Sourdough Fry Bread

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.

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Course: Bread, Dinner

Cuisine: American

Prep Time: 20

Cook Time: 24

Fermentation: 18

Total Time: 18 44

Servings: servings

Author: Jamie

Ingredients

▢ 300 g bread flour about 2 1/2 cups
▢ 225 g water about 1 cup minus 2 teaspoons
▢ 75 g active bubbly sourdough starter (about 1/3 cup)
▢ 5 g honey about 1 teaspoon
▢ 5 g salt about 3/4 teaspoon
▢ 1 1/2 tablespoons extra-virgin olive oil
▢ 480-960 g Neutral oil for frying about 480–960 g / 2–4 cups; vegetable oil, canola oil, or lard, depending on how big your pan is
▢ rice flour for sprinkling over the dough as you're rolling it before frying

Instructions

Mix the Dough

In a large bowl, combine the bread flour, water, sourdough starter, honey, salt, and olive oil. Mix until a cohesive dough forms and no dry flour remains. The dough will be soft and slightly sticky.

Bulk Fermentation

Cover the bowl and let the dough ferment at room temperature until doubled in size. This typically takes about 6 hours, but timing can vary—watch the dough, not the clock.

Cold Ferment

Once doubled, cover the dough tightly and transfer it to the refrigerator. Let it rest overnight for improved flavor and texture.

Prepare for Frying

The next day, add the neutral oil to a deep pan or heavy-bottomed pot, filling it with a few inches of oil (about 2–4 cups). Heat the oil to 350°F (175°C).

Divide & Shape

While the oil heats, divide the dough into portions of about 100 g each. Gently flatten each piece into a round, about 6–7 inches in diameter. Don’t worry about perfect shapes—rustic is great here. If the dough gets a bit sticky, sprinkle some rice flour over it as you're shaping.

Fry the Bread

Poke a hole in the center of the dough or use a long-handled serving fork to poke holes and flip the fry bread. This prevents the fry bread from bubbling up too much. Carefully place one piece of dough into the hot oil. Fry for 1–2 minutes per side, or until golden brown and puffed. Flip and cook the other side until evenly browned.

Drain

Remove the fry bread and place it on a wire rack or paper towel-lined surface to drain excess oil.

Notes

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.

Nutrition

Calories: 921kcal

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