Loaves
French Onion Sourdough Bread
Two things I love, french onion soup and sourdough bread, combined into one of the best smelling (and tasting) breads I have ever made. Caramelized onions, funky aged Gruyère, and fresh thyme.
The recipe box
Tested bakes, newest first. Every one has been proofed, shaped, and eaten in my own kitchen — repeatedly.
Rolls and buns
Onion Burger Buns
Sweet boiled onions folded straight into a slow-fermented enriched dough. Soft, pillowy, deeply savory — the bun that makes the burger.
Pizza and flatbreads
Same Day Sourdough Pizza
A naturally leavened pizza dough you can mix at 11am and bake for dinner. Higher inoculation and warm water cut the fermentation way down without sacrificing the crisp, chewy crust, and the looser timing tolerates kid-pickup chaos.
Sweet bakes
Chocolate Babka Loaf
The Triple Vanilla Buns dough reimagined as a loaf, filled with silky dark chocolate ganache, twisted, and cold-proofed overnight. A little more dramatic to look at, just as easy to make, and especially good warm out of the oven with a cup of coffee.
Sweet bakes
Triple Vanilla Buns
An enriched sourdough bun built around three forms of vanilla, with optional 40% whole-grain Sonora flour for nuttiness and structure. Cold-fermented overnight, baked off in jumbo muffin tins, and glazed with vanilla syrup the moment they come out of the oven.
Rolls and buns
Fluffy Garlic Rolls
Savory cinnamon rolls laced with herbs and butter. These fluffy enriched-dough rolls come together in a single day with three flexible timing options, then get brushed with melted parsley butter right out of the oven. Perfect warm dinner-table side.
Rolls and buns
Super Tender Einkorn Hybrid Bagels
A hybrid yeast + sourdough bagel using 30% einkorn flour for extra tenderness and health benefits. Same long fermentation timing as pure sourdough, so you still get the digestibility benefits. Soft, chewy, and kid-approved.
Loaves
Herb-Loaded Sourdough for Stuffing
A rustic sourdough loaf loaded with thyme, rosemary, and sage — designed to be cubed and dried for the best Thanksgiving stuffing you've ever made. Includes Laila's own stuffing recipe as a bonus.
Rolls and buns
German Brezel (Pretzels!)
After baking dozens and dozens of test pretzels, this recipe nails the traditional German brezel — crispy on the outside with that signature pretzel chew. Includes full lye bath instructions plus three easier alternatives if lye isn't your thing.
Pizza and flatbreads
Pala Romana
A beautiful cross between focaccia and pizza — thin, dimpled, and endlessly customizable. Top it savory for pizza night or sweet with cinnamon sugar and ice cream. The overnight cold ferment gives it incredible flavor with minimal hands-on work.
Sweet bakes
Pumpkin Spice Bread
After tons of testing, this pumpkin bread hits the sweet spot — not too sweet, deeply flavored with pumpkin pie spice and whole wheat. Makes two loaves so you can enjoy one and share or freeze the other. Incredible as French toast the next morning.
Sweet bakes
Double Chocolate Chip Sourdough
A deep, chocolatey sourdough loaf that isn't super sweet but absolutely satisfies that chocolate craving. The secret is a hit of strong coffee that brings out the chocolate flavor without tasting like coffee. Recipe testers couldn't get enough.
Loaves
Diner Toast Sourdough
A nostalgic recipe inspired by late-night diner sourdough toast. Milk, honey, and olive oil create a crust that's crispy but soft — like a perfect pie crust. It stays tender and never cuts up the top of your mouth. Perfect for toasting, sandwiches, or just slathered with butter.
Sweet bakes
Pecan Sticky Buns
Built on the classic cinnamon roll dough with a maple pecan caramel twist. After weeks of testing, these ooey-gooey sticky buns hit the perfect balance of sweet, nutty, and caramelized. The flip-out-of-the-pan moment is deeply satisfying.
Rolls and buns
Sourdough Bagels
Often sourdough bagels turn out with a dense crumb and heavy feeling. Due to the higher amount of levain in the recipe and the slow final proofing, I think I’ve nailed it!
Pizza and flatbreads
Sourdough Focaccia
This focaccia is endlessly customizable and fits perfectly into your schedule with an overnight proof. It develops a rich, golden crust and a soft, springy crumb that’s lightly tangy from the starter. It’s a showstopper whether you go minimalist or full “focaccia garden.” Plus, it makes a gorgeous gift that feels as good to give as it does to eat.
Rolls and buns
Copycat Hawaiian Rolls - Sourdough style!
These rolls strike the perfect balance between airy and rich, with just the right touch of sweetness. The sweet stiff starter brings structure and flavor while keeping sourness in check. They’re versatile enough for a holiday table or a lunchbox sandwich—and that buttery top? Irresistible. It's the kind of bake that gets devoured in minutes.
Rolls and buns
Burger Buns
These buns are the best of both worlds—soft and pillowy like classic burger buns but with the complexity and depth that only sourdough can bring. They’re not sour, just rich and satisfying, and the overnight fermentation gives you flexibility with timing. Plus, the golden tops (especially with sesame seeds!) make any burger look gourmet.
Loaves
German Style Rye
This bread is everywhere in Germany, Austria (where I was born!) and Switzerland but here in the US we’ve lost our love of dark, dense breads. It has savory spices- fennel, coriander and caraway- and it’s made with primarily whole grains. It has a deep earthy flavor and will last on your counter for over a week. Slice it thin and top it with your favorite toppings!
Rolls and buns
Seeded Rolls
These rolls deliver on flavor and texture—nutty, seedy, hearty, and just the right chew. They’re flexible enough for breakfast or lunch, stay fresh for days, and look gorgeous with their seed-crusted tops. Plus, shaping is super easy since they bake as cut squares—no fuss, no stress, just good bread.
Loaves
Country Loaf - Beginners’ version!
This loaf is approachable, reliable, and a perfect way to build confidence with sourdough. With lower hydration and all-purpose flour, it’s easier to handle and shape while still producing a crisp crust and soft, chewy interior. Great for new bakers—and still satisfying for experienced ones too!
Rolls and buns
Ciabatta
This ciabatta is everything you want from the classic—open crumb, crisp crust, and just the right chew—but with the rich depth of sourdough. It’s simple to shape, flexible with timing, and bakes up beautifully golden. Whether you're building a perfect sandwich or tearing one open warm from the oven, this is one of those bakes that feels like magic.
Sweet bakes
Cinnamon Rolls
These cinnamon rolls are a dream—deeply spiced, pillowy-soft, and melt-in-your-mouth tender thanks to a long fermentation and sweet stiff starter. They're forgiving to shape, customizable with chill steps, and topped with a silky icing that pulls it all together. If you love warm, gooey comfort with a sourdough twist, this one's a must-bake.
Loaves
Not Dave’s Sandwich Loaf
This loaf has all the comfort of a store-bought sandwich bread—but way better flavor, texture, and nutrition. The optional seed soaker adds a subtle crunch and extra heartiness. It’s also super flexible: you can bake it the same day or let it cold-proof overnight. Perfect for family sandwiches, morning toast, or slathered with butter right out of the oven.
Loaves
Country Loaf
This is my go-to country loaf when I want something with depth and character. The balance of bread flour and whole wheat adds flavor while keeping the texture light. It’s flexible based on your schedule and rewards patience with a beautifully open crumb and crackly crust. Plus, the overnight proof makes it perfect for baking fresh the next day.
Loaves
Demi Baguettes
This is a surprisingly approachable take on the iconic baguette—just scaled for home ovens. You still get the crispy crust and open crumb, but with more flexibility on shaping and baking. Plus, it’s a great confidence builder for tackling classic French-style breads with a sourdough twist.
Loaves
Light Brioche
This is the kind of bread that makes you do a double take after the first bite—unbelievably soft, with rich flavor and none of the heaviness of a traditional brioche. It’s forgiving, flexible, and wildly rewarding. Whether shaped into a loaf or braided into a classic brioche form, it’s perfect for toast, sandwiches, or just tearing off a warm piece straight from the rack.
Nothing in this category just yet — new recipes are always proofing.