Sourdough Popovers And Why They Pop Recipe

Achieve airy, golden-brown sourdough popovers with this foolproof recipe! High-protein bread flour delivers exceptional rise and a beautiful crust, while the addition of sourdough milk imparts a tangy, irresistible flavor. Learn the secrets to perfectly puffed popovers – from the importance of a screaming hot oven to the gentle art of resisting the urge to peek! Get ready to impress with these light-as-air delights.

Prep Time 15 mins
Cook Time 50 mins
Calories 109.7 kcal
Protein 10g
Rating 5.0 (2 Reviews)
Sourdough Popovers And Why They Pop 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sourdough Popovers And Why They Pop

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How to Make Sourdough Popovers And Why They Pop

  1. Preheat oven to 425°F (220°C) and place the popover pan on the lowest rack.
  2. In a blender, combine 1 cup of sourdough milk and 2 tablespoons of oil on low speed. Gradually add 1 ½ cups bread flour, blending until just combined.
  3. Add 2 large whole eggs, 4 large egg whites, ½ teaspoon salt, and ½ teaspoon vanilla extract (optional).
  4. Blend until the batter is the consistency of heavy cream. Do not overmix!
  5. Carefully remove the popover pan from the oven. Generously spray the cups with non-stick cooking spray.
  6. Fill each popover cup ¾ full. Immediately increase oven temperature to 450°F (230°C).
  7. Bake for 15 minutes at 450°F (230°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 25 minutes.
  8. Resist the urge to open the oven door during baking! Let the popovers cool slightly in the pan before serving.

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

9g

Fat

5g

Carbs

4g