Sourdough Stromboli Recipe
If you’re searching for a showstopping centerpiece that brings together tangy, chewy sourdough and a bounty of savory fillings, look no further than Sourdough Stromboli. This crowd-pleasing bake boasts a golden, buttery crust, bubbling cheese, and layer after layer of irresistible meats, all wrapped up in the unmistakable flavor of homemade sourdough. It’s the ultimate comfort food and my absolute favorite way to turn a humble sourdough starter into something genuinely spectacular!
Ingredients You’ll Need
The magic of any great Sourdough Stromboli comes from a handful of simple, quality ingredients. Each one, from the sourdough starter to the melty cheese, is essential for achieving the perfect mix of flavor, texture, and color that makes this dish unforgettable.
- Butter (softened): Provides richness and a tender crumb in your dough; coconut oil is a great dairy-free swap.
- Honey or Sugar: Adds a whispered sweetness that balances the tang of the sourdough and deepens the golden color.
- Salt: Essential for flavor; helps strengthen the dough and brings out every nuance in the other ingredients.
- Active Sourdough Starter: The heart and soul of your Sourdough Stromboli; gives the crust its distinctive chew and gentle tang.
- Water: Hydrates the dough, creating that classic sourdough texture.
- All-Purpose Flour: The backbone of your dough, ensuring structure and a light, pleasant chew.
- Salted Butter (for garlic butter): Melting this with garlic powder and parsley transforms your crust and adds irresistible flavor.
- Garlic Powder: Infuses the entire stromboli with warm, aromatic undertones without overpowering.
- Fresh Parsley (minced): Adds freshness and beautiful flecks of green throughout the garlic butter.
- Shredded Mozzarella Cheese: Melts to a gooey, stretchy finish, binding the meats and dough together.
- Deli Ham (or Canadian Bacon): Brings savory, smoky notes and pairs perfectly with the other meats.
- Salami: Offers a punch of bold, garlicky flavor in every bite.
- Pepperoni: Adds spicy kicks and turns delightfully crisp at the edges during baking.
- Parmesan (optional): Finely grated over the top, this gives a salty, nutty finish and gorgeous presentation.
How to Make Sourdough Stromboli
Step 1: Mix and Knead the Dough
First, make sure your sourdough starter is fed and active—it should be bubbly and full of life! Add the dough ingredients (softened butter, honey or sugar, salt, sourdough starter, water, and flour) to your stand mixer and attach the dough hook. Knead everything together for about 10 minutes, watching as the dough transforms from scrappy to smooth and elastic. It should pass the windowpane test, meaning you can stretch a bit of dough thinly without tearing.
Step 2: Let the Dough Rise
Once kneaded, cover the bowl and set it somewhere warm. Give this a good long rise—about 10 to 12 hours is perfect for that classic sourdough flavor and airy crumb. Overnight is great, so you can roll right into baking the next day. Don’t rush this part; it’s key for both texture and flavor.
Step 3: Prep the Garlic Butter
After the rise, preheat your oven to 350 degrees. Melt the salted butter and stir in garlic powder and finely minced parsley. It smells heavenly and will be brushed onto the dough to create those aromatic layers and crisp crust you dream about.
Step 4: Shape the Stromboli
Flour a surface and roll your dough into a rectangle about 14 inches by 12 inches—dust with more flour if it starts getting sticky. Use a pastry brush to spread a little garlic butter over the surface, making sure the edges get some love so every bite will have flavor from top to bottom.
Step 5: Add Cheese and Meats
Sprinkle the mozzarella evenly over the dough, but leave a border—about two inches on the sides, one inch on the top and bottom—to make rolling easier. Then, layer your ham, salami, and pepperoni right down the center, on top of the cheese. This filling-to-dough ratio is what gives Sourdough Stromboli its magic!
Step 6: Roll and Seal
Starting from the long edge, roll the dough tightly over the fillings, jelly-roll style, until you have a compact log. Tuck in the ends and pinch them closed, sealing everything inside. This step is crucial for that signature stromboli swirl and for preventing any runaway cheese. For make-ahead convenience, you can wrap and refrigerate the unbaked roll for up to 15 hours.
Step 7: Bake to Golden Perfection
Transfer your rolled stromboli seam-side down to a parchment-lined baking tray. Brush the whole loaf generously with more garlic butter. Bake at 350 degrees for 25 to 30 minutes, or until the crust is deep golden brown and invitingly glossy. The scent will fill your kitchen with anticipation!
Step 8: Finish and Serve
Take the baked Sourdough Stromboli out, brush it with the last of the garlic butter, and let it cool for about 15 minutes—this rest period lets the cheese settle beautifully for neater slices. Finish with a dusting of grated parmesan for a little salty sparkle, slice, and serve while warm. Prepare for oohs and ahhs!
How to Serve Sourdough Stromboli
Garnishes
Finish your Sourdough Stromboli with a flurry of freshly grated parmesan and a sprinkle of parsley. For an extra kick, you can also add a pinch of crushed red pepper or drizzle a little olive oil over the top for shine. The parmesan not only looks gorgeous but adds that irresistible final touch of salty nuttiness.
Side Dishes
This stromboli pairs perfectly with a crispy green salad tossed in vinaigrette or a classic Caesar. If you’re feeling a bit more indulgent, serve it with marinara sauce for dipping, roasted vegetables, or even a rustic tomato soup. The balance of the cheesy, meaty loaf with something bright and fresh on the side is unbeatable.
Creative Ways to Present
Slice your Sourdough Stromboli into generous rounds and arrange them on a wooden board like a charcuterie display. Skewer a few cubes of cheese and olives on toothpicks for a party platter. For casual gatherings, cut the loaf into fun finger-food strips and serve with an assortment of dipping sauces for a DIY stromboli bar—guests will go wild for the variety!
Make Ahead and Storage
Storing Leftovers
Wrap leftover Sourdough Stromboli tightly in foil or reusable wrap and keep it in the refrigerator for up to three days. The flavors deepen and meld overnight, making the next-day slices almost as exciting as the first!
Freezing
This stromboli freezes beautifully whether unbaked or baked. If you want to freeze before baking, shape and seal the roll, wrap it well in foil and plastic, then freeze for up to 2 months. For cooked leftovers, let them cool completely, then wrap and store in the freezer, ready for busy weeknights or impromptu get-togethers.
Reheating
For best results, reheat Sourdough Stromboli in the oven at 350 degrees covered with foil until heated through. This keeps the crust crisp and the cheese melty. For a quick lunch, the microwave works, but be sure to keep an eye on it so the crust doesn’t get too soft.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Swap out half or all of the all-purpose flour for whole wheat for a nuttier flavor and heartier texture. Just note you may need to add a touch more water, as whole wheat flour absorbs more liquid.
What kind of meats can I use in Sourdough Stromboli?
The beauty of Sourdough Stromboli is its flexibility—ham, salami, and pepperoni are classics, but you can try cooked sausage, roast turkey, or even vegetarian options like sautéed mushrooms and spinach if you like. Just be sure to keep the fillings dry to avoid soggy dough.
Do I have to use an active sourdough starter, or can I substitute with yeast?
The sourdough starter gives the stromboli its trademark flavor and chewy texture, but in a pinch, you can use a little instant yeast. However, the result will be less tangy and distinct—if you love sourdough, the extra wait is worth it!
Can I make Sourdough Stromboli ahead of time?
Yes! After rolling and sealing, you can wrap and refrigerate the unbaked stromboli for up to 15 hours before baking. This is a fantastic option for planning ahead or prepping the night before a party.
Why did my stromboli leak cheese during baking?
If some cheese escapes, don’t worry—it happens! But to minimize leaks, make sure to leave borders when filling, and seal the ends and seams tightly. Rolling the dough a bit snugly also helps contain all that deliciously gooey goodness inside.
Final Thoughts
Honestly, few things make a home feel warmer and more inviting than a fresh Sourdough Stromboli pulled from the oven. It’s always a hit at get-togethers and family dinners, and I guarantee you’ll love trying new fillings and flavor combinations each time. Roll up your sleeves, grab your bubbling starter, and discover just how satisfying this cheesy, golden, flavor-packed homemade stromboli can be!
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Sourdough Stromboli Recipe
- Total Time: 12 hours 50 minutes
- Yield: 1 Stromboli 1x
- Diet: Vegetarian
Description
A delicious and savory Sourdough Stromboli recipe that’s perfect for a family meal or entertaining guests. This Stromboli is filled with a flavorful combination of meats, cheese, and herbs, all wrapped in a soft and chewy sourdough crust.
Ingredients
Dough
- 1/4 cup butter (softened or coconut oil, 56 grams)
- 1 tablespoons honey or sugar (21 grams of honey or 12 grams of sugar)
- 1/2 tablespoon salt (8 grams)
- 1/2 cup active sourdough starter (113 grams)
- 1 1/4 cups water (295 grams)
- 4 cups all-purpose flour (560 grams)
Filling
- 6 tablespoons salted butter
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh parsley (minced)
- 1 cup shredded mozzarella cheese
- 8 slices deli ham (or Canadian bacon)
- 24 slices salami
- 28 slices pepperoni
- Parmesan block (grated, to garnish (optional))
Instructions
- Mix Dough: With a fed, active starter, add all dough ingredients to a stand mixer with a dough hook attachment. Knead for about 10 minutes until the dough is smooth and stretchy and passes the windowpane test.
- Rise Dough: Cover and let the dough rise for about 10-12 hours in a warm place.
- Prepare Filling: Preheat the oven to 350 degrees. In a small bowl, melt the butter and mix in garlic powder and parsley. Set aside.
- Roll Dough: On a lightly floured surface, roll the dough into a large rectangle. Brush with garlic butter.
- Add Filling: Sprinkle cheese, layer meats over the cheese, then roll up the stromboli.
- Bake Stromboli: Place on a baking tray, brush with garlic butter, bake for 25-30 minutes until golden.
- Serve: Let cool, slice, and garnish with grated Parmesan if desired.
Notes
- You can customize the filling with your favorite meats and cheeses.
- This Stromboli can be made ahead and refrigerated before baking.
- Feel free to add vegetables or other toppings to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg
Keywords: Sourdough Stromboli, Stromboli Recipe, Homemade Stromboli
