I love making food that feels like a warm hug. This stromboli is one of those recipes. It uses my active sourdough starter and gives a chewy, flavorful crust. It tastes like pizza, but cleaner to slice and share. If you bake bread often, this will feel familiar — and it pairs beautifully with treats like apple cinnamon sourdough bread for a cozy brunch.

why make this recipe

This stromboli is relaxed and forgiving. The dough ferments overnight so the flavor develops while you sleep. That slow process makes the crust nutty and complex. It also stretches nicely, so rolling is easy. Use your favorite fillings. It’s great for feeding a crowd. Leftovers reheat well. If you want a dramatic loaf to bring to a potluck, try shaping it like a braid. I also love how it pairs with a simple salad or roasted veggies like in my blooming sourdough bread posts.

how to make Sourdough Stromboli

Ingredients:
500g (4 cups) bread flour, 120g (1/2 cup) active sourdough starter, 275g (1 1/8 cups) warm water, 10g (2 tsp) sea salt, 25g (2 tbsp) olive oil, 1 tbsp honey (optional), 200g (7 oz) mozzarella cheese, shredded, 100g (3.5 oz) provolone or parmesan cheese, grated, 150g (5 oz) pepperoni or salami, 1/2 cup pizza sauce or marinara (optional), 1 tsp dried oregano, 1 tsp red pepper flakes (optional), 1 egg (for egg wash)

Sourdough Stromboli

Directions:

Make the Dough (Night Before Baking): In a bowl, mix together the flour, sourdough starter, warm water, salt, olive oil, and honey. Knead until it’s smooth. Cover and let it ferment on the counter for 8-12 hours until doubled in size.
Shape & Fill the Stromboli: Preheat your oven to 425°F (220°C). Roll the dough into a 12×16-inch rectangle. If you’re using pizza sauce, spread a thin layer, leaving a 1-inch border. Layer on the cheeses, meats, and spices. Roll it up tightly from the long side, like a jelly roll. Pinch the seams and tuck in the ends.
Final Rise & Bake: Place the rolled stromboli seam-side down on a parchment-lined baking sheet. Let it rest for 30-45 mins until it’s puffy but not doubled. Brush with egg wash and cut 3-4 small slits on top. Bake for 25-30 minutes until it’s a lovely golden brown. Let it cool for about 10 minutes before slicing!

If you ever have extra sourdough discard, try an easy sweet treat like baked sourdough discard donuts while the stromboli rests.

how to serve Sourdough Stromboli

Slice it into 1-inch pieces. Serve warm. Add a side of marinara for dipping. Ranch or garlic butter are lovely too. For a brunch board, pair slices with cheeses and pickles. You can also serve it with a herby green salad to cut the richness. I like offering a softer bread like cranberry feta sourdough bread alongside for variety.

how to store Sourdough Stromboli

Cool completely before storing. Wrap tightly in foil or place in an airtight container. Keep at room temperature for up to 2 days. Refrigerate for up to 5 days. Reheat in a 350°F oven for 10-12 minutes. For longer storage, freeze sliced portions in a single layer, then transfer to a freezer bag for up to 3 months. To reheat from frozen, bake at 350°F until warmed through.

tips to make Sourdough Stromboli

Use a well-fed starter. It keeps the dough active and springy.
Measure by weight for best results. Scales give consistency.
Don’t overload with sauce. Too much moisture can make the center soggy.
Roll tightly and seal seams well to keep fillings inside.
Brush the top with egg wash for a glossy crust.
For flavor tweaks, sprinkle fresh basil after baking. If you like sweet-and-spicy breakfasts, try a companion recipe like cinnamon sourdough muffins for coffee hour.

variation (if any)

Swap fillings freely. Use roasted vegetables and mozzarella for a vegetarian version. Try BBQ chicken with red onion and cheddar for a twist. Make mini strombolis for snacks. Use different cheeses—fontina or smoked provolone works great. For a brunch spin, turn it into a breakfast stromboli with scrambled eggs, breakfast sausage, and cheddar.

FAQs

Q: Can I use instant yeast instead of sourdough starter?
A: Yes. Use 1 packet (7g) instant yeast and reduce the fermentation time. The flavor will be less tangy but still delicious.

Q: How do I prevent a soggy bottom?
A: Keep sauce light and spread a thin layer. Preheat the baking sheet in the oven for a crisper bottom. Let the stromboli cool a bit before cutting.

Q: Can I assemble this ahead of time?
A: Yes. Roll and seal the stromboli, then refrigerate for a few hours. Bring to room temperature before the final rise and bake as directed.

Sourdough Stromboli

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