Introduction
Oh, friends, do you ever get those cravings? Those deep, soul-hugging cravings for something warm, something comforting, something that just screams “home”? For me, that’s often sourdough fry bread. There’s something magical about that golden puff, that slightly chewy interior, and the way it can be customized with your favorite toppings. And guess what? You can make this incredible treat right in your own kitchen, and it’s surprisingly simple!
This recipe for sourdough fry bread is a total game-changer. It takes that lovely tang from your sourdough discard and turns it into something truly spectacular. Forget complicated processes; this is all about getting that delicious, puffy goodness onto your plate with minimal fuss. Get ready to be the hero of your next gathering or just treat yourself to a little slice of heaven!
Why You’ll Love This Recipe
- Fast: From start to finish, you can be enjoying warm fry bread in under an hour!
- Easy: Even if you’re new to sourdough, this recipe is incredibly forgiving and straightforward.
- Giftable: Imagine bringing a basket of warm, fresh fry bread to a neighbor – pure joy!
- Crowd-Pleasing: Seriously, who can resist these golden puffs? They’re always a hit!
Ingredients
Gather ’round, because here’s what you’ll need to create some fry bread magic:
- 240 grams hot water (about 1 cup): This is the perfect temperature to wake up your sourdough starter.
- 100 grams sourdough discard (scant 1/2 cup): Our secret ingredient for that signature sourdough flavor and texture! Don’t toss that discard – use it!
- 425 grams all-purpose flour (about 3 1/4 cups): The backbone of our delicious dough.
- 7 grams salt (about 1 teaspoon): Just enough to bring out all the flavors.
- 15 grams baking powder (about 1 Tablespoon): This little guy is key to getting that beautiful puff!
- 750 ml vegetable or coconut oil for frying: You’ll need enough for a good shallow fry. Vegetable oil is neutral, and coconut oil adds a subtle tropical note!
- Melted unsalted butter, for brushing (optional): A little brush of butter makes everything better.
- Honey, for drizzling (optional): Sweet, sticky perfection.
- Flaky salt, for sprinkling (optional): That little sprinkle of salt balances the sweetness and adds a delightful crunch.
How to Make It
Alright, let’s get our hands a little floured and make some deliciousness. It’s easier than you think!
- Combine the Wet Ingredients: Grab a large bowl. Pour in your hot water and then stir in your sourdough discard. Give it a little whisk to combine.
- Add the Dry Ingredients: Now, add the all-purpose flour, salt, and baking powder right into the same bowl.
- Mix the Dough: Start mixing everything together. It will look a bit shaggy at first, and that’s totally okay! Just mix until it mostly comes together.
- Knead Your Dough: Turn the dough out onto a lightly floured surface. Now, get ready for a little gentle kneading. You want to knead it for about 5-7 minutes, or until it becomes smooth and elastic. It should feel lovely and pliable.
- Let it Rest: Lightly oil a clean bowl and place your dough inside. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rest for about 30 minutes. This little rest will make the dough easier to handle.
- Portion It Out: Once rested, turn the dough out and divide it into 8 equal pieces. You can eyeball it, or if you want to be precise, use a kitchen scale.
- Shape Your Fry Bread: Take each piece of dough and gently roll or flatten it into a disc. Aim for about 1/4 inch thick. Don’t worry if they aren’t perfectly round – rustic is charming!
- Heat the Oil: Now for the fun part! Pour your vegetable or coconut oil into a large skillet or a Dutch oven. Heat it over medium-high heat until it reaches about 350-375°F (175-190°C). If you don’t have a thermometer, you can test it by dropping a tiny piece of dough in – it should sizzle immediately and float to the top.
- Fry Away! Carefully, and I mean carefully, place one or two of your dough discs into the hot oil. Don’t overcrowd the pan, as this will lower the oil temperature and make your fry bread greasy instead of puffy.
- Golden Brown Perfection: Fry each side for about 1-2 minutes. You’re looking for a beautiful golden brown color and for them to puff up like little pillows.
- Drain the Goodness: Use a slotted spoon to lift the fry bread out of the oil. Place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain any excess oil.
- Dress it Up (Optional): While they’re still warm, this is your chance to get creative! Brush them with some melted butter, drizzle on some sweet honey, and finish with a sprinkle of flaky salt. Pure heaven!
Substitutions & Additions
The beauty of fry bread is how adaptable it is! Here are a few ideas:
- Flour Swap: While all-purpose flour works wonderfully, you can experiment with a blend of all-purpose and whole wheat flour for a slightly nuttier flavor.
- Sweet vs. Savory: I love my fry bread sweet with honey, but you can absolutely go savory! Top with cinnamon sugar, a sprinkle of garlic powder and herbs, or even use them as a base for mini pizzas.
- Flavor Infusions: Add a pinch of cinnamon or nutmeg to the dry ingredients for a hint of warmth, or a touch of sugar if you prefer it sweeter.
- Topping Galore: Think powdered sugar, fresh berries, whipped cream, or even savory toppings like cheese and chives!
Tips for Success
Let’s make sure every batch is a winner:
- Don’t Overcrowd the Pan: I can’t stress this enough! Frying in batches ensures each piece gets perfectly cooked and puffy.
- Maintain Oil Temperature: Keep an eye on your heat. If it gets too hot, the outside will burn before the inside cooks. If it’s too cool, they’ll absorb too much oil.
- Handle Dough Gently: When rolling or flattening the dough, try not to overwork it, as this can make the fry bread tough.
- Prep Ahead: You can mix the dough and let it rest, then cover and refrigerate it for up to 24 hours. Just bring it to room temperature for about 30 minutes before shaping and frying.
- Watch for the Puff: The puffing is the most satisfying part! As soon as you see them inflating, give them a flip.
How to Store It
Fry bread is best enjoyed fresh and warm, right out of the oil! However, if you do have leftovers, here’s how to store them:
- Once completely cooled, store any uneaten fry bread in an airtight container at room temperature for up to 2 days.
- To reheat, you can pop them in a toaster oven or a dry skillet for a few minutes until warm. They won’t be as puffy as when first made, but they’ll still be delicious!
FAQs
Can I use active sourdough starter instead of discard?
Yes! If you’re using active, bubbly starter, you might need to slightly reduce the hot water as active starter contains more moisture. Start with about half the hot water and add more as needed to get the right dough consistency.
What if my dough doesn’t puff up?
This can happen if your oil isn’t hot enough, or if you’ve overworked the dough. Make sure your oil is at the correct temperature and try to handle the dough gently.
Can I bake this instead of frying it?
While they won’t have the same authentic texture, you can bake them! Place them on a baking sheet and bake at 400°F (200°C) for about 10-15 minutes, flipping halfway through, until golden. They’ll be more like a flatbread.
Sourdough Fry Bread
Golden, puffy, and slightly chewy sourdough fry bread made with simple ingredients and minimal fuss. Perfect for a comforting treat or a crowd-pleasing snack.
Equipment
- Large bowl
- Kitchen towel
- Plastic wrap
- Kitchen scale Optional for precise portioning
- Large skillet or Dutch oven
- Slotted spoon
- Wire rack for draining
- Baking Sheet
- paper towels for draining
Ingredients
Dough Ingredients
- 240 grams hot water about 1 cup
- 100 grams sourdough discard scant 1/2 cup
- 425 grams all-purpose flour about 3 1/4 cups
- 7 grams salt about 1 teaspoon
- 15 grams baking powder about 1 Tablespoon
Frying Ingredients
- 750 ml vegetable or coconut oil for frying
Optional Toppings
- Melted unsalted butter for brushing
- Honey for drizzling
- Flaky salt for sprinkling
Instructions
- Combine the wet ingredients: Pour hot water into a large bowl and stir in sourdough discard. Whisk to combine.
- Add the dry ingredients: Add all-purpose flour, salt, and baking powder to the same bowl.
- Mix the dough: Start mixing everything together until it mostly comes together. It will look shaggy.
- Knead your dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic.
- Let it rest: Lightly oil a clean bowl, place your dough inside, cover, and let it rest for about 30 minutes.
- Portion it out: Turn the dough out and divide it into 8 equal pieces.
- Shape your fry bread: Gently roll or flatten each piece of dough into a disc, about 1/4 inch thick.
- Heat the oil: Pour vegetable or coconut oil into a large skillet or Dutch oven. Heat over medium-high heat until it reaches about 350-375°F (175-190°C).
- Fry away!: Carefully place one or two dough discs into the hot oil. Do not overcrowd the pan.
- Golden brown perfection: Fry each side for about 1-2 minutes until golden brown and puffed up.
- Drain the goodness: Use a slotted spoon to lift the fry bread out of the oil. Place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain excess oil.
- Dress it up (Optional): While still warm, brush with melted butter, drizzle with honey, and sprinkle with flaky salt.
Notes
Fry bread is best enjoyed fresh and warm. If storing leftovers, cool completely and store in an airtight container at room temperature for up to 2 days. Reheat in a toaster oven or dry skillet.