These delectable sourdough popovers are a great way to use up sourdough discard! They are delicious when eaten fresh from the oven!
Popovers always make me swoon. Who wouldn’t go crazy for a deliciously soft bread that splits open to a hollow center you can fill with butter?
For years, I avoided buying a popover pan.. in lieu, using a muffin pan (which works incredible too, they just won’t get quite as tall). While they aren’t quite as deep in a muffin pan, they still turn out quite lovely. But every now and then I love to pull out the popover pan and bake some fresh sourdough popovers.
They are indeed so hard to resist, especially as the house fills up with the scent of fresh bread!
How to Make Sourdough Popovers
These popovers have a secret weapon that’s slightly different than the average popover recipe: sourdough starter. It can be fed or unfed – making it a great way to use your sourdough discard.
While we would normally use the discard for sourdough crackers, every so often we’ll hold some back to make these delicious treats!
In fact, these popovers are a great way to use up an abundance of eggs and milk. While they can be made without any seasonings, adding a head of roasted garlic takes the flavor to a whole new level!
Simply roast your garlic (find out how to do that without olive oil or aluminum foil). Allow it to come to room temperature, then unwrap and squeeze the roasted garlic right on in the batter.
Preheat the oven to 450 degrees F and give the popover pan a nice coating of olive oil or butter. Toss that pan in the oven as it preheats. Once the oven is completely preheated, pull the pan out (careful, it’s hot!) and fill up with batter. The batter should touch the rim of each cup .
Remember: the fuller the better.
Watch them Rise!
Once you throw the popovers in the oven, you won’t see much action. But over time, you’ll see that the popover starts to rise up higher and higher.
Don’t open the oven door!
After 20-25 minutes, you’ll see that your sourdough popovers are beautifully popped-over and golden brown. Give them an extra minute or two to ensure that they are done rising. If you remove too early, they might collapse on you.
Tips for The Perfect Sourdough Popover
Over the last few years, I’ve made hundreds of popovers. The following tips will help you create a successful popover that’s tall, soft and fluffy with a holly middle ready to stuff with butter:
- Combine the ingredients in the mixer just until blended. Avoid over-mixing.
- Make sure your eggs and milk are at room temperature before adding to your recipe.
- Feel free to add the seasoning of your choice. A head of roasted garlic tastes delicious, or a teaspoon of Herbs de Provence can really take the flavor to a new level.
- Before you mix up the popovers, generously oil or butter your popover or muffin pan. Place in the oven as the oven preheats. Remove it *just* before you fill up with batter!
- Resist the urge to open the oven until they are done or your popovers will lose their height.
Do you have sourdough starter discard? If you do, give these a try! I’m certain you’ll make them part a permanent part of your food rotation!
Sourdough Popovers Recipe
Ingredients
- 284 grams milk room temperature
- 3 eggs room temperature
- 65 grams sourdough starter fed or discard
- 150 grams all purpose flour
- 1 tsp sea salt
- 2 Tbsp garlic minced
- 1 Tbsp butter melted, for greasing the pan
Instructions
- Preheat your oven to 450 degrees F. Generously grease your pan with butter (or oil) and place the pan in the oven as it preheats.
- In the bowl of your KitchenAid mixer, combine the eggs and milk (room temp), sourdough starter, flour and salt. Add the minced garlic.
- Mix just until the ingredients are combined, making sure not to over-mix.
- With gloves on, remove the popover pan from the oven and set on a hot plate. Pour the batter into the popover pan - fill each cavity 2/3 full. The last popover might have less batter for a smaller popover - that is OK.
- With gloves on, put the popover pan back in the oven. Bake for 20 minutes at 450; reduce the heat to 400 and bake an additional 5-8 minutes. Avoid opening the oven during this time.
- Popovers should be dark brown and tall when done. If you aren't sure if they are done, give them an extra minute or two to ensure they don't fall when removed from the oven.
- Serve fresh from the oven, with lots of butter.
Notes
- Feel free to use a muffin pan or mini muffin pan in lieu of a popover pan. Grease and preheat the same way. When filling, you want the batter to fill to the rim. Reduce the baking time to 15 minutes at 450 degrees F, then an additional 4-5 minutes at 400 degrees F.
- If you are using a popover pan, I highly recommend doubling the recipe - these popovers are delicious, you'll want more than a few.
- Experiment with your favorite flavors; roasted garlic or minced garlic are wonderful - nutmeg and black pepper would be great too. Or brush them with a simple butter & sugar mixture when cooling for a dessert popover.
Nutrition
Did you make this recipe? If so, please leave a comment, rate the recipe and be sure to tag me on Instagram!
Easy. Great flavor
So glad you enjoyed them!
Recipe looks very easy and I’m excited to try!
Two questions:
In your notes you say the fuller the better and to fill to the rim but in the recipe itself it says to fill them only 2/3s full. Which should we do?
Secondly, how many popovers will this recipe make?
Thank you!!
Hi! New to sourdough here! Does the discard have to be room temp? Or can I pull it out of the fridge and use immediately?
Does not have to be room temp!
These look so delectable and I am excited to try them! I have a family of 7 so I wanted to clarify before I start, how many popovers are considered a serving? I know we will all want more than one each.
Family of 6 here so I know that all too well! I considered “1” a serving. That way people can double or triple the recipe as needed.
Hi, generally when I use my sourdough discard for things like pancakes and waffles, I need to let it sit overnight to get the starter going. Do I not need to do this for the popover batter? Or is the sourdough more for the flavor than a leavener?
This is more for the flavor and to use up extra sourdough starter. Don’t worry about feeding it beforehand!