Shop essential baking tools from Challenger Breadware!
top of page

Sourdough Popovers

The trick to a great popover is "Don't Overcomplicate it" This recipe has only 5 ingredients and you can have them from bowl to table in under 45 minutes.

Sourdough popovers are a heartier variety than a standard popover. The sourdough start gives these popovers a bit of a tangy flavor and will make them denser than a typically popover. With their crispy crust and soft inside these make for a great accompaniment to your meal or sliced for a sandwich.

Add a bit of gruyere or asiago cheese and some herbs to your batter and you have a whole new experience. Or for a sweet treat brush the top with butter and roll them in cinnamon and sugar!!

Check the website for more ideas!

Anchor 1
Jump To Recipe

Sourdough Popovers

Prep Time:

5 minutes

Cook Time:

30-35 minutes

Serves:

6 popovers

Ingredients

Ingredients:

  • 1 cup whole milk

  • 3 large eggs

  • 1/2 cup sourdough starter, ripe (fed) or discard

  • 3/4 teaspoon salt

  • 1 cup Unbleached All Purpose Flour

Preparation

Preheat oven to 450°F. Heat a muffin or popover pan in the oven while it's preheating.


Warm the milk until it feels just slightly warm to the touch.

Combine the warm milk with the eggs, sourdough starter and salt, then mix in the flour.

Do Not Over-Mix. A few small lumps are fine.

The batter should be the consistency of a heavy cream. (Thinner than a pancake batter) If batter is too thick add a drop of two of milk and fold together.


Carefully remove the hot pan from the oven, and spray it thoroughly with non-stick pan spray, or brush it generously with oil or melted butter. (My preference is melted butter)


Quickly pour the batter into the popover cups, filling them just past 3/4 of the way full. (If you're using a muffin tin, fill cups all the way to the top. Space the popovers around so there are empty cups between the full ones)


Bake the popovers for 15 minutes at 450°F, then reduce the oven heat to 375°F and bake for an additional 15 to 20 minutes, until popovers are golden brown.



Remove the popovers from the oven and serve immediately.

Notes:

  • Do not put the popovers in the oven until oven has reached 450°F

  • Make sure your muffin pan is good and hot before adding batter to the tins.

  • Use unbleached flour. Bleaching reduces the leavening agents of the flour.


CALORIES: 160
TOTAL FAT: 3g
SATURATED FAT: 1g
TRANS FAT: 0g
CHOLESTEROL: 95mg
SODIUM: 340mg
TOTAL CARBOHYDRATE: 25g
DIETARY FIBER: 1g
TOTAL SUGARS: 2g
ADDED SUGARS: 0g
PROTEIN: 8g

bottom of page