12 Delicious Chef Johns Sourdough Bread Recipes

Welcome to the world of sourdough, where the aroma of freshly baked bread fills your kitchen with warmth and comfort! Chef John’s sourdough bread recipes are a treasure trove for home cooks looking to explore the art of baking with a friendly twist. From classic loaves to inventive variations, these 12 delicious recipes promise to turn your baking adventures into a joyous journey. Let’s get started!

Classic Chef Johns Sourdough Bread

Ready to bake bread that’ll make your kitchen smell like a artisan bakery? This Classic Chef John’s Sourdough Bread is your ticket to crusty, tangy perfection.

Ingredients

• 1 cup active sourdough starter (bubbly and ripe)
• 3 1/2 cups bread flour (high-protein, for chewy texture)
• 1 1/2 tsp fine sea salt (for balanced flavor)
• 1 1/4 cups lukewarm water (around 90°F, for optimal yeast activity)

Instructions

1. In a large mixing bowl, combine the active sourdough starter and lukewarm water. Stir until the starter is fully dissolved.
2. Add the bread flour and fine sea salt to the bowl. Mix until a shaggy dough forms.
3. Cover the bowl with a damp towel and let it rest at room temperature (75°F) for 30 minutes to autolyse, improving gluten development.
4. After resting, perform the first set of stretches and folds. Wet your hands, grab one side of the dough, stretch it upwards, and fold it over. Rotate the bowl and repeat 3 more times. Tip: This builds strength without kneading.
5. Cover and let the dough rise at room temperature for 4 hours, performing stretches and folds every 30 minutes for the first 2 hours.
6. Turn the dough onto a lightly floured surface. Shape into a tight ball by pulling the edges towards the center. Tip: Use a bench scraper for cleaner folds.
7. Place the dough seam-side up in a floured proofing basket. Cover and refrigerate overnight (12-16 hours) for slow fermentation and deeper flavor.
8. Preheat your oven to 475°F with a Dutch oven inside for 45 minutes. Tip: A hot Dutch oven mimics a professional steam oven.
9. Turn the dough onto parchment paper, score the top with a sharp blade, and transfer to the Dutch oven. Bake covered for 20 minutes, then uncovered for 25 minutes until deeply golden.

This sourdough boasts a crackly crust and airy, open crumb. Slather with creamy butter or dunk into a hearty stew for the ultimate comfort bite.

Chef Johns Sourdough Bread with Rosemary and Garlic

Let’s dive into a loaf that’s crusty, aromatic, and packed with flavor. This sourdough isn’t just bread—it’s a masterpiece of rosemary and garlic.

Ingredients

• 1 cup active sourdough starter (bubbly and ripe)
• 3 1/2 cups bread flour (high-protein, for that perfect chew)
• 1 1/2 tsp fine sea salt (for balancing flavors)
• 1 1/4 cups lukewarm water (around 90°F, to activate the yeast)
• 2 tbsp rich extra virgin olive oil (for a tender crumb)
• 2 tbsp fresh rosemary (finely chopped, for a fragrant punch)
• 3 garlic cloves (minced, for a sharp, savory note)

Instructions

1. In a large bowl, mix the sourdough starter, bread flour, and sea salt. Gradually add lukewarm water until a shaggy dough forms. Tip: The dough should feel tacky but not sticky.
2. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: Use the windowpane test to check gluten development.
3. Drizzle olive oil over the dough, then fold in rosemary and garlic until evenly distributed. Tip: Coat your hands with oil to prevent sticking.
4. Cover the bowl with a damp towel and let rise at room temperature (75°F) for 5 hours, or until doubled in size.
5. Preheat your oven to 450°F with a Dutch oven inside for 30 minutes. Carefully transfer the dough to the preheated Dutch oven.
6. Bake covered for 30 minutes, then uncover and bake for another 15 minutes until deeply golden. Tip: For extra crispiness, leave the bread in the oven with the door ajar for 5 minutes after turning it off.

When you tear into this bread, expect a crackly crust giving way to a soft, airy interior. The rosemary and garlic meld into a savory symphony that’s perfect with a swipe of butter or as the base for your next bruschetta.

Whole Wheat Chef Johns Sourdough Bread

Unleash the magic of sourdough with this Whole Wheat Chef John’s masterpiece—**bold** flavors, **crispy** crust, and a **tender** crumb that’ll make your kitchen smell like a artisan bakery.

Ingredients

• 1 cup active sourdough starter (bubbly and tangy)
• 1 1/2 cups warm water (110°F, like a cozy bath)
• 3 cups whole wheat flour (stone-ground for rustic texture)
• 1 1/2 cups bread flour (high-protein for that perfect chew)
• 1 1/2 tsp fine sea salt (crisp and mineral-rich)
• 1 tbsp honey (golden and subtly sweet)

Instructions

1. In a large bowl, **mix** the sourdough starter and warm water until fully combined. Tip: Use a whisk to ensure no starter lumps remain.
2. **Add** the whole wheat flour, bread flour, sea salt, and honey. Stir until a shaggy dough forms. Tip: Let the dough rest for 30 minutes to hydrate the flour.
3. **Knead** the dough on a floured surface for 10 minutes until smooth and elastic. Tip: Windowpane test—stretch a small piece; if it holds light without tearing, it’s ready.
4. **Place** the dough in a greased bowl, cover with a damp towel, and let rise at room temperature (75°F) for 8-12 hours until doubled. Tip: Overnight rise develops deeper flavor.
5. **Preheat** the oven to 450°F with a Dutch oven inside for 30 minutes. Tip: A hot Dutch oven mimics a professional steam-injected oven.
6. **Shape** the dough into a round loaf, place on parchment, and score the top with a sharp blade. Tip: Scoring controls expansion and adds artisanal flair.
7. **Bake** covered for 20 minutes, then uncovered for 25 minutes until deep golden brown. Tip: Internal temp should read 210°F for perfect doneness.

Serve this loaf **warm** with a swipe of creamy butter or **toasted** for a crunchier bite. The nutty whole wheat and tangy sourdough create a **harmonious** flavor that’s irresistible straight from the oven.

Chef Johns Sourdough Bread with Honey and Oats

Ready to level up your bread game? This isn’t just any sourdough—it’s a **honey-kissed, oat-packed masterpiece** that’ll have your kitchen smelling like a artisan bakery.

Ingredients

• 1 cup active sourdough starter (bubbly and ripe)
• 3 cups bread flour (high-protein, for that perfect chew)
• 1 cup rolled oats (old-fashioned, for hearty texture)
• 1/4 cup honey (raw and golden, for a subtle sweetness)
• 1 1/2 tsp sea salt (fine, to enhance all flavors)
• 1 1/4 cups water (filtered, at 85°F for happy yeast)
• 1 tbsp unsalted butter (melted, for a golden crust)

Instructions

1. In a large bowl, **combine** the sourdough starter, bread flour, rolled oats, honey, and sea salt. **Tip**: Ensure your starter floats in water to confirm it’s active.
2. **Gradually add** the 85°F water, mixing until a shaggy dough forms. **Rest** for 30 minutes to hydrate the flour.
3. **Knead** the dough on a floured surface for 10 minutes until smooth and elastic. **Tip**: Windowpane test—stretch a small piece; it shouldn’t tear easily.
4. **Place** the dough in a greased bowl, cover with a damp towel, and **let rise** at 75°F for 4-6 hours, until doubled.
5. **Preheat** your oven to 450°F with a Dutch oven inside for 30 minutes. **Shape** the dough into a round loaf, score the top, and **bake** covered for 20 minutes.
6. **Remove** the lid, **brush** with melted butter, and **bake** uncovered for 25 minutes until deep golden. **Tip**: For a crispier crust, leave in the turned-off oven for 5 extra minutes.

Heavenly crisp crust gives way to a tender, slightly sweet crumb speckled with oats. **Slice thick**, toast lightly, and slather with butter for breakfast bliss.

Chef Johns Sourdough Bread with Sunflower Seeds

Outrageously good and packed with crunch, this sourdough isn’t just bread—it’s a masterpiece. **Chef John’s** twist with sunflower seeds brings a nutty depth that’ll have you slicing off piece after piece.

Ingredients

• 1 cup active sourdough starter (bubbly and tangy)
• 3 1/2 cups bread flour (high-protein, for that chewy texture)
• 1 1/2 tsp fine sea salt (crisp and clean)
• 1 cup warm water (about 110°F, to wake up the yeast)
• 1/2 cup raw sunflower seeds (toasty and golden)

Instructions

1. In a large bowl, **mix** the sourdough starter, bread flour, and sea salt. Gradually add warm water until a shaggy dough forms.
2. **Knead** the dough on a floured surface for 10 minutes until smooth and elastic. Tip: Windowpane test—stretch a small piece; if it’s translucent without tearing, it’s ready.
3. **Fold in** sunflower seeds evenly throughout the dough. Cover with a damp towel and let rise at room temperature for 4 hours, or until doubled in size.
4. **Preheat** your oven to 450°F with a Dutch oven inside for 30 minutes. This mimics a professional baker’s oven for that perfect crust.
5. **Shape** the dough into a round loaf, score the top with a sharp knife, and carefully place it into the preheated Dutch oven.
6. **Bake** covered for 20 minutes, then uncover and bake for another 25 minutes until deeply golden. Tip: For an extra glossy crust, spritz water inside the oven during the first 5 minutes of baking.
7. **Cool** on a wire rack for at least 1 hour before slicing. Patience rewards you with the best texture.

Crunchy on the outside, airy and slightly tangy inside, this bread is a game-changer. **Serve** thick slices with a swipe of honey butter or as the base for your next avocado toast obsession.

Chef Johns Sourdough Bread with Cheddar and Jalapenos

Let’s dive into a loaf that’s a game-changer for your bread game—spicy, cheesy, and utterly irresistible.

Ingredients

• 1 cup active sourdough starter (bubbly and ripe)
• 3 cups high-quality bread flour (unbleached, for the best rise)
• 1 1/2 tsp fine sea salt (for that perfect seasoning)
• 1 cup sharp cheddar cheese (shredded, for melty pockets)
• 2 fresh jalapenos (diced, seeds in for extra heat)
• 1 tbsp honey (raw, for a subtle sweetness)
• 1 cup warm water (around 110°F, to activate the yeast)

Instructions

1. In a large bowl, mix the sourdough starter, warm water, and honey until fully combined. Tip: Use a whisk to ensure no lumps remain.
2. Gradually add the bread flour and salt, stirring with a wooden spoon until a shaggy dough forms. Tip: Let the dough rest for 30 minutes to hydrate the flour.
3. Fold in the shredded cheddar and diced jalapenos until evenly distributed throughout the dough.
4. Cover the bowl with a damp towel and let it rise at room temperature (75°F) for 4-6 hours, or until doubled in size. Tip: For best results, place the bowl in a slightly warm oven with the light on.
5. Preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes before baking.
6. Shape the dough into a round loaf, place it on parchment paper, and score the top with a sharp knife.
7. Carefully transfer the loaf into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
8. Remove the lid and continue baking for another 25 minutes, or until the crust is deep golden brown.
9. Let the bread cool on a wire rack for at least 1 hour before slicing.

Fresh out of the oven, this bread boasts a crispy crust with a soft, airy interior packed with gooey cheese and spicy jalapeno bites. Serve it warm with a smear of butter or as the star of your next charcuterie board.

Chef Johns Sourdough Bread with Olives and Herbs

Hungry for a bread that’s anything but basic? **Chef John’s Sourdough with Olives and Herbs** is your ticket to flavor town—crusty, tangy, and packed with savory bites.

Ingredients

• 1 cup active sourdough starter (bubbly and ripe)
• 3 1/2 cups bread flour (high-protein, for that perfect chew)
• 1 1/4 cups lukewarm water (about 90°F, for happy yeast)
• 1 1/2 tsp fine sea salt (for that essential flavor pop)
• 1 cup pitted Kalamata olives (briny and bold, roughly chopped)
• 2 tbsp fresh rosemary (finely chopped, for aromatic punches)
• 1 tbsp extra virgin olive oil (rich and fruity, for dough suppleness)

Instructions

1. In a large bowl, mix the sourdough starter, bread flour, and lukewarm water until just combined. Let rest for 30 minutes (autolyse for better gluten development).
2. Add the sea salt, olives, rosemary, and olive oil. Knead for 10 minutes until the dough is smooth and elastic (windowpane test it!).
3. Cover with a damp towel and let rise at room temperature (75°F) for 4 hours, folding the dough every hour for strength.
4. Shape the dough into a round loaf. Place in a floured banneton, cover, and refrigerate overnight (12 hours) for flavor depth.
5. Preheat oven to 475°F with a Dutch inside for 30 minutes. Turn the dough onto parchment, slash the top, and bake covered for 20 minutes.
6. Uncover, reduce heat to 450°F, and bake for another 25 minutes until deeply golden and hollow-sounding when tapped.

Kick back and admire your masterpiece—crackling crust, airy crumb, and bursts of olive and herb in every bite. Slather with butter or dunk in herbed oil for next-level indulgence.

Chef Johns Sourdough Bread with Pumpkin and Spices

Zesty flavors meet cozy vibes in this autumnal twist on sourdough. **Bake** your way to a golden, spiced loaf that’s as Instagram-worthy as it is delicious.

Ingredients

• 1 cup active sourdough starter (bubbly and ripe)
• 3 cups bread flour (high-protein, for that perfect chew)
• 1 cup pure pumpkin puree (rich and velvety)
• 1/4 cup brown sugar (deep, molasses-kissed sweetness)
• 2 tbsp unsalted butter (melted, for a tender crumb)
• 1 tsp ground cinnamon (warm and aromatic)
• 1/2 tsp ground nutmeg (earthy and sweet)
• 1/2 tsp ground ginger (spicy and bright)
• 1 tsp fine sea salt (crisp and clean)
• 1/2 cup warm water (about 110°F, to activate the yeast)

Instructions

1. In a large bowl, **combine** the sourdough starter, bread flour, pumpkin puree, brown sugar, melted butter, cinnamon, nutmeg, ginger, and sea salt. Tip: Ensure your starter is at peak activity for the best rise.
2. **Gradually add** warm water, mixing until a shaggy dough forms. Tip: The dough should be tacky but not sticky—adjust flour or water as needed.
3. **Knead** the dough on a floured surface for 10 minutes, until smooth and elastic. Tip: Use the windowpane test to check gluten development.
4. **Place** the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 4-6 hours, until doubled in size.
5. **Preheat** your oven to 450°F with a Dutch oven inside for 30 minutes.
6. **Shape** the dough into a round loaf, score the top, and carefully transfer to the preheated Dutch oven.
7. **Bake** covered for 20 minutes, then uncover and bake for another 25 minutes, until deeply golden and hollow-sounding when tapped.

**Bursting** with warm spices and pumpkin goodness, this loaf boasts a crispy crust and a moist, flavorful interior. Serve thick slices toasted with a smear of honey butter for a fall breakfast that’s anything but basic.

Chef Johns Sourdough Bread with Cranberries and Walnuts

Just when you thought sourdough couldn’t get any better, this cranberry-walnut twist **elevates** your bread game. **Bold** flavors meet that classic tang in every slice.

Ingredients

• 1 cup active sourdough starter (bubbly and ripe)
• 3 1/2 cups bread flour (high-protein for that perfect chew)
• 1 1/4 cups warm water (about 110°F, like a cozy bath)
• 1 1/2 tsp fine sea salt (crisp and clean)
• 1 cup dried cranberries (plump and sweet)
• 1 cup walnuts (toasted and roughly chopped for crunch)

Instructions

1. In a large bowl, **mix** the sourdough starter, bread flour, and warm water until just combined. Let it rest for 30 minutes for autolyse.
2. **Sprinkle** the sea salt over the dough. With wet hands, **fold** the salt in, then **knead** for 5 minutes until smooth.
3. **Add** cranberries and walnuts. **Fold** gently to distribute evenly without crushing the berries.
4. **Cover** with a damp towel. Let it rise at room temperature (75°F) for 4 hours, folding every hour.
5. **Shape** the dough into a round. **Place** in a floured banneton. **Cover** and refrigerate overnight for flavor development.
6. Preheat oven to 450°F with a Dutch inside for 30 minutes. **Score** the dough, then **bake** covered for 20 minutes.
7. **Remove** the lid. **Bake** for another 25 minutes until deep golden and internal temp hits 210°F.

Lo and behold, a crusty exterior gives way to a moist, tangy crumb studded with sweet cranberries and toasty walnuts. **Slice** thick for breakfast toast or **pair** with sharp cheese for an epic charcuterie moment.

Chef Johns Sourdough Bread with Chocolate Chips

Make your taste buds dance with this twist on a classic—sourdough meets chocolate in a loaf that’s anything but ordinary.

Ingredients

• 1 cup active sourdough starter (bubbly and ripe)
• 3 1/2 cups bread flour (high-protein, for that perfect chew)
• 1/2 cup dark chocolate chips (rich and melty)
• 1 1/4 cups warm water (about 110°F, to wake up the yeast)
• 1 1/2 tsp fine sea salt (for that flavor punch)
• 2 tbsp granulated sugar (just a hint of sweetness)

Instructions

1. In a large mixing bowl, combine the warm water, sourdough starter, and sugar. Stir until the starter is fully dissolved.
2. Add the bread flour and salt to the bowl. Mix until a shaggy dough forms, then let it rest for 30 minutes to hydrate.
3. After resting, fold in the dark chocolate chips until evenly distributed throughout the dough.
4. Cover the bowl with a damp towel and let the dough rise at room temperature (about 75°F) for 4-6 hours, or until doubled in size.
5. Preheat your oven to 450°F with a Dutch oven inside to heat up for at least 30 minutes before baking.
6. Turn the dough onto a lightly floured surface, shape into a round loaf, and place it on parchment paper.
7. Carefully transfer the dough (with parchment) into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
8. Remove the lid and continue baking for another 25 minutes, or until the crust is deep golden brown.
9. Let the bread cool on a wire rack for at least an hour before slicing to allow the crumb to set.

Serve this loaf slightly warm to experience the chocolate chips at their gooey best. The crust is crackly, the crumb tender, and every bite packed with pockets of molten chocolate. Try it toasted with a smear of salted butter for breakfast—game changer.

Chef Johns Sourdough Bread with Apples and Cinnamon

Viral for a reason—this sourdough bread twists the classic with sweet, spiced apples. **Bake** it to golden perfection and watch it disappear.

Ingredients

• 1 cup active sourdough starter (bubbly and ripe)
• 3 1/2 cups bread flour (high-protein, for chewy texture)
• 1 1/4 cups warm water (110°F, like a cozy bath)
• 2 tsp fine sea salt (crisp and clean)
• 2 medium apples (crisp Honeycrisp, peeled and diced)
• 2 tbsp granulated sugar (for a caramelized edge)
• 1 tbsp ground cinnamon (warm and aromatic)
• 1 tbsp unsalted butter (melted, for a glossy finish)

Instructions

1. In a large bowl, **mix** sourdough starter, bread flour, and warm water until a shaggy dough forms. Let rest for 30 minutes.
2. **Knead** in sea salt until the dough is smooth and elastic, about 10 minutes by hand.
3. **Fold** in diced apples, sugar, and cinnamon until evenly distributed. Tip: Coat apples in a bit of flour to prevent sinking.
4. **Cover** and let rise at room temperature (75°F) until doubled, about 4-6 hours.
5. **Preheat** oven to 450°F with a Dutch oven inside for 30 minutes.
6. **Shape** dough into a round, place on parchment, and slash the top. Tip: Use a razor for clean cuts.
7. **Bake** covered for 20 minutes, then uncovered until deep golden, about 25 more. Tip: Spritz water for extra crust.
8. **Brush** with melted butter right out of the oven for shine.

Yummy doesn’t cover it—this bread’s crust crackles, giving way to a tender, apple-studded crumb. **Toast** slices and slather with cinnamon honey butter for next-level bites.

Chef Johns Sourdough Bread with Bananas and Nuts

Snag this game-changing loaf that’s part breakfast, part dessert, all delicious. Chef John’s sourdough with bananas and nuts is your next baking obsession—trust us.

Ingredients

• 1 cup ripe, mashed bananas (the spottier, the sweeter)
• 1/2 cup crunchy, toasted walnuts
• 1/4 cup golden, sticky honey
• 3 cups robust sourdough starter (bubbly and active)
• 1 1/2 cups warm water (110°F, baby-bath warm)
• 4 cups high-quality bread flour (for that chewy goodness)
• 2 tsp fine sea salt (for that perfect pinch)

Instructions

1. In a large bowl, mix the warm water and sourdough starter until just combined. Tip: Use a whisk to introduce air for a lighter loaf.
2. Add the bread flour and sea salt to the bowl. Stir until a shaggy dough forms. Tip: Don’t overmix—let the gluten do its thing.
3. Fold in the mashed bananas, toasted walnuts, and honey until evenly distributed. Tip: A spatula works best to keep the nuts intact.
4. Cover the bowl with a damp towel and let rise at room temperature for 12 hours, or until doubled in size. Visual cue: Look for bubbles on the surface.
5. Preheat your oven to 450°F with a Dutch oven inside for 30 minutes. Tip: This mimics a professional steam-injected oven.
6. Transfer the dough to the preheated Dutch oven, score the top with a sharp knife, and bake covered for 30 minutes.
7. Remove the lid and bake for another 15 minutes, or until the crust is deep golden and sounds hollow when tapped.

Zesty with a hint of sweetness, this bread boasts a crackly crust and tender crumb. Serve it toasted with a smear of almond butter or as the base for an epic banana bread pudding.

Conclusion

Lovingly curated, these 12 Chef John’s sourdough bread recipes offer a treasure trove of flavors for every home baker. Whether you’re a novice or seasoned pro, there’s a loaf here to inspire your next baking adventure. We’d love to hear which recipe stole your heart—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!