There’s something truly special about a warm piece of fry bread fresh from the skillet. It’s golden and crispy on the outside, soft and pillowy on the inside, and this version has an irresistible tang from sourdough discard! Whether you’re dusting it with powdered sugar, drizzling it with honey, or piling it high with savory toppings, this Sourdough Fry Bread is an absolute treat.
This recipe is a fantastic way to use up extra sourdough discard while creating something incredibly delicious. If you’ve been looking for a simple, versatile, and foolproof fry bread recipe, this is it! Let’s dive in.
Why You’ll Love This Sourdough Fry Bread
A great use for sourdough discard – No waste! This fry bread makes the most of your extra starter.
Crispy yet soft – The contrast of the crunchy exterior and airy inside is unbeatable.
Super versatile – Serve it sweet with cinnamon sugar or savory with meats, cheeses, and dips.
Quick and easy – No long fermentation, just mix, rest, and fry!
What Does Sourdough Fry Bread Taste Like?
Imagine biting into a warm, crispy piece of dough that’s slightly chewy with a hint of tangy sourdough flavor. The outside is golden brown and crunchy, while the inside is tender and fluffy. If you’ve ever had traditional fry bread or sopapillas, this has a similar texture—but with that delicious sourdough twist!
Ingredients You’ll Need
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1 cup sourdough discard – This gives the bread a subtle tang and soft texture.
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1 ½ cups all-purpose flour (or gluten-free blend) – Provides structure.
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1 teaspoon baking powder – Helps with puffiness and lightness.
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½ teaspoon salt – Enhances flavor.
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½ cup warm milk (or water for dairy-free) – Adds moisture.
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1 tablespoon melted butter (or oil) – Makes the dough tender.
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1 teaspoon honey (optional) – A touch of sweetness balances the tang.
What You’ll Need
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Mixing bowl
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Rolling pin
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Skillet or frying pan
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Paper towels for draining
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Tongs for flipping
Ingredient Substitutions and Additions
Dairy-free? Use water instead of milk and oil instead of butter.
Want it extra fluffy? Swap out half the milk for yogurt.
Make it savory! Add garlic powder, herbs, or even shredded cheese.
Sweet version? Mix in cinnamon and a little extra honey.
How to Make Sourdough Fry Bread
1. Mix the Dough
In a mixing bowl, combine the sourdough discard, flour, baking powder, salt, warm milk, and melted butter. Stir until it comes together into a soft dough. Knead lightly for 1-2 minutes until smooth.
2. Let the Dough Rest
Cover the dough and let it sit at room temperature for 30 minutes to 1 hour. This helps develop flavor and makes the dough easier to roll out.
3. Shape the Fry Bread
Divide the dough into 6-8 equal pieces. Roll each piece into a flat round about ¼-inch thick. They don’t have to be perfect—rustic shapes add character!
4. Heat the Oil
Pour about ½ inch of oil into a skillet and heat it over medium-high heat until shimmering.
5. Fry Until Golden
Carefully place one piece of dough in the hot oil. It should sizzle immediately! Fry for 1-2 minutes per side, flipping when golden brown and puffy. Transfer to a paper towel-lined plate to drain excess oil.
6. Serve and Enjoy!
Eat them warm, topped with honey, powdered sugar, or your favorite savory fillings!
What to Serve with Sourdough Fry Bread
Sweet toppings – Honey, cinnamon sugar, maple syrup, Nutella, or fresh fruit.
Savory toppings – Taco meat, shredded chicken, cheese, refried beans, or avocado.
Dipping sauces – Marinara, queso, hummus, or garlic butter.
This fry bread is so versatile—you can enjoy it for breakfast, lunch, dinner, or dessert!
Tips for the Best Sourdough Fry Bread
✔ Don’t skip the resting time – It makes the dough softer and easier to roll.
✔ Roll evenly – A uniform thickness ensures even frying.
✔ Check oil temperature – Too hot, and it burns; too cool, and it won’t crisp up.
✔ Drain properly – Let excess oil drip off onto a paper towel to keep it from getting greasy.
Storage and Reheating
Leftovers? No problem! Here’s how to keep your fry bread fresh:
Room temperature – Store in an airtight container for up to 2 days.
Refrigerator – Keep in the fridge for 4-5 days.
Freezer – Wrap in plastic wrap and freeze for up to 2 months.
To reheat, warm in a dry skillet or toaster oven at 350°F (175°C) for a few minutes until crispy again.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes! If using an active starter, you may need to adjust the flour slightly to get the right dough consistency.
Why is my fry bread not puffing up?
The oil might not be hot enough, or the dough could be too thick. Try rolling it thinner and checking the oil temperature.
Can I make this without frying?
Absolutely! Try baking at 400°F (200°C) for about 10-12 minutes or air-frying at 375°F (190°C) for 6-8 minutes.
Final Thoughts – Give This Sourdough Fry Bread a Try!
If you’re looking for a simple, satisfying way to use your sourdough discard, this Sourdough Fry Bread is a must-make. It’s crispy, chewy, and endlessly versatile. Whether you’re indulging in a sweet treat or creating a savory masterpiece, this recipe is sure to become a favorite in your kitchen.
Try it out and let me know how you topped yours! If you loved this recipe, be sure to leave a review and share your creations on Pinterest!
Looking for more sourdough recipes? You might love:
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Sourdough French Bread – A beautifully crusty and soft loaf perfect for sandwiches and garlic bread.
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Sourdough Discard Jalapeño Cornbread Muffins – A spicy, tangy twist on classic cornbread muffins.
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Sourdough Jalapeño Popper Rolls – Cheesy, spicy, and packed with bold flavor!