There’s something magical about warm, freshly made bread—especially when it’s ready in just 20 minutes! Before we dive into today’s delightfully easy Sourdough Quick 20-Minute Bread, I just want to say thank you. Thank you for being here, for sharing your love of homemade food, and for trusting me with your kitchen adventures. It’s moments like these—simple, cozy, and carb-filled—that bring joy to our tables.
Whether you’ve got leftover sourdough discard begging to be used, or you’re in a pinch and need a quick side for dinner, this recipe is for you. Sourdough Quick 20-Minute Bread comes together with pantry staples, has no need for yeast or proofing, and still delivers that warm, chewy center and golden crust we all crave.
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Why You’ll Love This Sourdough Quick 20-Minute Bread
This isn’t just any quick bread—it’s a game-changer for busy days, soup nights, or when you just need something bready and delicious, fast. Here’s why this recipe has become a regular in my rotation:
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Fast & fuss-free: No kneading. No rising. Just mix, shape, cook.
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Uses sourdough discard: A great way to reduce waste from your sourdough starter.
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Pan-cooked: No oven needed—perfect for summer or small kitchens.
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Customizable: Herbs, garlic, cheese—dress it up however you like.
What Does This Quick Sourdough Bread Taste Like?
Oh, let me tell you—the flavor is beautifully balanced between the slight tang of the sourdough discard and the richness of the yogurt or buttermilk. The crust gets lightly crisp and golden from the skillet, while the inside stays soft and tender. It’s hearty without being heavy and has a rustic charm that makes you feel like you just pulled it out of a farmhouse oven. Anything but boring!!
Benefits of Making Sourdough Quick 20-Minute Bread
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Reduces sourdough waste – Put that discard to delicious use
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No oven required – Just a stovetop and a skillet
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Minimal ingredients – Made with things you probably already have
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Quick reward – From bowl to plate in 20 minutes flat
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Kid-friendly and freezer-friendly – A versatile base for all kinds of toppings and meals
Ingredients
Here’s everything you’ll need to whip up this ultra-fast bread:
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1 cup all-purpose flour
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1/2 cup sourdough discard (unfed, room temp)
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/2 teaspoon sugar (optional – gives it a flavor lift)
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1/2 cup plain yogurt or buttermilk
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1 tablespoon olive oil (plus more for the skillet)
Optional Add-Ins:
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Chopped fresh herbs (rosemary, thyme, chives)
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Minced garlic or grated Parmesan
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Everything bagel seasoning or flaked sea salt for topping
Tools You’ll Need
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Mixing bowl
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Measuring cups and spoons
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Rubber spatula or wooden spoon
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Cast iron skillet or non-stick pan
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Spatula or flipper for turning the bread
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Pastry brush (optional, for brushing oil)
Ingredient Swaps & Additions
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No yogurt or buttermilk? Use sour cream thinned with a splash of milk or even plant-based yogurt.
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Want a vegan version? Try a plant-based yogurt and swap olive oil for a neutral oil.
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Gluten-free? Use a 1:1 gluten-free flour blend—though texture may vary slightly.
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Cheesy vibes? Add 1/4 cup grated cheddar, feta, or asiago to the dough.
How to Make Sourdough Quick 20-Minute Bread
Step 1: Mix the Dough
In a medium bowl, combine flour, baking powder, baking soda, salt, and sugar. Stir in sourdough discard, yogurt (or buttermilk), and olive oil until a soft, shaggy dough forms. It may be sticky—add flour one tablespoon at a time if needed.
Step 2: Shape the Dough
Flour your hands and shape the dough into a rough round or oval loaf about 1 inch thick. For faster cooking or individual servings, divide into 2–3 flatbreads.
Step 3: Cook It Up
Preheat a non-stick skillet or cast-iron pan over medium heat. Brush with olive oil. Place the shaped dough into the hot pan and cook 4–5 minutes per side, pressing lightly with a spatula to help it cook evenly.
Step 4: Cool and Serve
Let the bread rest on a cutting board for a few minutes before slicing. Serve warm with butter, olive oil and balsamic, or as the base for a sandwich or brunch toast. I’m kicking myself for not having shot it loaded with ricotta and roasted tomatoes—it’s that good!
What to Serve with Quick Sourdough Bread
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Hearty soups (lentil, tomato basil, creamy mushroom)
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Charcuterie or snack boards
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Topped with smashed avocado or soft scrambled eggs
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Used as a flatbread for wraps or gyros
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Served alongside stews or slow-cooked meals
Tips for the Best Results
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Use room temperature ingredients to help everything mix more smoothly
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Don’t overmix—just stir until the dough comes together
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Use a heavy pan like cast iron for the best crust and even cooking
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Add toppings before cooking if using herbs or seasonings—just press them gently into the dough surface
Storage Instructions
Let the bread cool completely before storing. Wrap tightly in foil or place in an airtight container.
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Room Temp: Up to 2 days
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Fridge: Up to 4 days
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Freezer: Up to 2 months (wrap in plastic wrap + foil)
To reheat: Warm in a skillet for a few minutes or pop in the toaster oven.
General Info
This recipe is a quickbread, not a true fermented sourdough loaf, so it doesn’t rise like traditional sourdough. But what it lacks in leavening, it makes up for in flavor and speed.
Frequently Asked Questions
Can I bake this in the oven instead of a skillet?
Yes! Bake at 400°F (200°C) for 12–15 minutes on a parchment-lined baking sheet.
Can I double the recipe?
Absolutely—just use a larger bowl and cook in batches or make a larger loaf and extend cooking time slightly.
What’s the best type of pan to use?
Cast iron or non-stick skillet works best for that golden, crispy finish.
Conclusion: Easy Bread That Loves You Back
You don’t need hours of rising time or a fancy oven to enjoy the satisfaction of homemade bread. This Sourdough Quick 20-Minute Bread proves that with a little discard and some pantry staples, you’re never more than 20 minutes away from warm, buttery bliss.
If you’re loving the idea of using up sourdough discard, be sure to try these next:
Sourdough Discard Raspberry Cream Cheese Danishes for a sweet brunch treat,
Sourdough Discard Pizza Rolls for a cheesy, snackable twist, and
Cinnamon Sugar Sourdough Discard Pretzel Bites for your next movie night craving.
Sourdough Quick 20-Minute Bread: Your Go-To for Warm, Crusty Comfort—Fast!
- Total Time: 20 minutes
- Yield: 2–3 flatbreads 1x
- Diet: Vegetarian
Description
This Sourdough Quick 20-Minute Bread is soft on the inside with a perfectly crisp crust—ready in just 20 minutes, no oven needed! A simple, satisfying way to use up sourdough discard and bring warm, homemade bread to the table fast. Perfect for dipping into soups, building sandwiches, or serving alongside a snack board.
Ingredients
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1 cup all-purpose flour
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1/2 cup sourdough discard (unfed, room temp)
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/2 teaspoon sugar (optional, for added flavor)
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1/2 cup plain yogurt or buttermilk
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1 tablespoon olive oil (plus more for cooking)
Optional Add-Ins:
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Chopped herbs (rosemary, thyme, chives)
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Minced garlic or grated cheese
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Everything bagel seasoning or flaky sea salt for topping
Instructions
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In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
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Add the sourdough discard, yogurt (or buttermilk), and olive oil. Stir until a soft dough forms. If the dough is sticky, add more flour 1 tablespoon at a time.
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Lightly flour your hands and shape the dough into a round or oval about 1 inch thick. For quicker cooking, divide into 2–3 smaller flatbreads.
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Heat a non-stick or cast-iron skillet over medium heat and brush with olive oil.
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Place the dough in the skillet and cook for 4–5 minutes per side, pressing gently with a spatula to ensure even cooking.
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Let rest a few minutes before slicing. Serve warm and enjoy every bite!
Notes
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Use room temp ingredients for best texture.
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You can cook this in the oven at 400°F (200°C) for 12–15 minutes if you prefer baking.
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Add toppings before cooking—herbs or cheese can be gently pressed into the dough.
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Try this as a quick sandwich bread or toast base. The flavor pairs beautifully with both savory and sweet spreads!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Bread, Quick Bread
- Method: Stovetop
- Cuisine: American, Rustic
Keywords: sourdough quick 20-minute bread, sourdough discard bread, quick skillet bread