16 Creative Sourdough Easter Recipes to Try

There’s something almost magical about sourdough during the Easter season. Maybe it’s the way the slow fermentation mirrors the waiting and anticipation of spring. Or maybe it’s just that a beautiful, homemade loaf feels like the perfect centerpiece for a holiday table.

I’ve been baking sourdough for years now, and I’ll admit—I used to stick to the same basic loaf week after week. But Easter changed that. Something about the pastels, the eggs, the fresh start of spring makes me want to get creative with my starter.

These 16 sourdough Easter recipes range from stunning centerpiece loaves to sweet treats that put your discard to good use. Some are traditional Easter breads from around the world, others are playful modern creations. All of them will make your Easter celebration feel a little more special—and your starter a little more appreciated.

1. Easter Sourdough Swirl Loaf

This might be the most beautiful bread on your Easter table. A simple sourdough dough is divided into four pieces and tinted in soft pastel shades—pink, green, blue, and purple. As the colored dough balls rise together, they naturally blend into stunning marbled swirls that reveal themselves when you slice .

Recipe Metadata:

Time to Make: 24 hours (includes fermentation)
Servings: 1 large loaf

Ingredients:

• ½ cup active sourdough starter (bubbly and fed)
• 1½ cups warm water
• 4 cups bread flour
• 2 teaspoons salt
• Gel food coloring: pink, green, blue, purple

Recipe Steps:

• In a large bowl, stir together starter and warm water. Add flour and salt, mixing until shaggy dough forms. Cover and rest 30-45 minutes.
• Over next 2-3 hours, perform 3-4 stretch-and-folds to strengthen dough.
• Once dough has started rising, divide into four equal pieces. Add small amount of gel food coloring to each piece and gently work until evenly tinted.
• Shape each colored piece into a smooth ball. Place all four balls back in bowl side by side.
• Cover and let rise together 4-6 hours at room temperature or overnight in fridge.
• Preheat oven to 450°F with Dutch oven inside. Turn dough out onto parchment, score, and bake covered 20 minutes, then uncovered 20-25 minutes.
• Cool completely before slicing to reveal pastel swirls .

2. Sourdough Kulich (Russian Easter Bread)

Kulich is a rich, sweet, tall bread traditionally baked for Easter—like a Russian cousin of brioche. Made with sourdough discard, it has a golden crumb studded with dried fruits and topped with a drizzle of icing. The traditional tall shape comes from baking in a coffee tin or panettone mold .

Recipe Metadata:

Time to Make: 5-7 hours (plus overnight fermentation)
Servings: 1 tall loaf

Ingredients:

• 1 cup sourdough discard
• 2½ cups all-purpose flour
• ½ cup warm milk
• ⅓ cup sugar
• 2 eggs
• ⅓ cup melted butter
• ½ teaspoon salt
• ½ cup raisins or chopped dried fruit
• 1 teaspoon vanilla
• ½ teaspoon ground cardamom (optional)
• For icing: powdered sugar mixed with lemon juice or milk

Recipe Steps:

• Mix all ingredients except fruit until smooth. Knead 8-10 minutes.
• Fold in dried fruit. Cover and let rise until doubled, 4-6 hours or overnight in fridge.
• Shape into greased tall mold (coffee tin or panettone paper) lined with parchment. Let rise 1-2 hours more.
• Preheat oven to 350°F. Bake 35-45 minutes until golden and skewer comes out clean.
• Cool completely, then drizzle with icing. Top with sprinkles or candied citrus peel if desired .

3. Sourdough Easter Cookies with Mini Eggs

These chewy, rich cookies use browned butter and sourdough discard to create deep, caramelized flavors. Packed with crunchy mini chocolate eggs, they’re the perfect balance of nostalgia and sourdough magic—and you might find yourself baking them long after Easter .

Recipe Metadata:

Time to Make: 4 hours 48 minutes (includes chilling)
Servings: 8 cookies

Ingredients:

• 75 g unsalted butter
• 125 g plain flour
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 75 g caster sugar
• 70 g light brown sugar
• 1 egg yolk
• 80 g sourdough starter discard (100% hydration)
• 150 g mini chocolate eggs, crushed (reserve some larger pieces for decorating)

Recipe Steps:

• Brown butter in small pan over medium heat until foamy and golden. Cool slightly.
• In large bowl, beat both sugars with browned butter 2-3 minutes until sugar starts dissolving.
• Add egg yolk and whisk 2 minutes. Add sourdough discard and mix with balloon whisk until combined.
• In separate bowl, mix flour, baking soda, and salt. Add to wet ingredients and mix just until combined.
• Fold in crushed mini eggs. Cover dough and refrigerate 4 hours.
• Preheat oven to 160°C (325°F) fan. Line baking sheets with parchment.
• Divide dough into 8 balls, place on sheets with space between. Press reserved egg pieces on top.
• Bake 15-17 minutes until edges are browned and crispy but centers still soft.
• Leave on tray 10 minutes to firm up, then transfer to wire rack .

4. Sourdough Hot Cross Buns

These classic Easter buns get a sourdough upgrade with natural leavening for extra depth of flavor. Perfectly spiced with cinnamon, nutmeg, and allspice, and filled with juicy currants and raisins, they have that soft, pull-apart texture everyone loves .

Recipe Metadata:

Time to Make: 8-10 hours (includes fermentation)
Servings: 12 buns

Ingredients:

• 1 cup active sourdough starter (fed 8-12 hours before)
• ½ cup warm whole milk
• 2 large eggs, room temperature
• 4 tablespoons butter, melted
• 3½ cups bread flour
• ¼ cup granulated sugar
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• ½ teaspoon allspice
• ½ teaspoon cloves
• ¼ teaspoon cardamom
• ¼ teaspoon ginger
• ¾ cup mixed currants and raisins, soaked and drained
• For crosses: ½ cup flour mixed with 6 tablespoons water
• For glaze: 3 tablespoons apricot jam heated with 2 tablespoons water

Recipe Steps:

• Soak dried fruit in warm water 30 minutes, then drain and pat dry.
• Combine starter, warm milk, eggs, and melted butter in large bowl.
• In separate bowl, mix flour, sugar, salt, and all spices. Add to wet ingredients, mix until shaggy dough forms.
• Knead 8-10 minutes until smooth and elastic. Fold in soaked fruit during final 2 minutes.
• Place in oiled bowl, cover, ferment at room temperature 4-6 hours until doubled.
• Divide into 12 equal portions, shape into smooth balls. Place on parchment-lined baking sheet with 2-inch spacing.
• Cover and proof 2-3 hours until puffy and nearly doubled.
• Preheat oven to 375°F. Mix flour and water for crosses, pipe onto buns.
• Bake 18-20 minutes until golden brown and internal temperature reaches 190°F.
• Brush warm glaze over hot buns. Cool on wire rack .

5. Pane Di Pasqua (Italian Easter Bread)

This beautifully soft and fragrant Italian Easter bread is made with an enriched dough subtly spiced with star anise and brightened with lemon zest. Braided into a wreath and baked to golden perfection, it’s the perfect centerpiece for your Easter table .

Recipe Metadata:

Time to Make: 22 hours (includes overnight fermentation)
Servings: 1 braided wreath

Ingredients:

• For stiff starter: 30g sourdough starter (100% hydration), 30ml water, 60g flour
• For dough: 70ml milk, 4 star anise, 240g strong bread flour, 30g caster sugar, 5g salt, 100g stiff starter, 2 eggs, zest of 1 lemon, 100g softened butter
• 1 egg for egg wash

Recipe Steps:

• Night before: mix starter ingredients, leave 8-9 hours until doubled.
• Next day: heat milk with star anise until bubbling, cool, then strain.
• In stand mixer bowl, combine flour, lemon zest, sugar, salt. Break starter into pieces and scatter over flour. Add eggs and infused milk. Mix with dough hook 5-6 minutes.
• Add butter cubes one at a time with mixer running until fully incorporated and dough is glossy, about 10 minutes.
• Place in greased bowl, cover, rest 30 minutes. Perform two coil folds at 30-minute intervals. Cover and rise 3-4 hours until doubled. Refrigerate overnight.
• Next day: divide chilled dough into 3 equal pieces (about 215g each). Roll each into 45-50cm rope.
• Braid ropes, then form into wreath, leaving gap in center. Place on parchment-lined tray, cover, proof 3-4 hours.
• Preheat oven to 200°C (400°F) fan. Brush with egg wash. Bake 20-25 minutes until golden .

6. Sourdough Discard Carrot Cake

This incredibly moist carrot cake is packed with flavor and puts your sourdough discard to delicious use. The sour cream frosting gives it just the right amount of tang, making it a perfect Easter dessert that stays moist for days .

Recipe Metadata:

Time to Make: 2 hours 20 minutes
Servings: 16

Ingredients:

• For cake: ¾ cup flour, 1½ tsp baking soda, 1½ tsp baking powder, 1½ tsp cinnamon, 1 tsp ginger, ½ tsp cloves, ½ tsp nutmeg, ¼ tsp salt, ⅔ cup brown sugar, ⅔ cup granulated sugar, ⅓ cup vegetable oil, 2 eggs, 1½ tsp vanilla, 200g (about ¾ cup) sourdough discard, 2 cups shredded carrots, ½ cup chopped walnuts (optional), ¼ cup raisins (optional)
• For frosting: 4 Tbsp softened butter, 4 Tbsp sour cream, ½ tsp vanilla, 1¾ cups powdered sugar

Recipe Steps:

• Preheat oven to 350°F. Grease and flour 9×9 baking pan.
• Whisk together flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
• In another bowl, whisk brown sugar, granulated sugar, oil, eggs, vanilla, and sourdough discard until smooth.
• Fold dry ingredients into wet until just combined. Fold in carrots, walnuts, and raisins.
• Pour into prepared pan. Bake 45-50 minutes until toothpick comes out clean. Cool completely.
• For frosting: beat butter, sour cream, and vanilla until smooth. Gradually add powdered sugar and beat until fluffy.
• Spread frosting on cooled cake .

7. Sourdough Cinnamon Rolls for Easter Morning

Homemade cinnamon rolls and Easter morning go together like peanut butter and jelly. These sourdough cinnamon rolls are soft, fluffy, and topped with a tangy yogurt glaze that complements the sourdough flavor perfectly .

Recipe Metadata:

Time to Make: 3 hours (plus rising)
Servings: 12 rolls

Ingredients:

• 2 cups sourdough starter
• ½ cup milk
• 1 tsp salt
• 2 Tbsp sugar
• 3 cups all-purpose flour
• 1 egg
• For filling: 2 tsp cinnamon, 3 Tbsp brown sugar, 2 Tbsp melted butter, 1 cup chopped pecans
• For glaze: ½ cup powdered sugar, ½ tsp vanilla, 2 Tbsp plain yogurt

Recipe Steps:

• In large bowl, combine starter, milk, salt, sugar, and egg until well mixed. Add flour and knead until dough has satiny sheen, 8-10 minutes by hand or 5 minutes with mixer.
• Roll dough into 12×8 inch rectangle. Brush with melted butter. Mix cinnamon and brown sugar, sprinkle over dough. Distribute pecans over top.
• Roll up from long side. Slice into 1-inch thick rolls (12 total).
• Place on greased or parchment-lined baking sheet. Cover and let rise in warm place 2 hours (can refrigerate overnight).
• Preheat oven to 400°F. Bake 30 minutes until well-browned.
• Remove from pan, cool on rack. While still hot, mix glaze ingredients and drizzle over rolls .

8. Pasca (Romanian Easter Sourdough Bread)

This traditional Romanian Easter bread resembles a cheesecake or cheese pie, with a round shape featuring borders of dough and a cross in the middle. The filling is made with unsalted cheese, raisins, and aromas—a beautiful combination of bread and cheesecake in one .

Recipe Metadata:

Time to Make: 3 days (includes starter preparation)
Servings: 1 large bread

Ingredients:

• For stiff starter: 10g 100% hydration starter, 35g bread flour, 15g water (build over 3 days)
• For dough: 400g strong bread flour, 150ml milk, 2 eggs, 150g stiff starter, 65g butter, 100g sugar, 1 Tbsp lemon zest, 7g salt
• For filling: 250g cottage cheese (well-drained), 1 egg, 50g sugar, 1 Tbsp vanilla sugar, 2 Tbsp semolina, 50g raisins, 1 Tbsp lemon zest, 1 Tbsp rum essence
• 2 egg yolks for brushing

Recipe Steps:

• Prepare stiff starter over 3 days following specific feeding schedule.
• Mix flour with milk and eggs, let rest 1 hour (autolyse).
• Add starter, salt, lemon zest, knead 10 minutes. Rest 1 hour.
• Add sugar and butter in 3 steps, mixing 2 minutes between. Rest 1 hour.
• Perform 3 sets of stretch and folds at 1-hour intervals.
• Mix all filling ingredients together.
• Roll out ⅔ dough for bottom, place in buttered pan. Use remaining dough for braided walls and cross decoration.
• Add filling, arrange braids and cross. Proof 10 hours at 24°C.
• Preheat oven to 180°C (350°F). Brush with egg yolks. Bake with steam 20 minutes, then without steam 30 minutes more .

9. Cadbury Mini Egg Sourdough Blondies

These chewy, golden blondies are studded with colorful, crunchy Cadbury Mini Eggs that add a festive pop of chocolate in every bite. The sourdough adds complex depth, enhancing the buttery, caramel-like sweetness of the blondie base .

Recipe Metadata:

Time to Make: 45 minutes
Servings: 16 squares

Ingredients:

• 113 g unsalted butter, melted
• 135 g brown sugar
• 65 g sugar
• 1 large egg
• 100 g sourdough starter (fed or unfed, room temperature)
• 7 g vanilla extract
• 140 g all-purpose flour
• 3 g baking powder
• 2 g salt
• 3 g (1 tsp) cornstarch
• ½ cup chocolate chips
• ½ cup Cadbury Mini Eggs, smashed

Recipe Steps:

• Place Mini Eggs in sandwich bag and gently smash with rolling pin until roughly crushed.
• Preheat oven to 175°C (350°F). Line 9-inch square baking pan with parchment.
• In saucepan, melt butter over medium heat. Remove from heat, cool slightly.
• Add both sugars to melted butter and whisk until combined. Mix in sourdough discard, egg, and vanilla until smooth.
• In separate bowl, whisk together flour, baking powder, cornstarch, and salt.
• Gradually add dry ingredients to wet, stirring until just combined. Fold in chocolate chips and crushed Mini Eggs.
• Pour batter into prepared pan, spread evenly. Sprinkle extra egg pieces on top if desired.
• Bake 25-28 minutes until toothpick comes out with few moist crumbs.
• Cool completely in pan before cutting into squares .

10. Hot Cross Bun Scrolls with Coffee Icing

Take everything you love about hot cross buns and roll it up with a gooey swirl. These scrolls are made with sourdough starter and filled with cinnamon, brown sugar, and dried fruit, then topped with an espresso-flavored icing that takes them to the next level .

Recipe Metadata:

Time to Make: 8-10 hours (includes fermentation)
Servings: 12 scrolls

Ingredients:

• 1 cup active sourdough starter
• ½ cup warm milk
• ¼ cup sugar
• 2 eggs
• ¼ cup melted butter
• 3½ cups bread flour
• 1 tsp salt
• 1 Tbsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• ¾ cup dried fruit (currants, raisins)
• For filling: ¼ cup brown sugar, 2 Tbsp cinnamon, 2 Tbsp melted butter
• For icing: 1 cup powdered sugar, 1-2 Tbsp strong brewed coffee, ½ tsp vanilla

Recipe Steps:

• Mix starter, milk, sugar, eggs, and melted butter. Add flour, salt, and spices, knead until smooth. Fold in dried fruit.
• Cover and ferment 4-6 hours until doubled.
• Roll dough into large rectangle. Brush with melted butter, sprinkle with brown sugar and cinnamon.
• Roll up tightly and slice into 12 scrolls. Place in greased baking dish.
• Cover and proof 2-3 hours until puffy.
• Preheat oven to 375°F. Bake 25-30 minutes until golden.
• Mix powdered sugar with coffee and vanilla until smooth. Drizzle over warm scrolls .

11. Easter-Themed Sourdough Loaf with Chocolate Eggs

This playful and festive bake hides a delicious surprise inside—chocolate eggs tucked into the dough before baking. Every slice reveals a little treasure, making it a guaranteed hit with kids and kids at heart .

Recipe Metadata:

Time to Make: 24 hours (includes fermentation)
Servings: 1 large loaf

Ingredients:

• ½ cup active sourdough starter
• 1½ cups warm water
• 4 cups bread flour
• 2 tsp salt
• 6-8 small foil-wrapped chocolate eggs (or mini chocolate eggs)
• Extra flour for dusting

Recipe Steps:

• Mix starter and water, add flour and salt. Knead until smooth. Perform stretch-and-folds over 3-4 hours.
• Bulk ferment until doubled.
• On lightly floured surface, shape dough into round loaf. Gently press chocolate eggs into dough, folding dough over to encase them completely.
• Place in floured banneton or bowl, seam side up. Cover and proof overnight in fridge.
• Preheat oven with Dutch oven to 450°F. Turn dough onto parchment, score top, and bake covered 20 minutes, then uncovered 20-25 minutes.
• Cool completely before slicing to reveal chocolate surprises .

12. Sourdough Hot Cross Buns (Classic Version)

A true Easter staple with a sourdough twist. These naturally leavened buns have extra depth of flavor from a long, slow ferment. Perfectly spiced with cinnamon, nutmeg, and juicy sultanas, they have that soft, pull-apart texture we all love .

Recipe Metadata:

Time to Make: 10-12 hours (includes fermentation)
Servings: 12 buns

Ingredients:

• 1 cup active sourdough starter
• ½ cup warm milk
• 2 eggs
• ¼ cup melted butter
• 3½ cups bread flour
• ¼ cup sugar
• 1 tsp salt
• 2 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp allspice
• ¾ cup sultanas or raisins
• For crosses: ½ cup flour mixed with 6 Tbsp water
• For glaze: 3 Tbsp apricot jam heated with 1 Tbsp water

Recipe Steps:

• Combine starter, milk, eggs, and melted butter. Add flour, sugar, salt, and spices, kneading until smooth. Fold in sultanas.
• Cover and ferment 4-6 hours until doubled.
• Divide into 12 pieces, shape into balls, and place in baking dish.
• Cover and proof 2-3 hours until puffy.
• Preheat oven to 375°F. Pipe flour paste crosses onto buns.
• Bake 20-25 minutes until golden. Brush with warm apricot glaze immediately .

13. Sourdough Cinnamon Raisin Babka

This twisted, braided beauty is filled with cinnamon sugar and plump raisins, then baked into a tender, buttery loaf. It’s impressive enough for Easter brunch but approachable enough for home bakers.

Recipe Metadata:

Time to Make: 24 hours (includes fermentation)
Servings: 1 large loaf

Ingredients:

• ½ cup active sourdough starter
• ½ cup warm milk
• 2 eggs
• ¼ cup sugar
• ¼ cup melted butter
• 3 cups bread flour
• 1 tsp salt
• For filling: ½ cup brown sugar, 2 Tbsp cinnamon, ¼ cup melted butter, ½ cup raisins
• For syrup: ¼ cup sugar, ¼ cup water

Recipe Steps:

• Mix starter, milk, eggs, sugar, and melted butter. Add flour and salt, knead until smooth and elastic.
• Cover and ferment 4-6 hours until doubled. Refrigerate overnight.
• Next day, roll dough into large rectangle. Brush with melted butter, sprinkle with brown sugar, cinnamon, and raisins.
• Roll up tightly, then slice lengthwise down center. Twist the two strands together.
• Place in greased loaf pan, cover, and proof 3-4 hours until puffy.
• Preheat oven to 350°F. Bake 40-45 minutes until golden.
• While warm, brush with simple syrup for glossy finish.

14. Sourdough Lemon Poppy Seed Easter Loaf

Bright, citrusy, and studded with poppy seeds, this loaf brings spring flavors to your Easter table. The lemon glaze soaks into the warm bread, creating a sweet-tart finish that’s absolutely irresistible.

Recipe Metadata:

Time to Make: 5-6 hours
Servings: 1 loaf

Ingredients:

• ½ cup active sourdough starter
• ½ cup warm milk
• 2 eggs
• ⅓ cup sugar
• ¼ cup melted butter
• Zest of 2 lemons
• 3 cups bread flour
• 1 tsp salt
• 2 Tbsp poppy seeds
• For glaze: 1 cup powdered sugar, 2-3 Tbsp lemon juice

Recipe Steps:

• Mix starter, milk, eggs, sugar, melted butter, and lemon zest. Add flour, salt, and poppy seeds, kneading until smooth.
• Cover and ferment 3-4 hours until doubled.
• Shape into loaf and place in greased loaf pan. Cover and proof 2-3 hours until puffy.
• Preheat oven to 375°F. Bake 35-40 minutes until golden.
• Cool 10 minutes, then remove from pan. Mix glaze and drizzle over warm loaf.

15. Sourdough Chocolate Easter Nest Cake

This rich chocolate cake uses sourdough discard for extra moisture and complexity. Topped with a “nest” of chocolate frosting and filled with mini candy eggs, it’s the perfect centerpiece for an Easter dessert table.

Recipe Metadata:

Time to Make: 1 hour 30 minutes
Servings: 10-12

Ingredients:

• For cake: 1¾ cups flour, 2 cups sugar, ¾ cup cocoa powder, 2 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 1 cup buttermilk, ½ cup vegetable oil, 2 eggs, 1 cup sourdough discard, 1 cup hot coffee
• For frosting: 1 cup butter, softened, 3½ cups powdered sugar, ½ cup cocoa powder, ¼ cup milk, 1 tsp vanilla
• For nest: 1 cup chocolate frosting, 1 cup shredded wheat or chow mein noodles, mini candy eggs

Recipe Steps:

• Preheat oven to 350°F. Grease two 9-inch round pans.
• Whisk dry ingredients. Add buttermilk, oil, eggs, and sourdough discard, beat until smooth. Stir in hot coffee.
• Divide batter between pans. Bake 30-35 minutes until toothpick comes out clean. Cool completely.
• Beat butter, powdered sugar, cocoa, milk, and vanilla until fluffy.
• Frost cake. Mix shredded wheat with 1 cup frosting to make nest on top. Fill with mini candy eggs.

16. Sourdough Hot Cross Bun Bread Pudding

The perfect way to use leftover hot cross buns—this bread pudding is rich, custardy, and studded with the spices and dried fruit from the original buns. Serve warm with vanilla ice cream for an unforgettable Easter dessert.

Recipe Metadata:

Time to Make: 1 hour 15 minutes
Servings: 8

Ingredients:

• 6 stale sourdough hot cross buns, torn into chunks
• 4 eggs
• 2 cups milk
• ½ cup heavy cream
• ½ cup brown sugar
• 1 tsp vanilla
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ cup butter, melted
• ¼ cup raisins or currants (optional)
• Powdered sugar for dusting

Recipe Steps:

• Preheat oven to 350°F. Grease 9×13 baking dish.
• Place bun chunks in dish. Sprinkle with extra raisins if desired.
• In bowl, whisk eggs, milk, cream, brown sugar, vanilla, cinnamon, and nutmeg until smooth.
• Pour custard over buns, pressing gently to submerge. Let sit 15 minutes.
• Drizzle melted butter over top.
• Bake 40-45 minutes until puffed, golden, and set in center.
• Dust with powdered sugar and serve warm with ice cream or whipped cream.