What is the best sourdough pistachio bread recipe?

The best sourdough pistachio bread recipe includes a balanced blend of sourdough starter, honey, cinnamon, and roasted pistachios. The flavor comes from layers: pistachios are folded into the dough and rolled in with brown sugar during shaping. A slow cold proof enhances the taste and texture. The crust is crisp, and the crumb reveals beautiful sweet swirls in every slice.

Can I make cranberry pistachio sourdough bread?

Yes, you can easily turn this into cranberry pistachio sourdough bread . Just add about 50g of dried cranberries along with the pistachios during your second stretch and fold. Their tartness balances perfectly with the sweet and nutty filling. For best results, soak the cranberries in warm water for 10 minutes and pat dry before mixing in.

How do I make cranberry sourdough bread without pistachios?

To make a cranberry sourdough bread without pistachios, simply omit the nuts and add cranberries directly to the dough during bulk fermentation. Enhance the flavor with a bit of orange zest or cinnamon. The dough structure remains the same, and the fruit adds natural sweetness and chew.

Can I substitute walnuts for pistachios in sourdough bread?

Absolutely! You can swap pistachios for walnuts to create a walnut sourdough bread . Use the same amount (about 80g total) and toast them lightly for richer flavor. Walnuts pair beautifully with cinnamon, brown sugar, and even dried fruits like figs or raisins.

Is sourdough pistachio bread sweet or savory?

Sourdough pistachio bread is slightly sweet, thanks to the honey and brown sugar layers. It’s not overly sugary—more like a balanced, naturally sweet artisan loaf. The pistachios give it crunch, and the sourdough base adds a tang that balances the flavor. It’s perfect for both breakfast and snacking.

Sourdough Pistachio Bread – The Best Homemade Recipe with a Sweet Nutty Twist

Description

A rustic artisan sourdough loaf, naturally leavened with your starter, packed with golden honey, crunchy pistachios, and swirls of brown sugar and cinnamon—baked to perfection right at home.

Ingredients

Bread Dough

▢100 g Sourdough Starter (active and bubbly)
▢350 g Water
▢40 g Honey
▢500 g Bread Flour
▢10 g Salt

Added During Stretch and Folds

▢50 g Pistachios (chopped)

Added During Shaping

▢30 g Pistachios (chopped)
▢20 g Brown Sugar
▢10 g All Purpose Flour
▢½ tablespoon Cinnamon

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Instructions

Pre-Mix & Autolyse

In a glass or ceramic bowl, combine your sourdough starter, water, and honey. Stir well until the starter and honey are mostly dissolved into the water.
Next, add the flour and salt. Mix everything with a spatula until a rough, shaggy dough forms. It’ll feel dry and just barely come together.
Cover the bowl with plastic wrap or a damp towel and let it rest for about 1 hour.

Forming the Dough

After resting, begin shaping the dough into a ball. Work around the bowl by pulling the dough from the edges and folding it over the center. Repeat 20–25 times until the dough looks smoother and tighter.
Cover again and let it rest for 30 minutes.

Stretch & Fold – Build the Structure

It’s time to start strengthening your dough. This is also when you’ll add the pistachios.
Perform your first set of stretch and folds without any mix-ins. Then, on the second or third set, gently incorporate 50g of chopped pistachios into the dough.
Do a total of 4 sets of stretch and folds, with about 15–30 minutes of rest between each round.

Bulk Fermentation

After the final stretch and fold, cover the dough again and let it bulk ferment at room temperature. Because of the honey and nuts, fermentation may move quickly—keep an eye on the dough’s rise.
While it ferments, mix together the remaining chopped pistachios, brown sugar, cinnamon, and all-purpose flour in a small bowl. Set it aside for shaping.

Shaping

Once the dough has finished its bulk rise, it’s time to shape.
Lightly stretch the dough into a rectangle. Sprinkle on some of your pistachio sugar mixture. Fold the top down, sprinkle again. Fold in the sides, sprinkle again. Use as much of the mixture as you like.
Roll the dough up like a burrito, then gently pull it toward you to build surface tension.
Transfer the shaped dough seam-side up into a floured banneton. Stitch the seam if necessary.

Cold Fermentation

Cover the banneton loosely with a damp towel or place it in a plastic bag. Refrigerate the dough for a cold ferment—ideally at least 5 hours, or overnight.

Getting Ready to Bake

When you’re ready to bake, preheat your oven to 230°C (450°F) with your Dutch oven inside. Let it preheat for about 1 hour so everything is fully heated.

Baking

Remove the dough from the fridge and carefully turn it out onto a piece of parchment paper.
Score the top with a sharp blade or lame.
Carefully lower the dough (with parchment) into the hot Dutch oven. Cover with the lid and bake:

30 minutes with the lid on at 230°C (450°F)
10–15 minutes with the lid off at 210°C (410°F)

Tip: Place a baking sheet on the rack below your Dutch oven if you’re worried about the bottom burning.

Cooling

Once baked, remove the bread from the Dutch oven and transfer to a wire rack. Let it cool completely before slicing to enjoy that perfect sourdough texture.

Notes

Sourdough Starter Tips
This recipe assumes you’re working with a lively, active starter that’s been fed a few hours before you begin baking. Not sure if your starter is ready? Check this guide. I typically use 100g of starter, but in warmer environments, you might want to reduce that amount—see this resource for help adjusting quantities.

Stretch & Fold Guidance
You’ll be incorporating a good amount of mix-ins during the stretch and fold stage. Don’t stress if the dough tears a bit—it’s normal. Let it rest, and it will come back together as it absorbs all the inclusions.

Spice Mix & Flour Note
I added a bit of all-purpose flour to the spice mixture to help prevent the brown sugar from seeping out during the cold ferment stage. It makes a big difference.

Baking Advice
Worried about a burnt bottom? Slide a baking sheet onto the rack beneath your Dutch oven—problem solved.
Concerned it might not bake through? Once the bake time is up, turn the oven off, place the loaf directly on the oven rack, leave the door slightly open, and let it sit for a few hours to finish internally.
Most importantly, resist the urge to slice it too soon! Let your bread cool for at least 4–6 hours for the best texture.

Prep Time: 4hours
Cook Time: 45minutes
Category: Baking, Side Dish, Sides
Cuisine: American

Nutrition

Serving Size: 100g
Calories: 3136kcal
Sodium: 3951mg
Fat: 49g
Saturated Fat: 5g
Unsaturated Fat: 22g
Trans Fat: 16g
Carbohydrates: 605g
Fiber: 34g
Protein: 79g