Introduction

Funfetti sourdough bread brings a playful twist to classic sourdough with rainbow sprinkles baked right in. This loaf combines tangy sourdough flavor with the sweet surprise of colorful sprinkles and a smooth vanilla icing, perfect for celebrations or a cheerful snack.

A loaf of sourdough bread sits on a wooden board with a white marbled background, partially sliced to show its inside. The bread has three visible slices, each showing a soft, airy texture filled with brightly colored rainbow sprinkles that are scattered inside the dough. The crust is golden brown and topped with a thick layer of white icing, which is unevenly spread and covered with more rainbow sprinkles. There is a small mound of rainbow sprinkles loose on the wood board near the bread. In the background, a multicolored fabric with green, yellow, orange, and pink hues adds a playful touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

360 grams water (80-85°F)
30 grams granulated sugar
10 grams vanilla extract (imitation recommended)
1 gram butter extract
100 grams active sourdough starter
500 grams bread flour
10 grams nonfat milk powder
10 grams fine sea salt
85 grams rainbow sprinkles (lightly tossed with 1 tsp flour and chilled in freezer)
90 grams confectioners’ sugar
15-18 grams milk
4 grams vanilla extract
Pinch salt

Instructions

Step 1: In a large bowl, stir 360 grams warm water with 30 grams granulated sugar, 10 grams vanilla extract, and 1 gram butter extract. Stir in 100 grams active sourdough starter until the mixture is milky.
Step 2: Add 500 grams bread flour, 10 grams nonfat milk powder, and 10 grams salt. Mix until evenly hydrated with no dry spots remaining. Cover the bowl and let rest for 30 minutes.
Step 3: After 30 minutes, perform a stretch and fold: with wet hands, lift one side of the dough, stretch it up, and fold it over itself. Rotate the bowl 1/4 turn and repeat until you’ve done four folds total (a full 360-degree rotation). Cover and rest 30 minutes between sets. On the third set, scatter a portion of the frozen rainbow sprinkles over the exposed dough before each fold to trap them inside. Brush off any sprinkles on the surface.
Step 4: After the final stretch and fold, cover the bowl and let the dough ferment for 4–8 hours until it has grown about 75% in size, looks jiggly, bubbly at the edges, and has a slightly domed center. Timing depends on kitchen temperature and starter activity.
Step 5: Turn dough out onto a lightly floured surface and gently shape it into a smooth ball. Let rest for 10 minutes.
Step 6: Line a bowl with a kitchen towel or banneton and lightly dust with flour. Gently stretch and pat the dough into a soft rectangle without deflating it. Fold like a hot-dog roll by folding one third of the dough toward the middle, then folding the remaining third over it. Shape into a taut round, using a bench scraper to create a tight skin. Place seam-side up in the prepared bowl.
Step 7: Cover the bowl and place in the fridge overnight for at least 8 and up to 18 hours. Remove the cover for the last 30 minutes to dry the dough’s skin slightly.
Step 8: Preheat oven to 475°F with a Dutch oven inside. Invert cold dough onto flour-dusted parchment paper, dust the top lightly with flour, and score with a sharp knife.
Step 9: Place the dough with parchment in the hot Dutch oven and cover. Immediately reduce oven temperature to 450°F. Bake for 30 minutes. Remove cover, lower temperature to 400°F, and bake 5–10 more minutes until golden and internal temperature reaches 205–210°F. Tent with foil if the top browns too quickly.
Step 10: Let the loaf cool completely before adding icing and slicing.
Step 11: For the vanilla icing, whisk together 90 grams confectioners’ sugar, 15 grams milk, 4 grams vanilla extract, and a pinch of salt until smooth. Add more milk for a thinner consistency if desired.

Tips & Variations

Chilling the rainbow sprinkles with a little flour helps prevent them from bleeding color into the dough.
If you prefer a less sweet bread, reduce the sugar slightly or omit the vanilla icing.
Use imitation vanilla extract for a more pronounced vanilla flavor in the dough.
For a softer crust, brush the loaf with butter right after baking.

Storage

Store the bread wrapped in a clean kitchen towel or bread bag at room temperature for up to 3 days. For longer storage, slice and freeze the bread in an airtight bag. Thaw slices at room temperature and lightly toast before serving. Avoid refrigerating as it may dry out the bread.

How to Serve

A round, baked loaf of bread with a golden-brown crust sits inside a white pot lined with light brown parchment paper. The bread has a dusting of white flour on top and colorful spots of red, blue, green, and purple spread throughout its surface, especially visible around the raised central split, which shows a soft, lighter inside. The crust has a slightly rough, crispy texture with irregular patterns, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh sprinkles instead of frozen?

Freezing the sprinkles coated lightly in flour helps them keep their shape and prevents color bleeding. Fresh sprinkles may melt and discolor the dough during fermentation.

How do I know when the dough is properly fermented?

The dough should increase about 75% in size, feel jiggly and bubbly at the edges, and have a domed center. The timing varies based on your kitchen temperature and starter activity, so look for these visual cues rather than relying solely on time.