Best Sourdough Sandwich Bread Recipe

Published: February 14, 2023 • Last Updated: December 13, 2023
Author: Laura
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Introducing the latest delicious creation on the food scene: Sourdough Sandwich Bread! This unique bread is made with flour, honey, a bubbly starter (and more) mixed in a special fermentation process that produces an incredible flavor and fluffy texture. Perfect for sandwiches, toast, or even just enjoying it fresh out of the oven, this bread will be sure to satisfy your taste buds. This sourdough sandwich bread recipe is worth trying!

What is sourdough bread?

Sourdough bread is a type of bread made from flour, water, and a sourdough starter. The starter, a combination of fermented flour and water which is active with microbial activity, helps give the finished product a unique flavor and texture.

This traditional method of baking gives the finished loaf an unmistakably tangy flavor and soft, chewy texture that takes it above other types of bread. From sandwiches to toast, this delicious bread is perfect for any meal!

There are many sourdough recipes worth checking out! Once you get the bread done and have an active sourdough starter, you can start making muffins, pancakes, and so much more!

Why Sourdough bread is sour?

Sourdough bread’s unique taste and texture are the result of the fermentation process. The wild yeast and bacteria, or “starter,” help break down the starches in the dough, producing lactic acid. The starter also releases alcohol and carbon dioxide which helps to create a bubbly texture, air pockets, and a nice crust on the outside of your loaf.

Ingredients Needed

  • Active, Bubbly Starter: This is a combination of flour and water that has been allowed to ferment and develop microbial activity. It helps give the finished product a unique flavor and texture.
  • Water: Essential for developing the dough, water is used to help form the gluten structure in the flour and gives it elasticity and strength.
  • Oil: An ingredient that adds softness and richness to sourdough bread. You can experiment with different types of oil, coconut oil avocado oil, and so on! I use avocado oil most often.
  • Honey: Used to enhance flavor and sweetness, honey can also help create desired crust color in sourdough bread. I like to use raw honey, but you can use whatever you have on hand!
  • Salt: Salt is important for flavoring and controlling yeast growth, which affects the rate of rising and other characteristics of the dough. My favorite salt is Redmond Real Salt (code Laura15) because it is simply natural salt: no caking or bleaching agents and loaded with natural minerals.
  • Egg: For an enriched dough (higher fat) egg can be added to give more flavor, color, rise, and texture stability in baking.
  • Flour: The foundation of every good loaf of bread! Flour gives structure to your sourdough sandwich bread while adding subtle flavor notes as well. All purpose flour does in fact have a purpose! You can also use bread flour to make sourdough bread recipes. One of my favorite flours to use is khorasan flour (also known as Kamut flour). If you use khorasan flour, it is 3/4-7/8 cup to 1 cup of all purpose flour. In other words, you will use slightly less khorasan flour.

Is sourdough bread good for sandwiches?

Absolutely! Sourdough bread is perfect for sandwiches. Its unique tangy flavor and soft, chewy texture make it a great option for a delicious sandwich. Plus, its richness means you won’t need to add a lot of toppings or condiments to complete your meal, the bread itself will do the job! This soft sourdough sandwich loaf requires simple ingredients, which means it’s budget-friendly!

What kind of sandwich can I make with sourdough bread?

With sourdough bread, you can make just about any type of sandwich. Whether it’s a classic PB&J, turkey, and cheese with lettuce and tomato, or something more creative like honey-roasted ham and brie, the tangy flavor of sourdough will add an extra layer of deliciousness to your sandwich. For a breakfast option, try adding bacon and eggs for a hearty start to your day.

Topping Options for Sourdough Bread

The best sourdough sandwich bread is versatile and can be enjoyed plain with a pat of butter, or you can give your loaf a delicious upgrade with any of these toppings:

  • Avocado slices with olive oil
  • Balsamic onion jam
  • Grilled mushrooms and onions
  • Sliced tomatoes and spinach leaves
  • Caramelized apples with cinnamon
  • Cream cheese and honey
  • Garlic buttered mushrooms
  • Grilled onions and peppers
  • Peanut butter and bananas
  • Ricotta cheese with jam
  • Baked beans and bacon
  • Pesto and mozzarella
  • Roasted garlic and feta cheese
  • BBQ pulled pork topped with coleslaw
  • Maple syrup on the top of the loaf
  • Add butter to the knife and cut into the soft crust for the first time

What is the secret to good sourdough bread?

The secret to making good sourdough bread is patience and practice. Here are some tips for making delicious sourdough bread:

  • Use quality ingredients, including a good starter culture.
  • Follow the directions carefully and read your dough! Don’t under-knead the dough.
  • Give your dough plenty of time to rise, as this helps develop flavor and texture.
  • Bake at the right temperature for the right amount of time.
  • Even though it’s not absolutely necessary, a strong mixer such as a Bosch mixer is handy, especially if you dough the recipe.

Why add honey to the sourdough bread recipe?

Adding honey to a sourdough bread recipe can help give it a sweeter and richer taste. Honey also helps ferment, as the honey’s natural enzymes activate the yeast and create a delicious, soft crumb in the finished loaf. The sweetness of honey also helps to balance out some of the sourness associated with sourdough baking.

Tips for Making Sourdough Bread the Best Ever

  • Start with quality ingredients. Using top-notch flour, salt, and water is essential for creating an amazing loaf of sourdough bread.
  • Make sure your dough is well kneaded. Kneading helps create the structure necessary to give your bread its desired texture.
  • Let your dough rise slowly and steadily. Dough rises slowly at cool temperatures and much quicker in warm temperatures. The rise is what helps develop a more complex flavor profile for the finished product.
  • Use a Dutch oven for baking for certain bakes. This method of baking creates an environment in which steam and heat are both present, resulting in a perfectly crispy crust that seals in all of the flavors from the slow-rising process from earlier.
  • Be patient with yourself! Bread-baking takes time and practice, so don’t get discouraged if your first few loaves don’t come out quite right, you’ll get it eventually!

Sourdough Essentials

Homemade bread is one of the best things you can make at home. Soft sourdough sandwich bread can be made for so many different recipes in your house. We love to add some homemade chia jam, trust me, it’s so good! You can buy sourdough bread and artisan loaves at the grocery store, but nothing will ever taste as good as making your own homemade sourdough bread right at home.

HERE is a video where you can watch me make this recipe!

Best Sourdough Sandwich Bread Recipe
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4.77 from 17 votes

Sourdough Sandwich Bread

Have you ever had sandwich bread so delicious you could eat the whole loaf? Well, this recipe is for you!
Servings 2 loaves


  • 1 cup active, bubbly starter
  • 2 1/2 cups water
  • 1/4 cup oil
  • 1 T honey
  • 2 1/2 t salt
  • 1 egg optional
  • 7 cups flour (it may be 1/2 cup more or less flour depending on the type you use)


  • Combine the first 5 ingredients (and egg, if using) until well combined. Add the flour, a cup at a time, until the dough begins to pull away from the sides of the bowl and begins to form a ball. The dough should feel tacky to the touch but not overly sticky. Knead the dough for 10-15 minutes. It should be soft and stretchy, and when pulled apart, should be nearly translucent (window pane test).
  • Let the dough rise somewhere warm (covered so it doesn’t dry out) until nearly double in size. (If doing a long ferment, at this point, put the dough in the refrigerator for 1-3 days. Remove from the refrigerator on baking day and let sit for 1-2 hours.)
  • Turn the dough out of the bowl. Divide it evenly in two parts. Knead the first half by hand for about 3 minutes. Press it into a rectangle and roll into a loaf shape. Pull the dough towards you to create surface tension on the top of the loaf.
  • Place loaf into an oiled bread pan, repeat with the 2nd dough, cover both and let rise somewhere warm. The dough should nearly double in size. *Many people bake bread before it has fully risen, resulting in a dense loaf*. 
  • Preheat the oven to 375°. For a golden loaf, brush the top of the dough with 1 beaten egg before baking, or alternatively, spread butter on the top of the loaves after baking.
  • Bake for 35 minutes or until the internal temperature reaches 185-190°. Remove from pans after baking and let cool on a cooling rack for one hour before slicing. Enjoy! Best served with homemade jam 🍯😋

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Recipe Rating

  1. 5 stars
    I’ve made this several times with different flours. It is easy to follow and comes out perfect every time. 5 cups all purpose and 2 cups whole wheat kamut is my favorite. Love that it is long fermented. Thank you Laura!

  2. 5 stars
    This is my go-to recipe for sourdough! Very thorough, easy to follow instructions result in a perfect sandwich loaf every time. Thank you Laura for sharing your sourdough knowledge! My family LOVES this bread!

  3. I’m new to sourdough and this recipe was one of the first that I tried after receiving the dehydrated starter. I followed the directions exactly and it came out great! So soft, delicious and easy to freeze for later, if there’s any left. The hardest part was waiting to slice into it! Thanks for an easy to follow, great recipe!

  4. I have tried so many different sandwich bread recipes, but I always come back to this one. It is easy, long fermented and delicious everytime! I will usually do part whole wheat or spelt flour.

  5. 5 stars
    This is the only recipe I use for sandwich bread! Comes out perfect every single time. The last step is the hardest! No one in my family can wait a whole hour before slicing into it. 😂

  6. 5 stars
    This was the first sourdough sandwich bread recipe I made! The directions are so easy to follow and it tastes so good! My family loves it. I’m happy to say with some help from Laura and all her recipes, I have not bought store bought bread in a year! Thank you so much

  7. 5 stars
    I love this recipe and it tastes amazing! I am new to sourdough but this recipe is so easy to follow and explained everything I needed to know!!

  8. 5 stars
    I’ve been following you on IG for a while now and purchased your cookbook at Christmas time. I’ve made so many of your recipes. They are all so good. I just made 2 loaves this week of this sourdough bread, 1 regular and 1 Cinnaminson raisin. They are so delicious.

  9. 5 stars
    Absolutely the best sourdough sandwich bread dough recipe out there! Nothing else compares. We’ve used this for years and years and everyone loves it. My husband says I’ve ruined all other bread for him. Thank you Laura for putting together such an easy to follow, fool proof recipe that makes sourdough less daunting and attainable!

  10. 5 stars
    Such a great recipe! I was so nervous because it was my first time making sourdough sandwich bread and it came out amazing! I got the recipe from your cookbook and it was so easy to follow and I had great results.

  11. 5 stars
    This is the first sourdough sandwich bread that my kids really enjoy. It has been my goal to find a sandwich bread they like so that I don’t have to buy bread from the grocery store anymore.
    And it’s so easy to make. I love that it makes two loaves-I bake one at the beginning of the week and put the rest of the dough in the fridge for a few days til we need it. We always have fresh bread now. And it makes great French toast too.

  12. 5 stars
    I’ve been making this recipe for almost a year now! I love it and my family loves it. I usually do half whole Khorasan flour and half bread flour, but lately have been doing even more whole wheat and didn’t notice a big difference. I love that I can make this for my family.

  13. 5 stars
    My entire family (and I mean extended family – aunts, uncles, cousins) is obsessed with this bread. It’s easy and delicious – I’ve used a few different flours and it literally comes out beautiful every time. Like a work of art! I’m always baking up a loaf for someone.

    My husband loves it for sandwiches and I love it for toast. Our little girl is only 8 months old but I’m so grateful I can start her on the sourdough life thanks to Laura. I also highly recommend her cook book and starter!

  14. 5 stars
    I love love love this bread!
    I have been following this recipe of Laura’s for almost 2 years! It is so easy and makes the best bread 🍞

  15. Your recipes + videos make sourdough newbies (i.e. 🙋🏼‍♀️) not feel so overwhelmed! Thank you for sharing in such an understandable way!

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  16. 1 star
    I’ve made this but it’s come out very dense. I don’t feel like this is for newbies or beginners because there is a lot vague steps.

  17. Thank you for this awesome sour dough bread recipe, I have found that around 80 degrees really gets her rising to the occasion Lol, my house runs around 72 74 ish and it will rise but takes its sweet time, so I moved to my garage where it was about 81 and wow ! within 2 hours it had pushed the towel up like it was trying to escape!!! Thanks again!

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      Im so glad you found what your starter loves! That’s definitely key to getting a good bake. Glad no escape happened 😉

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  18. Love this recipe. I’ll be making it weekly from here on out. I did a cold ferment for 3 days and it was the perfect flavor! We skipped the egg.

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      Yes, you can. You may want to mix it enough to get all the ingredients incorporated, then take about half out. Mix it half at a time so you don’t overwhelm the motor.