This Belgian Waffle Recipe is exactly what a weekend brunch deserves: crispy on the outside, impossibly light on the inside, and developed overnight so all the work is done before you wake up.

“I was nervous about making waffle batter with yeast and letting it rest overnight, but Oh my goodness these were the best waffles I’ve ever made! The waffles came out with the crispiest edges I have ever gotten from my iron. I will never go back to a quick mix.” ⭐⭐⭐⭐⭐

Renata

These yeasted waffles were my go-to for brunch service when I was a pastry chef in Manhattan restaurants, and now they’re a staple in my home kitchen. Their crisp, crunchy edges and soft, airy interiors are unmatched, thanks to a slow overnight rise and real butter. Prep them the night before and wake up to mind-blowing waffles with minimal morning effort!

These are equally at home on a brunch spread or a weeknight dinner plate alongside something savory. If you love restaurant quality for your weekend breakfasts, my brioche French toast recipe and these sourdough crepes belong in your regular rotation too.

Ingredients & Substitutions

• Dry Active Yeast: This is the ingredient that sets these waffles apart, creating the lift, crunch, and open interior that baking powder cannot replicate. Do not substitute with instant yeast, as it will alter the proofing time and the final texture.
• Warm Water and Whole Milk: Together, these provide the liquid base that activates the yeast and gives the batter its body and creaminess. Substituting with lower-fat milk will result in less rich waffles.
• Unsalted Butter: Butter adds richness and flavor and contributes to the light, non-greasy texture of the finished waffle. Do not substitute with oil; the result will be greasy rather than buttery and tender.
• Vanilla Bean Paste: You can use vanilla extract if that’s what you have on hand.
• All-Purpose Flour: All-purpose flour provides the structure the batter needs to puff and hold its shape in the waffle iron. Using whole wheat or another flour will change the texture and may require adjustments to the liquid. For a gluten free waffle try these coconut flour waffles!

Variations for Belgian Waffle Recipe (Yeasted)

• Chicken and Waffles. Skip the maple syrup and serve these with crispy fried chicken, hot sauce, and honey butter. The waffles are sturdy enough to hold the weight, and their lightly sweet, buttery flavor balances the heat.
• Freezer Waffle Sticks. Cool the finished waffles completely, slice into strips, and freeze in a single layer. Reheat straight from the freezer in a toaster for quick breakfasts all week.
• Savory Herb Waffles. Whisk two tablespoons of finely chopped fresh chives or thyme into the batter before the overnight rest. These pair especially well with eggs and smoked salmon, and make a nice alternative to a buttermilk pancake recipe (coming soon!) if you want something more substantial on a savory brunch plate. You could even top them with this everything bagel seasoning!
• Add some spice! Add some cinnamon, apple pie spice or this pumpkin spice recipe to the waffles for an added flavor.

Professional Tips for Perfect Belgian Waffle Recipe (Yeasted)

• Use a Belgian waffle maker, not a standard round iron. A good Belgian waffle maker gets hot enough to puff the batter immediately and has deep wells that allow steam to escape, which is what produces the crispy exterior and open interior this recipe is built for. My go-to is the Breville Square Waffle Maker, though the lower-cost option works if you don’t mind waffles that are less deep and airy. If you do not own one, this is the recipe worth borrowing one for.
• Heat the iron longer than the ready light suggests. I always let mine continue heating about 10 minutes past when the machine signals it is ready. An iron that is not fully up to temperature will steam the waffle instead of crisping it, and you will lose that shatteringly crisp exterior entirely.
• Do a test waffle before filling all the sections. You want enough batter that it puffs immediately and makes contact with both the top and bottom plates. Too little batter produces a thin, pale waffle; too much makes it dense and wastes batter, which is the last thing you want after an overnight proof.
• Trust the visual cue over the timer. Waffle iron cook times vary widely between machines, and the built-in indicators are not always reliable. Lift the lid carefully and look for an even golden brown across the surface before removing. If you love fermented batter recipes that reward patience, my sourdough pancakes should be your choice for your next brunch!

Recipe FAQs

Before You Go

If yeasted waffles have earned a permanent spot in your weekend rotation, there is plenty more where that came from. Browse our breakfast & brunch recipes or make these homemade bagels next!

This strawberry bread is moist, tender, and loaded with fresh berries in every slice. A hint of cinnamon and a crunchy exterior make it just as good for breakfast as it is for an afternoon snack.

“I made this with strawberries from my garden and could not believe how moist the crumb was. The crunchy top was my favorite part, and my family finished the whole loaf the same day.” ⭐⭐⭐⭐⭐

Renata

This strawberry bread has become my go-to loaf when fresh strawberries are at peak season! I have tested this recipe many time so trust that the balance of sweetness and fruit is genuinely exceptional.

It works just as well for a slow weekend morning as it does sliced and tucked into a lunchbox. If you love a fruit-forward quick bread, my strawberry muffin recipe, sourdough blueberry muffins, and this apple bread follow the same technique and are perfect to keep in the freezer for an easy treat!

Ingredients & Substitutions

• Fresh Strawberries: The star of the loaf, providing bursts of juicy sweetness throughout every slice. If you substitute frozen strawberries, let them defrost and drain off any excess liquid. Tossing the diced berries in flour right before folding them in is the key step that keeps them suspended rather than sinking.
• Coconut Oil: Melted coconut oil adds moisture and richness, contributing directly to the soft, tender crumb. Butter or a neutral oil can be substituted if needed, though the flavor and texture will shift slightly.
• Buttermilk: Buttermilk keeps the crumb tender and adds a mild tang that balances the strawberries’ sweetness. If you love baking with buttermilk, my buttermilk cornbread is another great way to use the rest of the carton.
• Granulated Sugar: The main sweetener in the loaf, it balances the tartness of the strawberries and helps create that beautifully golden, slightly crisp crust.
• Eggs
• Vanilla Extract
• All-Purpose Flour: The bread’s main structure comes from all-purpose flour, used both in the batter and as a light coating for the strawberries. Whole wheat flour can be substituted, but the loaf will be denser, and you may need to adjust the liquid content. Or you could make this chocolate chip zucchini bread, fig bread, or these strawberry muffins.
• Baking Powder and Baking Soda
• Kosher Salt
• Ground Cinnamon
• White Sparkling Sugar: An optional finishing sprinkle that creates a crackly, golden top. Skip it if you prefer a plainer loaf, which is fine!

Variations for Strawberry Bread

• Vegan Version: Replace the eggs with flax eggs and swap the buttermilk for a plant-based milk with a splash of apple cider vinegar. For a proven dairy-free base, my vegan banana bread uses a similar swap and shows exactly how the texture holds up without eggs or dairy.
• Lemon Strawberry: Add the zest of one lemon to the wet ingredients before whisking. The citrus sharpens the berry flavor and gives the loaf a brighter, more fragrant quality. You could also add strawberries to these lemon poppy seed muffins!
• Mixed Berry: Swap half the strawberries for blueberries or raspberries. Toss all the berries in flour together and fold them in as directed. If you love a mixed berry treat, make sure you try this berry cream cheese coffee cake next!
• Add a crumble: You can add a streusel or crumble before baking! Use the topping from these raspberry crumble bars or from this apple streusel bread!

Professional Tips for Perfect Strawberry Bread

• Use a serrated knife for clean slices. A serrated bread knife cuts through the soft crumb and fruit pockets without compressing or tearing. A straight-edged knife drags through the moist interior, and the slices fall apart.
• Leave the excess flour in the strawberry bowl. When you scoop the floured berries into the batter, tilt the bowl and spoon the fruit in carefully. Adding the loose flour sitting at the bottom of the bowl disrupts the liquid ratio and can leave you with a dense, gummy center.
• Do not rotate the loaf early. The batter needs about 45 minutes in the oven before the center crumb has enough structure to handle being moved. Rotating before that point can cause the middle to sink and never fully recover.
• Load the pan strategically. It sounds fussy, but I always scrape the fruit-heavy bottom of the batter into the pan first, then make sure the final spoonfuls going on top carry plenty of strawberries. If most of the fruit lands at the bottom of the pan, it sinks further during baking and your top slices end up nearly berry-free, even with the flour coating doing its job.

How to Make Strawberry Bread

Use these instructions to make a moist, tender strawberry quick bread with a crunchy, sparkling sugar top and juicy bursts of fruit in every slice. Further details and measurements can be found in the recipe card below.

Step 1: Prep the Pan and Strawberries. Preheat the oven to 350°F and spray a standard 9×5-inch loaf pan with nonstick cooking spray. Set it aside. Rinse your strawberries and dry them thoroughly with a clean kitchen towel or paper towels, then remove the stems and cut them into a small dice, about 1 centimeter cubed.

Dry strawberries release less moisture into the batter. Any extra liquid left on the fruit will work against the texture you’re going for.

Step 2: Whisk the Dry Ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined. Set the bowl aside.

Step 3: Mix the Wet Ingredients. In a large mixing bowl, add the buttermilk, eggs, vanilla, sugar, and warm melted coconut oil. Vigorously whisk the wet ingredients together until the mixture is smooth and fully emulsified. It should look uniform and slightly thickened, not streaky or separated. (photo 1 & 2 below)

Add the wet ingredients in this order: buttermilk, eggs, vanilla, sugar, and then the warm coconut oil last. If the oil looks like it is pooling or separating, keep whisking. It will come together.

Step 4: Combine: Dump the dry ingredients into the wet ingredients and whisk just until a smooth batter forms. Stop whisking as soon as you no longer see dry streaks. (photo 3 above)

Step 5: Fold in the Strawberries. Toss the diced strawberries with the 2 tablespoons of all-purpose flour in their bowl, coating them evenly. Scoop the floured strawberries into the batter, being careful to leave behind any excess loose flour sitting at the bottom of the bowl. Gently fold the strawberries into the batter until they are evenly distributed. (photos 4, 5 & 6)

Step 6: Fill the Pan and Top with Sparkling Sugar. Dollop the strawberry batter into the prepared loaf pan, then spread it out into an even layer. Sprinkle the sparkling sugar evenly over the top if using. (photo 7)

The flour will keep the strawberries from sinking to the bottom but not if you put most of the batter with the fruit on the bottom! I make a point to scrape the batter from the bottom of the bowl into the pan early on then make sure I add batter with lots of strawberries on the top. I know it sounds crazy, but it is just one of those things that we all do when filling a loaf pan with batter!

Step 7: Bake and Rotate. Slide the pan into the preheated 350°F oven and bake for approximately 55 minutes total. The loaf is done when a toothpick or cake tester inserted into the center comes out with just a few clinging crumbs and the very center of the top gives a little resistance when you press it lightly rather than feeling soft and sunken.

At the 45-minute mark, rotate the pan 180 degrees to encourage even browning, but not before then. The center crumb needs that uninterrupted time to mostly set before you jostle the pan.

Step 8: Cool and Slice. Let the loaf cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. For the cleanest slices, use a serrated bread knife.

Recipe FAQs

Before You Go

If this strawberry bread earned a spot in your regular rotation, there is plenty more where it came from in my quick bread recipe or head right over to this strawberry cake to really round out your strawberry baking!

No knead whole wheat bread that is 100% whole grain, soft enough to slice cleanly, and ready in about 3 hours with almost no hands-on effort. Maple syrup keeps the crumb tender without tipping into sweet.

“I have made plenty of whole wheat loaves that turned out dense and dry, but this one genuinely surprised me. The crumb was soft and the loaf held together beautifully when I sliced it the next morning. No kneading and only a handful of ingredients, it is now my go-to weekly bread for my family!” ⭐⭐⭐⭐⭐

Renata

There is something quietly satisfying about pulling two golden whole wheat loaves from the oven, knowing you never touched a stand mixer. I tested this recipe multiple times and kept coming back to how approachable the whole process feels, even on a busy weekend.

This bread is perfect for sandwiches or for toasting in this cinnamon toast recipe! It has a nutty, slightly sweet flavor that makes a perfect addition to a weekday lunch. If you love baking with whole wheat flour, my whole wheat bread recipe and this whole wheat pita bread should be your next stop.

Ingredients & Substitutions

• Whole Wheat Flour: The backbone of this bread, whole wheat flour gives the loaf its earthy, nutty flavor and hearty character. If you love baking with whole wheat flour and want to try a naturally leavened version, my whole wheat sourdough bread uses a similar whole grain base with a longer, slower fermentation.
• Warm Water: Warm water activates the yeast and speeds up gluten development, which matters in a no-knead dough that relies on time and folds rather than mechanical mixing. Cold water will slow yeast activity significantly and push your proof times well beyond what the recipe calls for.
• Maple Syrup: Maple syrup feeds the yeast and adds a subtle earthy sweetness that the notes describe as something you can sense in the background but not actually taste. Honey works as a direct swap and keeps the loaf just as moist, though the flavor shifts toward something a little more floral.
• Canola Oil: Oil tenderizes the crumb and keeps the loaf soft for days. Another neutral oil, such as vegetable or sunflower oil, will perform the same way. Olive oil also works, adding a gentle, savory note that pairs well with the whole wheat.
• Active Dry Yeast: Leavens the dough and creates an open, tender crumb. Because this recipe uses the straight-dough method, in which all ingredients go into the bowl at once, the yeast hydrates and activates on its own without a separate bloom step. Instant yeast can be used in the same amount and may shorten your proof times slightly, so watch the dough rather than the clock.
• Kosher Salt: Salt controls fermentation speed and sharpens the overall flavor of the loaf. If substituting table salt, use about three-quarters of the amount called for, since table salt is finer and packs more densely by volume.

Variations for No Knead Whole Wheat Bread

• Mix in some dried fruit or nuts. Flavor this whole wheat sourdough with dried fruit, as I did in this cinnamon raisin sourdough bread, or use fresh, chopped herbs, like in this rosemary garlic bread. You can also use a combination of both, like in this cherry sourdough!
• Seeded Top. Before brushing with egg wash, press a handful of sesame seeds, rolled oats, or sunflower seeds across the top of each loaf. The seeds toast as the bread bakes and add a nutty crunch to every slice, like with my multigrain bread.
• Shape into dinner rolls: Follow the steps in my whole wheat dinner roll recipe. I would bake these in a baking dish rather than as free rolls, since it is no-knead and will need a bit of support in the oven.

Professional Tips for Perfect No Knead Whole Wheat Bread

• Bake one loaf in a pan and one in a Dutch oven. You can also shape these loaves into a boule (round) and bake them in a Dutch oven. There are times when the baking method makes little difference in the final product, like with my rye bread recipe; however, it produced loaves with superior texture. The crunchy, caramelized crust contrasted with the soft, almost buttery crumb was fantastic and like something you would get at a fancy steakhouse.
• Do not skip the series of folds. The folds are listed as optional, but they are what separates a loaf that rises tall with an open crumb from one that bakes up denser. Three sets of folds take about 90 seconds of active effort and make a real, visible difference in the final loaf. If you choose not to do the fold I recommend doing a preshape like I do in sourdough sandwich bread.
• Apply the egg wash with a feather-light hand. The dough is fully proofed and fragile when you brush it, and pressing down with a loaded pastry brush will deflate what took an hour to build. Use a very soft brush, barely loaded with egg, and stroke across the surface without any downward pressure.
• Watch the dough, not the clock. Proof times in this recipe are based on specific kitchen conditions, and a cooler home can push the final proof to 90 minutes or longer. The loaf is ready to bake when the dough has clearly risen above the edge of the pan and jiggles gently when you nudge it.

Recipe FAQs

Before You Go

If no knead whole wheat bread earns a regular spot in your weekly rotation, there is plenty more waiting for you. Browse our bread recipes or head right over to this no knead focaccia!

A professional sourdough pretzel recipe that yields perfect soft pretzels using only sourdough as leavening or a combination of sourdough discard and commercial yeast. I walk you through all my secrets for the best homemade pretzels.

“I was nervous about the lye bath but followed the instructions exactly and the pretzels came out with the most incredible dark, crackly crust. The dough was beautifully smooth and easy to shape after the overnight rest.” ⭐⭐⭐⭐⭐

Margot

Testing this recipe was one of the more hands-on projects I have done on this site. I ran four separate test batches at once, comparing lye versus baking soda, peak starter versus older discard, same-day baking versus overnight retarding, and the results genuinely surprised me! So, know this recipe is the very best version of sourdough pretzels!

These pretzels are the kind of thing I want at a party, torn apart and eaten warm with mustard on the side. If you are new to working with sourdough and want to build some dough confidence first, my easy sourdough bread recipe or sourdough dinner rolls are a great place to get comfortable.

Ingredients & Substitutions

• High-Gluten Flour: Its high protein content builds strong, elastic gluten strands, and substituting all-purpose flour will produce a noticeably softer, less chewy result.
• Sourdough Starter: You can use sourdough discard with commercial yeast, or use the starter at its peak for this recipe. This does assume that you have an active sourdough starter; if you are lost or just beginning your journey, start with my sourdough starter recipe and learn how to feed sourdough starter. If you don’t have sourdough starter, head over to my soft pretzel recipe instead!
• Malt Syrup: Malt syrup is responsible for that deep, savory sweetness and the characteristic color of a real pretzel. It is far more concentrated than any other liquid sweetener, and its texture is closest to that of a thick salted caramel sauce. I have tested this recipe with honey and maple syrup, and both work, but the flavor shifts noticeably toward a bagel rather than a pretzel, especially when paired with a baking soda bath instead of lye.
• Unsalted Butter: Adds fat and helps make the pretzels tender and chewy on the inside. Using unsalted butter helps control the salt content of the dough.
• Kosher Salt: Salt controls fermentation and seasons the dough from the inside out. The amount here is calibrated for the low-hydration dough, so measure by weight rather than volume if you can. Different brands of kosher salt have very different crystal sizes, and a tablespoon of one is not the same as a tablespoon of another.
• Active Dry Yeast (Optional): Adding yeast shortens the final proof from roughly 2 hours down to about 45 minutes. There is no need to bloom it in warm water first, since this is a straight-dough method and it will hydrate quickly enough once everything is combined. If using the commercial yeast, you can make this recipe with sourdough discard.
• Lye Solution (or Baking Soda Solution): The dipping solution is what transforms shaped dough into a pretzel. A 4% lye solution produces the deep mahogany color, soft skin, and quintessential flavor that baking soda simply cannot replicate. Baking soda works, but the result is golden rather than dark brown, and the skin turns crunchy instead of soft.
• Pretzel Salt: Pretzel salt does not dissolve during baking the way table salt or flaky salt does. It holds its shape even at 450°F, which is why it is the right salt here and not a substitute.

Variations for Sourdough Pretzel Recipe

• Pretzel Bites: Divide the rolled ropes into 1-inch pieces instead of shaping full pretzels. They prove faster and are easier to serve in a crowd. It would be perfect with some mustard, melted cheese, or this reuben dip
• Overnight Retard: After shaping, wrap the baking sheets tightly and refrigerate overnight instead of doing a same-day final proof. I found the overnight-retarded doughs were the easiest to handle during dipping, and the longer fermentation deepens the sour note without changing the final bake time.
• Seeded Tops: Skip the pretzel salt and press sesame seeds, poppy seeds, or everything bagel seasoning onto the surface immediately after dipping. The alkaline coating from the dip helps the seeds adhere better than they would on plain dough.
• Cinnamon sugar! After the pretzels come out of the oven, brush them with melted butter and coat them in cinnamon sugar! You can use the ratios from my snickerdoodle cookies or these apple cider donuts!

Professional Tips for Perfect Sourdough Pretzel Recipe

• Never use aluminum with a lye solution. Lye reacts with aluminum, discoloring your bakeware and leaving an off-putting taste on the pretzels. Use stainless steel, plastic, or glass for the dipping setup, and line your baking sheets with parchment paper. At bread school, we baked on large, seasoned cast iron sheets, and the results were breathtaking, but parchment on a steel pan works beautifully at home.
• Do not rush the bench rest. I worked through three test batches simultaneously, and every batch that waited the full 30 minutes shaped more cleanly and stretched more evenly than the ones I tried to roll early. The intensive mix tightens the gluten considerably, and the dough simply will not roll to two feet without tearing if it has not had time to relax.
• Degas the dough completely as you roll. Pressing firmly is not optional here. Large bubbles trapped in the rope will burst during baking, leaving the surface looking cratered. Pop any that persist rather than rolling over them and hoping for the best.
• Choose lye if you want a real pretzel. The visual and textural difference between a lye-dipped pretzel and a baking soda-dipped one is striking. The lye produces that perfect deep mahogany color and a soft skin, while baking soda gives you a golden, crunchy exterior. If you are comfortable working with lye safely, it is the version worth making.

How to Make Sourdough Pretzel Recipe

Use these instructions to make chewy, golden sourdough pretzels with a deeply flavored crumb and that signature pretzel crust. Further details and measurements can be found in the recipe card below.

Step 1:Build the sourdough 12 to 18 hours ahead. Combine 113g all-purpose flour, 113g water, and 11g sourdough starter in a jar or bowl and stir until no dry flour remains. Leave it at room temperature overnight. It is ready when it has doubled in volume and looks bubbly and slightly domed across the surface. (photo 1)

Make the dough:

Step 2: Combine all dough ingredients. Add all the dough ingredients to the bowl of a stand mixer fitted with the hook attachment: high-gluten flour, warm water, sourdough starter, malt syrup, butter, kosher salt, and active dry yeast, if using. Mix on the lowest speed until everything has incorporated and a rough, shaggy dough forms, about 2 to 3 minutes. If your butter was cold, you may see unincorporated pieces still clinging to the dough at this stage, and that is completely normal. You do not need to wait for it to fully disappear before moving on. (photo 2)

This is a lower-hydration dough, and the windowpane will look different from that in a brioche loaf or soft enriched dough. Expect it to be a bit stiffer and less translucent. What you are looking for is stretch without tearing, not a paper-thin membrane.

Step 3: Develop the gluten: Increase the mixer speed to medium (speed 6 on a KitchenAid 5-quart) and develop the dough for approximately 6 minutes. After a few minutes, you will notice it pulling cleanly away from the sides of the bowl. (photo 3)

Test for the windowpane (when the dough stretches thin and nearly translucent without tearing) by pulling a small piece between your fingers. It will be slightly more opaque and less dramatic, but it should still hold without ripping. If it tears immediately, mix for another minute or two and test again. (photo 4)

Step 4: Turn the developed dough out onto a clean work surface and divide it into 12 equal pieces, each roughly 100g. To preshape, take one piece and stretch it gently into a small rectangle. Fold each short side toward the center, then perform two sets of thumb folds as you would when shaping a loaf (as shown in my rye bread recipe.) Once you have a little rope, roll it gently to seal the edges completely, then extend it as far as it will go. Tuck the piece under plastic and move on to the next. Continue until all 12 are preshaped. (photos 5-10)

The pieces are small, so it will feel a little awkward, but you can still fold the top over your left thumb and seal it with your right thumb rather than the heel of your hand. Unlike when shaping a loaf, you do not need to control the length here. Let the dough lengthen naturally as you tighten and seal.

Step 5: Let all 12 pre-shaped pieces rest under plastic for 30 minutes before rolling and final shaping. The dough is tight from mixing and dividing, and skipping this rest makes rolling to length nearly impossible. After 30 minutes, the gluten will have relaxed, and the dough will feel noticeably softer and more extensible. (photo 11)

Step 6: Line two rimmed baking sheets with parchment paper and spray lightly with nonstick cooking spray. Working with one piece of dough at a time, roll it out to about 2 feet long. Press firmly and evenly as you roll. Pop any persistent large bubbles. The rope should be even in thickness from end to end.

To shape, grab one end in each hand and pull the ends up and away from you along the bench, forming a U shape. Twist the two ends around each other once, then fold them down toward you and over the bottom of the U. The twist should now sit in the center of the pretzel like the middle of a heart. Overlap the ends over the bottom curve and press lightly to secure. Pick up the shaped pretzel and set it gently on the prepared parchment. You can fit 6 pretzels per sheet. (photos 12-18)

The shaping is similar to shaping each strand for a challah recipe, except you really want to encourage length and an even thickness. I do taper the ends for aesthetics by pressing more firmly as I roll to the end. Don’t rush the bench rest.

Step 7: Wrap both trays well with plastic wrap and place in a warm spot to final proof. This will take approximately 2 hours for pretzels leavened with sourdough only, or about 45 minutes if you added the active dry yeast. The pretzels are ready when they are visibly risen and very soft to the touch. Press one lightly with a fingertip and it should feel pillowy, almost delicate. (photo 19)

If you are not using any added commercial yeast, proof in a warm spot and then refrigerate the wrapped trays for 30 minutes before dipping. The cold firms the dough just enough to make it much easier to handle in the dipping solution.

Chill and Prep:

Step 8: Once the pretzels have finished proofing, place the wrapped trays in the refrigerator for 30 minutes while you prepare your dipping solution and preheat the oven to 450°F. The chill firms the dough so the pretzels hold their shape during dipping and do not stretch or distort when you transfer them.

To prepare a 4% lye solution: Add 1,670 g (about 2 quarts) of cold water to a large glass or stainless steel bowl, then add 70 g of food-grade lye and stir gently until fully dissolved. Do not use any aluminum bowls, pots, or utensils. The lye reacts with aluminum, ruining both your equipment and your pretzels.

To prepare a baking soda solution: Combine 1 quart of water and 4 teaspoons of baking soda in a pot and bring to a rolling boil. A vigorous boil matters here. On one of my test batches, the solution was not at a full boil, and the pretzels did not develop properly.

Set up a dipping station before you pull the pretzels from the fridge. Pretzels on the left, dipping solution, then a wire rack set inside a baking sheet to catch drips, and finally the parchment-lined baking sheet you will bake on. Keep the pretzel salt close by so you can salt immediately after each dip.

Dip and Salt:

Step 9: Working quickly and carefully, dip the pretzels one at a time.

With the lye solution, place 1 to 2 pretzels top side down in the solution for 30 seconds. Flip using a slotted spoon or spider, then transfer to the wire rack and let drip for 10 to 15 seconds before moving to the prepared baking sheet. Sprinkle immediately with pretzel salt. The surface stays damp a little longer with lye, so you have a small window to work with each pretzel before salting. (photos 21 & 22)

With the baking soda solution, place 1 pretzel top side down in the boiling liquid for 5 seconds, then flip and transfer directly to the baking sheet. Salt after every 2 to 3 pretzels rather than one at a time, because the surface dries out faster than you expect with the baking soda bath.

Bake:

Step 10: Bake in the preheated 450°F oven for 18 minutes, rotating the pans after the first 10 minutes. Lye-dipped pretzels will bake to a deep, even brown with a soft, slightly yielding skin. Baking soda-dipped pretzels will be golden brown with a crunchier exterior. Both are done when they are richly colored across the entire surface and feel set when you gently shake the pan. Adjust bake time up or down for pretzels larger or smaller than 100g. Allow to cool for a few minutes before eating. (photos 23 & 24)

Recipe FAQs

Before You Go

If this sourdough pretzel recipe has you hooked on baking with sourdough, there is plenty more where that came from. Browse our sourdough recipes but might I suggest making these sourdough cinnamon rolls next!

These sourdough English muffins have a crunchy cornmeal crust, a soft open crumb, and all the deep nooks and crannies that hold butter the way you want!

“I was nervous about the pan-frying step but it went perfectly thanks to using both butter and oil. The dough was soft and easy to handle after the second proof, and the nooks inside were exactly what I was hoping for.” ⭐⭐⭐⭐⭐

Margot

There is something genuinely satisfying about splitting open a homemade English muffin and finding a springy, open crumb beneath a golden, cornmeal-crusted bottom. I tested this recipe with multiple leavening combinations, and each batch taught me something new about how a simple final proof can change everything.

These are used in many different ways in my house, from a simple toasting with butter to a person’s pizza! If you have made homemade English muffins before without sourdough, this version builds directly on that foundation, adding the depth that only a starter can bring. If you don’t have a starter yet, head over to my sourdough starter recipe, and then you can also make these sourdough discard bagels!

Ingredients & Substitutions

• Active Sourdough Starter: This is the primary leavening agent and the source of the mild tang and open crumb in these muffins. It works equally well at peak activity or straight from the refrigerator as discard. If you are new to maintaining a starter, how to feed sourdough starter walks through exactly what you need to know before baking.
• Whole Milk, Warmed: Warm milk hydrates the flour and enriches the dough, which contributes to a soft, tender crumb. If you substitute a non-dairy milk, the texture may differ slightly, and you may need to adjust for hydration.
• Unsalted Butter: The small amount worked into the dough adds richness and flavor. Use it at room temperature so it incorporates smoothly rather than clumping.
• All-Purpose Flour: This gives the dough enough structure for a good rise and a light, open crumb without making the muffins dense.
• Kosher Salt: Salt strengthens gluten and controls fermentation, but it is deliberately added after the initial mix. Delaying the salt lets the milk fully hydrate the flour and begin developing gluten first. If you add salt at the start with everything else, the dough will look impossibly dry and take roughly twice as long to come together, which is fine if you forget, but not ideal!
• Active Dry Yeast: This is listed as optional but recommended, and I mean it. The added yeast gives an extra rise boost that produces a more consistently open crumb, especially when using discard that is not at peak activity. Without it, the muffins will take longer to proof and tend to be denser. If you want to understand the full range of leavening combinations I tested and why this one came out on top, the easy no-knead sourdough bread post covers how natural versus commercial leavening interact in a sourdough context.
• Cornmeal: Dusted on the baking sheet, the cornmeal clings to the sticky cut rounds and travels with them into the pan, where it toasts and contributes the slightly crunchy, nutty bottom that is a signature of English muffins. Do not skip it. Flour will not give you the same result.
• Vegetable Oil and Unsalted Butter, for the Pan: The combination of both fats is intentional. Butter provides flavor, and oil raises the smoke point, so the butter does not burn before the muffins are cooked through. Wipe out the pan between batches to keep the color even.

Variations for Sourdough English Muffins

• Overnight Refrigerator Proof. Cut the rounds, place them on the cornmeal-dusted sheet pan, wrap the pan well, and refrigerate overnight. The next morning, let them proof in a warm spot for at least 30 minutes before cooking. This method requires added commercial yeast, so it is not recommended for a starter-only version. The muffins will be too dense and nearly doughy without the extra lift.
• Starter-Only, No Added Yeast. You can omit the active dry yeast entirely if you prefer a fully natural fermentation. Expect a noticeably longer final proof and a slightly denser crumb with less dramatic nook-and-cranny structure. And be sure to make these the same day just like this same day sourdough bread recipe!
• Herb and cheese: Press finely chopped chives or rosemary and a handful of shredded sharp cheddar into the dough during the final minute of mixing. The cheese melts into the crumb during baking, and the herbs come through in every bite. If you love this flavor combo, make this cheddar biscuit recipe next!

Professional Tips for Perfect Sourdough English Muffins

• Use both butter and oil in the pan, and wipe it out between batches. Butter provides the flavor you want on the crust, and oil raises the smoke point so the butter does not burn before the muffins are cooked through. If the butter starts to brown before you have even added the muffins, your heat is too high. Wipe the pan clean between rounds to maintain an even, deep golden color on every batch. But if you love brown butter, you should make these sourdough chocolate chip cookies!
• Do not skip the final proof. This is the step most bakers rush, and it is the one that matters most for an open crumb. The cut rounds should visibly double in height and look puffed before they go into the pan. If you cook them too soon, the crumb will be tight, and the muffins will be dense, no matter how well everything else went just like when making this sourdough pretzel recipe.
• Watch the pan temperature before you commit. Proof times and pan temperatures vary more than any clock can account for. A medium heat setting on one stovetop runs hotter than on another, so use the butter as your guide: if it melts and foams gently without browning, you are ready. The same principle of using visual cues over strict timing applies across all my sourdough bakes. For more in-depth cues on sourdough, head over to my sourdough bread recipe for beginners.

How to Make Sourdough English Muffins

Use these instructions to make light, nook-filled sourdough English muffins with a classic cornmeal bottom and an open, tender crumb. Further details and measurements can be found in the recipe card below.

Step 1: Mix the Dough. Combine the warm milk, butter, flour, active sourdough starter, and optional active dry yeast in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until a rough but cohesive dough forms. The dough will look shaggy and uneven at this stage. (photo 1)

Delaying the salt helps the milk hydrate the flour and begin developing gluten. Otherwise, the salt competes with the flour for hydration. You can add everything together, but it will look like dry dough, and you will need to incorporate it for about twice as long.

Step 2: Develop the Dough. Add the salt and increase the speed to medium-high. Mix until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl, about 6 minutes on medium-high speed. The dough should feel soft and slightly tacky but not sticky. (photos 2 & 3))

Step 3: First Bulk Proof. Transfer the dough to a lightly oiled large bowl and cover tightly with plastic wrap. Place it in a warm spot and let it proof for 30 to 40 minutes. The dough will look slightly puffed but will not yet be doubled. (photos 4 & 5)

Step 4: Degas and Finish the Proof. Flip the dough over in the bowl and degas it by folding the edges in toward the center and pressing down firmly, or simply press down across the surface if you prefer. Re-cover the bowl and return it to the warm spot to finish proofing until the dough has clearly doubled in size, which should take about 30 to 40 more minutes. When it is ready, the dough will look puffy and feel airy when you gently press into it. (photos 6 & 7)

Proof times vary depending on your kitchen temperature and the activity level of your starter. A cooler kitchen can push either proof stage significantly longer. Trust the visual cue of a fully doubled, airy dough rather than the clock.

Step 5: Shape the Dough. Turn the dough out onto a smooth, unfloured work surface and press out any remaining air with your hands. Using your fingers, press and spread the dough out into a flat circle about ¼ inch thick. Cut out 2½-inch rounds using a biscuit cutter or circular cookie cutter, then lift each round and place it directly onto a half-sheet pan generously dusted with cornmeal. (photos 8 & 9)

Pressing out and cutting the dough on an unfloured surface helps you achieve the right thickness without it shrinking back instantly. This makes the bottoms sticky, which is why you traditionally place them on a cornmeal-dusted surface. The cornmeal adheres to the bottom of the pan and will also cook in the pan, adding to the classic English muffin flavor.

Step 6: Handle the Scraps. Gather any remaining scraps and knead them back together into a smooth ball. Place the ball in a bowl, cover it, and let it bulk proof for an additional hour before pressing and cutting a second batch the same way you did the first. Skipping this extra proof will leave the scrap muffins noticeably denser, so the wait is worth it.

Step 7: Final Proof. Wrap the sheet pan tightly with plastic wrap and let the cut rounds proof at room temperature for 45 minutes to 1 hour. If you made the dough without added commercial yeast, plan for at least an hour, possibly longer, depending on how warm your kitchen is. You are looking for rounds that are visibly puffed and roughly double in height before you move on. (photo 10)

Step 8: Preheat the Oven and Pan. While the rounds are finishing their proof, preheat the oven to 350°F conventional (no fan). Set a wire rack inside a rimmed baking sheet and place it in the oven, or line a flat baking sheet with parchment if your rack is not oven-safe. Heat a large sauté pan over medium heat with approximately 1 teaspoon of vegetable oil and 1½ teaspoons of unsalted butter until warm but not smoking.

Step 9: Pan-Fry the Muffins. Add the proofed English muffins to the preheated pan, cornmeal side down, working in batches, so you do not crowd the pan. Cook until golden brown on the first side, about 1½ to 2 minutes, then flip and cook the second side until golden brown, about 1 minute. The first side typically takes a little longer than the second. If the butter begins to brown before you have added the muffins, your heat is too high. Pull the pan off the burner briefly and let it cool down before continuing. Transfer the cooked muffins to the rack set inside the baking sheet. (photos 11 & 12)

Wipe out the pan between batches to keep each round an even, dark golden brown.

Step 10: Bake to Finish. Slide the rack of pan-fried muffins into the preheated oven and bake for 10 minutes. Transfer to a wire rack and let them cool before splitting. To get the best nooks and crannies, fork-split rather than cutting with a knife; a knife compresses the crumb, and you will lose those open pockets.(photo 13)

Recipe FAQs

Before You Go

If these sourdough English muffins earned a spot in your regular rotation, there is plenty more waiting for you. Browse our sourdough recipes or head right over to this no kead sourdough bread.

These sourdough biscuits use discard for tall, flaky layers with a buttery finish. No tang, just rich, complex flavor in under 2 hours!

“I was skeptical that my discard would make much of a difference, but these rose higher than any biscuit I have made before. The layers were distinct and the crust had a real crunch to it. My family demolished the whole pan.” ⭐⭐⭐⭐⭐

Renata

These sourdough biscuits came together after testing discard at different stages, and I ate waaaay more than I care to admit in the name of research. The folding method and square cut are small details that make a real difference in how high these rise.

Once you know the method, these are easy enough for a weekday bake, and they pair just as well with jam and honey as they do alongside a bowl of soup. If you love enriched, pull-apart baking, my sweet potato dinner rolls are another favorite in my house! Or, if you’re building a full breakfast spread, my english muffin recipe is another great option.

Ingredients & Substitutions

• Unsalted Butter: Cold butter creates flaky layers. Work quickly so it stays cold.
• All-Purpose Flour: Provides the structure and light crumb these biscuits need. Stick with all-purpose here; a higher-protein flour would make the biscuits noticeably tougher.
• Baking Powder: The primary lift in this recipe. The amount looks high, but it is precisely calibrated for maximum puff without any metallic aftertaste, so do not reduce it.
• Salt: Seasons the dough and balances the subtle sweetness. Use the amount listed.
• Sugar: Adds a gentle sweetness that complements the discard and contributes to the caramelized, golden top. It also encourages even browning.
• Sourdough Starter Discard: Helps keep the biscuits soft and tender. Discard that has been refrigerated for about two days works best, but older discard still works with slightly less lift. For best results, measure by weight. That will be closer to 1 1/2 cups for active starter or recently fed discard versus 1 cup of flat discard. For guidance on maintaining your starter between bakes, How to Feed Sourdough Starter is a helpful reference!
• Low-Fat Buttermilk: Adds moisture and helps the biscuits rise. Add 1 tablespoon at a time until the dough just comes together. It should feel cohesive but not wet. You may need 1 extra tablespoon with active discard, which is fine!
• Egg: Beaten and brushed on top before baking, the egg wash gives these biscuits a deep golden finish and a crunchy top.

Variations for Sourdough Biscuits

• Cheese and herb: Press shredded sharp cheddar and a teaspoon of fresh thyme or chives into the dough during the final fold. If you want to take the savory angle further, my cheddar biscuit recipe shows how well that flavor combination works in a biscuit format.
• Brown butter finish: Swap the egg wash for brown butter brushed on immediately after baking. The nutty richness plays beautifully against the subtle sweetness of the discard. Or, for a slightly sweeter, more tender side, try my sourdough cornbread.
• Black pepper and flaky salt: Grind a generous amount of coarse black pepper over the tops before baking and finish with a pinch of flaky salt. The pepper adds gentle heat that makes these work especially well alongside soup or eggs.

Professional Tips for Perfect Sourdough Biscuits

• Keep everything cold and move fast through the folds. The flaky layers in these biscuits depend on cold butter staying solid until it hits the oven. If your kitchen is warm or the dough starts to feel soft and greasy during folding, slide it onto a sheet pan and refrigerate it for 10 minutes before continuing. Do not worry about the shape during folding; focus on flattening and moving quickly.
• Trim all four edges before cutting. Cut edges rise higher and more evenly than edges that were simply pressed or shaped, which is why squaring off the dough before portioning matters, as it does with these whole wheat biscuits. Use a sharp knife or the edge of a bench scraper and remove just enough to expose a clean edge on each side. The scraps press together into two perfectly good extra biscuits, so nothing is wasted.
• Bake immediately after cutting. After testing this recipe many times, I overwhelmingly preferred biscuits baked straight from the cutting board over those that rested in the refrigerator for even 20 minutes. The lift is noticeably better when the cold-but-not-re-chilled dough goes directly into a hot oven. This same principle of minimal resting before baking applies in my Best Buttermilk Biscuits as well.
• Do not overmix once the starter goes in. The dough will look dry and shaggy after the starter is added, and that is exactly right. Mixing beyond the point of incorporation develops gluten and tightens the crumb, which works against the flaky, tender interior you are after. Stop the mixer as soon as the starter disappears into the flour and butter, then finish bringing the dough together by hand with the buttermilk.

Recipe FAQs

Recommended Sourdough Biscuits Recipes

Before You Go

If these sourdough biscuits earned a spot in your regular rotation, there is plenty more where they came from. Browse our biscuits and scones or sourdough discard recipes for more to try.

Sourdough cornbread made in a cast iron skillet, with sourdough discard folded right into the batter for a moist, lightly tangy crumb that bakes up in just 30 minutes.

“I was skeptical that a cornbread could come together this fast, but the crumb was genuinely moist and the tang from the discard was subtle but noticeable in the best way. My cast iron skillet gave it the most perfect golden crust on the bottom.” ⭐⭐⭐⭐⭐

Renata

This sourdough cornbread came together after several rounds of testing, and the version that finally nailed it relies on a preheated pan and discard that is no more than a week old. Both details make a difference, and I’ll explain why in the recipe notes!

I make this on a weeknight when I need something to serve alongside a pot of white chicken chili or a big braise, and it holds its own just as well on a holiday table. If you are a fan of recipes that use discard in unexpected places, my sourdough crêpes or sourdough biscuits are worth a look next!

Ingredients & Substitutions

• All-purpose flour: Gives the cornbread structure and keeps the crumb light. Don’t swap it for whole wheat, which would make the texture noticeably heavier.
• Yellow Cornmeal: Provides the classic texture, flavor, and golden color. Finely ground cornmeal is what I always get because it absorbs moisture more readily and produces an even, tender crumb. If you only have medium ground, add a little extra to compensate for the coarser grind.
• Sourdough Discard: Adds mild tang, contributes to the moist crumb, and helps the cornbread rise. If you’re baking with discard, my sourdough chocolate chip cookies are another easy option!
• Sour Cream: Keeps every slice moist and adds a gentle richness. It also has enough fat content to give the crumb that luscious, tender quality you get from a good sour cream pound cake. Yogurt or buttermilk can be substituted, but expect a slight shift in both flavor and texture.
• Unsalted Butter: Melted butter is added to the batter for moisture and richness, and a separate tablespoon is added directly to the pan to create a golden, slightly crispy crust on the bottom. Use unsalted so you can control the salt level. The butter in the pan also begins to brown during preheat, which is exactly what you want.
• Eggs: Bind the batter and add structure. Three eggs keep the crumb light rather than dense.
• Granulated Sugar: A small amount balances the tang from the discard and sour cream without pushing this into dessert territory. You can reduce it to one tablespoon if you prefer a more savory result.
• Baking Powder: Baking powder is the primary leavener here; It gives the batter its lift in the oven.
• Kosher Salt: Seasons the batter and balances the sweetness and tang. I develop all my recipes with kosher salt, so if you are using table salt, start with a little less.

Variations for Sourdough Cornbread

• Reduce the sugar: Use 1 tablespoon of sugar instead of 2 for a more savory result.
• Add cheese and jalapeño: Fold in ½ cup shredded sharp cheddar and 1-2 tablespoons of diced fresh jalapeño with the dry ingredients. The cheese melts into the crumb and the jalapeño gives a clean heat. If you love that combination, my jalapeño cheddar cornbread takes it even further!
• Herb cornbread: Stir 2 tablespoons of chopped rosemary or thyme into the dry ingredients before combining. It pairs well with a braise or roasted chicken.

Professional Tips for Perfect Sourdough Cornbread

• Preheat the skillet long enough. The butter in the pan should be melted and just starting to brown. If it goes in cold, you lose the crispy bottom crust and the cornbread can stick. Give the skillet at least 10 to 15 minutes in the oven before the batter goes in.
• Do not overmix once the dry ingredients go in. Whisk just until no dry streaks remain. Overmixing makes the cornbread tough instead of tender. This same rule applies to my sourdough blueberry muffins.
• Use discard no older than one week. Discard over two weeks old is more acidic. In testing, older discard made the texture shift toward custardy spoon bread rather than the light, moist crumb you are after.
• Let it cool before cutting. The crumb needs a few minutes to set. Cutting too early compresses the crumb and the slices will not hold their shape. Let it rest 5 to 10 minutes.

Recipe FAQs

Before You Go

If this sourdough cornbread earned a spot in your regular rotation, there is plenty more where it came from. Browse our Quick Bread Recipes or Sourdough Discard Recipes for more!

These whole wheat sourdough rolls are soft, fluffy, and ready in just 2.5 hours—even with 100% whole wheat flour. They bake up soft, golden, and easy to pull apart! If you already love my whole wheat dinner rolls, this version adds a mild sourdough tang.

“I was worried the whole wheat flour would make these heavy, but the crumb was genuinely light and pulled apart beautifully. The dough felt a little stiff after mixing but smoothed right out after a few minutes of kneading, just like you said it would.” ⭐⭐⭐⭐⭐

Lauren

Whole wheat rolls are often heavy and dry. I wanted to change that. After testing these over and over, I landed on a version that surprises people on the first bite. I’m a firm believer that whole wheat rolls like these and my whole wheat biscuits should still be soft—and these prove it!

These rolls are sturdy enough for soup or a holiday spread, but soft enough to eat plain with butter. If you already love my whole wheat dinner rolls, this sourdough version is a natural next step. I usually grab one straight from the pan before they even cool.

Ingredients & Substitutions

• Whole Wheat Flour: Gives the rolls a nutty flavor and hearty structure. Whole wheat flour takes longer to absorb liquid, so the dough may feel stiff at first. Resist adding more liquid—it will smooth out as you knead. If you enjoy baking with whole wheat, my whole wheat sourdough bread and no knead whole wheat bread are great next recipes.
• Sourdough Discard: Adds mild tang and keeps the rolls soft longer. The age of the discard doesn’t matter much here, since instant yeast carries the leavening. That said, active starter rises a bit faster. Active starter is airy, while cold discard is dense—so they measure differently. Use a kitchen scale and measure by weight. That’s about 1 1/2 cups for active starter or recently fed discard versus 1 cup of flat discard.
• Instant Yeast: Instant yeast is the primary leavening agent in this recipe and what keeps the timeline at 2.5 hours. It goes directly into the dough without dissolving first. The same instant yeast approach works in my sourdough discard pizza Dough if you want another quick-rise discard recipe in your rotation.
• Warm Water: Warm water helps activate the yeast and brings the dough together. Aim for water that feels warm but not hot to the touch, around 100 to 110°F.
• Granulated Sugar: Sugar tenderizes the dough and promotes a golden brown crust during baking. Without it, the rolls would brown less evenly and have a slightly tougher crumb.
• Kosher Salt: Salt controls fermentation and sharpens the overall flavor. Do not skip it, and do not substitute table salt at a 1:1 ratio since table salt is denser.
• Unsalted Butter: Butter adds richness and keeps the crumb tender. If you use salted butter, reduce the added kosher salt slightly to compensate.
• Egg (for dough): One egg goes into the dough itself and contributes to a soft, enriched crumb. This is what separates these from a lean whole wheat bread.
• Egg (for egg wash): A second egg, brushed on before baking gives the rolls a shiny, golden finish. Brush lightly and do not let it pool at the sides of the pan.

Variations for Whole Wheat Sourdough Rolls

• Honey Instead of Sugar: Swap the granulated sugar for an equal weight of honey (like my whole wheat bread). The rolls take on a subtle floral sweetness and stay soft for an extra day.
• Herb and Garlic Rolls: Mix 1 teaspoon of garlic powder and 2 teaspoons of dried herbs (rosemary, thyme, or a mix) directly into the dough with the other dry ingredients. The whole wheat flavor stands up well to bold additions like these or make them into pesto pull apart rolls!
• Seeded Tops: After brushing with egg wash, sprinkle sesame seeds, poppy seeds, or everything bagel seasoning over the tops before baking like my brioche buns. It adds texture and a little visual interest without changing the dough itself.

Professional Tips for Perfect Whole Wheat Sourdough Rolls

• Don’t rely on time alone. These rolls were tested in a proof box set to 100°F. Your kitchen probably isn’t 100°F—and that’s okay. The rolls should visibly triple in size, crest over the edge of the pan, and feel light and airy when you press them gently with a fingertip.
• Stop kneading at a rough windowpane, not a perfect one. The windowpane test just means the dough stretches thin without breaking. But, whole wheat dough will never pull as clean a pane as a white sandwich bread dough. A slightly rough, translucent stretch is exactly right here. I use the same approach for my Sourdough Dinner Rolls, which also builds gluten quickly on medium speed.
• Do not overbake. The two main failure points for 100% whole wheat rolls are underproofing and overbaking, and overbaking is the easier one to miss. Pull the rolls at 20 minutes when they are a deep golden brown, or when an instant-read thermometer reads 185°F. They will look like they could use another minute or two, but they cannot.
• Shape with confidence, even when the seam does not disappear. Fold the edges into the center, flip seam-side down, then use a push-pull motion between your thumb and fingers to tighten the ball without letting it roll loose in your hand. The seam won’t fully close. That’s normal for whole wheat.

Full disclosure: I’ve made my dinner roll recipes so many times that I just set a timer for 4 minutes and skip testing.

Step 3: Transfer and First Proof. Scrape the dough into a large bowl sprayed with non-stick cooking spray or lightly coated in a neutral oil (photo 3). Cover and set in a warm spot to proof for 45 minutes to an hour, or until the dough has visibly doubled and feels light and airy when gently pressed. For a 100% whole wheat dough like this one, plan closer to 90 minutes in a warm location (photo 4).

I tested these rolls using a proof box set to 100ºF, so my timing is very controlled. If you are proofing at room temperature, go by feel rather than the clock. The dough should be doubled, lighter, and spring back slowly when pressed.

Step 4: Prepare the Pan and Divide. Spray a 9×13 inch baking dish with non-stick cooking spray or grease it with softened butter. Turn the proofed dough out onto a lightly floured work surface and divide it into 12 pieces, approximately 85g each (photo 5). A bench scraper helps here!

Step 5: Shape the Rolls. Shape each piece into a roll by folding each edge into the center, then flipping it seam-side down on the countertop. Roll it quickly between your thumb and fingers using a push/pull motion that gently tightens the dough into a ball. The key is not letting the dough actually roll freely in your hand. Push it away from you with your thumb, then pull it back in a sweeping motion, and repeat until the surface feels taut and smooth (photo 6).

The center hole will not fully disappear with whole wheat dough when shaping, unlike with an all-purpose flour dinner roll. That is completely normal, so do not keep working the dough trying to fix it.

Step 6: Second Proof. Place each shaped roll into the prepared baking dish and cover loosely with plastic wrap (photo 7). Proof in a warm spot for about an hour, until the rolls triple, crest over the dish, and feel light when pressed (photo 8). While the rolls proof, preheat the oven to 350ºF conventional (no fan).

This is the step most bakers rush. These rolls need to triple, not just double. If they have not crested above the rim of the pan and still feel dense when pressed, give them more time. Under-proofed rolls bake up tight and heavy.

Step 7: Egg Wash and Bake. Beat the remaining egg well and brush it gently over the tops of the rolls (photo 9). Don’t let the egg wash run down the sides or pool between rolls. Bake for 20 minutes, until the tops are a deep golden brown (photo 10). If you want to double-check doneness, an instant-read thermometer inserted into the center of a roll should read 185ºF. Pull them from the oven as soon as they hit that color and temperature. These rolls dry out quickly if overbaked.

Step 8: Let the rolls rest in the pan for a few minutes before serving (photo 11). Serve slightly warm while the crumb is soft and pull-apart.

Recipe FAQs

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!

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Whole Wheat Sourdough Rolls

A soft, springy 100% whole wheat roll with a mild sourdough flavor and a tender, pull-apart crumb.

Course Bread

Cuisine American

Keyword artisan bread, dinner rolls, rolls, sourdough, sourdough bread, whole wheat bread

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Proof/Rest Time 2 hours hours 10 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 12 Rolls

Calories 189kcal

Author Lindsey Farr

Ingredients

• 3 cups whole wheat flour 438g
• 1 cup sourdough discard 265g
• 2 ¼ teaspoons instant yeast
• ¾ cup warm water 150g
• ¼ cup granulated sugar 57g
• 2 teaspoons kosher salt
• ¼ cup unsalted butter cubed (57g)
• 1 large egg for dough
• 1 large egg for egg wash

Instructions

• Add whole wheat flour to the bowl of a stand mixer fitted with the hook attachment, then add the sourdough discard, instant yeast, warm water, sugar, salt, cubed butter, and egg.
• Mix on low speed until all ingredients are incorporated and only a few butter pieces remain.
• Increase to medium speed and knead for 3 to 4 minutes, until the dough pulls a rough windowpane (stretches thin without tearing).
• Scrape the dough into a lightly oiled bowl, cover, and proof in a warm spot for 45 to 90 minutes until visibly doubled and airy to the touch.
• Spray a 9×13 inch baking dish with non-stick spray or grease with softened butter.
• Turn the dough onto a lightly floured surface and divide into 12 pieces, approximately 85g each.
• Shape each piece by folding the edges into the center, flipping seam-side down, then using a push/pull motion between your thumb and fingers to tighten the dough into a smooth ball. Don’t let it roll freely in your hand.
• Place rolls in the prepared dish, cover with plastic wrap, and proof in a warm spot for about 1 hour until tripled in size, cresting over the edge of the dish, and light and airy when gently pressed.
• Preheat the oven to 350ºF conventional (no fan).
• Brush tops gently with beaten egg wash, keeping it off the sides of the dish so it does not pool.
• Bake for 20 minutes until deep golden brown, or until an instant-read thermometer inserted into the center reads 185ºF.
• Serve slightly warm or at room temperature.

Notes

Proofing: The second proof is critical. The rolls must triple in size and feel light and airy when pressed. If they have not crested over the edge of the dish, give them more time regardless of the clock.

Shaping: The center seam will not fully close on whole wheat dough the way it does with white flour rolls. Focus on tightening, not a perfect seam.

Measuring:Use a kitchen scale to measure the sourdough discard. Use exactly 265g. Without a scale, use 1 cup of flat discard or 1 ½ cups of active or recently fed starter.

Storage: Store at room temperature up to 3 days. Freeze for up to 3 months. Reheat individual rolls in the microwave for 20 to 30 seconds or warm in a 300ºF oven for 10 minutes.

Nutrition

Calories: 189kcal | Carbohydrates: 31g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 401mg | Potassium: 142mg | Fiber: 4g | Sugar: 4g | Vitamin A: 160IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 1mg

Before You Go

If these whole wheat sourdough rolls hit the spot, there is plenty more where they came from. Browse our yeast bread recipes, sourdough recipes, or sourdough discard recipes for more to try!

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!

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

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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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.

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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

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

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Prep Time

25 minutes

Cook Time

25 minutes

Proof/Rest Time

2 hours 30 minutes

Total Time

3 hours 20 minutes

Servings

9 large rolls or 12 dinner rolls

Difficulty

Intermediate

Calories *

343 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.

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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!