Sourdough Pumpkin Seed Bread – An Artesian Delight
If you’re a fan of homemade sourdough and want to give it an autumnal twist, there’s no better way than adding nutty pumpkin seeds to the mix. Sourdough pumpkin seed artisan bread combines the tangy flavor of a classic sourdough loaf with the crunch and richness of toasted pumpkin seeds. It’s rustic, hearty, and packed with flavor, perfect for everything from sandwiches to simple slices slathered with butter. In this blog, we’ll take a deep dive into how to make this delicious bread, the benefits of using sourdough, and why pumpkin seeds are the perfect addition for fall.

This post may contain affiliate links. Please read my disclosure policy.
Jump to RecipeWhy Sourdough?
Sourdough bread has been enjoyed for thousands of years, and for good reason. Its natural fermentation process makes it not only more flavorful but also easier to digest. The long fermentation helps break down gluten and phytic acid, making the bread gentler on the stomach and even more nutritious. Sourdough is also beloved for its rich, tangy flavor, which pairs wonderfully with a wide range of mix-ins and toppings.
The Role of Pumpkin Seeds
Pumpkin seeds, also known as pepitas, are not just a crunchy addition; they’re a powerhouse of nutrients. Rich in magnesium, zinc, and antioxidants, they add texture and a mild nutty flavor to your bread. When toasted, pumpkin seeds take on a deeper flavor that complements the tang of sourdough beautifully, creating a loaf that’s savory, slightly sweet, and perfect for fall.
Ingredients to Make Sourdough Pumpkin Seed Bread
To make your own sourdough pumpkin seed artisan bread, you’ll need:
For the sourdough starter (if you don’t already have one):
- 130g of flour
- 120g of warm water
- 30g wild yeast (captured from the environment or from a previous sourdough batch)
Years ago, I converted my sourdough starter to a dry starter. What a game changer! Learn how to make a dry sourdough starter HERE. For this recipe, I make an active starter from my dry starter the night prior. You can learn how to make an active sourdough starter HERE.
For the bread dough:
I highly recommend using a digital kitchen scale to measure your bread ingredients.
- 400g bread flour
- 200g whole wheat flour
- 315g water (lukewarm)
- 150g sourdough starter (active and bubbly)
- 2 tsp salt
- 1/2 cup pumpkin seeds (toasted)
Step-by-Step Instructions for Making Sourdough Pumpkin Seed Bread
1. Prepare Your Starter (if needed):
If you’re starting from scratch, mix your flour and water in a jar, cover it loosely, and let it sit at room temperature. Feed it daily with equal parts flour and water for about 5–7 days until it becomes bubbly and active. This will become the base for your bread. If using a dry starter, make your levain the night before you plan to make the bread. If using an active starter, feed it to ensure it is active and bubbly.
2. Mix the Dough:
In a large bowl, combine the bread flour, whole wheat flour, sourdough starter, salt, and water. Knead the dough for 10–15 minutes, or until it’s smooth and elastic. For ease of mixing, use a stand mixer with a dough hook.
3. Fold in the Pumpkin Seeds:
Dump the dough onto a floured surface. Gently fold the toasted pumpkin seeds into the dough, ensuring they are evenly distributed. The seeds add a great crunch and a subtle flavor that elevates the sourdough. Cover the dough and allow to rest for 15 minutes.
4. Stretch-n-Fold:
Stretch the dough by pulling up each end and folding it onto itself. Perform this step 4 times, allowing the dough to rest, covered, for 15 minutes in between folds.
5. Bulk Fermentation:
Cover the dough and let it rise for 4–6 hours at room temperature (or overnight in the refrigerator for a slower ferment).
6. Shape the Loaf:
Once the dough has doubled in size, turn it out onto a floured surface. Shape it into a round boule or an oval batard, by cupping the bottom of the dough and pulling it toward you. Place it in a well-floured banneton or a bowl lined with a kitchen towel dusted with flour. Let it proof for 1–2 more hours until it’s puffy.
7. Preheat the Oven:
Preheat your oven to 425°F. Place the Dutch oven into the oven during the preheat. This will help create steam, which is essential for achieving that beautiful crust.
8. Bake the Bread:
Remove the dough from the basket and invert onto a piece of parchment paper. Score the top of the loaf with a sharp knife or a razor blade to allow it to expand while baking. Transfer the dough to your preheated Dutch oven. Bake for 30 minutes with the lid on, then remove the lid and bake for another 15 minutes, or until the crust is golden and crispy.
For Fun: Lay kitchen twine across the parchment and set dough onto them. Bring the twine up around the dough and tie at the top, forming a pumpkin shape. Remove the twine after baking and cooled. Add a cinnamon stick to the top for a stem.

9. Cool and Enjoy: Once your bread is out of the oven, let it cool on a wire rack for at least 30 minutes before slicing. This allows the steam to escape and the crumb to set properly.
Why You’ll Love It
This sourdough pumpkin seed artisan bread is more than just a loaf; it’s a celebration of rustic flavors and textures. The chewy interior, dotted with crunchy seeds, is encased in a beautifully browned crust that’s crisp and full of character. Whether you’re enjoying a simple slice with butter, toasting it for avocado toast, or using it for a hearty sandwich, this bread is sure to impress.
Pro Tips for the Perfect Loaf of Sourdough Pumpkin Seed Bread:
- Use fresh pumpkin seeds for the best flavor and toast them lightly before adding to the dough.
- Don’t rush the process. Sourdough breadmaking requires patience, especially during fermentation. The longer you allow the dough to ferment, the more complex the flavor will be.
- Adjust hydration depending on your flour. Some flours absorb more water than others, so feel free to tweak the water content to get the right dough consistency.
- Store your bread in a cloth bag or wrapped in a kitchen towel. This helps maintain the crust without it going soft.

Final Thoughts
Baking sourdough pumpkin seed artisan bread is a rewarding process that fills your home with the cozy aromas of fall. The unique combination of tangy sourdough and nutty pumpkin seeds creates a loaf that’s perfect for chilly mornings or hearty soups. Once you try it, this bread will likely become a staple in your kitchen, no matter the season. Happy baking!

Sourdough Pumpkin Seed Bread
Equipment
- Kitchen scale
- Stand mixer
- Dutch oven
- measuring cups/spoons
Ingredients
For Sourdough Starter (If you don't already have one)
- 30 gm wild yeast (captured from the environment or from a previous sourdough batch)
- 130 gm warm water
- 120 gm flour Mix and allow to ferment, covered, on the counter overnight or until double in size and bubbly
For the bread dough:
- 400 gm bread flour
- 200 gm whole wheat flour
- 315 gm warm water
- 150 gm fed/active sourdough starter (or starter from above)
- 2 tsp salt
- 1/2 cup toasted pumpkin seeds
Instructions
Prepare Your Starter (if needed):
- If you’re starting from scratch, mix your flour and water in a jar, cover it loosely, and let it sit at room temperature.
- Feed it daily with equal parts flour and water for about 5–7 days until it becomes bubbly and active.
- If using a dry starter, make your levain the night before you plan to make the bread by mixing 30g starter, 130g warm water, and 120g flour.
- If using an active starter, feed it to ensure it is active and bubbly.
Mix the Dough:
- In a large bowl or stand mixer, combine the bread flour, whole wheat flour, sourdough starter, salt, and water.
- Knead the dough for 10–15 minutes, or until it’s smooth and elastic.
Fold in the Pumpkin Seeds:
- Dump the dough onto a floured surface. Gently fold the toasted pumpkin seeds into the dough, ensuring they are evenly distributed.
- The seeds add a great crunch and a subtle flavor that elevates the sourdough. Cover the dough and allow to rest for 15 minutes.
Stretch-n-Fold:
- Stretch the dough by pulling up each end and folding it onto itself.
- Perform this step 4 times, allowing the dough to rest, covered, for 15 minutes in between folds.
Bulk Fermentation:
- Cover the dough and let it rise for 4–6 hours at room temperature (or overnight in the refrigerator for a slower ferment).
Shape the Loaf:
- Once the dough has doubled in size, turn it out onto a floured surface.
- Shape it into a round boule or an oval batard, by cupping the bottom of the dough and pulling it toward you.
- Place it in a well-floured banneton or a bowl lined with a kitchen towel dusted with flour.
- Let it proof for 1–2 more hours until it's puffy.
Preheat the Oven:
- Preheat your oven to 425°F.
- Place Dutch oven with lid into the oven during the preheat. This will help create steam, which is essential for achieving that beautiful crust.
Bake the Bread:
- Remove the dough from the basket and invert onto a piece of parchment paper.
- Score the top of the loaf with a sharp knife or a razor blade to allow it to expand while baking. Get creative and make fun shapes.
- Transfer the dough to your preheated Dutch oven.
- Bake for 30 minutes with the lid on, then remove the lid and bake for another 15 minutes, or until the crust is golden and crispy.
Cool and Enjoy:
- Once your bread is out of the oven, let it cool on a wire rack for at least 30 minutes before slicing. This allows the steam to escape and the crumb to set properly.
Notes
- Use fresh pumpkin seeds for the best flavor and toast them lightly before adding to the dough.
- Don’t rush the process. Sourdough breadmaking requires patience, especially during fermentation. The longer you allow the dough to ferment, the more complex the flavor will be.
- Adjust hydration depending on your flour. Some flours absorb more water than others, so feel free to tweak the water content to get the right dough consistency.
- Store your bread in a cloth bag or wrapped in a kitchen towel. This helps maintain the crust without it going soft.