These Easy Sourdough Popovers are a golden, airy delight that will elevate any meal in just 40 minutes. With a crisp exterior and a tender, custard-like center, they’re the perfect blend of textures.
The tangy depth of sourdough starter adds a unique flavor twist, making them far from ordinary. Whether you’re serving them for breakfast or as a side, they’re sure to impress with minimal effort.
In just 10 minutes of prep, you’ll create a batter that transforms into puffy, golden popovers in the oven. The aroma of freshly baked bread fills your kitchen, promising a warm, comforting treat.
Pair them with butter, jam, or even savory dips for a versatile bite that’s as satisfying as it is simple. Perfect for beginners and seasoned bakers alike, these popovers are a must-try!
Simple Ingredients for Sourdough Popovers
- 1 cup (8 fl oz/240 ml) whole milk, lukewarm (helps yeast activation)
- ½ cup (4 oz/115 g) sourdough discard (can substitute with active sourdough starter if needed)
- 3 large eggs, at room temperature (for even mixing)
- ¾ teaspoon salt
- ¾ cup plus 2 tablespoons (4 ¼ oz/122 g) all-purpose flour
- 8 tablespoons (4 fl oz/120 ml) vegetable oil (can sub with melted butter for flavor)
Step-by-Step Guide to Perfect Popovers
- Prepare the Oven: Place a 12-cup muffin pan in the oven and preheat it to 450°F (230°C).
- Mix the Wet Ingredients: In a 1-quart (1 liter) jug with a pour spout, whisk together the warm milk, sourdough discard, eggs, and salt until smooth.
- Combine with Flour: Add the flour to a medium bowl and, while whisking, slowly stream in the liquid until just combined. A few small lumps are okay.
- Prepare the Muffin Cups: Carefully remove the hot pan from the oven and pour one tablespoon of oil into each of 8 muffin cups.
- Fill and Bake: Quickly pour the batter into the prepared cups, filling them all the way to the top. Bake the popovers for 15 minutes, then reduce the oven heat to 375°F and bake for an additional 13-15 minutes, until the popovers are golden brown.
- Serve Immediately: Best enjoyed while still hot. Serve as a delightful snack or a side dish.
Perfect Pairings: Sauce and Topping Ideas
These sourdough popovers are a blank canvas for your favorite flavors! Try serving them with a drizzle of honey butter (mix 2 tablespoons softened butter with 1 tablespoon honey) or a dollop of fruit jam. For a savory twist, pair them with herb-infused olive oil or a creamy garlic aioli.
Serve It Right: Presentation Tips
Popovers are best enjoyed fresh out of the oven, so serve them immediately for maximum puffiness. Arrange them on a wooden board or in a basket lined with a cloth napkin for a rustic touch. Add a sprinkle of flaky sea salt or chopped herbs for an extra pop of flavor and color.
Keep It Fresh: Storage and Reheating Tips
If you have leftovers, store them in an airtight container at room temperature for up to 2 days. To revive their crispiness, reheat them in a 350°F (175°C) oven for 5-7 minutes. Avoid microwaving, as it can make them soggy.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Add 1/4 cup grated cheese to the batter for a cheesy twist, or mix in 1 teaspoon dried herbs like rosemary or thyme for extra flavor. For a sweeter version, stir in 1 tablespoon sugar and top with powdered sugar after baking.
Quick Tips for Popover Success
Make sure your muffin pan is hot before adding the batter—this helps create that signature puff. Use a liquid measuring cup with a spout for easy pouring, and don’t overmix the batter; a few lumps are perfectly fine. Finally, resist the urge to open the oven door while baking to keep the popovers from deflating!
Easy Sourdough Popovers Recipe
Ingredients
- 1 cup whole milk, lukewarm
- ½ cup sourdough discard
- 3 large eggs, at room temperature
- ¾ teaspoon salt
- ¾ cup plus 2 tablespoons all-purpose flour
- 8 tablespoons vegetable oil
Instructions
- Place a 12-cup muffin pan in the oven and preheat it to 450°F (230°C).
- In a 1-quart (1 liter) jug with a pour spout, whisk together the warm milk, sourdough discard, eggs and salt until smooth.
- Add the flour to a medium bowl and while whisking, slowly stream in the liquid until just combined (a few small lumps are okay.)
- Carefully remove the hot pan from the oven and pour one tablespoon of oil in 8 muffin cups.
- Quickly pour the batter into the prepared cups, filling them all the way to the top.
- Bake the popovers for 15 minutes, then reduce the oven heat to 375°F and bake for an additional 13-15 minutes, until the popovers are golden brown.
- Serve immediately, while still hot.
