You’ve been nurturing your sourdough starter with love and care, but what about those extra bits you discard? Don’t toss them! Our roundup of 18 Delicious Sourdough Discard Recipes turns what you might consider waste into culinary gold. From crispy crackers to fluffy pancakes, these creative ideas will inspire you to bake smarter and savor every bite. Ready to give your discard a delicious second life? Let’s dive in!
Sourdough Discard Pancakes
Rustic yet refined, these Sourdough Discard Pancakes transform your leftover starter into a breakfast masterpiece, offering a delightful tang and fluffy texture that’s irresistibly golden.
Ingredients
- For the batter:
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1 cup milk
- 2 tbsp unsalted butter, melted
Instructions
- In a large mixing bowl, whisk together the sourdough discard, flour, sugar, baking soda, and salt until just combined.
- Add the egg, milk, and melted butter to the dry ingredients, stirring gently to avoid overmixing; a few lumps are perfectly fine for tender pancakes.
- Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
- Serve immediately with your favorite toppings, such as maple syrup, fresh berries, or a dollop of whipped cream for an extra indulgent touch.
Light and airy with a subtle tang, these pancakes are a testament to the magic of sourdough discard. For a creative twist, try layering them with lemon curd and a sprinkle of powdered sugar for a dessert-worthy breakfast.
Sourdough Discard Waffles
Zesty mornings call for a breakfast that’s both indulgent and ingenious, and these Sourdough Discard Waffles answer the call with their golden crispness and tangy depth. Perfect for those who cherish their sourdough starter but seek creative ways to utilize every last bit, these waffles transform discard into a morning masterpiece.
Ingredients
- For the batter:
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1 large egg
- 1/4 cup melted unsalted butter
- 3/4 cup buttermilk
Instructions
- In a large mixing bowl, combine the sourdough discard, all-purpose flour, granulated sugar, and salt. Whisk until just incorporated.
- Add the baking soda to the mixture, ensuring it’s evenly distributed for a uniform rise.
- In a separate bowl, whisk together the egg, melted unsalted butter, and buttermilk until smooth.
- Gently fold the wet ingredients into the dry ingredients until the batter is cohesive but slightly lumpy; overmixing can lead to tough waffles.
- Preheat your waffle iron to 375°F and lightly grease it with butter or non-stick spray to prevent sticking.
- Pour 1/2 cup of batter onto the center of the iron, close the lid, and cook for 3-4 minutes or until the waffles are golden brown and crisp.
- Repeat with the remaining batter, keeping finished waffles warm in a 200°F oven if serving all at once.
Remarkably light with a satisfying crunch, these waffles boast a complex flavor profile that pairs beautifully with both sweet and savory toppings. Try them with a drizzle of maple syrup and a sprinkle of sea salt, or go bold with smoked salmon and crème fraîche for an unexpected twist.
Sourdough Discard Crackers
Amidst the bustling rhythm of modern kitchens, the humble sourdough discard finds a noble purpose in these crisp, golden crackers, offering a delightful crunch with every bite. A testament to sustainability and flavor, these crackers are a baker’s clever solution to reducing waste while creating something irresistibly tasty.
Ingredients
- For the dough:
- 1 cup sourdough discard
- 1/4 cup unsalted butter, melted
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp dried rosemary
- 1 cup all-purpose flour
- For finishing:
- 1 tbsp olive oil
- 1/2 tsp flaky sea salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the sourdough discard, melted butter, salt, garlic powder, and dried rosemary until well mixed. Tip: Ensure the butter is cooled slightly to avoid cooking the sourdough.
- Gradually add the all-purpose flour to the mixture, stirring until a soft dough forms. Tip: The dough should be pliable but not sticky; add a little more flour if necessary.
- Roll the dough out directly on the prepared baking sheet to about 1/8-inch thickness. Tip: For even thickness, use a rolling pin with thickness guides or place parchment paper over the dough while rolling.
- Lightly brush the surface of the dough with olive oil and sprinkle with flaky sea salt.
- Using a sharp knife or pizza cutter, score the dough into desired cracker shapes without cutting through the parchment paper.
- Bake for 20-25 minutes, or until the crackers are golden brown and crisp. Tip: Rotate the baking sheet halfway through for even browning.
- Remove from the oven and let cool completely on the baking sheet before breaking along the scored lines.
Best enjoyed fresh, these sourdough discard crackers boast a buttery, herb-infused flavor with a satisfying snap. Pair them with a sharp cheese or a creamy dip for an elegant appetizer that’s sure to impress.
Sourdough Discard Pizza Dough
Kneading together tradition and innovation, this Sourdough Discard Pizza Dough transforms your leftover starter into a canvas for culinary creativity, offering a tangy depth and chewy texture that elevates the humble pizza to gourmet heights.
Ingredients
- For the dough:
- 1 cup sourdough discard (unfed)
- 1 1/2 cups all-purpose flour
- 1/2 cup warm water (110°F)
- 1 tbsp olive oil
- 1 tsp salt
- For the topping:
- 1/2 cup tomato sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves (for garnish)
Instructions
- In a large mixing bowl, combine the sourdough discard, all-purpose flour, warm water, olive oil, and salt. Stir until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it forms a thin membrane without tearing, it’s ready.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise at room temperature for 4-6 hours, until doubled in size. Tip: For a more pronounced sourdough flavor, let it rise in the refrigerator overnight.
- Preheat your oven to 475°F with a pizza stone or inverted baking sheet inside for at least 30 minutes.
- On a floured surface, stretch the dough into a 12-inch circle. Transfer to a piece of parchment paper.
- Spread the tomato sauce evenly over the dough, leaving a 1-inch border. Sprinkle with mozzarella cheese.
- Slide the pizza (on the parchment) onto the preheated stone or baking sheet. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly. Tip: For an extra crispy crust, broil for the last 2 minutes.
- Garnish with fresh basil leaves before serving.
Just out of the oven, this pizza boasts a crust with a perfect balance of chewiness and crispness, its tangy sourdough base complementing the rich tomato sauce and melted cheese. Serve it with a drizzle of chili oil for a spicy kick or alongside a crisp salad for a complete meal.
Sourdough Discard Banana Bread
Banana bread, a timeless classic, receives a sophisticated twist with the addition of sourdough discard, introducing a subtle tang and unparalleled moisture to this beloved loaf. This version elevates the humble banana bread into a gourmet treat, perfect for breakfast or an afternoon snack.
Ingredients
- For the batter:
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/2 cup sourdough discard, unfed
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- For the dry ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, whisk together the mashed bananas, sourdough discard, melted butter, sugar, egg, and vanilla extract until well combined.
- In a separate bowl, sift together the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Absolutely divine, this sourdough discard banana bread boasts a moist crumb and a delicate balance of sweetness and tang. Serve it warm with a dollop of crème fraîche or toasted with a smear of almond butter for an extra layer of flavor.
Sourdough Discard Chocolate Cake
Captivating in its simplicity and depth of flavor, this Sourdough Discard Chocolate Cake transforms your leftover starter into a decadent, moist masterpiece. Perfect for those who cherish both sustainability and indulgence, it’s a testament to the magic of baking with sourdough discard.
Ingredients
- For the cake:
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup water, boiling
- For the frosting (optional):
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 2 tbsp milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the sourdough discard, flour, sugar, cocoa powder, baking soda, and salt until well combined.
- Add the vegetable oil and vanilla extract to the dry ingredients, mixing until the batter is smooth.
- Carefully pour in the boiling water, stirring continuously to incorporate it into the batter. The batter will be thin; this is normal.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, then the vanilla extract and milk, beating until smooth and spreadable.
- Once the cake is completely cool, frost as desired.
Perfectly moist with a rich chocolate flavor, this cake boasts a tender crumb that’s elevated by the subtle tang of sourdough. Serve it with a dusting of powdered sugar or a scoop of vanilla ice cream for an irresistible dessert.
Sourdough Discard Cinnamon Rolls
Mastering the art of sourdough doesn’t have to mean wasting your discard; transform it into these decadent Sourdough Discard Cinnamon Rolls, where the tangy depth of sourdough meets the sweet, spicy warmth of cinnamon in a tender, fluffy embrace.
Ingredients
- For the dough:
- 1 cup sourdough discard
- 1/4 cup warm water (110°F)
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/4 cup unsalted butter, melted
- 1 large egg
- For the filling:
- 1/2 cup packed brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- In a large bowl, combine the sourdough discard, warm water, all-purpose flour, granulated sugar, salt, melted butter, and egg. Mix until a soft dough forms.
- Turn the dough onto a floured surface and knead for 5 minutes, until smooth and elastic. Tip: The dough should be slightly tacky but not sticky; add flour as needed.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat your oven to 375°F and grease a 9×13 inch baking dish.
- Roll the dough into a 12×18 inch rectangle on a floured surface. Spread the softened butter evenly over the dough.
- Sprinkle the brown sugar and cinnamon over the buttered dough, leaving a 1-inch border on one long edge.
- Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam to seal.
- Cut the log into 12 equal pieces using a sharp knife or dental floss for clean cuts. Tip: For even slices, mark the dough lightly before cutting.
- Arrange the rolls in the prepared baking dish, cover, and let rise for 30 minutes, until puffy.
- Bake for 25 minutes, or until golden brown. Tip: Check the rolls at 20 minutes to prevent over-browning.
- While the rolls bake, whisk together the powdered sugar, milk, and vanilla extract for the glaze until smooth.
- Drizzle the glaze over the warm rolls before serving.
Just out of the oven, these cinnamon rolls boast a perfect balance of tangy and sweet, with a tender crumb that pulls apart effortlessly. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent twist.
Sourdough Discard Pretzels
Venturing into the realm of sourdough baking doesn’t have to mean wasting your precious discard. These Sourdough Discard Pretzels are a testament to the magic of transformation, turning what might have been compost into golden, twisted delights with a satisfying chew and a hint of tang.
Ingredients
- For the dough:
- 1 cup sourdough discard (unfed)
- 1 cup warm water (110°F)
- 2 tbsp unsalted butter, melted
- 2 tbsp brown sugar
- 1 tsp salt
- 3 cups all-purpose flour
- For the boiling solution:
- 6 cups water
- 1/4 cup baking soda
- For finishing:
- 1 egg, beaten
- Coarse sea salt, for sprinkling
Instructions
- In a large mixing bowl, combine the sourdough discard, warm water, melted butter, brown sugar, and salt. Stir until the mixture is homogenous.
- Gradually add the flour, one cup at a time, stirring until a shaggy dough forms. Tip: The dough should be slightly sticky but manageable. If it’s too wet, add a little more flour.
- Turn the dough onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Divide the dough into 8 equal pieces. Roll each piece into a 20-inch rope, then twist into a pretzel shape. Tip: If the dough resists rolling, let it rest for 5 minutes to relax the gluten.
- Bring the water and baking soda to a boil in a large pot. Boil each pretzel for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
- Brush each pretzel with beaten egg and sprinkle with coarse sea salt. Tip: For extra shine, you can brush the pretzels with egg wash again halfway through baking.
- Bake for 12-15 minutes, until deep golden brown.
Zesty with a hint of sourdough tang, these pretzels boast a chewy interior with a crisp, golden exterior. Serve them warm with a side of spicy mustard or a creamy cheese dip for an irresistible snack that’s as fun to make as it is to eat.
Sourdough Discard Biscuits
Venturing into the realm of sourdough baking doesn’t have to mean wasting your precious discard. These Sourdough Discard Biscuits are a testament to the beauty of resourcefulness, offering a tender, flaky texture with a subtle tang that elevates the humble biscuit to new heights.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup sourdough discard, unfed
- 1/2 cup whole milk
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt until well combined.
- Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gently fold in the sourdough discard and milk with a wooden spoon until just combined. Avoid overmixing to ensure tender biscuits.
- Turn the dough onto a lightly floured surface and pat it into a 1-inch thick rectangle. Fold the dough over itself a few times to create layers, then pat down to 1-inch thickness again.
- Using a 2.5-inch round cutter, cut out biscuits and place them on the prepared baking sheet, ensuring they just touch for softer sides.
- Bake for 15-18 minutes, or until the biscuits are golden brown on top and have risen nicely.
- Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Golden and inviting, these biscuits boast a delightful contrast between their crisp exterior and soft, airy interior. Serve them warm with a dollop of honey butter or alongside a hearty stew for a comforting meal.
Sourdough Discard Focaccia
Whisking together the simplicity of sourdough discard with the rustic charm of Italian baking, this Sourdough Discard Focaccia emerges as a golden, airy canvas for your culinary creativity. Perfect for those looking to reduce waste while indulging in the art of bread-making, this recipe promises a delightful crunch and tender crumb that’s sure to impress.
Ingredients
- For the dough:
- 1 cup sourdough discard
- 1 cup warm water (110°F)
- 2 tbsp olive oil
- 2 cups all-purpose flour
- 1 tsp salt
- For topping:
- 2 tbsp olive oil
- 1 tsp flaky sea salt
- Fresh rosemary sprigs
Instructions
- In a large mixing bowl, combine the sourdough discard, warm water, and 2 tbsp olive oil, stirring until homogenous.
- Gradually add the all-purpose flour and salt to the mixture, stirring until a shaggy dough forms. Tip: The dough should be sticky but manageable; avoid over-flouring to ensure a light texture.
- Cover the bowl with a damp towel and let the dough rest at room temperature for 4 hours, or until it has doubled in size. Tip: For enhanced flavor, consider an overnight rise in the refrigerator.
- Preheat your oven to 425°F and pour 1 tbsp olive oil into a 9×13 inch baking pan, spreading it evenly.
- Transfer the dough to the prepared pan, gently stretching it to fit. Drizzle the remaining 1 tbsp olive oil over the top, then dimple the dough with your fingers.
- Sprinkle the flaky sea salt and fresh rosemary sprigs over the dough. Tip: For a colorful twist, add cherry tomatoes or olives before baking.
- Bake for 20-25 minutes, or until the focaccia is golden brown and crisp on the edges.
Airy with a crisp exterior and a soft, chewy interior, this focaccia is a testament to the magic of sourdough discard. Serve it warm, dipped in high-quality olive oil, or as a base for sandwiches, letting its subtle tang elevate every bite.
Sourdough Discard Scones
Brimming with rustic charm and a tangy depth of flavor, these Sourdough Discard Scones transform your leftover starter into a tender, flaky delight. Perfect for a leisurely brunch or a sophisticated afternoon tea, they marry the simplicity of traditional scones with the unique character of sourdough.
Ingredients
- For the dough:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup sourdough discard, unfed
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- For the glaze:
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Add the cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
- Gently fold in the sourdough discard, heavy cream, and vanilla extract until just combined. Be careful not to overmix to ensure tender scones.
- Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
- Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- While the scones cool, whisk together the powdered sugar, milk, and vanilla extract for the glaze. Drizzle over the scones once they’re slightly cooled.
Airy yet rich, these scones boast a delightful contrast between their crisp exterior and soft, buttery interior. Serve them warm with a dollop of clotted cream and your favorite jam for an indulgent treat, or enjoy them as is for a subtly sweet snack.
Sourdough Discard Cornbread
Mastering the art of sourdough discard recipes transforms what might be waste into wondrous creations, and this Sourdough Discard Cornbread is no exception. Moist, with a tender crumb and a golden crust, it’s a testament to the magic of repurposing with elegance.
Ingredients
- For the batter:
- 1 cup sourdough discard
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 large egg
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9-inch cast-iron skillet or baking dish with butter.
- In a large bowl, whisk together the sourdough discard, buttermilk, melted butter, and egg until well combined.
- In another bowl, mix the cornmeal, flour, sugar, salt, and baking soda to ensure even distribution of the leavening agent.
- Gently fold the dry ingredients into the wet ingredients until just combined; avoid overmixing to keep the cornbread tender.
- Pour the batter into the prepared skillet or baking dish, smoothing the top with a spatula.
- Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the skillet for 10 minutes before slicing to allow it to set properly.
Delightfully rustic yet refined, this cornbread boasts a perfect balance of sweetness and tang, with a texture that’s wonderfully moist inside and crisply golden outside. Serve it warm with a drizzle of honey or alongside a hearty chili for a comforting meal.
Sourdough Discard Flatbread
Unveiling the rustic charm of sourdough discard, this flatbread recipe transforms what might have been waste into a golden, chewy canvas for your culinary creations. Perfect for those seeking to minimize kitchen waste while maximizing flavor, it’s a testament to the beauty of simplicity in baking.
Ingredients
- For the dough:
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 tsp salt
- 2 tbsp olive oil
- 1/4 cup water
- For cooking:
- 2 tbsp olive oil (for brushing)
Instructions
- In a large mixing bowl, combine the sourdough discard, all-purpose flour, and salt. Mix until a shaggy dough forms.
- Add 2 tbsp olive oil and 1/4 cup water to the bowl. Knead the mixture for about 5 minutes, or until the dough is smooth and elastic. Tip: If the dough feels too sticky, add a little more flour, a tablespoon at a time.
- Cover the dough with a damp cloth and let it rest at room temperature for 30 minutes. This allows the gluten to relax, making the dough easier to shape.
- Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a thin circle, about 1/8 inch thick. Tip: For extra flavor, sprinkle herbs or spices onto the dough before rolling.
- Heat a large skillet over medium-high heat. Brush one side of a flatbread with olive oil and place it oil-side down in the skillet. Cook for 2-3 minutes, or until bubbles form and the bottom is golden brown.
- Brush the top side with olive oil, then flip the flatbread. Cook for another 2-3 minutes, until the second side is golden brown. Tip: Keep cooked flatbreads warm in a low oven (200°F) while you finish the others.
With its crisp edges and tender middle, this sourdough discard flatbread is a versatile base for both sweet and savory toppings. Try it with a drizzle of honey and a sprinkle of sea salt for a simple yet satisfying treat.
Sourdough Discard Muffins
Delightfully tangy and irresistibly tender, these Sourdough Discard Muffins transform your leftover starter into a breakfast masterpiece. Perfect for those who cherish both flavor and frugality, each bite offers a subtle sourdough complexity paired with a comforting, cake-like crumb.
Ingredients
- For the muffins:
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1/4 cup melted unsalted butter
- 1/2 cup whole milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together the sourdough discard, egg, melted butter, milk, and vanilla extract until smooth.
- In a separate bowl, sift together the flour, sugar, baking soda, and salt to ensure no lumps remain.
- Gently fold the dry ingredients into the wet mixture until just combined; overmixing can lead to dense muffins.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow room for rising.
- Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Moist with a slight chew, these muffins boast a delicate balance of sweetness and tang, making them a versatile companion to your morning coffee or an afternoon snack. For an extra touch, serve warm with a dollop of honey butter or a sprinkle of cinnamon sugar.
Sourdough Discard Donuts
Brimming with rustic charm and a touch of sophistication, these Sourdough Discard Donuts transform your leftover starter into a delectable treat, offering a perfect balance of tangy depth and sweet indulgence.
Ingredients
- For the donuts:
- 1 cup sourdough discard
- 1/4 cup granulated sugar
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup all-purpose flour
- For frying:
- 2 cups vegetable oil
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- In a large bowl, whisk together the sourdough discard, granulated sugar, egg, melted butter, and vanilla extract until smooth.
- Gently fold in the salt, baking soda, and all-purpose flour until just combined, being careful not to overmix to ensure tender donuts.
- Heat the vegetable oil in a deep fryer or large pot to 350°F, using a candy thermometer for accuracy.
- Using a piping bag or a spoon, carefully drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding.
- Fry each donut for about 2 minutes per side or until golden brown, then transfer to a wire rack lined with paper towels to drain.
- For the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Dip each cooled donut into the glaze, allowing the excess to drip off, then return to the wire rack to set.
Vibrant with a crisp exterior and a soft, airy interior, these donuts are a delightful contrast of textures. Serve them alongside a cup of artisanal coffee for a morning treat or dust with cinnamon sugar for an extra layer of flavor.
Sourdough Discard Bagels
Whisking together the tangy allure of sourdough discard with the chewy, golden perfection of a classic bagel, this recipe transforms what might have been waste into a morning masterpiece. With a crust that crackles and a crumb that’s irresistibly tender, these sourdough discard bagels are a testament to the magic of fermentation and the art of baking.
Ingredients
- For the dough:
- 1 cup sourdough discard (unfed)
- 1 1/2 cups bread flour
- 1 tbsp sugar
- 1 tsp salt
- 1/2 cup warm water (110°F)
- 1 tbsp olive oil
- For boiling:
- 2 quarts water
- 2 tbsp baking soda
- 1 tbsp sugar
- For topping (optional):
- 1 egg white, beaten
- 2 tbsp everything bagel seasoning
Instructions
- In a large mixing bowl, combine the sourdough discard, bread flour, sugar, salt, warm water, and olive oil. Stir until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it forms a thin, translucent membrane without tearing, it’s ready.
- Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise at room temperature for 4 hours, or until doubled in size.
- Divide the dough into 6 equal pieces. Roll each piece into a ball, then poke a hole through the center with your thumb and stretch to form a bagel shape. Tip: Ensure the holes are at least 1 inch in diameter, as they will shrink during boiling and baking.
- Preheat your oven to 425°F and bring the water, baking soda, and sugar to a boil in a large pot.
- Boil the bagels, 2 at a time, for 1 minute per side. Remove with a slotted spoon and place on a parchment-lined baking sheet.
- If using toppings, brush the boiled bagels with beaten egg white and sprinkle with everything bagel seasoning.
- Bake for 20-25 minutes, until deeply golden brown. Tip: For an extra crisp crust, rotate the baking sheet halfway through baking.
Mastering the balance between a crisp exterior and a soft, airy interior, these sourdough discard bagels offer a complex flavor profile that’s both tangy and sweet. Serve them warm, slathered with cream cheese and smoked salmon, or toasted with a generous smear of butter for a simple yet sublime treat.
Sourdough Discard Pie Crust
Unveiling the secret to a flaky, flavorful crust that transforms your sourdough discard into a culinary masterpiece, this Sourdough Discard Pie Crust is a game-changer for bakers seeking to minimize waste while maximizing taste.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup sourdough discard, unfed
- 2-3 tablespoons ice water
Instructions
- In a large mixing bowl, whisk together the all-purpose flour and salt until well combined.
- Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- Gently stir in the sourdough discard until the dough begins to come together. Tip: The dough should be shaggy but hold together when pressed.
- Add ice water, one tablespoon at a time, mixing gently after each addition until the dough just comes together. Tip: Be careful not to overwork the dough to ensure a flaky crust.
- Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. Tip: Chilling the dough relaxes the gluten, making it easier to roll out and preventing shrinkage during baking.
- Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit your pie dish, then transfer and crimp the edges as desired.
- For a pre-baked crust, line the dough with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10-15 minutes, until golden brown.
This crust boasts a tender, buttery texture with a subtle tang from the sourdough discard, making it the perfect foundation for both sweet and savory pies. Try it as the base for a rustic galette or a classic apple pie for a delightful twist on tradition.
Sourdough Discard Cheese Bread
Savory and satisfying, this Sourdough Discard Cheese Bread transforms your leftover starter into a golden, cheesy delight, perfect for any table. Its crusty exterior and tender, flavorful interior make it a must-try for sourdough enthusiasts and cheese lovers alike.
Ingredients
- For the dough:
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1/2 cup warm water (110°F)
- For the filling:
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
Instructions
- In a large mixing bowl, combine the sourdough discard, all-purpose flour, salt, and sugar. Gradually add warm water until a sticky dough forms. Tip: The dough should be tacky but not overly wet; adjust flour or water as needed.
- Cover the bowl with a damp cloth and let the dough rest at room temperature for 4 hours, or until it doubles in size. Tip: For best results, ensure your kitchen is warm to encourage fermentation.
- Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
- Turn the dough onto a floured surface and gently flatten it into a rectangle. Sprinkle the cheddar and Parmesan cheeses evenly over the dough.
- Roll the dough tightly into a log, pinching the seams to seal. Place the log seam-side down on the prepared baking sheet. Tip: For extra flavor, brush the top with olive oil before baking.
- Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Lusciously cheesy with a perfect crust, this bread pairs wonderfully with a bowl of tomato soup or can be sliced and toasted for a decadent breakfast. The combination of tangy sourdough and rich cheese creates a memorable flavor profile that’s hard to resist.
Conclusion
You’ve just discovered a treasure trove of creativity with these 18 delicious sourdough discard recipes! Whether you’re a seasoned baker or new to the sourdough game, there’s something here to inspire your next kitchen adventure. We’d love to hear which recipes become your favorites—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy baking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.