Cozy Vegan Sourdough Recipes for Fall Comfort

As the leaves start to turn and the air gets that familiar crispness, there’s nothing like the smell of freshly baked bread to make your home feel warm and inviting. Around this time every year, I find myself drawn to my sourdough starter like an old friend ready to bring it to life with something seasonal and comforting. These vegan sourdough recipes are reader favorites for good reason: they’re cozy, beginner-friendly, and made with everyday ingredients.

Whether you’re baking pumpkin sourdough bread, adding cinnamon swirls, or folding in apples and pecans, each variation brings a little taste of fall magic. Let’s dive into the ingredients, process, and pro tips so you can bake loaves you’ll be proud to share.

Ingredients You’ll Need

Making vegan sourdough bread doesn’t mean sacrificing texture or flavor. Here’s what you’ll need:

Core Ingredients

• Active sourdough starter (100% hydration)
• Bread flour or unbleached all-purpose flour
• Whole wheat flour (optional, for extra flavor)
• Water (filtered, room temperature)
• Sea salt
• Olive oil or melted coconut oil (for enriched loaves)
• Maple syrup or coconut sugar (for sweeter variations)

Seasonal Add-ins (Optional)

• Canned pumpkin or mashed sweet potato
• Chopped apples or pears
• Cinnamon, nutmeg, allspice
• Chopped pecans or walnuts
• Dried cranberries or raisins

These ingredients can be mixed and matched. For example, try folding diced apples into pumpkin sourdough bread for a double-hit of autumn vibes.

Step-by-Step Instructions

Baking sourdough bread is more relaxed than you might think. Here’s a breakdown of a basic vegan sourdough recipe, along with seasonal twists.

1. Mix the Dough

Combine 100g active starter, 350g water, and 500g flour in a large bowl. Stir until no dry flour remains. Cover and let it rest (autolyse) for 45 minutes.

Variation tip: For a fall loaf, replace 100g of water with pumpkin puree. This works beautifully in recipes like this sweet sourdough pumpkin bread.

2. Add Salt and Extras

Sprinkle in 10g sea salt and mix thoroughly. If you’re adding fruit, nuts, or spices, now’s the time.

3. Stretch and Fold

Over the next 2–3 hours, perform 3–4 sets of stretch-and-folds at 30-minute intervals. This develops the dough structure.

4. Bulk Fermentation

Let the dough rise in a warm place for 6–8 hours, until doubled and airy. Use a clear bowl to monitor progress.

5. Shape and Proof

Turn the dough onto a floured surface, shape it into a round or oval, and place in a proofing basket. Cover and refrigerate overnight.

6. Bake

The next day, preheat your Dutch oven to 475°F. Score your loaf, bake covered for 20 minutes, then uncover and bake another 25 minutes until golden brown.

You’ll love slicing into your loaf and seeing swirls of cinnamon or flecks of apple. Try pairing it with this apple cinnamon bread on your brunch table for a seasonal spread.

Tips for Sourdough Success

Even if you’re a beginner, sourdough can be totally approachable. Here’s how to make sure your vegan loaves come out perfectly:

• Use an active starter: Your starter should be bubbly and doubled in size before using. A sluggish starter = dense bread.
• Hydration matters: Wetter dough yields a more open crumb. Drier dough is easier to shape.
• Don’t skip the cold proof: Refrigeration helps develop flavor and structure.
• Steam is key: Baking in a covered Dutch oven traps steam, creating that signature sourdough crust.

If you’re in the mood for sweets, these healthy pumpkin oatmeal bars or banana chocolate chip pumpkin bread also pair beautifully with your sourdough creations.

Variations to Try

Customizing your vegan sourdough keeps things interesting. Here are some delicious ideas:

Gluten-Free Version

Use a gluten-free flour blend and a separate gluten-free starter. Recipes like this gluten-free sourdough bread are perfect for those avoiding wheat.

Streusel-Topped Sourdough

Mix brown sugar, flour, and vegan butter into a crumble. Sprinkle on top of shaped dough before baking. Think of it like a cinnamon roll and sourdough hybrid.

Cinnamon Swirl Loaf

Roll out the dough into a rectangle, sprinkle with cinnamon-sugar, then roll it up before shaping. It’s a fun twist with minimal effort.

How to Store & Enjoy Your Loaf

Freshly baked sourdough lasts beautifully when stored right:

• Room Temp: Store cut-side down on a wooden board or wrapped in a clean towel for 1–2 days.
• Freezer: Slice and freeze in a zip-top bag for easy weekday toast.
• Reheating: Toast slices or reheat a whole loaf in a 300°F oven for 10 minutes.

Serve your sourdough alongside fall dishes like this zucchini with pasta and tomatoes or chile relleno quesadilla for a comforting meal.

Final Thoughts

There’s a reason these vegan sourdough recipes keep readers coming back every season they’re cozy, flexible, and deeply satisfying to make. Whether you’re new to sourdough or a seasoned baker, these recipes will help you enjoy fall to the fullest, one slice at a time.

FAQs About Vegan Sourdough Recipes

Can you make sourdough bread without dairy or eggs?
Yes, traditional sourdough is naturally vegan. It requires only flour, water, salt, and starter.

Can I use all-purpose flour instead of bread flour?
Absolutely! Just know the crumb may be slightly less chewy. Mix in a little whole wheat for better structure.

What’s the best way to flavor sourdough for fall?
Pumpkin, cinnamon, apples, and pecans are all fall-friendly. Mix them right into the dough or add a topping.

How do I store my starter between bakes?
Keep it in the fridge and feed once a week if not baking regularly. Bring it to room temp before use.