11 Best Christmas Treats That’ll Make Your Holidays Special

Ever stare at that jar of sourdough starter and wish you knew what to do with the excess? With Christmas around the corner, that extra starter could be your secret weapon for creating amazing holiday treats. These simple recipes will help you create the best Christmas treats that will make your holiday gatherings unforgettable.

Table of Contents

Sourdough Discard English Muffins

Ingredients:

• 200g unfed starter
• 500g almond milk
• 600g all-purpose flour
• 20g sugar
• 12g salt
• 25g baking soda
• 50g cornmeal

Steps:

• Mix all ingredients (except cornmeal) in a stand mixer until soft and elastic
• Let dough rise in a greased bowl for several hours at room temperature, or refrigerate for up to two days for stronger flavor
• Roll dough to 1/2 inch thickness and cut into 3-inch rounds
• Place on cornmeal-dusted sheets and let rise 45-60 minutes until puffy
• Cook on a preheated 350°F griddle (or medium-low stovetop) for 5 minutes per side
• Place a greased baking sheet on top while cooking for flat muffins
• Continue cooking for 10-12 minutes, flipping once, until golden brown
• If needed, finish in 350°F oven for complete cooking

Create delicious pumpkin muffins with a creamy surprise center using your sourdough starter.

Full recipe: How to Make Sourdough Discard English Muffins

Pumpkin Cream Cheese Muffins

Ingredients:

• 1 cup sourdough starter
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 eggs
• 1 1/2 cups flour
• 1/2 cup brown sugar
• 1 tsp each: baking powder, pumpkin pie spice
• 1/2 tsp salt

Filling:

• 8 oz softened cream cheese
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Steps:

• Preheat oven to 375°F and line muffin tin
• Mix wet ingredients: starter, pumpkin, oil, and eggs
• Combine dry ingredients in a separate bowl
• Fold wet into dry ingredients until just mixed
• Beat cream cheese mixture until smooth
• Fill muffin cups halfway with batter
• Add a cream cheese dollop to the center
• Cover with remaining batter
• Top with optional pumpkin seeds
• Bake 18-20 minutes until edges are done
• Cool for 5 minutes before removing

Full recipe: Sourdough Pumpkin Cream Cheese Muffins

Sourdough Pumpkin Cinnamon Rolls

Ingredients

Dough:

• 150g active sourdough starter
• 200g pumpkin puree
• 60g each: sugar, melted butter
• 1 egg
• 300g flour
• 2 tsp pumpkin pie spice

Filling:

• 60g softened butter
• 150g brown sugar
• 2 tbsp cinnamon

Icing:

• 120g cream cheese
• 60g powdered sugar
• 2 tbsp maple syrup

Steps:

• Mix starter, pumpkin, sugar, butter, and egg
• Add flour and spice, knead until smooth
• Let rise overnight (8-12 hours)
• Roll dough into 12×16 inch rectangle
• Spread with butter and cinnamon-sugar mixture
• Roll into a log and cut into 12 pieces
• Place in a greased pan, and rise 1-2 hours
• Bake at 350°F for 25-30 minutes
• Top warm rolls with maple cream cheese icing

Full recipe: Sourdough Pumpkin Cinnamon Rolls

Sweet Sourdough Bread

Ingredients

• 500g bread flour
• 50g whole wheat flour
• 150g active sourdough starter
• 300-350g water (adjust based on flour absorption)
• 10g salt

Sweetener Options (choose one)

• 20-30g sugar
• 30-50g honey
• 30-40g maple syrup

Optional Add-ins

• Dried fruits: 100-150g chopped (raisins, cranberries, apricots, figs)
• Fresh fruits: 100-200g pureed (apple, banana, pumpkin)

Instructions

1. Mix ingredients until shaggy dough forms. Rest for 30 minutes.
2. Knead 5-10 minutes until smooth. Rest for 30 minutes.
3. Perform stretch and folds every 30 minutes for 2-3 hours.
4. Bulk ferment for 4-8 hours until doubled.
5. Shape dough, and place in proofing basket. Proof 1-2 hours.
6. Bake at 450°F (230°C): 20 minutes covered, 20-25 minutes uncovered.

Note: Reduce water use if fresh fruits are used.

Full recipe: Sweet Sourdough Bread

Pumpkin Sourdough Coffee Cake

Ingredients

For the cake:

• One cup of sourdough discard, ensuring it’s at room temperature for proper mixing
• One cup of pumpkin puree (not pumpkin pie filling), providing moisture and flavor
• Half a cup of vegetable oil to create a tender, moist crumb
• Two large eggs for structure and richness
• Two cups of all-purpose flour, properly measured
• One cup of granulated sugar to balance the sourdough tang
• Two teaspoons of baking powder for leavening
• One teaspoon of ground cinnamon
• Half a teaspoon of salt

For the streusel topping:

• Half cup of brown sugar, firmly packed
• A quarter cup of all-purpose flour
• A quarter cup of cold butter, cut into pieces
• One teaspoon of ground cinnamon

Instructions

• Preheat oven to 350°F and grease a 9×13 inch baking pan
• Mix sourdough discard, pumpkin, oil, and eggs until smooth
• Combine dry ingredients separately, then fold into wet mixture
• Pour into pan and top with streusel
• Bake 35-40 minutes until done

Full recipe: Sourdough Discard Pumpkin Coffee Cake

Sourdough Carrot Cake with Cream Cheese Frosting

Ingredients

For the cake:

• Four large eggs, provide structure and richness
• One cup each of white and brown sugar, creating perfect sweetness and moisture
• Half cup of sourdough starter discarded, adding complex flavor
• Two teaspoons of vanilla extract for aromatic depth
• Two cups of all-purpose flour as the main structure
• Two teaspoons each of baking soda and cinnamon for leavening and warmth
• One teaspoon each of baking powder and salt for proper rise
• Two cups of freshly grated carrots for moisture and texture
• One cup of chopped pecans adding nutty crunch

For the frosting:

• Eight ounces of cream cheese softened for smooth blending
• Half a cup of softened butter for a creamy texture
• Three cups of confectioner’s sugar for sweetness
• One teaspoon of vanilla extract for flavor
• One cup of chopped nuts or raisins for garnish

Instructions

• Preheat oven to 350°F and prepare a 9×13 inch pan
• Mix wet ingredients until smooth and well combined
• Combine dry ingredients separately, then fold into wet mixture
• Stir in carrots and nuts, pour into pan
• Bake 50 minutes, cool completely before frosting
• Beat cream cheese and butter until fluffy, gradually add sugar
• Frost cooled cake and top with nuts

Full recipe: Best Sourdough Carrot Cake Recipe

Homemade Sourdough Crackers

Ingredients

• One cup of sourdough discarded from your unfed starter, providing both flavor and structure to the crackers
• One cup of all-purpose flour (or whole wheat flour for a nuttier taste), creating the perfect crispy texture
• Three tablespoons of quality olive oil, lend a subtle Mediterranean fragrance
• One teaspoon of salt, with extra coarse sea salt reserved for topping

Optional Add-ins

• Dried herbs such as rosemary or dill for aromatic depth
• Chopped roasted nuts, particularly almonds or cashews, for extra crunch and complexity
• Freshly grated Parmesan cheese for savory richness
• Additional coarse sea salt for texture and flavor enhancement

Instructions

• Combine sourdough discard with olive oil in a large mixing bowl
• Gradually incorporate flour and salt until a smooth dough forms
• Rest covered dough for 30 minutes at room temperature
• Roll extremely thin on a floured surface and transfer to a parchment-lined baking sheet
• Add desired toppings, score into crackers, and dock with a fork
• Bake at 350°F for 15-20 minutes until golden and crisp

Full recipe: Sourdough Crackers Recipe

Sourdough Kaiser Rolls

Ingredients

• High-quality bread flour (2-3 cups, plus extra for dusting)
• Active dry yeast (1 teaspoon) mixed with ¼ cup warm water
• Fine sea salt (1 teaspoon) for proper fermentation control
• Granulated sugar (3 tablespoons) to feed the yeast
• Large eggs (2) at room temperature for better incorporation
• Fed sourdough starter (1½ cups) for authentic flavor and texture
• Cornmeal for dusting baking sheets and preventing sticking

Steps

• Start by blooming yeast in warm water (110°F) for 10 minutes until foamy
• Whisk together flour, salt, and sugar in a large mixing bowl
• Combine wet ingredients with the dry mixture, working until a shaggy dough forms
• Knead dough on a floured surface for 5 minutes until smooth and elastic
• Allow first proof in a greased bowl for 1-1½ hours until doubled
• Shape rolls and create a characteristic Kaiser pattern on top
• Final proof for 30-45 minutes until puffy
• Bake in preheated oven at 375°F for 20-25 minutes until golden brown

Full recipe: Sourdough Kaiser Rolls Recipe

Sourdough Bread Pudding

Ingredients

• 4-6 slices day-old sourdough bread, cubed
• 2 tbsp melted butter, cooled
• 4 eggs, beaten
• 2 cups whole milk
• 1/2 cup cane sugar
• 1 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 tsp vanilla extract

Optional 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

Instructions

1. Preheat oven to 350°F. Grease a baking dish.
2. Spread bread cubes evenly in the dish.
3. Whisk together butter, eggs, milk, sugar, cinnamon, nutmeg, and vanilla.
4. Pour mixture over bread. Let stand for 5 minutes, then press the bread down.
5. Bake uncovered for 50-60 minutes until the center is set but slightly jiggly.
6. While cooling, make the topping.
7. Combine brown sugar, butter, milk, vanilla, lemon juice, and salt in a saucepan over medium-high heat. Whisk until smooth.
8. Remove from heat once combined.
9. Top pudding with pecans and sauce.

Full recipe: Sourdough Bread Pudding

Herman Cake

Starter Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 cup whole milk
• 1 pkg (2 1/4 tsp) active dry yeast

Cake Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2/3 cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup Herman starter
• Optional: 1 cup each chopped nuts and raisins

For starters: mix flour, sugar, milk, and yeast. Let ferment for 24 hours at room temperature. Feed daily for 4 days with 1/2 cup each of flour, sugar, and milk.

For сake: mix dry ingredients. Combine wet ingredients separately. Blend and add nuts/raisins if using. Bake at 350°F in a greased 9×13 pan for 35-40 minutes. Cool before serving.

Full recipe: How to Make Herman Cake

Sourdough Chocolate-Glazed Doughnuts

Ingredients:

• 250g active white wheat sourdough starter
• 310g white wheat flour
• 3 egg yolks (room temperature)
• 1 tbsp rum
• 3 tbsp honey (acacia or floral)
• Pinch of vanilla
• 1/2 tsp lemon juice + 1 lemon zest
• 3 tbsp melted butter
• 100g warm milk or water
• Coconut oil for frying
• 1 bar 70% dark chocolate
• Ground hazelnuts, coconut, lemon zest for topping

Instructions:

1. The night before: Mix 125g flour, 125g water, 1 tbsp rye starter. Let ferment overnight.
2. Mix egg yolks, rum, honey, vanilla, lemon, and butter in one bowl. In another, combine milk, starter, and flour.
3. Knead dough for 15 minutes until elastic and smooth.
4. Rise for 3-5 hours until doubled.
5. Roll to 1cm thick, cut rounds. Rise 1-1.5 hours.
6. Fry in hot oil for 2-3 minutes per side.
7. Cool, dip in melted chocolate, and top with nuts/coconut/zest.

Full recipe: Fluffy Sourdough Glazed Donuts Recipe

From Sourdough to Holiday Magic

If you are looking for delicious ways to make your Christmas treats extra special, these sourdough recipes are perfect for the holiday season. Don’t stress whether to use active starter or discard – both work wonderfully and add that special homemade flavor to your Christmas baking. With breakfast, snacks, and dessert options, you’ll have festive treats ready for every holiday.

Best Christmas Treats – FAQs