Easy Sourdough Mini Bolillos (Soft, Fluffy Homemade Bread)
There’s something special about pulling a tray of warm sourdough mini bolillos out of the oven. These bolillos are soft, lightly sweetened with honey, and have just the right amount of sourdough flavor without being overly tangy. Best of all, this recipe uses simple cup measurements, making it perfect for beginner bakers and busy homesteaders alike.
Whether you're serving them alongside soup, making mini sandwiches, or enjoying them fresh with butter, these homemade sourdough bolillos are guaranteed to become a family favorite.
Why You'll Love This Recipe
Uses simple cup measurements
No complicated techniques
Soft, fluffy texture
Naturally fermented with sourdough starter
Perfect for meal prep and freezing
Makes about 9 mini bolillos
Ingredients
For one batch (about 9 mini bolillos), you'll need:
½ cup active sourdough starter
1 cup milk
2 tablespoons unsalted butter, melted
3 tablespoons honey
3 cups bread flour (or all-purpose Einkorn flour)
1 teaspoon salt
About ¼ cup additional milk or water, as needed
Flour Options
I love using
It creates delicious, soft homemade bolillos with great flavor.
Instructions
Step 1: Mix the Wet Ingredients
In a large mixing bowl, combine:
½ cup sourdough starter
1 cup milk
Whisk until smooth and fully combined.
Melt the butter and stir it into the milk and starter mixture. Add the honey and mix well.
Step 2: Add the Flour
Add:
3 cups flour
1 teaspoon salt
Mix until a dough begins to form.
The dough may feel a little dry at first. Add approximately ¼ cup of additional milk or water, a little at a time, until the dough reaches a shaggy consistency.
Step 3: First Rise
Cover the dough and let it rest for 1 hour.
After the hour, perform one stretch and fold by gently pulling one side of the dough up and folding it over itself.
Cover and rest for another 30 minutes.
Step 4: Second Stretch and Fold
Perform a second stretch and fold.
Cover again and let the dough rise for 2 more hours.
Step 5: Shape the Bolillos
Transfer the dough onto a lightly floured surface.
Lightly grease your baking pan with butter or cooking spray.
Divide the dough into approximately 9 equal portions. You can weigh them for uniform bolillos, but eyeballing works just fine.
Shape each piece into a small oval bolillo and pinch the bottom seam closed.
Place the shaped bolillos onto the prepared baking sheet.
Step 6: Final Proof
Cover the bolillos and allow them to proof for 3–4 hours.
They are ready when:
They look puffy and airy
The bolillos are touching or nearly touching each other
The dough springs back slowly when lightly pressed
Step 7: Bake
Preheat your oven to 375°F (190°C).
Bake for approximately 25 minutes, or until the tops are beautifully golden brown.
Allow the bolillos to cool slightly before serving.
Storage Tips
Store the bolillos at room temperature in an airtight container for up to 3 days.
Refrigerate for up to 1 week.
Freeze baked bolillos for up to 3 months.
You can also refrigerate or freeze the shaped dough after the final proof and bake later when needed.
Frequently Asked Questions
Can I use water instead of milk?
Yes! Milk creates a softer, richer texture, but water works well if that's what you have available.
Do I need an active starter?
For the best rise and texture, use an active, bubbly sourdough starter.
Can I make larger bolillos?
Absolutely. Simply divide the dough into fewer portions and increase the baking time by a few minutes.
Final Thoughts
If you're looking for an easy sourdough bolillo recipe that doesn't require a kitchen scale or complicated measurements, these sourdough mini bolillos are hard to beat. Made with simple ingredients and naturally fermented sourdough starter, they bake up soft, fluffy, and full of flavor.
Whether you're serving them alongside dinner, using them for sandwiches, or enjoying them warm with butter and honey, these homemade mini bolillos are sure to become a family favorite. There's nothing quite like the smell of fresh-baked bolillos filling your kitchen and bringing everyone to the table.