✨ The Story Behind This Loaf
Sometimes the best recipes don’t come from a plan… they come from a crazy idea you just have to try.
That’s exactly how this Dr Pepper sourdough bread was born.
I was in the middle of a very busy week in my Sourdough Sorcery kitchen, baking up a storm for a fundraiser. I had eight different sourdough flavors planned—some of my tried-and-true favorites, and a couple of new creations I was experimenting with.
And then this thought popped into my head…
What if I used Dr Pepper in sourdough?
Now, I’ll be honest—I had no idea if this was going to be amazing… or a total disaster 😅
But if you know me, you know I love testing the unexpected. So I went for it.
I paired it with chocolate chips and dried cherries, leaning into those subtle cherry, vanilla, and caramel notes that Dr Pepper is known for.
I baked it.
I sliced it.
I tasted it…
And I knew I had something special.
😲 The Fundraiser Test (The Real Proof)
That afternoon, I brought all eight loaves to the fundraiser.
Beautiful breads. Crowd favorites. Proven recipes.
And this one?
👉 It disappeared first.
Not slowly. Not politely.
Fast.
People kept coming back for another slice. And another. And then asking:
“Wait… what IS in this bread?!”
When I told them the secret ingredient was Dr Pepper, the reactions were priceless.
Shock. Curiosity. And then…
“That actually makes SO much sense.”
This isn’t a gimmick loaf—it’s a flavor experience.
Dr Pepper brings:
- A subtle sweetness
- Warm spice notes (think cherry, vanilla, caramel)
- A deeper, slightly richer crumb
Pair that with:
- Melted chocolate chips 🍫
- Sweet-tart dried cherries 🍒
And you get a loaf that’s:
👉 Rich
👉 Balanced
👉 Slightly indulgent
👉 Completely unforgettable
🥤 A Few Tips Before You Start
Before we jump into the recipe, here are a few important notes to set you up for success:
- Let your Dr Pepper go flat first
(This helps control fermentation) - Watch your dough closely
The sugar can speed things up slightly - Expect a darker crust
Totally normal—and totally delicious
Ingredients:
- 500g bread flour (or high-protein AP flour)
- 100g active sourdough starter
- 300–325g flat Dr Pepper (no carbonation)
- 10g salt
Optional Inclusions:
- 100g chocolate chips
- 75–100g dried cherries
Instructions:
1. Autolyse
Mix the flour and flat Dr Pepper until no dry flour remains. Cover and rest for 30 minutes.
2. Add Starter & Salt
Add your starter and salt. Mix until fully incorporated.
3. Stretch & Folds
Perform 3–4 sets of stretch and folds over the next 2–3 hours.
4. Add Inclusions
Gently fold in chocolate chips and dried cherries during your second or third set of folds.
5. Bulk Fermentation
Let the dough rise until slightly puffy and airy. Keep an eye on it—this dough can move a bit faster.
6. Shape
Shape into a round or oval loaf and place into a banneton.
7. Cold Proof
Refrigerate for 8–24 hours.
8. Bake
Bake in a preheated Dutch oven at 450°F:
- 20 minutes covered
- 20–25 minutes uncovered
This loaf bakes up with:
- A beautifully caramelized crust
- A soft, slightly darker crumb
- Pockets of melted chocolate
- Bursts of sweet-tart cherry
It’s incredible on its own… and even better lightly toasted with a bit of butter.
✨ Flavor Variations (Make It Your Own)
One of the things I love most about this dough is how versatile it is. The subtle sweetness and spice from the Dr Pepper create the perfect base for both sweet and savory combinations.
Here are some of my favorite variations to try:
Maple Pecan Cinnamon Swirl
Warm, cozy, and bakery-level delicious.
The maple and cinnamon bring out the deeper notes in the Dr Pepper beautifully.
Chocolate + Orange Zest
Think “chocolate orange candy” vibes—but in sourdough form.
Bright, rich, and a little unexpected.
Apple + Cheddar
A sweet-savory combo that just works.
The Dr Pepper enhances the apple sweetness while the cheddar adds depth.
Bacon + Cheddar
Yes… I said it. And yes—it’s incredible.
Sweet, smoky, salty perfection.
Chocolate Chip Only (Simple & Addictive)
If you want something simple but still indulgent, this is it.
The Dr Pepper adds just enough complexity to keep it interesting.
💡 How to Add These Variations
No matter which combination you choose:
Add your inclusions during your 2nd or 3rd set of stretch & folds.
General guideline:
- Use 100–150g total mix-ins per loaf
- Chop larger ingredients into small, even pieces
- Distribute gently to avoid tearing the dough
✨ My Recommendation
If you’re making this for the first time…
Start with the Chocolate Chip + Dried Cherry version.
Then come back and try another variation—because this dough is way too fun to only make once.
💭 Final Thoughts
This is one of those recipes that surprises people—in the best possible way.
It sounds unusual.
It is unusual.
But once you try it?
You’ll understand exactly why it was the first loaf to disappear.
🛍️ My Favorite Bread Storage (Game Changer)
If you want your bread to stay soft and your crust to stay crusty for days (seriously… days), my beeswax bread bags are hands-down the best thing I’ve found.
You May Also Love
If you enjoyed this cozy cold brew sourdough, here are a few more reader-favorite recipes from Sourdough Sorcery that bring that same warm, bakery-style magic to your kitchen:
- Sourdough Challah Bread – Soft, slightly sweet, and beautifully braided—perfect for special occasions or an elevated everyday loaf.
- Croissant-Style Sourdough Bread – Buttery, flaky, and absolutely irresistible—this one feels like a bakery treat at home.
- Classic Artisan Sourdough – Your go-to foundational loaf with a crisp crust and airy crumb—simple, timeless, and dependable.
- Grandma’s Sourdough Bread – A nostalgic favorite with a soft, comforting texture and rich flavor—this one has a story behind every slice.
Whether you’re in the mood for something classic, indulgent, or a little unexpected, there’s always another delicious sourdough adventure waiting for you.
FAQ's
Can you really use Dr Pepper in sourdough bread?
Yes! Dr Pepper can replace the water in your dough. It adds a subtle sweetness and warm spice notes (like cherry, vanilla, and caramel) that pair beautifully with sourdough.
Do I need to let the Dr Pepper go flat first?
Yes—this is important. Let it sit out or stir it to remove carbonation before using. Too much fizz can interfere with fermentation and dough structure.
Does the bread taste like Dr Pepper?
Not exactly. It doesn’t taste like soda—it creates a deeper, slightly sweet, subtly spiced flavor that most people can’t quite identify (but love!).
Will the sugar in Dr Pepper affect fermentation?
Yes, slightly. The added sugar can speed up fermentation, so keep an eye on your dough during bulk rise to avoid overproofing.
Why is my crust darker than usual?
That’s completely normal. The sugars in the Dr Pepper caramelize during baking, giving you a richer, darker crust and deeper flavor.
Can I make this without chocolate chips and cherries?
Absolutely. You can leave it plain or try other flavor combinations like maple pecan, chocolate orange, or even savory options like bacon and cheddar.
What kind of Dr Pepper should I use?
Regular Dr Pepper works best. Diet versions don’t behave the same due to artificial sweeteners and may affect fermentation and flavor.
Can I use this method with other sodas?
Yes! This method works with other sodas too. Just keep in mind that each one will bring a different flavor profile and level of sweetness.