Sourdough Fry Bread

This recipe for Sourdough Fry Bread is a contemporary twist on a dish deeply rooted in Native American history and resilience. Originally born from necessity during the forced relocations of Indigenous peoples to reservations, fry bread was crafted from government-issued rations—flour, sugar, salt, and lard—as a means of survival. While not part of historical indigenous diets prior to the mid-1800s, fry bread has become a symbol of endurance in the midst of adversity.

Over time, fry bread has evolved into a cherished cultural staple, celebrated in various forms across different Indigenous communities. In some parts of the U.S.—especially in the Southwest and Utah—it’s also called “scones” or “Navajo Tacos,” depending on how it’s served.

Sourdough fry bread is crispy on the outside, soft and chewy on the inside, with a slightly tangy flavor that comes from the discard. It can be served sweet with honey or cinnamon sugar, or savory with chili, beans, or taco toppings. My version uses sourdough discard for a unique twist on this resilient, adaptable food—and it tastes as good as it looks.

Why You’ll Love Sourdough Fry Bread

• Dinner Favorite – Top it with chili or taco fixings for a cozy dinner, or swap in my Homemade Sourdough Tortillas for taco night instead.
• Sweet Treat – Drizzle with honey (or honey butter) for a dessert that’s simple and so good—kind of like my Honey Butter Sourdough Focaccia.
• Discard Recipe – This is one of my favorite easy ways to use sourdough discard. It’s quick, flexible, and makes the perfect base—similar to my Soft Sourdough Wrap Bread or sourdough discard pide (German Döner kebap bread).
• Quick & Easy – With just a few simple ingredients and no mixer needed, this sourdough discard fry bread dough can be ready in minutes by kneading with just your hands. It’s so simple and fast, just like my versatile & easy Homemade Naan Bread.

Important Ingredients

• Sourdough Discard – I use 100% hydration discard, either fresh or up to two weeks old from the fridge. Older discard adds a stronger sourdough flavor, but both work well.
• Hot Water: Hot water helps the dough absorb more moisture, making the fry bread soft, chewy, and easy to fold.
• Baking Powder – A little bit of baking powder helps the fry bread to rise and puff up as they are cooked.

See the recipe card for full information on ingredients and quantities

Substitutions

• Sourdough Starter: Substitute active sourdough starter instead of discard if desired.
• Oil: You can use any oil with a high smoke point to fry this fry bread – vegetable oil, avocado oil, or even coconut oil work well.
• Toppings: Fry bread is a very versatile base. You can turn it into a type of taco or tostada by topping with beans, ground meat, shredded lettuce, cheese, sour cream, onions, and salsa. You can also serve it with any toppings of your choice. Serve it sweet with a drizzle of honey and melted butter, jam, or cinnamon sugar. Or make it savory with garlic, fresh herbs and even a fried egg! The possibilities are endless.

Sourdough Discard Tip: I keep a jar in my fridge that I continually add sourdough discard to. Sourdough discard is a by-product of your starter, but don’t toss it—it adds moisture and flavor to recipes. Instead, use it in incredible sourdough discard recipes where it adds moisture and great flavor. Use older, more tangy discard in savory recipes like this Southern Tomato Pie, and fresh discard in sweet ones like this sweet Sourdough Berry Pie.

How to Make Sourdough Fry Bread

Mix the Dough

Step 1: Combine hot water and sourdough discard in a medium bowl and stir until the discard is dissolved.

Step 2: Add flour, salt, and baking powder to the bowl with sourdough discard and water.

Step 3: Mix the dough together with a spatula until a soft dough forms.

Step 4: Knead the fry bread dough with your hands until the dough forms a cohesive ball.

Rest The Fry Bread Dough

Step 5: Cover the dough and let it rest for 1 hour at room temperature until the dough has doubled in size.

Note: This dough doesn’t rely on yeast activity during frying, but a longer fermentation can enhance the texture and flavor. For even fluffier and chewier fry bread, refrigerate for up to a 48-hours before frying.

Fry the Bread

Step 6: Heat oil in a pot on the stove. While the oil heats, pinch off a 75-80 gram chunk of dough and gently stretch it into a disc-like shape.

Step 7: Use a thermometer to monitor the temperature of the oil throughout the frying process. Once oil reaches 350°F, carefully place shaped dough into the hot oil.

Step 8: Fry each piece of bread for about 2 minutes per side until golden brown. Flip using tongs and fry on the other side for two minutes.

Step 9: Once fry bread has fully cooked on each side, carefully remove from the oil and place sourdough fry bread on a cooling rack – use a paper towel to soak up the grease if needed. Brush with melted butter, drizzle with honey, and sprinkle with flaky salt. Or use as a savory base for fry bread tacos.

Shaping Tip – No need to be precise—just pinch off chunks of dough and flatten into rounds before frying. The dough makes about 10 smaller (4–6 inch) pieces, or 6–8 larger ones if you prefer. Just fry the bigger ones a little longer.

Easy Sourdough Recipes

One Hour Sourdough Discard Rolls

Soft Sourdough Sandwich Bread

Pretzel Bites with Sourdough Discard

Beginner Sourdough Bread

If you tried this Sourdough Fry Bread or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!