Are you a busy baker looking for ways to make delicious sourdough bread without sacrificing too much time? Look no further! Overnight sourdough recipes are perfect for those who want to enjoy the flavors and textures of homemade bread, but don’t have hours to spare. By mixing, shaping, and letting your dough rest overnight, you can wake up to a perfectly proofed loaf that’s ready to be baked.
In this article, we’ll explore 20 different flavorful overnight sourdough recipes that are sure to satisfy even the most discerning palates. From classic breads like baguettes and focaccia, to sweet treats like cinnamon rolls and pancakes, there’s something for everyone in this collection of recipes. Whether you’re a seasoned baker or just starting out with sourdough, these overnight recipes will make it easy to get started and enjoy the fruits of your labor.
Classic Overnight Sourdough Bread
Classic Overnight Sourdough Bread Recipe
This recipe yields a deliciously tangy and chewy sourdough bread that’s perfect for sandwiches, toast, or just snacking. With minimal effort required, this overnight method allows you to wake up to freshly baked bread.
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 3 cups bread flour
– 1 tsp salt
– 1 tbsp water
Instructions:
1. In a large mixing bowl, combine the sourdough starter and 2 cups of bread flour. Mix until just combined.
2. Add the remaining 1 cup of bread flour, salt, and water. Mix until a shaggy dough forms.
3. Cover the bowl with plastic wrap or a damp towel and refrigerate for at least 8 hours or overnight (12-14 hours).
4. Preheat your oven to 425°F (220°C).
5. Remove the dough from the refrigerator and shape it into a round or oblong loaf.
6. Place the shaped loaf onto a baking sheet lined with parchment paper, leaving about 1 inch of space around the loaf.
7. Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped.
Cooking Time: 35-40 minutes
Overnight Sourdough Baguettes
Elevate your bread game with this easy and rewarding recipe for overnight sourdough baguettes. With a short preparation time and a long, slow proofing period, these crusty loaves are perfect for weekend baking or special occasions.
Ingredients:
– 1 cup active sourdough starter (at room temperature)
– 3 cups bread flour
– 1 teaspoon salt
– 1 tablespoon water
Instructions:
1. In a large mixing bowl, combine sourdough starter and 2 cups of flour. Mix until shaggy dough forms.
2. Add remaining cup of flour, salt, and water. Mix until dough comes together in a sticky ball.
3. Cover the bowl with plastic wrap or a damp cloth and let it rest at room temperature (around 70°F to 75°F) for 8-10 hours or overnight.
4. Preheat oven to 425°F (220°C).
5. Gently shape the dough into two baguettes, placing them onto a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes, or until golden brown and crispy.
7. Let the baguettes cool on a wire rack before slicing.
Cooking Time: 25-30 minutes
Overnight Sourdough Focaccia with Rosemary
This recipe combines the tanginess of sourdough with the herby flavor of rosemary and the softness of focaccia. Perfect for a lazy Sunday morning or a quick breakfast on-the-go.
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 2 cups bread flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 3 sprigs fresh rosemary, chopped
– 1 large egg, beaten (for egg wash)
Instructions:
1. In a large mixing bowl, combine sourdough starter, flour, and salt. Mix until just combined.
2. Knead the dough for 10 minutes, until it becomes smooth and elastic.
3. Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and refrigerate overnight (8-12 hours).
4. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
5. Roll out the chilled dough to a thickness of about 1/2 inch. Place on prepared baking sheet.
6. Drizzle olive oil over the dough, then sprinkle chopped rosemary and beaten egg for a golden glaze.
7. Bake for 15-20 minutes, or until the bread is golden brown.
Overnight Sourdough Cinnamon Rolls
Start your day with a tangy twist on traditional cinnamon rolls using your sourdough starter and the magic of overnight proofing. This recipe yields soft, fluffy, and flavorful treats that are perfect for breakfast or brunch.
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 2 cups bread flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 cup unsalted butter, melted
– 1 egg, beaten
– Confectioners’ sugar for dusting (optional)
Instructions:
1. In a large mixing bowl, combine sourdough starter, flour, sugar, and salt. Mix until smooth.
2. Add melted butter, beaten egg, and cinnamon; mix until well combined.
3. Cover the dough with plastic wrap or a damp cloth and refrigerate for 8-12 hours or overnight.
4. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. Roll out the dough to about 1/4 inch thickness. Cut into 6-8 equal pieces.
6. Place rolls on prepared baking sheet, leaving space for expansion.
7. Bake for 18-20 minutes or until golden brown.
8. Dust with confectioners’ sugar (if desired) and serve warm.
Overnight Sourdough Pizza Dough
Elevate your pizza game with this simple recipe that uses a natural starter and a long, slow fermentation process to create a deliciously chewy crust. This dough can be shaped into individual pizzas or used for calzones and other savory treats.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 3 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon olive oil
Instructions:
1. In a large mixing bowl, combine sourdough starter, flour, and salt. Mix until just combined.
2. Add olive oil and mix until the dough comes together in a shaggy mass.
3. Cover the bowl with plastic wrap or a damp towel and refrigerate for at least 12 hours or overnight (8-10 hours).
4. Preheat your oven to 500°F (260°C) with a pizza stone inside, if you have one.
5. Remove the dough from the refrigerator and let it come to room temperature (about 1 hour).
6. Shape the dough into individual pizzas or calzones as desired.
7. Top with your favorite sauce, cheese, and toppings, then bake for 12-15 minutes.
Cooking Time: 12-15 minutes
Overnight Sourdough Whole Wheat Bread
This recipe yields a deliciously dense and crusty sourdough whole wheat bread with minimal effort. With an overnight rise, you can wake up to the aroma of freshly baked bread!
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups whole wheat flour
– 1/2 cup warm water
– 1 tsp salt
Instructions:
1. In a large mixing bowl, combine sourdough starter, whole wheat flour, and warm water. Mix until just combined.
2. Cover the bowl with plastic wrap or a damp cloth and let it rest at room temperature (around 70°F to 75°F) for 8-10 hours or overnight.
3. Preheat your oven to 425°F (220°C).
4. Shape the dough into a round or oblong loaf, place on a baking sheet lined with parchment paper, and bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Yield: 1 large loaf or 2 small loaves
Overnight Sourdough Pretzels
Transform your sourdough starter into a flavorful pretzel dough that’s perfect for snacking or sharing. This recipe yields soft, chewy pretzels with a tangy, slightly sour flavor.
Ingredients:
– 1 cup active sourdough starter (at room temperature)
– 3 cups bread flour
– 1/2 cup warm water
– 1 tablespoon salt
– 1 egg, beaten (for egg wash)
– Sesame seeds or pretzel toppings of your choice (optional)
Instructions:
1. In a large mixing bowl, combine sourdough starter and 1 cup of bread flour. Mix until just combined.
2. Add warm water and mix until a shaggy dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and refrigerate overnight (8-12 hours).
5. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
6. Divide dough into 8-10 pieces. Roll each piece into a long rope, then twist into a pretzel shape.
7. Place pretzels on prepared baking sheets, leaving about 1 inch of space between each.
8. Brush with beaten egg and sprinkle with sesame seeds or your preferred toppings (if using).
9. Bake for 12-15 minutes, or until golden brown.
Cooking Time: 12-15 minutes
Overnight Sourdough Pancakes
Wake up to the delightful aroma of freshly baked pancakes, made even more special with the tangy flavor of sourdough. This recipe is perfect for a weekend brunch or breakfast gathering.
Ingredients:
– 1 cup active sourdough starter (fed and ripe)
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1 large egg
– 1/2 cup milk
– 2 tablespoons melted butter
Instructions:
1. In a large bowl, whisk together sourdough starter, flour, sugar, and salt.
2. In a separate bowl, whisk together egg, milk, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined (do not overmix).
4. Cover the bowl with plastic wrap or a damp cloth and refrigerate for at least 8 hours or overnight.
5. Preheat a non-stick skillet or griddle over medium heat.
6. Drop spoonfuls of the batter onto the skillet, about 1/4 cup each.
7. Cook for 2-3 minutes or until bubbles appear on the surface and edges start to dry.
8. Flip and cook for an additional 1-2 minutes or until golden brown.
Cooking Time: 15-20 minutes (depending on number of pancakes)
Overnight Sourdough English Muffins
Rise to the occasion with these soft and fluffy sourdough English muffins, perfectly baked overnight for a delicious breakfast or snack.
Ingredients:
– 1 cup active sourdough starter (at room temperature)
– 2 cups all-purpose flour
– 1/4 cup whole wheat flour
– 1/2 teaspoon salt
– 1 tablespoon sugar
Instructions:
1. In a large bowl, combine sourdough starter, all-purpose flour, whole wheat flour, and salt. Mix until just combined.
2. Add sugar and mix until fully incorporated.
3. Cover the bowl with plastic wrap or a damp towel and refrigerate overnight (8-10 hours).
4. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. Divide the dough into 6-8 equal pieces and shape each piece into a ball. Flatten slightly into English muffin shapes.
6. Place the muffins on the prepared baking sheet, leaving about 1 inch of space between each.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Enjoy your delicious Overnight Sourdough English Muffins, perfect for a quick breakfast or snack!
Overnight Sourdough Discard Waffles
Start your day off right with these crispy and fluffy waffles made using your sourdough starter’s discard. This recipe is perfect for using up excess starter and getting creative in the kitchen.
Ingredients:
– 1 cup sourdough starter discard
– 2 cups all-purpose flour
– 2 teaspoons sugar
– 1/4 teaspoon salt
– 1 large egg
– 1 tablespoon milk
– Butter or oil for greasing the waffle iron
Instructions:
1. In a large bowl, whisk together the sourdough starter discard, flour, sugar, and salt.
2. In a separate bowl, beat in the egg and milk until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Let the mixture rest at room temperature for 8-12 hours or overnight.
5. Preheat your waffle iron according to manufacturer’s instructions.
6. Pour about 1/4 cup of batter onto the center of the waffle iron and spread evenly.
7. Cook for 3-5 minutes, or until the waffles are golden brown and crispy.
8. Repeat with remaining batter.
Cooking Time: 10-15 minutes
Overnight Sourdough Rye Bread
Experience the rich flavor of sourdough rye bread with minimal effort using this overnight recipe. With a simple mixture and no kneading required, you’ll wake up to a deliciously dense and tangy loaf.
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 3 cups rye flour
– 1 cup all-purpose flour
– 1/2 cup water
– 1/4 cup caraway seeds
– Salt, to taste
Instructions:
1. In a large mixing bowl, combine sourdough starter, rye flour, and all-purpose flour.
2. Add water and mix until just combined.
3. Cover the mixture with plastic wrap or a damp cloth and refrigerate overnight (8-12 hours).
4. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. Shape the dough into a round or oblong shape. Place on prepared baking sheet.
6. Sprinkle caraway seeds and salt over the bread.
7. Bake for 35-40 minutes, or until the crust is golden brown and sounds hollow when tapped.
Cooking Time: 35-40 minutes
Overnight Sourdough Cheese Bread
Transform your breakfast or brunch with this rich and savory Overnight Sourdough Cheese Bread. This recipe combines the tanginess of sourdough with the creaminess of melted cheese, all in a perfectly baked loaf.
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 2 cups bread flour
– 1/4 cup whole wheat flour
– 1/2 teaspoon salt
– 1/2 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 2 tablespoons unsalted butter, melted
Instructions:
1. In a large mixing bowl, combine sourdough starter, bread flour, whole wheat flour, and salt.
2. Mix until just combined, then cover and refrigerate for 12 hours or overnight.
3. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
4. Remove the dough from the refrigerator and add melted butter, cheddar cheese, and mozzarella cheese. Mix until well combined.
5. Pour the dough into the prepared loaf pan and smooth the top.
6. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Overnight Sourdough Garlic Knots
Start your day with a savory treat that combines the tanginess of sourdough with the pungency of garlic. These overnight garlic knots are easy to make and perfect for a weekend brunch or a quick breakfast on-the-go.
Ingredients:
– 1 cup active sourdough starter
– 2 cups bread flour
– 1/4 teaspoon salt
– 1/4 cup warm water
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– Sesame seeds or coarse black pepper for garnish (optional)
Instructions:
1. In a large bowl, combine sourdough starter, flour, and salt. Mix until shaggy dough forms.
2. Add warm water, garlic, and olive oil. Mix until dough comes together in a sticky ball.
3. Knead the dough for 5-7 minutes, until smooth and elastic.
4. Place the dough on a lightly floured surface and shape into 6-8 knots.
5. Cover with plastic wrap or a damp towel and let rest at room temperature overnight (8-12 hours).
6. Preheat oven to 375°F (190°C). Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Overnight Sourdough Challah
Start your day with a deliciously soft and flavorful sourdough challah, made possible by an overnight proofing process that lets the yeast do its magic while you sleep.
Ingredients:
– 1 cup active sourdough starter (at 100% hydration)
– 3 cups bread flour
– 2 teaspoons salt
– 1/4 cup sugar
– 1 large egg, beaten
– 2 tablespoons unsalted butter, melted
– Sesame seeds or poppy seeds for topping (optional)
Instructions:
1. In a large mixing bowl, combine sourdough starter, flour, and salt. Mix until just combined.
2. Add sugar, beaten egg, and melted butter. Mix until a shaggy dough forms.
3. Knead the dough for 10 minutes until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and refrigerate overnight (8-12 hours).
5. Preheat oven to 375°F (190°C). Shape the dough into a braided challah and place on a baking sheet lined with parchment paper.
6. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Overnight Sourdough Ciabatta
This recipe yields a deliciously crispy crust and chewy interior, perfect for sandwiches or served on its own. With the help of your sourdough starter, this ciabatta will be ready to bake in just under 24 hours.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 3 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon sugar
– 1 cup water
Instructions:
1. In a large mixing bowl, combine sourdough starter, flour, salt, and sugar. Mix until just combined.
2. Add water and mix until shaggy dough forms.
3. Cover the bowl with plastic wrap or a damp cloth and let rest at room temperature (about 70°F) for 12 hours.
4. Preheat oven to 425°F (220°C).
5. Gently shape the dough into a ciabatta form and place on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: Under 24 hours, plus 25-30 minutes of baking time.
Overnight Sourdough Bagels
Start your day with a flavorful and chewy bagel, infused with the tanginess of sourdough. This recipe uses a natural starter to create a unique and delicious breakfast treat.
Ingredients:
– 1 cup warm water
– 1/4 cup active sourdough starter (100% hydration)
– 3 cups bread flour
– 1 teaspoon salt
– 2 tablespoons sugar
– 1 egg, beaten (for egg wash)
Instructions:
1. In a large mixing bowl, combine warm water and sourdough starter. Let it sit for 10-15 minutes until the mixture becomes frothy.
2. Add flour, salt, and sugar to the mixture. Mix until a shaggy dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it sit at room temperature overnight (8-12 hours).
5. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
6. Divide the dough into 4-6 equal pieces. Roll each piece into a ball and then stretch into a bagel shape. Place on the prepared baking sheet.
7. Brush the tops with beaten egg for a golden glaze.
8. Bake for 20-25 minutes, or until the bagels are golden brown.
Cooking Time: 20-25 minutes
Overnight Sourdough Dinner Rolls
These soft, buttery rolls are perfect for any meal or gathering. Made with a natural sourdough starter and minimal yeast, they’re a delicious and healthier alternative to traditional dinner rolls.
Ingredients:
– 1 cup active sourdough starter (fed and ripe)
– 3 cups all-purpose flour
– 1/4 cup whole wheat flour
– 1 tsp salt
– 1/4 cup unsalted butter, melted
– 1 egg, beaten
– Optional: sesame seeds or poppy seeds for topping
Instructions:
1. In a large mixing bowl, combine sourdough starter, all-purpose flour, whole wheat flour, and salt.
2. Mix until a shaggy dough forms.
3. Add melted butter and beaten egg; mix until the dough comes together in a sticky ball.
4. Knead for 5-7 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and refrigerate overnight (8-12 hours).
6. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
7. Divide the dough into 8-10 equal pieces; shape each into a ball and then flatten slightly into disk shapes.
8. Place rolls on prepared baking sheet, leaving space for expansion.
9. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Overnight Sourdough Brioche
Rise to the occasion with this tender and buttery sourdough brioche, infused with the tanginess of your starter. Perfect for breakfast or brunch, these flaky layers are sure to impress.
Ingredients:
– 1 cup active sourdough starter (at room temperature)
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg, beaten
– 1 tablespoon whole milk
Instructions:
1. In a large mixing bowl, combine starter, flour, sugar, and salt. Mix until just combined.
2. Add melted butter, beaten egg, and milk. Mix until smooth, but still slightly shaggy.
3. Cover the mixture with plastic wrap or a damp cloth and let it rest at room temperature (about 70°F) for 8-12 hours or overnight.
4. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. Gently fold the dough over onto itself, working from one end to the other, until no more folds are possible.
6. Place the dough on the prepared baking sheet and shape into a round or oblong loaf.
7. Bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Overnight Sourdough Naan
This recipe combines the tanginess of sourdough with the softness and flakiness of traditional naan, all without yeast or long proofing times. Perfect for a quick breakfast or snack.
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 2 cups warm water
– 3 tablespoons olive oil
– 1/4 teaspoon salt
– 2 tablespoons plain yogurt (optional, but recommended for extra tenderness)
Instructions:
1. Mix the sourdough starter and warm water until smooth.
2. Add the olive oil, salt, and yogurt (if using). Mix until a shaggy dough forms.
3. Cover the bowl with plastic wrap or a damp towel and refrigerate overnight (8-12 hours).
4. Preheat your oven to 400°F (200°C).
5. Remove the dough from the fridge and divide it into 6-8 equal pieces.
6. Roll each piece into a ball, then flatten slightly into disks.
7. Place the naan on a baking sheet lined with parchment paper, leaving about 1 inch of space between each one.
8. Bake for 12-15 minutes, or until golden brown and puffed.
Cooking Time: 12-15 minutes
Overnight Sourdough Discard Crackers
Transform your sourdough discard into crispy, flavorful crackers perfect for snacking or serving alongside soups and cheeses. This recipe is a great way to use up excess starter and reduce waste.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup whole wheat flour
– 1/4 cup water
– 1 tablespoon olive oil
– Salt, to taste
– Optional: sesame seeds, dried herbs, or grated cheese for added flavor and texture
Instructions:
1. In a large bowl, combine sourdough discard, whole wheat flour, and water. Mix until a shaggy dough forms.
2. Knead the dough on a floured surface for 5-7 minutes, until smooth and pliable.
3. Divide the dough into 4 equal pieces. Roll each piece into a thin sheet, about 1/16 inch thick.
4. Cut the sheets into desired cracker shapes (e.g., squares, strips).
5. Place crackers on a parchment-lined baking sheet. Brush with olive oil and sprinkle with salt and any desired additional flavorings.
6. Cover and refrigerate overnight or for at least 8 hours to allow crackers to dry and crisp up.
7. Preheat oven to 350°F (175°C). Bake for 15-20 minutes, or until crackers are golden brown.
Cooking Time: 15-20 minutes
Summary
Get ready to revolutionize your baking routine with these 20 delicious overnight sourdough recipes! From classic bread and baguettes to sweet treats like cinnamon rolls and pancakes, there’s something for everyone. With minimal effort required in the morning, you can enjoy freshly baked goods all week long. Try making overnight sourdough pizza dough for a game-changing snack or use leftover discard to whip up waffles and crackers. Whether you’re a seasoned baker or just starting out, these recipes are sure to delight your taste buds and simplify your mornings.
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