11 Best Sourdough Overnight Recipes for Beginners

Sourdough Overnight Recipes for beginners. Check out 11 easy and tasty recipes to help you get started with sourdough baking!

Ready to try some easy, delicious overnight sourdough bread recipes? Whether you’re a seasoned baker or just starting your sourdough journey, these recipes are a great way to put your starter to good use.

These sourdough recipes are perfect if you want fresh, homemade goodies waiting for you in the morning. You can make everything from a simple Beginner’s Sourdough Bread recipe to Sourdough Bagels and English Muffins. 

There are also sweet treats like Sourdough Cinnamon Rolls and Chocolate Chip Cookies. While you’re at it, try making Sourdough Crescent Rolls, Dinner Rolls, and Waffles. And don’t forget about those fresh Sourdough Tortillas! Just prep the night before, and you’re all set to enjoy them the next day. Let’s get baking!

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11 Overnight Sourdough Recipes to Try Today!

One of the most common reasons I hear people give of why they can’t make sourdough is “I don’t have the time!”

I’m here to tell you you do! I have 11 delicious recipes that share overnight bulk-fermentations or second rises to help even the most busy baker fit sourdough into their everyday life!

Each of these is an easy sourdough recipe you can try today! None of them are too complicated to learn or too expensive to make. You won’t need any hard-to-find ingredients, and most of them can be made with basic kitchen tools—no need for fancy, expensive equipment. The only thing standing in your way is you!

The right overnight recipe lets even the busiest folks bake great bread at home, skipping store-bought loaves. It’s perfect for those days when you’re short on time but still want a perfect loaf—without all the endless dough proofing and rising.

Disclaimer

Before we dive in, I must mention that all of these recipes are based off of a kitchen environment of 70 degrees F. Temperature is a crucial factor to sourdough. The warmer your environment is, the fast your sourdough recipe will bulk ferment and rise. The opposite is true for colder environments.

The coolness of my kitchen, plus using smaller amounts of starter, allows for many of my recipes to bulk-ferment overnight while I sleep. How incredible is that?

However, if you have a warmer kitchen, you will need to adjust the recipe slightly to allow you to do the same!

Some options include – find a cooler spot in your home to allow your dough to bulk ferment. You can also use cold water instead of room temperature. Cool water will bring the temperature of your dough down, slowing your bulk fermentation. Finally, use your fridge! As I share below, using the cool temperatures of you fridge helps to slow dough fermentation, which helps you to fit sourdough more easily into your schedule.

Some experimentation will need to happen before you find the perfect routine for your kitchen.

1. Beginner’s Sourdough Bread Recipe

This is where your sourdough bread journey officially starts! This easy sourdough recipe is perfect for beginners. It uses simple ingredients like bread flour, water, salt, and your active sourdough starter. No fancy equipment required.

Begin by mixing everything together in a large bowl until you get a shaggy dough. After a quick 30-minute rest, do a few stretch and fold motions to build structure. You don’t need a stand mixer for this, just a pair of diligent hands. 

Then, leave the dough on your counter-top overnight to complete its bulk fermentation.

** This schedule is made for a 70 degree environment. Higher temperatures will quicken the process. Lower will lengthen the process. Read “Disclaimer” above for additional information if you have a warmer or cooler environment.

Once the dough goes through its first rise, shape it and let it cold-proof in the fridge for 8-72 hours. This is when the dough ferments and picks up flavor from the natural wild yeast in the starter.

After the second rise, bake the dough in a Dutch oven. This little process helps trap steam, giving your bread that golden brown crust. Bake it for about 30-40 minutes, until the internal temperature hits around 200°F. 

See? Simple steps, minimal equipment, and a delicious loaf of homemade bread at the end. Follow this link to access the full beginner’s sourdough bread recipe, and let’s get baking!

2. Sourdough Bagels

This Sourdough Bagel recipe is a fun, easy way to make homemade bagels with a unique sourdough twist. If you’re looking to try something new and delicious with your sourdough starter, this recipe is a great choice. 

You can easily get these simple ingredients: bread flour, water, salt, sugar, and active sourdough starter, right? Once you mix everything together, knead the dough until it’s smooth and elastic, then let it rest for about 30 minutes. The dough rest helps it relax before its final knead.

Then, leave the dough on your counter-top overnight to complete its bulk fermentation.

** This schedule is made for a 70 degree environment. Higher temperatures will quicken the process. Lower will lengthen the process. Read “Disclaimer” above for additional information if you have a warmer or cooler environment.

The next day, divide the dough into equal portions and shape them into bagels. Roll each piece into a ball, then poke a hole in the center. Be sure the hole’s big enough, or it might close up while baking. The hole is what gives bagels their distinctive shape and chewy texture. It also helps them cook more evenly when boiled and baked. After all, what’s a bagel without that chewy hole in the middle? Not much of a bagel, right?

Once shaped, let the bagels proof on a floured surface for about 1-2 hours, or until they’ve puffed up. While they rise, prepare a large pot of water for boiling. Boiling the bagels before baking gives them that classic chewy texture. You will also to add a bit of honey to the water for that extra crispy crust.

After boiling the bagels, place them on a baking sheet and bake them in a preheated oven until they’re golden brown. What do you get? A tempting batch of chewy, flavorful bagels with a distinct sourdough tang. Your taste buds will definitely thank you for that!

These bagels are perfect for breakfast, lunch, or a snack. And you can top them with whatever you like. Whether you enjoy them with cream cheese, smoked salmon, or a simple spread of butter, they’re a tasty treat that’s easy to make at home.

And if you’re looking for additional flavor options, check out my Sourdough Blueberry Bagels, Sourdough Cinnamon Raisin Bagels and Sourdough Pumpkin Bagels.

3. English Muffins

English muffins are a great overnight sourdough recipe that puts a fun twist on a classic breakfast favorite. It’s an easy way for beginners—and everyone else—to use up your own sourdough starter and bake a batch of fluffy, golden muffins.

The recipe calls for simple ingredients: active starter, all-purpose flour, warm water, sea salt, and a little bit of honey. Once you mix everything together, knead the dough until smooth. Then, leave the dough on your counter-top overnight to complete its bulk fermentation.

** This schedule is made for a 70 degree environment. Higher temperatures will quicken the process. Lower will lengthen the process. Read “Disclaimer” above for additional information if you have a warmer or cooler environment.

When the dough has risen, divide it into portions, roll each into a ball, and flatten them into the classic English muffin shape. Let them rest and rise a little more.

Next, cook the muffins in a hot cast iron skillet. This approach gives the muffins the perfect golden color on the outside and fluffiness on the inside. Instead of baking them in the oven, cooking them on the stove gives them a unique texture.

Enjoy these homemade English muffins fresh off the skillet or toasted with melted butter, jam, or any topping you like.

With just a few ingredients and easy instructions, these sourdough English muffins are a fun and simple project for anyone wanting to bake something homemade with their own starter. Ready to give it a try? Here’s a step-by-step English Muffins Recipe for you!

4. Ciabatta Bread Rolls

The Sourdough Ciabatta Bread Rolls recipe promises a delightful baking experience, resulting in rolls with a crispy crust and a light, chewy interior. 

My husband has not-so-pleasant childhood memories of store-bought ciabatta rolls, which were often dry and unappealing. However, after tasting these homemade rolls, he was pleasantly surprised by their flavor and texture.

These rolls feature a golden-brown crust and an airy interior, making them perfect for sandwiches, dipping in olive oil, or enjoying fresh out of the oven.

This beginner-friendly recipe avoids complex shaping techniques, focusing instead on simple steps like folding the dough. It also offers flexibility with the baking schedule. You can prep the dough in a single day or spread it over two days to accommodate your busy lifestyle.

The main ingredients include an active sourdough starter, which is essential for rise and flavor, bread flour for structure and chewiness, and water and salt for hydration and flavor balance.

The process starts by mixing the starter with water, then adding flour and salt. You’ll then develop the gluten using stretching-and-folding techniques.

After overnight bulk fermentation, cold-ferment the dough in the fridge before shaping it into rolls. Preheat the oven to ensure a crispy crust before baking.

** This schedule is made for a 70 degree environment. Higher temperatures will quicken the process. Lower will lengthen the process. Read “Disclaimer” above for additional information if you have a warmer or cooler environment.

To maintain freshness, store the rolls in a paper bag at room temperature for up to three days, or freeze them for longer storage. Reheating them in the oven restores their original texture. This recipe not only delivers on taste but also simplifies the sourdough baking process, making it accessible to most home bakers.

5. Sourdough Focaccia

Making Sourdough Focaccia is a truly rewarding experience—you’ve got to try it. This flatbread has a light, airy texture and a chewy crust, making it a hit with everyone. You only need a few simple ingredients to turn this recipe into something delicious: active sourdough starter, filtered water, bread flour, salt, and olive oil.

For the best results, customize it with your favorite toppings. The process starts by mixing your active sourdough starter with water and olive oil until it looks like a milky liquid. Then, stir in the flour and salt until well combined.

Don’t worry if the dough feels a little sticky; that’s totally normal. After a short rest, perform a few stretch and fold motions to develop the gluten—this step is key to achieving that airy texture. Let the dough rise at 70 degrees F for 12 to 18 hours. It’s ready when it has doubled in size and you can see air bubbles forming.

** This schedule is made for a 70 degree environment. Higher temperatures will quicken the process. Lower will lengthen the process. Read “Disclaimer” above for additional information if you have a warmer or cooler environment.

Once fermentation is complete, transfer the dough to an oiled baking dish for a second rise until it fills the pan.

When you’re ready to bake, preheat your oven to 425°F (220°C). Use your fingers to dimple the top of the dough, then add your favorite toppings. Bake for 20-25 minutes until it’s golden brown and crispy.

Enjoy your focaccia fresh out of the oven or store it in an airtight container at room temperature for later. It even freezes well for up to three months. This sourdough focaccia is not just great on its own; it also makes an excellent pizza base or sandwich bread.

6. Sourdough Crescent Rolls

Sourdough Crescent Rolls are another great opportunity to use sourdough, giving you a tangy flavor with a soft, buttery texture. You can whip them up in the same day or use the help of your fridge to extend this recipe to best fit your busy schedule.

First, gather your ingredients: warm milk, sugar, softened unsalted butter, sourdough starter, bread flour, and salt. For an extra touch, brush some melted salted butter on top at the end for added flavor.

Start by heating up the milk and butter. In a bowl of a stand mixer, mix the sugar, egg and sourdough starter. Once that’s ready, slowly add the warm milk/butter mixture. Mix in the flour and salt until you have a dough. Knead it for about 15 minutes until smooth. 

Let the dough rise until it doubles in size. 

After that, roll it out into a 15-inch circle and cut it into 16 wedges. Roll each wedge from the wider end to the point to shape your crescent rolls. Place them on a lined baking sheet.

If you’re not ready to bake, cover the shaped crescent rolls and place them in the fridge overnight. The cooler temperature will slow down the fermentation process, preventing your dough from over fermenting.

The following day, remove the rolls and allow them to proof again until they have puffed up. Note that this will take longer since the dough is cold from being in the fridge overnight.

Bake at 375°F for about 14 to 16 minutes until golden brown. 

Be sure make sure your sourdough starter is active before you dive right into everything.

The best part? Serve these rolls warm with melted butter brushed on top, thank me later! Here’s the full crescent rolls recipe. 

7. Sourdough Cinnamon Rolls

These are a delicious treat that combines the tangy flavor of sourdough with a sweet cinnamon-sugar filling. 

You’ll love how soft and fluffy these rolls turn out, especially when topped with a creamy icing that melts in your mouth. This recipe stands out because it uses a sourdough starter instead of traditional yeast, giving the rolls a unique taste and making them easier to digest.

The filling has dark brown sugar and warm ground cinnamon, giving it a rich, caramel-like sweetness. Once they’re baked, you’ll drizzle the rolls with a simple cream cheese frosting that makes them even more indulgent. 

These rolls are perfect for special occasions like brunch or Christmas morning, and with the help of your fridge, you can even make them the night before to save time.

To make these Sourdough Cinnamon Rolls, start by mixing your active sourdough starter, warm milk, and dark brown sugar in a stand mixer.

Then add melted butter, salt, and an egg, followed by flour until the dough pulls away from the sides of the bowl. Knead the dough for about 15 minutes, then let it rise until it rises by 50%. Once the dough has risen, roll it out into a rectangle and spread softened butter on top. 

Sprinkle the cinnamon-sugar mixture over it before rolling it up tightly. Cut the rolled dough into pieces and place them in a greased baking dish. Allow them to rise again until they’re puffy.

If you’re not ready to bake, cover the shaped cinnamon rolls and place them in the fridge overnight. The cooler temperature will slow down the fermentation process, preventing your dough from over fermenting.

The following day, remove the rolls and allow them to proof again until they have puffed up. Note that this will take longer since the dough is cold from being in the fridge overnight.

Bake at 350°F for 30-35 minutes until golden brown. After they cool slightly, top them with cream cheese frosting for an unforgettable treat. Serve these warm with coffee or tea for a perfect breakfast or snack. If you have leftovers, store them in an airtight container in the fridge for up to two days. 

Are you ready to stop reading and start making these Sourdough Cinnamon Rolls? It’s about time! 

8. Sourdough Chocolate Chip Cookies

Tell you what? These Sourdough Chocolate Chip Cookies are a must-try recipe for anyone who loves cookies! Storing the batter in the fridge overnight gives you those classic flavors you love with a bit of sourdough tang for the most chewy and gooey treat. Whether you’re hosting friends or just want something sweet, these are a worthy option. 

What really makes these cookies special is the browned butter. It adds a rich, nutty flavor and helps give the cookies that perfect chewy texture. The recipe is a combo of white and brown sugars to make sure every bite is deliciously satisfying. 

You only use egg yolks to keep the cookies nice and moist while cutting down on extra water. Also, be sure to use sourdough discard that’s no older than a few days, as that’s how you give them the best flavor. 

Making these cookies is pretty simple. 

Start by browning the butter in a skillet until it turns a lovely amber color. Let it cool to room temperature while you whisk together the dry ingredients: flour, baking soda, baking powder, and salt.

Once the butter has cooled, mix it with both sugars, then add in the egg yolks, vanilla extract, and your sourdough discard. Combine this with the dry ingredients and fold in a generous amount of chocolate chips. 

Chill the dough for at least two hours (or overnight for the best results) to enhance the flavors and texture. 

When you’re ready to bake, preheat your oven to 375°F and scoop out dough balls onto a lined baking sheet. Bake them for about 11-13 minutes until the edges are golden brown but the centers are still soft.

Let the cookies sit on the sheet for a few minutes before moving them to a wire rack. 

Enjoy them warm with a glass of milk or use them to make ice cream sandwiches. And if you have leftovers, store them in an airtight container for a few days or freeze them for later.

9. Sourdough Dinner rolls

Sourdough Dinner Rolls make a great addition to any meal, especially for Sunday dinners or holiday gatherings. These rolls turn out golden brown and incredibly soft and fluffy interior. You can’t resist them when you spread on some butter and drizzle a little honey. They take traditional dinner rolls up a notch with their slightly sweet flavor and that classic sourdough tang.

Making these rolls is pretty simple, too!

Once your sourdough starter is active, mixing the dough is a breeze with a stand mixer. But if you don’t have one, no worries, your hands work just fine too!

You’ll need warm milk, melted butter, sugar, an egg, bread flour, and salt. Start by warming the milk and butter together, then mix them with the sourdough starter, sugar, and egg. After that, add in the dry ingredients and let the dough rest before kneading it until it’s smooth.

Let the dough rise for about 3-4 hours until it doubles in size. 

After that, shape it into small balls and let them rise again until they’re puffy—this final rise usually takes about an hour. Bake those rolls at 350°F for 30-35 minutes until they’re golden brown.These sourdough dinner rolls taste best when served warm. 

Enjoy them with your favorite toppings like butter or jam. If you have leftovers, no worries! They freeze well; just store them in an airtight container for up to three months. 

If you want larger buns instead of individual rolls, feel free to adjust the size and baking time.

10. Crispy Sourdough Waffles

Crispy Sourdough Waffles are a tasty twist on your usual breakfast treat, featuring a crispy outside and a fluffy inside. You can make them quickly with sourdough discard or take a bit more time to use an active starter for extra flavor and health benefits. These waffles have a mild sourdough tang that really sets them apart from regular waffles.

Making these waffles at home is simple. 

For a quick version, gather warm milk, melted butter, sugar, eggs, flour, baking powder, salt, and your sourdough discard. Start by warming the milk and butter together, then mix them with the other wet ingredients. Combine this with the dry ingredients and let the batter rest for about 10-15 minutes to create a tender texture. 

Cook the batter in a preheated waffle iron until it’s golden brown and crispy.

If you want to go the overnight route, mix your dry ingredients and combine them with bubbly sourdough starter and milk. Let it ferment in the fridge overnight. The next morning, just add eggs and melted butter to the batter before cooking.

These waffles taste amazing with classic toppings like butter and maple syrup. You can also get creative with fresh fruit, whipped cream, or even chocolate chips mixed into the batter. 

They make a great dessert too when topped with ice cream and hot fudge.

Store any leftovers in an airtight container for up to three days or freeze them for later. Just pop them in the toaster oven to bring back their crispiness. 

11. Sourdough Tortillas

Sourdough Tortillas are a great way to spice up your taco night. You only need five simple ingredients: flour, warm water, salt, melted butter, and sourdough starter or discard. 

Well-done homemade tortillas are soft and tender, and they taste way better than store-bought ones. The best part is that making them is super easy. 

Just mix the ingredients in a stand mixer and let the dough rest for at least 30 minutes. If you have a bit more time, letting it ferment overnight really boosts the flavor. Once the dough has rested, divide it into pieces for taco-sized or burrito-sized tortillas. 

If you prefer more gut-health benefits, allow your tortilla dough to bulk ferment before cooking! Place the tortilla dough in a greased bowl and cover for 12-24 hours at room temperature.

** This schedule is made for a 70 degree environment. Higher temperatures will quicken the process. Lower will lengthen the process. Read “Disclaimer” above for additional information if you have a warmer or cooler environment.

When ready to cook, roll them out until they’re nice and thin.

Heat up a cast-iron pan over medium-high heat and cook each tortilla for about 30 seconds on each side until they’re golden brown. 

Stack the cooked tortillas on a tea towel to keep them warm and soft. These sourdough tortillas are perfect for tacos, burritos, enchiladas, or quesadillas. You can also snack on them with peanut butter and cinnamon or use them as mini pizza crusts with your favorite toppings.

Store any leftovers at room temperature for a couple of days or in the fridge for up to a week. They freeze well too; just separate them with parchment paper so they don’t stick together. 

Regular bread is fine, but sourdough is so much better. With these overnight sourdough recipes, the only thing standing in your way is hesitation!

Happy baking!