Sourdough Discard Donuts

Have leftover sourdough starter and don’t want to toss it? These sourdough discard donuts are the perfect way to turn your discard into a mouthwatering treat. Soft, fluffy, and slightly tangy from the starter, they’re an easy way to make use of what would otherwise go to waste.

Sourdough discard is packed with flavor and natural fermentation goodness. When added to donut batter, it gives the finished donuts a light texture and rich flavor that sets them apart from typical cake donuts. This recipe is a simple twist on a classic, using pantry staples and your sourdough discard.

Whether you’re deep into sourdough baking or just looking for something sweet and satisfying, these donuts are sure to impress. Glaze them, sugar them, or enjoy them plain — they’re a versatile treat everyone will love.

🕒 Cooking Time & Servings

• Prep Time: 15 minutes

• Rest Time: 30 minutes

• Cook Time: 15 minutes

• Total Time: ~1 hour

• Servings: 12 donuts

🧾 Ingredients

Dry Ingredients:

• 2 cups all-purpose flour

• 1/2 cup granulated sugar

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 tsp ground cinnamon (optional)

• 1/4 tsp nutmeg (optional)

Wet Ingredients:

• 1 cup sourdough discard (unfed, room temp)

• 1/2 cup milk (or plant-based alternative)

• 2 large eggs

• 1/4 cup melted butter (or neutral oil)

• 1 tsp vanilla extract

For Frying:

• Neutral oil (vegetable or canola) for frying

Optional Toppings:

• Powdered sugar

• Cinnamon sugar

• Chocolate glaze

• Vanilla glaze

👩‍🍳 How to Make Sourdough Discard Donuts

Step 1: Prep the Batter

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and optional spices.

2. In another bowl, combine sourdough discard, milk, eggs, melted butter, and vanilla extract. Mix until well combined.

3. Pour the wet ingredients into the dry and stir gently until no dry streaks remain. Do not overmix.

4. Cover the bowl and let the batter rest for 30 minutes. This helps hydrate the flour and improves texture.

Step 2: Shape the Donuts

5. On a floured surface, roll the dough out to about 1/2-inch thickness.

6. Use a donut cutter or two round cutters (one large and one small) to cut out the donut shapes.

7. Re-roll scraps as needed to cut more donuts.

Step 3: Fry the Donuts

8. Heat about 2 inches of oil in a heavy pot to 350°F (175°C).

9. Carefully place a few donuts at a time into the oil. Do not overcrowd.

10. Fry each side for about 1–2 minutes, or until golden brown.

11. Remove with a slotted spoon and drain on a wire rack or paper towels.

Step 4: Add Toppings

12. While still warm, toss the donuts in cinnamon sugar or dip them in glaze.

13. Let set for a few minutes before serving.

📝 Notes

• Don’t skip the rest time: It helps with flavor and texture development.

• If your discard is extra sour, you can reduce the tang by adding a bit more sugar.

• You can also bake these donuts at 375°F (190°C) for 10–12 minutes in a donut pan, but they will have a more cake-like texture.

• For a dairy-free version, use almond or oat milk and coconut oil instead of butter.

❓ FAQs

Can I use active sourdough starter instead of discard?
Yes! Just make sure it’s not too bubbly or it may affect the texture.

How long do these donuts stay fresh?
They’re best enjoyed the same day, but you can store them in an airtight container for up to 2 days. Reheat briefly in the oven or microwave.

Can I freeze sourdough discard donuts?
Yes. Freeze them unglazed and reheat before glazing or sugaring.

Do I need a stand mixer for this recipe?
No, you can easily mix everything by hand.

🧮 Nutrition Facts

Note: Nutrition values will vary depending on the toppings and size of your donuts.

⚠️ Disclaimer

These donuts are a delicious treat but should be enjoyed in moderation as part of a balanced diet. Always check for allergens such as gluten, dairy, and eggs before serving to others, especially those with food sensitivities or allergies.