The Starter Jar's Best Sourdough Stromboli: A Savory Stuffed Bread Made Easy
Master Sourdough Stromboli with The Starter Jar's simple recipe. Get perfect rise and savory flavor with detailed, easy-to-follow instructions. Ideal for home bakers. — Published September 20, 2026 at 6:03 AM UTC.
Ingredients
- 100g active sourdough starter (fed and bubbly)
- 250g warm water (around 90-95°F / 32-35°C)
- 350g all-purpose flour (or bread flour)
- 7g fine sea salt
- 1 tbsp olive oil (for the bowl)
- 1 cup marinara sauce, divided
- 150g shredded mozzarella cheese
- 75g sliced pepperoni
- 50g cooked crumbled Italian sausage (optional)
- 1/4 cup grated Parmesan cheese
- 1 tsp dried oregano
- Pinch of red pepper flakes (optional)
- 1 large egg
- 1 tbsp water (for egg wash)
- Extra marinara sauce for dipping
- Fresh basil for garnish
Instructions
Step 1
In a large bowl, combine your active sourdough starter and warm water. Stir until the starter is mostly dissolved and well-integrated.
Step 2
Add the flour and salt to the bowl. Mix with a spoon or your hands until a shaggy dough forms and no dry flour remains.
Step 3
Cover the bowl and let the dough rest for 30 minutes at room temperature. This allows the flour to fully hydrate in a process known as autolyse.
Step 4
Perform 3-4 sets of stretch and folds over the next 2-3 hours, resting 30 minutes between each set. Gently stretch a portion of the dough up and fold it over itself, rotating the bowl each time.
Step 5
After completing the folds, cover the bowl and let the dough bulk ferment at room temperature for 4-6 hours. It should increase by about 50% in volume and show visible bubbles.
Step 6
For easier handling and deeper sourdough flavor, you may refrigerate the dough overnight after bulk fermentation. This step is optional but highly recommended by The Starter Jar.
Step 7
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. This ensures even cooking and prevents sticking.
Step 8
On a lightly floured surface, gently shape the dough into a rectangle, approximately 12x16 inches. Avoid overworking the dough to maintain its airy structure.
Step 9
Spread half of the marinara sauce evenly over the dough, leaving a 1-inch border around all edges. This forms the flavorful base for your stromboli.
Step 10
Layer with shredded mozzarella, sliced pepperoni, cooked sausage (if using), grated Parmesan cheese, dried oregano, and a pinch of red pepper flakes. Distribute fillings evenly.
Step 11
Carefully fold one long edge of the dough over the filling to meet the other long edge, creating a log shape. Pinch the seams tightly to seal the stromboli, tucking in the ends securely.
Step 12
Whisk the egg and 1 tbsp water together to create an egg wash, then brush it generously over the stromboli. Make 3-4 diagonal slits on top for venting steam during baking.
Step 13
Carefully transfer the stromboli to the prepared baking sheet and bake for 35-45 minutes. It should be golden brown and sound hollow when tapped, indicating it's fully cooked.
Step 14
Let the stromboli cool on the baking sheet for at least 10 minutes before slicing and serving. Serve with extra marinara sauce for dipping and fresh basil for garnish.
