6 Favorite Sourdough Bread Variations You Need to Try!
Looking to change it up from your everyday sourdough bread? Try these fun and delicious sourdough bread variations for an easy twist on a classic!
Don’t get me wrong, classic sourdough bread is amazingly delicious. But sometimes, it’s fun to change it up! I like to take my favorite 70% hydration sourdough bread recipe and add different flavors to it.
Why Try Sourdough Bread Variations
Instead of making a completely new recipe, sometimes its just easier to take a recipe you know well and add to it. It requires very little extra effort but it still feels like a whole new recipe with different flavors!
I just call these sourdough bread variations, but you’ll also hear them called “inclusions”. Either way, it’s a fun and simple method for changing up your sourdough bread routine. And the great thing about it is that you can experiment with whatever flavors you want!
Here are my top 6 sourdough bread variations, along with simple instructions on how to incorporate them. I prefer using my 70% hydration sourdough bread recipe because I find that the 70% hydration makes the dough easy to work with, but still yields a relatively open crumb. It’s my Goldilocks recipe! However, you can use these variations on virtually any basic sourdough bread recipe.
How to Add Inclusions to Sourdough Bread
If you’re new to the concept of adding extra ingredients to your sourdough bread, you might be wondering what the best method is or when to add them to your dough. There’s a couple different ways you can add inclusions, and several points in the process where you could add them.
However, I’m going to share with you my two favorite ways to add inclusions. I use both of these methods depending on what the inclusions are. I’ll explain more below, but first let’s look at the two different methods.
The two methods for adding inclusions to your sourdough bread are:
- Add inclusions during stretch and folds, before bulk rise
- Add inclusions after bulk rise, during shaping
Add inclusions during stretch and folds, before bulk rise
This method is pretty straightforward, but I like to add inclusions right before I do the second round of stretch and folds (or coil folds, whatever you prefer). This timing is optimal for the ingredients to become evenly distributed into the dough, since you’ll have a couple more rounds of folding before the bulk rise.
I like to use this method for any inclusions that I want evenly distributed throughout the dough. This is my preferred method for the Jalapeno Cheddar, Roasted Garlic Parmesan, Hearty 5-Seed, and Three Olive variations that I share below.
Add inclusions after bulk rise, during shaping
This method requires a little more technique since it requires laminating the dough, spreading the inclusions, and then (very carefully) shaping the dough back into a round. Once you get the hang of it though, it can be really handy for some variations!
Once the dough has finished its bulk rise, turn it out onto a clean surface and let it rest for a few minutes. With damp hands, gently stretch the dough out into a rectangular shape. You want it thin, but not too thin where it’s making holes in the dough. I find it helpful to lift up on the dough as you’re stretching it out, “waving” it on and off the work surface as if you were making a bed and smoothing the sheets.
Once you’ve got the dough stretched thin into a rectangle, spread the inclusions over the entire surface of the dough. Then, fold the dough up and shape carefully. I try to avoid the “cloaking” technique, which is where you push the dough away from you and pull it back towards you, adding surface tension to the dough. While I love this technique usually, adding inclusions in this manner makes the dough very prone to splitting – I’ve found that handling the dough very little works best.
I use this method for variations that I want more of a swirl in the dough, not completely combined. This is my preferred method for the Brown Sugar Cinnamon and Chocolate Swirl variations.
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6 Favorite Sourdough Bread Variations
Here are my favorite variations:
- Jalapeno Cheddar
- Hearty 5-Seed
- Roasted Garlic Parmesan
- Three Olive
- Brown Sugar Cinnamon
- Chocolate Swirl
Jalapeno Cheddar
This savory combo definitely lives up to the hype! Sharp cheddar cheese gives the bread irresistible rich cheesy flavor, while the jalapeno gives it just the right bite. It’s delicious fresh or toasted, and makes an incredible grilled cheese sandwich.
To make this variation, add 4 oz shredded sharp cheddar cheese and 1.5 oz sliced pickled jalapenos to the dough right before the second round of stretch and folds. Fold as you normally would, don’t do any extra folds to get it perfectly combined. It will get more evenly distributed with the next couple rounds of folding.
Hearty 5-Seed
This seedy bread has such a wholesome, nutty flavor. It’s great for PB&Js, breakfast toast, cold or hot sandwiches – you name it!
To make this variation, mix the following ingredients in a small bowl. Add to the dough right before the second round of stretch and folds, then continue as you normally would.
- 1.5 tablespoons sunflower seeds (I prefer salted, but unsalted is fine too)
- 1.5 tablespoons pumpkin seeds
- 1 tablespoon chia seeds
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
Roasted Garlic Parmesan
This bread is so aromatic and bursting with cheesy garlicky flavor! It’s delicious sliced and warmed for dinner or for savory sandwiches, hot or cold.
To make this variation, add 3 heads of roasted garlic, peeled and minced, and 4 oz freshly shredded parmesan to the dough right before the second round of stretch and folds. Continue with the process (folding, bulk rise, shaping, etc) as you normally would.
To roast garlic: Preheat oven to 400 degrees. Cut the tops off the bulbs of garlic, just enough to expose the inner cloves. Drizzle a little olive oil on the top where you just cut, letting it soak into the cloves. Then, place the bulbs on a small baking sheet and pop in the oven. Roast for about 30 minutes, or until the garlic is fragrant. Remove and let cool. Once cool, you can break apart the bulbs and peel the cloves.
Three Olive
This is an unexpected variation that I love. Enjoy it sliced with charcuterie, or as toast with butter or a savory cream cheese spread.
To make this variation, add 2 ounces of sliced mixed olives to the dough right before the second round of stretch and folds. Then, continue as you normally would. My favorite combination is green olives, black olives, and kalamata olives.
Brown Sugar Cinnamon
Brown sugar cinnamon sourdough is a game changer! It adds a little pizazz to plain ol’ breakfast toast, or make breakfast extra special with brown sugar cinnamon sourdough French toast!
For a full tutorial on this variation, see my post How to Make Brown Sugar Cinnamon Sourdough Bread. Here’s the short version: This technique should be used after bulk fermenting, before shaping. Mix 3 tablespoons of brown sugar and 1 teaspoon of cinnamon in a small bowl. Using the lamination technique, stretch the dough out onto a clean surface. Spread the cinnamon sugar mixture over the dough, then fold the dough up and carefully shape.
Chocolate Swirl
If you’re looking for a treat that’s not too sweet, this variation might be just right! It has just a swirl of chocolatey goodness, so it’s not overpowering.
To make this variation, mix 2 tablespoons cocoa powder, 3 tablespoons sugar, and 2 tablespoons chocolate chips in a small bowl. After the bulk ferment phase, turn the dough out onto a clean surface and spread out into a rectangle using the lamination technique. Spread the cocoa mixture over the surface of the dough, making sure to spread the chocolate chips as evenly as possible. Fold the dough up and carefully shape.
If you try these sourdough bread variations and love them, please let me know with a comment below. I’d love to hear from you! And please, don’t forget to share. Happy baking!
