20 Sourdough Inclusion Ideas You Need to Try

Have you ever bitten into a sourdough loaf studded with sweet cranberries or aromatic herbs and wondered how bakers create such magic? Adding inclusions to sourdough isn’t just about flavor—it’s about creating an experience. I still remember the first time I folded cheddar and jalapeños into my dough, watching my family’s faces light up at dinner.

These 20 sourdough inclusion ideas will revolutionize your baking, turning simple loaves into showstopping creations that disappear within hours. Whether you’re craving something savory, sweet, or completely unexpected, these ideas are easier than you think and perfect for both beginners and seasoned bakers.

This recipe is fully AI-written and untested at home by us. We share our content with care, and readers who’ve tried other site recipes say they turned out nicely.

What Are Sourdough Inclusions?

Ever wondered what transforms plain sourdough into those gorgeous, flavor-packed artisan loaves you see at fancy bakeries? That’s the magic of inclusions! Think of them as the accessories to your sourdough’s outfit—they’re the nuts, seeds, dried fruits, cheeses, herbs, and spices folded into the dough during mixing or shaping.

Just like my grandmother used to say, “the way to a man’s heart is through his stomach,” and trust me, a well-chosen inclusion is your secret weapon. Ready to become the sourdough hero of your household?

Why You’ll Love These Sourdough Inclusion Ideas

Endless Creativity at Your Fingertips

The beauty of sourdough inclusions lies in their versatility. You can transform a basic loaf into a breakfast treat with cinnamon and raisins, or create a sophisticated appetizer bread with olives and rosemary. Each inclusion changes not just the flavor but the entire personality of your bread.

Cost-Effective Gourmet Baking

Why spend $8-12 on artisan bakery loaves when you can create the same magic at home for a fraction of the cost? Most inclusions use pantry staples you already have—dried fruits, nuts, seeds, cheese, or fresh herbs from your garden. You’re essentially getting gourmet results with everyday ingredients.

Customizable to Your Taste Preferences

Unlike store-bought bread, you control everything. Love extra garlic? Add more. Prefer less sweetness? Reduce the dried fruit. These 20 sourdough inclusion ideas give you the foundation to experiment and discover your signature loaf. If you enjoyed my Classic Sourdough Bread recipe, these variations will take your baking to the next level.

How to Make Sourdough with Inclusions

Quick Overview

Adding inclusions to sourdough is surprisingly simple and transforms ordinary bread into extraordinary creations. The process involves preparing your inclusions, mixing them into your dough during the folding stage, and baking as usual. Most inclusions add minimal time to your regular sourdough routine.

Preparation Time:

• Standard sourdough timeline: 12-24 hours total (including fermentation)
• Additional prep for inclusions: 5-15 minutes
• Active working time: 30-40 minutes

Key Ingredients for Sourdough Inclusions

Base Sourdough Dough:

• 500g bread flour
• 350g water
• 100g active sourdough starter
• 10g salt

Inclusion Options (choose one or combine):

• Nuts: 100-150g (walnuts, pecans, almonds)
• Seeds: 50-100g (sesame, sunflower, pumpkin)
• Dried fruits: 100-150g (cranberries, raisins, apricots)
• Cheese: 100-150g (cheddar, parmesan, gruyere)
• Fresh herbs: 2-4 tablespoons chopped
• Olives: 100-150g pitted and chopped
• Chocolate: 100-150g chips or chunks
• Spices: 1-2 tablespoons

20 Sourdough Inclusion Ideas

1. Classic Walnut and Raisin Sourdough

This timeless combination brings warmth and natural sweetness to every slice. Toast the walnuts first—it releases their oils and deepens the flavor dramatically.

Ingredients:

• 150g walnuts, toasted and roughly chopped
• 120g raisins, soaked in warm water for 10 minutes

Method: Fold the drained raisins and cooled walnuts into your dough during the final stretch and fold, about 30 minutes before shaping. The raisins add moisture, so your dough might feel slightly stickier—this is normal.

2. Everything Bagel Sourdough

Who says everything seasoning belongs only on bagels? This savory loaf is perfect for sandwiches or toasted with cream cheese.

Ingredients:

• 2 tablespoons sesame seeds
• 2 tablespoons poppy seeds
• 1 tablespoon dried minced garlic
• 1 tablespoon dried minced onion
• 2 teaspoons flaky sea salt

Method: Mix all seasonings together. Fold half into the dough during final shaping, then brush the loaf top with water and sprinkle remaining mixture before scoring.

3. Cheddar and Jalapeño Sourdough

This is the loaf that converted my husband from a sourdough skeptic to an enthusiast. The sharp cheddar melts into pockets of gooey goodness while jalapeños add a gentle kick.

Ingredients:

• 150g sharp cheddar cheese, cubed
• 2-3 jalapeños, seeds removed and diced
• 1 teaspoon smoked paprika

Method: Pat the jalapeños dry with paper towels to remove excess moisture. Fold cheese, jalapeños, and paprika into dough during the last set of stretch and folds.

4. Cranberry Orange Sourdough

Bright, festive, and absolutely stunning when sliced, this combination screams holiday baking but deserves a place on your table year-round.

Ingredients:

• 120g dried cranberries
• Zest of 2 large oranges
• 1 tablespoon orange juice

Method: Soak cranberries in orange juice for 15 minutes. Fold drained cranberries and orange zest into dough. The citrus oils will perfume your kitchen beautifully.

5. Rosemary and Olive Sourdough

Transport yourself to the Mediterranean with this aromatic, savory loaf. I use Kalamata olives for their rich, fruity flavor.

Ingredients:

• 150g pitted Kalamata olives, roughly chopped
• 3 tablespoons fresh rosemary, chopped
• 2 teaspoons dried oregano

Method: Pat olives thoroughly dry to prevent excess moisture. Fold olives and herbs into dough. Save a few rosemary sprigs to press into the top before baking for visual appeal.

6. Cinnamon Raisin Swirl Sourdough

This breakfast bread is pure comfort. The cinnamon swirl creates beautiful spirals when sliced—perfect for French toast or simply toasted with butter.

Ingredients:

• 100g raisins
• 3 tablespoons cinnamon
• 3 tablespoons brown sugar
• 1 tablespoon melted butter

Method: Soak raisins, then drain well. After final shaping, roll dough into a rectangle, brush with melted butter, sprinkle cinnamon-sugar mixture and raisins, then roll tightly into a log before placing in banneton.

7. Sun-Dried Tomato and Basil Sourdough

Summer in bread form. This Italian-inspired loaf pairs beautifully with pasta dishes or makes incredible grilled cheese sandwiches.

Ingredients:

• 100g sun-dried tomatoes in oil, drained and chopped
• ¼ cup fresh basil, chopped
• 2 cloves garlic, minced
• 2 tablespoons parmesan cheese

Method: Pat tomatoes with paper towels to remove excess oil. Fold all ingredients into dough during final folds. The oil from tomatoes adds richness to the crumb.

8. Chocolate Cherry Sourdough

Yes, chocolate in sourdough works! The tanginess balances the sweetness perfectly. This makes an incredible dessert bread or decadent breakfast treat.

Ingredients:

• 120g dark chocolate chips or chunks
• 100g dried cherries
• 1 teaspoon vanilla extract

Method: Soak cherries in warm water with vanilla for 10 minutes. Drain thoroughly. Fold cherries and chocolate into dough during final stretch and fold. Use dark chocolate for best results—it won’t melt as easily during fermentation.

9. Garlic and Herb Sourdough

This is my go-to bread for serving alongside soups and stews. The aroma while baking is absolutely intoxicating.

Ingredients:

• 4-5 cloves garlic, roasted and mashed
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme
• 1 tablespoon fresh chives
• 1 teaspoon black pepper

Method: Roast garlic until soft and caramelized (about 40 minutes at 400°F). Cool, then mash into a paste. Fold garlic paste and fresh herbs into dough.

10. Maple Pecan Sourdough

Sweet, nutty, and utterly irresistible. Toast this bread and top with more butter and maple syrup for the ultimate breakfast.

Ingredients:

• 150g pecans, toasted and chopped
• 3 tablespoons pure maple syrup
• 1 teaspoon cinnamon
• Pinch of sea salt

Method: Mix maple syrup with cinnamon. Drizzle over dough during final stretch and fold, then incorporate toasted pecans. Some syrup will pool—don’t worry, it creates caramelized pockets in the finished loaf.

11. Everything Seeded Sourdough

For the seed lovers out there, this nutty, crunchy loaf is packed with nutrition and texture.

Ingredients:

• 30g sesame seeds
• 30g sunflower seeds
• 30g pumpkin seeds
• 20g flax seeds
• 20g poppy seeds

Method: Toast all seeds lightly in a dry pan until fragrant. Cool completely. Reserve 2 tablespoons for topping, fold remainder into dough during final folds.

12. Blue Cheese and Walnut Sourdough

Sophisticated and bold, this bread is perfect for cheese boards or serving with wine. The blue cheese becomes mild and creamy when baked.

Ingredients:

• 120g blue cheese, crumbled
• 100g walnuts, toasted and chopped
• 1 tablespoon honey
• Fresh black pepper

Method: Gently fold cheese and walnuts into dough—don’t overmix or the blue cheese will turn the dough grey. Drizzle honey into folds for pockets of sweetness.

13. Fig and Anise Sourdough

This elegant combination brings sophistication to your bread basket. Dried figs add chewy sweetness while anise provides subtle licorice notes.

Ingredients:

• 150g dried figs, chopped
• 1 tablespoon anise seeds
• 1 teaspoon fennel seeds
• Zest of 1 lemon

Method: Toast anise and fennel seeds briefly to release oils. Fold figs, seeds, and lemon zest into dough. This bread is spectacular with soft cheeses.

14. Jalapeño Cheddar with Cumin Sourdough

A spicier version of the classic, the cumin adds an earthy warmth that complements the heat perfectly.

Ingredients:

• 150g sharp cheddar, cubed
• 3 jalapeños, diced
• 2 teaspoons cumin seeds, toasted
• 1 teaspoon coriander

Method: Toast cumin seeds until fragrant. Fold all ingredients into dough. For extra heat, leave some jalapeño seeds in.

15. Apple Cinnamon Sourdough

Fall baking at its finest. Dried apples rehydrate during fermentation, creating soft, sweet pockets throughout the loaf.

Ingredients:

• 120g dried apples, chopped
• 2 tablespoons cinnamon
• 2 tablespoons brown sugar
• ½ teaspoon nutmeg

Method: Mix cinnamon, sugar, and nutmeg. Layer into dough during shaping for a swirl effect, or fold throughout for even distribution.

16. Pesto Swirl Sourdough

Green, gorgeous, and bursting with basil flavor. This bread makes incredible sandwiches or bruschetta base.

Ingredients:

• ½ cup prepared pesto (homemade or store-bought)
• 3 tablespoons parmesan cheese
• Pine nuts for topping (optional)

Method: After final shaping, roll dough flat, spread pesto evenly, sprinkle cheese, then roll tightly. Be careful not to use too much pesto or it will leak during baking.

17. Caramelized Onion and Gruyere Sourdough

This takes time but the depth of flavor is worth every minute. The onions become sweet and jammy, perfectly complementing nutty Gruyere.

Ingredients:

• 2 large onions, thinly sliced and caramelized
• 150g Gruyere cheese, cubed
• 1 teaspoon thyme
• Black pepper to taste

Method: Caramelize onions slowly over low heat until deep golden brown (30-40 minutes). Cool completely before folding into dough with cheese and thyme.

18. Turmeric and Black Pepper Sourdough

Inspired by golden milk, this bread has anti-inflammatory properties and a beautiful yellow hue.

Ingredients:

• 2 tablespoons ground turmeric
• 2 teaspoons freshly ground black pepper
• 1 teaspoon ground ginger
• ½ teaspoon cardamom

Method: Mix all spices into flour before autolyse. The black pepper activates turmeric’s beneficial compounds. This bread pairs wonderfully with curry dishes.

19. Date and Walnut Sourdough

Naturally sweet dates make this bread dessert-worthy without added sugar. The dates also keep the bread moist for days.

Ingredients:

• 150g Medjool dates, pitted and chopped
• 100g walnuts, toasted
• 1 teaspoon cinnamon
• Pinch of sea salt

Method: Chop dates into small pieces (oil your knife to prevent sticking). Fold dates and walnuts into dough during final stretch and fold.

20. Everything Mediterranean Sourdough

Why choose one inclusion when you can have them all? This loaded loaf features the best flavors of the Mediterranean.

Ingredients:

• 50g sun-dried tomatoes, chopped
• 50g Kalamata olives, chopped
• 50g feta cheese, crumbled
• 2 tablespoons fresh oregano
• 1 tablespoon dried basil
• 2 cloves garlic, minced

Method: Pat tomatoes and olives very dry. Fold all ingredients into dough during final folds. This bread is a meal in itself!

What to Serve Sourdough Inclusions With

Your inclusion-filled sourdough deserves equally thoughtful pairings. For sweet loaves like cranberry orange or cinnamon raisin, serve with cultured butter, cream cheese, or natural nut butters. These breads also make exceptional French toast or bread pudding.

Savory varieties shine alongside soups, stews, and chilis. The cheddar jalapeño loaf is perfect with morning eggs, while herb and olive breads complement charcuterie boards beautifully. Try the garlic herb sourdough with pasta dishes or grilled alongside steaks.

For cheese-focused loaves like blue cheese walnut, pair with fresh fruits, honey, and additional cheeses for an impressive appetizer spread. Chocolate cherry sourdough is delicious toasted with mascarpone or simply buttered as an afternoon treat.

Don’t forget beverages! Sweet sourdoughs pair wonderfully with coffee or tea, while savory loaves complement everything from fresh juices to hearty broths.

Top Tips for Perfecting Sourdough Inclusions

When to Add Inclusions

Timing matters significantly. Add inclusions during the last set of stretch and folds, typically 30-60 minutes before final shaping. This prevents overworking the dough while ensuring even distribution.

Prepare Inclusions Properly

Always dry wet ingredients like olives, sun-dried tomatoes, or soaked fruits thoroughly. Excess moisture can make dough sticky and affect fermentation. Toast nuts and seeds beforehand—it enhances flavor and prevents them from drawing moisture from the dough.

Don’t Overload Your Dough

Resist the temptation to add too much. Keep total inclusions to 20-30% of flour weight (100-150g for a 500g flour recipe). More than this can interfere with gluten development and create a dense crumb.

Consider Size and Texture

Chop inclusions into similar-sized pieces for even distribution. Large chunks can create air pockets or tear the dough during shaping. Aim for pea-sized to almond-sized pieces.

Adjust Hydration When Needed

Some inclusions absorb water (seeds, dried fruits) while others add moisture (fresh herbs, cheese). Start with your base recipe, then adjust in future bakes based on dough feel.

Temperature Matters for Mix-Ins

Always cool toasted nuts and roasted garlic completely before adding to dough. Warm inclusions can raise dough temperature and speed up fermentation unexpectedly.

Distribution Technique

For even distribution, flatten dough gently, scatter inclusions over surface, then fold dough over itself several times. This technique prevents inclusions from sinking to bottom.

Scoring Considerations

Dough with inclusions can be trickier to score. Use a very sharp blade and score slightly deeper than usual. Inclusions near the surface may catch your blade—this is normal.

Storing and Reheating Tips

Room Temperature Storage

Store inclusion sourdough at room temperature for 2-3 days, cut side down on a cutting board covered with a clean kitchen towel. Avoid plastic bags—they make the crust soft.

Refrigeration Guidelines

For loaves with cheese or fresh herbs, refrigerate after day one to prevent spoilage. Wrap tightly in beeswax wrap or place in a bread bag. Bring to room temperature before serving for best flavor. Refrigerated bread stays fresh for 5-7 days.

Freezing Instructions

Slice bread before freezing for easy single-serving access. Wrap tightly in plastic wrap, then aluminum foil, or use freezer bags with air pressed out. Label with inclusion type and date. Frozen sourdough keeps for up to 3 months.

Reheating Methods

For whole loaves, spritz with water and warm at 350°F for 10-15 minutes. For slices, toast directly from frozen—no need to thaw. Bread with cheese inclusions reheats beautifully in a skillet, creating crispy edges with melted cheese centers.

Reviving Stale Bread

If your inclusion sourdough gets stale, don’t discard it! Transform it into croutons, breadcrumbs, or bread pudding. The inclusions add extra flavor to these second-life recipes.

Common Sourdough Inclusion Mistakes to Avoid

Adding Inclusions Too Early

Never add inclusions during mixing or autolyse. They’ll interfere with gluten development and won’t distribute evenly. Wait until the final stretch and fold session.

Using Wet Inclusions Without Prep

Fresh fruits, undrained olives, or oil-packed tomatoes add too much moisture. Always pat wet ingredients thoroughly dry with paper towels before folding into dough.

Skipping the Toasting Step

Raw nuts taste flat and can become soggy in dough. Toast them until fragrant—just 5 minutes makes a dramatic difference in flavor and texture.

Mixing Incompatible Flavors

Not all inclusions play well together. Avoid combining sweet and savory (chocolate and garlic, for example) unless you’re very confident in your palate.

Forgetting to Adjust Fermentation Time

Inclusions with high sugar content (dried fruits, chocolate) can speed up fermentation. Monitor dough carefully and reduce bulk fermentation time slightly if needed.

Using Pre-Shredded Cheese

Pre-shredded cheese contains anti-caking agents that prevent proper melting. Always cube or shred cheese yourself for best results.

Not Testing Dough Temperature

Additions can affect dough temperature. Use a thermometer to ensure dough stays between 75-78°F for optimal fermentation.

Overmixing After Adding Inclusions

Handle dough gently once inclusions are added. Overmixing can break down gluten structure and turn cheese or chocolate into grey streaks.

Frequently Asked Questions

Can I add fresh fruits to sourdough?

Fresh fruits contain too much moisture and will make your dough soggy and difficult to handle. Always use dried fruits instead, or reduce fresh fruit to a paste and use sparingly in swirl patterns rather than folding throughout.

How do I prevent cheese from leaking out during baking?

Cube cheese rather than shredding it, and fold gently into dough without overworking. Avoid placing cheese too close to the edges during shaping. Some leakage is normal and creates delicious crispy bits on the crust.

Will inclusions affect my sourdough rise?

When kept to 20-30% of flour weight, inclusions shouldn’t significantly impact rise. However, heavy add-ins like nuts can weigh down dough slightly. Ensure your starter is very active to compensate.

Can I combine multiple inclusions in one loaf?

Absolutely! Some of the best combinations include complementary flavors like cranberry and walnut, or cheddar and jalapeño. Keep total inclusion weight under 30% of flour weight for best results.

Do I need to adjust baking time for inclusion sourdough?

Generally no, but loaves with high cheese content may need 5-10 minutes less baking time to prevent excessive browning. Monitor closely during the final 15 minutes.

Why are my inclusions sinking to the bottom?

This happens when inclusions are too heavy or dough is overproofed. Chop heavy items smaller and ensure dough maintains good structure during bulk fermentation. Add inclusions during the last fold to prevent sinking.

Can I add spices directly to the flour?

Yes! Spices like cinnamon, turmeric, or dried herbs can be mixed into flour before autolyse. This ensures even distribution and eliminates clumps.

How do I store leftover inclusion sourdough?

Store sweet varieties at room temperature for 2-3 days. Refrigerate savory loaves with cheese or fresh ingredients after day one. Both types freeze excellently for up to 3 months.

Nutrition Information (Per Slice, Basic Sourdough with Walnuts)

Nutrient	Amount
Calories	180
Total Fat	4g
Saturated Fat	0.5g
Cholesterol	0mg
Sodium	240mg
Total Carbohydrates	30g
Dietary Fiber	2g
Sugars	3g
Protein	6g

Nutrition values vary significantly based on chosen inclusions. This is a general estimate for a 16-slice loaf with walnut inclusions.

Final Thoughts

These 20 sourdough inclusion ideas are just the beginning of your creative journey. Start with classic combinations like walnut raisin or cheddar jalapeño, then branch out to develop your signature loaves. The beauty of sourdough is that it welcomes experimentation—each bake teaches you something new.

Remember, the best inclusion sourdough comes from quality ingredients, patient fermentation, and a willingness to play with flavors. Don’t be afraid to mix and match these ideas or create entirely new combinations based on what you love.

Your kitchen is about to smell absolutely incredible. Happy baking!