Sourdough

Sourdough Panzerotti (Pizza Pockets)

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We’ve had some fun lately experimenting with our Friday pizza meals. One fun development was making these “pizza pockets”, or Panzerottis. The kids loved making these with me, and especially watching them puff up in the oven!

The first few I made had some thin spots in the crust so they broke open and delicious cheese spilled out –or as my oldest said “It pooped out some cheese!”

What is the difference between a Panzerotti and a Calzone?

Panzerottis, or “pizza pockets/hot pockets” can be fried or baked, but are usually fried. They are smaller in size than Calzones, and can be made with a variety of ingredients. For this particular recipe, I made them in the oven, baked alongside a large pizza with similar toppings.

Calzones, or “pizza turnovers” are usually about the size of a medium pizza, folded or inverted on itself with the crust on the outside. Calzones are usually oven-baked, have a thicker crust and are served with a dipping sauce.

What is Sourdough?

Sourdough is made using a fermented mixture of flour and water, called the “starter”, and mixed with more water, flour, and usually salt. The dough naturally rises as it ferments during resting stages.

There is a lower amount of gluten in sourdough baking, which is why the dough needs to be “stretched” multiple times to help it expand and become fluffy.

A sourdough starter is a fermented mixture of flour and water. Every day it is “fed” usually equal parts water and flour by weight, and within several hours it becomes bubbly and doubled in size. This is called “active starter”. The “active” timing depends on your kitchen’s temperature and humidity, and also the feeding ratio of flour and water.

For more information on “Sourdoughing”, you can see THIS POST (Sourdough Bread).

Click HERE to get my easy Sourdough Pizza recipe!

How to Make Sourdough Panzerotti (Pizza Pockets)

Supplies Needed:

Ingredients:

Pizza Topping Ideas:

  • Cheese: Mozzarella and white cheddar are my favourites to use on pizza, but they are undoubtedly the most expensive part of the pizza. Where we live in the north, one 400g block costs around $10! We buy several blocks at a time when we are in the south and they go on sale, and if the expiry date is close, then the cheese intended for pizza goes directly into the freezer. Frozen cheese can tend to crumble a little when thawed, but that works just fine for pizza, right?!
  • Pizza sauce: You can use regular canned pizza sauce or also pasta sauce, it just won’t be as thick. (In a later post I’ll share my mother’s Garlic Cream Sauce for pizza!)
  • Meat: If we have a ham, chicken, beef roast, etc then I’ll cut off small cooked portions and put in freezer bags and label for pizza. I also use cooked bacon, kohlbassa and pepperoni and do the same thing.
  • Peppers: I love dehydrating peppers from the summer garden and using them year long on pizzas! They re-hydrate easily in a bowl of water for a few minutes prior to putting on the pizza.
  • Mushrooms: You can also dehydrate these, and rehydrate in water like the peppers. (it’s on my bucket list and I’ll share with you how it turns out!)
  • Olives: these are easy to buy canned and sliced.
  • Pineapple: We are one of those families that enjoys fruit on pizza! Easy to buy small cans of diced pineapple for northern storage or buy fresh, dice and freeze in portioned ziploc bags.
  • Herbs: It’s always nice to sprinkle some herbs on top at the end. Fresh herbs in the summer, and dried herbs in the winter (unless we are organized to grow some windowsill herbs year long!) Oregano, thyme, chives and rosemary are delicious sprinkled on pizza.
  • Other veggies: We have also used zucchini, vidalia onion, red onion and arugula.

Directions: Day One

1. Feed your sourdough starter in the morning

  • The starter I use is mostly made from all purpose flour and whole wheat flour. I feed it once a day: 3 tablespoons of flour and 2 tablespoons of lukewarm water (well water or distilled water). After a good stir, it rests in a warm area of the kitchen and within 8-10 hours is ready. See above for more details on the starter.
  • If your kitchen is warmer, than your starter may take less time to activate. You could feed your starter in the early afternoon instead to keep with this recipe’s timing.

2. Mix your Dough in the Evening

  • Mix your active starter with the water and set aside. At this point if the measured starter floats on top of the measured water, you know it’s going to be a great rising pizza dough! Sometimes my timing has been a little off due to life getting crazy, and my starter doesn’t float (even though it looked bubbly and risen in the starter jar). If this happens to you, just add another 1-2 tablespoons of starter and it should still rise good.
  • Mix the flour and salt together in a larger bowl, then add the wet ingredients and stir together until it forms a sticky ball. I find it easier to finish mixing it with my hands. If it is dry, resist the urge to add any water! Cover with beeswax cover, plastic wrap or towel and heavy plate and rest for 30 minutes.
  • I have made this recipe with spelt, whole wheat and all purpose flour, with similar results for each. Add a little more flour for spelt and whole wheat, or mix with all purpose to lighten it up a little. These pictures were done using freshly milled whole wheat flour, which can be more grainy in texture than all purpose flour.

3. Stretch & Fold: 1st Way

  • Wet one hand and gently loosen dough from edges of bowl. Take a handful of dough from the top of the bowl and pull towards you *See picture. Turn bowl 1/4 turn and repeat for a total of 4 stretch & folds to complete circle.
  • Cover and rest 20 minutes
  • Repeat stretch & fold full circle
  • Cover and rest 20 minutes
  • Repeat stretch & fold full circle
  • Cover and rest overnight 10-12 hours.

Directions: Day Two

1. The next morning, lift & fold: 2nd way

  • Wet both hands and loosen dough from edges of bowl. Using both hands, pick up dough from middle and let it droop over the sides of your hands. *See picture. Gently lower into bowl and let it fold on top of itself. Turn bowl 1/4 turn and repeat for total of 4 to complete full circle.
  • Note: If it is stiff at first, you can pick it up and gently stretch a little with your wet hands to encourage the gluten. *See picture.
  • Cover and rest 20 minutes
  • Repeat lift & fold full circle
  • Cover and rest 20 minutes

2. Shape and Stuff

  • Preheat oven to 425 degrees fahrenheit.
  • Separate the dough into 2″ balls. Roll out into 6-9″ diameter circles.
  • Cover the top with pizza sauce, or whatever sauce you like, leaving a 1/2-1″ edging around.
  • Fill one half of the dough with pizza toppings.

  • Fold over dough and press edges firmly with a fork.
  • Place on parchment covered baking sheets.
  • Cover dough with egg yolks and sprinkle with any seasonings or herbs.

3. Bake the Panzerotti

  • Bake the panzerottis for 12-18 minutes until crust is cooked and golden brown.
  • Let cool for a few minutes before biting into!

Other Soups and Entrees to Check Out:

Hi, I’m Jessie!

I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

Read more about my story HERE.

Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

Recent posts from Northbird:

Sourdough Panzerottis

  • Servings: 16-18 panzerottis
  • Difficulty: Easy
  • Print

Homemade Panzerottis (Pizza Pockets)


Supplies Needed:

  • Mixing bowl and spoon
  • Measuring cups
  • Teaspoon & tablespoon
  • Beeswax cover, plastic wrap or clean tea towel
  • 2-3 Baking sheets
  • Rolling pin
  • Oil brush
  • Pizza cutter


    • Ingredients:

  • 1/3 cup active sourdough starter
  • 1 + 3/4 cup water, lukewarm
  • 4 cups all purpose flour
  • 2 teaspoons sea salt, finely ground



    • Please Note: This recipe takes two days to make.

    Directions: Day One



    1. Feed Your Starter In the Morning

    • The starter I use is mostly made from all purpose flour and whole wheat flour. I feed it once a day: 3 tablespoons of flour and 2 tablespoons of lukewarm water (well water or distilled water). After a good stir, it rests in a warm area of the kitchen and within 8-10 hours is ready. See above for more details on the starter
    • If your kitchen is warmer, than your starter may take less time to activate. You could feed your starter in the early afternoon instead to keep with this recipe’s timing.

    2. Mix your Dough in the Evening

    • Mix your active starter with the water and set aside. At this point if the measured starter floats on top of the measured water, you know it’s going to be a great rising pizza dough! Sometimes my timing has been a little off due to life getting crazy, and my starter doesn’t float (even though it looked bubbly and risen in the starter jar). If this happens to you, just add another 1-2 tablespoons of starter and it should still rise good.
    • Mix the flour and salt together in a larger bowl, then add the wet ingredients and stir together until it forms a sticky ball. I find it easier to finish mixing it with my hands. If it is dry, resist the urge to add any water! Cover with beeswax cover or plastic wrap and rest for 30 minutes.
    • I have made this recipe with spelt, whole wheat and all purpose flour, with similar results for each. Add a little more flour for spelt and whole wheat, or mix with all purpose to lighten it up a little.

    3. Stretch & Fold: 1st Way

    • Wet one hand and gently loosen dough from edges of bowl. Take a handful of dough from the top of the bowl and pull towards you *See picture. Turn bowl 1/4 turn and repeat for a total of 4 stretch & folds to complete circle.
    • Cover and rest 20 minutes.
    • Repeat stretch and fold full circle.
    • Cover and rest 20 minutes.
    • Repeat stretch and fold full circle.
    • Cover and rest overnight 10-12 hours.

    Directions: Day Two


    1. Lift & Fold: 2nd Way

    • Wet both hands and loosen dough from edges of bowl. Using both hands, pick up dough from middle and let it droop over the sides of your hands. *See picture. Gently lower into bowl and let it fold on top of itself. Turn bowl 1/4 turn and repeat for total of 4 to complete full circle.
    • Note: If it is stiff at first, you can pick it up and gently stretch a little with your wet hands to encourage the gluten. *See picture.
    • Cover and rest 20 minutes
    • Repeat 2nd way of stretch & fold full circle
    • Cover and rest 20 minutes

    2. Shape and Stuff

    • Preheat oven to 425 degrees fahrenheit.
    • Separate the dough into 2″ balls. Roll out into 6-9″ diameter circles.
    • Cover the top with pizza sauce, or whatever sauce you like, leaving a 1/2-1″ edging around.
    • Fill one half of the dough with pizza toppings.
    • Fold over dough and press edges firmly with a fork.
    • Place on parchment covered baking sheets.
    • Cover dough with egg yolks and sprinkle with any seasonings or herbs.

    3. Bake the Panzerottis

    • Bake the panzerottis for 15-18 minutes until crust is crispy and golden brown.
    • Let cool for a few minutes before biting into!

    Nutrition


    For approximately 1 Panzerotti, crust only: 121.6 calories; 1 g fat; 23.8 g carbohydrates;
    3.2 g protein; 290 mg sodium.

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    Sourdough Cheesy Bagels

    Northbird1 Comment

    Find Northbird on social media:

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

    Jump To Recipe

    Return to “Sourdough”

    Where do Bagels originate from?

    The common bagel is thought to have originated in Poland and other Eastern European countries around the 1600s. Later in the mid 1800s, Jewish immigrants brought the “bagel” with them to the United States and Canada.

    After this, the classic bagel became increasingly popular and a part of our western cuisine. The varying types of bagels we see today originate from the different communities that the Jewish and European immigrants came from.

    The root dough recipe is very similar to that of soft pretzels, and you can easily mix one batch of dough to produce both bagels and soft pretzels. I have done this a few times, since each family member has their particular favourites!

    My daughter L had a lot of fun making these bagels with her two cousins A & M.

    It was a great homeschooling activity and they loved shaping the bagels and picking what flavours they wanted to make (and eat later!)

    We will soon share recipes for the other types of bagels that the girls and I came up with that day, using the same easy dough recipe!

    What is Sourdough?

    Sourdough is made using a fermented mixture of flour and water, called the “starter”, and mixed with more water, flour, and usually salt. The dough naturally rises as it ferments during resting stages. There is a lower amount of gluten in sourdough baking, which is why the dough needs to be “stretched” multiple times to help it expand and become fluffy.

    Are you new to Sourdough? Click HERE for a little more “starter” information found on my post “How to Make Sourdough Bread”.

    Is Sourdough Good For You?

    Sourdough is easier to digest than other traditional yeasted baking. The fermenting that takes place while making sourdough baking produces amino acids, which in turn produces enzymes that help to break down proteins and lower the overall gluten levels in the sourdough products (making it easier to digest).

    Whole grain sourdough products have a lower glycemic index than other types of bread, (specifically white flour baking) that have been processed and are packed full of preservatives. This means that sourdough baking has less of a glycemic spike, and more of a gradual release on the glycemic scale, making it a healthier option for those struggling with balancing blood sugar levels.

    Sourdough breads and baked goods contain higher levels of protein, fibre and nutrients than most traditional yeasted baking.

    • Sourdough baking still contains many of the natural nutrients that are processed out of the majority of other kinds of breads and baked goods.
    • Sourdough contains lower levels of phytate, which helps your body to absorb the nutrients easier than other breads.
    • Whole grain sourdough is considered a high-fiber food, which feeds the good bacteria in your gut and digestive system.
    • Common vitamins and minerals found in sourdough baking: Calcium, Iron, Manganese, B1-B6, B12, Potassium, Magnesium, Folate, Niacin, Zinc, Thiamin, Riboflavin, Selenium, Phosphorus, and Vitamin E.

    Other Bagel Recipe Variations:

    Use this one recipe to make many more kinds of bagels! Just omit the cheese and add the extra ingredients right before the dough is ready to be shaped into bagels. I’ll post more bagel recipes when I can, but until then have fun experimenting and trying some of these out!

    • Blueberry Bagels
    • Cinnamon Bagels
    • Cranberry Bagels
    • Chocolate Bagels (yessssss!)
    • Poppy-seed Bagels
    • Sesame Seed Bagels
    • Everything Bagels
    • Apple Cinnamon Bagels
    • Gingerbread Bagels
    • Cinnamon Raisin Bagels

    How to Make Cheesy Sourdough Bagels

    Supplies Needed:

    Ingredients:

    Dough

    Water Bath

    Topping

    • 1 egg
    • 1 cup grated cheese

    Directions:

    1. Mix your active sourdough starter with the water and honey. Mix the sea salt and flour together and add to the wet mixture. Mix all together well.

    2. Cover with a beeswax food cover or a towel and plate over bowl and let rest overnight or for 8-10 hours. Dough will be moist and spongy and will have doubled in size.

    3. Add 1 cup of cheese to bowl and work it into the dough. Knead dough on floured surface for 2 minutes until it is a soft dough ball. Form it into a “log” and divide and cut into 12 pieces.

    4. Form each piece into a flattened “ball” then poke fingers through the middle to create a hole.

    5. Place on parchment-covered baking sheet and cover with a tea towel. Let rest for 1 hour. (Note that at this stage the bagels will expand and puff up, so thinner is good prior to resting. You can always gently stretch them before putting in the water bath too.)

    6. Preheat oven to 425 degrees Fahrenheit.

    7. Boil 6 cups of water in a large pot and add baking soda and sugar. When it is a rolling boil, add 3-4 bagels gently with a large slotted spoon.

    8. Set the timer for 30 seconds, then turn them over for another 30 seconds on the other side. Transfer them back to the baking sheet.

    9. When all the bagels are back on the baking sheets, whisk up an egg and paint the bagels with a cooking brush. Put generous amount of shredded cheese on top (We like to use a nice cheddar, but have also used marble and mozzarella).

    10. Bake the bagels on the middle rack in oven for 14-16 minutes or until golden brown on top and bottom and cheese starts to bubble. Let cool on baking sheets or rest at least 10 minutes before biting into. Enjoy!

    11. Store at room temperature for 5 days in an airtight container, or freeze for up to three months in a freezer bag. Thaw in fridge then warm in the oven to freshen them up.

    Enjoyed this recipe?

    You can turn this Cheesy Sourdough Bagel Recipe into a Sourdough Soft Pretzel Recipe! Click HERE to learn how to shape the pretzels and how to add additional ingredients to make many more types of pretzels!

    Other Tasty Sourdough Recipes to Check Out!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Cheesy Sourdough Bagels

    • Servings: 12 Bagels
    • Difficulty: Easy
    • Print

    Soft and Cheesy Sourdough Bagel Recipe


    Supplies Needed:

  • Mixing bowl & spoon
  • Measuring cups
  • Teaspoon & tablespoon
  • Beeswax cover or plastic wrap
  • 2 baking sheets
  • Parchment paper
  • Whisk
  • Tea towels
  • Cooking brush
  • Large pot
  • Slotted spoon


    • Ingredients: Dough

  • 1/3 cup active sourdough starter (*New to Sourdough? Click HERE for more “starter” information)
  • 1 + 1/2 cups water
  • 2 Tablespoons honey
  • 1 3/4 teaspoon sea salt, finely ground
  • 4 cups all purpose flour
  • 1 cup grated cheese


    • Ingredients: Water Bath

  • 6 cups water
  • 2 tablespoons baking soda
  • 1 tablespoon sugar


    • Ingredients: Topping

    • 1 egg
    • 1 cup grated cheese

    Directions:

    1. Mix your active sourdough starter with the water and honey. Mix the sea salt and flour together and add to the wet mixture. Mix all together well.
    2. Cover with a beeswax food cover or a towel and plate over bowl and let rest overnight or for 8-10 hours. Dough will be moist and spongy and will have doubled in size.
    3. Add 1 cup of cheese to bowl and work it into the dough. Knead dough on floured surface for 2 minutes until it is a soft ball. Form it into a “log” and divide and cut into 12 pieces.
    4. Form each piece into a flattened “ball” then poke fingers through the middle to create a hole.
    5. Place on parchment-covered baking sheet and cover with a tea towel. Let rest for 1 hour. (Note that at this stage the bagels will expand and puff up, so thinner is good prior to resting. You can always gently stretch them before putting in the water bath too.)
    6. Preheat oven to 425 degrees fahrenheit.
    7. Boil 6 cups of water in a large pot and add baking soda and sugar. When it is a rolling boil, add 3-4 bagels gently with a large slotted spoon.
    8. Set the timer for 30 seconds, then turn them over for another 30 seconds on the other side. Transfer them back to the baking sheet.
    9. When all the bagels are back on the baking sheets, whisk up an egg and paint the bagels with a cooking brush. Put generous amount of shredded cheese on top (We like to use a nice cheddar, but have also used marble and mozzarella).
    10. Bake the bagels on middle rack in oven for 14-16 minutes or until golden brown on top and bottom and cheese has started to bubble. Let cool on baking sheets or rest at least 10 minutes before biting into!
    11. Store at room temperature for 5 days in an airtight container, or freeze for up to three months in a freezer bag. Thaw in fridge then warm in the oven to freshen them up.

    Nutrition


    Per 1 Cheesy Bagel: 249 calories; 7.1 g fat; 36.6 g carbohydrates;
    9.2 g protein.

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    Sourdough Soft Pretzels

    Northbird4 Comments

    Find Northbird on social media:

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

    Jump To Recipe Card

    Return to “Sourdough”

    What is Sourdough?

    Sourdough is made using a fermented mixture of flour and water, called the “starter”, and mixed with more water, flour, and usually salt. The dough naturally rises as it ferments during resting stages.

    There is a lower amount of gluten in sourdough baking, which is why the dough needs to be “stretched” multiple times to help it expand and become fluffy.

    Is Sourdough Good For You?

    Sourdough is easier to digest than other traditional yeasted baking. The fermenting that takes place while making sourdough baking produces amino acids, which in turn produces enzymes that help to break down proteins and lower the overall gluten levels in the sourdough products (making it easier to digest).

    Whole grain sourdough products have a lower glycemic index than other types of bread, (specifically white flour baking) that have been processed and are packed full of preservatives. This means that sourdough baking has less of a glycemic spike, and more of a gradual release on the glycemic scale, making it a healthier option for those struggling with balancing blood sugar levels.

    Sourdough breads and baked goods contain higher levels of protein, fibre and nutrients than most traditional yeasted baking.

    • Sourdough baking still contains many of the natural nutrients that are processed out of the majority of other kinds of breads and baked goods.
    • Sourdough contains lower levels of phytate, which helps your body to absorb the nutrients easier than other breads.
    • Whole grain sourdough is considered a high-fiber food, which feeds the good bacteria in your gut and digestive system.
    • Common vitamins and minerals found in sourdough baking: Calcium, Iron, Manganese, B1-B6, B12, Potassium, Magnesium, Folate, Niacin, Zinc, Thiamin, Riboflavin, Selenium, Phosphorus, and Vitamin E.

    Where Did Pretzels Originate From?

    The ancestry of the soft pretzel can be found dating back to 610 AD. An Italian monk was recorded to have made a tasty, twisted dough incentive for little children learning their prayers, and calling it a “Pretiola“.

    However, the soft pretzel is more commonly thought to have come from southern Germany, where it began raising popularity around 1200 AD and it’s traditional twisted shape began to form in bakeries.

    In the Catholic Church, the three intertwined holes in the soft pretzel were thought to represent a reminder for the Holy Trinity. Soft pretzels were made during Lent that only consisted of: flour, water and salt, because catholics could not eat any eggs, dairy or lard at Lent. At Easter, (in some areas of Europe) soft pretzels were hidden and found instead of an Easter egg hunt.

    Today, the soft pretzel is thought of as a good luck symbol, and also a “tying the knot” symbol used at weddings.

    Creative Soft Pretzel Ideas:

    Use this one basic recipe to make many more kinds of pretzels! Just add the extra ingredients right before shaping and twisting into pretzels. I’ll post more pretzel recipes when I can, but until then have fun experimenting and trying some of these out!

    • Cheesy Pretzels
    • Blueberry Pretzels
    • Cinnamon Pretzels
    • Cranberry Pretzels
    • Chocolate Pretzels
    • Poppy-seed Pretzels
    • Sesame Seed Pretzels
    • Apple Cinnamon Pretzels
    • Gingerbread Pretzels
    • Cinnamon Raisin Pretzels

    How to Make Sourdough Pretzels

    Supplies Needed:

    Ingredients:

    Dough

    Water Bath

    Egg wash

    • 1 egg
    • 1 teaspoon sea salt, larger granules for sprinkling

    Directions:

    1. Mix your active sourdough starter with the water and honey. Mix the sea salt and flour together and add to the wet mixture. Mix all together well.

    2. Cover with a beeswax food cover or a towel and plate over bowl and let rest overnight or for 8-10 hours. Dough will be moist and spongy and will have doubled in size.

    3. Knead dough on floured surface for 2 minutes until it is a soft dough ball. Form it into a “log” and divide and cut into 12 pieces.

    4. Roll out a dough piece with your hands until it resembles a long string. (Make sure to not use too much flour, it is good to keep it slightly sticky.) Shape dough “string” into the letter “U”, then take the end pieces and double twist them. Lastly, take the end pieces and fold them down (See pictures above for reference). Pinch the ends into the pretzel body (this is why you want the dough to not be too dry).

    5. Place on parchment-covered baking sheet and cover with a tea towel. Let rest for 1 hour. (Note that at this stage they will expand and puff up, so thinner is good prior to resting. You can always gently stretch them before putting in the water bath too.)

    6. Preheat oven to 425 degrees Fahrenheit.

    7. Boil 6 cups of water in a large pot and add baking soda and sugar. When it is a rolling boil, add 3-4 pretzels gently with a large slotted spoon.

    8. Set the timer for 30 seconds, then turn them over for another 30 seconds on the other side. Transfer them back to the baking sheet.

    9. When all the pretzels are back on the baking sheets, whisk up an egg and paint the pretzels with a cooking brush. Sprinkle the tops with coarsely ground sea salt.

    10. Bake pretzels on middle rack in oven for 14-16 minutes or until golden brown on top and bottom. Let cool on baking sheets or rest at least 10 minutes before biting into. Enjoy!

    11. Store at room temperature for 5 days in an airtight container, or freeze for up to three months in a freezer bag. Thaw in fridge then warm in the oven to freshen them up.

    Other Tasty Sourdough Recipes to Check Out!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Keep an eye out for these other Sourdough Pretzel Recipes…Coming Soon!
    Cheesy Sourdough Pretzels & Cinnamon Raisin Sourdough Pretzels

    Recent posts from Northbird:

    Sourdough Soft Pretzels

    • Servings: 12 Pretzels
    • Difficulty: Easy
    • Print

    Soft and Delicious Sourdough Pretzel Recipe


    Supplies Needed:

  • Mixing bowl & spoon
  • Measuring cups
  • Teaspoon & tablespoon
  • Beeswax cover or plastic wrap
  • 2 baking sheets
  • Parchment paper
  • Whisk
  • Tea towels
  • Cooking brush
  • Large pot
  • Slotted spoon


    • Ingredients: Dough

  • 1/3 cup active sourdough starter (*New to Sourdough? Click HERE for more “starter” information)
  • 1 + 1/2 cups water
  • 2 Tablespoons honey
  • 1 3/4 teaspoon sea salt, finely ground
  • 4 cups all purpose flour


    • Ingredients: Water Bath

  • 6 cups water
  • 2 tablespoons baking soda
  • 1 tablespoon sugar


    • Ingredients: Egg Wash

  • 1 egg
  • 1 teaspoon sea salt, larger granules for sprinkling

    • Directions:

    1. Mix your active sourdough starter with the water and honey. Mix the sea salt and flour together and add to the wet mixture. Mix all together well.
    2. Cover with a beeswax food cover or a towel and plate over bowl and let rest overnight or for 8-10 hours. Dough will be moist and spongy and will have doubled in size.
    3. Knead dough on floured surface for 2 minutes until it is a soft ball. Form it into a “log” and divide and cut into 12 pieces.
    4. Roll out a dough piece with your hands until it resembles a long string. (Make sure to not use too much flour, it is good to keep it slightly sticky.) Shape dough “string” into the letter “U”, then take the end pieces and double twist them. Lastly, take the end pieces and fold them down (See pictures above for reference). Pinch the ends into the pretzel body (this is why you want the dough to not be too dry).
    5. Place on parchment-covered baking sheet and cover with a tea towel. Let rest for 1 hour. (Note that at this stage they will expand and puff up, so thinner is good prior to resting. You can always gently stretch them before putting in the water bath too.)
    6. Preheat oven to 425 degrees fahrenheit.
    7. Boil 6 cups of water in a large pot and add baking soda and sugar. When it is a rolling boil, add 3-4 pretzels gently with a large slotted spoon.
    8. Set the timer for 30 seconds, then turn them over for another 30 seconds on the other side. Transfer them back to the baking sheet.
    9. When all the pretzels are back on the baking sheets, whisk up an egg and paint the pretzels with a cooking brush. Sprinkle the tops with coarsely ground sea salt.
    10. Bake pretzels on middle rack in oven for 14-16 minutes or until golden brown on top and bottom. Let cool on baking sheets or rest at least 10 minutes before biting into!
    11. Store at room temperature for 5 days in an airtight container, or freeze for up to three months in a freezer bag. Thaw in fridge then warm in the oven to freshen them up.

    Nutrition


    Per 1 Pretzel: 173 calories; 0.8 g fat; 36 g carbohydrates;
    4.9 g protein;

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    Sourdough pizza

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    Why I love Homemade Sourdough Pizza…

    Every Friday night we have homemade sourdough pizza (unless we are not home or it is simply way to hot in the summer to use the oven!). We pair this with watching a family movie and setting up the screen projector to have a fun, relaxing family time while munching on delicious pizza.

    I love the simplicity of this meal, and how easy it is to make and roll out the dough ahead of time, then decorate and bake off closer to when my husband is home from work and we get ready to start the movie.

    We love pairing homemade pizza with fresh home-grown sprouts and an assortment of veggie sticks!

    Prior to getting addicted to sourdough recipes, I would make variations with different flours using traditional yeast dough. I can honestly say that I prefer the sourdough process for making pizza dough, and because the dough ferments prior to being loaded and baked, my sensitive tummy appreciates it too.

    New to Sourdough?

    Sourdough is made using a fermented mixture of flour and water, called the “starter”, and mixed with more water, flour, and usually salt. The dough naturally rises as it ferments during resting stages. There is a lower amount of gluten in sourdough baking, which is why the dough needs to be “stretched” multiple times to help it expand and become fluffy.

    You can read more in the Sourdough Bread Post HERE about sourdough tips, feeding the sourdough starter, and keeping it happy.

    How to Make Sourdough Pizza Dough

    Supplies Needed:

    Ingredients:

    Pizza Topping Ideas: (what we use to cut down grocery costs)

    • Cheese: Mozzarella and white cheddar are my favourites to use on pizza, but they are undoubtedly the most expensive part of the pizza. Where we live in the north, one 400g block costs around $10! We buy several blocks at a time when we are in the south and they go on sale, and if the expiry date is close, then the cheese intended for pizza goes directly into the freezer. Frozen cheese can tend to crumble a little when thawed, but that works just fine for pizza, right?!

    • Pizza sauce: You can use regular canned pizza sauce or also pasta sauce, it just won’t be as thick. (In a later post I’ll share my mother’s Garlic Cream Sauce for pizza!)

    • Meat: If we have a ham, chicken, beef roast, etc then I’ll cut off small portions and put in freezer bags and label for pizza. I also use cooked bacon, kohlbassa and occasionally pepperoni and do the same thing.

    • Peppers: I love dehydrating peppers from the summer garden and using them year long on pizzas! They re-hydrate easily in a bowl of water for a few minutes prior to putting on the pizza.

    • Mushrooms: You can also dehydrate these, and rehydrate in water like the peppers. (it’s on my bucket list and I’ll share with you how it turns out!)

    • Olives: these are easy to buy canned and sliced.

    • Pineapple: We are one of those families that enjoys fruit on pizza! Easy to buy small cans of diced pineapple, or buy a whole one on sale, cut up and freeze in portioned baggies. Thaw prior to use.

    • Herbs: It’s always nice to sprinkle some herbs on top at the end. Fresh herbs in the summer, and dried herbs in the winter (unless we are organized to grow some windowsill herbs year long!) Oregano, thyme, chives and rosemary are delicious sprinkled on pizza.

    • Other veggies: We have also used zucchini, vidalia onion, red onion and arugula.

    Directions: Day One

    1. Feed your starter in the morning

    • If your starter takes less time to activate, then feed your starter in the early afternoon.

    2. Mix your Dough in the Evening

    • Mix your active starter with the water and set aside. At this point if the measured starter floats on top of the measured water, you know it’s going to be a great rising pizza dough! Sometimes my timing has been a little off due to life getting crazy, and my starter doesn’t float (even though it looked bubbly and risen in the starter jar). If this happens to you, just add another 1-2 tablespoons of starter and it should still rise good.
    • Mix the flour and salt together in a larger bowl, then add the wet ingredients and stir together until it forms a sticky ball. I find it easier to finish mixing it with my hands. If it is dry, resist the urge to add any water! Cover with beeswax cover or tea towel and plate and rest for 30 minutes.

    3. Stretch & Fold: 1st Way

    • Wet one hand and gently loosen dough from edges of bowl. Take a handful of dough from the top of the bowl and pull towards you *See picture. Turn bowl 1/4 turn and repeat for a total of 4 stretch & folds to complete circle.
    • Cover and rest 20 minutes
    • Repeat stretch & fold full circle
    • Cover and rest 20 minutes
    • Repeat stretch & fold full circle
    • Cover and rest overnight 10-12 hours.

    Directions: Day Two

    1. The next morning, lift & fold: 2nd way

    • Wet both hands and loosen dough from edges of bowl. Using both hands, pick up dough from middle and let it droop over the sides of your hands. *See picture. Gently lower into bowl and let it fold on top of itself. Turn bowl 1/4 turn and repeat for total of 4 to complete full circle.
    • Note: If it is stiff at first, you can pick it up and gently stretch a little with your wet hands to encourage the gluten. *See picture.
    • Cover and rest 20 minutes
    • Repeat lift & fold full circle
    • Cover and rest 20 minutes

    2. Prepare dough & put in fridge

    • Grease pizza pans with olive oil, and sprinkle cornmeal onto it to help the bottom not to stick later.
    • Separate the dough into two balls. Roll out on lightly floured counter and press into prepared pizza pans.
    • Put pizza pans in the fridge for minimum 1 hour, or for several hours until closer to when you want to bake the pizzas off. I like to get it all prepped up to this point in the morning, then it’s just a quick decorate and bake before dinner.

    3. Decorate dough

    • Preheat the oven to 425 degrees fahrenheit.
    • Rehydrate any dehydrated veggies in water prior to putting on the pizza: (mushrooms, peppers, onions, dried meats, etc)
    • Brush pizza sauce on top of dough.
    • Decorate pizza with desired toppings and cover with shredded cheese. Herbs are nice sprinkled on top (see above list of suggestions).
    • Optional: You can stuff the pizza crust with cheese if you want by pulling the dough edges outward, putting a wad of cheese into it and rolling and pinching it back.
    • Optional: A final touch that I like to do is brushing the crust with olive oil.

    4. Bake the Pizza

    • Bake the pizzas for 15-20 minutes (depending on your oven!) until crust is hard and golden and cheese has browned on top. I usually take a peek of the underside to see if it looks doughy or cooked. You can also broil for a minute to crisp the top more if desired (but keep a close eye on it!)
    • Let cool for 5 minutes before slicing it up.

    Other Tasty Sourdough Recipes to Check Out!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Other Soups and Entrees to Check Out:

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    Sourdough Pizza Crust

    • Servings: 2 Pizza Crusts
    • Difficulty: Easy
    • Print

    An Easy, Step-by-Step Guide to Making Sourdough Pizza!


    Supplies Needed:

  • Mixing bowl and spoon
  • Measuring cups
  • Teaspoon & tablespoon
  • Beeswax cover or tea towel/plate
  • Pizza pan or baking sheet
  • Rolling pin
  • Oil brush
  • Pizza cutter


    • Ingredients:

  • 1/2 cup active sourdough starter
  • 1 + 3/4 cup water, lukewarm
  • 4 cups all purpose flour
  • 1+1/2 teaspoons sea salt, finely ground
  • Olive oil
  • Cornmeal, for sprinkling onto pans



    • Please Note: This recipe takes two days to make.

    Directions: Day One



    1. Feed Your Starter In the Morning

    • If your starter takes less time to activate, then feed your starter in the early afternoon.

    2. Mix your Dough in the Evening

    • Mix your active starter with the water and set aside. At this point if the measured starter floats on top of the measured water, you know it’s going to be a great rising pizza dough! Sometimes my timing has been a little off due to life getting crazy, and my starter doesn’t float (even though it looked bubbly and risen in the starter jar). If this happens to you, just add another 1-2 tablespoons of starter and it should still rise good.
    • Mix the flour and salt together in larger bowl, then add the wet ingredients and stir together until it forms a sticky ball. I find it easier to finish mixing it with my hands. If it is dry, resist the urge to add any water!
    • Cover with beeswax cover or plastic wrap and rest for 30 minutes.

    3. Stretch & Fold: 1st Way

    • Wet one hand and gently loosen dough from edges of bowl. Take a handful of dough from the top of the bowl and pull towards you *See picture. Turn bowl 1/4 turn and repeat for a total of 4 stretch & folds to complete circle.
    • Cover and rest 20 minutes.
    • Repeat stretch and fold full circle.
    • Cover and rest 20 minutes.
    • Repeat stretch and fold full circle.
    • Cover and rest overnight 10-12 hours.

    Directions: Day Two


    1. Lift & Fold: 2nd Way

    • Wet both hands and loosen dough from edges of bowl. Using both hands, pick up dough from middle and let it droop over the sides of your hands. *See picture. Gently lower into bowl and let it fold on top of itself. Turn bowl 1/4 turn and repeat for total of 4 to complete full circle.
    • Note: If it is stiff at first, you can pick it up and gently stretch a little with your wet hands to encourage the gluten. *See picture.
    • Cover and rest 20 minutes
    • Repeat 2nd way of stretch & fold full circle
    • Cover and rest 20 minutes

    2. Prepare dough & put in fridge

    • Grease pizza pans with olive oil, and sprinkle cornmeal onto it to help the bottom not to stick later.
    • Separate the dough into two balls. Roll out on lightly floured counter and press into prepared pizza pans.
    • Put pizza pans in the fridge for minimum 1 hour, or for several until closer to when you want to bake the pizzas off. I like to get it all prepped up to this point in the morning, then it’s just a quick decorate and bake before dinner.

    3. Decorate dough

    • Preheat the oven to 425 degrees fahrenheit.
    • Rehydrate any dehydrated veggies in water prior to putting on the pizza: (mushrooms, peppers, onions, dried meats, etc)
    • Brush pizza sauce on top of dough.
    • Decorate pizza with desired toppings and cover with shredded cheese. Herbs are nice sprinkled on top (see above list of suggestions).
    • Optional: You can stuff the pizza crust with cheese if you want by pulling the dough edges outward, putting a wad of cheese into it and rolling and pinching it back.
    • Optional: A final touch that I like to do is brushing the crust with olive oil.

    4. Bake the Pizza

    • Bake the pizzas for 15-20 minutes (depending on your oven!) until crust is hard and golden and cheese has browned on top. I usually take a peek of the underside to see if it looks doughy or cooked. You can also broil for a minute to crisp the top more if desired (but keep a close eye on it!)
    • Let cool for 5 minutes before slicing it up.

    Nutrition


    For 1 of 16 pizza slices, crust only: 121.6 calories; 1 g fat; 23.8 g carbohydrates;
    3.2 g protein; 290 mg sodium.

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    Easy Sourdough Bread Recipe

    Northbird10 Comments

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    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

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    Return to “Sourdough Recipes”

    What is the Big Deal About Sourdough?

    I was honestly asking myself this a year ago, and never really looked into it because we had so many transitions in our life: A new baby, moving OUT of the north, buying a house, moving BACK to the north…you get the idea.

    We were way too busy for me to start a new hobby and spend the time to learn something new. And “sourdough” was a complicated process, right? Or so I thought!

    We were out for dinner at another family’s house and my friend P had some fresh sourdough bread. She encouraged me to try it and gave some starter with instructions and a website to check out.

    I was apprehensive and unsure if I was up for the challenge, but wanted to give it a try. After researching and building up my tiny starter for a few days, I made my first loaf. I was amazed at HOW EASY it really was!

    After that, I decided that we would no longer buy bread, but would make it ourselves as much as possible. And the result: I learned to make and create a few different sourdough recipes, my tummy was happier because it could digest the fermented bread better and it largely cut down on our grocery bill. Not to mention the pride I felt in serving my family fresh baking made from scratch!

    What is Sourdough Bread?

    Sourdough bread is a natural leavening bread, which means that it rises without the use of commercial yeast. It is made using a fermented mixture of flour and water, called the starter, and mixed with more water, flour, and usually salt. The bread naturally rises as the dough ferments during resting stages. There are hundreds of variations of sourdough bread with different flavourings, texture and shapes.

    Is Sourdough Good for You?

    Yes! I have a sensitive tummy when it comes to bread products, and although I’m sure those struggling with celiac would still find sourdough bread hard to digest, I personally have no digestive problems with sourdough, compared to the traditional yeasted store-bought breads.

    1. Sourdough bread is easier to digest than other breads. The fermenting that takes place while making sourdough breads produces amino acids, which in turn produces enzymes that help to break down proteins and lower the overall gluten levels in the bread (making it easier to digest).

    2. Whole grain sourdough breads have a lower glycemic index than other types of bread, specifically white flour breads that have been processed and are packed full of preservatives. This means that sourdough breads have less of a glycemic spike, and more of a gradual release on the glycemic scale, making it a healthier option for those struggling with balancing blood sugar levels.

    3. Sourdough bread contains higher levels of protein, fibre and nutrients than most breads.

    • Sourdough bread still contains many of the natural nutrients that are processed out of the majority of other kinds of breads.
    • It contains lower levels of phytate, which helps your body to absorb the nutrients easier than other breads.
    • Whole grain sourdough is considered a high-fiber food, which feeds the good bacteria in your gut and digestive system.
    • Common vitamins and minerals found in sourdough bread: Calcium, Iron, Manganese, B1-B6, B12, Potassium, Magnesium, Folate, Niacin, Zinc, Thiamin, Riboflavin, Selenium, Phosphorus, and Vitamin E.

    What is a Sourdough Starter?

    A sourdough starter is basically a fermented mixture of flour and water. Every day it is “fed” flour and water, and within several hours it becomes bubbly and the amount doubles in size. This is now called “active starter”. The “active” timing depends on your kitchen’s temperature and humidity, and also the feeding ratio of flour and water.

    HOW & WHAT do I feed a Sourdough Starter?

    The current starter I use every day is mostly made from all purpose flour. I have used bread flour, spelt flour and whole wheat flour to feed it in the past, but now I find it is easiest to use basic all purpose flour for feeding it with the ratio I have developed, (and can also better predict the bubbling up timing!) I am sure there is more science behind using different flours and ratio of starter/new flour/new water, so when I have learned and researched more then I will share this with you.

    When I first started “sourdoughing”, I used a glass jar to store my starter, but have since started using a glass rectangle dish with clamp on lid. I was inspired by my friend R’s sourdough dish when I looked after it for a week, and loved how easy it was to measure amounts and stir.

    I got this particular glass container from Ikea, and wrote on the side a “1 Cup” marking line with permanent marker that I use as a baseline to determine how much to feed it.

    On the days that I plan on feeding it (because it’s not every day!) I will usually discard (spoon out/skim off the top) until I reach the 1 cup measuring line.

    With 1 cup of starter in there, I will then add about 2/3 cup of all purpose flour and 1/3 cup of lukewarm/room temperature water. I have read that it’s best to use well water or distilled water instead of “town water” for feeding your starter, but have also had great results with unfiltered town water. Typically we use filtered water for feeding and recipes.

    General feeding rule of thumb that I use: 1:1 ratio of {1 PART current starter : 1 PART added flour+added water}

    After a good stir, the starter rests in a warm area of the kitchen on the counter (not in a cupboard!) and within 4-8 hours is bubbly, more than doubled in size, and ready. A great test is to take a cup of water and put a tiny spot of starter in it to see if it floats. If it floats, then it is ready!

    As mentioned above, the timing of active starter readiness will be determined by the warmth and humidity of your kitchen. I have also found the active timing to change with the seasons.

    Here in Northern Ontario we get temperatures nearing -50 degrees Celsius in the winter months, and our old kitchen has the furnace contained on one side of it. This means that when the other rooms of the house get chillier, the air vents in the kitchen will tend to come on more frequently and blast hot air into an already warm kitchen (especially if I am already cooking or baking that day!). On those days, the sourdough starter doesn’t take too long to bubble up for me.

    I don’t have time to feed it and bake with it every day. What should I do?

    I don’t make bread or other sourdough stuff everyday, so as soon as I’ve measured out the active starter I need for a recipe, I’ll put my starter container in the fridge with the lid clamps on. This will slow down the fermenting process and let it go a little dormant in the fridge until I’m ready to feed it and make something else again in a few days.

    When in the fridge, the typical rule is to feed it once a week. To maintain a consistent amount of starter while in the fridge, then you will need to discard/spoon out some of the inactive starter until you reach your base amount. (for example, I always try to keep a minimum of 1 cup of starter when it is taking a break in the fridge.

    How does the timing work?

    There are so many ways of doing it, and honestly everyone does it a little differently! The routine that has worked for me is as follows for most of my sourdough recipes:

    1. Feed the starter in the morning…(somewhere between getting the kids breakfast and sitting down to coffee!)
    2. Sometime after lunch or mid afternoon I’ll check on it and if its ready then I’ll mix up the dough. (And put the rest of my starter in the fridge to go dormant for a few days)
    3. Depending on the recipe, it may need a few extra stretches (like for bread) that I’ll do while making dinner.
    4. Bulk fermenting overnight. Usually this is easier to do overnight and the timing can be very forgiving for generally most sourdough recipes.
    5. Next morning, depending on the recipe there may need to be more stretches (bread), or rolling out, shaping, letting rise for a few hours, putting in fridge, etc. Most timing is quite forgiving and I try to plan the baking part of the recipe according to what that day holds.

    I accidently used too much starter in a recipe and am only left with a few tablespoons. How do I build it back up?

    I have definitely done this a few times, for example doubling a recipe then forgetting that I actually need 1 CUP of starter instead of 1/2 CUP. Ooops.

    To build your starter back up when it has settled back down from the active stage, you can simply measure the amount you currently have, then add an equal amount of flour and water. For example, If you have 3 tablespoons of starter, you can add 2 tablespoons of flour and 1 tablespoon of water.

    Oops, I missed the active timing and it has started to bubble down again! Can I still use it?

    Sometimes my timing gets off if we have a busy morning, or (as mentioned above) it bubbles up faster than I anticipated or had planned, and has already started to shrink down again. It still looks bubbly but doesn’t float. When this happens (and yes, has happened many times!), I still use the starter, but just add another 1-2 tablespoons of starter to the regular recipe.

    What can I do with the Sourdough Discard?

    The idea of “discarding” your starter is there for a reason: if you never discard or remove a portion of your starter from the jar, but keep feeding it and never take any out for baking in recipes, then if you are following the 1:1 feeding ratio it will quickly multiply and you will have to keep feeding it higher quantities of flour/water each day!

    As a result of this multiplying “problem” there are now oodles of “sourdough discard” recipes and ideas to be found on the internet, to incorporate the inactive starter into a recipe instead of throwing it in the trash.

    How can I get a Sourdough Starter?

    There are dehydrated sourdough starters that you can purchase online, or you can make your own from scratch (it takes about 10 days, I am still developing a post post to follow soon with instructions), or if possible, see if a friend can give you a portion of theirs.

    Sourdough starters that have been fed and cultured for years are pure gold to beginners!

    How to Make Sourdough Bread

    This recipe’s timing has been written to bake the loaf off on the 2nd day late morning. Adjust the start time to bake off in the evening.

    Supplies Needed:

    Ingredients:

    Directions (to bake off late morning 2nd day):

    Day One:

    1. Feed your starter in the morning
      • You can read above HERE for more suggestions on feeding your starter.
      • If your kitchen is more humid and warmer, than your starter may take less time to activate. You could feed your starter in the early afternoon instead to keep with this recipe’s timing.

    2. Mix your Dough in the Evening

    • Mix your active starter with the water and set aside. Mix the flour and salt together in larger bowl, then add the wet ingredients and stir together until it forms a sticky ball.
    • I find it easier to finish mixing it with my hands. If it is dry, resist the urge to add any water! Cover with beeswax cover/plastic wrap/tea towel and rest for 30 minutes.

    3. Stretch & Fold: 1st Way

    • Wet one hand and gently loosen dough from edges of bowl. Take a handful of dough from the top of the bowl and pull towards you *See picture. Turn bowl 1/4 turn and repeat for a total of 4 stretch & folds to complete circle.
    • Cover and rest 20 minutes
    • Repeat stretch & fold full circle
    • Cover and rest 20 minutes
    • Repeat stretch & fold full circle
    • Cover and rest overnight 10-12 hours.

    Day Two:

    4. Lift & Fold: 2nd Way

    • Wet both hands and loosen dough from edges of bowl. Using both hands, pick up dough from middle and let it droop over the sides of your hands. *See picture. Gently lower into bowl and let it fold on top of itself. Turn bowl 1/4 turn and repeat for total of 4 to complete full circle.
    • Note: If it is stiff at first, you can pick it up and gently stretch a little with your wet hands to encourage the gluten. *See picture.
    • Cover and rest 20 minutes
    • Repeat lift & fold full circle
    • Cover and rest 20 minutes

    5. Transfer to Fridge

    • Put on floured surface and form into soft ball with floured hands. Put into banneton basket with smoothest side down and cover OR into a clean bowl lined with parchment paper, smoothest side up.
    • Cover and place in fridge for 1-24 hours. *This step is great, because you can keep the bread dough in there until you are ready to use it. It will continue cold fermenting and “proofing” during this time.
    • Note: If in fridge for longer than 1 hour, start preheating 1 hour from when you plan to bake.

    6. Bake

    • Put your dutch oven or roasting pan in oven with lid on and preheat oven to 450 degrees.
    • Approximately 1 hour from the time you turned the oven on, take dough out of the fridge.
    • If using a banneton, transfer to parchment lined baking sheet. (I like to place a big piece of parchment on top of banneton, place cookie sheet upside down on top of parchment, then flip it right side up and gently pull banneton off, revealing the smooth side of the dough).
    • If desired, lightly dust the top of the bread with flour.
    • Proceed to score the top with sharp knife, razor blade or baking “lame”.
    • If using a bowl already lined with parchment, continue to score.
    • Take dutch oven or roaster out of oven, take lid off, and transfer dough by lifting up the parchment corners. Put lid back on and bake for 20 minutes.
    • After 20 minutes, take lid off and continue to bake for another 15-20 minutes or until golden and crusty.

    7. Cool

    • Cool on wire rack, and let air harden the crust a little as desired. Store in airtight container or ziplock bag at room temperature to maintain freshness.

    These are some of my favourite ways to eat Sourdough Bread:

    Peanut butter and homemade jam
    Slathered in butter and dipped into a hearty soup
    Diced and toasted up into croutons for a salad
    Toasted and blended into bread crumb for breaded chicken

    Other Tasty Sourdough Recipes to Check Out!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Easy Sourdough Bread

    • Servings: 1 Loaf
    • Difficulty: Easy
    • Print

    Easy and Simplified Beginner Sourdough Bread


    Supplies Needed:

  • Measuring cups
  • Teaspoon
  • Stirring spoons
  • Mixing bowls
  • Beeswax food cover or plastic wrap
  • Sharp knife or baking lame for scouring
  • Banneton (bread proofing basket) or large bowl
  • Parchment paper
  • Dutch oven or roasting pan with lid


    • Ingredients:

  • 1/2 cup active sourdough starter
  • 1 + 3/4 cups lukewarm water
  • 4 cups all purpose flour
  • 2 teaspoons sea salt, finely ground


    • Please Note: This recipe’s timing has been written to bake the loaf off on the 2nd day late morning. Adjust the start time to bake off in the evening.

    Directions: Day One



    1. Feed Your Starter In the Morning

  • You can read above HERE for more suggestions on feeding your starter.
  • If your kitchen is more humid and warmer, than your starter may take less time to activate. You could feed your starter in the early afternoon instead to keep with this recipe’s timing.


    • 2. Mix your Dough in the Evening

    • Mix your active starter with the water and set aside. Mix the flour and salt together in larger bowl, then add the wet ingredients and stir together until it forms a sticky ball. I find it easier to finish mixing it with my hands. If it is dry, resist the urge to add any water!
    • Cover with beeswax cover/plastic wrap/tea towel and rest for 30 minutes.

    3. Stretch & Fold: 1st Way

    • Wet one hand and gently loosen dough from edges of bowl. Take a handful of dough from the top of the bowl and pull towards you *See picture. Turn bowl 1/4 turn and repeat for a total of 4 stretch & folds to complete circle.
    • Cover and rest 20 minutes.
    • Repeat stretch and fold full circle.
    • Cover and rest 20 minutes.
    • Repeat stretch and fold full circle.
    • Cover and rest overnight 10-12 hours.

    Directions: Day Two


    4. Lift & Fold: 2nd Way

    • Wet both hands and loosen dough from edges of bowl. Using both hands, pick up dough from middle and let it droop over the sides of your hands. *See picture. Gently lower into bowl and let it fold on top of itself. Turn bowl 1/4 turn and repeat for total of 4 to complete full circle.
    • Note: If it is stiff at first, you can pick it up and gently stretch a little with your wet hands to encourage the gluten. *See picture.
    • Cover and rest 20 minutes
    • Repeat 2nd way of stretch & fold full circle
    • Cover and rest 20 minutes

    5. Transfer to Fridge

    • Put on floured surface and form into soft ball with floured hands. Put into banneton basket with smoothest side down and cover OR into a clean bowl lined with parchment paper, smoothest side up.
    • Cover and place in fridge for 1-24 hours.
    • Note: If in fridge for longer than 1 hour, start preheating 1 hour from when you plan to bake.

    6. Bake

    • Put your dutch oven or roasting pan in oven with lid on and preheat oven to 450 degrees.
    • Approximately 1 hour from the time you turned the oven on, take dough out of the fridge.
    • If using a banneton, transfer to parchment lined baking sheet. (I like to place big piece of parchment on top of banneton, place cookie sheet upside down on top of parchment, then flip it rightside up and gently pull banneton off, revealing the smooth side of the dough).
    • If desired, lightly dust the top of the bread with flour.
    • Proceed to score the top with sharp knife, razor blade or baking “lame”.
    • If using a bowl already lined with parchment, continue to score.
    • Take dutch oven or roaster out of oven, take lid off, and transfer dough by lifting up the parchment corners. Put lid back on and bake for 20 minutes.
    • After 20 minutes, take lid off and continue to bake for another 15-20 minutes or until golden and crusty.

    7. Cool

    • Cool on wire rack, and let air harden the crust a little as desired. Store in airtight container or ziplock bag at room temperature to maintain freshness.

    Nutrition


    Per 2 slices: 190 calories; 0.5 g fat; 40 g carbohydrates;
    5.4 g protein; 465 mg sodium.

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    Maple Bacon Sourdough Cinnamon Buns

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    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

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    Return to “Sourdough”

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    Who doesn’t love Maple-Bacon combinations?!

    Smoky and salty with earthy sweetness, it can’t get better than that! This delicious Sourdough Cinnamon Bun recipe has been changed and tweaked for a few weeks now, and after playing around for a few batches, the kids and my husband confirmed that perfection was nailed.

    I had never seen Cinnamon buns twisted like this until a few weeks ago and love how it adds a new flair to a classic recipe. They are soft and buttery and because they are rolled and twisted, there is more of the yummy cinnamon/butter/sugar mix dispersed through the roll. And did I forget to say BACON?!

    These take longer to make as it goes through a fermenting process with the sourdough starter. I like to mix it up in the morning and then finish them off before dinner so they are warm for desert! But you can also mix it up in the evening and finish them off the next morning when you have time.

    As long as the dough has between 8-12 hours to rise, and the sourdough starter is active when you start mixing your recipe (was fed 4-12 hours earlier, is bubbly and has doubled in size), then your sourdough cinnamon buns will fluff up nicely. If you are new to “sourdoughing” then all that may sound confusing to you! Below I’ll lay out the recipe step-by-step so it is easy to follow along:

    How to Make Maple Bacon Sourdough Cinnamon Buns:

    Supplies Needed:

    Ingredients:

    First Mix (8-12 Hours Pre-Bake)

    • 1/2 cup butter, cold, cut into small chunks
    • 2 1/2 cups flour ( have used all purpose flour and also light spelt flour)
    • 1/2 cup ACTIVE sourdough starter
    • 1 Tablespoon sweetener (honey or agave syrup work great!)
    • 1 cup milk or yogurt

    Second Mix (Add)

    Inside Spread

    Pre-Bake Bun Glaze

    Recipe Notes:

    New to Sourdough? This recipe calls for active sourdough starter that has been fed within the past 4-12 hours, and is bubbly and doubled in size. The “active” timing depends on your kitchen’s temperature and humidity, and also the feeding ratio of flour and water.

    There are sourdough starters that you can purchase online, or you can make your own from scratch (it takes about 10 days), or if possible, see if a friend can give you a portion of theirs. Sourdough starters that have been fed and cultured for years are pure gold to beginners!

    Directions:

    1. Mix butter, flour, starter, sweetener and milk/yogurt together in bowl until it comes together to form a sticky ball.

    2. Let sit well covered with plastic wrap, a plate, or beeswax cover for 8-12 hours at room temperature.

    3. Cook Bacon strips and (when cool) put in fridge until ready to use.

    4. When dough is done, mix salt, baking powder and baking soda together in a small cup.

    5. Pour on top of dough and gently mix it in.

    6. Knead dough gently on lightly floured clean surface until soft.

    7. Preheat oven to 350 degrees Fahrenheit. 

    8. Roll out into large rectangle approximately 12”x18” and 1/4-1/2” thick. (Yes, I am improvising with my Nalgene waterbottle because we had just moved and I couldn’t find the rolling pin!)

    9. Mix together melted butter, brown sugar, cinnamon and maple syrup together.

    10. Pour and spread evenly on top of dough. Spread with spatula so that it is completely covered.

    11. Sprinkle chopped walnuts and bacon pieces on top. 

    12. Fold the long sides of the rectangle together. Cut into 1″ strips with the folded part at one end.

    14. Twist strip, then start to spin from one side and tuck the edges in as you go.

    15. Tuck the end part underneath and pinch so it doesn’t come undone.

    16. Put pieces on cookie sheets with parchment paper, space out evenly as they will still expand!

    17. Whisk egg with 1 Tablespoon of pure maple syrup and brush on tops and sides of each Cinnamon Bun.

    18. Bake at 350 degrees Fahrenheit on the middle rack for 20-25 minutes, until golden brown on top.

    19. Cool on wire rack and enjoy! Store in airtight container in fridge (due to the bacon). A quick reheat makes the perfect combo with your morning coffee!

    Other Tasty Sourdough Recipes to Check Out!

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    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Recent posts from Northbird:

    Maple Bacon Sourdough Cinnamon Buns

    • Servings: 16
    • Difficulty: Medium
    • Print

    Sweet and Salty Craving Satisfied! A Creative Twist to a Classic Recipe.


    This recipe calls for ACTIVE sourdough starter that has been fed within the past 4-12 hours, and is bubbly and doubled in size.

    Supplies Needed

  • Bowl
  • Mixing Spoon
  • Spatula
  • Measuring Cups
  • Teaspoon
  • Tablespoon
  • Plastic Wrap or Beesewax Cover
  • Rolling Pin
  • Cutting Board
  • Knife
  • Cooking Brush
  • Parchment Paper
  • Cookie Sheets
  • Cooling Rack


    • First Mix of Ingredients (8-12 Hours Pre-Bake)

  • 1/2 cup butter, cold, cut into small chunks
  • 2 1/2 cups flour ( have used all purpose flour and also light spelt flour)
  • 1/2 cup ACTIVE sourdough starter
  • 1 Tablespoon sweetener (honey or agave syrup work great!)
  • 1 cup milk or yogurt


    • Second Mix (Add)

  • 3/4 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda


    • Inside Spread

  • 1/3 cup melted butter
  • 1/2 cup brown sugar
  • 1 Tablespoon ground cinnamon
  • 1/4 cup pure maple syrup
  • 1 cup chopped walnuts
  • 4 slices cooked bacon strips, chopped


    • Pre-Bake Bun Glaze

  • 1 Egg
  • 1 Tablespoon pure maple syrup


    • Directions

    1. Mix butter, flour, active sourdough starter, sweetener and milk/yogurt together in bowl until it comes together to form a sticky ball.
    2. Let sit well covered with plastic wrap, a plate, or beeswax cover for 8-12 hours at room temperature.
    3. Cook Bacon strips and (when cool) put in fridge until ready to use.
    4. When dough is done, mix salt, baking powder and baking soda together in a small cup.
    5. Pour on top of dough and gently mix it in.
    6. Knead dough gently on lightly floured clean surface until soft.
    7. Preheat oven to 350 degrees Fahrenheit. 
    8. Roll out into large rectangle approximately 12”x18” and 1/4-1/2” thick.
    9. Mix together melted butter, brown sugar, cinnamon and maple syrup together.
    10. Pour and spread evenly on top of dough. Spread with spatula so that it is completely covered.
    11. Sprinkle chopped walnuts and bacon pieces on top. 
    12. Fold the long sides of the rectangle together (see pictures above for help).
    13. Cut into strips with the folded part at one end.
    14. Twist strip, then start to spin from one side and tuck the edges in as you go (see pic).
    15. Tuck the end part underneath and pinch so it doesn’t come undone.
    16. Put pieces on cookie sheets with parchment paper, space out evenly as they will still expand!
    17. Whisk egg with 1 Tablespoon of pure maple syrup and brush on tops & sides of each Cinnamon Bun.
    18. Bake at 350 degrees Fahrenheit on the middle rack for 20-25 minutes, until golden brown on top.
    19. Cool on wire rack and enjoy! Store in airtight container in fridge (due to the bacon). A quick reheat makes the perfect combo with your morning coffee!

    Nutrition


    Per 1 Serving: 284 calories; 16.5 g fat; 22.7 g carbohydrates;
    4.5 g protein; 37.2 mg cholesterol; 143.6 mg sodium.

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