Sourdough Fry Bread
Golden, crispy, and soft inside, sourdough fry bread is a delicious way to use your sourdough discard! Lightly fried and coated in cinnamon sugar for a sweet treat or topped with savory ingredients for a hearty meal, this recipe brings versatility and flavor to your sourdough baking.
Fry bread has deep cultural significance in Native American communities and is more than just a recipe—it carries a history of both resilience and hardship. Originating during the era of forced relocations and government rations, fry bread became a staple as Indigenous people adapted to the limited ingredients that were available to them. Today, it remains an important part of Native American cuisine and is often enjoyed at gatherings, celebrations, and family meals.
While this version uses sourdough discard, it is not an attempt to redefine or replace traditional fry bread, which varies between tribes and families. Instead, it’s a way to honor the adaptability of fry bread while incorporating sourdough for a fun variation. If you’d like to learn more about the history of fry bread and its cultural significance, I encourage you to explore Indigenous perspectives on the topic, such as the book Fry Bread: A Native American Family Story by Kevin Noble Maillard.
Sourdough fry bread is crispy, soft, and endlessly versatile, whether you enjoy it coated in cinnamon sugar or topped with savory ingredients. While this version isn’t traditional, it’s a delicious way to explore the possibilities of sourdough discard and appreciate the resilience and adaptability that fry bread represents.
Why you’ll love this recipe
✔ A great use for sourdough discard – No waste, just delicious fry bread!
✔ Customizable – Enjoy it sweet or savory depending on your toppings.
✔ Quick & easy – No long fermentation, just mix, rest, and fry!
✔ Great for any meal – Serve it for breakfast, snacks, or as a base for a savory dish.
How to make sourdough fry bread
This quick and simple recipe uses sourdough discard for a flavorful twist. Here is a brief overview of how to make this recipe. For the full set of directions, please scroll down to the recipe card below.
Step 1: Prepare the dough
- In a large mixing bowl, mix the ingredients until a soft dough forms.
- Knead lightly just until the dough comes together. Cover and let it rest for 30 minutes to allow the gluten to relax.
Step 2: Shape the fry bread
- Divide the dough into 6-8 pieces and roll each into a ball.
- On a lightly floured surface, roll out each piece into a thin round, about ¼-inch thick.
Step 3: Fry the bread
- Heat oil (such as vegetable or canola oil) in a deep skillet or pan over medium-high heat until shimmering (about 350°F).
- Carefully place one round of dough into the hot oil and fry for 30-45 seconds per side, or until golden brown and puffy.
- Remove and place on a paper towel-lined plate to drain excess oil.
Tip: Fry one piece at a time to avoid lowering the oil temperature too much!
Step 4: Add toppings & serve
- While still warm, coat with toppings as desired.
Sweet vs. Savory toppings
Fry bread is delicious on its own, but adding toppings takes it to another level! Try these different variations:
Sweet options:
- Cinnamon Sugar – Coat the warm fry bread in a mixture of sugar and cinnamon.
- Honey Butter – Spread with softened butter and drizzle with honey.
- Powdered Sugar – A light dusting for a classic fair-style treat.
- Jam or Nutella – Spread with fruit preserves or chocolate hazelnut spread.
Savory options:
- Taco-Style – Top with seasoned ground beef, beans, lettuce, cheese, and salsa.
- Cheese & Herbs – Sprinkle with grated cheese, chopped green onions, and a pinch of salt.
- Egg & Avocado – A great breakfast option with fried eggs, avocado, and hot sauce.
- Garlic Butter – Brush with melted butter and minced garlic for a simple, delicious side.
Storage & reheating tips
✔ At Room Temperature: Store in an airtight container for up to 2 days.
✔ In the Fridge: Keeps for up to 5 days, but will lose some crispness.
✔ Freezing: Freeze in a single layer, then transfer to a freezer bag for up to 3 months.
How to Reheat:
- Oven: Bake at 350°F for 5-7 minutes.
- Skillet: Warm over medium heat for a few minutes.
- Microwave: Heat for 20-30 seconds, though this won’t keep it crispy.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Fry Bread
Fry bread made with sourdough discard is a delicious recipe.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Discard
- Method: Fry
- Cuisine: American
Ingredients
- 3 cups (360 grams) all-purpose flour
- 1 tablespoon (12–15 grams) baking powder
- 1 teaspoon (6 grams) salt
- 1/2 cup (120 grams) active sourdough starter (active or discard)
- 3/4 to 1 cup (180 to 240 grams) warm water (95-100°F)
- 1 tablespoon (14 grams) melted butter or oil
- Oil for frying (vegetable or canola, as needed)
- Extra flour for rolling (as needed)
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Make a well in the center of the flour and add the sourdough starter, ¾ cup warm water, and melted butter/oil. Mix the ingredients until a shaggy dough forms. Add extra water 1 tablespoon at a time if needed.
- Knead the dough for 5 minutes by hand or 3 minutes in a stand mixer until the dough becomes smooth. The dough should be soft but not sticky. If it’s too sticky, add a little flour a tablespoon at a time.
- Lightly coat the dough with oil, cover it with a kitchen towel or plastic wrap, and let it rest about 30 minutes to and hour or overnight in the fridge for a more enhanced sourdough flavor.
- After resting, divide the dough into 6-8 dough balls. Using a rolling pin or your hands, roll each piece into 1/4 – 1/2 inch thick rounds.
- Heat 1-1½ inches of oil in a cast iron skillet to medium-high heat (325-350°F). Fry one piece of sourdough fry bread dough at a time, letting it puff up. I usually use a fork to poke any large air pockets and fry each bread for 1-2 minutes per side until they turn golden brown. Flip and cook the second side for another 30-60 seconds.
- Place each bread on a paper towel-lined pan or rack to drain excess oil. Serve warm with toppings of your choice!
Notes
Adjust Water Gradually: Add water slowly to achieve the right dough consistency—soft but not sticky.
Monitor Oil Temperature: Use a thermometer to maintain the oil at 325-350°F for even frying.
Drain Thoroughly: Place your fried bread on a wire rack or paper towels to remove excess oil and keep it crispy.
Double the Recipe: Make a larger batch and freeze the extra dough for future use.
Test Oil Temperature: If you don’t have a thermometer, you can drop a small piece of dough into the oil; if it sizzles and rises to the surface, the oil is ready.
