Sourdough Fry Bread – Crispy, Chewy, and Perfectly Tangy Recipe

Introduction

Sourdough Fry Bread is a delightful treat with a crispy exterior and a chewy, tangy inside. Made using sourdough discard, it’s an easy way to enjoy a flavorful bread that’s perfect for any time of day. This quick recipe yields satisfying, golden rounds ready to be topped or enjoyed plain.

Ingredients

• 1 cup sourdough discard (or fed starter)
• 1 cup all-purpose flour
• 1/4 cup plain yogurt or milk
• 1/2 tsp baking powder
• 1/2 tsp salt
• Neutral oil for frying (like avocado or canola)

Instructions

1. Step 1: In a mixing bowl, combine sourdough discard, flour, yogurt, baking powder, and salt until a soft dough forms.
2. Step 2: Let the dough rest for 30 minutes, covered.
3. Step 3: Divide the dough into 4–6 portions and roll each into a 1/4-inch thick round.
4. Step 4: Heat 1/2 inch of neutral oil in a heavy skillet over medium heat.
5. Step 5: Fry one or two rounds at a time until bubbly and golden, about 2–3 minutes per side.
6. Step 6: Remove to a paper towel-lined plate. Sprinkle with salt and serve warm.

Tips & Variations

• Use yogurt instead of milk for extra tenderness and tang.
• Try topping your fry bread with savory toppings like chili and cheese or sweet options like honey and cinnamon sugar.
• Maintain medium heat to ensure the bread cooks through without burning on the outside.

Storage

Store leftover fry bread in an airtight container at room temperature for up to 2 days. To reheat, warm briefly in a skillet over low heat to restore crispiness, avoiding the microwave to keep texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sourdough starter instead of discard?

Yes, you can use fed sourdough starter in place of discard, which will add a stronger tang and slightly more rise.

What oil is best for frying this bread?

Neutral oils with a high smoke point like avocado, canola, or vegetable oil work best for frying to achieve a crispy exterior without burning.

Sourdough Fry Bread – Crispy, Chewy, and Perfectly Tangy Recipe

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★★★★★

4.7 from 90 reviews

• Author: Lana
• Total Time: 42 minutes
• Yield: 4 servings 1x

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Description

This Sourdough Fry Bread recipe produces crispy, chewy, and perfectly tangy fried bread made with sourdough discard. It’s a quick and delicious way to use up starter discard, resulting in golden, bubbly rounds fried to perfection and ideal as a snack or side dish.

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Ingredients

Scale 1x2x3x

Fry Bread Dough

• 1 cup sourdough discard (or fed starter)
• 1 cup all-purpose flour
• 1/4 cup plain yogurt or milk
• 1/2 tsp baking powder
• 1/2 tsp salt

For Frying

• Neutral oil for frying (such as avocado or canola oil), enough to fill 1/2 inch in the skillet

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Instructions

1. Make the Dough: In a mixing bowl, combine sourdough discard, flour, yogurt, baking powder, and salt. Mix until a soft dough forms, ensuring all ingredients are fully incorporated.
2. Rest the Dough: Cover the dough and let it rest at room temperature for 30 minutes to allow the gluten to relax and the dough to hydrate.
3. Shape the Rounds: Divide the rested dough into 4 to 6 equal portions. Roll each portion into a round about 1/4-inch thick, shaping evenly for consistent frying.
4. Heat the Oil: Pour neutral oil into a heavy skillet to about 1/2 inch depth and heat over medium heat until shimmering and hot enough for frying, approximately 350°F (175°C).
5. Fry the Bread: Fry one or two rounds at a time in the hot oil, cooking each side for 2 to 3 minutes until the bread becomes bubbly and golden brown on both sides.
6. Drain and Serve: Remove the fried breads using a slotted spoon or tongs and place them on a paper towel-lined plate to drain excess oil. Sprinkle with salt while still warm and serve immediately.

Notes

• You can substitute plain yogurt with milk if desired.
• Make sure the oil temperature is maintained at medium to avoid greasy bread.
• The dough rest improves texture but avoid letting it rest too long to prevent over-fermentation.
• Serve warm for the best texture and flavor.
• Store leftover fry bread wrapped at room temperature and reheat in a skillet for crispiness.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Snack
• Method: Frying
• Cuisine: American

Keywords: sourdough fry bread, fried bread, sourdough discard recipe, crispy fry bread, easy fry bread, tangy fried bread