If you’re maintaining a sourdough starter, you know how quickly sourdough discard piles up. Instead of letting it go to waste, why not make something delicious and sustainable like sourdough discard doughnuts? These tangy, pillowy treats are easy to make, incredibly satisfying, and a smart way to reduce kitchen waste. Once you try your first batch of sourdough discard doughnuts, they’ll become a go-to in your baking routine.
These homemade doughnuts have a unique flavor, are incredibly soft, and help reduce kitchen waste. Plus, they’re fun to make and even more fun to eat. Whether fried or baked, glazed or sugared, they’re sure to become a weekend favorite.
And if you’re looking for other ways to use your discard, try these sourdough discard pretzel bites or explore a variety of delicious sourdough discard breakfast recipes.
What Is Sourdough Discard?
Sourdough discard is the portion of sourdough starter you remove before feeding the rest. It’s a necessary part of maintaining a healthy culture, but it doesn’t have to go to waste.
Many bakers now repurpose discard into discard recipes like pancakes, muffins, cookies, and now doughnuts. You don’t need to feed it or activate it for this recipe, which makes it a perfect way to bake without added yeast.
Why Make Doughnuts with Sourdough Discard?
Making sourdough discard doughnuts isn’t just delicious, it’s smart baking. These doughnuts are:
- Rich in flavor from natural fermentation
- Perfectly soft and fluffy
- A great way to reduce food waste
- Easier than you think to make at home
Best of all, sourdough discard doughnuts offer a flavor complexity that traditional doughnuts lack. The slight tang from the discard balances the sweetness, making them incredibly addictive.
Ingredients for Sourdough Discard Doughnuts
Here’s what you’ll need to make these heavenly sourdough doughnuts:
- 1 cup sourdough discard (unfed)
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar (for the dough)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 large eggs
- ¼ cup melted butter
- ½ tsp vanilla extract
- Oil for frying (if frying)
- ½ cup granulated sugar + 1 tbsp cinnamon (for coating)
Equipment Checklist
Before you get started, gather the following tools:
- Mixing bowls
- Doughnut cutter or circular cutters
- Rolling pin
- Frying pan or doughnut pan
- Thermometer (for frying)
- Cooling rack
- Parchment paper
How to Make Sourdough Discard Doughnuts: Step-by-Step
Mix the Wet Ingredients
In a large mixing bowl, whisk together the sourdough discard, eggs, melted butter, vanilla extract, and the ¼ cup granulated sugar until well combined.
Combine the Dry Ingredients
In a separate bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Form the Dough
Gradually add the dry ingredients to the wet mixture, stirring just until a soft, slightly sticky dough forms. Do not overmix.
Chill the Dough (Optional)
Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes. This makes it easier to handle and shape.
Shape the Doughnuts
Roll the dough out on a lightly floured surface to about ½ inch thickness. Use a doughnut cutter or round cutters to shape into rings. Re-roll scraps as needed.
Cook the Doughnuts
- Frying: Heat oil in a pan to 350°F (175°C). Carefully lower in 2–3 doughnuts at a time and fry for 1–2 minutes per side until golden brown.
- Baking: Preheat oven to 375°F (190°C). Place shaped dough into a greased doughnut pan and bake for 10–12 minutes, until lightly golden.
Coat the Doughnuts
While the doughnuts are still warm, toss them in the cinnamon sugar mixture (½ cup sugar + 1 tbsp cinnamon) until evenly coated.
Serve and Enjoy
Let them cool slightly on a rack and enjoy fresh!
Recipe Variations
- Add citrus zest or berries like in lemon blueberry sourdough bread
- Stuff with jam or custard for a creamy filling
- Go vegan with flaxseed eggs and dairy-free milk
- Try whole wheat flour for a nutty base
Experimenting with sourdough discard doughnuts means you can customize them to any preference or dietary need.
Tips for Perfect Sourdough Discard Doughnuts
Make your homemade doughnuts as irresistible as possible:
- Don’t overmix the dough this creates toughness.
- Let the dough rest before rolling.
- Use a thermometer for precise oil temperature.
- Cool on racks to prevent sogginess.
- Don’t overcrowd your frying pan.
Storing & Freezing
- Keep doughnuts in an airtight container at room temp for up to 2 days.
- Freeze unglazed doughnuts for up to 3 months.
- Reheat in the oven or air fryer, never microwave (they’ll get soggy).
Nutrition & Health Tips
Here’s a quick breakdown for each doughnut (estimate):
- 200–250 calories
- 10–15g fat
- 25–30g carbs
To lighten them up:
- Bake instead of fry
- Use less sugar
- Swap in whole wheat flour
- Try air-frying
Learn more about whether sourdough discard is good for the gut.
Common Mistakes to Avoid
Avoid these pitfalls for perfect results:
- Using discard that’s too sour or old
- Frying in oil that’s too cool or too hot
- Not draining fried doughnuts on a rack
- Skipping the dough chill time
- Overmixing the dough
Frequently Asked Questions
Can I use sourdough discard straight from the fridge?
Yes! As long as it’s not moldy or overly sour, cold discard is perfectly fine.
Do I need to feed the discard before using it?
No. This recipe works best with unfed sourdough discard.
Can I make these without yeast?
Absolutely. The baking powder provides the rise you need.
What’s the texture like?
Slightly chewy and soft, with a subtle tang from the discard.
How tangy do these doughnuts taste?
The tang is mild and pleasant, enhanced with toppings like glaze or cinnamon sugar.
Final Thoughts
Sourdough discard doughnuts are more than a clever way to use up leftovers, they’re a flavorful, fun, and satisfying treat. Whether you’re a seasoned sourdough baker or just getting started, these doughnuts are an easy win in the kitchen.
So next time you’re about to toss your sourdough discard, think again. Why waste it when you can enjoy something this delicious?
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Sourdough Discard Doughnuts: A Delicious Way to Use Leftovers
- Total Time: 30–40 minutes
- Yield: 12 doughnuts
Description
Soft, fluffy, and coated in cinnamon sugar, these sourdough discard doughnuts are the perfect no-waste treat. They’re lightly tangy, fried or baked to perfection, and incredibly easy to make using leftover sourdough starter discard.
Ingredients
For the doughnuts:
1 cup sourdough discard (unfed)
1 ½ cups all-purpose flour
¼ cup granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
2 large eggs
¼ cup melted butter
½ tsp vanilla extract
oil for frying (as needed, if frying)
For the topping:
½ cup granulated sugar
1 tbsp ground cinnamon
Instructions
In a large mixing bowl, combine 1 cup sourdough discard, 2 large eggs, ¼ cup melted butter, ½ tsp vanilla extract, and ¼ cup granulated sugar. Whisk until smooth and fully incorporated.
In a separate bowl, mix together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, ½ tsp ground cinnamon, and ¼ tsp ground nutmeg.
Gradually add the dry mixture into the wet mixture, stirring just until a soft, slightly sticky dough forms. Avoid overmixing to keep the doughnuts tender.
Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes. This helps with easier handling and shaping.
Roll the chilled dough on a lightly floured surface to about ½ inch thickness. Use a doughnut cutter or two round cutters to shape the dough into rings. Gather and reroll scraps as needed.
If frying, heat oil in a deep pan to 350°F. Carefully lower a few doughnuts at a time into the oil and fry until golden brown, about 1 to 2 minutes per side. If baking, preheat the oven to 375°F and bake shaped doughnuts in a greased doughnut pan for 10 to 12 minutes.
While still warm, toss the cooked doughnuts in a mixture of ½ cup granulated sugar and 1 tbsp ground cinnamon until well coated.
Notes
You can substitute whole wheat flour for a nuttier flavor.
For a lighter option, try air-frying at 350°F for 6–8 minutes.
Jam or cream-filled versions work best with round, filled doughnuts.
- Prep Time: 20 minutes (plus optional 30 minutes chilling)
- Cook Time: 10 minutes
- Category: Dessert, Breakfast
- Method: Fried or Baked
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: sourdough discard doughnuts, cinnamon sugar doughnuts, homemade doughnuts, discard recipes
The recipe calls for 1/4 cup of granulated sugar. The instructions doesn’t mention where or when to add the sugar. I followed the instructions exactly and after I baked and tasted I realized I never added the said sugar. Is that for the dough or the topping?
Thank you for pointing that out! You’re absolutely right, the instructions should have clarified when to add the sugar. The 1/4 cup of granulated sugar is meant to be added to the dough during the mixing step. We’ll update the recipe instructions to reflect that. Appreciate you catching it and letting us know!
These aren’t bad, but I wouldn’t likely make them again. There were not directions on when to add the sugar, but I figured it was with the starter. The amount of flour was not enough. I added some and it was still very sticky to try to roll out. The doughnuts were a bit heavy after frying but had a decent taste. I think it might have worked better with weighing the ingredients in grams, as most sourdough recipes do turn out better that way. Also, it really needs more flour than what is listed in the ingredients, so I think that needs to be adjusted.
★★★
Thank you so much for trying the recipe and for leaving such detailed feedback,it’s really helpful! 💛 You’re absolutely right about the sugar step, and I’ll go back to clarify that in the instructions. Sourdough recipes can definitely be tricky since flour measurements vary depending on the brand and humidity, so I appreciate you pointing that out. I’ll work on adding gram weights as an option, since weighing the ingredients often gives more consistent results.
I’m glad you still enjoyed the flavor, and I really value your suggestions,they’ll help me improve the recipe for future readers. Thanks again for sharing your experience!
You are so welcome and thank you for taking that as constructive. I also change my rating to a 4 star because we really did enjoy the flavor! I will pin this and come back to it again to see if you were able to tweak it a bit.
★★★★