Mock Sourdough Bread
There’s nothing better than the smell of fresh bread baking in the oven, and this Mock Sourdough Bread gives you all that classic tangy flavor without the fuss of maintaining a starter. It’s soft on the inside, perfectly golden on the outside, and surprisingly simple to make.
We love this recipe because it feels like we’re baking traditional sourdough, but without the waiting game. Using Greek yogurt gives it that subtle tang and tender crumb, and it’s become one of our go-to bread recipes for everything from sandwich night to serving alongside soup.
If you enjoy homemade bread recipes, you’ll also want to check out our Easy Sourdough Bread, Blueberry Sourdough Bread, and Copycat Cheesecake Factory Brown Bread. They’re all simple, cozy, and perfect for beginner bakers.
Table of contents
Why You’ll Love This Recipe
- No Starter Needed: You get that classic sourdough flavor without feeding or maintaining a sourdough starter.
- Simple Ingredients: Everything used here is pantry-friendly and easy to find.
- Beginner-Friendly: No complicated shaping or scoring required.
- Perfect Texture: Soft and fluffy inside with a lightly crisp, golden crust.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
You’ll need plain Greek yogurt (make sure it’s thick!), active yeast, warm water, honey, olive oil, salt, and flour. The Greek yogurt is the star here, giving that signature tangy flavor and moisture. The honey balances the flavor and helps activate the yeast, while olive oil keeps the crumb soft and tender.
Variations
- Whole Wheat Version: Swap 1–2 cups of the all-purpose flour with whole wheat flour for a heartier loaf.
- Herb Infused: Add 1–2 teaspoons of dried rosemary or Italian seasoning for extra flavor.
- Cheesy Twist: Fold in 1 cup of shredded cheddar or parmesan for a savory loaf.
- Extra Tangy: Stir in 1 teaspoon of apple cider vinegar to boost the sourdough flavor.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Dissolve the yeast in warm water and let it activate for about 5 minutes. Meanwhile, warm the yogurt slightly until lukewarm.
- Combine yogurt, honey, olive oil, salt, and 2 cups of flour in a stand mixer. Add the activated yeast and mix until smooth.
- Add remaining flour and knead with a dough hook for 3–4 minutes. Cover and let rise for 1 hour, or until doubled in size. Shape into a ball and place in a parchment-lined Dutch oven.
- Let rise another 30 minutes. Bake at 375°F for 30–35 minutes until golden brown. Cool completely before slicing.
Expert Tips
- Use thick Greek yogurt to prevent excess moisture in the dough.
- If your kitchen is cold, let the dough rise inside the oven with just the light on.
- Don’t slice the bread while it’s hot, letting it cool helps the texture set properly.
- Add flour gradually if the dough feels too sticky, but avoid over-flouring.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, but it must be very thick. If it’s too runny, it can make the dough too wet and dense.
Absolutely! You can mix and knead by hand. It may take a few extra minutes of kneading to achieve a smooth dough.
The crust should be golden brown, and the loaf should sound hollow when tapped on the bottom.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Mock Sourdough Bread
Equipment
- Stand mixer with dough hook attachment
- Large mixing bowl (if activating yeast separately)
- Measuring Cups and Spoons
- Microwave Safe Bowl
- Clean kitchen towel
- Dutch oven (5–6 quart recommended)
- parchment paper
- Wire cooling rack
- Bench scraper (optional)
Ingredients
- 18 ounces plain Greek yogurt about 2 ¼ cups
- 2 Tablespoons active dry yeast
- ½ cup warm water 105 to 110 degrees Fahrenheit
- 2 Tablespoons honey
- 2 Tablespoons olive oil
- 2 teaspoons salt
- 4 cups all-purpose flour plus 1 to 2 additional Tablespoons if needed
Instructions
- Dissolve yeast in ½ cup warm water. Let sit 5 minutes until foamy.
- Heat yogurt slightly in a microwave-safe bowl until lukewarm (not hot).
- In the bowl of a stand mixer, combine yogurt, honey, olive oil, salt, and 2 cups of flour.
- Add activated yeast. Mix until smooth.
- Add remaining 2 cups flour. Knead with dough hook for 3–4 minutes.
- Dough should pull away from the bowl sides.
- If very sticky, add 1–2 Tbsp flour gradually.
- Remove bowl from mixer. Cover with towel.
- Let rise in a warm, draft-free spot for at least 1 hour, until doubled.
- Lightly flour surface. Turn dough out and shape into a tight ball, tucking bottom under.
- Place dough into a parchment-lined Dutch oven.
- Cover loosely and let rise another 30 minutes, until doubled.
- Preheat oven to 375°F.
- Bake 30–35 minutes, until golden brown and hollow-sounding when tapped.
- Remove from Dutch oven and cool on wire rack before slicing.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
