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Easy Cheesy Sourdough Popovers

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These buttery and cheesy sourdough popovers are a fun and easy addition to your meal and a great way to use your sourdough starter!

With their crunchy outside, and almost custard like inside full of airy holes, these popovers are truly a delight to add to any meal like Herbed Steak, Irish Potato Soup, or Crusted Chicken Strips.

sourdough popover split open on small plate, with filled platter behind
Popovers have long been one of my favorite kinds of bread. And for a carb-oholic like me to say “favorite”, you know it has to mean something. I can remember, growing up, my father would make the most perfect, delicious, airy and cavernous popovers ever. I am pretty ate more than my fair share of them.

The thought of those almost custard like treats dropping with melted butter is almost enough to make me swoon.

close up view of sourdough popover split open, on plate with buttered knife

Looking for more quick and easy sourdough recipes?

Your sourdough starter can do so many things besides bread! Try these great recipes!

New to sourdough? Read my Ultimate Guide to Sourdough for Beginners to answer all the questions you have!

cooling rack with sourdough popovers cooling on top

Sourdough Popovers – with cheese!

Popovers are a kind of roll that “pop” out of their pan. They remind me of a Yorkshire Pudding, They are airy and sort of hollow in texture, and rich and eggy in flavor. The sourdough starter here gives it just a hint of sourdough flavor, which helps to deepen the flavor without making it really “sour”.

These are perfect split open and smeared with butter, but are also good when slathered in gravy or jam, too.

overhead view of plate with sourdough popover opened and smeared with butter, knife on the side

How do you make popovers with your sourdough starter?

Popovers are really easy to make, and are a perfect and quick way to use your sourdough starter without making a loaf of bread. For the complete recipe directions, please scroll down to the recipe card below. This is just a quick overview of how to make sourdough popovers.

  1. Arrange the top rack in the oven to be in the middle of the oven and place a muffin pan on top of it.
  2. Preheat the oven to 450F with the muffin pan inside.
  3. When the oven has preheated, mix the batter.
  4. Warm the milk in the microwave or on the stovetop so that is is warm to the touch. Make sure to use good quality milk, the fuller the fat the better (whole is best, 2% will work well, too).
  5. In a large bowl, combine the eggs, sourdough starter, and salt.
  6. Carefully whisk in the warmed milk.
  7. Stir in the flour but don’t over-mix the dough. A few lumps are ok. The batter should be pretty thin.
  8. Fold in 3/4 cup of the shredded cheese. Reserve the other cheese to sprinkle on top.
  9. Carefully remove the hot muffin pan from the oven. Make sure that you have your batter, extra cheese and melted butter ready and on hand before you take them out of the oven so you can work quickly. The quicker you are, the more your popovers will rise.
  10. Coat the muffin wells with the melted butter. Remember the pan is hot, so work carefully and quickly! Using a silicone pastry brush is great, here.
  11. Quickly divide the muffin batter between the muffin wells, filling them all the way to the top. Leaves empty spaces in between each muffin well, so that the heat can evenly distribute and the popovers can fully expand.
  12. Sprinkle the remaining cheese over the top of the popovers.
  13. Place the pan in the oven and bake for 15 minutes at 450F.
  14. Without opening the oven door, reduce the temperature to 375 F.
  15. Bake for an additional 15 minutes.
  16. Remove the pan from the oven. The tops should be golden brown. Remove from the pans and serve immediately.
collage showing steps to make sourdough popovers
https://who13.com/hello-iowa/whats-cooking-cheesy-sourdough-popovers/

Do you need a special pan to make popovers?

Guess what?! You can make these in your regular muffin pans! They won’t be nearly as tall and airy, but they will be close, and they will be delicious!

What kind of sourdough starter do I need to make these?

This recipe uses 100% hydration sourdough starter (meaning starter that is fed equal amounts of flour and water. Read Feeding Your Sourdough Starter for a refresh on how to take care of your starter easily.

Your starter needs to be room temperature for this recipe.

This recipe can be made with either sourdough discard, or sourdough starter that has been fed and is active. Either one will work great!

What kind of cheese do you use for these?

Any cheese that is easily grated and melts nicely will work for these. You can use cheddar, pepper jack, mozzarella, gouda, anything will work!

How to store leftover popovers

Popovers are best when eaten fresh, but if you happen to have a few leftover, you can store them for later. Place them in a container with a lid on the counter for up to 1 day.

To reheat them, place them in back in the oven at 350 F for about five minutes.

side view of white bread dish with grey striped napkin and sourdough popovers inside

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Yield: 6 Popovers

Cheesy Sourdough Popovers Recipe

close up view of sourdough popover split open, on plate with buttered knife

These buttery and cheesy sourdough popovers are a fun and easy addition to your meal!

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1 cup milk (the fuller the fat, the better. I recommend whole or 2%)
  • 1/2 cup sourdough starter, 100% hydration, discard or fed
  • 3 eggs
  • 3/4 tsp salt
  • 1 cup all purpose flour
  • 1 cup grated cheese of choice (I like sharp cheddar)

Instructions

    1. Arrange the top rack in the oven to be in the middle of the oven and place a muffin pan on top of it.
    2. Preheat the oven to 450F with the muffin pan inside.
    3. When the oven has preheated, mix the batter.
    4. Warm the milk in the microwave or on the stovetop so that is is warm to the touch. Any kind of milk will work.
    5. In a large bowl, combine the eggs, sourdough starter, and salt.
    6. Carefully whisk in the warmed milk.
    7. Stir in the flour but don’t over-mix the dough. A few lumps are ok. The batter should be pretty thin.
    8. Fold in 3/4 cup of the shredded cheese. Reserve the other cheese to sprinkle on top.
    9. Carefully remove the hot muffin pan from the oven. Make sure that you have your batter, extra cheese and cooking spray ready and on hand before you take them out of the oven so you can work quickly. The quicker you are, the more your popovers will rise.
    10. Spray the muffin wells with nonstick cooking spray.
    11. Quickly divide the muffin batter between the muffin wells, filling them all the way to the top. Leaves empty spaces in between each muffin well, so that the heat can evenly distribute and the popovers can fully expand.
    12. Sprinkle the remaining cheese over the top of the popovers.
    13. Place the pan in the oven and bake for 15 minutes at 450F.
    14. Without opening the oven door, reduce the temperature to 375 F.
    15. Bake for an additional 15 minutes.
    16. Remove the pan from the oven. The tops should be golden brown. Remove from the pans and serve immediately.

Notes

Make sure your starter is room temperature and your milk is warm to ensure the best "pop" from your popovers.

Leftovers can be stored on the counter in a container, and reheated in an oven for a few minutes.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 244Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 115mgSodium: 471mgCarbohydrates: 26gFiber: 1gSugar: 0gProtein: 12g

Nutrition information is an estimate and is provided for informational purposes only. For the most accurate information, please calculate using your specific brands and exact measurements.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

cheese sourdough popovers on table, with one split in half
two sourdough popovers on counter
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