25 Delicious Fall Sourdough Recipes You’ll Love

Autumn is the perfect season for baking, and nothing says fall quite like the warm, tangy aroma of sourdough rising in your kitchen.

From rustic loaves and soft rolls to spiced muffins and sweet treats, sourdough offers a versatile base that pairs beautifully with the flavors of the season—think pumpkin, apple, cinnamon, nuts, and cranberries.

Whether you’re a sourdough enthusiast looking for new ways to use your starter or simply seeking cozy fall recipes to enjoy with family and friends, this collection of 25 fall sourdough recipes will inspire your baking all season long.

From breakfast to dessert, each recipe celebrates the comforting flavors of autumn while showcasing the natural tang and texture that sourdough provides.

25 Delicious Fall Sourdough Recipes You’ll Love

Fall is the season for cozy flavors, and sourdough is the perfect canvas to capture them.

From breakfast muffins to dinner rolls, from sweet treats to savory breads, these 25 fall sourdough recipes bring the comfort and aroma of autumn right into your kitchen.

Whether you’re baking for a holiday gathering, enjoying a quiet morning with a cup of tea, or gifting homemade breads to loved ones, these recipes are sure to delight and inspire.

Grab your sourdough starter, embrace the season’s flavors, and let your kitchen fill with the joy of fall baking.

Apple Cinnamon Sourdough Bread

This fragrant loaf captures the essence of fall with tender bites of apple and warm cinnamon swirls woven through a rustic sourdough base.

The slow fermentation of sourdough balances the sweetness of the fruit while creating a chewy crust and moist interior that pairs perfectly with butter or honey.

Ingredients:

• 1 cup active sourdough starter (fed and bubbly)
• 1 ½ cups warm water
• 4 cups bread flour
• 2 tsp salt
• 2 tbsp honey
• 2 medium apples, peeled and diced
• 2 tsp ground cinnamon
• 2 tbsp brown sugar
• 1 tbsp melted butter (for brushing)

Instructions:

1. In a large mixing bowl, combine the starter, warm water, and honey. Stir until well blended.
2. Add flour and salt, mixing until a shaggy dough forms. Cover and let rest for 30 minutes.
3. Stretch and fold the dough every 30 minutes for 2 hours to build gluten strength.
4. On the final fold, gently incorporate diced apples, cinnamon, and brown sugar, ensuring even distribution.
5. Place the dough in a lightly greased bowl, cover, and allow to rise at room temperature for 6–8 hours, or until doubled in size.
6. Turn the dough onto a floured surface, shape into a round loaf, and place into a floured banneton or bowl lined with a towel.
7. Cover and refrigerate overnight for slow fermentation.
8. The next day, preheat your oven to 475°F (245°C) with a Dutch oven inside.
9. Score the loaf, place it into the hot Dutch oven, cover, and bake for 20 minutes. Remove the lid and bake another 20–25 minutes until deep golden.
10. Brush the top with melted butter as it cools for a glossy finish.

The apple cinnamon sourdough bread fills your kitchen with a cozy autumn aroma and tastes as comforting as it smells.

It’s perfect for breakfast toast, holiday gatherings, or simply paired with a warm mug of tea.

Pumpkin Sage Sourdough Rolls

Soft, pillowy, and fragrant with earthy sage, these pumpkin sourdough rolls are a fall-season favorite.

They bring a rich golden color to the table and make an ideal side for soups, stews, or Thanksgiving dinner.

Ingredients:

• ¾ cup active sourdough starter
• 1 cup pumpkin purée
• ½ cup warm milk
• 3 tbsp unsalted butter, melted
• 3 ½ cups bread flour
• 2 tbsp brown sugar
• 2 tsp salt
• 1 tsp ground nutmeg
• 1 tsp ground cinnamon
• 2 tsp dried sage (or 1 tbsp fresh, finely chopped)

Instructions:

1. In a large bowl, combine sourdough starter, pumpkin purée, warm milk, melted butter, and sugar. Stir well.
2. Mix in flour, salt, cinnamon, nutmeg, and sage until a sticky dough forms.
3. Cover and let rest for 30 minutes. Perform three rounds of stretch-and-fold at 30-minute intervals.
4. Allow dough to bulk ferment for 6–8 hours at room temperature until doubled.
5. Turn dough onto a floured surface and divide into 10–12 equal pieces. Shape into smooth rolls.
6. Arrange rolls in a greased baking dish, leaving slight gaps between them. Cover and refrigerate overnight.
7. The next day, remove from the fridge and let rolls come to room temperature (about 1–2 hours).
8. Preheat oven to 375°F (190°C). Bake rolls for 25–30 minutes, until golden brown.
9. Brush tops with melted butter and a sprinkle of sea salt before serving.

These golden pumpkin sage sourdough rolls are irresistibly soft with a hint of autumn spices.

They complement hearty fall meals and taste even better when slathered with herb butter.

Cranberry Walnut Sourdough Loaf

A beautiful artisan loaf packed with tart cranberries and crunchy walnuts, this sourdough is the perfect balance of sweet, nutty, and tangy flavors.

It’s festive enough for a holiday table yet simple enough to bake on a crisp fall weekend.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water
• 4 cups bread flour
• 2 tsp salt
• 1 tbsp maple syrup
• 1 cup dried cranberries (soaked in warm water for 15 minutes)
• 1 cup chopped walnuts

Instructions:

1. In a large bowl, combine starter, warm water, and maple syrup. Stir until dissolved.
2. Add flour and salt, mixing into a rough dough. Cover and let rest 30 minutes.
3. Stretch and fold the dough every 30 minutes for 2 hours. On the final fold, add soaked cranberries and walnuts, distributing evenly.
4. Place dough in a covered bowl and bulk ferment for 6–8 hours until doubled.
5. Turn dough onto a floured surface, shape into a round or oval loaf, and place in a floured banneton.
6. Cover and refrigerate overnight.
7. The next day, preheat oven to 475°F (245°C) with a Dutch oven inside.
8. Score the loaf, transfer into the hot Dutch oven, and bake covered for 20 minutes. Remove lid and bake another 25–30 minutes until crusty and browned.
9. Cool at least one hour before slicing.

This cranberry walnut sourdough loaf is a show-stopper, bursting with flavor and texture.

It’s delicious with cheese, roasted meats, or simply toasted with butter on a chilly fall morning.

Butternut Squash Sourdough Focaccia

This golden focaccia combines the sweet earthiness of roasted butternut squash with the airy chew of sourdough.

Topped with caramelized onions, herbs, and olive oil, it’s an autumn delight that works as an appetizer, side dish, or even the base for sandwiches.

Ingredients:

• 1 cup active sourdough starter
• 1 ¾ cups warm water
• 4 ½ cups bread flour
• 2 tsp salt
• 3 tbsp olive oil (plus more for topping)
• 1 ½ cups roasted butternut squash cubes
• 1 large onion, caramelized
• 2 tsp fresh rosemary, chopped
• Flaky sea salt for garnish

Instructions:

1. Mix sourdough starter, warm water, and flour in a large bowl until a sticky dough forms. Cover and let rest for 30 minutes.
2. Add salt and olive oil, then perform stretch-and-folds over 2 hours at 30-minute intervals.
3. Bulk ferment the dough at room temperature for 6–8 hours until doubled.
4. Transfer dough to an oiled sheet pan and gently stretch to fit. Cover and refrigerate overnight.
5. The next day, remove from fridge, drizzle with olive oil, and dimple the dough with your fingers.
6. Top with roasted squash, caramelized onion, rosemary, and flaky salt.
7. Bake at 450°F (230°C) for 25–30 minutes until golden and crisp around the edges.
8. Let cool slightly before slicing.

The sweet squash, fragrant rosemary, and tangy sourdough base make this focaccia a stunning centerpiece for fall gatherings or a flavorful snack on its own.

Spiced Pear Sourdough Muffins

These tender sourdough muffins showcase juicy fall pears, warm spices, and a hint of tang from the starter.

Moist and aromatic, they’re perfect for breakfast, brunch, or a cozy afternoon treat.

Ingredients:

• ½ cup active sourdough starter (discard works too)
• 1 ½ cups all-purpose flour
• ½ cup whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ½ cup brown sugar
• 2 large eggs
• ½ cup melted butter
• ½ cup buttermilk
• 1 tsp vanilla extract
• 2 ripe pears, peeled and diced
• ½ cup chopped pecans (optional)

Instructions:

1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flours, baking powder, baking soda, salt, and spices.
3. In another bowl, combine starter, eggs, sugar, butter, buttermilk, and vanilla.
4. Gently fold wet ingredients into the dry mixture until just combined.
5. Stir in diced pears and pecans.
6. Divide batter into muffin cups, filling each about ¾ full.
7. Bake for 20–25 minutes, until tops are golden and a toothpick comes out clean.
8. Cool slightly before serving warm.

These spiced pear sourdough muffins are moist, flavorful, and wonderfully aromatic.

They capture the coziness of fall in every bite and are great for sharing.

Maple Pecan Sourdough Pancakes

Fluffy, nutty, and slightly tangy, these sourdough pancakes are infused with maple syrup and crunchy pecans.

They make a decadent fall breakfast, especially when drizzled with extra syrup and topped with whipped cream.

Ingredients:

• 1 cup sourdough starter (discard works perfectly)
• 1 cup all-purpose flour
• 1 cup buttermilk
• 2 tbsp maple syrup
• 1 large egg
• 2 tbsp melted butter
• 1 tsp baking soda
• ½ tsp salt
• ½ cup chopped pecans
• Maple syrup for serving

Instructions:

1. In a large bowl, whisk together starter, flour, buttermilk, and maple syrup. Let rest for 30 minutes to allow flavors to meld.
2. Stir in egg, melted butter, salt, and baking soda until batter is smooth and slightly bubbly.
3. Fold in chopped pecans.
4. Heat a skillet or griddle over medium heat and lightly grease with butter.
5. Pour ¼ cup of batter per pancake and cook until bubbles form on the surface, then flip and cook until golden brown.
6. Keep warm until all pancakes are cooked.
7. Serve stacked high with maple syrup and extra pecans on top.

These maple pecan sourdough pancakes are a fall breakfast indulgence, bringing together rich autumn flavors with the light tang of sourdough.

They’re sure to become a weekend favorite.

Caramelized Onion & Thyme Sourdough

This savory sourdough loaf is layered with the deep sweetness of caramelized onions and the earthy aroma of fresh thyme.

It’s a rustic bread that pairs beautifully with soups, cheeses, or roasted meats, making it a perfect centerpiece for fall dinners.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water
• 4 cups bread flour
• 2 tsp salt
• 1 tbsp olive oil
• 2 large onions, thinly sliced
• 1 tbsp butter
• 1 tsp sugar
• 2 tbsp fresh thyme leaves

Instructions:

1. In a skillet, heat butter and olive oil over medium heat. Add onions and sugar, cooking slowly until caramelized (about 25 minutes). Set aside to cool.
2. In a bowl, mix starter, warm water, and flour into a shaggy dough. Let rest 30 minutes.
3. Add salt and fold into the dough. Perform stretch-and-folds over 2 hours.
4. On the last fold, incorporate caramelized onions and thyme evenly.
5. Bulk ferment 6–8 hours until doubled.
6. Shape into a round loaf and place in a floured banneton. Refrigerate overnight.
7. Next day, preheat oven to 475°F (245°C) with a Dutch oven inside.
8. Score the loaf and bake covered for 20 minutes, then uncovered for 25–30 minutes.
9. Cool completely before slicing.

With its sweet onions and fragrant herbs, this sourdough loaf embodies fall flavors.

It’s a bread that can elevate any autumn meal and is especially delicious warm with butter.

Spiced Pumpkin Chocolate Chip Sourdough Cake

This moist sourdough cake is infused with pumpkin purée, warm spices, and dotted with gooey chocolate chips.

It’s a decadent fall dessert with a subtle tang that enhances the richness of the flavors.

Ingredients:

• ½ cup sourdough starter (discard works too)
• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp cinnamon
• ½ tsp ginger
• ¼ tsp cloves
• ½ tsp nutmeg
• ½ cup unsalted butter, melted
• 1 cup brown sugar
• 2 large eggs
• 1 cup pumpkin purée
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan.
2. In a bowl, whisk flour, baking powder, baking soda, salt, and spices.
3. In another bowl, combine starter, melted butter, sugar, eggs, pumpkin, and vanilla.
4. Fold wet ingredients into the dry until just combined.
5. Stir in chocolate chips.
6. Pour batter into the prepared pan and smooth the top.
7. Bake 35–40 minutes until a toothpick comes out clean.
8. Cool before slicing into squares.

Moist, spiced, and studded with chocolate, this pumpkin sourdough cake is fall comfort in dessert form.

It’s perfect for gatherings or as a sweet afternoon snack with coffee.

Rosemary Garlic Sourdough Knots

Soft and fragrant, these sourdough knots are infused with garlic and rosemary, baked until golden, and brushed with butter.

They’re elegant enough for a holiday table yet simple enough for a cozy weeknight dinner.

Ingredients:

• ¾ cup active sourdough starter
• 1 cup warm water
• 3 ½ cups bread flour
• 2 tsp salt
• 2 tbsp olive oil
• 2 tsp fresh rosemary, chopped
• 3 garlic cloves, minced
• 2 tbsp butter (for brushing)
• Flaky salt for topping

Instructions:

1. Mix starter, water, and flour in a bowl. Let rest 30 minutes.
2. Add salt, olive oil, rosemary, and garlic, kneading until smooth.
3. Perform stretch-and-folds every 30 minutes for 2 hours.
4. Let dough bulk ferment 6–8 hours until doubled.
5. Divide dough into 10–12 pieces, roll each into a rope, and tie into knots.
6. Place on a parchment-lined baking sheet, cover, and refrigerate overnight.
7. Next day, bring to room temp while oven preheats to 375°F (190°C).
8. Bake knots for 20–25 minutes until golden brown.
9. Brush with melted butter and sprinkle with flaky salt.

These rosemary garlic sourdough knots are buttery, aromatic, and irresistibly soft.

They’re an excellent fall side dish and pair perfectly with soups, stews, or roasted meats.

Harvest Grain Sourdough Boule

This hearty artisan loaf is packed with the rustic flavors of fall—whole grains, sunflower seeds, flax, and oats.

It has a nutty chew, tangy sourdough profile, and a beautiful golden crust, perfect for hearty autumn stews or toasted with jam.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water
• 3 ½ cups bread flour
• ½ cup whole wheat flour
• 2 tbsp rolled oats (plus extra for topping)
• 2 tbsp flax seeds
• 2 tbsp sunflower seeds
• 2 tsp salt
• 1 tbsp honey

Instructions:

1. In a bowl, mix starter, water, and honey until dissolved.
2. Add flours, oats, flax, and sunflower seeds, mixing to form a sticky dough. Let rest 30 minutes.
3. Add salt, then perform 3–4 stretch-and-folds over 2 hours.
4. Bulk ferment 6–8 hours at room temperature until doubled.
5. Shape into a round boule, roll the top in oats, and place in a floured banneton.
6. Refrigerate overnight.
7. Preheat oven to 475°F (245°C) with a Dutch oven inside.
8. Score the loaf, bake covered 20 minutes, then uncovered 25–30 minutes.
9. Cool fully before slicing.

Nutty, chewy, and rustic, this harvest sourdough boule is a bread that celebrates the flavors of fall.

It makes a nourishing base for sandwiches or hearty meals.

Apple Cider Sourdough Donuts

These tender sourdough donuts are infused with apple cider and fall spices, then dusted with cinnamon sugar.

They’re baked instead of fried, making them lighter yet still full of cozy autumn flavor.

Ingredients:

• ½ cup active sourdough starter (discard works too)
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 large egg
• ½ cup apple cider (reduced to ¼ cup for concentrated flavor)
• ¼ cup brown sugar
• ¼ cup unsalted butter, melted
• 1 tsp vanilla extract
• Cinnamon sugar for coating

Instructions:

1. Preheat oven to 350°F (175°C). Grease a donut pan.
2. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine starter, reduced apple cider, egg, sugar, melted butter, and vanilla.
4. Fold wet into dry until just combined.
5. Spoon batter into donut pan and smooth tops.
6. Bake 12–14 minutes until golden and springy.
7. While warm, brush lightly with butter and roll in cinnamon sugar.

Soft, spiced, and sweet, these apple cider sourdough donuts are a quintessential fall treat—perfect for autumn mornings with coffee or cider.

Cranberry Orange Sourdough Tea Loaf

This fragrant loaf is flavored with bright orange zest and studded with tart cranberries.

With a tender crumb and just the right tang from sourdough, it makes a lovely seasonal quick bread for breakfast or gifting.

Ingredients:

• ½ cup sourdough starter (discard works too)
• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup granulated sugar
• 2 large eggs
• ½ cup vegetable oil
• ½ cup orange juice
• 1 tbsp orange zest
• 1 cup fresh or dried cranberries

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a bowl, whisk flour, baking powder, baking soda, and salt.
3. In another bowl, combine starter, sugar, eggs, oil, orange juice, and zest.
4. Fold wet into dry, then gently stir in cranberries.
5. Pour into loaf pan and smooth top.
6. Bake 45–50 minutes until golden and a toothpick comes out clean.
7. Cool completely before slicing.

Bright, tangy, and fruity, this cranberry orange sourdough loaf brings festive fall flavor to the table.

It’s wonderful toasted with butter or served with tea.

Sweet Potato Sourdough Biscuits

These fluffy biscuits combine roasted sweet potato with tangy sourdough starter, creating a golden, tender bite full of autumn warmth.

They’re slightly sweet, incredibly soft, and pair beautifully with honey butter or savory fall stews.

Ingredients:

• ½ cup active sourdough starter (discard works too)
• 1 cup roasted sweet potato purée
• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 2 tbsp brown sugar
• 6 tbsp cold unsalted butter, cubed
• ½ cup buttermilk

Instructions:

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
2. In a bowl, whisk flour, baking powder, baking soda, salt, and brown sugar.
3. Cut in cold butter until mixture resembles coarse crumbs.
4. Add starter, sweet potato purée, and buttermilk, mixing just until dough comes together.
5. Turn onto a floured surface, pat into a 1-inch-thick round, and cut biscuits with a round cutter.
6. Place on baking sheet and bake 15–18 minutes until puffed and golden.
7. Serve warm with honey or butter.

These sweet potato sourdough biscuits are pillowy soft and flavorful, making them a cozy addition to any autumn meal or holiday feast.

Fig & Walnut Sourdough Loaf

This rustic sourdough is studded with chewy figs and crunchy walnuts, giving it a complex balance of sweet and nutty flavors.

It’s perfect for cheese boards, toasted with jam, or as a festive fall table centerpiece.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water
• 4 cups bread flour
• 2 tsp salt
• 1 tbsp honey
• 1 cup dried figs, chopped
• 1 cup walnuts, toasted and chopped

Instructions:

1. In a bowl, combine starter, warm water, and honey. Stir until dissolved.
2. Mix in flour and salt, forming a sticky dough. Rest 30 minutes.
3. Perform stretch-and-folds over 2 hours. On the final fold, add figs and walnuts.
4. Bulk ferment for 6–8 hours until doubled.
5. Shape into a boule and place in a floured banneton. Refrigerate overnight.
6. Preheat oven to 475°F (245°C) with a Dutch oven inside.
7. Score loaf, bake covered 20 minutes, then uncovered 25–30 minutes.
8. Cool completely before slicing.

The chewy figs and nutty crunch in this sourdough loaf create a bread that feels festive and indulgent—ideal for fall gatherings or holiday spreads.

Chai-Spiced Sourdough Coffee Cake

This soft, moist coffee cake is infused with chai spices and layered with a buttery streusel topping.

The sourdough starter adds depth, making it a fragrant and comforting fall bake for breakfast or dessert.

Ingredients:
For the cake:

• ½ cup sourdough starter (discard works too)
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon
• ½ tsp cardamom
• ¼ tsp ginger
• ¼ tsp cloves
• ½ cup sugar
• ½ cup butter, softened
• 2 large eggs
• ½ cup buttermilk
• 1 tsp vanilla extract

For the streusel:

• ½ cup brown sugar
• ½ cup flour
• 1 tsp cinnamon
• ¼ cup cold butter, cubed

Instructions:

1. Preheat oven to 350°F (175°C). Grease a square baking pan.
2. In a bowl, whisk flour, baking powder, baking soda, salt, and spices.
3. In another bowl, cream butter and sugar, then add eggs, starter, buttermilk, and vanilla.
4. Fold in dry ingredients until just combined.
5. In a small bowl, mix streusel ingredients with fingertips until crumbly.
6. Pour half the batter into pan, sprinkle with half the streusel, then add remaining batter and top with rest of streusel.
7. Bake 35–40 minutes until golden and a toothpick comes out clean.
8. Cool slightly before serving warm.

With its warming spices and crunchy streusel topping, this chai-spiced sourdough coffee cake is a comforting fall bake that pairs beautifully with hot tea or coffee.

Maple Pecan Sourdough Loaf

This golden, nutty loaf captures the essence of fall with earthy pecans and rich maple syrup blended into tangy sourdough.

It’s hearty yet subtly sweet, making it ideal for breakfast toast or as a side to autumn soups.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water
• 4 cups bread flour
• 2 tsp salt
• 3 tbsp maple syrup
• 1 cup pecans, toasted and chopped

Instructions:

1. Mix starter, water, and maple syrup in a large bowl. Stir in flour until a sticky dough forms. Let rest 30 minutes.
2. Add salt and begin stretch-and-folds every 30 minutes for 2 hours.
3. Incorporate toasted pecans on the final fold.
4. Bulk ferment 6–8 hours until dough is doubled.
5. Shape into a boule, place in a floured banneton, and refrigerate overnight.
6. Next day, preheat oven to 475°F (245°C) with Dutch oven inside.
7. Score loaf, bake covered 20 minutes, then uncovered 25–30 minutes.
8. Cool at least 1 hour before slicing.

With its nutty crunch and subtle maple sweetness, this sourdough loaf is a fall comfort food that feels both rustic and festive.

Cinnamon Swirl Sourdough Bread

This cozy loaf features ribbons of cinnamon sugar swirled into soft sourdough, filling every slice with warmth and sweetness.

It’s perfect toasted with butter or turned into indulgent French toast.

Ingredients:

• 1 cup active sourdough starter
• 1 ¼ cups warm milk
• 4 cups bread flour
• 2 tbsp honey
• 2 tsp salt
• 2 tbsp butter, softened

For the swirl:

• ¼ cup brown sugar
• 2 tsp cinnamon
• 1 tbsp butter, melted

Instructions:

1. In a bowl, mix starter, warm milk, honey, and flour until a dough forms. Let rest 30 minutes.
2. Add salt and softened butter, kneading gently. Perform 3–4 stretch-and-folds.
3. Bulk ferment 6 hours until doubled.
4. Roll dough into a rectangle, brush with melted butter, sprinkle with cinnamon-sugar mixture.
5. Roll up tightly into a loaf and place in a greased loaf pan. Cover and refrigerate overnight.
6. Next day, let dough warm up while preheating oven to 375°F (190°C).
7. Bake 35–40 minutes until golden and hollow-sounding.
8. Cool before slicing to reveal swirls.

This cinnamon swirl sourdough is sweet, soft, and irresistibly fragrant—making it a must-have autumn breakfast bread.

Pumpkin Spice Sourdough Cookies

Chewy, spiced, and rich with pumpkin flavor, these sourdough cookies have crispy edges and soft centers.

They’re an easy fall bake that makes great use of sourdough discard.

Ingredients:

• ½ cup sourdough discard
• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp ginger
• ¼ tsp nutmeg
• ¼ tsp cloves
• ½ cup butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 egg
• ½ cup pumpkin purée
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. In a bowl, whisk flour, baking soda, salt, and spices.
3. In another bowl, cream butter and sugars. Add egg, pumpkin, starter, and vanilla.
4. Fold in dry ingredients until just combined.
5. Drop spoonfuls of dough onto baking sheets.
6. Bake 12–14 minutes until edges are set and centers soft.
7. Cool on wire racks before serving.

These pumpkin spice sourdough cookies are chewy, fragrant, and full of cozy fall flavor.

They’re perfect for snacking, gifting, or enjoying with a hot drink.

Carrot Cake Sourdough Muffins

These moist muffins bring together the flavors of carrot cake with the tang of sourdough.

They’re spiced with cinnamon and nutmeg, packed with shredded carrots, and topped with a light glaze. Perfect for cozy fall mornings.

Ingredients:

• ½ cup sourdough discard
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• 2 large eggs
• ½ cup brown sugar
• ½ cup vegetable oil
• 1 cup shredded carrots
• ½ cup raisins or chopped walnuts (optional)

For glaze:

• ½ cup powdered sugar
• 2 tsp milk

Instructions:

1. Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
2. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk eggs, sugar, oil, and sourdough discard.
4. Fold dry ingredients into wet, then add carrots and raisins/walnuts.
5. Divide batter into muffin cups, filling ¾ full.
6. Bake 20–22 minutes until golden and springy.
7. Mix glaze ingredients and drizzle over cooled muffins.

These carrot cake sourdough muffins are warm, spiced, and satisfying—great for breakfast, snacks, or lunchbox treats.

Autumn Herb Sourdough Stuffing Bread

This savory loaf is seasoned with sage, rosemary, and thyme, echoing classic stuffing flavors.

It’s ideal as a table bread or can be cubed, toasted, and used for homemade stuffing at fall feasts.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water
• 4 cups bread flour
• 2 tsp salt
• 2 tbsp olive oil
• 2 tsp fresh sage, chopped
• 2 tsp rosemary, chopped
• 2 tsp thyme leaves

Instructions:

1. Mix starter, water, and flour until dough forms. Rest 30 minutes.
2. Add salt, oil, and herbs. Perform stretch-and-folds for 2 hours.
3. Bulk ferment 6–8 hours until doubled.
4. Shape into a boule, place in floured banneton, and refrigerate overnight.
5. Next day, preheat oven to 475°F (245°C) with Dutch oven inside.
6. Score loaf, bake covered 20 minutes, then uncovered 25 minutes.
7. Cool completely before slicing.

Herbaceous and aromatic, this sourdough loaf is a versatile fall bread—delicious on its own or as a base for festive stuffing.

Pear & Ginger Sourdough Tart

A rustic tart made with a sourdough pastry crust, layered with spiced pear slices and a touch of candied ginger.

It’s elegant yet simple, making it a wonderful dessert for autumn evenings.

Ingredients:
For crust:

• ½ cup sourdough discard
• 1 ½ cups all-purpose flour
• ½ tsp salt
• ½ cup cold butter, cubed
• 2–4 tbsp cold water

For filling:

• 3 ripe pears, thinly sliced
• 2 tbsp brown sugar
• 1 tsp cinnamon
• ½ tsp ground ginger
• 2 tbsp candied ginger, chopped

Instructions:

1. Make crust: Mix flour and salt, cut in butter until crumbly. Stir in discard and water until dough comes together. Chill 30 minutes.
2. Preheat oven to 375°F (190°C). Roll dough into a rustic circle and place on baking sheet.
3. Toss pears with sugar, cinnamon, ground ginger, and candied ginger.
4. Arrange pears on crust, leaving a border. Fold edges over fruit.
5. Bake 35–40 minutes until golden.
6. Cool slightly before slicing.

This pear and ginger sourdough tart is delicate, spiced, and full of fall charm.

It makes a beautiful seasonal dessert served warm with whipped cream or ice cream.

Harvest Spice Sourdough Loaf

This fragrant loaf combines the tang of sourdough with warm autumn spices like cinnamon, nutmeg, and allspice.

Perfectly soft inside with a crisp crust, it pairs wonderfully with butter, honey, or cream cheese for fall breakfasts.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water
• 4 cups bread flour
• 2 tsp salt
• 2 tbsp brown sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp allspice

Instructions:

1. Mix starter, water, and flour into a sticky dough. Rest 30 minutes.
2. Add salt, sugar, and spices. Perform stretch-and-folds every 30 minutes for 2 hours.
3. Bulk ferment 6–8 hours until doubled.
4. Shape into a boule and place in a floured banneton. Refrigerate overnight.
5. Preheat oven to 475°F (245°C) with Dutch oven inside.
6. Score and bake covered 20 minutes, then uncovered 25–30 minutes.
7. Cool completely before slicing.

A loaf bursting with cozy autumn spice, this harvest sourdough is perfect for breakfast or as a seasonal gift.

Spiced Pumpkin Sourdough Dinner Rolls

Soft, fluffy pumpkin rolls with a subtle hint of warm spices—ideal for family dinners and holiday spreads.

The sourdough adds light tang and structure for perfectly tender rolls.

Ingredients:

• ½ cup active sourdough starter
• 1 cup pumpkin purée
• ½ cup warm milk
• 3 ½ cups bread flour
• 2 tsp salt
• 2 tbsp sugar
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 3 tbsp butter, melted

Instructions:

1. Combine starter, pumpkin purée, and warm milk. Mix in flour, sugar, salt, cinnamon, and nutmeg to form dough. Rest 30 minutes.
2. Add melted butter and knead gently. Perform stretch-and-folds for 2 hours.
3. Bulk ferment 6 hours until doubled.
4. Divide dough into 12–15 portions, shape into rolls, place in greased baking pan. Cover and refrigerate overnight.
5. Preheat oven to 375°F (190°C). Bake rolls 20–25 minutes until golden.
6. Brush with melted butter while warm.

These spiced pumpkin sourdough rolls are tender, aromatic, and perfect alongside hearty fall soups or roasted meats.

Apple Walnut Sourdough Quick Bread

A moist and tender quick bread combining tart apples, crunchy walnuts, and a subtle sourdough tang.

It’s perfect for autumn breakfasts, snacks, or a sweet treat with tea or coffee.

Ingredients:

• ½ cup sourdough discard
• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ½ cup brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 cup grated apple
• ½ cup chopped walnuts
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. Whisk flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine eggs, oil, brown sugar, sourdough discard, and vanilla.
4. Fold dry ingredients into wet, then stir in apple and walnuts.
5. Pour batter into prepared pan and bake 45–50 minutes.
6. Cool before slicing.

Apple walnut sourdough bread is sweet, nutty, and tender, offering a delicious taste of fall in every slice.

Cranberry Almond Sourdough Scones

Flaky, buttery scones filled with tart cranberries and toasted almonds, with a hint of sourdough tang.

Perfect for breakfast or afternoon tea on a crisp autumn day.

Ingredients:

• ½ cup sourdough discard
• 2 cups all-purpose flour
• ¼ cup sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup cold butter, cubed
• ½ cup chopped almonds, toasted
• ½ cup dried cranberries
• ½ cup milk
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Mix flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs.
3. Stir in almonds and cranberries.
4. Mix sourdough discard, milk, and vanilla, then fold into dry ingredients to form dough.
5. Pat into a 1-inch-thick round and cut into wedges.
6. Bake 18–20 minutes until golden.
7. Cool slightly before serving.

Cranberry almond sourdough scones are flaky, flavorful, and perfect for enjoying with tea or coffee on a crisp fall morning.