Sourdough Discard Donuts

July 16, 2025

2.5 to 3 hours (includes rise time)

easy

10–12 donuts

Alright, let me tell you — I’ve been baking with sourdough discard for years now, and if you’re anything like me, you hate tossing out that discard every time you feed your starter. Feels like such a waste, doesn’t it? That’s how I started playing around with ways to use it up, and these donuts quickly became a family favorite.

They’re just the right amount of tangy from the sourdough — nothing overpowering, just a little something extra. You can fry them up old-school (my personal favorite), or bake them if you’re looking for something a bit lighter. Either way, toss ’em in cinnamon sugar or dip them in a quick glaze, and you’ve got yourself a real treat.

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Ingredients:

Adjust Servings

	1/2cup sourdough discard (unfed, from the fridge is fine)
	1/2 cup whole milk, warm (about 100°F)
	2 1/4 tsp active dry yeast
	2tbsp sugar
	2 tbsp butter, melted
	1 egg
	1/2 tsp salt
	2 cups all-purpose flour
	Neutral oil, like canola or vegetable (for frying)

For glaze

	1 cup powdered sugar
	2-3 tbsp milk or water
	1-2 tsp vanilla extract

Directions

1.

Step 1: Activate the yeast:

In a mixing bowl, combine warm milk and sugar. Stir in yeast and let sit for 5–10 minutes until it is foamy.

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2.

Step 2: Make the dough:

Add sourdough discard, melted butter, egg, salt and mix well. Stir in 2 cups of flour gradually. Mix until a soft dough forms. Add up to 1/4 cup more flour if the dough is too sticky.

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3.

Step 3: Knead

Knead the dough on a lightly floured surface for 5–8 minutes until smooth and elastic. You can also use a stand mixer with the dough hook for 4–5 minutes.

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4.

Step 4: First Rise

Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size — about 1 to 1.5 hours.

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5.

Step 5: Shape the donuts

Roll out the dough to about 1/2-inch thickness. Cut out donut shapes using a donut cutter or two round cutters (one large, one small for the hole). Place donuts on a parchment-lined baking sheet. Cover and let rise again for 30–45 minutes.

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6.

Step 6: Fry

Heat oil in a heavy pot to 350°F. Fry donuts in batches for about 1 minute per side until golden brown. Drain on paper towels, then coat in cinnamon sugar while warm or glaze once slightly cooled.

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