Sourdough Pampushky [Ukrainian Garlic Bread with Sourdough Starter]

This sourdough pampushky or Ukrainian Garlic Bread is about to change the way you eat garlic bread forever. Soft, pillowy pull apart rolls topped with most amazing fresh parsley and garlic oil. It's sourdough bread - but not as you know it - let's call them sourdough garlic buns!

This sourdough pampushky recipe is really easy to make (seriously my kids love making it - and eating it). It uses very few ingredients to create something truly magical! I guarantee this recipe will be one you get asked to make again and again.

And if you are a garlic lovers then you just have to try this traditional sourdough garlic bread, this roasted garlic sourdough bread and this sourdough French Bread. Seriously they're all so delicious.

Sourdough Pampushky or Ukrainian Garlic Bread that has been taken out of the tin and broken apart so you can see the super fluffy texture inside the bread rolls.

What Is Pampushky?

Pampushky is a traditional Ukrainian bread. It's usually made by shaping soft, white bread dough into 8 plump bread rolls, arranged in a tin so they almost puff up out of it. It's baked until golden and then when it comes out of the oven, it's drizzled in a mixture of sunflower oil, fresh herbs and garlic. Fresh dill and parsley is most often used, but other herbs can be added too. It's often served with soup like Borscht or other hearty Ukrainian fare.

The word pampushka can be used to describe a lovely curvaceous or plump woman. It's so beautifully fitting for these plump and golden bread rolls, bursting out of their tin with alluring curves!

Traditionally, Pampushky is prepared using a "sponge" which is made from commercial yeast, flour and water that is allowed to sit overnight. In this version, we are using a sourdough starter to create the sponge, rather than commercial yeast.

How To Make Sourdough Pampushky [Ukrainian Garlic Bread]

In this version of sourdough pampushka, we will make a levain that sits overnight and becomes lovely and risen. I've chosen to add sugar to the levain to give the bread rolls a soft, fluffy texture. I've chosen to use fresh parsley in my oil mixture as we have an abundance growing in the garden.

You can use any herbs you like - fresh dill or chives make a nice addition to the oil too if you have them. Fresh garlic is essential to this recipe. It just doesn't taste the same if you try to use garlic powder or minced garlic from a jar.

Making the Levain

The night before you want to make the sourdough pampushky, build your levain using the sourdough starter, flour, water and sugar. Allow it sit out overnight and become bubbly and risen. I usually just leave it on the counter as the fridge will be too cold. The next morning you should have a lovely, bubbly levain that has risen to at least double, if not more.

You can use sourdough discard to build your levain, since you are then creating a fed "starter" which will be active and bubbly.

Making the Dough

Add the levain, water and sugar together in a large bowl and stir until dissolved.
Now add the flour and salt and bring together into a rough, shaggy dough. Cover and allow the dough to sit for around one hour (preferably in a warm place).
Take the dough out of the bowl and knead until it is smooth and supple. You can do this by hand or in a stand mixer or Thermomix, it's entirely up to you. The dough is soft and elastic but will remain slightly sticky. Try not to add any flour to the dough or you will risk losing that super soft, fluffy texture when the rolls are baked.
Once the dough has been kneaded, place it back into the bowl and allow it to rise just a little. You don't want it to double, just let it rise around 30% so it's soft and workable.
Once the pampushky dough has risen a little, turn it out onto the counter and divide it into 8 equal pieces (you can use a scale if you want them exactly equal).
Roll the pieces of dough into 8 round balls. Arrange the dough balls in a well oiled pan, with one in the centre and the other 7 placed around it.
Cover with a damp dish towel and allow the balls to puff and fill the pan. They should be touching each other and very tall once they have risen (they'll look like they are bursting out of the tin). I prefer to use a damp towel rather than plastic wrap as the dough will stick to the plastic and then your gorgeous plump dough balls will be destroyed.

Remember that your dough will take a while to proof because it didn't rise a lot during bulk fermentation.
When you are ready to bake the Pampushky, preheat your oven to 220C (428F). Generously brush them with your egg wash, being careful not to press down or disturb all the beautiful bubbles. Place them into the oven for around 25 minutes or until golden brown.
While the Pampushky are baking, combine the finely chopped parsley, garlic and salt with the sunflower oil. Let this sit on the counter while the Pampushky bake.
When the Pampushky are done, take them out of the oven and generously brush them with the herb and garlic oil.

Step by Step Photo Guide

Bubbly sourdough levain being poured into a glass bowl that is sitting on a set of baker's scales. — By making the sweet levain overnight, you'll have a very bubbly and flavorful starter ready to make your sourdough Pampushky rolls.

Water, sourdough starter and sugar that has been mixed together in a glass bowl. There is a also a white jar spatula in the bowl that has been used to stir it. — Dissolve the levain, water and sugar together before adding the other dry ingredients.

Shaggy dough sitting in a glass bowl with a white jar spatula. — This will form a shaggy dough ... but don't worry, it will become smooth and elastic when you start to knead it.

Sourdough Pampushky dough that has been tipped out onto a white counter top and kneaded a little bit. — Start to knead the dough together. It will take a while to become smooth and elastic, but stick with it! Don't add more flour or you'll compromise the super fluffy texture of the rolls when they're baked.

Sourdough pampushky dough that has been kneaded until stretchy and elastic. — Once the dough is soft and elastic, leave it covered in a bowl to rise a little.

A round of dough that has been cut into 8 equal portions. It looks a little like how a pizza would be sliced. — Once the dough has risen, you'll need to divide it into 8 equal portions.

8 round dough balls. — Form each portion of dough into a round dough ball.

Dough balls sitting in a round pink cake tin that has been oiled. There is one in the middle and the other 7 are sitting around the outside of the tin. There is a colorful dish towel covering some of the dough. — Place the dough balls into a well oiled cake tin or bread pan and cover with a damp kitchen towel.

Sourdough pampushky dough balls that have risen up inside a pink cake tin till they are bursting out of the tin. They have been egg washed with a pastry brush which is sitting to the left of the tin. — Once the dough balls have risen and are very puffy, lightly brush them with egg wash (being careful not to disturb the air inside).

Herb and garlic oil in a blue edge stoneware bowl. You can see the garlic skin sitting behind the bowl and a knife used to chop the parsley to the right of the bowl. — While the pampushky are baking, mix up your herb oil with sunflower oil, chopped parsley and fresh garlic and a little salt.

Golden brown sourdough pampushky that have just come out of the oven. They have not yet been covered in herb oil. — Take the golden pampushky out of the oven and slather it with the herby garlic oil while they're still in the tin.

Sourdough Pampushky that have been brushed with a generous amount of herb and garlic oil. There is a pastry brush sitting at the back of the tin.

Baker's Timeline for Sourdough Pampushky

This is the rough timeline I use when making sourdough Pampushky. You could adapt this timeline to suit your own situation. You might also find this article on creating a sourdough baking timeline helpful in adapting it.

The Night Before

9pm - Build levain and leave it to double overnight

The Next Morning

9am - Mix the dough, knead and allow to rise a little in the bowl

12pm - Shape the rolls and arrange in tin, leave to proof in a warm place

6pm - Bake pampushky

If you want to hit pause on this recipe, you can place your Pampushky in the fridge once they shaped and in the tin. I allow them to rise around half way and then put them in the fridge. When I want to bake them, I take them out, allow the to get nice and puffy and then bake.

What Tin To Use For Pampushky?

In this recipe, I've used a round cake tin that measures 20 x 5cm or 8 x 2". I found this recipe fitted really well in this tin. It puffed up nicely and filled out the space.

I've also used the lid of my Lodge Double Dutch Oven to bake this recipe successfully. If you are going to use cast iron, make sure you oil it really well. If you're worried, you can use some parchment paper under the dough to stop it sticking. My lid is really well seasoned so it did not stick.

A round pink cake tin that has been coated in oil. There is a set of scales in the picture also and 4 dough balls above the cake tin.

Frequently Asked Questions

Can you use a different oil than sunflower oil when making Ukrainian Pampushky?

Yes you can really use any oil you like. Sunflower oil is great because it is light in color and flavor, but olive oil or even melted butter is a good substitute. Just avoid any strong smelling or flavored oil like coconut because it will overpower the flavor of the rolls.

Can you use whole wheat flour when making Pampushky?

You can add some whole wheat to your pampushky dough in place of bread flour, however I swap more than half the flour for whole wheat. Using whole wheat flour will change the texture of the pampushky rolls. They won't be as soft and fluffy if you use some whole wheat flour.

Do I have to use parsley in the herb oil for Ukrainian Garlic Bread?

You don't have to use parsley if you don't want to. You could use other fresh herbs like dill or chives, or use them in a combination with parsley. But the green herbs are definitely traditional and bring freshness to this dish.

Can I use sourdough discard when making sourdough Pampushky?