Sourdough Discard Doughnuts: A Delicious Way to Use Leftovers

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:

• Sourdough discard (unfed is fine)
• All-purpose flour
• Sugar (white or brown)
• Eggs
• Butter or oil
• Baking powder or baking soda (depending on rise method)
• Salt
• Optional: vanilla extract, cinnamon, nutmeg, or lemon zest

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

1. Mix the Dough

• In a large bowl, combine your sourdough discard, eggs, sugar, and melted butter.
• Add flour, baking powder, salt, and any spices.
• Mix until a soft dough forms (don’t overmix!).

2. Chill (Optional, But Recommended)

• Wrap the dough in plastic wrap and chill for 30–60 minutes.
• Chilled dough is easier to roll and cut.

3. Shape the Doughnuts

• Roll dough to ½ inch thick on a floured surface.
• Use cutters to shape into rings and holes.
• Place on parchment-lined trays.

4. Fry or Bake

• Frying: Heat oil to 350°F. Carefully drop in 2–3 doughnuts at a time.
  • Fry each side for 1–2 minutes until golden brown.
• Baking: Use a doughnut pan and bake at 375°F for 10–12 minutes.

5. Add Toppings

While warm, coat your discard doughnuts in:

• Cinnamon sugar
• Vanilla glaze
• Maple or chocolate icing
• Sprinkles or powdered sugar

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

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?

Sourdough Discard Doughnuts: A Delicious Way to Use Leftovers

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• Author: MERIEM
• Total Time: 30–40 minutes
• Yield: 12 doughnuts 1x

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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.

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Ingredients

Scale 1x2x3x

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 (if frying)
½ cup granulated sugar + 1 tbsp cinnamon for coating

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Instructions

In a large mixing bowl, whisk together sourdough discard, eggs, melted butter, and vanilla extract.
In a separate bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine wet and dry ingredients to form a soft, slightly sticky dough.
Wrap dough in plastic wrap and chill for 30 minutes for easier handling.
Roll out dough on a lightly floured surface to ½ inch thickness. Cut into rings or desired shapes.
If frying, heat oil to 350°F and fry doughnuts 1–2 minutes per side until golden. If baking, place in a doughnut pan and bake at 375°F for 10–12 minutes.
Toss warm doughnuts in cinnamon sugar mixture to coat evenly.
Serve fresh and enjoy!

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