Classic Sourdough English Muffins
Skillet-cooked sourdough English muffins with real nooks and crannies, made from a stiffer, lower-hydration dough than a typical loaf – split with a fork, never a knife.
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Classic Sourdough Pretzels
Golden, chewy classic sourdough pretzels from an easy dough you can also turn into bagels-naturally leavened, baking-soda boiled, bakery-worthy results.
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Classic Sourdough Bagels
Bagels were the recipe that convinced me sourdough could do more than loaves. This dough comes together…
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Sourdough Maple Pecan Sticky Buns
An overnight sourdough enriched dough baked upside-down over a real maple-pecan caramel, then flipped warm onto a platter – a genuine fall alternative to another cinnamon roll.
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Sourdough Discard Blueberry Lemon Sweet Rolls
Tender, same-day sourdough discard sweet rolls swirled with juicy blueberries and fresh lemon zest, finished with a thick lemon glaze while still warm.
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Yuzu Matcha Swirl Babka
A dramatic twisted babka filled with matcha and white chocolate, finished with a bright yuzu syrup and glaze – no starter required, just an overnight rest.
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Classic Overnight Cinnamon Rolls
Classic overnight cinnamon rolls with a thick cream cheese icing – all the shaping happens the night before, so morning-of is just bake and ice.
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Japanese Milk Bread Dinner Rolls (Shokupan Rolls)
Impossibly soft, faintly sweet Japanese milk bread rolls made with the tangzhong method – no sourdough starter, no overnight plan, just pillowy rolls in one afternoon.
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Sourdough Pumpkin Cinnamon Rolls
Pillowy sourdough rolls swirled with pumpkin, brown sugar, and warm fall spice, finished with a thick layer of cream cheese icing – the kind of Sunday bake that fills the whole kitchen with cinnamon.
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Sourdough Pumpkin Bread
A moist, deeply spiced quick bread made with real pumpkin and a scoop of sourdough starter or discard – the loaf that makes the house smell like fall the moment it hits the oven.
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Sourdough English Muffins
Griddle-cooked sourdough English muffins with a tender, milk-and-butter-enriched crumb full of classic nooks and crannies. A completely different dough from the bagels.
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Sourdough Cinnamon Rolls
Soft, gooey cinnamon rolls leavened slowly overnight with sourdough starter instead of commercial yeast – a weekend project that rewards patience with a very good Sunday morning.
