From the gooey caramel rivers to the shredded fresh apples and cozy apple cider spices in every slice, this Caramel Apple Cider Sourdough Bread is one of our most delightful autumn bakes. It's like your favorite caramel apple and a cup of warm cider had a sourdough baby, and it's chef's kiss good.
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This caramel apple loaf recipe is part of our cozy sourdough apple collection, including our Sourdough Apple Muffins and Apple Sourdough Bread. It's frugal and feels like a treat without breaking the bank. The thick caramel dip creates gorgeous swirls and adds moisture and sweetness without making the bread overly sugary.
Whether you're toasting it with butter or just enjoying a slice warm from the oven, this caramel apple sourdough loaf has quickly become one of our most-requested fall sourdough recipes. Some of the requests are from me. I won't admit to how many times I've eaten half a loaf of caramel apple sourdough Bread by myself, in one sitting.
If you're searching for a caramel apple bread recipe or a fall-inspired sourdough treat, this one checks allllll the boxes.
Starting with a Low Hydration Sourdough Bread dough for the base, we get moisture from the add-ins and create a flavorful loaf of caramel apple sourdough that you won't soon forget!
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💛 Why You'll Love This Recipe
- One-bowl method for fewer dishes. The dough comes together in a single bowl, making cleanup easier, and you don't need a mixer!
- Budget-friendly seasonal treat. Using affordable pantry staples like sourdough starter and just one apple, this caramel apple sourdough bread feels fancy but costs less than $3.50 total.
- Thick caramel = gooey success. We use caramel apple dip instead of syrup for perfect gooey pockets that stay in place instead of disappearing into the dough.
🛒 Ingredients
- Bread Flour. This is the foundation of your dough and provides the protein needed for structure and chew. Don't have any on hand? Make your own bread flour at home using a simple blend!
- Active Sourdough Starter. "Active" means it's been recently fed and is bubbly, risen, and ready to leaven your dough.
- Shredded Apple. You'll need just one medium apple, no peeling required! The apple adds natural sweetness and moisture. Make sure to save some apples for our Cherry Apple Crisp.
- Apple Cider Drink Mix. A budget-friendly way to pack in cozy fall flavor. We use the same kind in our Apple Cider Cupcakes with Caramel Frosting and Caramel Apple Cider Cookies. Look for it near the tea and cocoa, or grab a box from Dollar Tree!
- Caramel Apple Dip. This isn't caramel syrup. Use the thick, gooey kind sold in the produce section for dipping apples. It holds up to baking, creates beautiful caramel swirls, and adds moisture without making the loaf runny. (Note: I haven't tested this recipe with thinner syrups or my 10 Minute Salted Caramel Sauce yet.)
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Spiced upgrade: Add ½ teaspoon ground cinnamon and a pinch of nutmeg along with the apple cider mix for extra fall spice.
Apple variety: Use tart apples like Granny Smith for a more pronounced apple flavor, or sweeter ones like Fuji or Honeycrisp for a mellow result.
🥣 Recipe Add-Ins
Want to make this caramel apple sourdough your own? Here are some fun mix-in ideas:
- Chopped nuts: Try ½ cup of pecans or walnuts for added crunch and warmth.
- Cinnamon chips or caramel bits: Fold in ⅓ cup for extra pockets of sweet goodness. I've seen readers use those individually wrapped caramel candy squares with great success, though I have no tried it personally.
- Diced dried apples or raisins: Add chewiness and a richer apple flavor, perfect for fall snacking.
💰 Budget-Friendly Tips
Use seasonal produce: Apples are cheapest in fall, stock up, shred, and freeze for later loaves.
Drink mix savings: Dollar Tree or store brands often carry cider packets cheaper than name brands.
Don't overbuy: This caramel apple sourdough recipe only uses one apple and ½ cup caramel dip, no need to waste a whole bag of apples, but more apples mean you can enjoy the remaining dip.
🥄 Instructions for Caramel Apple Sourdough Bread
Step 1: In a large bowl, combine the bread flour, sourdough starter, and water. (Image 1) Mix until fully combined. (Image 2) Cover and let rest for 30 minutes (autolyze).
Step 2: Add the salt, then perform a set of stretch and folds by lifting and folding the dough over itself, turning the bowl each time, for 4 folds total. Rest for 30-40 minutes.
Step 3: Add the apple cider drink mix and shredded apple (Image 3) during the second round of stretch and folds. Mix gently to incorporate. Rest again. (Image 4)
Step 4: Perform two more stretch and folds 30-40 minutes apart. Then let the dough rise, covered, for 2-3 hours. It won't rise much, but that's okay! (Image 5)
Step 5: On a floured surface, stretch the dough gently into a rectangle. Spoon half the caramel dip across the top. (Image 6) Fold the dough in half, then spoon the rest on and fold again. (Image 7) Fold in half again. (Image 8). Shape the dough by folding and gently tucking the ends under. Seal if you can.
Note, if you try to put caramel on top of the third fold (the one that makes it look like a triangle), it will make it nearly impossible to seal and close your dough when you shape it. (As seen in Image 9).
Step 5: Place the shaped dough seam-side up in a floured banneton or bowl. Cover and refrigerate overnight (8-12 hours).
Step 6: The Next Day- Preheat oven to 475°F with your Dutch oven inside.
Step 7: Flip the dough onto parchment, score the top (Image 10), and transfer to the hot Dutch oven. (Image 11). Bake covered for 25 minutes, then uncovered for 20 more, or until the crust is deep golden and the internal temp is 200-210°F. (Image 12).
Step 8: Let cool completely before slicing so the caramel can set. This usually takes 3+ hours.
Slice, serve, and enjoy!
👩🏻🍳 Expert Tips
- Don't skip the cold proof. It makes the dough easier to handle and gives better oven spring.
- Use parchment or a silicone sling. The caramel can bubble out, and parchment helps prevent sticking and burning.
- Let it cool completely. Cutting too soon can make the bread gummy and messy. Once cool, the caramel holds together better.
- Expect some mess. This dough is wet and sticky due to the caramel and apple, and that's normal! Work gently and flour your hands and surface as needed.
❄️ Storage
Room Temperature: Store the fully cooled loaf of caramel apple sourdough in a bread bag or wrapped in foil at room temp for up to 2 days. Because of the caramel and fruit, it won't last as long as a plain sourdough loaf.
Refrigerator: For longer freshness, store it in the fridge wrapped tightly. Just note the crust may soften a bit, reheat slices in a toaster or oven to crisp it back up.
Freezer: This loaf freezes beautifully! Slice it first, then wrap individual pieces in plastic wrap and store in a freezer-safe bag for up to 3 months. Great for quick snacks or desserts later.
🥗 Side Dishes or Pairing Ideas
This caramel apple sourdough bread is perfect served warm with a smear of butter or cream cheese spread, paired with a hot cup of coffee, cider, or tea for breakfast. It also makes a wonderful dessert when topped with vanilla ice cream or a dollop of whipped cream.
- Caramel Apple Cider CookiesRecipe $5.34 / Serving $0.22
- Crockpot Apple Cider RecipeRecipe $3.98 / Serving $0.40
- 10 Minute Salted Caramel SauceRecipe $2.02 / Serving $0.25
- Apple Jelly (for Canning)Recipe $7.13/ Half-Pint $1.46
❓ Caramel Apple Sourdough FAQs
Not recommended. Thinner sauces tend to melt into the dough and disappear. The thick caramel dip holds its shape and creates those signature gooey swirls.
Nope! You can leave the skin on. It softens during baking and adds to the rustic charm of the loaf.
That's totally normal for this recipe. The moisture from the apples and caramel weighs it down a bit, but the oven spring during baking makes up for it.
Surprisingly, no. The caramel adds just enough sweetness without overpowering the tang of the sourdough. It's balanced and very snackable!
It's best not to. The apple should be no more than 150g (about 1 medium apple). Adding more will throw off the moisture balance and can lead to a gummy or underbaked loaf. This amount gives you great apple flavor without compromising the structure of the bread. Make sure to measure the apple before adding it to the dough!
🍽️ More Recipes You'll Love
- Sourdough Peach CobblerRecipe $5.77 / Serving $0.72
- Peach Sourdough BreadRecipe $4.05 / Serving $0.25
- Sourdough Peach Coffee CakeRecipe $3.68 / Serving $0.46
- Sourdough Banana BreadRecipe $4.64 / Serving $0.46
🐝 If you tried this Caramel Apple Sourdough Bread, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Caramel Apple Cider Sourdough Bread
Equipment
- Silicone Bread Sling *or parchment paper
Ingredients
Dough
- 500 g bread flour - ($0.86)
- 300 g water - ($0.00)
- 150 g active sourdough starter - ($0.14)
- 10 g salt - ($0.01)
Add-In
- 150 g apple, shredded, about 1 medium - ($0.86)
- 1 packet apple cider drink mix - ($0.29)
- ½ cup caramel apple dip, thick style - ($1.33)
Instructions
- Mix and autolyse. In a large bowl, combine the bread flour, water, and sourdough starter until fully mixed. Cover and rest for 30 minutes.
- Add salt and fold. Sprinkle the salt over the dough. Perform 4 stretch-and-folds, turning the bowl between folds. Cover and rest 30 to 40 minutes.
- Add apples and cider mix. During the second round of stretch-and-folds, gently incorporate the shredded apple and apple cider drink mix. Rest again for 30 to 40 minutes.
- Bulk ferment. Perform two more stretch-and-folds, spaced 30 to 40 minutes apart. Cover and let the dough rest for 2 to 3 hours. Minimal rise is expected.
- Laminate with caramel. Turn the dough onto a lightly floured surface and gently stretch into a rectangle. Spoon half of the caramel dip over the dough and fold in half. Add the remaining caramel, fold again, then fold once more to shape. Tuck the ends under and seal gently.
- Cold proof. Place the dough seam-side up in a floured banneton or bowl. Cover and refrigerate for 8 to 12 hours.
- Bake. Preheat the oven to 475°F with a Dutch oven inside. Turn the dough onto parchment, score the top, and transfer to the hot Dutch oven. Bake covered for 25 minutes, then uncovered for 20 minutes, until deeply golden and the internal temperature reaches 200 to 210°F.
- Cool. Allow the loaf to cool completely before slicing, at least 3 hours, so the caramel can set.
Notes
- Apple choice. Firm apples like Granny Smith or Fuji work best to prevent excess moisture.
- Measurement accuracy. Exceeding 150 grams of apple can throw off hydration and affect bake quality.
- Flour for shaping. Use rice flour for the proofing basket and bread flour for shaping to prevent sticking.
- Scoring tip. High moisture dough may score better after 5 to 10 minutes of baking, then re-score quickly.
- Storage. Store cooled bread at room temperature for up to 2 days, refrigerate up to 5 days, or freeze sliced up to 3 months. Toast to refresh.
Nutritional Information
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Lora G says
I have made this recipe twice now and I am really struggling. I didnt have the apple cider mix so i made my own with the link you provided. The dough is absolutely gross my the time I am on my thired stretch and fold. Wet and really gross. I drained the excess liquid and dusted with more flour but i cant seem to get it right. Help!
Nicole Durham says
Thanks so much for trying the recipe again! If the dough is turning wet and messy by the third fold, it’s usually from extra moisture in the apples or from the sugars in the cider mix. Try squeezing the shredded apples in a paper towel before adding them, and reduce the liquid in your homemade cider mix so it’s more concentrated. You can also add 1–2 tablespoons of flour at the next fold to help balance things out. This dough is naturally on the wetter side, but it shouldn’t feel slimy. Those adjustments should help it behave much better! And if it’s still giving you trouble, try reserving the cider mix until the final shaping.
FSethman says
Can I use sourdough discard instead of active starter?
Nicole Durham says
Yes, you can
Brenda says
Can I replace the water with apple cider and omit the apple cider drink mix?
Nicole Durham says
The acid and sugars in the juice will cause the dough to behave differently. I wouldn't recommend swapping more than half the water with cider if doing so. So it'd be half water and half cider instead of water and a packet.
That said just using the cider won't be enough to give a strong apple cider flavor to the dough. The flavor is more intense when using the packet because it's concentrated.
So yes cider can be used, but only as half liquid, and be prepared for less cider flavor as a result.
Nicole Durham says
You can never go wrong with a classic flavor duo like caramel and apples, but when you add sourdough into the mix, it gets an upgrade you didn't know you needed!