Sourdough

Apple Streusel Sourdough Muffins

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These muffins are my new favourite. So moist, and that topping–I mean you can’t go wrong with butter and brown sugar crumble, right?!

I have a habit of buying rather a lot of apples, and then not using them up as quickly as I buy them (who doesn’t love a good sale on fruit in the middle of winter?!). So every few weeks I find myself with limited space in our fridge and have to do some creative cooking or baking so that I don’t waste anything as I “make room”.

This recipe used up 4 of my apple stash to make 24 delicious muffins!

And sourdough discard? The consistency of sourdough starter to muffin batter is so similar, that the amount of discard does not have to be spot on in this recipe. I like putting in a 3/4 cup, but any amount up to 1 cup of sourdough starter is just as tasty. Also, the fermented bonus of sourdough is so so good for digestion!

How to Make Apple Streusel Muffins with Sourdough Discard:

Supplies Needed:

Ingredients:

Wet Mix:

  • 1/2 cup melted butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2-1 cup sourdough discard
  • 2 cups peeled & grated apple (about 3-4 med size apples)

Dry Mix:

Topping:

Directions:

1. Preheat oven to 425℉.

2. In a large bowl, cream the butter and sugars together. Add the eggs, vanilla and sourdough discard and mix well.

3. Peel the apples and grate about 2 cups. Add to the wet mix and stir well.

4. In a separate bowl, sift together the flour, baking soda, baking powder, sea salt and cinnamon.

5. Add to the wet mix and mix together just enough so it is all combined. Try not to overmix as this will make the muffins less fluffy.

6. Grease muffin pans or use muffin cups. (I like using our silicone muffin cups, or just greasing our muffin pans with coconut oil!)

7. Fill muffin cups 3/4 full. (I use a spoon to plop it in!)

8. For the topping, mix together in a small mug or bowl: melted butter, brown sugar, flour and cinnamon.

9. In approximately 1 teaspoon amounts, spread the topping onto the muffins (it will continue to “ooze” a bit while baking).

10. Bake at 425℉ for 5 minutes, then (keeping muffins in the oven) turn the temperature down to 350℉, and bake for another 12-15 minutes (for medium sized muffins). Muffins will be firm to the touch, and a toothpick comes out clean when inserted.

11. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

12. Store in a sealed container at room temperature for up to 3 days, refrigerate for 1 week, or freeze in a sealed freezer bag for up to 6 months.

Additional note: This recipe usually makes about 24 muffins. Whenever I make muffins, I usually freeze half of them and use up within a few months. Freeze in a freezer-ziploc bag, remove air. When ready to eat, thaw gently in the oven or microwave to freshen up!

Made this Recipe?

I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

More Desert & Snack Recipes:

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.

Other Tasty Sourdough Recipes to Check Out!

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Apple Streusel Sourdough Muffins

  • Servings: 24 Muffins
  • Difficulty: Easy
  • Print

Soft, moist, and with a delicious butter-sugar topping, this Apple Streusel Sourdough Muffin recipe is a favourite in our home!


By Jessica Burman © 2024 The Northbird Blog http://www.thenorthbirdblog.com

Supplies Needed:

  • 2 mixing bowls
  • Whisk
  • Spatula
  • Measuring cups
  • Teaspoon & Tablespoon

    • Ingredients

    Wet Mix:

    • 1/2 cup melted butter
    • 1/2 cup white sugar
    • 1/2 cup brown sugar
    • 2 eggs
    • 1/2 teaspoon vanilla
    • 1/2-1 cup sourdough discard
    • 2 cups peeled & grated apple (about 3-4 med size apples)

    Dry Mix:

    Topping:

    Directions:

    1. Preheat oven to 425℉.
    2. In a large bowl, cream the butter and sugars together. Add the eggs, vanilla and sourdough discard and mix well.
    3. Peel the apples and grate about 2 cups. Add to the wet mix and stir well.
    4. In a separate bowl, sift together the flour, baking soda, baking powder, sea salt and cinnamon.
    5. Add to the wet mix and mix together just enough so it is all combined. Try not to overmix as this will make the muffins less fluffy.
    6. Grease muffin pans or use muffin cups. (I like using our silicone muffin cups, or just greasing our muffin pans with coconut oil!)
    7. Fill muffin cups 3/4 full. (I use a spoon to plop it in!)
    8. For the topping, mix together in a small mug or bowl: melted butter, brown sugar, flour and cinnamon.
    9. In approximately 1 teaspoon amounts, spread the topping onto the muffins (it will continue to “ooze” a bit while baking).
    10. Bake at 425℉ for 5 minutes, then (keeping muffins in the oven) turn the temperature down to 350℉, and bake for another 12-15 minutes (for medium sized muffins). Muffins will be firm to the touch, and a toothpick comes out clean when inserted.
    11. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
    12. Store in a sealed container at room temperature for up to 3 days, refrigerate for 1 week, or freeze in a sealed freezer bag for up to 6 months.

    Additional Notes:

    This recipe usually makes about 24 muffins. Whenever I make muffins, I usually freeze half of them and use up within a few months. Freeze in a freezer-ziploc bag, remove air. When ready to eat, thaw gently in the oven or microwave to freshen up!

    Nutrition


    Per 1 muffin: 200 calories; 6.9 g fat; 36.9 g carbohydrates;
    2.6 g protein.

    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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    Oatmeal Raisin Cookie Recipe (With or Without Sourdough Discard)

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    I love tried-and-true recipes like this one that are versatile and can be used either with or without sourdough discard. I’m always a fan of adding sourdough discard into most recipes that require baking, but sometimes I don’t have enough of it on the go to add in.

    That’s why I like recipes like this one that I can easily add some discard in–or not!

    This recipe is similar to my other Oatmeal Cookie recipes, and variations have been used for many years both in our household here and in my childhood home.

    The best part–butter. It must be made using butter. It really just doesn’t taste the same if you use margarine. (I also subbed in coconut oil one time in place of butter, and…well the kids loved it! I liked it, but totally missed the buttery signature taste, so not going to do that again haha)

    How to Sub in Sourdough Starter Discard in this recipe?

    Eggs. The secret to easily substitute the starter discard is to switch out the eggs.

    This rule has worked for me for most baked items, and is one that several seasoned “sourdoughers” agree on. The general equation is as follows:

    3 Tablespoons of Sourdough Starter Discard = 1 egg

    So if you have a recipe that calls for 2 eggs, you will use 6 Tablespoons (or a 1/3 cup), and etc.

    Why Sourdough? Here’s a few facts you might not have heard of:

    • Improves digestion
    • Sourdough gluten is easier to digest
    • Lowers chronic disease risks
    • Promotes healthy aging
    • Assists in stabilizing blood sugar levels
    • Helps with weight loss
    • Lower glycemic index
    • Has natural preservatives
    • Contains high levels of protein, fibre and nutrients

    Interested in more info about Sourdough Starter? Click HERE

    How to Make Northbird’s Oatmeal Raisin Cookies:

    Supplies Needed:

    Ingredients:

    Directions:

    1. Preheat oven to 350 degrees Fahrenheit.
    2. Cream together the softened butter and both sugars.
    3. Add the sourdough starter OR Eggs , and vanilla and mix until fully combined and smooth.

    4. Add in the oats, flour, baking powder, baking soda and salt. Stir until all combined.

    5. Add in desired amount of raisins and stir until fully combined.

    6. Drop by spoonfuls onto parchment lined cookie sheets, and slightly flatten the cookie dough.

    7. Bake at 350 degrees fahrenheit for 10-12 minutes on middle rack of oven.

    8. Cool for 2 minutes on cookie sheets before transferring to a cooling rack.

    9. Makes about 3 dozen medium sized cookies.

    Note: This cookie dough freezes very well, so if 3 dozen is too much to enjoy all at once (!), you can simply put the extra dough amount in a sealed plastic container in the freezer until you are ready to bake it off. To thaw, simply put the whole container in a larger bowl of hot water until the dough becomes soft and palpable again.

    I like to double this recipe, and then split up the dough into several leftover plastic yogurt containers and put them in the freezer. This makes it simple for baking off smaller batches of cookies without all the time it takes to mix it up!

    Made this Recipe?

    I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

    More Desert & Snack Recipes:

    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:

    Oatmeal Raisin Cookie Recipe (With or Without Sourdough Discard)

    • Servings: 30 Cookies
    • Difficulty: Easy
    • Print

    Delicious, buttery, chewy, and packed with raisins, this versatile recipe can be made with or without sourdough discard!


    By Jessica Burman © 2025 The Northbird Blog http://thenorthbirdblog.com

    Supplies Needed:

  • Mixing bowl
  • Mixing Spoon or Spatula
  • Measuring cups/teaspoons
  • Baking sheets
  • Parchment paper
  • Cooling racks


    • Ingredients

  • 1 cup butter (soft)
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1/3 cup sourdough starter discard OR 2 eggs
  • 1 teaspoon vanilla
  • 2 cups quick oats
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1-2 cups Raisins (Sultana are especially nice in this recipe!)


    • Directions:

    1. Preheat oven to 350 degrees Fahrenheit.
    2. Cream together the softened butter and both sugars.
    3. Add the sourdough starter (OR Eggs) and vanilla and mix until fully combined and smooth.
    4. Add in the oats, flour, baking powder, baking soda and salt. Stir until all combined.
    5. Add in desired amount of raisins and stir until fully combined.
    6. Drop by spoonfuls onto parchment lined cookie sheets, and slightly flatten the cookie dough.
    7. Bake 10-12 minutes on middle rack of oven.
    8. Cool for 2 minutes on cookie sheets before transferring to cooling rack.
    9. Makes about 3 dozen medium sized cookies.

    Additional Notes:


    This cookie dough freezes very well, so if 3 dozen is too much to enjoy all at once, you can simply put the extra dough amount in a sealed plastic container in the freezer until you are ready to bake it off. To thaw, simply put the whole container in a larger bowl of hot water until the dough becomes soft and palpable again.

    Nutrition


    Per 1 Cookie: 131 calories; 3.9 g fat; 20.9 g carbohydrates;
    2.5 g protein.

    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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    Cinnamon Raisin Sourdough Pretzel Recipe

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    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.

    Much “snacking” goes on while we make these pretzels with the kiddos!

    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.

    Looking for more info on managing and growing your Sourdough Starter?

    Click HERE and scroll down to see the section for Sourdough Starter.

    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!

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

    How to Make Cinnamon Raisin Sourdough Pretzels:

    Supplies Needed:

    Ingredients:

    Dough

    Water Bath

    Egg wash

    • 1 egg
    • Sea Salt for sprinkling (optional)

    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 raisins and cinnamon and 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 some sea salt if desired.

    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.

    Made this Recipe?

    I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

    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:

    Cinnamon Raisin Sourdough Pretzels

    • Servings: 12 Pretzels
    • Difficulty: Easy
    • Print

    Delicious Raisin Cinnamon Pretzel Recipe made with Sourdough (This is my oldest daughter's favourite and a rare occasion that she eats raisins!) Mix...Ferment...Boil...Bake...Eat!


    Jessica Burman © 2025 The Northbird Blog. http://www.thenorthbirdblog.com

    Supplies Needed:

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

    • 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 raisins, sultana raisins are nice with this recipe (add later, after bulk fermenting)
  • 1-2 Tablespoons ground cinnamon (add later)

    • Ingredients: Water Bath

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

    • Ingredients: Egg Wash

  • 1 egg
  • Sea Salt for sprinkling (optional)

    • 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 raisins and cinnamon and 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 some sea salt if desired.
    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: 172 calories; 1 g fat; 39.4 g carbohydrates;
    3.9 g protein;

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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.

    Quick & Easy Naan Bread with Sourdough Discard

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    We love eating naan bread! We tend to have either a type of curry, stirfry or butter chicken with rice for dinner once a week, and this is our favourite pairing with it.

    In our home, my husband likes thin and extra buttery naan bread, while the kids and I enjoy it a little thicker. So whenever I make some, I try to roll some out a little thinner than others, so that everyone has some the way they like it best. And always lather with lots of butter…before and after frying!

    Feel free to adjust the thickness of this naan bread recipe to your preference! The instructions below are for a 1/2 inch thickness palm sized naan.

    I’ve played around with adjusting this recipe for a while now and am finally ready to share the delicious results. I hope you enjoy it as much as we do!

    History of the Naan Bread:

    India. This country has long been on my bucket list to visit, a culture rich in traditions, history and especially in food! Naan bread, curries, spices, butter chicken, samosas, saag paneer, tikka masala, tandoori chicken, and biryani. All so so good!

    The word “naan” itself actually comes from the ancient Persian civilization meaning “bread baked on hot pebbles”. It is thought by some that naan bread started to become popular in India around the 1520s, after yeast arrived in India from Egypt. It was a delicacy reserved for the nobility, so think on that while you enjoy your dinner tonight, my noble friend!

    Make it with Your Kids!

    Any time I have something that involves using a rolling pin, or just dough in general, I love getting the kids involved in preparing it. They have fun rolling out and shaping their own naans. You could also get out the cookie cutters to cut out some fun shapes to fry up!

    These were sooo yummy to make!

    ♫ Music by Matthew Compton

    How to Make Naan Bread with Sourdough Discard

    Supplies Needed:

    Ingredients:

    • 2 cups all purpose flour (I have also made this with mixing in spelt and whole wheat flour, just add a few more tablespoons of flour to balance the dough consistency)
    • 1 teaspoon organic baking powder
    • 1/4 teaspoon baking soda
    • 1 teaspoon white or raw sugar
    • 1/2 teaspoon ground sea salt
    • 1 Tablespoon olive oil
    • 1/4 cup yogurt or whole milk
    • 1/2 cup sourdough discard starter
    • 2-4 Tablespoons water (add as needed, a little more if using yogurt)
    • Flour for dusting when rolling out
    • 1/3 cup melted butter
    • 1/2-1 Tablespoon chopped fresh parsley (can also use dried parsley, but fresh is best)

    Directions:

    1. Mix flour, baking powder, baking soda, sugar and salt together.

    2. Add olive oil, yogurt/milk, and sourdough discard. Mix well. Add 2-4 tablespoons of water as needed until it becomes a doughy consistency.

    3. Knead for 2-3 minutes until it is a soft dough. Dust with a little flour as needed.

    4. Cover and let rest for 30 minutes-1 hour.

    5. Preheat skillet to medium heat. Melt butter in microwave or in a small pot.

    6. Finely chop the parsley and set aside.

    7. Form dough into a “log” and cut into 8 equal rounds.

    8. Roll dough piece out on a flour covered surface until it is 1/4 inch evenly thick.

    9. Brush melted butter and sprinkle with parsley on one side. Fry with the buttered side down on the pre-heated skillet. While it is starting to bubble and sizzle, brush the top side with more butter and sprinkle with parsley. It should take about 1-2 minutes until golden spots appear, then flip over for another 1-2 minutes until golden.

    10. Keep warm in tinfoil until ready to serve. The steam will keep them soft and prevent them from drying out!

    11. Makes 8 palm-sized naans. Store leftovers in sealed container in fridge for up to 5 days.

    Additional Tips:

    *Make sure your pan is not too hot or it will just burn and not cook through.

    *The thinner you roll out the naans, the quicker it will cook.

    *Add as much butter as you want! (Before and especially after!)

    Serve with a curry, butter chicken, or other saucy and flavourful dish!

    Made this Recipe?

    I’d love to hear how your naan bread turned out! Feel free to tag Northbird using one of the links below if you are posting your tasty dinner to social media, or tell me in the comments below!

    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:

    Quick & Easy Naan Bread with Sourdough Discard

    • Servings: 8
    • Difficulty: Easy
    • Print

    A soft and buttery naan bread recipe using sourdough discard. One of our favourite pairings when we make a stir fry, curry or butter chicken!



    By Jessica Burman © 2024 The Northbird Blog. http://www.thenorthbirdblog.com

    Supplies Needed:

  • Mixing bowl and spoon
  • Skillet
  • Dish for melting butter
  • Cooking Brush
  • Spatula
  • Cutting Board
  • Knife
  • Rolling Pin


    • Ingredients

  • 2 cups all purpose flour (I have also made this with mixing in spelt and whole wheat flour, just add a few more tablespoons of flour to balance the dough consistency)
  • 1 teaspoon organic baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon white or raw sugar
  • 1/2 teaspoon ground sea salt
  • 1 Tablespoon olive oil
  • 1/4 cup yogurt or whole milk
  • 1/2 cup sourdough discard starter
  • 2-4 Tablespoons water (add as needed, a little more if using yogurt)
  • Flour for dusting when rolling out
  • 1/3 cup melted butter
  • 1/2-1 Tablespoon chopped fresh parsley (can also use dried parsley, but fresh is best)


    • Directions:

    1. Mix flour, baking powder, baking soda, sugar and salt together.
    2. Add olive oil, yogurt/milk, and sourdough discard. Mix well. Add 2-4 tablespoons of water as needed until it becomes a doughy consistency.
    3. Knead for 2-3 minutes until it is a soft dough. Dust with a little flour as needed.
    4. Cover and let rest for 30 minutes-1 hour.
    5. Preheat skillet to medium heat. Melt butter in microwave or in a small pot.
    6. Finely chop the parsley and set aside.
    7. Form dough into a “log” and cut into 8 equal rounds.
    8. Roll dough piece out on a flour covered surface until it is 1/4 inch evenly thick.
    9. Brush melted butter and sprinkle with parsley on one side. Fry with the buttered side down on the pre-heated skillet. While it starting to bubble and sizzle, brush the top side with more butter and sprinkle with parsley. It should take about 1-2 minutes until golden spots appear, then flip over for another 1-2 minutes until golden.
    10. Keep warm in tinfoil until ready to serve. The steam will keep them soft and prevent them from drying out!
    11. Makes about 8 palm-sized naans. Store leftovers in sealed container in fridge for up to 5 days.

      12. Additional Tips:

      *Make sure your pan is not too hot or it will just burn and not cook through.

      *The thinner you roll out the naans, the quicker it will cook.

      *Add as much butter as you want!

    Nutrition


    Per 1 serving: 322 calories; 19.7 g fat; 38.1 g carbohydrates;
    3 g protein.

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    Chocolate-Cranberry Oatmeal Cookies (Sourdough Discard Optional)

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    Chocolate and cranberries go so well together! So the other day I asked myself: “why not make a simple oatmeal cookie recipe that involves both these tasty ingredients?!” And after some experimenting, this delicious recipe was born -or baked- and quickly munched down by approving family members.

    I have also included below an alternative recipe to turn this into a sourdough discard recipe, if that might peek the interest of any of my blog readers?

    I am especially fond of experimenting and finding ways of turning my tried-and-true baking recipes that I have been using for years, into sourdough starter discard recipes. I always like the option to add some sourdough starter if I can, and I love how it adds all the fermented goodness and extra nutrition to baked goods!

    New or interested in more info about Sourdough fun? Click HERE

    Did You Know these Amazing Health Benefits of Eating Cranberries?!

    Image courtesy of Vecteezy.com
    • Cranberries are most known for reducing the risk of urinary tract infections. This is due to the proanthocyanidins in the berries that help to prevent bacteria from sticking to the urinary tract. A build up of bacteria in the urinary tract is what causes infections and other illnesses if left untreated.
    • The proanthocyanidins in Cranberries also help to support your teeth, and some research suggests gum disease as well.
    • Cranberries contain Vitamin E, which supports hair and skin health.
    • Cranberries have high levels of anioxidants, which support the immune system and help prevent illness and diseases.
    • Cranberries have high levels of phytonutrients, which are great for reducing inflammation in the body.
    • Cranberry juice contains phytochemicals that help to maintain healthy digestion in your body.
    • Cranberries are also very high in Vitamin C (ascorbic acid), boosting your immune system and helping to maintain health.
    • Cranberry juice helps to lower cholesterol levels, which lowers the risk of heart disease.

    Please Note: When buying cranberry juice at the store for medicinal purposes, it is always important to read the label carefully and to select a brand that is 100% pure cranberry juice, no added sugar, and not a juice cocktail mix.

    If you are a cranberry fan, you might like to check out this other tasty recipe on the Northbird Blog:

    Carol’s Cranberry Loaf!

    A simple video of making these tasty chocolatey and cranberry oatmeal cookies!

    How to Make Chocolate Cranberry Oatmeal Cookies:

    Supplies Needed:

    Ingredients:

    Directions:

    1. Preheat oven to 350 degrees fahrenheit.
    2. Cream together the softened butter and both sugars.
    3. Add the eggs (or sourdough starter) and vanilla and mix until fully combined and smooth.

    4. Add in the flour, baking powder, baking soda, salt and cocoa powder. Stir until all combined and smooth.

    5. Add in dried cranberries and chocolate chips and stir until fully combined.

    6. Drop by spoonfuls onto parchment lined cookie sheets, and slightly flatten the cookie dough. Pop a few chocolate chips on the tops of the cookies if desired.

    7. Bake 10-12 minutes on middle rack of oven. Bottoms should be lightly browned, tops may look soft, but will harden as they cool down. (This will make them to be soft and irresistibly chewy!)

    8. Cool for 5 minutes on cookie sheets before transferring to a cooling rack.

    9. Makes about 3 dozen medium sized cookies.

    10. Store in sealed container up to 5 days. (Lets be honest:they never last that long!)

    Note: This cookie dough freezes very well, so if 3 dozen is too much to enjoy all at once, you can simply put the extra dough amount in a sealed plastic container in the freezer until you are ready to bake it off. To thaw, simply put the whole container in a larger bowl of hot water until the dough becomes soft and palpable again.

    I like to double this recipe, and then split up the dough into several leftover plastic yogurt containers and put them in the freezer. This makes it simple for baking off smaller batches of cookies whenever I feel like it without all the time it takes to mix it up!

    I’d love to hear how your cookies turned out! Feel free to tag Northbird using one of the links below if you are posting to social media:

    Happy Baking!

    More Desert & Snack Recipes:

    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:

    Sourdough Discard Oatmeal Chocolate Chip Cookies

    • Servings: 3 dozen Cookies
    • Difficulty: Easy
    • Print

    Chocolate and cranberries are seriously so good together! Check out this tasty cookie recipe (optional directions to turn it into a sourdough discard recipe too!)



    This cookie dough freezes very well, so if 3 dozen is too much to enjoy all at once, you can simply put the extra dough amount in a sealed plastic container in the freezer until you are ready to bake it off. To thaw, simply put the whole container in a larger bowl of hot water until the dough becomes soft and palpable again, about 30 minutes.

    By Jessica Burman © 2024 The Northbird Blog. https://www.thenorthbirdblog.com


    Supplies Needed:

  • Mixing bowl
  • Mixing Spoon or Spatula
  • Measuring cups/teaspoons
  • Baking sheets
  • Parchment paper
  • Cooling racks


    • Ingredients

  • 1 cup butter (soft)
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs (or replace with 1/3 cup sourdough starter discard)
  • 1 teaspoon vanilla
  • 2 cups quick oats
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup cocoa powder
  • 1 cup chocolate chips (plus more for the tops)
  • 1- 1+1/2 cup dried cranberries


    • Directions:

    1. Preheat oven to 350 degrees fahrenheit.
    2. Cream together the softened butter and both sugars.
    3. Add the eggs (or sourdough starter) and vanilla and mix until fully combined and smooth.
    4. Add in the flour, baking powder, baking soda, salt and cocoa powder. Stir until all combined.
    5. Add in the oats, dried cranberries and chocolate chips and stir until fully combined.
    6. Drop by spoonfuls onto parchment lined cookie sheets, and slightly flatten the cookie dough. Pop a few chocolate chips on the tops if desired.
    7. Bake 10-12 minutes on middle rack of oven. Bottoms should be lightly browned, tops may look soft, but will harden as they cool down. (This will make them to be soft and irresistibly chewy!)
    8. Cool for 2 minutes on cookie sheets before transferring to cooling rack.
    9. Makes about 3 dozen medium sized cookies.
    10. Store in sealed container up to 5 days. (Lets be honest: they never last that long!)

    Nutrition


    Per 1 cookie: 120 calories; 4.2 g fat; 17.9 g carbohydrates;
    2.5 g protein.

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    Sourdough English Muffins

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    I never knew until recent years that English Muffins were FRIED, not baked. I’m not sure why I just assumed they were baked (especially with the golden-brown tops and bottoms!)

    Anyway, since I began experimenting with developing my own recipe of this, we have eaten these quite often. Probably my favourite reason for making these so often through the summer months in particular, is that there’s no need to use the oven and overheat the kitchen. Definitely a bonus.

    Where do English Muffins Come From?

    According to the “Baking Hall of Fame”, a man named Samuel Bath Thomas emigrated from England to New York City (America) in 1874, and later in 1880 he opened his own bake shop in Manhattan, New York. It is thought that he first brought the fried bread recipe idea to America and made it popular.

    To this day, Americans call it an “English Muffin”, and the British simply call it a “Muffin”.

    Is an English Muffin the same as a Crumpet?

    No. English Muffins are more dense and have a more “bread-like” texture. They are hand-formed from dough. A Crumpet is spongier, lighter and has a thinner batter that is usually poured into a griddle base or mold. It is somewhat similar to a pancake, but typically smaller.

    Ways to eat English Muffins:

    These tasty fried breads are lovely when sliced through the middle, toasted, and spread with salted butter and jam. It also makes an easy lunch sandwich in the absence of sandwich bread.

    Perhaps one of the fast-food breakfast favourites that you might see in North America at a Mcdonalds, A&W, or Tim Hortons is a: Bacon, Egg and Cheese on an English Muffin”.

    One of our quick travel meals that we like to do is to make little mini pizzas out of sliced English Muffins. We spread pizza sauce, add pepperoni, other toppings and cheese. A quick bake then wrap in tinfoil to maintain heat makes it a tasty and warm meal on-the-go.

    New to Sourdough?

    Check out THIS POST on Sourdough Bread to see some tips and helpful info that I’ve learned for looking after and feeding a sourdough starter.

    How to Make English Muffins from scratch:

    How to Make Sourdough English Muffins

    Supplies Needed:

    Ingredients:

    • 3/4 cup of ACTIVE sourdough starter
    • 2 tablespoons of liquid sweetener (pure maple syrup or honey are what I use most often)
    • 1 + 1/2 cups of 2-3% milk (or sub plain yogurt and add 1/3 cup water)
    • 4 cups of all purpose flour (or light spelt or bread flour… add additional 1/4 cup as needed to make soft dough)
    • 2 teaspoons fine sea salt
    • Cornmeal for sprinkling tops/bottoms

    Directions:

    1. Whisk together sourdough starter, liquid sweetener and milk/yogurt until no starter clumps remain and it is a frothy white liquid.

    2. Add flour and sea salt and mix into dough.

    3. Knead for 3-5 minutes. Add additional flour as needed to make into a soft dough.

    4. Cover and rest for 8-12 hours to long ferment at room temperature. It will more than double in size *See Note Below

    5. Roll out so that dough is about 3/4 inch thick (2.5 cm). Cut out rounds of dough 3-4 inches in diameter. (I just use circular tupperware to cut the dough)

    6. Place on parchment covered baking sheet and cover with a tea towel. Rest 1-2 hours (they will puff up during this time).

    7. Warm skillet on low/medium heat with lid on for 3-5 minutes (dry, no oil). Sprinkle the tops of the english muffins with cornmeal.

    8. Place 3-4 English Muffins in the skillet, top (cornmeal covered) side-down, and sprinkle cornmeal on the revealed bottom side. Secure lid and fry for 4-6 minutes or until golden brown. Flip over, cover and fry for another 3-4 minutes or until golden brown.

    Note: The first batch may need some tweaking of the temperature and timing as every stove is different. Too hot, and it will brown without baking the inside.

    9. Cool for several minutes on baking sheets before cutting open. Makes 10-12 English Muffins (depending on the size of the dough circles!).

    10. Store in a sealed container at room temperature for up to 5 days, or in an air-sealed ziploc bag in the freezer for up to 3 months.

    Additional Notes:

    I usually feed my sourdough starter in early afternoon, then it is bubbly and ready to use by early evening when I mix up my dough. The long ferment takes place overnight, and the next morning all that is left is a roll out, cut, rest, and then fry: just in time for breakfast!

    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:

    Sourdough English Muffins

    • Servings: 10-12
    • Difficulty: Easy
    • Print

    One of my favourite go-to recipes for making sourdough without using the oven!


    I usually feed my sourdough starter in early afternoon, then it is bubbly and ready to use by early evening when I mix up my dough. The long ferment takes place overnight, and the next morning all that is left is a roll out, cut, rest, and then fry: just in time for breakfast!

    Supplies Needed:

  • Mixing bowl
  • Danish dough whisk or mixing spoon
  • Measuring cups
  • Teaspoons and tablespoons
  • 2 tea towels
  • 2 baking sheets
  • Skillet with lid
  • Parchment paper
  • Rolling pin


    • Ingredients

  • 3/4 cup of ACTIVE sourdough starter
  • 2 tablespoons of liquid sweetener (pure maple syrup or honey are what I use most often)
  • 1 + 1/2 cups of 2-3% milk (or sub plain yogurt and add 1/3 cup water)
  • 4 cups of all purpose flour (or light spelt or bread flour… add additional 1/4 cup as needed to make soft dough)
  • 2 teaspoons fine sea salt
  • Cornmeal for sprinkling tops/bottoms


    • Directions:

    1. Whisk together sourdough starter, liquid sweetener and milk/yogurt until no starter clumps remain and it is a frothy white liquid.
    2. Add flour and sea salt and mix into dough.
    3. Knead for 3-5 minutes. Add additional flour as needed to make into a soft dough.
    4. Cover and rest for 8-12 hours to long ferment at room temperature.
    5. Roll out so that dough is about 3/4 inch thick (2.5 cm). Cut out rounds of dough 3-4 inches in diameter. (I just use circular tupperware to cut the dough)
    6. Place on parchment covered baking sheet and cover with a tea towel. Rest 1-2 hours (they will puff up during this time).
    7. Warm skillet on low/medium heat with lid on for 3-5 minutes (dry, no oil). Sprinkle the tops of the english muffins with cornmeal.
    8. Place 3-4 English Muffins in the skillet, top (cornmeal covered) side-down, and sprinkle cornmeal on the revealed bottom side. Secure lid and fry for 4-6 minutes or until golden brown. Flip over, cover and fry for another 3-4 minutes or until golden brown.

      9. Note: The first batch may need some tweaking of the temperature and timing as every stove is different. Too hot, and it will brown without baking the inside.

    9. Cool for several minutes on baking sheets before cutting open. Makes 10-12 English Muffins (depending on the size of the dough circles!).
    10. Store in a sealed container at room temperature for up to 5 days, or in an air-sealed ziploc bag in the freezer for up to 3 months.

    Nutrition


    Per 1 serving: 194 calories; 0.8 g fat; 42.8 g carbohydrates;
    4.5 g protein.

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    Oatmeal Chocolate Chip Cookies Using Sourdough Discard

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    The first time I created this recipe, it sort of happened accidentally…! We were all craving my special Oatmeal Chocolate Chip Cookie recipe that I’ve made probably hundreds of times and altered over the years. But after softening the butter and starting to get ingredients ready, I realized we had NO EGGS!

    The past weekend had been very full with baking lots with eggs, making frittata one night for dinner, a homemade egg noodle dish another night, and having eggs in our lunches a few times too! The final lonely egg in the fridge was used in a homeschool science experiment.

    (Now, I’m not usually one to run out of ingredients: I LOVE planning and being prepared with meals, making snacks, etc, so this threw me off a little! But honestly, sometimes simply good stuff can happen from situations such as this!)

    Soooo…after slightly panicking and wondering if I could turn the ingredients into something else, I remembered hearing at some point that one could use sourdough starter discard as an egg replacement.

    PERFECT.

    Here is the general equation that I found online and that several seasoned “sourdoughers” agree on:

    3 Tablespoons of Sourdough Starter Discard = 1 egg

    So if you are a fellow “Sourdough-er” and in an egg emergency like I was, I hope this comes in handy for you!

    EDIT: Here is my youngest cookie helper, looking a little grumpy because Mommy had to set her down to finish off the cookies! (It was one of those days where Little Miss wanted to be held ALL DAY. )

    Why Sourdough? Here’s a few facts you might not have heard of:

    • Improves digestion
    • Sourdough gluten is easier to digest
    • Lowers chronic disease risks
    • Promotes healthy aging
    • Assists in stabilizing blood sugar levels
    • Helps with weight loss
    • Lower glycemic index
    • Has natural preservatives
    • Contains high levels of protein, fibre and nutrients

    Interested in more info about Sourdough Starter? Click HERE

    A simple video of making these delicious sourdough cookies!

    How to Make Sourdough Starter Oatmeal Chocolate Chip Cookies:

    Supplies Needed:

    Ingredients:

    Directions:

    1. Preheat oven to 350 degrees celcius.
    2. Cream together the softened butter and both sugars.
    3. Add the sourdough starter and vanilla and mix until fully combined and smooth.

    4. Add in the oats, flour, baking powder, baking soda and salt. Stir until all combined.

    5. Add in desired amount of chocolate chips and stir until fully combined.

    6. Drop by spoonfuls onto parchment lined cookie sheets, and slightly flatten the cookie dough.

    7. Bake 10-12 minutes on middle rack of oven.

    8. Cool for 2 minutes on cookie sheets before transferring to a cooling rack.

    9. Makes about 3 dozen medium sized cookies.

    Note: This cookie dough freezes very well, so if 3 dozen is too much to enjoy all at once, you can simply put the extra dough amount in a sealed plastic container in the freezer until you are ready to bake it off. To thaw, simply put the whole container in a larger bowl of hot water until the dough becomes soft and palpable again.

    I like to double this recipe, and then split up the dough into several leftover plastic yogurt containers and put them in the freezer. This makes it simple for baking off smaller batches of cookies without all the time it takes to mix it up!

    More Desert & Snack Recipes:

    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:

    Sourdough Discard Oatmeal Chocolate Chip Cookies

    • Servings: 30 Cookies
    • Difficulty: Easy
    • Print

    A tasty spin on the classic oatmeal chocolate chip cookie, using sourdough starter discard as an egg replacement. Get your glass of milk ready!



    This cookie dough freezes very well, so if 3 dozen is too much to enjoy all at once, you can simply put the extra dough amount in a sealed plastic container in the freezer until you are ready to bake it off. To thaw, simply put the whole container in a larger bowl of hot water until the dough becomes soft and palpable again.

    Supplies Needed:

  • Mixing bowl
  • Mixing Spoon or Spatula
  • Measuring cups/teaspoons
  • Baking sheets
  • Parchment paper
  • Cooling racks


    • Ingredients

  • 1 cup butter (soft)
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1/3 cup sourdough starter discard
  • 1 teaspoon vanilla
  • 2 cups quick oats
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1-2 cups chocolate chips


    • Directions:

    1. Preheat oven to 350 degrees celcius.
    2. Cream together the softened butter and both sugars.
    3. Add the sourdough starter and vanilla and mix until fully combined and smooth.
    4. Add in the oats, flour, baking powder, baking soda and salt. Stir until all combined.
    5. Add in desired amount of chocolate chips and stir until fully combined.
    6. Drop by spoonfuls onto parchment lined cookie sheets, and slightly flatten the cookie dough.
    7. Bake 10-12 minutes on middle rack of oven.
    8. Cool for 2 minutes on cookie sheets before transferring to cooling rack.
    9. Makes about 3 dozen medium sized cookies.

    Nutrition


    Per 1 serving: 100 calories; 3.5g fat; 16.5g carbohydrates;
    1.5g protein.

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    Cheesy Sourdough Pretzels

    Northbird2 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”

    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.

    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.

    Looking for more info on managing and growing your Sourdough Starter?

    Click HERE and scroll down to see the section for Sourdough Starter.

    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!

    • Plain Soft 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 Cheesy Sourdough Pretzels

    Supplies Needed:

    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 shredded cheese (add after bulk fermenting)

    Water Bath

    Egg wash

    • 1 egg
    • More shredded cheese for topping

    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 shredded cheese and 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 more shredded cheese.

    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!

    Recent posts from Northbird:

    Cheesy Sourdough Pretzels

    • Servings: 12 Pretzels
    • Difficulty: Easy
    • Print

    Soft and cheesy, this Sourdough Pretzel Recipe will satisfy those cheese bread cravings!


    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 shredded cheese (add after bulk fermenting)


    • Ingredients: Water Bath

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


    • Ingredients: Egg Wash

    • 1 egg
    • More shredded cheese for topping

    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 shredded cheese and 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 more shredded cheese.
    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: 211 calories; 3.9 g fat; 36 g carbohydrates;
    7 g protein;

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    Banana Chocolate Chip Muffins with Sourdough Discard

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    Every once in a while we do a purge and inventory of our freezers, and guess what we find?! Lots and lots of frozen bananas. Sometimes when our food order arrives off the train, the bananas look less than appealing. Especially if they’ve not been packaged properly (slightly squashed) or left in a cold area (slightly frozen). I really dislike wasting food, so as long as the bananas aren’t outright rotten, I’ll usually throw them into one of the freezers to be used later in baking.

    This recipe was created from one such time, when we realized we were desperately running out of space in the fridge freezer, and also had an abundance of sourdough discard that I didn’t want to just toss out.

    The amount of sourdough discard in this recipe is flexible, based on what you have available. That’s the beauty of muffin recipes: the batter consistency is usually not too different from a sourdough discard consistency, so anywhere up to 1 cup of sourdough discard would blend into this muffin batter quite well in my opinion. I have made it several times with varying amounts of discard and they all turn out great and tasty!

    How to Make Banana Chocolate Chip Muffins (Sourdough Discard)

    Supplies Needed:

    Ingredients:

    Directions:

    1. Preheat oven to 425 degrees fahrenheit.
    2. In a large bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together

    3. In another bowl, cream the butter and brown sugar together. Whisk in the eggs and add vanilla.

    4. Add the mashed bananas, sourdough discard, and applesauce to the wet mixture and mix well together.

    5. Make a “well” in the flour mix, and add the wet mixture to it. Mix until fully blended together, but do not “overmix” so that the muffins stay fluffy. Fold in the chocolate chips.

    6. Grease muffin pans or use muffin cups. (I like greasing our muffin pans with coconut oil, works beautifully every time!)

    7. Fill muffin cups 3/4 full and sprinkle more chocolate chips on the tops.

    8. Bake at 425 F for 5 minutes, then turn the oven down to 350 until muffins are golden on top and a toothpick comes out clean when inserted. For large muffins this takes me about 12-15 minutes.

    9. Let muffins cool in the pan for 5 minutes before moving to a cooling rack or inverting in the pan.

    10. Store in a sealed container at room temperature for up to 5 days, refrigerate for 1 week, or freeze in a sealed freezer bag for up to 6 months.

    Additional note: This recipe usually makes about 30 muffins, half of which we like to freeze and use within a few months. Freeze in a freezer-ziploc bag, remove air. Thaw overnight and pop in the oven or microwave to freshen up!

    More Desert & Snack Recipes:

    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.

    Other Tasty Sourdough Recipes to Check Out!

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    Banana Chocolate Chip Muffins

    • Servings: 30 Muffins
    • Difficulty: Easy
    • Print

    This is a great way to use up an excess of sourdough starter/discard and also those spotty bananas (or if you are like me, a stash of frozen ones!!)


    By Jessica Burman © 2024 The Northbird Blog http://www.thenorthbirdblog.com

    Supplies Needed:

  • 2 mixing bowls
  • Whisk
  • Spatula
  • Measuring cups
  • Teaspoon

    • Ingredients

  • 2 + 1/4 cup of all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 6 medium bananas, mashed
  • 1/2 cup butter, melted
  • 1 + 1/2 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3/4 cup sourdough starter discard
  • 1/2 cup applesauce
  • 1 cup chocolate chips (plus more for the tops)

    • Directions:

    1. Preheat oven to 425 degrees fahrenheit.
    2. In a large bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
    3. In another bowl, cream the butter and brown sugar together. Whisk in the eggs and add vanilla.
    4. Add the mashed bananas, sourdough discard, and applesauce to the wet mixture and mix well together.
    5. Make a “well” in the flour mix, and add the wet mixture to it. Mix until fully blended together, but do not “overmix” so that the muffins stay fluffy. Fold in the chocolate chips.
    6. Grease muffin pans or use muffin cups. (I like greasing our muffin pans with coconut oil, works beautifully every time!)
    7. Fill muffin cups 3/4 full and sprinkle more chocolate chips on the tops.
    8. Bake at 425 F for 5 minutes, then turn the oven down to 350 until muffins are golden on top and a toothpick comes out clean when inserted. For large muffins this takes me about 12-15 minutes.
    9. Let muffins cool in the pan for 5 minutes before moving to a cooling rack or inverting in the pan.
    10. Store in a sealed container at room temperature for up to 5 days, refrigerate for 1 week, or freeze in a sealed freezer bag for up to 6 months.

    Additional Notes:

    This recipe usually makes about 30 muffins, half of which we like to freeze and use within a few months. Freeze in a freezer-ziploc bag, remove air. Thaw overnight and pop in the oven or microwave to freshen up!

    Nutrition


    Per 1 muffin: 179 calories; 5.8 g fat; 31 g carbohydrates;
    2.6 g protein.

    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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    Cinnamon Raisin Sourdough Bagels

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    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 continue to share recipes for the other types of bagels that the girls and I have come up with since that fun 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 baked products 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 Sourdough Bagel Recipe Variations:

    Use this one recipe to make many more kinds of bagels! Just 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!

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

    How to Make Cinnamon Raisin Sourdough Bagels

    Supplies Needed:

    Ingredients:

    Dough

    Water Bath

    Topping

    • 1 egg

    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, plastic wrap or a tea towel and let rest overnight or for 8-10 hours to bulk ferment. Dough will be moist and spongy and will have doubled in size.

    3. Add 1 cup of raisins and 1 tablespoon of ground cinnamon to the bowl and work it into the dough. Knead dough on floured surface for 2 minutes until it is a soft dough ball. Divide into 12 equal 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 again 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 in a small bowl and paint the bagels with a cooking brush. (This will give them that lovely golden colour on the crust after being baked!)

    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!

    Additional Notes: 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 or microwave to freshen them up!

    Enjoyed this recipe?

    You can turn this Cinnamon Raisin 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 delicious 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:

    Cinnamon Raisin Sourdough Bagels

    • Servings: 12 Bagels
    • Difficulty: Easy
    • Print

    Deliciously Crave-able Cinnamon Raisin Sourdough Bagel Recipe


    Supplies Needed:

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


    • Ingredients: Dough

  • 1/2 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 raisins
  • 1 Tablespoon ground cinnamon


    • Ingredients: Water Bath

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


    • Ingredients: Topping

    • 1 Egg

    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, plastic wrap or a tea towel and let rest overnight or for 8-10 hours to bulk ferment. Dough will be moist and spongy and will have doubled in size.
    3. Add 1 cup of raisins and 1 tablespoon of ground cinnamon to the bowl and work it into the dough. Knead dough on floured surface for 2 minutes until it is a soft ball. Divide it into 12 equal 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. (This will give them that lovely golden colour on the crust after being baked!)
    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 Cinnamon Raisin Bagel: 274 calories; 5.8 g fat; 47.6 g carbohydrates;
    8.7 g protein.

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