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This sourdough fry bread recipe uses an active, bubbly sourdough starter to create light, airy fry bread with a perfectly crisp, golden exterior and soft, chewy center. Naturally fermented and easy to make, this homemade fry bread is perfect for sweet toppings like honey and cinnamon sugar or savory fry bread tacos (my favorite!).

A stack of several sourdough fry bread sits on a plate.

The first time I had a fry bread taco, I was working on the White Earth Reservation. Both sides of my family have roots there and I’m a descendant of the tribe, so when I got an opportunity to get a social worker position there straight out of college, I took it.

It was an incredible learning experience. I learned so much about the native culture, the struggles they have faced due to the government, and the resilience they have shown. And fry bread is rooted in resilience.

This sourdough fry bread recipe is fermented from bubbly and active sourdough starter. It can be used along with soups and stews, as part of a wrap or sandwich–you can top it with bacon, eggs, and cheese, chocolate and fruit, powdered sugar and jam–so many possibilities!

Looking for more sourdough side dishes? Check these out!

A delicious sourdough fry bread taco with all the fixings sit on a plate with a stack of sourdough fry bread sitting in the background.

Ingredients

Bread flour – bread flour works best, but you can use unbleached all-purpose flour if that’s all you’ve got on hand
Water – filtered water works best
Active, bubbly sourdough starter – make sure it is at peak
Honey – granulated sugar also works
Salt
Olive oil – extra-virgin olive oil is best here
Neutral oil (for frying) – I use canola, vegetable oil, or lard. You can use coconut oil too, but be aware that there will be a coconut flavor to the fry bread
Rice flour – to sprinkle over the dough as you’re handling it

Step-By-Step Instructions

A glass mixing bowl contains the mixed sourdough fry bread dough.

Mix the Dough
In a large mixing bowl, combine the bread flour, water, active sourdough starter, honey, salt, and olive oil. Stir everything together until a shaggy dough forms and no dry spots remain. The dough will feel soft and slightly sticky—this is exactly what you want.

Let the Dough Rise
Cover the bowl with a clean towel or plastic wrap and let the dough rest at room temperature. Allow it to ferment until doubled in size, which typically takes about 6 hours. Keep in mind that warmer kitchens will speed this up, while cooler spaces may take longer—focus on the dough’s growth rather than the time.

A glass mixing bowl contains the bulk fermented sourdough fry bread dough.

Chill Overnight
Once the dough has doubled, cover it tightly and transfer it to the refrigerator. Let it rest overnight. This step enhances the flavor and makes the dough easier to handle the next day.

The sourdough fry bread dough ball has been flattened out into a flat, round shape.

Heat the Oil
When you’re ready to fry, pour 2–4 cups of neutral oil into a deep pan or heavy-bottomed pot, making sure you have a few inches of oil. Heat it over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping in a small piece of dough—it should sizzle immediately and rise to the surface.

Divide the Dough
Remove the dough from the fridge and turn it out onto a lightly floured surface. Divide it into portions of about 100 grams each. You should get several evenly sized pieces. If the dough seems sticky, sprinkle rice flour over the dough and the work surface.

Shape the Fry Bread
Working one piece at a time, gently flatten the dough into a round about 6–7 inches in diameter. You can use your hands to stretch it outward, keeping the center slightly thinner so it puffs nicely when fried. Don’t worry about perfect circles—rustic shapes are part of the charm.

The sourdough fry bread is shown frying in the oil in a Dutch oven.

Fry Until Golden
Carefully place one piece of dough into the hot oil. Fry for about 1–2 minutes on the first side, until it puffs up and turns golden brown. Flip and cook the other side for another 1–2 minutes until evenly golden.

Drain and Cool Slightly
I like to use a long-handled meat serving fork to poke a hole in the fry bread to prevent it from bubbling up too fast. I use this to flip the fry bread as it fries. Transfer it to a wire rack or a paper towel-lined plate to drain excess oil.

Serve and Enjoy
Serve warm with your favorite toppings. Keep it simple with butter, honey, and cinnamon sugar, or turn it into a savory meal with taco-style toppings.

Several sourdough fry bread sit on a wooden cutting board with a kitchen towel to the side.

Equipment

Large mixing bowl
Measuring cups and spoons (or kitchen scale for best accuracy)
Dough scraper (optional, for dividing dough)
Plastic wrap or clean kitchen towel
Deep pan or heavy-bottomed pot (for frying)
Thermometer (for monitoring oil temperature, optional but helpful)
Slotted spoon or tongs or long-handled meat serving fork
Wire rack or paper towel-lined plate (for draining)

Helpful Tips

Use an active starter: Your sourdough starter should be bubbly and recently fed for the best rise and flavor.
Watch the dough, not the clock: Fermentation times can vary depending on your kitchen temperature—look for the dough to double in size. Cold dough is easier to handle: Chilling overnight not only improves flavor but makes shaping much simpler.
Don’t add too much flour when shaping: A lightly floured surface is enough—too much flour can make the fry bread dense.
Keep oil at the right temperature: Aim for 350°F; if the oil is too cool, the dough will absorb oil, and if too hot, it will brown too quickly without cooking through.
Flatten evenly: Keep the center slightly thinner than the edges to encourage that classic puff when frying.
Use a long-handled fork if needed: Gently poke a small hole in the dough while frying to prevent it from over-inflating and to help it cook evenly.
Fry one at a time: This helps maintain oil temperature and gives each piece room to puff properly.
Drain well: Use a wire rack if possible to keep the bottoms from getting soggy.
Serve warm: Fry bread is best enjoyed fresh while still warm and crisp.

Storage Instructions

Store leftover sourdough fry bread in an airtight container or zip-top bag at room temperature for up to 2 days. For best texture, reheat in a skillet over medium heat or in a 350°F oven for a few minutes until warmed through and lightly crisp.

For longer storage, freeze cooled fry bread in a single layer, then transfer to a freezer-safe bag for up to 2 months. Reheat directly from frozen in a warm oven or air fryer until hot and crispy.