10 Savory Sourdough Inclusions to Pair with Your Favorite Meats

There’s nothing like the smell of fresh sourdough baking in the kitchen, especially when it’s infused with savory herbs, roasted garlic, or melted cheese… A simple loaf is always a staple, but I’ve found that the real magic happens when you customize your bread to complement your main course!

Whether you’re serving a tender eye of round roast for Sunday dinner or a smoked tri-tip for a summer BBQ, the right bread “inclusion” can elevate the entire meal. In this guide, I’m sharing my favorite savory add-ins that transform a simple artisan loaf into the ultimate side dish. From the earthy notes of rosemary to the sharp bite of jalapeño cheddar, these pairings are designed to bring out the best in every cut of meat you cook.

10 Savory Inclusions

Garlic & Rosemary with Under Blade Roast

Our Garlic & Rosemary sourdough is the perfect companion for a Tender Under Blade Roast. There is something so comforting about how those earthy, fragrant herbs cut right through the rich beef fat of a slow-cooked roast. It’s the kind of pairing that makes your kitchen smell like a dream and keeps everyone coming back for seconds.

Sauté your minced garlic in a little olive oil first and let it cool before adding. Raw garlic can sometimes inhibit yeast growth, so cooking it slightly gets you a better rise. 😉

Jalapeño Cheddar with Smoked Tri-Tip

If you’re firing up the smoker, you have to try a Jalapeño Cheddar loaf alongside a Smoked Tri-Tip Roast. That spicy little kick from the peppers and the pockets of melted cheese are a classic match for the deep, smoky crust on a good tri-tip. It’s bold, savory, and always a hit at our farmhouse table.

Use high-quality, sharp cheddar cubes rather than shredded cheese. Cubes create those wonderful “cheese pockets” in your Jalapeño Cheddar loaf that look so good in photos!

Caramelized Onion with Instant Pot Corned Beef

When I’m making Instant Pot Corned Beef, I love to have a Caramelized Onion sourdough on hand. The natural sweetness of the onions perfectly balances those salty, brined flavors we love in a traditional corned beef dinner. It’s a simple addition that makes the whole meal feel just a bit more gourmet.

Onions hold a lot of moisture. Make sure they are completely cooled and patted dry with a paper towel before folding them in, or they might make your dough too sticky to handle.

Black Pepper & Parmesan with Oven Smoked Pork Butt

For those days when we’re enjoying an Oven Smoked Pork Butt, I lean toward a Black Pepper and Parmesan inclusion. The sharp, savory bite of the parmesan and the subtle heat from the pepper complement the natural sweetness of the pork roast beautifully. It’s a rugged, flavorful bread that stands up well to shredded pork.

Freshly cracked black pepper is much more fragrant than the pre-ground kind... Use a coarse grind to get those beautiful dark specks throughout your crust!

Sun-dried Tomato & Basil with Tuna Casserole

To add a little Mediterranean flair to a classic Friday night dinner, try pairing Sun-dried Tomato and Basil sourdough with our Crispy Top Tuna Noodle Casserole. The acidity of the tomatoes and the freshness of the basil brighten up the creamy, comforting layers of the casserole in the best way possible.

If you use sun-dried tomatoes in oil, drain them well. You can actually use a teaspoon of that flavored oil in your dough for an extra boost of Mediterranean flavor. 😉

Everything Bagel Seasoning with Bacon Jalapeño Deviled Eggs

Brunch on the farm isn’t complete without Bacon Jalapeño Deviled Eggs. I’ve found that a toasted slice of “Everything” sourdough is the ultimate vessel for serving these. The seeds and garlic in the seasoning mimic the smokiness of the bacon, making for a crunch that is hard to beat.

Don’t just put the seasoning on the outside! Fold some into the dough during your final set of stretch-and-folds so you get that salty, garlicky flavor in every single bite!

Roasted Garlic & Sea Salt with Eye of Round Roast

A simple, elegant roast like our Eye of Round Roast deserves a bread that can hold its own. A Roasted Garlic and Sea Salt loaf is my go-to here; you need that bold, garlic-forward flavor to soak up all those delicious, herb-infused pan juices. Don’t let a single drop go to waste!

Use whole roasted cloves! They turn into “garlic butter” inside the bread while it bakes. Just mash them slightly as you fold them into the dough.

Kalamata Olive & Thyme with Lenten Meal Plans

During our Simple Lenten Meal Planning, we often look for ways to make meatless dinners feel more substantial. A savory Kalamata Olive and Thyme loaf adds a salty, satisfying element to lighter meals. It’s nourishing for both the body and the soul when you’re keeping things simple.

Rinse and dry your olives thoroughly. The brine is very salty and can slow down your sourdough starter if you don’t wash it off first.

Bacon & Cheddar Sourdough Biscuits with Homemade Mayo BLT’s

For the ultimate “from scratch” experience, use a Bacon and Cheddar sourdough biscuits to build a BLT. When you spread a thick layer of our Homemade Avocado Oil Mayo on those toasted, smoky slices, it takes a basic sandwich and turns it into a tasty masterpiece.

Make sure your bacon is extra crispy! Soft bacon will disappear into the dough, but crispy bits provide a great texture contrast to the soft sourdough crumb.

Smoked Paprika & Gouda with Bottom Round Roast

Finally, our Tender Bottom Round Roast pairs beautifully with Smoked Paprika and Gouda. The smoky notes in the bread actually mimic that “low and slow” flavor of the pot roast, while the creamy gouda melts into the warm slices. It’s the definition of farmhouse comfort food.

Mix the smoked paprika directly into your flour before adding water. This gives the entire loaf a beautiful sunset-orange hue that looks incredible when sliced next to a Bottom Round Roast.

When to Add Inclusions to Sourdough

One of the most common questions I get is when to actually add these savory ingredients. If you add them too early, you can struggle with gluten development; too late, and they won’t be evenly distributed. Here are the two best methods:

1. During Stretch and Folds (Best for Beginners)
   This is the easiest way to do it. During your second or third set of stretch and folds, simply sprinkle a portion of your inclusions (like your Jalapeño Cheddar cubes) over the dough before folding it over itself. By the time you finish your four sets of folds, the ingredients will be perfectly swirled throughout the loaf.
2. During Lamination (Best for “Vivid” Swirls)
   If you want those beautiful, professional-looking layers of fillings, add them during lamination. After the bulk fermentation has started and the dough is relaxed, stretch it out into a large, thin rectangle on a clean counter. Spread your inclusions—like the Caramelized Onions or Roasted Garlic—evenly across the surface, then fold the dough back up. This creates distinct layers of flavor in every slice

Bringing the Farmhouse Table Together

There’s a real satisfaction in serving a meal (from the tender roast to the herb-infused sourdough bread) made with love in your own kitchen… By choosing the right savory inclusions, you aren’t just serving a side dish… You’re creating a pairing that highlights the very best of your farmhouse harvest!

I’d love to hear from you! Which of these savory sourdough combinations are you most excited to try with your next steak dinner? Or do you have a secret family-favorite inclusion that I missed? Leave a comment below and let’s talk about it!