This reuben dip packs melty cheese, tangy sauerkraut, and savory corned beef into one irresistible bite, ready in 20 minutes. It bakes up hot and creamy with a bold deli flavor that keeps everyone coming back!

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Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Servings

8 servings

Difficulty

Easy, perfect for parties or last-minute snacks

Calories *

269 kcal per serving

Technique

Mix, layer, and bake until hot and bubbly.

Flavor Profile

Savory, tangy, cheesy with classic deli flavor

* Based on nutrition panel

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chat gptgoogle aiperplexitygrok

I made this with cocktail rye bread like you suggested and it was gone in minutes. The tip about squeezing the sauerkraut dry made such a difference—no watery dip! Definitely making it again for game day. ⭐⭐⭐⭐⭐

Lauren

Everyone has their own favorite dippers, and this one works with just about all of them. It’s one of those recipes that feels nostalgic but still holds up—it’s simple, a little indulgent, and always the first thing gone from the table.

If you’re already making a batch of homemade cocktail rye bread, this is the obvious next step. If not, no judgment—store-bought works just as well here. For a deeper, slightly malty pairing, serve it with slices of stout bread!

Ingredients & Substitutions

• Corned beef: Use deli-sliced or leftover corned beef. Chop it small so it distributes evenly in the dip. You can also swap the corned beef for pastrami from the deli counter for a slightly smokier flavor!
• Sauerkraut: This brings the signature tang. Be sure to squeeze it very dry so the dip doesn’t get watery.
• Cream cheese: The base of the dip. Let it soften so it mixes smoothly.
• Swiss cheese: Classic Reuben flavor. You can shred your own or use pre-shredded.
• Thousand Island dressing: Adds sweetness and ties everything together. Russian dressing works too. If you like a little extra richness, you can add a spoonful of mayonnaise or a touch of mustard to the dressing!

See the recipe card for full information on ingredients and quantities.

Variations

• Add extra cheese. Stir in a little mozzarella or Gruyère for a stretchier, richer dip.
• Make it lighter. Swap part of the cream cheese for Greek yogurt or sour cream for a slightly tangier version.
• Turn up the tang. Add a little extra sauerkraut or a splash of pickle juice if you like a sharper bite.

Professional Tips

• Squeeze the sauerkraut really well. This is the difference between a creamy dip and a watery one. I press it in a paper towel until it’s almost dry.
• Chop the corned beef small. Big chunks don’t scoop well and make the dip feel clunky instead of cohesive.
• Don’t overbake. You just want it hot and bubbly. If it bakes too long, the oils separate and the texture gets greasy.

How do you make reuben dip?

Use these instructions to make the perfect reuben dip every time! Further details and measurements can be found in the recipe card below.

Step 1: Preheat the oven. Preheat your oven to 375°F and lightly grease a small baking dish.

You can bake this in a small pan or even a cast iron skillet for a slightly crisp edge.

Step 2: Mix base ingredients. In a medium bowl, combine softened cream cheese and Thousand Island dressing until smooth.

Soften the cream cheese fully. If it’s even a little cold, it won’t mix smoothly and you’ll end up with lumps.

Step 3: Add fillings. Stir in chopped corned beef, sauerkraut (well drained), and half of the Swiss cheese.

Step 4: Spread into dish. Transfer the mixture into the prepared baking dish and spread evenly.

Step 5: Top with cheese. Sprinkle the remaining Swiss cheese over the top.

Step 6: Bake until bubbly. Bake for 12–15 minutes until hot and melted, with the edges bubbling.

For extra color, pop it under the broiler for 1–2 minutes until the top is golden brown.

Step 7: Rest briefly. Let the dip sit for 3–5 minutes before serving so it thickens slightly.

Recipe FAQs

Recommended Rye Bread Recipes

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Deli Rye Bread

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Rieska

If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!

Before You Go

I hope you enjoyed this warm, cheesy party dip. Check out our other delicious appetizer recipes!

The softest, most pillowy milk bread recipe using the tangzhong technique! These ultra-fluffy rolls have a cloud-like texture and rich, slightly sweet flavor that will make them the star of your dinner table!

A Quick Look At The Recipe

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Prep Time

25 minutes

Cook Time

25 minutes

Proof

2 hours 30 minutes

Total Time

3 hours 20 minutes

Servings

12 dinner rolls

Difficulty

Intermediate

Calories *

257 kcal per serving

Technique

Tangzhong method with enriched dough mixing and two-stage proofing.

Flavor Profile

Soft, buttery rolls with a lightly sweet flavor and an ultra-pillowy crumb.

* Based on nutrition panel

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These milk bread rolls were unbelievably soft and fluffy. The tangzhong made the texture so pillowy, and they disappeared from the table almost instantly. I’ll definitely be making another batch soon. ⭐⭐⭐⭐⭐

Lauren

The milk bread we made in culinary school was similar to my parker house rolls recipe, which are made with butter and whole milk. They are soft and very buttery, but I have been so obsessed with my dinner rolls recipe, I decided to see if I could transform it into a signature milk bread recipe.

I substituted whole milk for the warm water for added richness, and added a tangzhong, which is a simple Asian bread-baking technique. The resulting rolls are so soft and pillowy they practically float off the plate, with a delicate crumb that stays fresh for days.

Ingredients & Substitutions

• Water (for the tangzhong): I use a combination of water and milk for the tangzhong, but you can use all water if that is easier.
• Whole Milk: I use whole milk for optimal flavor and texture but you can use water like I do in my whole wheat dinner rolls without adjusting the recipe.
• Granulated Sugar: You can make these rolls sweeter like hawaiian bread by adding more white sugar or substituting some of the milk for pineapple juice. You can also substitute honey.
• Kosher Salt
• Unsalted Butter
• All-Purpose Flour: I prefer all-purpose flour for the most tender texture. Bread flour would work but will create a slightly chewier roll.
• Instant Yeast: Instant yeast can be mixed directly into the flour without blooming. If using active dry yeast, use the same amount but bloom it in the warm milk with a pinch of sugar first.
• Large Egg

See the recipe card for full information on ingredients and quantities.

Professional Tips

• The tangzhong should be thick like mashed potatoes. Cook it until it’s substantially thickened, whisking constantly. This usually takes about 3 minutes total. The consistency is crucial for the proper texture in the final rolls.
• Don’t worry when the dough sticks to the bottom of the mixer bowl. This is completely normal for milk bread! The dough should clean the sides of the bowl and stretch without tearing when you lift the hook. If it’s pulling cleanly from the bottom, it’s actually too dry.
• Let the rolls proof until they crest over the sides of the pan. This dough needs adequate proofing time to develop that signature cloud-like texture. The tops should be domed and puffed significantly over the edges of your baking dish.
• Don’t overbake these rolls! Even an extra 4 minutes can create an unpleasantly thick crust that detracts from the pillowy texture. Watch them carefully and remove from the oven as soon as they’re golden brown on top.

How to Make Milk Bread Rolls

Step 1: Make the Tangzhong. In a small sauce pan, combine water, milk and flour for the Tangzhong. Whisk to combine until no lumps remain and cook on medium heat until the flour hydrates and thickens, whisking constantly. This took about 1 minute. Continue cooking for an additional 1 ½ – 2 minutes to cook out the raw flour taste and also to thicken. Scrape into the bowl of a stand mixer (photo 1).

Step 2: Combine the ingredients. To the mixing bowl, add sugar, flour, salt, yeast, milk, butter, and the egg for the dough. I purposefully add them in this order to separate the hot tangzhong from the yeast and egg. By the time all the ingredients are incorporated, it will have cooled and there was no need to wait before mixing (photo 2).

Step 3: Mix the milk bread dough. Fit the stand mixer with the hook attachment and mix on low speed until all the ingredients have incorporated and there are no more visible pieces of butter. Increase the mixer to medium speed and develop gluten for 4 minutes or until the dough pulls a smooth window pane (photo 3).

Step 4: Bulk proof (first proofing). Using a bowl scraper, scrape the dough into a large lightly oiled bowl. Bulk proof 1 ½ hours or until doubled and light and airy (photos 4 & 5).

Step 5: Divide the dough. Spray a 9×13-inch baking dish(for 12 rolls) or a 9-inch square dish (for 9 rolls) with non-stick cooking spray or grease with softened butter. Scrape the dough onto a clean work surface and divide it into 9 equal pieces for large rolls (approximately 124 grams each) or into 12 for smaller dinner rolls (93 grams each).

This recipe can also be divided in half and shaped and baked into a loaf pan like my sandwich bread recipe.

Step 6: Shape the rolls. Shape each piece by folding all the edges into the center, then flip seam-side down. Roll quickly between your thumb and other fingers using a push-pull motion to create surface tension and form a smooth ball. Work quickly to prevent excessive sticking, though this dough isn’t very sticky (photos 6 & 7).

Step 7: Final proof (second rise). Place shaped rolls in the prepared baking dish and repeat with remaining dough. Cover with plastic wrap and proof in a warm spot for 1-1 ½ hours or until the tops of the rolls crest over the sides of the baking dish (photos 8 & 9).

Step 8: Egg wash. Brush the tops gently with beaten egg (photo 10).

Step 9: Bake. Bake at 350°F conventional (no fan) for 25 minutes for 9 rolls or 20-22 minutes for 12 rolls. The rolls will be a nice golden brown on top (photo 11).

Step 10: Cool & serve. I like to remove the rolls from the pan onto a wire rack to cool quickly and without steaming. Simply turn them out as you would a loaf. You can also cool the rolls in the pan.

Recipe FAQs

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Rolls & Biscuits

Parker House Rolls Recipe

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If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!

Before You Go

I hope you enjoyed this incredibly soft milk bread recipe! Check out our other delicious yeast bread recipes or find your next bake in our rolls and biscuits recipes!

An easy recipe for 100% whole wheat dinner rolls that are hearty yet surprisingly fluffy! These wholesome rolls have a delicious nutty flavor with a light, airy crumb that you can make in just 2 hours!

A Quick Look At The Recipe

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Prep Time

5 minutes

Cook Time

22 minutes

Proof Time

1 hour 45 minutes

Total Time

2 hours 12 minutes

Servings

12 rolls

Difficulty

Easy–moderate (proofing awareness required)

Calories *

204 kcal per serving

Technique

Mix everything in one bowl, knead briefly, rise twice, shape, then bake

Flavor Profile

Nutty, lightly sweet, wholesome, buttery and warm-grain forward

* Based on nutrition panel

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I tried to make these a couple times from other blogs, because 100% whole wheat can be stubborn — but finally from yours I got the proofing is right. The nutty flavor is so cozy and they disappear faster than my classic white rolls every time! Thank you! ⭐⭐⭐⭐⭐

Lauren

My recipe for 100% whole wheat rolls makes tender, pillowy, and flavorful dinner rolls that rival the texture of my traditional dinner rolls recipe!

The whole wheat flour adds a subtle nutty sweetness that makes them perfect alongside everything from slow cooker Italian meatballs to simple roasted vegetables. And because they come together in just 2 hours, you can have fresh homemade rolls on the table any night of the week!

Ingredients & Substitutions

• Whole Wheat Flour: This recipe uses 100% whole wheat flour for maximum nutrition and flavor. Finely ground will yield the lightest texture.
• Instant Yeast: The convenience of instant yeast means you can add it directly to the flour without blooming. If you’re using active dry yeast, dissolve it in the warm water first with a pinch of sugar and let it foam before adding to the flour. Each proof will take about 30 minutes longer.
• Warm Water: Whole wheat flour absorbs more liquid than all-purpose, which is why this recipe uses more water than my white flour dinner rolls. The water should be warm to the touch (100-110°F) but not hot. You can also substitute half the water for warm milk.
• Granulated Sugar: The sugar feeds the yeast and adds a subtle sweetness that balances the earthy notes of whole wheat flour.
• Kosher Salt: Essential for enhancing the nutty flavor of the whole wheat and strengthening the gluten structure. If using table salt, use about 1 teaspoon instead.
• Unsalted Butter: Butter adds richness and keeps the rolls tender. You could substitute olive oil for a more Mediterranean flavor, but if that’s your preference, I’d recommend making my whole wheat focaccia instead! You could also use margarine for a dairy-free alternative or shape my whole wheat bread recipe into rolls instead.
• Eggs: One egg enriches the dough, while the second creates that gorgeous glossy finish on top.

See the recipe card for full information on ingredients and quantities.

Variations

• Make 9 larger rolls: Divide the dough into 9 equal portions, proof and bake in a 9-inch pan for 9 substantial buns like my milk bread recipe! For a more classic white-flour option with bold garlic flavor, try my garlic breadsticks — they’re just as soft but packed with savory punch.
• Add seeds or grains: Fold in 2-3 tablespoons of seeds (sesame, sunflower, or flax) or toasted oats for extra texture and nutrition. This works beautifully, similar to my multigrain bread.
• Make them honey wheat rolls: Substitute honey for the sugar for a richer, slightly floral sweetness that complements the whole wheat taste.
• Try a mix of whole grain flours: Replace up to half the whole wheat flour with spelt flour, rye flour, or white whole wheat flour for different flavor profiles. If you love rye, check out my rye bread recipe for inspiration.
• Make whole wheat sourdough rolls! I have a recipe coming soon that makes soft, tender whole wheat sourdough rolls, but until then, try shaping my whole wheat sourdough bread into rolls instead!

Professional Tips

• Proper proofing is absolutely critical for 100% whole wheat rolls. Underproofing is a death sentence for whole wheat bread! The rolls should be visibly tripled in size, cresting over the edge of the dish, and feel light and airy when gently touched. Don’t rush this step.
• The dough will only pull a rough windowpane, not a smooth one. Because whole wheat flour has less gluten-forming protein than white flour, and the bran cuts through gluten strands, you won’t get the same smooth, translucent windowpane you’d see with brioche. That’s completely normal!
• The center hole won’t completely disappear when shaping. Unlike sourdough dinner rolls that seal up perfectly smooth, whole wheat dough maintains a small dimple in the center.
• Watch the dough, not just the clock. Proofing times can vary based on room temperature and the age of your yeast. Visual and tactile cues are more reliable than a timer. The dough should feel like a balloon, light and puffy.

How to Make Whole Wheat Dinner Rolls

Use these instructions to make fluffy 100% whole wheat dinner rolls! Further details and measurements can be found in the recipe card below.

Step 1: Combine ingredients. In the bowl of a stand mixer fitted with the dough hook, combine whole wheat flour, instant yeast, warm water, sugar, salt, cubed butter, and one egg. I add the flour first so everything incorporates evenly without ingredients getting stuck on the bottom of the bowl (photo 1).

Step 2: Mix and knead. Mix on low speed until all ingredients are incorporated with just a few butter pieces remaining. Room temperature butter will incorporate faster, but cold butter works fine. Increase to medium speed and knead for 4 minutes, or until the dough pulls a rough windowpane. Whole wheat dough won’t develop the same smooth windowpane as white flour dough, and that’s perfectly normal (photo 2).

Whole wheat flour takes longer to hydrate than more refined flours. Even if the dough feels a little sticky after development; don’t add flour. It will naturally become less sticky as the flour finishes absorbing the water.

Step 3: First proof. Scrape the dough into a large bowl sprayed with non-stick cooking spray or lightly coated with neutral oil. Cover and proof in a warm spot for 45 minutes to 1 hour, until visibly doubled and airy to the touch (photos 3 & 4).

Step 4: Divide the dough. Spray a 9×13-inch baking dish with non-stick cooking spray or grease with softened butter. Turn the dough out onto a lightly floured work surface and divide into 12 equal pieces (approximately 80g each).

Step 5: Shape the rolls. Shape each piece by folding all the edges into the center, then flip seam-side down. Roll quickly between your thumb and other fingers using a push-pull motion to create surface tension and form a smooth ball. Work quickly to prevent excessive sticking, though this dough isn’t very sticky (photos 5 & 6).

The center hole won’t fully disappear with whole wheat dough. This is expected and won’t affect the proofed shape.

Step 6: Final proof (second rise). Place shaped rolls in the prepared baking dish and repeat with remaining dough. Cover with plastic wrap and proof in a warm spot for about 1 hour, until they’ve tripled in size and feel light and airy when gently touched. This step is crucial because underproofed whole wheat rolls will be dense! While the rolls are proofing, preheat your oven to 350°F conventional (no fan) (photos 7 & 8).

Step 7: Egg wash and bake. Gently brush the tops with beaten egg, being careful not to let it run down the sides or pool in the pan. Bake for 25-28 minutes until golden brown, or until an instant-read thermometer registers 185°F (photos 9-11).

Step 8: Serve. Let the rolls cool slightly in the pan, then serve warm or at room temperature. Brush with melted butter if you’d like extra richness (photo 12)!

Recipe FAQs

Recommended Whole Grain Bread Recipes

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If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!

Before You Go

I hope you enjoyed this wholesome whole wheat rolls recipe. Check out our other rolls and biscuit recipes including parker house rolls and my decadent cardamom bun recipe!

Soft, pillowy dinner rolls recipe that are tender enough to pull apart with your fingers! Perfect for holiday meals, weeknight dinners, or whenever you need fluffy homemade rolls in just 2 ½ hours!

A Quick Look At The Recipe

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Prep Time

30 minutes

Proof

2 hours

Total Time

2 hours 30 minutes

Servings

12 rolls

Difficulty

Intermediate, with enriched dough handling and two proofing stages.

Calories *

232 kcal per serving

Technique

Mix and knead an enriched yeast dough, proof twice, shape into rolls, and bake until golden and fluffy.

Flavor Profile

Soft, fluffy dinner rolls with a lightly sweet, buttery crumb and golden egg-washed tops.

* Based on nutrition panel

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I made these because I offered to bring bread to a Sunday dinner and didn’t want to show up with something forgettable. Letting the dough fully proof the second time made them actually fluffy instead of dense. They were still warm when we ate, and people pulled them apart straight from the pan — really grateful for this recipe. ⭐⭐⭐⭐⭐

Lauren

There’s something magical about fresh homemade dinner rolls especially when they can be made from scratch in a few hours! I developed this easy recipe from my beloved sourdough dinner rolls recipe! These classic yeast rolls have a tender, almost cloud-like texture that makes them irresistible.

Whether you’re serving them alongside slow cooker Italian meatballs, using them to soak up every last bit of sauce from sheet pan shakshuka, or building a bread-forward spread with snacks like my soft pretzel recipe or pretzel sticks recipe, these rolls are the perfect companion.

Ingredients & Substitutions

• All-Purpose Flour: The foundation of these rolls! All-purpose flour gives you the perfect balance of structure and tenderness. You could substitute bread flour for a slightly chewier roll, but I prefer the softer texture that all-purpose provides. If you’re looking for a whole grain option, try my oatmeal bread instead.
• Instant Yeast: This is my go-to for reliable, quick rise. Instant yeast can be mixed directly into the flour without blooming first. If you only have active dry yeast, you can use the same amount but mix it into the warm water with a pinch of sugar first, like I do in my rosemary bread.
• Warm Water: The water should be around 100-110°F, warm to the touch. Water that’s too hot will kill the yeast, while water that’s too cool will slow down the rise significantly. You can also use warm milk if desired.
• Granulated Sugar: Just enough to feed the yeast and add a subtle sweetness that balances the butter. You could substitute honey for a richer flavor.
• Kosher Salt: Salt strengthens the gluten network and enhances flavor. Don’t skip it! If using table salt, use about ¾ teaspoon instead.
• Unsalted Butter: The butter is what makes these rolls so tender and rich. Make sure to use unsalted so you can control the salt level in the dough. Room temperature butter will incorporate more easily, though cold butter works fine, and is typically what I use.
• Eggs: One egg goes into the dough for richness and structure, while a second egg creates that beautiful glossy finish when brushed on top before baking.

See the recipe card for full information on ingredients and quantities.

Variations

• Make them herb rolls: Add 2 tablespoons of chopped fresh herbs like rosemary, thyme, or chives to the dough. You could even add herbs and garlic like my rosemary garlic bread or go all in like my cheesy garlic pull apart bread!
• Transform them into slider buns: These rolls are the perfect size for sliders! Shape them slightly flatter and use them for mini bacon turkey bravo sandwiches or pulled pork sliders. They are also the perfect size for my son’s lunchbox!
• Add cheese: Fold in ½ cup of shredded parmesan or cheddar cheese after the gluten has developed for cheesy dinner rolls that pair beautifully with soup—similar to the flavor profile in my cheddar biscuits recipe. Top them with a little extra cheese like my no knead cheese bread!
• Make them whole wheat: You can substitute up to half of the all-purpose flour with whole wheat flour. I have a whole wheat roll variation coming soon that uses 100% whole wheat like in my whole wheat bread.

Professional Tips for Perfect Dinner Rolls

• The dough should be sticky but soft and easy to work with. When mixing, resist the urge to add more flour. The dough will look a bit shaggy at first but will come together beautifully as the mixer kneads it. If you’re mixing by hand like with peasant bread, expect to knead for 8-10 minutes.
• Shape the rolls quickly to prevent sticking. The key to smooth, round rolls is speed! Work with lightly oiled or floured hands and use a pushing-pulling motion to create surface tension. Don’t overthink it — a few practice rolls and you’ll find your rhythm.
• Let the rolls rise until they’re tripled in size and feel light and airy. This is crucial! Underproofed rolls will be dense, while properly proofed rolls will have that signature fluffy texture. They should feel almost balloon-like when you gently press them with your finger.
• Brush with egg wash just before baking for that bakery-shine finish. Be gentle when applying the egg wash and don’t let it pool around the edges of the pan, as this can prevent the sides from browning properly.

How to Make this Dinner Rolls Recipe

Use these instructions to make the most tender, fluffy dinner rolls! Further details and measurements can be found in the recipe card below.

Step 1: Mix the dough. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, instant yeast, warm water, sugar, salt, cubed butter, and one egg. I like to add the flour first so all the other ingredients don’t get stuck to the bottom of the bowl (photos 1 & 2).

When I am doing the straight dough mixing method, adding everything at once, I like to put flour in the bowl first because I find it incorporates faster and easier without having yeast or other unincorporated ingredients on the bottom of the bowl.

Step 2: Knead until smooth. Mix on low speed until everything is incorporated with just a few butter pieces remaining. Increase to medium speed and knead for 5-6 minutes until the dough pulls a smooth windowpane like challah bread. This enriched dough is sticky but wonderfully soft to work with (photos 3 & 4).

Step 3: First proof. Scrape the dough ball into a large bowl that’s been sprayed with non-stick cooking spray or lightly coated with neutral oil. Cover and let it rise in a warm spot for 45 minutes to 1 hour, until it’s visibly doubled in size and feels airy when touched (photo 5).

Step 4: Divide and shape. Grease a 9×13-inch baking dish with cooking spray or softened butter. Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces (about 80g each). To shape each roll, fold all the edges into the center, flip it seam-side down, then use a push-pull motion with your thumb and fingers to create a smooth ball. Work quickly so the dough doesn’t stick too much to your hands or counter (photos 6-8).

Step 5: Final proof (second rise). Arrange the shaped rolls in your prepared baking dish. Cover with plastic wrap and proof in a warm spot for about 1 hour. The rolls should triple in size and feel light and airy when gently touched. While they’re proofing, preheat your oven to 350°F conventional (no fan) (photos 9 & 10).

Step 6: Egg wash and bake. Gently brush the tops of the risen rolls with beaten egg, being careful not to let it run down the sides or pool in the pan. Bake for 25-28 minutes until golden brown. You can also check with an instant-read thermometer — this enriched dough should register 185°F (photo 11).

Step 7: Serve. Let the rolls cool slightly in the pan, then serve warm or at room temperature (photo 12).

Brush with melted butter if desired for extra richness!

Recipe FAQs

Before You Go

I hope you enjoyed this tender dinner rolls recipe. Check out our other delicious yeast bread recipes including Italian bread and sandwich bread!

A light, fluffy sourdough banana bread recipe with just a hint of cinnamon. Make this soft, moist, quick bread with just a whisk in 1 hour.

A Quick Look At The Recipe

This is a brief summary of the recipe. Jump to the recipe to get the full details.

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Prep Time

15 minutes

Cook Time

1 hour

Total Time

1 hour 15 minutes

Servings

12 slices

Difficulty

Beginner-friendly. No mixer required!

Calories *

250 kcal per serving

Technique

One-bowl method mixed by hand!

Flavor Profile

Soft, moist banana bread with a subtle sourdough tang, hint of cinnamon, and caramelized honey edges.

* Based on nutrition panel

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This is hands down the best banana bread I’ve ever made! I was skeptical about using old discard from my fridge, but it was amazing. The texture is incredibly moist and fluffy, and those caramelized edges are absolutely addictive. My family devoured the entire loaf in one day. Making a double batch next time! ⭐⭐⭐⭐⭐

Lauren

This is not your typical banana bread. The addition of sourdough discard gives it a subtle complexity that elevates this from “good” to “I can’t stop eating this” territory. And here’s the best part: you don’t need any special equipment or techniques. Just mash, whisk, and bake.

I developed this recipe using an old, refrigerated starter that had been sitting in the back of my fridge for weeks. If you’re worried that your discard isn’t “active” enough, don’t be. I use sourdough discard in these sourdough chocolate chip cookies, sourdough blueberry muffins, sourdough pancakes, and sourdough crepes, and they always turn out perfect with discard of any age! This is the same low-stress baking energy I love in my 4 ingredient peanut butter cookies — simple, forgiving, and wildly satisfying.

Ingredients & Substitutions

• Baking Soda & Baking Powder: The baking soda reacts with the acidic sourdough starter to create those gorgeous caramelized bubbles on top. The combination of both leavening agents creates a higher rise and lighter texture.
• Bananas: Use very ripe bananas with lots of brown spots for the best flavor and natural sweetness. Avoid overripe bananas as they have more moisture.
• Granulated Sugar: Creates a tender crumb and balances the tang from the sourdough. You can use half dark brown sugar, I wouldn’t substitute all the white sugar because it will affect the texture.
• Honey: Adds moisture and helps create those crispy, caramelized edges. You could substitute with maple syrup or additional sugar, but I love what honey brings to this recipe.
• Sourdough Starter Discard: Use refrigerated discard that hasn’t been fed in days or even weeks! It doesn’t need to be active. If you don’t have a sourdough starter, you can make this oat flour banana bread!
• Coconut Oil: Melted and still warm, this creates an incredibly moist crumb. You could substitute with melted butter, vegetable oil, or even neutral-flavored oil.
• Cinnamon: Ground cinnamon is for warmth, similar to what you’d find in snickerdoodle cookies.

See the recipe card for full information on ingredients and quantities.

Variations on Sourdough Banana Bread

• Add chocolate chips or nuts. Fold in some dark chocolate or chocolate chips, like in my chocolate chip banana bread and oatmeal chocolate chip cookies. Add chopped walnuts or pecans into the batter for added texture and flavor. I am also a sucker for butterscotch chips in banana bread!
• Add a streusel topping. Before baking, sprinkle the top with a simple streusel like in my apple streusel bread or this banana crumb bread.
• Make muffins instead. Divide the batter among lined muffin tins and bake for 22-25 minutes at 350°F.
• Double the spice. If you love cinnamon, increase it to 2 teaspoons for a more pronounced spice flavor, or use this speculoos spice mix recipe or the spices from my apple bread recipe for a fun twist!

Professional Tips

• Weigh your ingredients, especially the bananas and starter. Bananas can vary wildly in size and moisture content. For the most consistent results, use a kitchen scale to measure 230g of mashed banana and 140g of sourdough discard.
• Spray your loaf pan generously, including the top edges! This batter rises all the way to the top of a standard 1-pound loaf pan. Make sure to spray every surface, even the rim, to prevent sticking.
• Don’t overmix. Stir just until the dry ingredients are incorporated with only a few remaining lumps. Overmixing develops gluten and creates a tough, dense loaf.

How to Make Sourdough Banana Bread

Use these instructions to make the moistest, most flavorful banana bread! Further details and measurements can be found in the recipe card below.

Step 1: Prepare the pan. Preheat your oven to 350°F standard (no fan). Generously spray a 1-pound loaf pan with nonstick cooking spray or spread softened butter over the entire surface, including the top edges.

Step 2: Mix dry ingredients. In a small bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, and ground cinnamon until well combined. Set aside (photo 1).

Step 3: Mix wet ingredients. In a large bowl, mash the bananas with a fork until mostly smooth (a few small lumps are fine). Add the eggs, granulated sugar, honey, vanilla, and sourdough starter discard. Whisk vigorously until the mixture is smooth and well combined (photo 2).

Step 4: Add fats. Pour the melted, still-warm coconut oil into the banana mixture and whisk until fully incorporated (photo 3).

Step 5: Combine. Add the flour mixture to the wet ingredients all at once. Using your whisk or a rubber spatula, gently fold the dry ingredients into the wet ingredients until only a few flour lumps remain. Don’t overmix; the batter should look slightly lumpy (photos 4 & 5).

Step 6: Pour the batter into your prepared loaf pan. The batter should come right to the top! Gently smooth the top with a spatula if needed (photo 6).

Step 7: Bake in the preheated oven for 60-65 minutes, or until a cake tester or toothpick inserted in the center comes out with just a few moist crumbs clinging to it (photo 7).

Don’t open the oven or rotate the pan for at least the first 45 minutes to prevent the center from sinking

Step 8: Cool. Remove the loaf from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges if needed, then carefully turn the bread out onto a wire rack to cool completely before slicing (photo 8).

Now comes the hard part: waiting until it’s completely cool to slice it. Or don’t wait, I won’t judge. Just know that warm banana bread is going to be a bit gooey and will slice more cleanly when cool. Either way, it’s going to be delicious!

Recipe FAQs

Recommended Quick Bread Recipes

Quick Breads

Vegan Banana Bread

Quick Breads

Apple Bread

Quick Breads

Oat Flour Banana Bread

Breakfast & Brunch

Sourdough Blueberry Muffins

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Before You Go

I hope you loved this sourdough banana bread recipe as much as I do! Check out our other delicious quick bread recipes and sourdough discard recipes for more baking inspiration!

A thick, chewy recipe for sourdough chocolate chip cookies! A delightfully complex brown butter chocolate chip cookie recipe that uses sourdough discard.

A Quick Look At The Recipe

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Prep Time

19 minutes

Cook Time

13 minutes

Freeze

2 hours

Total Time

2 hours 32 minutes

Servings

30 cookies

Difficulty

Easy to Intermediate. The browning butter step requires attention, but the rest is straightforward.

Calories *

254 kcal per serving

Technique

Brown the butter, make cookie dough, freeze cookie dough before baking

Flavor Profile

Nutty, deeply caramelized with subtle sourdough tang.

* Based on nutrition panel

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I’ve been making chocolate chip cookies for 20 years, and THIS is now my new go-to recipe. The brown butter and sourdough combination is absolutely genius. My family couldn’t believe I made these!⭐⭐⭐⭐⭐

Lauren

These sourdough cookies are what happens when classic meets complexity. The brown butter base provides that nutty, caramelized foundation that cookie lovers crave, but it’s the sourdough discard that makes these cookies truly special. That subtle tang cuts through the richness, creating a cookie that’s endlessly craveable without being cloying.

If you’ve tried my brown butter chocolate chip cookies, you already know how transformative brown butter can be. This sourdough version takes those same principles and amplifies them. If you find yourself wondering what else sourdough discard can amplify, head over to these sourdough blueberry muffins, start your day with these sourdough pancakes, or ease into something lighter like sourdough crepes.

Ingredients & Substitutions

• Cake Flour: This is the secret to the tender crumb. Cake flour has less protein than all-purpose flour, which means less gluten development and a softer cookie. You can substitute with all-purpose flour, but your cookies will be slightly less tender.
• Cornstarch: Keeps the cookies tender and soft even after they cool.
• Sourdough Starter Discard: This recipe works with sourdough discard of any age! I used a discard that had been in the refrigerator for at least 4 weeks. Fresh discard will give a milder sourdough flavor; older discard adds more complexity and tang. If you don’t have a sourdough starter, you can head over to this sourdough starter recipe and start your journey!
• Light Brown Sugar: Adds moisture, chewiness, and a hint of molasses flavor. You can use dark brown sugar as well for a richer molasses flavor, like in these brown sugar cookies.

See the recipe card for full information on ingredients and quantities.

Variations

• Add mix-ins: Stir in chopped toasted walnuts or pecans along with the chocolate chips. Sprinkle flaky salt or sea salt on top before baking for a delightful contrast.
• Different chocolate: Use all bittersweet, semisweet chocolate chips, a chopped chocolate bar, or use M&Ms for a fun variation. Sometimes you will even catch me using milk chocolate chips or white chocolate as I do in these red velvet chocolate chip cookies.
• Spice it up: Add a pinch of cinnamon or espresso powder to the dry ingredients to enhance the chocolate flavor.

Professional Tips

• The overnight freeze is non-negotiable. With melted butter in the dough, chilling the dough overnight is critical. Just like with these brown butter cardamom snickerdoodles! If you absolutely cannot wait, freeze for at least 2 hours, but freezing overnight produces superior texture and flavor. The cold dough spreads less and makes a thicker cookie with better browning.
• Don’t overbake! These cookies are easy to overbake. The centers will still look underdone even after 16 minutes. Pull them when the edges are set and just beginning to brown. They’ll finish cooking on the baking sheet.
• Cool the cookies completely before serving. I know it’s tempting, but letting these cookies cool allows the center crumb to set properly and finish baking. The texture improves dramatically as they cool.
• Use convection if you have it. I preferred these baked at 325°F with the fan. The consistent heat circulation gives more even browning and better texture. The same even heat principles apply when baking rustic breads like my ciabatta bread recipe. If using conventional, bake at 350°F and make sure to rotate the pans halfway through.

How to Make Sourdough Chocolate Chip Cookies

Use these instructions to make thick, gooey sourdough chocolate chip cookies! Further details and measurements can be found in the recipe card below.

Step 1: Brown the butter. In a saucepan, melt the butter over medium heat. Continue cooking, stirring frequently with a silicone spatula, until the butter turns a deep golden brown. You’ll see brown bits forming on the bottom of the pan, and it will smell wonderfully nutty. Transfer to a large bowl, making sure to scrape in all those flavorful brown bits. Let cool to room temperature (photos 1 & 2).

Tip on browning butter: The slower you go and the more frequently you stir, the more pronounced the nutty flavor will be in your cookies. Slowly browning the butter allows the flavor to permeate all the butter and not just the browned fat solids. Like I say in my brown butter brownie recipe, it is best to give the butter your full attention.

Step 2: Mix dry ingredients. In a small bowl, combine all-purpose flour, cake flour, baking soda, baking powder, cornstarch, and salt. Whisk together thoroughly and set aside (photo 3).

Step 3: Combine wet ingredients. Once the brown butter has cooled, add the sourdough discard, light brown sugar, granulated sugar, eggs, and vanilla extract to the bowl. Whisk together until smooth and homogenous – the mixture should be glossy and well combined (photo 4).

Step 4: Add dry to wet. Add the flour mixture to the bowl with the brown butter mixture. Using a large silicone spatula, fold and stir the dry ingredients into the wet until no visible flour remains. The dough will be thick and cohesive (photos 5 & 6).

Step 5: Stir in the dark chocolate chips until evenly distributed throughout the dough (photo 7).

Your butter needs to be at room temperature; otherwise, the chocolate chips will start to melt if mixed into a dough with warm butter.

Step 6: Scoop and freeze. Using a medium cookie scoop (or weighing to 60g each), portion the dough into 30 balls. Place the cookie dough balls on parchment-lined sheet pans wrapped in plastic wrap and freeze overnight (photos 8 & 9).

If you’re short on time, freeze for at least 2 hours, but overnight yields the best results.

Step 7: Preheat your oven to 350°F conventional (no fan) or 325°F convection (with the fan). Line several baking sheets with parchment paper.

Step 8: Place frozen cookie dough 2 inches apart on prepared baking sheets. Bake for 14-16 minutes or until the sides begin to brown and the edges are set. The centers will still look underdone – this is correct! Rotate baking sheets after 8 minutes for even baking (photos 10 & 11).

Step 9: Allow cookies to cool before serving. This lets the center crumb set properly. You can cool them directly on the baking sheets or transfer to a cooling rack (photo 12).

Recipe FAQs

Recommended Cookie Recipes

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Gooey Chocolate Chip Cookies

Vegetarian

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Before You Go

I hope you enjoyed this sourdough discard cookie recipe! Check out our other cookie recipes, like these oatmeal chocolate chip cookies or these snickerdoodle cookies!

A professional recipe for paper-thin, buttery sourdough crêpes with crispy edges. Use this easy, 4-ingredient recipe to make sweet or savory crêpes!

A Quick Look At The Recipe

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Jump to Recipe

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Servings

7 crepes

Difficulty

Intermediate. The technique requires patience, but it's straightforward once you get the hang of it.

Calories *

112 kcal per serving

Technique

Combine ingredients, swirl batter in hot pan, flip and serve!

Flavor Profile

Buttery with a pleasant sourdough tang, balanced by milk and butter.

* Based on nutrition panel

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These are incredible! I used my ancient sourdough discard, and they turned out so thin and delicate. The tangy flavor is perfect with fresh berries! ⭐⭐⭐⭐⭐

Lauren

There’s something magical about transforming leftover sourdough starter into delicate, paper-thin crêpes! If you’ve been maintaining a sourdough starter, you know that weekly feedings create a lot of discard. Rather than tossing it, this recipe puts that tangy gold to work just like these sourdough blueberry muffins, sourdough discard crackers, or these sourdough discard bagels.

These sourdough crêpes have a pleasant, subtle tang that pairs beautifully with both sweet and savory fillings. I love making these French-style pancakes for a lazy weekend brunch alongside sourdough waffles with maple syrup, oatmeal chocolate chip cookies, or as an elegant dessert with fresh berries and cream.

Ingredients & Substitutions

• Sourdough Starter Discard: Use an old, unfed sourdough starter straight from the fridge. The age doesn’t matter – I’ve used a discard that’s been sitting for weeks! This is not the place for your peak, bubbly starter that you’d use for this sourdough bread recipe for beginners.
• Whole Milk: Whole milk gives the best flavor and texture, but you can use 2% milk or even alternative milks like oat milk.
• Unsalted Butter: Melted butter adds richness and helps keep the crêpes supple. You could substitute with melted coconut oil, but the flavor will be different.
• Kosher Salt

See the recipe card for full information on ingredients and quantities.

Variations

• Add herbs. Whisk in 2 tablespoons of finely chopped fresh herbs, such as chives, parsley, or dill, for savory applications. Just know that the crêpes will tear more easily because of the additions. You can also make an herb cream cheese and spread it inside!
• Savory crepes! I love ham and cheese crepes! They would also be delicious with mushrooms, Swiss cheese, and some onions.
• Vegan! You can easily make these vegan because there are no eggs, use coconut oil and replace the milk with your favorite milk alternative!
• Lemon crepes. Fill cooled crêpes with lemon curd or this lemon curd whipped cream recipe, then top with your favorite fresh fruit.
• Mille Crepe Cake! Use these tender crepes to make a sourdough mille crêpe cake!
• Add your favorite fillings! Add some bananas and peanut butter or maybe some cinnamon sugar—especially if you love snickerdoodle cookies. You can make them with some of this apple pie filling recipe, cherry pie filling, or take the filling from this blackberry pie!

Professional Tips

• Thick batter makes thick crêpes. The batter should be very liquidy – thinner than sourdough pancake batter. If your discard is particularly thick, you may need to add a tablespoon or two more milk.
• Use hot melted butter if your discard is cold. I take my sourdough starter straight from the fridge, and hot butter helps incorporate everything smoothly without needing to warm the discard first.
• Choose the right pan. A non-stick pan or dedicated crêpe pan is essential. I prefer using a 10-inch non-stick cast iron skillet with sloped sides. On a gas burner, choose a pan with a thick bottom for even heat distribution. Electric and induction burners have a more even heat distribution, making them more forgiving.
• You only butter the pan once. You only need to butter the pan before the very first crêpe. The initial buttering is crucial to prevent the crêpe from sticking, but the small amount of butter melted off of each subsequent crêpe’s batter is enough to grease the pan for the next one.
• Patience is key. Each crêpe takes about 8-10 minutes to cook properly. The only way to speed this up is to use multiple crêpe pans simultaneously. Worth it if you’re making a big batch!
• The older your discard, the more delicate the crêpes. Very tangy, mature sourdough creates crêpes that are more fragile and can tear easily. Don’t worry if you get a few holes – you’re going to fold them anyway!

How to Make Sourdough Crêpes

Use these instructions to make paper-thin homemade crepes! Further details and measurements can be found in the recipe card below.

Prepare the Sourdough Crepe Batter

Step 1: Combine ingredients. In a large bowl or blender, whisk together the sourdough starter, salt, and milk until smooth.

Step 2: Add butter. Slowly add the melted butter while whisking continuously (photo 1).

The batter will be very liquid. Thick batter makes thick crêpes.

Cook the Crêpes

Step 3: Preheat the pan. Place a crêpe pan or non-stick skillet over medium heat. Let it preheat slowly – rushing this step leads to uneven cooking.

Step 4: Butter the preheated pan (for the first crepe only). Using a fork, stab a piece of butter and quickly butter the pan.

Step 5: Add batter and swirl. Pour in a ladle (just shy of 4 ounces) into the center of the pan with one hand while simultaneously swirling the pan in a circular motion with the other hand to evenly distribute the batter around the pan into a thin layer.

I found the crepe spreader to be a tricky tool to master, and there really is no need. Plus, to use it, you need to more closely monitor the temperature of the pan because it’s just a little too hot and the batter will set before you can spread it, but too cool and it’ll just slide around. If you fuss with it too much, the batter will stick to the crepe spreader.

Step 6: Cook the first side. Cook over medium-low heat on the first side until the edges begin to brown, and you can see golden brown spots showing through near the center.

The outer edges of the crepe is an excellent indicator of readiness. For my 10-inch pan on medium heat, this took about 6 minutes.

Step 7: Flip. Slide the spatula underneath the center of the crêpe and flip it over like a pancake (photo 2).

If it folds, gently unfold it. If you flip too early and it’s still pale, flip it back and cook longer. Don’t stress!

Step 8: Cook the second side. Continue cooking on the second side for an additional 1-2 minutes. The crêpe is technically cooked before you flip, so this side goes faster (photo 3).

Step 9: Cool or serve. Move the crêpe to a wire rack to cool, or add toppings or sweet fillings and serve warm! Repeat with the remaining batter, stacking the crêpes once they cool completely. You can hold them warm in the oven as well until you are ready to serve (photo 4).

Recipe FAQs

Recommended Sourdough Discard Recipes

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Sourdough Blueberry Muffins

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Appetizers & Snacks

Sourdough Discard Crackers

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Before You Go

I hope you enjoyed these delicate sourdough crêpes! Check out our other sourdough discard recipes and sourdough recipes for more inspiration!

This sourdough bread bowl recipe makes chewy, sturdy, and deeply flavorful bread, perfect for hearty soups and stews! An easy, yeast-free recipe that uses a biga and just 30 minutes of hands-on time.

While developing these homemade sourdough bread bowls from scratch, I learned they must be structurally different from standard artisan bread. Instead of a wide, open crumb or flat spread, we need height to hold your favorite soup.

This method is adapted from my same day sourdough bread, with adjusted hydration and shaping for vertical strength. For a non-sourdough version, try my easy homemade bread bowls; for a softer option, see my sourdough discard rolls.

Ingredients & Substitutions

• Bread Flour is essential here. All-purpose flour will likely spread too much, leaving you with flat ciabatta rolls (which, if that’s your thing, here’s my ciabatta bread recipe!) instead of bowls. We rely on bread flour for higher protein content, which supports vertical rise and bowl structure. For whole grain loaves, see my whole wheat sourdough bread or sourdough bread recipes.
• Biga (Preferment): The biga is similar to the one used in our same-day sourdough bread recipe but mixed at slightly higher hydration to help distribute the flour proteins early. This gives the dough a head start on gluten development and flavor.
• Active Sourdough Starter: You will need a fed and active starter to inoculate the biga.
• Warm Water: Since the biga sits all night at room temperature, the warm water helps wake up the yeast and encourages active fermentation.
• Kosher Salt: Essential for strengthening the gluten bonds and seasoning the crumb. Without it, the dough becomes sticky, slack, and difficult to shape without adding extra flour.

Variations

• Sourdough discard bread bowls: If you have sourdough discard sitting in your refrigerator, you can use it here! Because the biga rests for 12 hours, even cold discard from the fridge has time to become active. Do not substitute discard for the biga itself; save your unfed starter for specific sourdough discard recipes like sourdough waffles or sourdough blueberry muffins.

Professional Tips

• Cut your parchment early: This was my biggest struggle. Cut your parchment paper squares slightly larger than your bowls before the final proof. Trying to wrestle a delicate, fully proofed dough ball onto a piece of parchment paper and then into a hot Dutch oven is a recipe for burns and deflated bread.
• Score deeper: Since we proof these at room temperature, the dough is soft and sticky. Use a fresh razor blade and score a straight down “X” at least ½-inch deep. Shallow scores will fuse back together, preventing the bread from opening up properly.
• Straight cuts: Cut straight down (90°) for bread bowls. We want them to open symmetrically.
• Stand mixer recommended: To get the height we need, the gluten must be very well developed. Doing this by hand is possible (see the notes), but a stand mixer ensures the structure is strong enough to hold heavy soups.

How to Make a Sourdough Bread Bowl

Before you start, be sure to feed your sourdough starter separately. The entire preferment (biga) will go into the dough, which means there will be nothing left to feed without compromising the flavor, integrity or proofing speed of the dough! You can transform this recipe into a discard recipe by using sourdough discard to mix the biga. You can proceed as written without commercial yeast unless you would like to use a very old discard. You cannot substitute sourdough discard for the whole biga. That would throw off the hydration.

Step 1: Prepare the biga. Approximately 10–12 hours before mixing, place a clean medium bowl on a kitchen scale and press “tare” so it reads “0.” Add the water, active starter, and bread flour. Stir well until no dry spots remain. The mixture is thick, so mixing by hand is easiest. Cover and let sit at room temperature for 10–12 hours; the biga should more than double in volume (photos 1 & 2).

Flip the dough in the bowl to release any water pockets at the bottom. The mixture will be thick, so using your hand to mix is often easier than a spoon.

Step 2: Mix the dough. In a stand mixer bowl, add all of the biga, warm water (100–105°F), bread flour, and kosher salt. Mix on low speed with the dough hook attachment until all the flour and biga have been incorporated. Then, increase to medium speed and continue mixing to develop gluten for 5–6 minutes until the dough is smooth and elastic (photos 3 & 4).

Mixing by hand: Mix starter and water, then add bread flour and salt. Stir until a sticky dough forms; transfer to an oiled bowl and rest 1 hour. Fold once, then repeat for double folds. Rest 1 hour, repeat folds, then proof 2 hours before dividing.

Step 3: Bulk fermentation. Lightly oil a medium bowl, scrape the dough into it, cover the bowl with plastic wrap, and set in a warm spot to proof (photos 5 & 6).

Step 4: Divide the dough into equal portions. Approximately 4 hours later, remove the plastic wrap. Toss some flour on top of the dough because this is the stickiest part. Lightly dust the countertop with flour, scrape the dough from the bowl using your bowl scraper, and dump out onto the floured surface. Using floured hands and a bench scraper, divide the dough into 6 equal pieces; each will be approximately 280g (photo 7).

Step 5: Pre-shape. Working with one piece of dough at a time, fold each of the four corners into the center and flip seam-side down onto the surface. Using both hands dipped in flour, pull the dough round towards you, rotate 90°, and repeat until the top of the dough is pulled tight and the round boule sits tall on the counter. Towards the end of this process, the dough might start sticking to your hands; simply dip in flour and continue. This is the pre-shape. Cover with a clean kitchen towel and let the bench rest for 15 minutes (photos 8–10).

Step 6:  Final shape. Flip the dough back over and repeat the folding and tightening process to create a taut boule. Place each piece on a parchment-lined baking sheet, cover lightly, and proof in a warm spot (photos 11–14).

I complete a pre and final shape for bread bowls because I want them to spread up rather than just out. This requires a solid dough structure and proper shaping and scoring!

Step 7: Preheat the oven. Approximately 2-2 ½ hours later, preheat the oven to 450°F conventional or 425°F convection (with fan) with a Dutch oven or Challenger pan inside, including the lid.

Step 8: Score and bake. Cut the parchment slightly larger than the bottom of each bread bowl.  Score each piece of dough with a razor blade in a straight “X,” at least ¼–½ inch deep. Carefully transfer the dough with the parchment to the hot pan. Cover and bake for 15 minutes, then remove the lid and reduce the oven temperature to 425°F conventional or 400°F convection (with fan). Continue baking for an additional 15-20 minutes until the crust is golden brown (photo 15).

Depending on the size of your Dutch oven and actual oven, you might be able to fit 2 bread bowls in each baking dish or multiple Dutch ovens in your oven at once! I can fit 3!

Baking a second round: To bake a second batch, return the empty, covered Dutch oven to the oven and increase the temperature back to 450°F conventional or 425°F convection (with fan). Preheat the oven and pan for 10 minutes before baking the next round.

Step 9: Cool and hollow. Remove the bread from the pan and let it cool on a wire rack for at least 1 hour. Using a paring or serrated knife, cut a circle from the top and remove some of the interior, leaving a ½-inch wall for soup. Save the removed bread for croutons, panzanella, or breadcrumbs (photo 16).

Fill your hollowed bowls with a comforting vegan chili or a classic homemade tomato soup. If you love a bit of spice, they are also fantastic with chipotle chili.

Recipe FAQs

Recommended Sourdough Recipes

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Breakfast & Brunch

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Breakfast & Brunch

Sourdough Blueberry Muffins

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Before You Go

I hope you enjoyed this easy sourdough recipe. Check out our other delicious sourdough recipes like our popular no-knead sourdough bread or treat yourself to sweet sourdough cinnamon rolls!

Soft, fluffy, slightly sweet sourdough dinner rolls that are ready in just 2 ½ hours. These pillowy dinner rolls will quickly become a family favorite!

A Quick Look At The Recipe

This is a brief summary of the recipe. Jump to the recipe to get the full details.

Jump to Recipe

Prep Time

20 minutes

Cook Time

25 minutes

Proof

1 hour 45 minutes

Total Time

2 hours 30 minutes

Servings

12 rolls

Difficulty

Includes multiple easy steps; shaping requires a bit of practice.

Calories *

210 kcal per serving

Technique

Mix dough in a stand mixer, knead to develop gluten, shape into rolls, proof, and bake.

Flavor Profile

Soft, tender, slightly sweet rolls with a gentle tang and a rich buttery finish.

* Based on nutrition panel

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“I kept saving my sourdough discard without really knowing what to make until I came across your sourdough discard recipes post. I’ve been making these rolls and the crackers on repeat! I love that I can use a whole cup of old discard to make fluffy rolls in a few hours! My nephews adore them. ” ⭐⭐⭐⭐⭐

Lauren

Soft, pillowy, and subtly tangy, these 2 hour sourdough dinner rolls are the perfect addition to any meal, from a simple weeknight dinner to a festive holiday spread. They’re delightfully fluffy with a tender crumb and a slightly sweet undertone, reminiscent of Hawaiian Rolls, but made with the wholesome tang of sourdough discard.

Whether your sourdough starter is active, recently fed, or a few weeks old from the fridge, these rolls are forgiving and adaptable. Transform your discard into soft, fluffy rolls. This same adaptability makes recipes like my sourdough discard bagels and sourdough discard crackers so reliable, no matter what stage your discard is in.

Ingredients & Substitutions

• Instant Yeast: Instant yeast or dry active yeast provide reliable rise when combined with sourdough discard in this sourdough bread recipe. You can choose to skip the instant yeast entirely if you’re using active starter that was fed within 24–36 hours. In that case, allow the dough to proof for about 5 hours.
• Sourdough Starter: You will need sourdough discard (of any age) from an active sourdough starter for this recipe. If you need a refresher, I walk you through how to feed sourdough starter in this post and dive deep into discard in my ultimate guide for sourdough discard! If you’re out of starter, check out my dinner rolls recipe in the meantime.
• All-Purpose Flour: Flour provides the gluten framework that gives structure and strength to the enriched dough, allowing it to trap gas and rise properly. You could substitute with bread flour, but I prefer the soft, tenderness of these rolls when made with all-purpose flour.
• Granulated Sugar: Adds a touch of sweetness to balance the tangy sourdough, feeds the yeast to support fermentation and rise, and helps the rolls stay soft and fluffy for up to a week.
• Unsalted Butter: Butter enriches the dough by adding fat, which shortens gluten strands slightly to create a softer, more tender crumb. It also contributes flavor and helps retain moisture, keeping the rolls soft after baking.
• Eggs: Eggs add structure, moisture, and fat to the dinner rolls, enriching the dough and contributing to a tender, flavorful crumb. Egg wash produces a glossy, golden finish on the rolls.
• Kosher Salt: Enhances flavor and balances sweetness; reduce slightly if using table salt.

See the recipe card for full information on ingredients and quantities.

Professional Tips for Soft Sourdough Dinner Rolls

• Starter Measurement Matters: The volume of sourdough discard can vary dramatically depending on its age and activity level, which is why I recommend using a kitchen scale to ensure accuracy. These variations can throw off your dough hydration, so using a kitchen scale ensures consistent results every time. For example, a sourdough discard fed the day before and kept at room temperature measured about 200 grams per cup, while an old, completely deflated starter that had been sitting in the fridge for weeks came in at 265 grams per cup.
• Rolls made without additional yeast require a longer final proof of around 5 hours. While they aren’t quite as fluffy as those made with instant yeast, the flavor is absolutely delightful.
• Flour your hands not your work surface or the dough. The dough may be slightly sticky, which is normal and helps create a soft, supple roll. Feel confident in your dough! Just a little flour on your hands is all you need.

How to Make Sourdough Dinner Rolls

Make the dough:

Step 1: Combine the ingredients. In the bowl of a stand mixer fitted with the dough hook attachment, combine the instant yeast, water, sugar, sourdough discard, all-purpose flour, salt, cubed butter, and egg. Mix on low speed until the ingredients come together into a rough, homogenous dough (photo 1).

Step 2: Increase to medium speed and knead for about 4 minutes. This helps develop the gluten (photo 2).

To check if the dough is ready, perform a windowpane test: pinch off a small piece and stretch it gently, if it forms a thin, translucent sheet without tearing, it’s ready. Alternatively, look for a smooth, soft dough that pulls away cleanly from the sides of the bowl.

Step 3: Bulk proof. Lightly oil or spray a medium bowl with non-stick spray. Scrape the dough into the bowl, lightly oil the top, cover with plastic wrap or a tea towel, and let the dough rise in a warm spot for about 45 minutes, or until doubled in size (photo 3 & 4).

Divide and Shape the Rolls

Step 4: Portion the dough. Once risen, divide the dough into 12 equal pieces (about 78 g each) using a knife or bench scraper (photo 5).

Step 5: Prepare the baking dish. Grease a 9 x 13-inch baking dish or pan with non-stick spray or softened butter before shaping the rolls.

Step 6: Shape into smooth dough balls. Working with one piece of dough at a time, shape each roll by folding the edges into the center, then place it seam-side down on the counter. Using your thumb and fingers, roll it with a gentle push-and-pull motion to form a tight, smooth ball. Let the dough stick slightly to the counter to help tension the surface but work quickly to prevent it from sticking too much (photos 6 & 7).

Step 7: Second rise. Place the shaped rolls into the prepared baking dish. Cover with plastic wrap and proof in a warm spot for about 1 hour, until tripled in size and light to the touch (photos 8 & 9).

The rolls are ready to bake when they spring back slowly when gently poked with a finger. If they feel dense, give them more time.

Bake the Rolls

Step 8: Preheat the oven to 350°F (175°C) using the conventional (no-fan) setting.

Step 9: Brush the tops with a beaten egg for a golden finish. Avoid letting the egg wash drip down the sides or pool in the pan.

Step 10: Bake for 20–25 minutes, until golden brown. For accuracy, check the internal temperature with an instant-read thermometer; enriched dough should reach 185°F (85°C) (photo 10).

These rolls don’t brown as deeply on top, which can trick you into baking them too long. Take them out once they’re lightly golden for the best soft, tender texture.

Finish and Serve

Step 11: Remove from the oven and immediately brush the tops with melted butter (photo 11).

Step 12: Serve warm. Enjoy these homemade sourdough rolls slightly warm or at room temperature (photo 12).

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Before You Go

I hope you enjoyed this recipe for soft sourdough rolls. Peruse all our sourdough recipes or find a new side dish in my rolls and biscuit recipes!

A professional recipe for homemade bagels that are chewy, soft, and better than your local bagel shop! With this simple recipe, you can bite into a warm, fresh bagel in just a few hours.

Ingredients & Substitutions

• Warm water: Ideally the water temperature is around 100°F. Adjusting the temperature of the water will change your proofing and baking timeline, and water over 130°F will kill the yeast! 
• Dry active yeast: The slow fermentation of active dry yeast contributes to flavor development and a pleasant texture. You can use instant yeast instead, but rather than blooming the yeast, I would add all the ingredients to the bowl and mix. 
• High-gluten flour: Just like with my everything bagels, this ingredient is crucial since it helps the bagels rise and creates the perfect balance between soft, dense, and chewy. If needed, you can substitute the high-gluten flour with bread flour in equal amounts by weight, but the crumb will be slightly fluffier and less dense.
• Granulated sugar: Sugar boosts yeast activity, which speeds up the timeline like the warm water. It also balances the salt and helps give the bagels color through a process called the Maillard reaction. You can use brown sugar instead of granulated sugar like my cinnamon raisin bagels recipe.
• Kosher salt: This recipe was tested using kosher salt. However, if you only have table salt, you can use half of the amount called for in the recipe.

See the recipe card for full information on ingredients and quantities.

Variations for Homemade Bagels

• Add toppings. You can dip the damp bagels with  chopped nuts, poppy seeds, or sesame seeds —or use everything bagel seasoning to make it extra easy! Minced garlic and onion make a yummy topping pair, as well as jalapeno slices and shredded cheddar. You could also go sweet like my French toast bagels or simply sprinkle with sea salt.
• Use mix-ins. You can also add ingredients directly into the developed dough, such as chocolate chips, dried herbs, spices like cinnamon, citrus zest, or dried fruit and nuts like I do in these cranberry bagels.
• Add a hint of sweetness or warmth. Try adding a small amount of vanilla extract, maple syrup or molasses to the bagel dough like my pumpernickel bagels. Increase the amount slightly if you want a more pronounced sweetness. Another option is to add honey or barley malt syrup to the water when boiling the bagels like these Montreal style bagels.

Professional Tips For Making Homemade Bagels

• If you plan on using toppings, boil in small batches so you can dip them while they are still damp. While some brush on egg wash to adhere toppings, it isn’t the proper way.
• Be gentle when you boil the bagels. It doesn’t need to be boiling water, just simmering. Also, make sure to handle the dough with care. Gently place them in the water to retain their shape and prevent them from deflating. Overboiling can cause them to deflate, too, so make sure not to leave them in the water for too long.
• When shaping the bagels, aim for 8-inch ropes as instructed. If they’re shorter, the hole might not be large enough, and it won’t be as pronounced once the bagel expands.
• If you wish, you can add 2 tablespoons (15g) of diastatic malt powder to the dough. This will give the bagels a sweeter, complex flavor and also make them slightly denser overall. I tested this recipe with and without the malt powder, and both versions were fantastic!

How to Make Homemade Bagels

Use these instructions to make the perfect homemade bagels every time! Further details and measurements can be found in the recipe card below.

Step 1: Whisk yeast and water; allow to bloom. In the bowl of a stand mixer, whisk together dry active yeast, water, and a little of the sugar if you want. Allow to sit for 10 minutes or until foamy (photos 1 & 2).

Step 2: Incorporate remaining ingredients. To the stand mixer bowl, add high-gluten flour, sugar, and kosher salt. Use the dough hook attachment to combine all the ingredients on low speed. 

Step 3: Knead until properly developed. Mix on medium speed until a smooth dough forms. You should be able to pull a window pane. You are looking for a smooth dough. The surface shouldn’t look like scar tissue; if it does, it isn’t mixed. I knead this recipe for 6 minutes on medium speed in a stand mixer. I’ve made it so often, I don’t even bother to test development anymore. There is no bulk fermentation, so it is important that it is properly developed (photo 3). 

Step 4: Divide the dough. Turn the dough out onto a smooth surface. Divide into 8 equal pieces, approximately 122 g each (photo 4). 

This is a low-hydration dough, so it will dry out quickly. I like to keep the pieces covered with a piece of plastic wrap or a towel as I divide, preshape, and shape. 

Step 5: Pre-shape the dough. Working with one piece at a time, pre-shape the dough into a log shape by stretching the dough into a rectangle. Fold the top 1/3 down to the center and then continue folding the folded over the final 1/3, sealing it against the counter with your fingers. Place it to the side and keep covered while you repeat with all remaining pieces. 

If you weigh the dough to divide, you’ll probably have some small pieces. Place those pieces in the center of each rectangle before pre-shaping. That way, they will be in the center of the dough and not stuck to the outside. 

Step 6: Shape the dough into logs. Starting with the first piece of dough that you pre-shaped, flip it over so the seam side is up. Place your left thumb on the seam. Your hand will make an “L” shape. Using your left hand, fold the dough in towards your body around your left thumb and then seal it with the heel of your right hand. Repeat this down the length of the rectangle. You are making a log shape. Repeat once more to make a tight log shape. Since we skipped the envelope fold, you might need to do 3 thumb folds to make a tight rope (photo 5). 

Step 7: Create ropes. Now roll that log out using both hands like a snake or rope. Start with both hands in the center and gently roll it back and forth while moving your hands apart. This will lengthen the rope. Get it to around 8 inches (photo 6). 

Step 8: Shape and seal the bagels. Take the rope and wrap it around your hand, overlapping the ends by about 1 ½ inches. Flip your palm flat with the overlapped portion underneath it. Roll the overlap gently underneath your palm to seal them together. The goal isn’t further lengthening, but rather just to seal the ends together. This is the traditional way to shape bagels, not by poking a hole in the center (photos 7 & 8).

Step 9: Place a shaped bagel on parchment paper or a silicone mat-lined baking sheet. Repeat with all 8 pieces of dough. Wrap well with plastic wrap so the surface doesn’t dry out (photo 9).  

Step 10: Proof and chill. If baking the same day, allow to proof for 45-60 minutes at room temperature, then refrigerate at least 60 minutes until they feel light and airy, but cold. It is a little tricky when the dough is cold, but you can still feel the difference. If you are baking the next day, immediately refrigerate the shaped bagels for up to 24 hours. This is my preferred method (photo 10).

Step 11: Preheat the oven to 425°F (no fan). Set up your boiling station. Place a wire rack inside a rimmed baking sheet, line two baking sheets with parchment, gather a spider (like for frying) or a large slotted spoon, and bring about 4 inches of water in a large pot to a boil. Reduce the heat to a simmer and then begin boiling bagels. I also like to set up shallow bowls with all my favorite bagel toppings at this point, so that I am ready!

They call it boiling bagels, but the water isn’t actually boiling. You don’t want to cook them too hot or too long in the water, or the yeast will die. If that happens, they will not continue to rise in the oven. Cooking them in the water keeps the surface soft, allowing for maximum expansion in the oven while also cooking the outside of the bagel, giving it that chewy exterior.  I do turn the temperature back up after 2 batches of bagels because the cold bagels lower the temperature of the water, and heating it back up will ensure all bagels get that nice exterior chew and expansion. 

Step 12: Simmer the bagels. Take the cold bagels from the refrigerator and cook them 1-3 at a time (depending on your comfort) in the large pot of water. I like to place each one in the simmering water gently, top side down, then flip after about 30 seconds. Allow to poach on the second side for another 25-35 seconds, then remove to the wire rack (photo 11). 

You can test if they have proofed enough by placing one in the water. It should float immediately; if not, they aren’t ready to bake (or they proofed too long, but probably the former). 

Step 13: Add optional toppings. If you are going to use a topping, after about 10 seconds on the rack, dip the top of each bagel into the topping of choice, then place on the prepared baking sheet. Repeat with all bagels.

Step 14: Bake the bagels in the preheated oven for 15-16 minutes until they are a nice golden brown color. Rotate the racks top to bottom and front to back after 8 minutes. Cool before slicing, if you can wait that long (photo 12)!

Recipe FAQs

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If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!

Before You Go

I hope you enjoyed this simple yet fun recipe for plain bagels. Check out our other delicious yeasted bread recipes!