Festive Eggnog Sourdough Bread

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There’s something magical about the holiday season that brings out the baker in me. The scent of spices, the warmth of the oven, and the nostalgic flavors we only get to enjoy once a year. That’s why I created this Festive Eggnog Sourdough Bread—it’s my ode to cozy mornings, golden crusts, and the comforting richness of homemade eggnog. This loaf takes everything I love about sourdough and gives it a sweet, seasonal twist.

I’ve always found joy in experimenting with sourdough, but this recipe feels extra special. The subtle spice of nutmeg, creamy depth from eggnog, and that signature sourdough tang all mingle together in a way that’s just meant for the holidays. Whether it’s part of a Christmas morning breakfast or an edible gift wrapped in a tea towel, this bread is a true celebration of flavor and tradition.

Why You’ll Love This Festive Eggnog Sourdough Bread

It’s not your average sourdough loaf—this one brings festive flair to the table. The eggnog makes the crumb extra soft and slightly sweet, while traditional spices like cinnamon and nutmeg add just the right amount of warmth. It’s ideal for toasting and slathering with butter, or turning into the most decadent French toast you’ll ever make. Plus, it keeps well, making it a perfect make-ahead option for busy holiday mornings.

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What Kind of Eggnog Should I Use?

You can use store-bought or homemade eggnog, but I prefer one that’s rich and full-bodied without being overly sweet. Look for versions that use real dairy and spices if you’re buying it. If you’re making your own, all the better—just be sure it’s fully chilled before using in the dough. The eggnog replaces part of the water in a typical sourdough recipe, so it’s important it’s not too thin or watery.

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Options for Substitutions

No eggnog? You can swap it with a mix of whole milk and a splash of cream, plus a pinch of nutmeg and cinnamon to mimic the flavor. Plant-based eggnog also works beautifully if you want a dairy-free version—just check that it’s unsweetened or reduce sugar elsewhere in the recipe. For added sweetness, consider mixing in a handful of golden raisins or chopped dried cranberries before the final shaping.

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Ingredients for this Festive Eggnog Sourdough Bread

• Active sourdough starter – This is the heart of the recipe, giving the bread its rise and characteristic tang. Make sure it’s bubbly and recently fed for best results.
• Unbleached bread flour – Provides the right protein structure for that chewy crumb and crispy crust.
• All-purpose flour – Softens the crumb a bit, balancing the structure with a slightly tender bite.
• Eggnog – The seasonal star of the show, it replaces water in the dough and brings richness, sweetness, and warm holiday spices.
• Honey – Adds a subtle sweetness and helps to brown the crust.
• Salt – Enhances flavor and strengthens the dough.
• Ground nutmeg – A classic eggnog spice that deepens the festive flavor.
• Ground cinnamon (optional) – For an extra cozy aroma and a hint of spice.

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Step 1: Mix the Dough

In a large mixing bowl, whisk together the eggnog and sourdough starter until well combined. Add the bread flour, all-purpose flour, honey, salt, nutmeg, and cinnamon. Mix until no dry patches remain. The dough will be shaggy but should hold together.

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Step 2: Rest (Autolyse)

Cover the bowl with a damp towel and let the dough rest for 30 to 45 minutes. This gives the flour time to absorb the liquid and helps gluten begin to develop naturally.

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Step 3: Stretch and Folds

Perform a series of stretch-and-folds every 30 minutes for the next 2 hours. To do this, grab a portion of the dough, stretch it upward, and fold it back over itself. Rotate the bowl and repeat 3–4 more times per session. This strengthens the dough and builds structure.

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Step 4: Bulk Fermentation

Cover the dough and let it rise at room temperature (around 70–75°F) for 4 to 6 hours, or until it has doubled in size. If your kitchen is cooler, it may take longer.

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Step 5: Shape the Dough

Gently turn the dough onto a lightly floured surface. Shape it into a round boule or an oval batard, depending on your proofing basket. Be careful not to deflate it too much.

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Step 6: Cold Proof

Place the shaped dough seam-side up into a well-floured proofing basket. Cover and refrigerate for 8 to 12 hours (or overnight). This slow fermentation develops flavor and improves texture.

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Step 7: Score and Bake

Preheat your oven to 475°F (245°C) with a Dutch oven inside. Once hot, carefully remove the dough from the fridge, flip it onto parchment paper, and score the top with a lame or sharp knife. Transfer it into the Dutch oven, cover with the lid, and bake for 20 minutes. Remove the lid and bake for another 20–25 minutes, until deep golden brown.

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Step 8: Cool Before Slicing

Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing. This ensures the crumb finishes setting and doesn’t become gummy.

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How Long to Prepare Festive Eggnog Sourdough Bread

Active Preparation Time: The hands-on work is around 30–45 minutes, which includes mixing, stretching, shaping, and scoring the dough. The steps are simple but spaced out, allowing you to multitask or relax in between.

Total Time with Fermentation: Including bulk fermentation and cold proofing, the entire process takes approximately 20–24 hours from start to finish. This long fermentation is what develops the sourdough’s flavor and texture—definitely worth the wait!

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Tips for Perfect Festive Eggnog Sourdough Bread

• Use a mature, active starter that’s been recently fed.
• Make sure your eggnog is cold before mixing—it slows fermentation slightly for better flavor.
• Don’t skip the cold proof! It adds structure and deepens the crust color.
• If your dough feels too sticky, wet your hands instead of adding flour.
• Preheat your Dutch oven to get that initial steam burst for a dramatic oven spring.

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Watch Out for These Mistakes While Cooking

• Underfermentation: If your dough hasn’t doubled during bulk fermentation, give it more time—even a few extra hours if needed.
• Overproofing in the fridge: More than 14 hours cold proof can lead to a weaker rise.
• Scoring too shallow or too deep: A sharp razor and confident cuts work best.
• Cutting too early: Letting the bread cool fully before slicing prevents a gummy interior.
• Using sweetened eggnog: This can make your loaf too sweet and affect the rise. Use unsweetened or adjust honey accordingly.

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What to Serve With Festive Eggnog Sourdough Bread?

1. Cinnamon Honey Butter

A perfect spread for bringing out the warm spice notes already in the bread.

2. Brie or Camembert Cheese

The creaminess of soft cheeses complements the slight tang and sweet undertones.

3. Holiday Ham

Use slices for the ultimate leftover sandwich—savory meets sweet in every bite.

4. Mulled Wine or Spiced Cider

Enjoy toasted slices alongside a festive beverage for a cozy snack.

5. French Toast

This bread turns into the richest, most flavorful French toast—ideal for Christmas morning.

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Storage Instructions

Room Temperature: Store the loaf in a paper bag or wrapped in a tea towel for up to 2 days to maintain the crust. Avoid plastic, which makes the crust soft.

Freezer: Slice the cooled bread and freeze in a zip-top bag for up to 2 months. Toast straight from frozen when needed.

Reheating: Toast slices or warm a whole loaf in a 350°F oven for 10–12 minutes if it’s gone slightly stale.

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Estimated Nutrition (per slice, approx. 1/12 of loaf)

• Calories: 180 kcal
• Carbohydrates: 34g
• Protein: 5g
• Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 10mg
• Sodium: 220mg
• Fiber: 1g
• Sugar: 4g

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Frequently Asked Questions

How sour is the bread?

The eggnog softens the tang, making this a mildly sour loaf with more sweetness and spice than sharpness.

Can I make it without a Dutch oven?

Yes, bake on a pizza stone with a tray of hot water underneath for steam, but the crust won’t be quite as crispy.

Can I use discard instead of active starter?

Not for this recipe. You need an active starter to properly ferment the dough and give it structure.

Is this bread sweet or savory?

It leans slightly sweet due to the eggnog and honey but still works wonderfully with savory toppings like cheese or ham.

Can I make this gluten-free?

Sourdough needs gluten to develop structure, so this specific recipe won’t translate well to gluten-free flour. However, gluten-free sourdough recipes are available with adapted techniques.

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Conclusion

This Festive Eggnog Sourdough Bread is a beautiful balance of tradition and holiday cheer. It offers the satisfaction of homemade sourdough with a seasonal twist that makes it feel extra special. Whether you’re baking it for a celebration, sharing it as a gift, or simply enjoying a slice with coffee on a cold morning, this bread brings warmth to every bite. Try it once, and it might just become a new holiday tradition in your kitchen.

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