Baking Soda Dough
Baking soda dough is a basic, quick, fluffy, yeast-free dough that rises through the reaction between baking soda and an acidic ingredient (yogurt, sour cream, or vinegar). It is traditionally used for flatbreads, crescent rolls, pies, or simple cakes, offering a light, airy texture and a much shorter preparation time than yeast-leavened doughs.
Servings
10
Prep
20 min
Cook
per final recipe (flatbreads, crescents, pies)
Total
40 min (+ 15-20 min resting), excluding baking
🥘Ingredients
servings
✅Dietary Compatibility
Yield
about 800 g dough, enough for 10-12 crescents
📦Storage
Refrigerator
The raw dough keeps for 1 day refrigerated, well covered with plastic wrap — the baking soda reaction gradually weakens over time.
Freezer
Freezing the raw dough is not recommended — the leavening effect of the baking soda is lost. Baked items can be frozen.
🥗Nutrition Facts
Values per 100 g raw dough
Calories
310 kcal
Protein
7 g
Fat
12 g
Carbohydrates
42 g
Fiber
1.5 g
🍷Pairs Well With
💡Variations
Baking soda and cocoa dough: replace 40 g flour with cocoa powder for a chocolate version.
Egg-free version: omit the egg and slightly increase the yogurt, for a simpler version.
Savory cheese dough: add 100 g grated feta cheese to the mixture for savory snacks.