22 Must-Have Christmas Dinner Desserts

Looking for delicious ways to use your sourdough starter and discard? While traditional bread recipes are great, your sourdough can create amazing Christmas dinner desserts and breakfast treats too. These tested recipes show you exactly how to use both active starter and discard to make incredible sweets that everyone will love. 

Table of Contents

Sourdough Panettone

Ingredients:

For the honey mix: 30g runny honey, zests of 1 orange, and 1 lemon

First dough: 70g stiff starter (40% hydration), 75g sugar, 120g water, 55g egg yolks, 70g soft butter, 240g strong flour

Second dough: 60g strong flour, 65g sugar, 4g salt, 95g egg yolks, 125g butter, 120g sultanas, 90g candied peel

Equipment: Stand mixer with dough hook, 2 x 500ml paper panettone molds, 4 bamboo skewers

Instructions:

• Prepare stiff starter until doubled
• Mix starter, water, sugar, and flour; knead for 10 minutes. Add yolks
• Rest dough for 8-12 hours until tripled
• Combine honey mix ingredients; refrigerate overnight
• Next day, knead the first and second dough ingredients together
• Add remaining ingredients; divide into molds
• Proof 10-12 hours
• Bake at 350°F for 35-42 minutes
• Hang upside down for 12 hours until cooled

Full recipe: Sourdough Panettone

Chocolate Babka

Ingredients:

For starter: 80g bread flour, 20g brown sugar, 25g active sourdough starter, 35g water For dough: 350g bread flour, prepared starter, 2 eggs, 50g brown sugar, 85g softened butter, 7g salt, 110g milk For filling: 130g dark chocolate (melted), 120g butter (melted), 10g cocoa powder, 10g powdered brown sugar, 50g chopped chocolate (optional)

Steps:

• Make starter and let ferment until doubled (4-12 hours)
• Mix dough ingredients except butter, knead briefly, and rest for 15-20 minutes
• Gradually incorporate butter, and knead for 8-10 minutes until smooth
• Ferment for 2 hours at room temperature, then refrigerate overnight
• Roll dough into 45x45cm square, spread with prepared chocolate filling
• Cut rolled log lengthwise, braid halves together
• Let rise for 4-7 hours until doubled
• Bake at 220°C for 10 minutes, reduce to 200°C for 30-40 minutes more
• Cool on a rack before serving

Full recipe: How to Make a Chocolate Babka

Sourdough Discard Brownies

Ingredients:

8 tbsp unsalted butter 8 oz semisweet chocolate chips 1 cup light brown sugar ½ cup granulated sugar 2 large eggs 2 tsp vanilla extract ½ cup sourdough starter/discard ¾ cup all-purpose flour ½ cup cocoa powder 1 tsp kosher salt 6 oz chocolate chips

Instructions:

• Preheat oven to 350°F and line 8×8 pan with parchment.
• Microwave butter and 8 oz chocolate chips until melted. Whisk in sugars until dissolved.
• Beat in eggs one at a time, then vanilla and starter.
• Fold in flour, cocoa, and salt. Add remaining chips.
• Pour into pan and bake 35 minutes until toothpick comes clean.
• Cool in pan, then lift out with parchment. Cut into squares.
• Optional: top with sea salt or melted chocolate. Serve at room temperature or warm with ice cream.

Full recipe: Sourdough Brownies

Sourdough Lemon Cake

Ingredients:

1½ cups total flour (1 cup spelt + ¼ cup all-purpose), ½ cup unsalted butter (room temperature), ¼ cup brown sugar, 2 large eggs (room temperature), 1 cup full-fat yogurt, ½ cup maple syrup, ½ cup active sourdough starter, zest of 2 lemons, ½ cup + 2 tbsp lemon juice, 1 tsp each baking soda and powder, ½ tsp salt. 

For glaze: 1 cup icing sugar and 1 tbsp lemon juice.

Steps:

• Preheat to 350°F and grease a 9-inch loaf pan. Mix flours, baking soda, powder, and salt in a bowl.
• Cream butter and sugar until fluffy (3-5 mins). Beat in eggs one at a time, then mix in maple syrup, yogurt, starter, zest, and lemon juice.
• Fold dry ingredients into a wet mixture until combined. Pour into pan and bake 60-65 minutes until a toothpick comes out clean.
• Let cool in pan for 10 minutes, then remove and cool completely. Mix glaze ingredients until smooth and pour over the cooled cake.

Full recipe: Sourdough Lemon Cake

Sourdough Apple Fritters

Ingredients:

• 2 Honeycrisp apples, diced
• 300g sourdough discard
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon clove
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 cups canola oil, for frying

For the glaze:

• 120g confectioner sugar
• 1 tablespoon bourbon
• 3-4 tablespoons heavy cream

Steps:

• Mix sourdough discard with spices and salt in a bowl. Fold in diced apples and baking soda.
• Heat oil to 375°F in a deep pan. Line a sheet pan with paper towels.
• Whisk glaze ingredients until smooth.
• Drop batter into the hot oil using spoonfuls. Fry in batches, about one minute per side.
• Drain fritters on paper towels.
• Drizzle with glaze and serve hot. Optional: dust with powdered sugar.

Full recipe: Crispy Sourdough Apple Fritters

Sourdough Danish Pastry

Ingredients:

• 196g sourdough starter, 70g sugar, 8g salt, ½ tsp cardamom
• 57g melted butter, 1 egg, 2 yolks, 184g milk, ½ tsp vanilla
• 540g flour
• Butter block: 227g cold butter, 8g flour
• Egg wash: 1 egg, 15g milk
• Filling: 8oz cream cheese, 50g sugar, 1 yolk, salt, vanilla
• Glaze: 125g powdered sugar, 31g milk

Steps:

• Mix wet ingredients with starter, add flour to form dough
• Ferment 5 hours room temp or 12 hours chilled
• Make an 8×7″ butter block with cold butter and flour
• Roll dough 16×10″, encase butter, seal edges
• Perform letter folds, chilling between each
• Shape into squares, fold corners in
• Proof until puffy, add filling
• Bake at 425°F for 12-15 minutes, glaze and serve

Full recipe: Sourdough Danish Pastry

Chocolate Sourdough Bread

Ingredients:

• 3 cups bread flour
• 1 cup all-purpose flour
• 1½ cups water
• ½ cup sourdough starter
• ½ cup unsweetened cocoa powder
• 1 tsp salt
• 2 tbsp sugar
• Ground pistachios (optional)
• Chocolate chips (optional)

Steps:

• Mix dry ingredients in a large bowl.
• Create a well, add water and a starter. Mix until shaggy dough forms.
• Fold in optional add-ins if desired.
• Let ferment for 4-6 hours, folding every 30-60 minutes.
• Shape and transfer to floured proofing basket.
• Final proof 1-2 hours until airy.
• Preheat oven to 450°F.
• Bake 20 minutes, reduce to 400°F, bake 25-30 minutes more.
• Cool completely before slicing.

Full recipe: How to Make Chocolate Sourdough Bread

Sourdough Banana Muffins

Ingredients:

½ cup unsalted butter ⅔ cup brown sugar 2 ripe mashed bananas ¼ cup honey 2 large eggs 1 teaspoon vanilla extract ½ cup sourdough starter 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cups all-purpose flour ½ cup chopped nuts ½ cup chocolate chips

Steps:

• Preheat oven to 350°F and prepare muffin tin with liners or grease. Meanwhile, cream butter and sugar together until smooth using a hand mixer on low speed.
• Combine mashed bananas, honey, eggs, vanilla, sourdough starter, baking powder, baking soda, and salt in the butter mixture. Mix until well incorporated, leaving some banana chunks for texture.
• Gradually fold in flour until just combined, then gently stir in nuts and chocolate chips. Fill muffin cups to the top with batter.
• Bake for 20-25 minutes until a toothpick comes out clean. Let cool for 5 minutes before serving.

Full recipe: Sourdough Banana Muffins

Sourdough Blueberry Pancakes

Ingredients:

90g all-purpose flour 1 tbsp granulated sugar 1/2 tsp baking soda 1/2 tsp kosher salt 1/2 cup sourdough starter, room temperature 160g buttermilk, room temperature 1 large egg 1 tsp vanilla extract 3 tbsp unsalted butter, melted 1 cup blueberries, fresh or frozen

Steps:

• Mix flour, sugar, baking soda, and salt in a large bowl. Add sourdough starter, buttermilk, egg, and vanilla, whisking until smooth. Stir in melted butter until well combined.
• Heat a nonstick skillet over medium heat. Add butter to coat the pan.
• Pour 3 tablespoons batter per pancake, leaving space between each. Add 5-7 blueberries to each pancake.
• Cook for 3 minutes until golden brown, flip, and cook another 2-3 minutes. Serve immediately.

Full recipe: Sourdough Blueberry Pancakes

Sourdough Oatmeal Cookies

Ingredients:

1 cup softened butter, 1 cup brown sugar, ½ cup white cane sugar, 1 large egg plus 1 yolk, 2 tsp vanilla extract, ½ cup sourdough discard, 1 cup + 2 tbsp all-purpose flour, ½ tsp salt, 1 tsp each baking soda and cinnamon, ½ tsp nutmeg, 1½ cups raisins, 3 cups old-fashioned rolled oats

Steps:

• Preheat oven to 350°F and line cookie sheets with parchment paper
• Cream butter until fluffy, then beat in sugars until light and creamy
• Mix in eggs, vanilla, and sourdough discard until well combined
• Whisk dry ingredients separately, then gradually incorporate them into the wet mixture
• Fold in raisins and oats until evenly distributed
• Scoop 1½-inch dough balls onto prepared sheets, spacing 2 inches apart
• Bake 10-12 minutes until edges brown slightly
• Cool on sheet for 2-5 minutes before transferring to wire rack

Full recipe: Sourdough Oatmeal Cookies

Sourdough Chocolate Chip Cookies

Ingredients:

• 1 cup salted butter, browned
• 1 cup white cane sugar
• 1 cup packed brown sugar
• 3 egg yolks
• 200g sourdough discard
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp fine sea salt
• 1 tsp vanilla extract
• 2 ¼ cups all-purpose flour
• 16 oz chocolate chips, divided
• Flaked sea salt for garnish

Steps:

• Brown the butter in a saucepan over medium heat until foamy with golden flecks, then remove from heat and cool for 30 minutes while preparing the sourdough discard.
• Beat cooled brown butter with both sugars until crumbly, then incorporate egg yolks until the mixture becomes light and fluffy. Fold in the sourdough discard until just combined – the batter may appear loose at this stage.
• Mix in the salt, leavening agents, and vanilla, then fold in 12 oz of chocolate chips. Test bake a small cookie – if it spreads too much, add ¼ cup more flour.

Full recipe: Sourdough Chocolate Chip Cookies

Sourdough Coffee Cake

Ingredients:

2½ cups all-purpose flour 1 cup granulated sugar ½ cup brown sugar 1 cup butter, melted and cooled 1 cup sour cream 1 cup sourdough starter 2 large eggs 1 teaspoon vanilla extract ½ teaspoon almond extract 2 teaspoons baking powder ½ teaspoon baking soda 1 teaspoon cinnamon ¼ teaspoon salt (if using unsalted butter)

Steps:

• Preheat oven to 350°F and line a 13×9-inch pan with parchment paper, spraying both before and after lining
• Mix sugars with eggs until fluffy, then blend in butter, starter, sour cream, and extracts
• Combine dry ingredients separately, then gradually mix into wet ingredients
• Pour batter into prepared pan and smooth the surface
• Add prepared crumble topping
• Bake 30-35 minutes until golden
• Cool completely before serving

Full recipe: Sourdough Coffee Cake

Sourdough Carrot Cake

Ingredients:

• 4 eggs
• 1 cup each sugar and brown sugar
• 1/2 cup sourdough starter discard
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp each baking soda and cinnamon
• 1 tsp salt
• 2 cups grated carrots
• 1 cup chopped pecans

Frosting:

• 8 oz softened cream cheese
• 1/2 cup softened butter
• 3 cups confectioner’s sugar
• 1 tsp vanilla

Steps:

• Mix eggs, sugars, sourdough discard, and vanilla in a large bowl until smooth
• Combine flour, baking soda, cinnamon, and salt in another bowl
• Fold dry ingredients into wet mixture, then stir in carrots and pecans
• Bake in greased 9×13 pan at 350°F for 50 minutes
• For frosting: Beat cream cheese and butter, add sugar and vanilla until fluffy. Spread over cooled cake.

Full recipe: Sourdough Carrot Cake

Sourdough Glazed Donuts

Ingredients:

• 250g active white wheat flour sourdough starter
• 310g white wheat flour
• 3 egg yolks
• 1 tablespoon rum
• 3 tablespoons honey
• Pinch of vanilla
• 1/2 teaspoon lemon juice + zest of one lemon
• 3 tablespoons melted butter
• 100g warm milk or water
• Coconut oil for frying
• 1 bar 70% chocolate
• Toppings: hazelnuts, coconut, lemon zest

Steps:

• Combine egg yolks, rum, honey, vanilla, lemon, and butter. Mix starter with milk, add egg mixture and flour. Knead 15 minutes until smooth.
• Let rise 3-5 hours until doubled. Roll to 1cm thickness, cut rounds.
• Cover and proof 1-1.5 hours. Fry in hot oil 2-3 minutes per side.
• Dip in melted chocolate, add toppings.

Full recipe: Sourdough Glazed Donuts Recipe

Herman Cake

Ingredients:

For the starter:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 cup whole milk
• 1 package active dry yeast (2¼ tsp)

For the cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• ⅔ cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 1 cup Herman starter
• 1 cup chopped nuts (optional)
• 1 cup raisins (optional)

Steps:

• Mix starter ingredients in a non-metallic bowl and let ferment at room temperature
• Feed starter daily for 4 days with ½ cup each of flour, sugar, and milk
• Combine dry cake ingredients in one bowl, wet ingredients in another
• Mix wet and dry ingredients until smooth, fold in optional nuts and raisins
• Bake at 350°F in a greased 9×13 pan for 35-40 minutes

Full recipe: How to Make Herman Cake

Lemon Poppy Seed Sourdough Bread Cake

Ingredients:

For the dough, combine 225g white spelt flour, 100g active white spelt sourdough starter, 80g milk, 2 tbsp each of honey and poppy seeds, 1 tbsp lemon peel, 2 tbsp lemon juice, 35g fat, and 4g sea salt.

For the vegan lemon icing, mix 6 tbsp melted coconut oil, 70g room temperature almond milk, stevia drops (or honey) to taste, 1 tbsp lemon juice, and 2 tbsp coconut flour.

Additional items: 10 ice cubes for steaming, and lemon peel for decoration.

Steps:

• Prepare the starter overnight by mixing 50g flour, 50g water, and 1 tbsp active starter
• Mix starter with wet ingredients, then incorporate dry ingredients and knead 6-8 minutes
• Let rise until doubled (about 4 hours at 26°C)
• Shape, proof again for 1.5 hours, then bake at decreasing temperatures
• Cool completely before adding icing

Full recipe: Lemon Poppy Seed Sourdough Bread Cake

Sourdough Molasses Cookies

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp sea salt
• 2 tsp ground ginger powder
• 1.5 tsp cinnamon
• 1/2 tsp ground cloves
• 1/8 tsp nutmeg
• 1/2 cup each white and brown sugar
• 12 tbsp softened butter
• 1 egg
• 2 tsp vanilla extract
• 1/3 cup molasses
• 1/2 cup sourdough starter discard

Steps:

• Mix dry ingredients (flour, baking soda, salt, and spices) in a large bowl.
• Cream butter and sugars, then beat in egg, molasses, and vanilla.
• Add sourdough discard to wet ingredients and combine well.
• Gradually mix wet and dry ingredients until just combined.
• Chill dough for 2+ hours.
• Roll into 1-inch balls, coat in sugar, and place on a lined baking sheet.
• Bake at 350°F for 9-10 minutes until crackled.
• Cool for 5 minutes before transferring to a rack.

Full recipe: Sourdough Molasses Cookies

Sourdough Discard Waffles

Ingredients:

• 240g sourdough discard
• 230g buttermilk
• 120g all-purpose flour
• 2 tbsp sugar, maple syrup, or honey
• 6 tbsp melted salted butter
• 1 large egg
• ½ tsp unrefined sea salt
• 1 tsp baking soda

Steps:

• Preheat waffle maker and set oven to 200°F with a plate inside to keep waffles warm
• Mix wet ingredients in a large bowl: buttermilk, sourdough discard, egg, melted butter, and honey
• Combine dry ingredients in a separate bowl: flour, baking soda, and salt
• Add wet ingredients to dry and mix until smooth
• Pour ½ cup batter (¾ cup for Belgian waffle makers) into preheated waffle iron
• Cook for 2-3 minutes until golden brown
• Serve with your favorite toppings

Full recipe: Sourdough Discard Waffles

Sourdough Discard Cinnamon Rolls

Ingredients:

• 1 cup sourdough discard
• 1 cup warm milk
• 1/4 cup sugar
• 1 egg plus 1 egg yolk
• 4 tablespoons softened butter
• 1 teaspoon vanilla
• 3 1/4 cups bread flour
• 2 teaspoons instant yeast
• 1/2 teaspoon salt

Glaze:

• 4 oz cream cheese
• 1 tbsp butter
• 3 tbsp powdered sugar
• ½ tsp vanilla
• 1 tbsp milk

Steps:

• Combine wet ingredients in one bowl, dry in another. Mix and knead until smooth.
• Rise 1 hour, refrigerate overnight.
• Roll into rectangle, add butter and cinnamon-sugar, roll up, slice.
• Proof 30-60 minutes.
• Bake at 350°F for 25-30 minutes. Add glaze.

Full recipe: Sourdough Discard Cinnamon Rolls

Sourdough Discard English Muffins

Ingredients:

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

Steps:

• Combine all ingredients in a stand mixer until you achieve a soft, elastic dough that isn’t sticky. Add extra flour if needed to reach the right consistency.
• Let the dough rise in a greased bowl for 2 hours at room temperature, or refrigerate for up to 2 days for a stronger sour flavor.
• Roll dough to 1/2 inch thickness and cut into 3-inch rounds.
• Place on a cornmeal-dusted pan and let rise 45-60 minutes until puffy.
• Cook on a 350°F griddle for 5 minutes per side, then another 10-12 minutes until golden brown.

Full recipe: Sourdough Discard English Muffins

Sourdough Discard Granola Bars

Ingredients:

1 cup sourdough discard ½ cup honey or maple syrup 2 tsp vanilla extract 1 ripe banana, mashed 2 cups rolled oats 1 cup oat flour 1 cup sliced almonds ½ cup pepitas 1 cup dried blueberries ½ cup dried dates ½ tsp cinnamon ½ tsp sea salt

Steps:

• Preheat oven to 325°F and line a 9-inch baking tray with greased parchment paper.
• Mix all dry ingredients, including fruits and nuts, in a large bowl.
• In a separate bowl, combine sourdough discard, honey, vanilla, and mashed banana.
• Fold wet ingredients into dry mixture until well combined.
• Spread mixture evenly in prepared pan, pressing down gently.
• Bake 25-30 minutes until edges are golden brown.
• Cool on wire rack for 30 minutes before cutting.

Full recipe: Sourdough Discard Granola Bars

Classic Bread Pudding with Pecan Sauce

Ingredients:

4-6 slices day-old sourdough bread, cubed 2 tablespoons melted butter 4 beaten eggs 2 cups whole milk 1/2 cup cane sugar 1 teaspoon cinnamon 1/8 teaspoon nutmeg 1 teaspoon vanilla

Pecan Sauce: 1/2 cup brown sugar 1/4 cup butter 2 tablespoons milk 1 teaspoon vanilla 1/2 teaspoon lemon juice 1/4 teaspoon salt 3/4 cup pecans, chopped

Steps:

• Preheat to 350°F. Grease baking dish and add bread cubes.
• Mix wet ingredients and spices, pour over bread. Let stand 5 minutes, press down gently.
• Bake 50-60 minutes until set but slightly jiggly.
• Simmer sauce ingredients until smooth, top pudding with pecans and sauce.

Full recipe: Sourdough Bread Pudding

Easy Sweet Sourdough Recipes That Work

Sourdough baking extends far beyond traditional bread, opening up a world of delicious possibilities for both active starter and discard. Best of all, these recipes work with your schedule – from quick discard recipes to long-fermented masterpieces, there’s a sourdough treat for every occasion and skill level. Are you ready to begin your journey into the sweet side of sourdough baking?

FAQs – Christmas Dinner Desserts