3 Easy Sourdough Dessert Recipes to Try at Home

Sourdough starter isn’t only for crusty loaves and morning toast; it’s also a genuinely useful ingredient for desserts, lending a subtle tang and improved texture that regular baking methods can’t quite replicate. If you keep a sourdough starter at home and are looking for ideas to use it for things other than bread, especially the discard that often gets thrown away between feedings, these recipes are a practical dessert-forward way to use that starter instead of letting it go to waste.

Each recipe makes use of sourdough in a different way; one uses an active, fed starter for rise and flavor, another folds it into a flaky pastry dough, and the third turns a discarded starter into a moist, tangy cake, giving a good overview of how versatile this one ingredient can be in very different dessert formats. These recipes are approachable enough to try without any special equipment other than what a home baker already has on hand, whether you are a veteran sourdough baker or just starting to care for your first starter.

Why Use Sourdough in Desserts?

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Sourdough Chocolate Rolls

If you are fond of chocolates, then these rolls are perfect for you. Made with sourdough, honey, cocoa and heavy whipping cream, it is big, fluffy and very delicious in taste. You can also enjoy sourdough chocolate rolls for your breakfast.

Ingredients:

• 1/2 cup fed sourdough starter
• 1/2 cup water
• 4 cups flour
• 1/2 cup coconut oil, melted
• 1/2 cup honey
• 2 eggs
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter
• 1 cup sugar
• 1/4 cup dark cocoa
• 1 cup dark chocolate chips
• 1/2 cup heavy whipping cream

Method:

1. In a mixing bowl, combine fed sourdough, flour, honey, water, and melted coconut oil. Mix, then form into a ball. Place the dough in a greased bowl with a lid. Let it rest for at least overnight.
2. The next day, preheat the oven to 375 degrees. Add eggs, baking soda, baking powder, and salt to the dough and combine. In a large bowl, combine butter, sugar, cocoa powder and chocolate chips. Stir well.
3. Roll out the dough to about 1/4 inch on a lightly dusted counter. Scoop chocolate filling onto the dough. Slice the rolls about 1.5” - 2” wide using a knife, into 14 total rolls.
4. Place the rolls into a well-seasoned 14-inch cast iron skillet. Pour heavy whipping cream over the rolls and allow to rise in a warm spot for about 30 minutes. Bake for 25 minutes in the preheated oven. Let it cool for a few minutes and enjoy.

Sourdough Apple Pie

This delicious apple pie with shortcrust pastry has a flaky and buttery texture. It combines sliced fresh apples with a warm blend of spices. This delight is best served with vanilla ice cream and whipped cream.

Ingredients:

• 7-10 apples
• 3 tbsp butter
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup maple syrup
• 2 tbsp einkorn flour

Sourdough topping:

• 1.5 cups sourdough starter
• 3 eggs
• 2 tbsp maple syrup
• 2 tsp baking powder
• 3 tbsp coconut oil

Method:

1. Preheat the oven to 400 degrees. Peel and dice the apples. Add the apples and butter to a cast iron skillet. Cook on low heat for about 10 minutes, stirring occasionally.
2. Mix up the sourdough topping by combining all of the ingredients in another bowl. Further add the maple syrup, einkorn flour, cinnamon and nutmeg to the apple mixture. Cook for 2 more minutes.
3. Pour the sourdough topping over the apples. Bake for 15 minutes in the preheated oven. Serve warm.

Sourdough Coffee Cake

Infused with the flavor of cinnamon, this coffee cake is a great choice for anytime sweet cravings. This heavenly sweet treat is topped with brown sugar crumble. Apart from being served as a dessert, it is also an amazing choice for breakfast.

Ingredients:

Cake:

• 1 cup sourdough starter
• 1/3 cup vegetable oil
• 1 egg (slightly beaten)
• 1 cup all-purpose flour
• 3/4 cup sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon

Topping:

• 1 tsp cinnamon
• 1/2 cup brown sugar
• 2 tbsp butter
• 1 tbsp flour

Method:

1. Combine sourdough starter, oil and egg. Stir together the dry ingredients and add to the sourdough mixture.
2. Put dough into a greased 9-inch square pan. Crumble the topping ingredients together and sprinkle topping on top of batter.
3. Bake for 35 minutes at 350 degrees. Let it cool and serve.

Tips for Baking Better Sourdough Desserts

Fermentation

Like the chocolate rolls, letting the dough rest overnight allows the starter to develop flavour and break down the flour a bit for a more tender, flavourful finished bake. If you skip or shorten this rest, your dough will be denser and less complex in taste. If a recipe doesn’t call for an overnight rest (like coffee cake), the starter still delivers instant tang and moisture, so it’s in yeasted, shaped doughs, not quick-mix batters, that fermentation time is the most important.

Texture Control

The thickness of the sourdough starter will vary depending on how it was last fed, so it is helpful to check the consistency of the batter or dough against what the recipe recommends to avoid a final product that is too wet or too dry. If a dough looks a lot stickier or looser than it should be, a small amount of flour can bring it back into line without changing the flavour or rise of the finished dessert very much.

Ingredient handling

Cold ingredients, such as eggs and butter, can slow down how quickly they incorporate into a starter batter, so bringing them to room temperature before mixing helps everything come together more smoothly. This is especially true in the coffee cake and chocolate roll recipes, where a well-combined batter or filling really does make a difference in how evenly the dessert bakes and how consistent the texture turns out once baked.