- Olive oil for roasting
Steps
- Cut the top off the garlic head, drizzle with oil and salt, and roast at 390°F for 30 minutes
- Slice sourdough into 1cm slices, keeping the bottom intact
- Mix butter, parsley, salt, 20g parmesan, and cooled roasted garlic
- Spread mixture between bread slices and on top
- Sprinkle the remaining parmesan over the loaf
- Wrap in foil and bake at 365°F for 15 minutes
- Open the foil slightly, and bake for 5 more minutes until the cheese browns
- Garnish with fresh herbs before serving
Pro Tip: let the butter soften completely at room temperature before mixing with roasted garlic – this ensures even distribution and prevents tearing the bread while spreading. For extra flavor, add a pinch of dried herbs like oregano or thyme to the butter mixture.
Full recipe: How to Make Garlic Sourdough Bread
Homemade Sourdough Pasta
Ingredients
- 3 cups all-purpose flour
- 1 cup additional flour
- 1 cup sourdough discard (100% hydration)
- 4 eggs
Steps
- Mix flour, starter, and eggs in a stand mixer with a dough hook until silky (about 5 minutes)
- Cover dough and rest for 30 minutes to 2 hours
- Divide dough into four portions
- Roll each portion very thin on a floured surface
- Cut into even strips with a knife or pizza cutter
- Hang strips to dry on a cooling rack
- Cook in boiling salted water until desired tenderness
- Drain and serve with the preferred sauce
Pro Tip: test pasta doneness by cutting through a noodle – it should be uniform in color throughout with no white center. For easier rolling, let the dough come to room temperature if refrigerated, and maintain a consistently floured work surface to prevent sticking.
Full recipe: Homemade Sourdough Pasta Recipe
Sourdough Naan Bread
Ingredients
- 400g all-purpose flour
- 150g sourdough starter
- 125g Greek yogurt
- 120g milk
- 20g olive oil
- 12g baking powder
- 10g salt
- Melted butter for brushing
Steps
- Whisk milk, yogurt, oil, and starter in a bowl
- Mix in flour, baking powder, and salt until shaggy
- Rest dough for 30 minutes
- Knead until smooth, rest another 30 minutes
- Knead again until elastic
- Let ferment until doubled
- Divide into 12 pieces, rest 30 minutes
- Roll each piece into an oval shape
- Cook on a hot, dry cast iron skillet
- Spray with water before cooking
- Cook until bubbled, flip for 30-60 seconds
- Brush with melted butter
Pro Tip: for the perfect char spots, ensure your skillet is extremely hot before cooking. Test the temperature by sprinkling water – it should instantly evaporate with a sizzle. This creates an authentic-looking naan with a characteristic blistered surface.
Full recipe: Sourdough Naan Flatbread Recipe
Sourdough Dinner Rolls
Ingredients
- 2 1/2 cups bread flour
- 1 cup all-purpose flour
- 1 cup active sourdough starter
- 3/4 cup whole milk
- 1/3 cup softened butter
- 1/4 cup sugar
- 2 large eggs
- 1 tsp sea salt
Steps
- Whisk milk, starter, and eggs in large bowl
- Mix in butter, flour, sugar, and salt until shaggy
- Perform 3 stretch-and-folds at 20-minute intervals
- Rise 8 hours at room temperature
- Refrigerate 2 hours
- Divide into 16 pieces
- Shape into tight balls
- Proof 2-3 hours until doubled
- Bake at 350°F for 25-30 minutes
- Brush with melted butter
- Cool 10 minutes before serving
Pro Tip: Cold dough is much easier to shape, so don’t skip the refrigeration step. For perfectly round rolls, create tension by rotating each ball against the counter with cupped hands.
Full recipe: Sourdough Dinner Rolls That Are Super Soft
Sourdough Bread Pudding with Pecan Caramel
Ingredients
- 4-6 slices day-old sourdough bread, cubed
- 2 cups whole milk
- 4 beaten eggs
- 2 tbsp melted butter
- 1/2 cup cane sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
Caramel Topping
- 1/2 cup brown sugar
- 1/4 cup butter
- 2 tbsp milk
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
- 1/4 tsp salt
- 3/4 cup chopped pecans
Steps
- Layer bread cubes in a greased baking dish
- Whisk milk, eggs, butter, sugar, and spices
- Pour mixture over bread, let soak 5 minutes
- Press bread down gently
- Bake at 350°F for 50-60 minutes
- Simmer caramel ingredients until combined
- Top pudding with pecans and caramel sauce
Pro Tip: For the best texture, use bread that’s truly day-old and dry. If your bread is fresh, cube it and leave it out overnight or toast it briefly in the oven before using.
Full recipe: Sourdough Bread Pudding
Sourdough Beef and Potato Empanadas
Ingredients
For the Dough
- 300g all-purpose flour
- 226g butter, frozen and cubed
- 113g sourdough discard
- 28g water
- 1 egg
- 1/2 tsp baking powder
For the Filling
- 226g ground beef
- 300g Yukon gold potato, diced
- 150g carrots, diced
- 60g peas
- 75g raisins (optional)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp black pepper
Steps
- Mix sourdough discard, water, and egg
- Coat frozen butter cubes in flour and pinch to pea-size
- Combine wet and dry ingredients, shape into a disc
- Chill for 30 minutes, then fold and chill twice more
- Cook potatoes, carrots, and beef with spices
- Add peas and raisins, cool completely
- Roll dough into 12 circles
- Fill, seal, and brush with egg wash
- Bake at 400°F for 15-20 minutes
Pro Tip: success depends on keeping the dough cold throughout preparation. If the butter starts to soften at any point, return the dough to the refrigerator immediately. This ensures the signature flaky layers in the final pastry.
Full recipe: Best Savory Sourdough Empanadas Recipe
Sourdough Crepes
Ingredients
- ¾ cup all-purpose flour, measured precisely for the perfect consistency
- 2 large eggs at room temperature for better incorporation
- ½ cup milk (whole milk recommended for richness)
- ½ cup water to achieve the ideal thin batter
- 100g active sourdough starter discard
- 2 tablespoons unsalted butter, melted and slightly cooled
- ¼ teaspoon fine sea salt to enhance flavors
Steps
- Combine wet ingredients (eggs, milk, water, sourdough discard, melted butter) in a large bowl and whisk until smooth
- Add flour and salt, whisking until the batter is completely lump-free
- Heat a non-stick pan over medium heat and lightly grease
- Pour ¼ cup batter, swirling to coat the pan evenly
- Cook until golden (about 1½ minutes per side)
- Repeat with the remaining batter
Pro tip: let your batter rest for 30 minutes before cooking – this allows the flour to fully hydrate and the sourdough to slightly ferment, resulting in more flavorful, tender crepes.
Full recipe: Sourdough Crepes Recipe
Sourdough Dinner Ideas For Any Occasion
Sourdough isn’t just for making bread – you can create incredible pizzas, naan, dinner rolls, and even desserts with your starter. These recipes show you exactly how to make delicious dishes for any time of day, from breakfast pancakes to evening empanadas. Don’t throw away your discard – use it to make crepes and pasta that your family will love. With the right temperature and timing, you’ll master these recipes quickly.
