15 Sourdough Recipes for the 4th of July
Whether you’re hosting a backyard BBQ, heading to a potluck, or just looking for an excuse to bake something festive, these 15 Sourdough Recipes for the 4th of July will have you covered. From soft discard hamburger buns to sourdough s’mores brownies, you’ll find recipes here to inspire you and that are easy to make ahead. If you need inspiration this holiday, you’re in the right place.
A soft and fluffy sourdough vanilla cake layered with stabilized whipped cream frosting and fresh strawberries, then decorated like an American flag for the perfect crowd pleasing dessert for your 4th. This serves up to 24 people if you need something for a larger gathering!
Rich, fudgy sourdough brownies baked over a buttery graham cracker crust and topped with ooey gooey marshmallows, milk chocolate, and more crushed grahams. You can prep the crust and brownie ahead and double this recipe easily. These are sure to be gone before the fireworks start.
3. Sourdough Discard Burger Buns
These soft, fluffy sourdough discard hamburger buns have a perfectly golden, buttery crust and are the perfect addition to your 4th of July cookout and BBQ’s. Perfect for burgers, pulled pork, or fried chicken sandwiches, these will be the start of the show. Even better? They’re ready in just a few hours!
4. Sourdough Zucchini Bread (with cinnamon sugar topping)
My mom and I always baked zucchini bread on the 4th of July, and it’s so nostalgic for me. This Sourdough Zucchini Bread (with cinnamon sugar topping) is incredibly moist and has a crackly cinnamon sugar topping that makes every slice irresistible. Easy to make and perfect to bring to any potluck or BBQ.
These soft sourdough kolaches are a sweet bun filled with berry cheesecake filling, and can be arranged into an American flag making them a festive and delicious addition to any Fourth of July celebration. Want a faster discard option? Try these Sourdough Discard Blueberry Danish Buns that can be made fast and decorated the same way.
Trade the pie plate for these easy to serve Sourdough Cherry Pie Bars! With a buttery sourdough shortbread crust, an homemade cherry pie filling, and a rustic oat crumble these bars will disappear before you know it.
7. Sourdough Vanilla Dot Cakes (with triple berry filling)
These adorable Sourdough Dot Cakes are layered with homemade triple berry filling, fluffy vanilla buttercream, and topped with festive sprinkles for the perfect personalized 4th of July dessert. If you need to serve cake and don’t want the mess of cutting it, this is great option.
8. Sourdough Key Lime Pie Bars
Bright, creamy, and perfectly tangy, these Sourdough Key Lime Pie Bars are the most refreshing way to beat the heat! With a buttery graham cracker crust and a silky key lime pie filling, they’re topped with a cloud of whipped cream and served cold for a delightful light sweet treat.
9. Sourdough Strawberry Quick Bread
Have fresh strawberries to use? This Sourdough Strawberry Quick Bread is light, fresh, and bursting with flavor. Topped with a fresh strawberry glaze, this bread can be made in advance and is even better served with more fresh strawberries and a dollop of whipped cream.
10. Sourdough Raspberry Pop-Tart Cookies
These cookies taste just like the childhood favorite, and are so cute dressed up in festive red, white, and blue sprinkles! Stuffed with raspberry jam and topped with a sweet glaze, I don’t know anyone that doesn’t enjoy a cookie filled with a surprise.
11. Sourdough Discard Peach Cobbler Cinnamon Rolls
Nothing says summer quite like peaches, and these Sourdough Discard Peach Cobbler Cinnamon Rolls combine two well loved classics for the perfect summer dessert. They can be made quickly using yeast, and are loaded with peach filling, buttery crumble, and plenty of cream cheese frosting. Always a hit!
12. Sourdough Blueberry Coffee Cake
Coffee cake is always a hit, and this Sourdough Blueberry Coffee Cake loaded with fresh blueberries is even better. Topped with a brown sugar crumble and easy to bake ahead, it’s full of jammy pockets and perfect for a festive get together.
Skip the store bought box, and make these homemade Sourdough Graham Crackers instead! So easy to make, they’re buttery, light, and can be used for everything from Fourth of July s’mores to crackers to serve with fruit dips.
Something about s’mores just screams Fourth of July, and these Sourdough S’mores Cookies are no exception. Brown butter chocolate chip cookies are rolled in graham cracker crumbs and stuffed with gooey marshmallows for the ultimate summer cookie.
15. Sourdough Caramel Apple Cobbler
If you love apple pie, you’ll love this Sourdough Caramel Apple Cobbler. Easy to make with a sourdough biscuit topping, it has all of the best flavors of apple pie without all of the hassle. Top with buttery caramel and serve with vanilla ice cream for a classic, easy dessert perfect for sharing.
No matter how you’re celebrating, I hope these sourdough recipes bring a little extra homemade goodness to your Fourth of July. Happy Birthday, America!
Sourdough Caramel Apple Cobbler
Equipment
- Digital scale – recommended for accurate measurements.
- 9×9 baking dish or 9-inch cast iron skillet – to bake cobbler.
- Spatula – to mix apple filling.
- Cutting board and knife- – to chop apples.
- Pastry cutter or fork – to combine biscuit dough.
- Cheese grater – to grate butter for biscuits. Or chop with a knife into small cubes.
- Measuring cups & spoons – to measure ingredients.
- Small cookie scoop or spoon – to scoop batter.
Ingredients
Sourdough Biscuit Topping:
- 2 cups (240g) all-purpose flour
- ⅓ cup (75g) white sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1/2 tsp cinnamon
- 2 tsp vanilla extract
- ½ cup (113g) unsalted butter cold
- 1/2 cup (120g) sourdough discard (unfed, cold is fine)
- ¾ cup (180g) buttermilk or whole milk
Caramel Apple Filling:
- 6 (about 750g) Granny Smith apples peeled & sliced
- 3 tbsp (45g) lemon juice
- ½ cup (100g) white sugar
- ⅓ cup (70g) brown sugar
- 2 tsp cinnamon
- 1 tsp cardamom
- 1 tsp vanilla extract
- 3 tbsp (45g) heavy cream
- ¼ cup (57g) unsalted butter
- ¼ tsp sea salt
- 1 tbsp (15g) all-purpose flour
Garnish:
- sugar crystals
Instructions
Step 1: Mix the Biscuit Dough
- In a medium sized bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt for the topping.2 cups (240g) all-purpose flour, ⅓ cup (75g) white sugar, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1/2 tsp cinnamon
- Use a cheese grater to grate your butter. It’s best to use very cold butter for this step. If you don’t have a cheese grater, you can cut the butter up into 1/4 in cubes.½ cup (113g) unsalted butter
- Add the butter to the dry ingredients, And mix with a fork or pastry cutter until all of the butter is well coated in flour and is about the size of a pea.
- Add your buttermilk (or milk) sourdough discard, and vanilla to the bowl. Stir until the batter is just combined.1/2 cup (120g) sourdough discard, ¾ cup (180g) buttermilk, 2 tsp vanilla extract
- Overnight Fermentation Option: Cover bowl with plastic and transfer to refrigerator overnight for optimal fermentation.
Step 2: Make Apple Filling
- Note: If fermenting biscuit topping overnight, remove from the refrigerator at this time to soften while you prepare apple filling.
- Wash your apples and peel all of the skins. Chop into 1/8 inch slices, and transfer to a medium-sized mixing bowl. Add the lemon juice to the apples and toss well. This keeps the apples fresh!6 (about 750g) Granny Smith apples, 3 tbsp (45g) lemon juice
- Add the flour, white sugar, brown sugar, cinnamon, cardamom, vanilla, salt and cream to the bowl. Mix well to combine all the ingredients.½ cup (100g) white sugar, ⅓ cup (70g) brown sugar, 2 tsp cinnamon, 1 tsp cardamom, 1 tsp vanilla extract, ¼ tsp sea salt, 1 tbsp (15g) all-purpose flour, 3 tbsp (45g) heavy cream
- In a large saucepan or 9-inch cast iron skillet on medium heat, add the butter. When butter has melted fully in the pan, add the apple filling to the pan. Cook on medium heat for 10-12 minutes, making sure to lift the apples off of the bottom of the pan to avoid burning. Apple filling should go from runny to thickened and caramelized. You should be able to stick a fork in the apples and feel some firmness, but they shouldn’t be hard.¼ cup (57g) unsalted butter
- Remove filling from heat.
Step 3: Top the Cobbler and Bake
- Preheat oven to 350°F (175°C).
- While oven is preheating, scoop rounded 1 Tablespoon spoonful’s of the biscuit dough and top the cobbler covering the entire surface.
- Top the cobbler with sugar crystals if desired for a more rustic finish.sugar crystals
- Bake uncovered for 35–40 minutes on the center rack, until biscuits are golden and filling is bubbling.
- Note: This recipe cause bubble and overflow, so I like to place an additional baking sheet on the bottom rack to catch any spills.
- Let cobbler cool for 10 minutes before serving.
- I loved to serve this warm with a fresh scoop of vanilla ice cream drizzled with my Homemade Salted Caramel Sauce!
Notes
How to Store:
- Room temperature- Cover and keep for up to 2 days.
- Refrigerator- Store in an airtight container for up to 5 days. Reheat in the oven for best texture.