Sourdough Popovers Recipe

Yield: popovers

Prep Time: 5

Cook Time: 30

Total Time: 35

Sourdough popovers are an easy way to use your discard. This one-bowl recipe makes tall, airy popovers with a crispy crust in minutes.

5 from 3 votes

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Equipment

Ingredients

3 eggs room temperature
240 grams milk, warm 1 cup
100 grams sourdough discard, room temperature 1/3 cup
140 grams all-purpose flour 1 cup
3 grams salt 1/2 teaspoon
melted butter for brushing the pan

Instructions

Place a popover tin in the oven and preheat the oven to 450 degrees F.
You can also use a muffin tin.
In a large bowl, whisk together the room temperature eggs, milk and sourdough discard until smooth and foamy.
For the popover to puff it, it is crucial that all of the ingredients are room temperature. See notes below for some tips on how to do this quickly!
240 grams milk, warm, 3 eggs, 100 grams sourdough discard, room temperature
Sift in the flour and salt, then whisk until just combined. A few small lumps is okay. The batter will be very thin, almost watery. This is normal.
140 grams all-purpose flour, 3 grams salt
Carefully remove the popover tin from the oven and brush each well with melted butter or spray with cooking spray.
Divide the batter between the 6 wells. They will be about ¾ full.
If using a muffin tin, fill 6 of the wells all the way full.
Carefully and quickly return the popover tin back into the hot oven and bake for 20 minutes. No peeking! Opening the oven door at any time during this first part of bake time will release the steam and cause the popovers to deflate prematurely.
Without opening the oven door, reduce the oven temperature to 350 degree F and continue to bake for 10-15 minutes.
If the tops of the popovers are browning too quickly, it is okay to place a piece of aluminum foil on top and continue to bake.
Remove the Sourdough Popovers from the oven. Serve immediately and enjoy!

Notes

Baking Tips

For the popovers to puff up, it is crucial that all of the ingredients are room temperature.

If you are using discard straight from the fridge, pour the cool discard and milk into a liquid measuring cup and give it a whisk until smooth. Heat in the microwave until warm.

To heat the eggs quickly, place them in a bowl of hot water for 5-10 minutes.

Ingredients & Substitutions

Milk: In order for the popover to puff up while baking, it's important to use room-temperature ingredients. If you're short on time, pour the milk into a glass measuring cup and heat it up slightly in the microwave. I used whole milk for this recipe, but you can substitute it with your favorite non-dairy options as well, such as almond milk, soy milk, or oat milk.
Flour: I used all-purpose flour for this recipe. Sifting it in helps avoid lumps and keeps the batter smooth.
Sourdough Discard: The status of your starter matters. You want to use sourdough starter discard that's pretty fresh, within a day or two is best. It needs to be room temperature, so remember to pull it from the fridge the night before. If you forget, stir it into the warm milk and whisk until smooth, then heat in the microwave until warm. You can also use an active starter, the same amount in grams.
Eggs: Room temp eggs create the steam that makes these popovers shoot up in the oven. If yours are cold, place them in a bowl of hot water for 5-10 minutes.
Salt: A bit for flavor. It brings out the slight tang from the discard and keeps everything balanced.
Melted Butter: Brush this into the hot popover tin right before adding the batter. It keeps them from sticking and gives you those crispy, golden edges. You can also use cooking spray if that's easier.

Nutrition

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