20 Sourdough Toppings Ideas

Beyond Butter: 20 Sourdough Toppings That’ll Change Your Bread Game Forever

Let’s be honest, friends. You didn’t spend weeks nurturing that bubbly jar of starter on your counter just to slap some boring butter on your beautiful loaf, right? Whether you’re drowning in discard or showcasing your perfect weekend bake, these topping ideas will transform your sourdough game from “nice hobby” to “why aren’t you selling this stuff?!” I’ve tested all these combinations myself (tough job, but someone’s gotta do it), and trust me, your taste buds will thank you.

Avocado Smash with Sourdough Crunch

Is there anything more satisfying than that first bite of tangy sourdough topped with creamy smashed avocado? I think not! Take your perfectly toasted slice and go all in with ripe avocado, a squeeze of lime juice, and a generous sprinkle of chili flakes that’ll wake up your taste buds.

Don’t forget the flaky sea salt! Want to take it to the next level? Add a runny egg on top and watch that golden yolk create the most perfect sauce you’ve ever seen. This combo works amazingly well on discard toasties too, giving you that double tanginess that’s basically breakfast nirvana. Seriously, have you tried this with homemade sourdough? It’s next-level good!

Whipped Cottage Cheese and Honey Drizzle

Okay, don’t knock it till you try it! Whipped cottage cheese is the protein-packed secret weapon you never knew your sourdough needed. Just blitz some cottage cheese in a food processor until silky smooth, spread generously on your warm slice, then drizzle with local honey for that sweet-savory magic that’ll make your morning. A sprinkle of cinnamon or cardamom takes it into fancy-cafe territory.

This combo is perfect when you’re testing out new discard loaves since the creamy tanginess plays so well with sourdough’s natural flavor profile. I’ve converted countless cottage cheese skeptics with this one! It’s especially delicious on a slice that’s been toasted just enough to keep the middle chewy while the edges get nice and crisp.

Smashed Chickpea Salad with Za’atar

Looking for something with a bit more substance? This texture-packed plant powerhouse has your name all over it! Roughly mash a can of chickpeas with a fork, mix with finely diced red onion, cucumber, tomato, and a generous handful of parsley. Dress with olive oil, lemon juice, and a bold sprinkle of za’atar seasoning. The earthy spices and brightness of the salad make your tangy sourdough sing!

This works beautifully on leftover discard bread rounds or those crackers you cleverly made with your excess starter. Build it into an open-faced sandwich for lunch, and I guarantee you’ll be counting down the minutes till you can make it again. Who needs boring old tuna salad when you can have this?

Roasted Cherry Tomatoes and Burrata

Want to impress your brunch guests without actually doing much work? This combination is your secret weapon! Toss cherry tomatoes with olive oil, salt, and a touch of balsamic, then roast until they’re blistered and jammy. Tear open a ball of creamy burrata (yeah, I’m drooling too), and pile everything onto thick slices of your weekend sourdough masterpiece.

The contrast between the juicy tomatoes, rich cheese, and chewy sourdough base is absolutely mind-blowing. Finish with fresh basil and a crack of black pepper for that restaurant-quality presentation. This one’s become my Sunday tradition, and honestly, it might be the real reason I keep feeding my starter!

Peanut Butter, Banana, and Flaky Salt

Sometimes the simplest combinations are truly the most satisfying, am I right? This classic gets a sourdough upgrade that’ll make you question why you ever used store-bought bread before. Spread chunky (or smooth, I won’t judge) peanut butter on your warm sourdough slice, layer with banana slices, then finish with a sprinkle of flaky salt that cuts through the sweetness perfectly.

The salt is the game-changer here, trust me! This combo works brilliantly on sourdough discard pancakes or waffles too, so don’t limit yourself to just toast. Need an energy boost before your workout? This high-protein, carb-friendly combo has saved me on many early mornings when coffee alone wasn’t cutting it!

Fried Egg, Harissa, and Yogurt Swirl

Let’s take your breakfast toast to flavor town with this Middle Eastern-inspired creation! Start with a slice of that beautiful bubbly starter loaf you’re so proud of (as you should be!). Top with a perfectly fried egg with crispy edges and runny yolk. Now for the magic: swirl together a spoonful of harissa paste with Greek yogurt and dollop it alongside your egg.

The spicy, creamy, and tangy combo hits all your taste buds at once! A scatter of chopped cilantro and a squeeze of lemon brings everything together. This has become my weekend power breakfast, and honestly, it’s worth getting out of bed for. The way the sourdough soaks up those flavors? Chef’s kiss!

Ricotta, Lemon Zest, and Fresh Berries

Need a break from savory? This classy number works for breakfast or dessert (or let’s be real, random afternoon snacking when you’re feeling fancy). Whip fresh ricotta with a touch of honey until light and fluffy, then spread generously on your sourdough slice. Grate fresh lemon zest over the top and crown with a handful of whatever berries are in season. The brightness of the lemon cuts through the richness while the berries add perfect pops of juicy sweetness. This is my go-to topping for sourdough French toast or sweet-tooth discard bakes when I’m trying to impress someone. It feels like something you’d pay $15 for at a cute cafe, but it’s so easy to make at home!

Shaved Roast Beef and Horseradish Cream

When your homemade sourdough deserves the deli treatment, this combo delivers big time! Mix sour cream with prepared horseradish, lemon juice, and a crack of black pepper for your sauce base. Spread it generously on your sourdough (slightly toasted works best here), then layer on thinly shaved roast beef. A few peppery arugula leaves and some quick-pickled red onions take it over the top.

The tangy bread with the savory meat and spicy cream is enough to make you swear off fast food sandwiches forever. I’ve brought these as open-faced sandwiches to picnics and watched people’s eyes roll back in their heads with the first bite. Worth every minute you spent feeding that starter!

Labneh, Olives, and Cucumber

Looking for something refreshing but still substantial? This Mediterranean-inspired topping has your name all over it! Spread thick, tangy labneh (or Greek yogurt that’s been strained overnight) on your sourdough base. Top with chopped cucumber, mixed olives, and a drizzle of good olive oil. Finish with fresh mint and a sprinkle of sumac or Aleppo pepper.

The cooling dairy against the briny olives creates this perfect balance that makes your taste buds do a happy dance. This combo works beautifully on sourdough discard flatbreads or those naan-style bakes you’ve been experimenting with. It’s become my go-to lunch during hot summer days when I want something satisfying but not heavy.

Fig Jam, Prosciutto, and Arugula

Can we talk about the perfect balance of flavors? This sweet-salty-bitter-tangy combo might just be the reason sourdough was invented! Spread fig jam (store-bought works, but homemade is next level) on your crusty slice, layer with thin slices of prosciutto, then top with a handful of peppery arugula dressed lightly in lemon and olive oil.

The contrast between the sweet jam, salty meat, bitter greens, and tangy sourdough creates this perfect storm of flavor that’s basically impossible to beat. Try this on sourdough discard focaccia for an appetizer that’ll have your guests thinking you’re a culinary genius. I’ve been known to eat this standing over my kitchen counter because I can’t even make it to the table!

Egg Salad with Pickled Onions

Sometimes you just need a nostalgic classic with a twist, you know? Chop hard-boiled eggs and mix with mayo, Dijon mustard, chopped chives, and a pinch of smoked paprika for depth. The secret weapon? Top it all with quick-pickled red onions that add this bright, zingy contrast that cuts through the richness perfectly.

The sturdy texture of sourdough stands up beautifully to the creaminess, giving you that perfect bite every time. I like using day-old bread for this one since it has just the right firmness. This has become my go-to for using up Easter eggs or meal prep lunches that don’t feel sad and boring by Wednesday. The tanginess of the bread elevates the whole experience to something special!

Smoked Salmon, Cream Cheese, and Dill

Why spend $18 at a fancy brunch spot when you can create bagel vibes with your rustic, crusty loaf right at home? Spread softened cream cheese on your sourdough base, layer with thinly sliced smoked salmon, then go wild with fresh dill, capers, thinly sliced red onion, and a squeeze of lemon. The chewy tanginess of your homemade bread actually outshines any bagel, if we’re being honest here.

The way the slightly sour notes play against the rich salmon and cream cheese? Pure magic! This has become my weekend MVP when I have people over, and I always get asked for my “secret recipe.” Should I tell them it’s just really good bread with quality toppings, or let them think I’m some kind of culinary wizard?

Caramelized Onions and Goat Cheese

If you’re not regularly making caramelized onions, we need to fix that right now! The sweet-savory depth they bring to your sourdough game is utterly transformative. Take the time (yes, like 30+ minutes, it’s worth it!) to slowly caramelize sliced onions until they’re deeply golden and jammy.

Spread tangy goat cheese on your sourdough base, pile on those glorious onions, and finish with a sprinkle of fresh thyme leaves. The combination of flavors will seriously make you wonder why you ever ate plain toast! This works brilliantly as a starter discard recipe for flatbreads or crostini-style slices when you’re entertaining. I’ve converted many a goat cheese skeptic with this combination!

Buffalo Chicken and Blue Cheese

Game day just got a serious upgrade! Shred rotisserie chicken and toss with buffalo sauce until well coated. Pile onto thick slices of toasted sourdough, then top with crumbled blue cheese, finely diced celery for crunch, and a drizzle of ranch if you’re feeling extra indulgent. The tangy sourdough base stands up beautifully to these bold flavors in a way that boring store-bought bread simply can’t match.

Mention sourdough discard pizza crust as a perfect match for these toppings too! This has become my go-to for using up leftover rotisserie chicken, and honestly, sometimes I buy the chicken specifically for this creation. The way the heat from the buffalo sauce plays with the cooling blue cheese and the tangy bread? It’s a flavor combination that’ll have you making excuses to watch sports!

Pesto, Fresh Mozzarella, and Basil

Sometimes simple really is best, especially when you’re working with quality ingredients! Spread homemade (or good store-bought) pesto on your sourdough slice, layer with rounds of fresh mozzarella, and finish with torn basil leaves and a drizzle of good olive oil. The flavors are clean and bright, letting your beautiful bread shine through.

This caprese-inspired topping works beautifully hot or cold, making it perfect for picnics or quick lunches. Try it on discard focaccia for an easy appetizer that looks way more impressive than the effort required! I keep a batch of pesto in my freezer in ice cube trays specifically for these moments when I need something delicious but can’t be bothered to cook. Your sourdough deserves this kind of treatment!

Cinnamon Sugar Butter Spread

Let’s not forget about our sweet tooth friends! Mix softened butter with brown sugar, cinnamon, and a tiny pinch of salt for the most addictive spread you’ll ever make. Slather it on warm sourdough toast and watch it melt into all those beautiful nooks and crannies. The contrast between the slightly tangy bread and the sweet, spiced butter is absolutely heavenly!

This also works wonders on sourdough discard muffins, waffles, or French toast. It’s become my kids’ favorite weekend breakfast request, and honestly, I can’t blame them. Want to take it over the top? Add a sliced banana and a drizzle of honey. This simple combination has ruined me for regular cinnamon toast forever!

Roasted Sweet Potato and Tahini

Looking for something hearty and different? This unexpected combo will blow your mind! Roast sweet potato rounds until caramelized and tender, then mash slightly and pile onto your sourdough base. Drizzle generously with tahini sauce (just mix tahini with lemon juice, garlic, and enough water to make it drizzly), then finish with a sprinkle of za’atar or dukkah for crunch.

The earthy, nutty flavors against the sweet potato and tangy bread create this perfect harmony that’s satisfying enough for a full meal. I love this on a thick slab of warm sourdough or a discard English muffin for breakfast. It keeps me full for hours and feels nourishing in the best possible way!

Curried Eggplant and Mint Yogurt

Ready to get a little adventurous? This flavor bomb will not disappoint! Roast eggplant cubes tossed in curry powder, turmeric, and olive oil until golden and tender. Meanwhile, mix Greek yogurt with chopped mint, lime juice, and a pinch of salt. Pile the spiced eggplant onto your sourdough base, dollop with the cooling mint yogurt, and finish with a scatter of pomegranate seeds if you’re feeling fancy.

The combination of flavors and textures is absolutely mind-blowing! This works particularly well on homemade discard naan or pita. I’ve served this at dinner parties as a starter and watched people fight over the last piece. Who knew sourdough could transport you halfway around the world with just one bite?

Hummus, Roasted Peppers, and Paprika

Plant-based friends, this one’s for you! Spread your favorite hummus (or better yet, homemade!) generously on your sourdough base. Top with jarred roasted red peppers, a sprinkle of smoked paprika, and a handful of microgreens if you’re feeling fancy. A drizzle of good olive oil brings everything together. The creamy, garlicky hummus paired with the sweet peppers and that signature sourdough tang creates this perfect bite that satisfies on every level.

This combo holds up particularly well on crispy sourdough chips made from discard, making it perfect for packed lunches or picnics. I keep these components on hand for those “there’s nothing to eat” moments that inevitably hit around 3 PM. Who needs expensive vegan cafes when you can create this at home?

Sauteed Mushrooms and Gruyère

If you’re a fan of French onion soup, this topping combo will make your heart sing! Slowly sauté mixed mushrooms with thyme and garlic until deeply golden and concentrated in flavor. Spread a thin layer of Dijon mustard on your sourdough base, pile on the mushrooms, and top with grated Gruyère cheese. Pop under the broiler until melted and bubbly.

The deep umami flavors of the mushrooms with the nutty cheese and tangy sourdough create this incredible flavor trifecta that’s practically impossible to beat! This pairing works beautifully with your first rise loaves or sourdough discard crusts. I’ve been known to make extra mushrooms just so I can have this for breakfast the next day. Who says you can’t have melted cheese before noon?