I remember the first time I made Sourdough Stromboli—it was a win for a busy weeknight when I needed a crowd-pleasing dinner that felt special without the stress. Packed with rich flavors and easy to customize, this recipe quickly became my go-to for game days and family meals. Trust me, it’s simpler than it looks, and the flavor is absolutely worth it.
If you’re like me, juggling a busy schedule and craving a flavorful, hearty dish to satisfy hungry family or friends, this Sourdough Stromboli is your answer. It’s a perfect crowd-pleaser that’s versatile enough to adapt to your favorite fillings, yet straightforward enough for a beginner-friendly baking experience. The combination of tangy sourdough crust with a cheesy, savory filling makes this stromboli stand out as an easy, comforting dinner or an irresistible game-day snack.
Table of Contents
Why You’ll Love This Sourdough Stromboli Recipe
- This recipe provides a complete, foolproof guide with clear, step-by-step photos that build your confidence along the way.
- It offers plenty of tips for long fermentation that boosts flavor plus quicker options when time is tight.
- Followed closely, you’ll get a beautifully golden, crisp crust every time—never soggy or underbaked.
- The filling is layered just right, so each bite delivers melty cheese, seasoned meats, and fragrant garlic butter perfectly balanced.
Sourdough Science Simplified: The Flavor & Health Perks
Sourdough’s magic comes from its natural fermentation process, which adds a delightfully tangy depth of flavor you just can’t get with regular yeast. This slow fermentation also breaks down some of the gluten, making the bread easier to digest. It’s a simple way to elevate your stromboli while enjoying a little extra digestive comfort.
Choosing Your Ingredients
Ingredient quality really matters here since it shines through in every bite. For the meats, opt for deli slices that aren’t too greasy to avoid sogginess. Mozzarella is a classic, but don’t hesitate to experiment with good melting cheeses like provolone for variety. A flavorful garlic powder adds that extra dimension to the butter wash, so choose one that’s fresh and aromatic.
Ingredients for Sourdough Stromboli
For the Sourdough Dough
- 1/4 cup butter (softened or coconut oil, 56 grams)
- 1 tablespoon honey or sugar (21 grams of honey or 12 grams of sugar)
- 1/2 tablespoon salt (8 grams)
- 1/2 cup active sourdough starter (113 grams)
- 1 1/4 cups water (295 grams)
- 4 cups all-purpose flour (560 grams)
For the Filling & Garlic Butter
- 6 tablespoons salted butter
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh parsley (minced)
- 1 cup shredded mozzarella cheese
- 8 slices smoked turkey deli slices (or smoked turkey bacon)
- 24 slices beef salami
- 28 slices beef pepperoni
- Parmesan block (grated, to garnish; optional)
Essential Equipment
- Stand mixer with dough hook attachment: Makes kneading dough easier and more consistent.
- Baking sheet: Holds your stromboli securely while baking.
- Parchment paper: Prevents sticking and simplifies cleanup.
- Rolling pin: Helps roll out dough evenly to the right size and thickness.
- Dough scraper: Useful for handling and shaping sticky dough.
- Small bowl: Perfect for mixing the garlic butter brush.
How to Make the Best Sourdough Stromboli
1. Making the Sourdough Dough
- Mix dough ingredients: With a fed, active sourdough starter, add all dough ingredients into your stand mixer fitted with a dough hook.
- Knead thoroughly: Knead for about 10 minutes until the dough is smooth, stretchy, and passes the windowpane test.
- Let it rise: Cover and let the dough rise for 10-12 hours in a warm place until it’s doubled in size.
2. Assembling the Stromboli
- Preheat the oven: Set it to 350 degrees. Melt the butter in a small bowl and stir in garlic powder and parsley; set aside.
- Roll out the dough: On a lightly floured surface, roll the dough into a 14” x 12” rectangle, dusting with flour as needed. Brush with some garlic butter.
- Add cheese and meats: Sprinkle shredded mozzarella evenly, leaving 2 inches clear on sides and 1 inch on top and bottom. Layer all meats over the cheese.
- Roll and seal: Starting from a long edge, roll the dough over the filling, tuck the ends, and pinch closed tightly. For make-ahead, wrap and refrigerate up to 15 hours.
3. Baking to Golden Perfection
- Prepare for baking: Place stromboli seam side down on parchment-lined baking sheet. Brush with remaining garlic butter.
- Bake: Cook for 25-30 minutes until golden and crispy.
- Finish and rest: Brush with remaining garlic butter after baking. Let cool 15 minutes, garnish with parmesan if desired, then slice and serve.
Tips for a Perfect Sourdough Stromboli
- Always leave a border of dough around the edges to avoid soggy bottoms.
- Pinch and pinch again to seal tightly and keep fillings from escaping while baking.
- If the dough feels too sticky, add a little flour; if too dry, add small amounts of water gradually.
- Slice with a serrated knife only after the stromboli has cooled to avoid squishing the filling.
Customizations & Filling Variations
| Variation Name | Cheese | Filling Suggestions |
|---|---|---|
| Classic | Mozzarella | Smoked turkey, beef salami, pepperoni |
| Vegetarian Supreme | Provolone | Spinach, mushrooms, bell peppers |
| Spicy Italian | Mozzarella & Parmesan | Spicy pepperoni, hot soppressata, crushed red pepper flakes |
Make-Ahead and Storage Instructions
Make-Ahead
Prepare and seal the stromboli up to the rolling stage, then wrap it tightly and refrigerate for up to 15 hours before baking. This is great for planning meals or entertaining.
Storage and Reheating
Store leftover cooked stromboli in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness—avoid microwaving as it softens the crust. Both baked and unbaked stromboli freeze well wrapped tightly; thaw before baking or reheating.
Frequently Asked Questions about Sourdough Stromboli
How do I know if my sourdough starter is active enough for this recipe?
Check if your starter passes the float test by dropping a spoonful into water; it should float. Also, look for bubbly, risen starter with a tangy aroma.
What are the best types of cheese for stromboli?
Mozzarella melts beautifully and offers gooey stretch. Provolone adds a sharper flavor. Mixing cheeses can create a richer filling.
Can I bake this on a pizza stone instead of a baking sheet?
Yes, a pizza stone can give an extra-crispy crust, but baking sheets provide more even heat distribution and are easier to handle for stromboli.
Can I make this with bread flour instead of all-purpose flour?
Bread flour is fine and can give more chew, but all-purpose flour works well to create a tender, soft crust.
How can I make a vegetarian or dairy-free version?
Use vegetable fillings like spinach and mushrooms, substitute dairy-free cheese, and swap butter for coconut oil or vegan margarine in the dough and garlic butter.
Enjoy Your Homemade Stromboli!
This Sourdough Stromboli is everything you want: crispy, cheesy, and bursting with your favorite savory fillings. It’s the kind of meal that brings comfort and joy with every bite. If you try this recipe, please leave a comment below telling me your favorite filling combos or questions you have.
Sourdough Stromboli
Ingredients
Equipment
Method
- Knead all dough ingredients in a stand mixer for about 10 minutes until smooth and stretchy, passing the windowpane test.
- Cover the dough and let it rise in a warm place for approximately 10-12 hours.
- Preheat the oven to 350 degrees F. In a small bowl, melt butter and combine it with garlic powder and parsley.
- On a floured surface, roll the dough into a 14” x 12” rectangle, then brush its surface with some of the prepared garlic butter.
- Evenly sprinkle mozzarella cheese, leaving a 1-2 inch border, and then layer all the meats across the center of the dough.
- Starting from a long edge, roll the dough completely, tucking and pinching the ends securely. The stromboli can be wrapped and refrigerated for up to 12-15 hours if preparing ahead.
- Place the stromboli seam-side down on a parchment-lined baking tray, brush with more garlic butter, and bake for 25-30 minutes until golden.
- Remove from the oven, brush with the remaining garlic butter, and let cool for about 15 minutes before slicing and serving; optionally garnish with grated parmesan.
