12 Creative Flavored Sourdough Bread Ideas That’ll Wow Guests

You’ve baked plain sourdough before. Now you want something that makes guests say, “Wow.” Flavored sourdough bread gives you that wow factor with simple add-ins and bold tastes. These 12 creative flavored sourdough bread ideas turn your starter into party-ready loaves.

You’ll find savory and sweet picks, from garlic-herb loaves to citrus poppy seed twists. Each recipe lists exact ingredients, clear steps, and realistic times. You’ll learn how to fold in cheese, swirl in cinnamon, and proof loaves for the best oven spring.

Bring these flavored sourdough bread recipes to brunches, dinner parties, or weeknight dinners. They’re made for sharing and for pinning to your baking board. Grab your starter and let’s get creative.

1. Garlic Herb Flavored Sourdough Bread

This garlic herb flavored sourdough bread smells like a cozy kitchen. The crust is crisp and fragrantly garlicky. The crumb stays chewy and dotted with rosemary and thyme.

It’s perfect for dinner parties, holiday sides, or warming a chilly evening. You’ll love it if you like bold savory breads with olive oil. The aroma of roasted garlic and herbs fills the room.

Ingredients

• 500 g (about 4 cups) bread flour
• 350 g (1 1/2 cups) water, room temperature
• 100 g (1/2 cup) active sourdough starter (100% hydration)
• 10 g (2 tsp) fine sea salt
• 3 tbsp olive oil, plus extra for brushing
• 6 cloves garlic, roasted and roughly chopped
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp black pepper
• 1 tbsp honey (optional, balances garlic)
• Cornmeal for dusting the proofing basket

Instructions

1. Mix starter, 350 g water, and 500 g flour in a large bowl until no dry flour remains. Cover and rest 30 minutes (autolyse).
2. Add 10 g salt and 3 tbsp olive oil. Pinch and fold until incorporated.
3. Add roasted garlic, rosemary, thyme, 1 tbsp honey, and 1 tsp pepper. Mix gently to distribute.
4. Perform stretch-and-folds every 30 minutes for 2 hours (4 sets). Keep covered between folds.
5. Bulk ferment at room temperature until dough rises ~30–40% and shows bubbles, about 3–4 hours depending on warmth.
6. Turn dough onto a lightly floured surface. Shape into a tight boule. Place seam-side up in a floured banneton dusted with cornmeal.
7. Proof at room temperature 1–2 hours or refrigerate 8–12 hours for a cold proof.
8. Preheat Dutch oven to 475°F (246°C) for 45 minutes. Score the loaf.
9. Bake covered at 450°F (232°C) for 20 minutes, then uncovered for 18–25 minutes until crust is deep golden and internal temp reads 200–208°F (93–98°C).
10. Cool on a wire rack at least 1 hour before slicing. Tap the bottom; it should sound hollow.

How to Serve It

Serve warm with a drizzle of extra virgin olive oil. Garnish slices with fresh rosemary sprigs. Pair with tomato soup, roasted vegetables, or a charcuterie board. Store wrapped at room temperature for 2 days, or freeze slices for up to 1 month. Make ahead by baking the day before and reheating briefly in the oven for fresh crust.

2. Cheddar Jalapeño Flavored Sourdough Bread

This cheddar jalapeño flavored sourdough bread balances gooey cheese and mild heat. The crumb holds pockets of melted cheddar and little green jalapeño specks.

It’s a crowd-pleaser for game day or casual entertaining. You’ll enjoy the savory bite with a soft, moist crumb and crunchy crust. Expect a warm, cheesy aroma and a hint of spice.

Ingredients

• 500 g (about 4 cups) bread flour
• 350 g (1 1/2 cups) water, room temperature
• 120 g (1/2 cup) active sourdough starter (100% hydration)
• 10 g (2 tsp) fine sea salt
• 200 g (about 2 cups) sharp cheddar, coarsely shredded
• 2 medium jalapeños, seeded and finely chopped (leave seeds for more heat)
• 2 tbsp unsalted butter, softened
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tbsp honey (optional)
• Cornmeal for dusting

Instructions

1. Combine 350 g water and 120 g starter in a bowl. Stir in 500 g flour until shaggy. Cover 30 minutes.
2. Add 10 g salt, 2 tbsp softened butter, 1 tsp smoked paprika, and 1 tsp garlic powder. Mix.
3. Fold in 200 g shredded cheddar and chopped jalapeños until evenly distributed.
4. Perform stretch-and-folds every 30 minutes for 2 hours (4 folds). Keep dough covered.
5. Bulk ferment until dough shows bubbles and has risen about 30–50%, roughly 3–4 hours.
6. Gently shape into a boule or batard, being careful not to press out cheese pockets. Place in a cornmeal-dusted banneton.
7. Proof 1–2 hours at room temp or 8–12 hours in the fridge for deeper flavor.
8. Preheat oven and Dutch oven to 475°F (246°C). Score and transfer dough.
9. Bake covered at 450°F (232°C) for 22 minutes, uncover and bake 18–22 minutes until cheese is golden and loaf reaches 200–208°F (93–98°C).
10. Cool at least 1 hour before slicing to let cheese set.

How to Serve It

Slice thick and serve warm with butter or avocado. Garnish with extra shredded cheddar or thin jalapeño rounds. Pairs well with chili, beer, or a light salad. Refrigerate wrapped for up to 3 days; reheat slices in a toaster oven. For parties, make loaves ahead and reheat just before guests arrive.

3. Cinnamon Raisin Flavored Sourdough Bread

This cinnamon raisin flavored sourdough bread is warm and slightly sweet. The crumb is tender with cinnamon swirls and plump raisins. A touch of brown sugar brings caramel notes.

It fits brunch, tea, or cozy breakfasts. You’ll love soft slices toasted with butter or cream cheese. The smell of cinnamon fills the kitchen as it bakes.

Ingredients

• 500 g (about 4 cups) bread flour
• 325 g (1 1/3 cups) water, room temperature
• 100 g (1/2 cup) active sourdough starter (100% hydration)
• 10 g (2 tsp) fine sea salt
• 60 g (1/4 cup) brown sugar, packed
• 2 tsp ground cinnamon
• 200 g (about 1 1/4 cups) raisins, soaked in warm water 10 minutes, drained
• 30 g (2 tbsp) unsalted butter, softened
• 1 tsp vanilla extract
• Zest of 1 orange (optional)
• Milk wash (1 tbsp milk) for brushing

Instructions

1. Mix 325 g water, 100 g starter, and 500 g flour until homogenous. Rest 30 minutes (autolyse).
2. Dissolve brown sugar and cinnamon in a little water, then add to dough with 30 g butter and 1 tsp vanilla. Mix.
3. Add 10 g salt and knead or fold until dough is smooth.
4. Fold in drained raisins and orange zest until distributed.
5. Do 4 stretch-and-folds every 30 minutes over 2 hours.
6. Bulk ferment until dough is puffy and slightly risen, about 3–4 hours.
7. Shape into a loaf, place in a floured banneton, and proof 1–2 hours or chill 8–10 hours.
8. Preheat oven and Dutch oven to 475°F (246°C). Brush with milk wash and score.
9. Bake covered at 450°F (232°C) for 20 minutes, then uncovered for 18–22 minutes until golden and internal temp 200–205°F (93–96°C).
10. Cool fully at least 1 hour; warm slices toast nicely.

How to Serve It

Toast slices and top with salted butter or cream cheese. Garnish with extra orange zest or a light honey drizzle. Pair with coffee, chai tea, or fruit compote. Store in a bread box for 2–3 days, or freeze individual slices. Make ahead with a cold final proof to fit your schedule.

4. Olive, Sun-Dried Tomato & Basil Sourdough

The olive, sun-dried tomato & basil flavored sourdough brings Mediterranean flair to your table. Salty olives and sweet sun-dried tomatoes contrast with fresh basil. The crumb is moist and studded with savory pockets.

Great for sandwiches, antipasto boards, or tapas nights. You’ll enjoy the chewy crumb and bursts of umami. The loaf looks beautiful alongside cheeses and charcuterie.

Ingredients

• 500 g (about 4 cups) bread flour
• 340 g (1 1/2 cups) water, room temperature
• 100 g (1/2 cup) active sourdough starter (100% hydration)
• 10 g (2 tsp) fine sea salt
• 150 g (1 cup) pitted Kalamata olives, halved
• 120 g (1/2 cup) sun-dried tomatoes packed in oil, drained and chopped
• 2 tbsp fresh basil, chopped
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp black pepper
• Cornmeal for banneton

Instructions

1. Combine 340 g water, 100 g starter, and 500 g flour. Mix until shaggy. Rest 30 minutes.
2. Add 10 g salt, 2 tbsp olive oil, 1 tsp oregano, and 1 tsp pepper. Mix.
3. Fold in olives and sun-dried tomatoes gently.
4. Do 4 stretch-and-fold cycles every 30 minutes for 2 hours.
5. Bulk ferment at room temp until puffy and slightly domed, about 3–4 hours.
6. Shape into an oval batard and place in a cornmeal-dusted banneton.
7. Proof 1–2 hours or refrigerate 8–12 hours for a slow proof.
8. Preheat oven and Dutch oven to 475°F (246°C). Score and bake covered at 450°F (232°C) for 20 minutes, then uncovered for 18–22 minutes.
9. Check doneness by tapping the bottom for a hollow sound and internal temp 200–208°F (93–98°C).
10. Cool at least 1 hour. Add fresh basil before serving.

How to Serve It

Slice and drizzle with extra olive oil. Garnish with torn basil leaves or shaved Parmesan. Pair with olives, cheeses, or grilled vegetables. Store wrapped at room temp for 2–3 days or freeze slices. Make ahead, slice, and serve at room temperature for a platter.

5. Everything Bagel Flavored Sourdough Boule

This everything bagel flavored sourdough bread packs toasted sesame, poppy seeds, garlic, and onion on the crust. The interior is plain sourdough, so the seasoning shines.

It’s perfect for breakfast spreads or sandwiches. You’ll love the crunchy seasoned crust and classic bagel flavors. The loaf brings savory aroma and texture contrast to your table.

Ingredients

• 500 g (about 4 cups) bread flour
• 360 g (1 1/2 cups) water, room temperature
• 100 g (1/2 cup) active sourdough starter (100% hydration)
• 10 g (2 tsp) fine sea salt
• 2 tbsp olive oil
• 3 tbsp everything bagel seasoning (plus extra for topping)
• 1 tbsp honey
• 1 tsp poppy seeds for extra topping (optional)
• Cornmeal for dusting

Instructions

1. Mix 360 g water, 100 g starter, and 500 g flour until no dry flour remains. Rest 30 minutes.
2. Add 10 g salt, 2 tbsp olive oil, and 1 tbsp honey. Mix until smooth.
3. Do stretch-and-folds every 30 minutes for 2 hours (4 folds).
4. After the last fold, shape into a tight boule. Lightly brush with water or olive oil and press 3 tbsp everything seasoning into the top.
5. Place in a cornmeal-dusted banneton. Proof 1–2 hours at room temp or 8–12 hours in the fridge.
6. Preheat Dutch oven to 475°F (246°C). Score and place loaf inside.
7. Bake covered at 450°F (232°C) for 20 minutes, then uncovered for 18–22 minutes until crust is deep golden.
8. Check doneness by tapping the bottom for a hollow sound or internal temp 200–208°F (93–98°C).
9. Cool at least 1 hour before slicing to keep crumb from getting gummy.

How to Serve It

Use for open-faced breakfast sandwiches or thick toasts with cream cheese. Garnish with extra seasoning and a drizzle of olive oil. Pairs with smoked salmon, eggs, or avocado. Store wrapped for 2–3 days; toast slices to revive crust. Make ahead and freeze slices for quick breakfasts.

6. Caramelized Onion & Gruyère Sourdough

Caramelized onion and Gruyère flavored sourdough bread is rich and savory. Sweet, deeply caramelized onions melt into nutty Gruyère for a luxurious crumb.

This loaf suits dinner parties and hearty soups. You’ll love the balance of sweet onions and savory cheese. The aroma is irresistible as it bakes.

Ingredients

• 500 g (about 4 cups) bread flour
• 340 g (1 1/2 cups) water, room temperature
• 120 g (1/2 cup) active sourdough starter (100% hydration)
• 10 g (2 tsp) fine sea salt
• 3 large yellow onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 200 g (about 2 cups) Gruyère, coarsely shredded
• 1 tsp thyme leaves
• 1 tsp brown sugar (to help caramelize)
• Black pepper to taste

Instructions

1. Caramelize onions: heat 2 tbsp butter and 1 tbsp olive oil in a skillet over medium-low heat. Add sliced onions and 1 tsp brown sugar. Cook 25–35 minutes, stirring occasionally, until deep brown. Cool.
2. Mix 340 g water, 120 g starter, and 500 g flour until combined. Rest 30 minutes.
3. Add 10 g salt and mix. Fold in cooled caramelized onions, 200 g Gruyère, and 1 tsp thyme.
4. Perform stretch-and-folds every 30 minutes for 2 hours (4 folds).
5. Bulk ferment until puffy, about 3–4 hours.
6. Shape into a boule, place in a floured banneton, and proof 1–2 hours or chill 8–12 hours.
7. Preheat oven and Dutch oven to 475°F (246°C). Score and bake covered at 450°F (232°C) for 22 minutes, then uncovered 18–22 minutes until cheese is golden.
8. Use internal temp 200–208°F (93–98°C) or hollow tap to confirm doneness.
9. Cool 1–2 hours before slicing to let melted cheese set.

How to Serve It

Serve warm with butter or paired with roasted tomato soup. Garnish slices with extra thyme or flaked sea salt. Pairs well with bold red wines or ale. Store wrapped in the fridge for 3 days because of the cheese; reheat slices in a low oven. Make caramelized onions ahead and mix in when ready to bake.

7. Lemon Poppy Seed Flavored Sourdough Loaf

Lemon poppy seed flavored sourdough bread is bright and lightly sweet. The crumb stays tender while lemon zest and poppy seeds add texture and citrus notes.

Perfect for brunch or light desserts. You’ll enjoy the fresh lemon aroma and delicate crunch from poppy seeds. It’s a lovely companion to tea.

Ingredients

• 500 g (about 4 cups) bread flour
• 330 g (1 1/3 cups) water, room temperature
• 100 g (1/2 cup) active sourdough starter (100% hydration)
• 10 g (2 tsp) fine sea salt
• 60 g (1/3 cup) sugar
• Zest of 2 lemons
• 2 tbsp poppy seeds
• 50 g (3 1/2 tbsp) unsalted butter, softened
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• Glaze: 60 g (1/2 cup) powdered sugar + 1 tbsp lemon juice

Instructions

1. Mix 330 g water, 100 g starter, and 500 g flour until combined. Rest 30 minutes.
2. Add 60 g sugar, 50 g butter, lemon zest, 2 tbsp poppy seeds, 2 tbsp lemon juice, and 1 tsp vanilla. Mix until smooth.
3. Add 10 g salt and knead or fold until dough becomes elastic.
4. Perform stretch-and-folds every 30 minutes for 2 hours (4 folds).
5. Bulk ferment until puffed, about 3–4 hours.
6. Shape into a loaf, place in a prepared pan or banneton for a free-form loaf, and proof 1–2 hours or chill 8–12 hours.
7. Preheat oven to 425°F (218°C) if using a loaf pan, or 475°F (246°C) for Dutch oven. Score if free-form.
8. Bake 35–40 minutes at 425°F (218°C) (loaf pan) or covered 20 min + uncovered 18–22 min for Dutch oven, until golden and internal temp 200–205°F (93–96°C).
9. Cool at least 1 hour. Whisk glaze and drizzle over slightly warm loaf.

How to Serve It

Slice and serve with a smear of ricotta or plain butter. Garnish with microgreens or thin lemon slices for a brunch tray. Pair with Earl Grey or sparkling wine. Store wrapped for 2–3 days, or freeze slices. Make glaze just before serving for best shine.

8. Blueberry Lemon Flavored Sourdough Bread

Blueberry lemon flavored sourdough bread is fruity and bright. Fresh blueberries add bursts of sweetness against zesty lemon.

Great for brunch, picnics, or dessert. You’ll love the moist crumb and fruity pockets. The aroma is fresh and summery when sliced.

Ingredients

• 500 g (about 4 cups) bread flour
• 335 g (1 1/3 cups) water, room temperature
• 100 g (1/2 cup) active sourdough starter (100% hydration)
• 10 g (2 tsp) fine sea salt
• 70 g (1/3 cup) sugar
• 250 g (about 1 1/2 cups) fresh blueberries (or frozen, thawed and drained)
• Zest of 1 lemon
• 2 tbsp lemon juice
• 40 g (3 tbsp) unsalted butter, softened
• 1 tsp vanilla extract
• Cornstarch to toss blueberries (1 tbsp) to prevent bleeding

Instructions

1. Toss blueberries with 1 tbsp cornstarch. Set aside.
2. Mix 335 g water, 100 g starter, and 500 g flour. Rest 30 minutes.
3. Add 70 g sugar, 40 g butter, lemon zest, 2 tbsp lemon juice, and 1 tsp vanilla. Mix.
4. Add 10 g salt and combine. Gently fold in blueberries.
5. Do stretch-and-folds every 30 minutes for 2 hours.
6. Bulk ferment until slightly risen and bubbly, about 3–4 hours.
7. Shape into a loaf, place in pan or banneton, and proof 1–2 hours or refrigerate 8–12 hours.
8. Preheat oven to 425°F (218°C) for loaf pan or 475°F (246°C) for Dutch oven. Bake 35–40 minutes (pan) or covered 20 min + uncovered 18–22 min for Dutch oven.
9. Check internal temp 200–205°F (93–96°C) and cool at least 1 hour before slicing.

How to Serve It

Serve with mascarpone, butter, or honey. Garnish with fresh blueberries and lemon zest. Pairs nicely with yogurt, coffee, or brunch salads. Store wrapped in the fridge for 3 days or freeze slices. Make ahead by creating the dough a day early and refrigerating for a slow proof.

9. Focaccia-Style Rosemary Sea Salt Sourdough

This focaccia-style rosemary sea salt flavored sourdough blends airy pockets with olive oil richness. The top is dimpled and fragrant with rosemary and coarse salt.

It’s ideal for sharing at parties or as sandwich bread. You’ll love the crunchy edges and pillowy interior. The olive oil aroma is mouthwatering.

Ingredients

• 500 g (about 4 cups) bread flour
• 420 g (1 3/4 cups) water, room temperature (high hydration)
• 150 g (2/3 cup) active sourdough starter (100% hydration)
• 12 g (2 tsp) fine sea salt
• 60 g (1/4 cup) olive oil, plus more for drizzling
• 2 tbsp fresh rosemary, chopped
• 2 tsp coarse sea salt for topping
• 1 tsp garlic powder (optional)
• 1 tbsp honey
• Cornmeal for the pan

Instructions

1. Mix 420 g water and 150 g starter, then add 500 g flour. Stir until sticky. Rest 30 minutes.
2. Add 12 g salt, 60 g olive oil, 1 tbsp honey, and 1 tsp garlic powder. Mix until incorporated.
3. Do stretch-and-folds in the bowl every 30 minutes for 2 hours (4 folds).
4. Transfer dough to an oiled 9×13-inch or half-sheet pan dusted with cornmeal. Gently stretch to fit, keeping lots of bubbles.
5. Cover and bulk ferment in the pan until bubbly and almost doubled, about 2–3 hours.
6. Dimple dough with oily fingertips, drizzle extra olive oil, sprinkle rosemary and 2 tsp coarse sea salt.
7. Preheat oven to 450°F (232°C). Bake 20–25 minutes until golden brown and edges crisp.
8. Check doneness by golden color and a light hollow sound.
9. Cool 10–15 minutes in the pan before cutting.

How to Serve It

Cut into large squares and serve with extra virgin olive oil and balsamic. Garnish with more rosemary or flaky sea salt. Pairs well with soups, salads, or grilled meats. Store wrapped at room temp for 1–2 days or reheat slices. Make ahead and reheat before serving to restore crisp edges.

10. Pumpkin Spice Flavored Sourdough Loaf

Pumpkin spice flavored sourdough bread is cozy and aromatic. Pumpkin puree keeps the crumb moist while warm spices give that autumn feel.

Perfect for seasonal breakfasts or dessert. You’ll enjoy a soft texture and spiced aroma. The loaf pairs well with coffee and cream cheese.

Ingredients

• 500 g (about 4 cups) bread flour
• 330 g (1 1/3 cups) water, room temperature
• 150 g (2/3 cup) active sourdough starter (100% hydration)
• 10 g (2 tsp) fine sea salt
• 200 g (about 3/4 cup) pumpkin puree (not pumpkin pie filling)
• 80 g (1/3 cup) brown sugar
• 1 tbsp cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground ginger
• 3 tbsp unsalted butter, softened
• Optional: 50 g (1/2 cup) chopped pecans

Instructions

1. Mix 330 g water, 150 g starter, and 500 g flour until combined. Rest 30 minutes.
2. Add pumpkin puree, brown sugar, 3 tbsp butter, and spices. Mix well.
3. Add 10 g salt and knead until dough becomes soft and slightly sticky.
4. Fold in chopped pecans if using.
5. Perform stretch-and-folds every 30 minutes for 2 hours.
6. Bulk ferment until puffy, about 3–4 hours.
7. Shape into a loaf and place in a pan or banneton. Proof 1–2 hours or chill 8–12 hours.
8. Preheat oven to 425°F (218°C) or 475°F (246°C) for Dutch oven. Bake 35–40 minutes in loaf pan or covered 20 min + uncovered 18–22 min for boule. Internal temp 200–205°F (93–96°C).
9. Cool at least 1 hour before slicing to set crumb.

How to Serve It

Serve with cream cheese, honey, or spiced butter. Garnish with chopped pecans and a dusting of cinnamon. Pair with lattes or spiced cider. Store wrapped for 2–3 days or freeze slices. Make dough the night before and cold proof for easy morning baking.

11. Chocolate Chip Walnut Flavored Sourdough Bread

Chocolate chip walnut flavored sourdough bread is a dessert-style loaf with melty chocolate and crunchy walnuts. The crumb stays tender and slightly sweet.

Great for brunch, dessert, or kids’ snacks. You’ll love contrast between creamy chocolate and toasty walnut crunch. The loaf smells like warm chocolate when sliced.

Ingredients

• 500 g (about 4 cups) bread flour
• 320 g (1 1/3 cups) water, room temperature
• 120 g (1/2 cup) active sourdough starter (100% hydration)
• 10 g (2 tsp) fine sea salt
• 80 g (1/3 cup) sugar
• 180 g (1 cup) dark chocolate chips
• 100 g (1 cup) walnuts, toasted and chopped
• 40 g (3 tbsp) unsalted butter, softened
• 1 tsp vanilla extract
• Optional: 1 tbsp cocoa powder for deeper flavor

Instructions

1. Mix 320 g water, 120 g starter, and 500 g flour. Rest 30 minutes.
2. Add 80 g sugar, 40 g butter, 1 tsp vanilla, and optional cocoa. Mix.
3. Add 10 g salt and knead until smooth.
4. Fold in chocolate chips and chopped walnuts evenly.
5. Do stretch-and-folds every 30 minutes for 2 hours (4 folds).
6. Bulk ferment for 3–4 hours until bubbly and slightly risen.
7. Shape into a loaf, place in a pan or banneton, and proof 1–2 hours or refrigerate 8–12 hours.
8. Preheat oven to 425°F (218°C) (loaf pan) or 475°F (246°C) for Dutch oven. Bake 35–40 minutes in a loaf pan or covered 20 min + uncovered 18–22 min for Dutch oven until internal temp 200–205°F (93–96°C).
9. Cool at least 1 hour before slicing so chocolate sets.

How to Serve It

Serve slightly warm with butter or mascarpone. Garnish with extra walnuts or a dusting of powdered sugar. Pair with coffee or milk. Store in an airtight container at room temp for 2 days or in the fridge for up to 5 days. Freeze slices for longer storage.

12. Seeded Multi-Grain Honey Flavored Sourdough

This seeded multi-grain honey flavored sourdough combines hearty grains, seeds, and a touch of honey. The crumb is nutty and satisfying with a crunchy seeded crust.

It’s excellent for breakfast sandwiches or hearty toasts. You’ll enjoy a complex texture and mild sweetness. The seeds give great mouthfeel and visual appeal.

Ingredients

• 360 g (about 2 3/4 cups) bread flour
• 140 g (about 1 cup) whole wheat flour
• 375 g (1 1/2 cups) water, room temperature
• 120 g (1/2 cup) active sourdough starter (100% hydration)
• 12 g (2 tsp) fine sea salt
• 30 g (2 tbsp) honey
• 40 g (1/4 cup) mixed seeds (pumpkin, sunflower)
• 30 g (3 tbsp) flaxseed meal
• 30 g (3 tbsp) rolled oats
• 40 g (1/3 cup) sesame and poppy seed mix for topping
• 2 tbsp olive oil

Instructions

1. Mix 375 g water, 120 g starter, 360 g bread flour, and 140 g whole wheat flour until combined. Rest 30 minutes.
2. Add 12 g salt, 30 g honey, 2 tbsp olive oil, 40 g mixed seeds, 30 g flaxseed, and 30 g oats. Mix fully.
3. Do stretch-and-folds every 30 minutes for 2 hours (4 folds).
4. Bulk ferment until dough rises and shows bubbles, about 3–4 hours.
5. Shape into a boule. Brush lightly with water and press 40 g sesame/poppy mix onto the top.
6. Proof 1–2 hours at room temp or refrigerate 8–12 hours.
7. Preheat Dutch oven to 475°F (246°C). Score and bake covered at 450°F (232°C) for 20 minutes, then uncovered for 20–25 minutes until deep golden and internal temp 200–208°F (93–98°C).
8. Cool at least 1 hour before slicing to let crumb set.

How to Serve It

Slice and top with avocado, ricotta, or smoked salmon. Garnish with extra seeds and a drizzle of honey. Pairs with soups, salads, or strong cheeses. Store wrapped at room temp for 2–3 days or slice and freeze. Make dough the day before and cold-proof for convenience.

You now have a dozen creative flavored sourdough bread recipes to try. The variety covers sweet and savory, classic and seasonal, and everything in between. Pin the ones you want to bake first and save the list for hosting nights or relaxed weekends.

Which flavored sourdough bread will you bake for your next gathering? Share a photo with friends or pin this board so you can come back when your starter is bubbling. Happy baking — your guests are in for a tasty surprise.