My Sourdough Discard Ciabatta Rolls are everything a roll should be: light, airy, chewy, and golden-edged in all the right places.
And yes, I said discard. That sad jar of sourdough starter you've been guilt-feeding every week? It's about to pull its weight. I use it for flavor and pair it with a little yeast so you actually get a reliable rise without having to wait 24-48 hours for a bulk fermentation!
If you've been chasing that classic ciabatta texture, this is the recipe for you. It's simple, deeply satisfying, and wildly versatile. Sandwiches, soup-dipping, or just ripping into one while it's still warm because you earned it.
Why you'll love this recipe
That discard in your fridge is begging to be used, and this is its moment. These rolls give it a job and make you look like you really know what you're doing.
The texture is incredible: crisp on the outside, chewy on the inside, and full of those big, irregular air pockets that scream I made this from scratch. Plus, they're super versatile. Sandwiches, soups, charcuterie boards, or just eaten warm over the sink — we don't judge here.
The sourdough discard adds a subtle tang that store-bought rolls just can't compete with. It's flavor you actually earned.
And because we're using a little yeast alongside the discard, the rise is reliable every single time. Self-taught bakers deserve consistent results too.
Hint: if you love these rolls, then you definitely need to try my Sourdough Discard Sandwich Bread, my sourdough discard crescent rolls, and my Sourdough Discard Garlic Butter Dinner Rolls!
Best seasons, holidays, and occasions for this recipe
These are a fall and winter staple; nothing pairs better with a big pot of soup than a fresh, chewy ciabatta roll. Cozy season practically demands them.
Thanksgiving and Christmas are obvious wins here. They hold up beautifully next to all the heavy hitters on the table and give your bread basket a serious upgrade.
But don't sleep on summer! These rolls were made for cookout season. They're sturdy enough to hold up to all the saucy, juicy, messy things you're throwing on the grill without falling apart on you.
Chicken sandwiches, especially. A crispy chicken thigh, some slaw, a swipe of something spicy, all on a homemade sourdough ciabatta roll... heaven on Earth.
They're also perfect for game day spreads. Mini sandwiches, sliders, and dipping into queso, ciabatta rolls are the unsung heroes of football food.
Easter and spring brunches love a good roll moment too. Serve them alongside an egg bake or a big salad, and suddenly you're the host everyone talks about.
Soup season doesn't care what month it is. Any rainy, gray, "I don't want to leave the house" day is the right day for these.
Jump to:
Ingredients
- bread flour
- sourdough discard
- warm water
- fine sea salt
- instant yeast (or active dry yeast, proofed)
- olive oil
See recipe card for quantities.
Ingredient notes
- Bread flour: Gives structure and helps create that chewy ciabatta texture. You can use all-purpose, but the rolls will be slightly softer.
- Sourdough discard: Adds depth of flavor without needing a fully active starter. Use unfed discard straight from the fridge.
- Yeast: A small amount ensures a consistent rise. If using active dry yeast, proof it in warm water before mixing.
- Olive oil: Adds a touch of richness and softness to the crumb.
Four-Step Overview
Note: I bake by weight for accuracy. Cup/tbsp/tsp measurements are approximate and may vary depending on how you scoop.
Step 1: Mix: Combine into a shaggy, wet dough.
Step 2: Fold: Perform stretch and folds until smooth.
Step 3: Cut: Coat EVERYTHING with flour!!! Then gently stretch and cut into rolls.
Step 4: Bake: Steam bake until golden and crisp (this can take up to 30 mins depending on the oven so just keep an eye on color!).
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Substitutions
Flour: All-purpose flour can be used instead of bread flour for a slightly softer texture.
Olive oil: Use any neutral oil if needed.
Yeast: Active dry yeast works—just proof it before using.
Variations
Herb Rolls: Add 1 tablespoon chopped fresh rosemary or thyme to the dough.
Garlic: Mix in 2–3 cloves of finely minced garlic for a savory twist.
Olive: Fold in chopped olives during the first stretch and fold.
Equipment
- Large mixing bowl (or stand mixer with a dough hook)
- Bench scraper
- Parchment paper
- Baking sheet
- Metal baking pan (for steam)
Storage
Store leftover rolls in an airtight container at room temperature for up to 2 days.
For longer storage, freeze the rolls once cooled. Reheat in the oven to bring back the crisp crust.
Audrey's Tip
Embrace the mess: Ciabatta dough is supposed to feel very wet and a little unruly. Adding too much flour will make the rolls dense instead of airy, so trust the process and use flour only on the surface...not in the dough.
FAQ
Ciabatta dough is meant to be high hydration. That’s what creates the airy crumb.
Yes, you can do the bulk rise in the fridge overnight for deeper flavor.
This usually comes from over-handling the dough or adding too much flour.
Related
Looking for other recipes like this? Try these:
Sourdough Discard Ciabatta rolls
Equipment
- Large mixing bowl (or stand mixer with dough hook attachment)
- Bench scraper
- Parchment Paper
- Baking sheet
- Metal baking pan (for steam)
Ingredients
- 500 g bread flour
- 120 g sourdough discard
- 400 g warm water
- 10 g fine sea salt 1 ¾ teaspoons
- 5 g instant yeast or active dry yeast proofed (1 ½ teaspoons)
- 15 g olive oil 1 tablespoon
Instructions
- Mix the dough: In a large bowl, combine the flour, salt, and yeast. Add the warm water, sourdough discard, and olive oil, then mix until a shaggy, very wet dough forms.
- Rest: Cover and let the dough rest for 30 minutes.
- Stretch and fold: With wet hands, perform a set of stretch and folds. Cover and rest for 30 minutes, then repeat 2–3 more times until the dough becomes smoother and more elastic.
- Bulk rise: Cover and let the dough rise at room temperature for 1–2 hours, until puffy and jiggly.
- Shape: Turn the dough out onto a heavily floured surface. Then dust both your hands AND the dough with flour. Gently stretch it into a rectangle without deflating, then use a bench scraper to cut it into 8 rolls.
- Final rest: Transfer to a parchment-lined baking sheet and let rest for 30–45 minutes while the oven preheats.
- Bake: Preheat oven to 450°F with a metal pan on the bottom rack. When ready to bake, carefully pour 1 cup of hot water into the pan to create steam, then bake the rolls for 20-25 minutes or until golden brown.
- Cool: Let the rolls cool before slicing to allow the crumb to set.
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