Sourdough Popovers

Popovers have always held a special place in my heart. Growing up, my dad made them regularly, and I remember sitting at the table waiting for them to puff and turn golden in the oven. These days, I love making them for my own family, especially when I can add a little sourdough twist.

With their airy texture and cheesy tops, these are a cozy, crowd-pleasing side that comes together quickly. They’re kind of like Yorkshire pudding’s American cousin, and adding a scoop of sourdough discard gives them just the right amount of depth without overpowering the flavor.

What you’ll love about this recipe

• Quick and easy: No waiting on fermentation—just mix and bake.
• A great way to use discard: Put your starter to work without making a full loaf of bread.
• Cheesy and delicious: The crispy, melty cheese on top is next-level good.
• Kid-approved: These are fun to watch puff in the oven and even more fun to eat.
• Versatile: Serve with soups, salads, gravy, or even jam.

If you loved these cheesy sourdough popovers, there are plenty more savory bakes to explore! Try my sourdough discard biscuits for a flaky, buttery side that’s perfect with soup or stew, or bake a batch of sourdough discard English muffins—they’re surprisingly simple and so satisfying toasted with butter or jam. My Irish soda bread is another quick bread favorite, full of rustic charm and ready in under an hour. These recipes are all easy, flavorful ways to enjoy your sourdough starter beyond traditional loaves.

How to make sourdough popovers with cheese

This is just a quick overview to help you plan. You can use sourdough discard or active starter for this recipe, either works beautifully. Just make sure it’s at room temperature before mixing. The full recipe is in the recipe card at the bottom of the post.

Step 1: Preheat your pan

Place a muffin pan (or popover pan, if you have one!) on the middle oven rack and preheat your oven to 450°F. Heating the pan is key to getting a good rise.

Step 2: Make the batter

Warm the milk slightly until it’s warm to the touch (not hot). In a mixing bowl, whisk together the eggs, room temperature sourdough starter, and salt. Then slowly whisk in the warm milk.

Stir in the flour—don’t overmix! The batter should be thin with a few lumps. Fold in ¾ cup of grated cheese, reserving the rest for topping.

Step 3: Fill the muffin pan

Carefully remove the hot pan from the oven and brush each muffin well with melted butter. Quickly pour the batter into the wells, filling nearly to the top. Leave space between the wells for better airflow. Sprinkle the remaining cheese on top.

Step 4: Bake

Bake at 450°F for 15 minutes, then (without opening the oven door), reduce the heat to 375°F and bake for another 15 minutes. The popovers should be golden and puffed.

Step 5: Serve immediately

Pop them out of the pan and serve hot. They’re best eaten fresh, but see below for storage tips if you have extras.

What kind of cheese works best?

Anything that melts well! Try:

• Cheddar
• Pepper jack
• Gruyère
• Mozzarella
• Gouda

Feel free to mix and match cheeses based on your meal or what’s in your fridge.

Storage & Reheating

Popovers are best enjoyed fresh from the oven, but leftovers can be stored:

• On the counter in an airtight container for up to 1 day.
• To reheat, pop them in a 350°F oven for about 5 minutes to revive that crisp outside and warm, soft center.