Best Sourdough Inclusions: From Sweet Swirls to Savory Folds

My First Inclusion Mishap (And Why I Kept Going Anyway)

The first time I added something extra to my sourdough dough, I thought I had it all figured out. I tossed in a handful of chopped jalapeños and shredded cheddar, feeling like a bread-baking rebel. What I got was a gooey, cheesy volcano that overflowed onto the bottom of my oven—and let’s just say my smoke alarm was less than impressed.

But once I sliced into that bubbly, golden loaf? Oh my stars. The flavor was unreal. Bold, tangy sourdough with spicy pops of jalapeño and melted cheddar pockets. I knew I’d stumbled onto something I had to keep chasing.

That happy mess is what kicked off my obsession with sourdough inclusions—those magical mix-ins that take your basic loaf and make it unforgettable. Whether you’re folding in roasted garlic, toasted seeds, dried fruit, or cozy swirls of cinnamon sugar, the best sourdough inclusions bring both flavor and texture to every single bite.

Over the years, I’ve tested (and taste-tested) dozens of combinations—some brilliant, some better left to the compost. This post pulls together everything I’ve learned into one big, flavorful hub. Whether you’re craving savory cheese bombs or sweet swirls of fruit and chocolate, I’ll walk you through the best sourdough inclusions to try—and how to add them like a pro.

If you’re ready to give your loaves a little personality, you’re in the right place. Let’s dive into the best sourdough inclusions for home bakers who love to experiment.

What Are Sourdough Inclusions (and Why I Swear by Them)?

If you’ve ever sliced into a warm loaf of sourdough and found a pocket of gooey cheese or a ribbon of cinnamon sugar running through the middle, congrats—you’ve experienced the joy of the best sourdough inclusions.

Sourdough inclusions are the flavorful add-ins folded right into your dough—think garlic, herbs, dried fruit, seeds, or even a swirl of chocolate. They’re what turn an everyday loaf into something crave-worthy. And let me tell you, once I started experimenting with the best sourdough inclusions, there was no going back.

A Shortcut to Big Flavor in Every Slice

What I love most about the best sourdough inclusions is how they instantly transform the flavor of a simple loaf. I can take my go-to 75% hydration dough and, with a handful of roasted garlic or shredded sharp cheddar, create something that tastes bakery-level—but still came out of my own oven.

And the best part? You don’t need to reinvent your base dough. With the best sourdough inclusions, you’re just building layers of flavor into what you already know and love. I first picked up this trick from King Arthur Baking, where they show how versatile a base dough can be when you work smart with your mix-ins. That lesson completely changed how I bake.

Whether it’s a swirl of cinnamon sugar, a pocket of roasted apple, or even a zingy lemon zest surprise, I keep coming back to the same idea: the best sourdough inclusions don’t just taste good—they make your bread exciting to slice into.

Savory, Sweet, Crunchy, Cheesy—They All Belong

To keep things fun (and organized!), I’ve divided this guide to the best sourdough inclusions into four flavor-packed categories:

• Savory: like Jalapeño Cheddar or Garlic Herb Sourdough
• Sweet & Fruity: such as Cinnamon Raisin or Lemon Blueberry Sourdough (Coming soon)
• Seeded & Spiced: like Everything Bagel Sourdough and Za’atar Sourdough (Coming soon)
• Seasonal Favorites: think Pumpkin Spice Sourdough (Coming soon), lavender honey, or apple pecan swirl

Every recipe in this series highlights how the best sourdough inclusions can change the character of your loaf—without changing your technique. From my own experience (and quite a few flour-dusted notebook pages), the real secret is using flavor intentionally and knowing when to add it.

So whether you’re just starting or you’ve been baking for years, I promise: these best sourdough inclusions are about to become your secret weapon.

Savory Sourdough Inclusions That Always Deliver

Let’s be honest—savory loaves are the ones that disappear fastest at my house. There’s something about biting into a slice of crusty sourdough and getting a melty hit of cheese or the mellow sweetness of roasted garlic that just makes it feel like comfort food on another level.

Savory additions are where some of the most flavorful sourdough mix-ins truly shine. Whether it’s melty pockets of sharp cheddar, fragrant sprigs of rosemary, or sweet caramelized onion tucked into each fold, savory sourdough add-ins are downright irresistible.

Cheeses That Melt Hearts: Can I Add Cheese to Sourdough Bread?

Cheese is one of the absolute best sourdough inclusions if you’re looking for richness and a wow factor. I’ve tried everything from smoked gouda to mozzarella pearls, and while each brings its own vibe, nothing beats the sharp, salty pop of cheddar. It bubbles up through the crust and creates the kind of golden, crispy edges that barely make it to the cooling rack.

But not all cheeses behave the same way. Melty varieties like mozzarella and fontina add moisture, while aged cheeses like parmesan or asiago stay firmer and create deeper flavor pockets. According to King Arthur Baking, adding cheese can throw off your dough’s hydration if you’re not careful—so I usually reduce the water in my recipe by about 5% when I’m using wetter cheeses.

📌 Pro tip: Keep cheese additions to about 20–30% of your total flour weight. Any more than that and your dough can get greasy or fall apart during shaping.

If you’re new to cheese as an inclusion, start with Jalapeño Cheddar Sourdough or Asiago Sun-Dried Tomato Sourdough (Coming soon). Both bring big flavor and predictable structure.

Bold Flavor Bombs: Garlic, Onion, and Herbs

Right behind cheese on my list of the best sourdough inclusions are the alliums—especially roasted garlic and caramelized onions. Roasted garlic cloves bring a sweet, mellow punch, while sautéed onions add earthy depth. Add a little thyme or rosemary, and you’ve got a loaf that smells like Thanksgiving stuffing (in the best way possible).

Fresh herbs like rosemary, oregano, and basil are excellent sourdough inclusions, especially when paired with strong cheeses or olives. I chop them fine and fold them in after the first stretch and fold, when the dough’s just starting to relax. The goal is to spread the flavor evenly without tearing the structure.

One of my go-to bakes in this category is Garlic Herb Sourdough. Golden, fragrant, and impossible to resist—it’s the kind of loaf that vanishes long before midday. If you’re feeling adventurous, try the Caramelized Onion Thyme Sourdough (Coming soon)—just be sure to let those onions cool before mixing them into the dough to avoid weakening the gluten.

From a flavor perspective, these are hands-down some of the best sourdough inclusions I’ve ever used. They’re rich, complex, and make your whole kitchen smell like magic.

Quick Recap of Savory Staples

Ingredient	Recommended % of Flour Weight	Hydration Tip
Cheese (hard or semi-soft)	20–30%	Reduce hydration by ~5%
Roasted Garlic	10–15%	No hydration change
Caramelized Onion	10–15%	Slight hydration bump if still moist
Herbs	2–5%	No major impact

You don’t need to use all these at once—sometimes the simplest combos make the biggest flavor statement. But once you start baking with these savory heroes, it’s easy to see why they’re among the best sourdough inclusions for home bakers who want flavor without fuss.

Sweet & Fruity Inclusions for Cozy Loaves

There’s just something magical about slicing into a sourdough loaf and finding chewy bits of fruit, bursts of citrus, or a ribbon of melted chocolate tucked inside. When I’m craving something cozy or want a loaf that doubles as dessert, I always turn to the sweet side of the best sourdough inclusions.

Sweet and fruity mix-ins are perfect for morning toast, gifting, or baking your way through the seasons. And if you’ve never tried cinnamon raisin sourdough fresh from your own oven? Trust me—you’re about to understand why it’s a classic.

Best Dried Fruit for Sourdough: Tips and Flavor Combos
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Dried fruit is one of the easiest and most forgiving of all the best sourdough inclusions. I usually soak raisins, cranberries, or chopped apricots in warm water (or orange juice!) for 10–15 minutes before mixing them in. It keeps them from pulling moisture out of the dough and helps prevent that weird dry-chewy texture nobody wants.

When it comes to how much to add, I follow the guidance I first read on Breadtopia: dried fruit should make up about 15–25% of the flour weight, depending on how bold you want the flavor. I usually lean closer to 20%—enough for every bite to get a little something, without overwhelming the dough.

Here are a few of my favorite dried fruit bakes from the best sourdough inclusions list:

• Cinnamon Raisin Sourdough — cozy, spiced, and toast-ready
• Cranberry Orange Sourdough — bright and tangy with a citrus twist
• Pistachio Cranberry Sourdough (Coming soon) — vibrant, flavorful, and made for holiday giving
• Fig Anise Sourdough (Coming soon)— earthy, elegant, and a little mysterious

When Chocolate and Cinnamon Belong in Bread

If you’re on the fence about chocolate in bread, let me just say: bake one loaf with dark chocolate chunks and tell me it’s not a revelation. Chocolate is hands-down one of the best sourdough inclusions, especially when paired with something tart like cherries or something creamy like vanilla bean.

I usually fold chocolate into the dough during lamination so it doesn’t melt too early or clump. Go with chocolate chunks, not chips—they melt better and have more cocoa flavor. And for something extra dreamy, I swirl in cinnamon sugar and butter for a gooey crumb you’ll want to eat warm with coffee.

Try these decadent combos from my collection of best sourdough inclusions:

• Chocolate Cherry Sourdough (Coming soon) — rich, tart, and addictive
• Cocoa Hazelnut Swirl Sourdough (Coming soon) — Nutella lovers, this one’s for you
• Pear & Dark Chocolate Sourdough (Coming soon)— tender, luscious, and effortlessly gourmet
• Vanilla Bean Almond Sourdough (Coming soon)— subtly sweet and buttery soft

📌 Pro tip: Chocolate is oily, so stick to 10–20% of flour weight max. And always chop it by hand—pre-cut chips tend to have stabilizers that don’t melt cleanly.

Quick Recap of Sweet & Fruity Add-Ins

Ingredient	Recommended % of Flour Weight	Hydration Tip
Dried Fruit	15–25%	Soak beforehand to avoid drying out dough
Chocolate	10–20%	Reduce water slightly to offset oils
Cinnamon Sugar	~5%	Add during shaping or lamination
Zests & Citrus Peel	2–5%	No hydration change needed

These sweet ingredients are some of the best sourdough inclusions because they hit that perfect balance—comforting, nostalgic, and always welcome at the breakfast table (or midnight snack session, let’s be real).

Seeded & Spiced Loaves with Big Crunch & Bigger Flavor

If you love a loaf with bite, texture, and serious flavor, this one’s for you. Some of the best sourdough inclusions I’ve ever baked with aren’t sweet or cheesy—they’re crunchy, toasty, and spiced just right.

Seeds and spices are low-maintenance, pantry-friendly, and incredibly versatile. They can be folded into the dough, sprinkled on top, or layered during lamination for maximum impact. And if you’ve never had a slice of everything bagel sourdough still warm from the oven? Oh friend, you are in for it.

Everything Bagel & Beyond

One of the best sourdough inclusions in my rotation is everything bagel seasoning. It’s salty, garlicky, and adds a perfectly bold, deli-style flavor that works for sandwiches, toast, and even savory French toast (yes, really).

The trick to using it? Timing. I mix in a little seasoning—just a tablespoon or two—into the dough itself and save most of it for the outer crust. Seeds like sesame, poppy, and flax can burn if you fold them inside too early, especially at high temps. To avoid bitter bites, I add them after bulk fermentation or roll them onto the surface just before final proof.

For the full-flavored experience, try the Everything Bagel Sourdough. It’s one of the best sourdough inclusions for folks who love a bagel but want that artisan sourdough crumb.

Other spice-forward favorites:

• Za’atar Sourdough (Coming soon) — bold, zesty, and a natural match for creamy hummus
• Turmeric Sesame Sourdough (Coming soon) — bright yellow crumb and anti-inflammatory perks
• Chili Garlic Sourdough (Coming soon) — bold heat with mellow roasted depth
• Flax & Sunflower Sourdough (Coming soon) — hearty, rustic, and great with soup

📌 Seed safety tip: Toast them gently before folding into dough. It deepens flavor and reduces bitterness.

Playing with Heat and Aromatics

Spices like cumin, coriander, fennel seed, and even smoked paprika can turn a mild loaf into something memorable. These warm, aromatic flavors are some of the best sourdough inclusions for bakers who love depth without sweetness.

I like to grind my spices fresh (or crush them lightly) so they bloom during baking. A pinch goes a long way—too much can overpower the natural tang of sourdough. I learned that the hard way when I dumped a tablespoon of mustard seed into a dough once and ended up with something that tasted like a hot dog bun gone rogue.

Start small and mix spices with compatible herbs or inclusions. Cumin + roasted corn = amazing. Fennel + fig? Total sleeper hit.

If you’re curious about the science of using spices in baking, Modernist Bread has a deep dive into balancing aromatic ingredients. It’s a goldmine for anyone ready to level up their flavor game.

Quick Recap of Seed & Spice Guidelines

Inclusion Type	Recommended % of Flour Weight	Best Practices
Everything Bagel Mix	3–5% (internal) + crust layer	Mix in late to avoid burning
Seeds (flax, sesame, poppy)	10–20%	Toast before use, reduce hydration slightly
Ground Spices	0.5–1%	Bloom in oil or crush just before adding
Whole Spices (like cumin or fennel)	1–2%	Use sparingly, fold in gently

When it comes to building flavor without overpowering your dough, these are some of the best sourdough inclusions you can use. They’re bold, reliable, and wildly customizable—plus they turn your crust into the tastiest part of the loaf.

Seasonal & Festive Inclusions You’ll Bake on Repeat

One of the reasons I love baking with the best sourdough inclusions is how naturally they follow the rhythm of the seasons. In the fall, I’m all about apple, cinnamon, and toasted nuts. Come spring, give me lemon zest, lavender, and anything that smells like fresh herbs on a warm day.

Some of the best sourdough inclusions I’ve created started as “what do I do with this leftover ingredient?” moments—like a scoop of pumpkin purée or a few squishy strawberries from the fridge. Sourdough happens to be the perfect canvas for showcasing seasonal ingredients at their peak.

To make it even easier to dream up your next bake, I’ve included an interactive Flavor Picker tool below. Scroll past the seasonal inspiration for the full code snippet you can use or share!

Fall & Winter Warmers: Cozy Loaves for Chilly Days

Fall flavors are basically made for sourdough. Warming spices like cinnamon, nutmeg, and clove pair beautifully with naturally tangy dough. Add some chopped apple or a swirl of pumpkin and you’ve got one of the best sourdough inclusions for cozying up next to a fire (or just your kitchen heater).

Favorites in this category:

• Pumpkin Spice Sourdough (Coming soon)
• Apple Pecan Swirl Sourdough (Coming soon)
• Cinnamon Swirl Sourdough (Coming soon)
• Chestnut Honey Sourdough (Coming soon)

I usually increase hydration by 2–5% with pumpkin or apple-based doughs since they add moisture—but keep the structure soft and chewy.

Spring & Summer Stars: Light, Bright, and Herbaceous

Once berries hit the market and herbs start growing like weeds, I shift into brighter loaves. The best sourdough inclusions for spring and summer are often delicate—think lemon zest, fresh thyme, or juicy strawberries folded in just before shaping.

Try these:

• Strawberry Basil Sourdough (Coming soon)
• Lemon Blueberry Sourdough (Coming soon)
• Lavender Honey Sourdough (Coming soon)
• Orange Cardamom Sourdough (Coming soon)

Pro tip: For juicy fruits, keep it under 15% of the flour weight or freeze the fruit slightly so it holds its shape better during bulk fermentation.

Interactive Seasonal Flavor Picker

Use this interactive tool to explore the best sourdough inclusions by season. Select a season and get ingredient ideas + links to matching recipes:

These seasonal options are some of the best sourdough inclusions I turn to again and again—because nothing beats the feeling of matching your loaf to the flavors outside your kitchen window.

How Much Is Too Much? Ratios, Timing & Hydration Tips

📊 Hydration % vs. Dough Strength

Select an inclusion to visualize how it affects hydration and dough strength.

📈 This interactive chart helps visualize how different sourdough inclusions affect dough hydration and strength. Adjust for cheese, seeds, juicy fruits, and more.

The secret to mastering the best sourdough inclusions isn’t just what you fold in—it’s how much, and when. Trust me, I’ve overstuffed enough loaves to know that even the most delicious mix-in can wreck your crumb if it’s not balanced properly.

This section breaks down the science-y stuff in an easy, baker-friendly way so you can confidently add flavor without sacrificing structure.

Recommended Inclusion Ratios by Ingredient Type

Before I toss anything into a dough, I ask myself: how will this affect the gluten? Is it rich and creamy like cheese, bursting with juice like berries, or dry and crunchy like seeds? Each category of the best sourdough inclusions has its own sweet spot when it comes to percentage of total flour weight.

Here's my tried-and-true reference chart, based on what I’ve learned from years of baking, plus trusted sources like King Arthur Baking and Breadtopia.

Hydration Adjustment Calculator (Interactive)

Want to know if your inclusion will make your dough too wet or too dry? Use this simple slider below to get real-time hydration advice based on your inclusion type.

When (and How) to Add Inclusions During Bulk Fermentation

Adding too early? You’ll shred the dough. Too late? Your inclusions won’t distribute evenly.

Most of the best sourdough inclusions are added after the first stretch and fold, when the dough has started to gain structure but is still flexible. Laminating—gently stretching the dough and folding in your add-ins—is a great method for incorporating larger ingredients like whole berries, cheese cubes, or flavorful swirls.

For seeds and spices, I sometimes split them—half in the dough, half on the crust. This gives you flavor inside and that bakery-style crust crunch on the outside.

The aim with all of the best sourdough inclusions is to create a balanced harmony between flavor, texture, and structure. You want the dough to rise, the crumb to stay soft, and the flavors to pop—not sink.

This section wraps up the “how” behind using the best sourdough inclusions in any season, combo, or creative experiment. Once you understand ratios, hydration, and timing, there’s no flavor you can’t master.

FAQs About the Best Sourdough Inclusions

Whether you’re brand new to sourdough or just wondering how wild you can get with your mix-ins, these are the questions I get asked the most about the best sourdough inclusions. I’ve learned a lot from trial and error—and more than a few lopsided loaves—so let’s break it all down.

Adding inclusions is one of the easiest ways to level up your baking, and with a little know-how, even the most adventurous mix-ins become second nature. Just remember: even the best sourdough inclusions shine brightest when used in balance with the dough itself.

Conclusion & Final Thoughts: Let Your Loaf Tell the Story

If there’s one thing I’ve learned after baking hundreds of loaves over the years, it’s this: flavor isn’t just about what you taste—it’s about what you remember. And the best sourdough inclusions are the ones that make each loaf feel like a memory in the making.

From cheesy crusts to swirls of cinnamon, from zesty citrus to crunchy seeds, the best sourdough inclusions bring character to your bread. They turn a basic boule into a housewarming gift, a bake-sale showstopper, or just the perfect excuse to make toast at midnight (been there, done that).

When I first started experimenting with the best sourdough inclusions, I didn’t know what worked. I threw in too many onions once and basically made a floppy focaccia mess. I forgot to soak raisins once and ended up with raisin rocks. But those little failures led to so many delicious wins—and honestly, that’s half the fun of sourdough baking.

Whether you’re leaning savory with Garlic Herb Sourdough or going sweet with Cranberry Orange Sourdough, there’s no wrong way to use the best sourdough inclusions. The key is to start simple, build confidence, and get curious. Your dough will tell you what works—eventually.

If you're not sure where to begin, check out the seasonal flavor picker above. It’s a great way to pair the best sourdough inclusions with what’s in your pantry (or your garden). You’ll be surprised how a pinch of rosemary or a handful of toasted pecans can transform your everyday loaf into something unforgettable.

And don't be afraid to play. Some of my most-loved recipes—like Pumpkin Spice Sourdough (Coming soon) and Za’atar Seeded Sourdough (Coming soon) —started as “what if” bakes. The best part about working with the best sourdough inclusions is that they make every bake a little different. A little more yours.

So whether you’re baking for brunch, gifting a loaf to a neighbor, or just feeding your starter for the fifth time this week, remember this: the best sourdough inclusions aren’t just ingredients. They’re invitations. To experiment. To share. To savor.

🧮 Build Your Sourdough Inclusion Combo

Let your loaves reflect the flavors you love. And if you ever feel stuck, just come back here—I’ll be updating this guide as new recipes roll out.

Now go preheat that oven and grab your favorite inclusion—we’ve got baking to do.