There’s something magical about baking bread in the fall. The crisp air, a trip to the apple orchard, mugs of hot cider, and the smell of warm spices filling your kitchen—it’s the season that makes you want to slow down and savor every bite. This apple cider sourdough bread brings all of that coziness into one golden brown loaf.

Instead of water, this dough is made with fresh apple cider, giving it a subtle apple flavor that feels like autumn in every slice. To take it a step further, I fold in buttery cinnamon-spiced apple chunks during the stretch and folds. The result? A soft sourdough loaf with little bursts of sweet apple inside—like a cross between apple pie and fresh sourdough.

🍎 Apple Cider Sourdough Bread (with Spiced Apple Chunks)

If you’ve ever bitten into a warm apple cider donut at the orchard, that’s exactly the vibe this bread gives. Not too sweet, just perfectly flavored with those warm, cozy fall notes. It’s the perfect way to celebrate the season—and one of my new favorite sourdough recipes.

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Why You’ll Love This Apple Cider Sourdough Bread

• Apple orchard flavor in every slice – Using apple cider instead of water adds a delicate sweetness and depth.
• Warm spiced apples inside – Buttery apple chunks folded into the dough remind me of apple fritters and cider donuts.
• Beginner-friendly sourdough recipe – If you’re comfortable with a basic sourdough loaf, this is just one step up.
• Cozy fall vibes – Slice it warm, drizzle with maple syrup, and enjoy with coffee or tea.

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Ingredient Breakdown

Shop all of the ingredients from Walmart!

Let’s talk about why each ingredient matters:

• Bread Flour (500 g) – Provides strength and chew. I love bread flour for sourdough because it traps gas bubbles beautifully, helping your bread rise tall. You can swap in up to 100 g of whole wheat flour for more nuttiness.
• Apple Cider (350 g) – Replaces water to infuse the dough with subtle sweetness and fruitiness. 
• Active Sourdough Starter (100 g) – Your bubbly, fed starter at room temperature is what powers the fermentation process. This is the heart of the sourdough recipe, where it creates rise and flavor.
• Salt (10 g) – Balances sweetness and strengthens the gluten network. Never skip it!
• Fresh Apples (3 small, like Granny Smith or Pink Lady) – Cut into small pieces, sautéed with butter, brown sugar, and warm spices. Granny Smith adds tartness, while Pink Lady adds a sweet-tart flavor.
• Unsalted Butter (2 Tbsp) – Used to sauté the apples for richness.
• Warm Spices 1 tbl cinnamon + a pinch of nutmeg) – These give you those cozy apple cider donut vibes.
• Brown Sugar 2 Tbsp  – For caramelizing the apples, if you want a touch of sweetness.

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Step-by-Step Instructions

Step 1: Sauté the Apples

In a small saucepan over medium heat, melt the butter. Add the apple chunks, cinnamon, nutmeg, and brown sugar. Sauté for 3–4 minutes, until softened but not mushy. Cool completely before adding to your dough. Strain the liquid, separate from the apples, and reserve the melted butter and apple juice!

Step 2: Mix the Dough

In a large mixing bowl, whisk together the apple cider, the melted butter strained from the sautéed apples, and your active starter until well combined. Add in the bread flour and salt, then mix until a shaggy dough forms. Cover with plastic wrap and let it rest for 1 hour at room temperature. This dough rests to allow the flour to hydrate fully.

Step 3: Stretch & Folds + Apple

Perform 3–4 stretches and folds, spaced about 45 minutes apart. Before the first fold, gently press in your cooled apple pieces into the top of the dough. With each fold, they’ll distribute more evenly through the dough.

👉 Tip: If your environment is cooler, your dough rise will be slower. In a warm place, it may move faster. Pay attention to the dough, not just the clock.

Step 4: Bulk Fermentation

After the last fold, let the dough rest for about 1 hour, or until slightly puffy. Depending on your starter strength, you may need an additional 1–3 hours.

Step 5: Shape & Cold Proof

Turn the dough out onto a floured surface. Shape into a round loaf and place it into a proofing basket dusted with flour. Cover with plastic wrap and refrigerate overnight (8–12 hours). This cold fermentation develops flavor and makes scoring easier.

Step 6: Bake

The next morning, preheat your oven to 450°F with your Dutch oven inside. Place the risen dough on a piece of parchment paper, score the top of the dough with a bread lame, and carefully transfer it into the hot Dutch oven.

• Bake covered for 40 minutes.
• Remove the lid and bake 10–15 more minutes, until the crust is golden brown and the internal temperature reaches 205–210°F.

Cool the loaf on a wire rack for at least 1 hour before slicing.

Equipment Notes

• Krustic Dutch Oven – My favorite for sourdough! It traps steam beautifully and always gives me that perfect golden crust.
• Proofing Basket – Helps hold the dough’s final shape.
• Bread Lame – For scoring the top of the bread.
• Parchment Paper – Makes transferring your loaf easy.
• Large Bowl / Stand Mixer – Either works for mixing your dough.

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Tips & Variations

• Apple choice: Granny Smith for tartness, Pink Lady for sweetness, Honeycrisp for juiciness.
• Extra sweetness: Sprinkle the top of the loaf with a cinnamon sugar mixture before baking.
• Savory twist: Add sharp cheddar cheese to the apple chunks for a sweet-savory bread.
• Loaf pan option: Bake in a standard loaf pan or inch loaf pan if you don’t have a Dutch oven.

Storage & Make Ahead

• Room temperature: Store in an airtight container or bread bag for up to 3 days.
• Freezer: Slice, layer with a bit of parchment paper, and freeze. Reheat at a lower temperature (300°F).
• Make ahead: You can sauté the apples the night before and store them in the fridge until ready to add.

FAQ

Can I use sourdough discard?
Not for the main dough, but you can try discard recipes like sourdough banana bread or this delicious banana cake with brown butter frosting!

Can I bake without a Dutch oven?
Yes—use a rimmed baking sheet with a pan of hot water underneath to create steam.

Can I add whole wheat flour?
Yes, replace up to 100 g of bread flour with whole wheat flour. It adds nuttiness but keeps the loaf light.

Serving Suggestions

• Slice warm and drizzle with maple syrup.
• Spread with cream cheese or butter for breakfast.
• Toast and serve with pumpkin soup for a cozy fall dinner.
• Use for French toast—trust me, it’s incredible!

This apple cider sourdough bread is one of those recipes that feels like fall in a loaf. Between the tang of sourdough, the subtle apple flavor from cider, and those buttery spiced apple chunks, it’s everything I love about baking this time of year.

If you’re planning a trip to the apple orchard, grab an extra jug of fresh cider—you’ll want to make this bread more than once. Happy baking!