Honey Walnut Sourdough Recipe (Soft, Sweet & Crunchy!) 2026

This honey walnut sourdough bread recipe is here to transform your baking experience with its sweet, nutty goodness and warm spices. In today’s article, you’ll not only learn how to create this delightful loaf but also discover the science behind sourdough techniques that make it rise to bakery level standards. Your taste buds are in for a sweet and nutty surprise.

Table of Contents

Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

Bread Flour – Bread flour is best when it comes to making sourdough bread. The higher protein percentage in flour gives the dough its strength so that it can rise to great heights and give you the best results. Some home bakers use white flour/all-purpose, whole wheat flour, spelt flour, or even rye sourdough, but bread flour gives me the best results.
Honey – Using honey in this recipe not only slightly sweetens your sourdough bread, but it also makes your crumb extra chewy! Since honey is a sugar, be aware that your fermentation process can be faster than what you are typically used to. This loaf will also lead to a more dark brown exterior after baking. You can use any type of honey (that is, store-bought, local, wildflower, clove, raw), however, the darker honeys (local, wildflower, raw) will give a greater depth in flavor.
Walnuts – To reduce the naturally bitter flavor of walnuts, I like to toast them, but this step is optional. You can also swap the crunchy walnuts for chopped pecans, almonds, pistachios, or any other nut or nut mix you have on hand. I’m even thinking of adding walnuts tothis cranberry breadto see how much of an upgrade cranberry walnut bread really is.
Cinnamon – I love the way cinnamon compliments the honey and walnuts in this sourdough bread recipe, however, keep in mind, cinnamon naturally slows yeast activity. So, be prepared for a slightly longer bulk fermentation.

Baking Time For Honey Walnut Sourdough:

DAY 1
Time	Process
9:30 AM	Mix the dough
10:00 – 11:30 AM	Perform stretch and folds, Add mix-ins
11:30 – 6:30 AM	Bulk fermentation
6:30 PM	Preshape
7:00 PM	Shape & Cold proof
DAY 2
9:30 AM	Bake

How to Make Sourdough Honey Walnut Sourdough Bread

Mix dough ingredients in a large bowl. Cover and let it rest for at least 30 minutes.

2. Perform 4 sets of stretch and folds with 30 minutes of rest in between each round.

3. Cover the dough during each resting period. Add the toasted walnuts and cinnamon during the 2nd round of stretch and folds.

4. Let the dough rise completely in a warm place for bulk fermentation.

5. Once risen, preshape the dough, cover and let rest for 30 minutes.

6. Shape the dough into a boule or batard and place it into a prepared banneton basket. Cover and cold proof the dough for at least 8 hours.

7. The following day, place the dough on a piece of parchment paper, score and bake.

8. Allow the loaf to cool to room temperature before slicing. Enjoy!

How to Serve:

Simple & Classic:

Sliced thick with salted butter melting on top
Toasted with a drizzle of extra honey
Plain slices to showcase the bread’s natural sweetness
Warmed in the oven and served with olive oil for dipping

How to Store:

Once your honey walnut sourdough bread has cooled, the way you store it plays a crucial role in preserving its delightful flavors and textures. Ideally, keep it on the counter for 2–3 days by wrapping it in a clean towel or placing it in a linen bread bag, ensuring the cut side is down. This method allows the crust to remain crisp and prevents excessive moisture, which can lead to mold. Unlike plastic, which traps humidity and softens that irresistible crust, natural materials support a perfect balance of texture and freshness.

Honey Walnut Sourdough Bread Recipe (Sweet, Nutty & Spiced)

For More Guidance:

Why You’ll Love This Recipe:

The crumb has bakery-level chewiness:

That’s the sweet spot of a great crumb, soft enough to melt in your mouth, but with just enough structure to give a satisfying chew. It’s the kind of texture that makes you pause midbite and think, This recipe achieves that coveted bakery level chewiness through a carefully crafted blend of ingredients and optimal kneading techniques, creating an irresistible experience with every bite.

A baking schedule that works with yours:

This recipe is designed to fit seamlessly into your lifestyle, allowing you to enjoy the delights of baking without feeling stressed. A baking schedule that works with yours, carefully planned to adjust your busy days and quiet weekends. You can whip up a delightful treat or meal during those short, Natural moments when inspiration strikes, or engage in a relaxed baking session when time allows.

Multi-layered flavor:

This recipe offers a multi layered flavor experience, where every ingredient plays a crucial role in building depth and richness. As you delve into dish, you’ll find the layers of spices that mingle perfectly, fresh herbs, and rich textures creating a blend that dances on your palate.

Frequently Asked Questions

Can I use regular yeast instead of sourdough starter?

While you can technically make honey walnut bread with commercial yeast, it won’t be true sourdough. The sourdough starter gives the bread its signature tangy flavor, chewy texture, and better digestibility. If you don’t have a starter, you can make one from scratch in about 5-7 days, or ask a friend/local bakery for some. Using instant yeast will create a different bread entirely—still delicious, but not sourdough.

Should I add the walnuts and honey during mixing or later?

Best practice: Add honey during the initial mix (it incorporates into the dough), but add walnuts during the stretch and fold process or lamination stage. Adding walnuts too early can interfere with gluten development. Toast the walnuts first for deeper flavor, let them cool completely, then fold them in gently during the shaping stage to avoid breaking them down too much.

How do I store Honey Walnut Sourdough and how long does it last?

Room temperature: Store in a bread box or paper bag for 2-3 days (cut side down on a cutting board works too) Refrigerator: Up to 1 week in an airtight container or plastic bag (may dry out slightly) Freezer: Slice first, then freeze in a freezer bag for up to 3 months

Warnings:

⚠️ Allergy Warnings:

Nut Allergies: This bread contains walnuts, a tree nut that can cause severe allergic reactions. Do not serve to anyone with nut allergies. Even trace amounts can be dangerous. Always inform guests that the bread contains walnuts.

Gluten Sensitivity: Sourdough bread contains wheat gluten. While the fermentation process breaks down some gluten and may be easier to digest for some people, it is NOT safe for those with celiac disease or severe gluten intolerance.

⚠️ Baking Safety:

Hot Oven & Steam Burns: Sourdough requires a very hot oven (450-500°F) and often steam. Use oven mitts and be extremely careful when adding water for steam or uncovering the Dutch oven—serious burns can occur from hot steam.

Dutch Oven Safety: The Dutch oven and lid become dangerously hot. Never touch with bare hands, and keep children and pets away from the oven area.

⚠️ Ingredient Cautions:

Raw Dough: Never eat raw sourdough dough. It contains uncooked flour which may harbor harmful bacteria like E. coli, and the fermentation process is not complete.

Honey for Infants: Do not feed this bread (or any honey-containing food) to babies under 12 months old. Honey can contain botulism spores that are dangerous for infants.

Walnut Choking Hazard: Large walnut pieces can be a choking hazard for young children. Chop walnuts finely if serving to small kids, or supervise closely.

⚠️ Storage & Mold:

Mold Risk: Honey attracts moisture, which can lead to faster mold growth. Check bread regularly for any signs of mold (fuzzy spots, discoloration, off smell). If you see mold, discard the entire loaf—mold roots spread beyond what’s visible.

Don’t Store in Plastic at Room Temperature: This traps moisture and encourages mold growth, especially with honey in the dough.

⚠️ Sourdough Starter:

Starter Contamination: If your sourdough starter smells like acetone, has pink or orange streaks, or has fuzzy mold, discard it immediately. A healthy starter smells sour/tangy but pleasant—not rotten or foul.